Super easy Super Bowl fare

Published 10:34 pm Tuesday, January 29, 2008

If you spend the day of the big game in the kitchen, you’re missing the point of a Super Bowl party.

Which doesn’t mean you can’t have great grub for the game. But getting the goods onto the coffee table shouldn’t detract from your time on the couch in front of the screen.

It’s easy to do a lot of the work in advance because the very essence of sports-event eating is snack food, not complicated or exotic dishes.

The key is taking flavors and presentation up a notch. Chips and dip are fine, but make sure the dips aren’t your standard affair.

Setting up assemble-it-yourself dishes gives those less inclined to watch every play a good gathering spot with something to amuse themselves.

Chicken chili casserole

1/4 cup vegetable oil

1/2 cup finely chopped onion

1clove garlic, minced

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon oregano

3 tablespoons cornmeal

2-1/2 cups chicken broth

1 cup tomato sauce

4 cups chopped or shredded cooked chicken

2 cups corn kernels

1 15 1/2-ounce can black beans, rinsed and drained

1-1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

3 cups tortilla chips (6 to 8 ounces)

1-1/2 cups finely shredded mild cheddar cheese

1/2 cup finely shredded Monterey Jack cheese

In a large stockpot or Dutch oven, heat the oil over medium heat. Add the onion, garlic, chili powder, cumin, and oregano. Saute for 3 minutes, or until the garlic is fragrant.

Add the cornmeal, stirring for about 2 minutes. Slowly add the broth and tomato sauce, then bring the mixture to a boil and simmer for 10 minutes.

Add the chicken, corn, beans, salt and pepper. Simmer, uncovered, for 30 minutes. Stir frequently to prevent sticking.

Lightly coat a 9-by-13-inch baking dish with cooking spray. Line the dish with enough tortilla chips to cover the bottom. Spoon the chili over the chips, then top with remaining chips and sprinkle with the cheeses.

Let the chili cool, then cover and refrigerate up to 2 days, or freeze for up to 1 month.

The day before serving, move the chili to the refrigerator and let thaw overnight. When ready to serve, preheat the oven to 350 degrees. Let the chili sit at room temperature for 30 minutes.

Bake the chili, covered, for 20 minutes. Uncover and bake for an additional 20 minutes, or until the cheese has melted and the chili is bubbling. Serve immediately.

Makes 6 servings.

From Diane Phillips’ “You’ve Got it Made”

Chipotle bacon salsa

1 tablespoon olive oil

1/4 pound slab bacon, rind removed, cut into 1/4-inch cubes (see note)

1 10-ounce can diced tomatoes, drained

1/2 red onion, diced

1 tablespoon chipotle puree (see note)

1 teaspoon lime juice

Freshly ground black pepper, to taste

In a large skillet, heat the oil over medium. Add the bacon, then reduce the heat to medium-low and cook for about 7 minutes, or until lightly browned. Transfer the bacon to a paper towel-line plate to drain excess fat.

In a medium bowl, toss the tomatoes, onion and chipotle puree. Stir in the bacon, lime juice and black pepper. Refrigerate until ready to serve.

Note: If you can’t find slab bacon, substitute an equal amount of Canadian bacon.

To make the chipotle puree, use a food processor, food mill or blender to blend canned chipotles in adobo.

This salsa has a medium heat, but you can lower that by removing the seeds from the chipotles before pureeing them. Makes 1 cup.

From the November 2007 issue of Chile Pepper Magazine

Cheddar beer dip with smoked sausage

2 tablespoons unsalted butter

1/2 cup finely chopped sweet onion

1/2 cup smoked sausage, cut into 1/2-inch pieces

2 tablespoons Dijon or whole-grain mustard

1 8-ounce package cream cheese

1 12-ounce bottle dark beer

4 cups shredded sharp white cheddar cheese

6 drops hot pepper sauce

Lightly coat a 1-quart baking dish with cooking spray.

In a medium saucepan over medium-high heat, melt the butter. Add the onion and saute for 2 minutes, or until the onion begins to soften. Add the sausage and cook until cooked through, about 8 to 10 minutes. Drain away and discard any fat.

Add the mustard, cream cheese and beer, then stir until the cream cheese has melted. Remove the pan from the heat and stir in the cheddar cheese, a handful at a time, until it is all incorporated.

Stir in the hot sauce, then transfer to the prepared baking dish. Let cool, then cover and refrigerate for up to 3 days.

When ready to serve, preheat oven to 350 degrees. While the oven heats, let the dip sit at room temperature for about 30 minutes. Bake the dip for 20 to 25 minutes, or until bubbling.

Serve warm with bread, tortilla chips, pretzels or sturdy crackers.

From Diane Phillips “You’ve Got it Made”

Touchdown-worthy snacks

Veggies: Buy the produce washed and cut, or chop them the day before and refrigerate them separate plastic bags, says Sarah Breckenridge, an editor at Fine Cooking magazine.

Dips: These should be done the day before, too. Most benefit from a day in the refrigerator, which gives the flavors time to develop. This is especially true if your dips involve any powdered seasonings.

Soups and stews: A good do-ahead option, says Kemp Minifie, executive food editor at Gourmet magazine. But avoid any with seafood, as it is likely to overcook when reheated.

Guacamole: Tricky to make ahead, as it discolors quickly. The best bet is to do it that morning.

Add lemon or lime juice, as the acid will slow the browning. and press plastic wrap directly onto the surface of the guacamole before refrigerating.

Cheese and fruit: Consider a platter of cheeses, with grapes and pineapple chunks on skewers, says Barbara Fairchild, editor-in-chief of Bon Appetit magazine. The skewers can even be stuck into a football-shaped melon.

Dessert: Brownies improve and are easier to cut with age. Topping them with ice cream and chocolate sauce adds nothing to your workload.

Slaw not salad: Don’t bother with salads, which wilt with time. Instead, make a slaw. If it gets watery overnight, strain it and add more dressing just before serving.

Don’t overdo it: Limit the menu to one main dish, such as chili. The trick is to surround that main dish with add-ins, such as shredded cheese, hot sauces and toppings.