It's almost Superbowl! Our national obsession with football ends in January, when the two best teams of each league battle it out on the gridiron. It is a time when friends and family, whether rabid football fans or casual onlookers, gather around the television to watch and cheer. No matter who is playing, Superbowl parties take place in nearly every bar and home in the country. Appetizers are the most popular fare at these events. They are easy to plan ahead, since nobody wants to spend time in the kitchen away from the game; and even the commercials are great during the Superbowl.
This year we will watch Superbowl XXXIII, http://www.superbowl.com where the Denver Broncos will play the Atlanta Falcons in balmy Miami. http://ci.north-miami-beach.fl.us/ Miami is a diverse area, but known for its Caribbean and Cuban Cuisine. For my Superbowl party, I have decided to focus on that Caribbean theme and make some appetizers in keeping with the Miami tradition. http://soar.berkeley.edu/recipes/ethnic/...
My menu: Cuban Black Bean Soup (I am going to have a huge pot simmering on the stove for my guests to dip into as they want), Corn and Black Bean Tortilla Cakes, Jamaican Jerk Chicken Wings, Pork Picadillo Empanadas with Chipotle Salsa and Fried Plantains. And, of course, plenty of beer!
Here is one of my favoite recipes. I have made these tortilla cakes many times, always to rave reviews. Make them ahead, pop them in the oven, and serve. http://www.epicurious.com
Corn and Black Bean Tortilla Cakes
1 c rinsed and drained canned black peas, patted dry
1 c fresh corn
1 cup finely chopped red onion
1 ½ cups grated extra sharp white Cheddar Cheese
1 ½ cups grated Monterey Jack cheese
12 6-7 in flour tortillas
1 T olive oil
¼ t cayenne
In a bowl, toss together beans, corn and onion. In another bowl, toss together cheeses. Put 3 tortillas in one layer on a large heavy baking sheet. Sprinkle each tortilla with 1/3 cup bean mixture and about 1/3 cup cheese mixture and top with a second tortilla; make 2 more layers on each tortilla in same manner with remaining bean mixture, cheeses and tortillas, gently pressing each layer down and ending with a fourth tortilla on top of each cake. Tortilla cakes may be prepared up to this point 6 hours ahead and chilled, wrapped well in plastic wrap.
Preheat oven to 450.
In a small bowl, stir together oil and cayenne and lightly brush mixture over the top of each cake. Bake cakes in middle of oven until golden, about 12 to 15 minutes. Cut cakes into wedges and serve immediately.
This year we will watch Superbowl XXXIII, http://www.superbowl.com where the Denver Broncos will play the Atlanta Falcons in balmy Miami. http://ci.north-miami-beach.fl.us/ Miami is a diverse area, but known for its Caribbean and Cuban Cuisine. For my Superbowl party, I have decided to focus on that Caribbean theme and make some appetizers in keeping with the Miami tradition. http://soar.berkeley.edu/recipes/ethnic/...
My menu: Cuban Black Bean Soup (I am going to have a huge pot simmering on the stove for my guests to dip into as they want), Corn and Black Bean Tortilla Cakes, Jamaican Jerk Chicken Wings, Pork Picadillo Empanadas with Chipotle Salsa and Fried Plantains. And, of course, plenty of beer!
Here is one of my favoite recipes. I have made these tortilla cakes many times, always to rave reviews. Make them ahead, pop them in the oven, and serve. http://www.epicurious.com
Corn and Black Bean Tortilla Cakes
1 c rinsed and drained canned black peas, patted dry
1 c fresh corn
1 cup finely chopped red onion
1 ½ cups grated extra sharp white Cheddar Cheese
1 ½ cups grated Monterey Jack cheese
12 6-7 in flour tortillas
1 T olive oil
¼ t cayenne
In a bowl, toss together beans, corn and onion. In another bowl, toss together cheeses. Put 3 tortillas in one layer on a large heavy baking sheet. Sprinkle each tortilla with 1/3 cup bean mixture and about 1/3 cup cheese mixture and top with a second tortilla; make 2 more layers on each tortilla in same manner with remaining bean mixture, cheeses and tortillas, gently pressing each layer down and ending with a fourth tortilla on top of each cake. Tortilla cakes may be prepared up to this point 6 hours ahead and chilled, wrapped well in plastic wrap.
Preheat oven to 450.
In a small bowl, stir together oil and cayenne and lightly brush mixture over the top of each cake. Bake cakes in middle of oven until golden, about 12 to 15 minutes. Cut cakes into wedges and serve immediately.
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