Superbowl Sunday Dishes to Celebrate Both Teams!
Do you love picking sides when it comes to the Superbowl! Who will win, well your guess is as good as mine. So in order to be fair I cooked up something to celebrate both teams and of course you can pick your favourite team and your favourite dish. Or make both and have the whole family dig in!
These recipes make plenty for leftovers so plan to enjoy them after the game too, Enjoy the Vegan chili dedicated to the vegan quarterback himself, Tom Brady as a side dish to another meal next week. Or if you are making the Ribs, I zipped up the Kansas City style barbecue sauce with coffee to keep you awake during the game. But be sure to pull the meat off the bones for leftover rib sandwiches next week too! See how AWESOME the Superbowl can be (even if you secretly do not like football). Always great food to be had.
This barbecue sauce is tangy and sweet with some smoky kick and is great to cook with these ribs or you can use it as a basting sauce for the grill. Serve them up with some baked beans for perfect game day dinner.
2 cups (500 mL) brewed coffee
1 cup (250 mL) fancy molasses
1/2 cup (125 mL) mango chutney
1/2 cup (125 mL) cider vinegar
1/2 cup (125 mL) ketchup
1 tbsp (15 mL) Worcestershire sauce
1 tsp (5 mL) salt
1 tsp (5 mL) smoky hot sauce (chipotle)
4 racks (about 4 lbs/2 kg) pork baby back ribs
2 tbsp (30 mL) Montreal steak spice or your favourite rib spice rub
In a saucepan whisk together coffee, molasses, chutney, vinegar, ketchup, Worcestershire sauce, salt and hot sauce; bring to boil. Reduce heat and simmer for about 15 minutes or until reduced to 3 cups (750 mL).
Meanwhile, remove membrane from back of ribs.Cut ribs into 2-rib portions and place in large roasting pan. Toss with spice rub. Pour 1 cup (250 mL) of the sauce over ribs, turning to coat and let cool. Cover with foil and refrigerate for at least 2 hours or up to 12 hours.
Bake in 325 F (160 C) oven for 1 1/2 hours. Uncover and add more sauce to coat. Turn ribs and bake for about 30 minutes or until meat is falling off the bone. Remove ribs to serving platter. Serve remaining sauce with ribs.
Makes 6 to 8 servings.
Vegan Black Bean Citrus Chili for Tom Brady
This vegan chili is packed with flavour and a mild heat. The orange juice is a toast to the Florida sunshine and brings out the balance of citrus taste for the hearty black beans.
2 tbsp (30 mL) canola oil
1 onion, chopped
3 cloves garlic, minced
1 large green bell pepper, chopped
1 jalapeno pepper, seeded and minced
1 tbsp (15 mL) ancho chili powder
1 1/2 tsp (7 mL) ground cumin
1/2 tsp (2 mL) smoked paprika
1/4 tsp (1 mL) each salt and pepper
2 cans (19 oz/540 mL each) black beans, drained and rinsed
1 can (28 oz/796 mL) stewed tomatoes
3/4 cup (175 mL) Florida orange juice
2 tbsp (30 mL) chopped fresh cilantro
2 tbsp (30 mL) tomato paste
1 tbsp (15 mL) chopped fresh oregano
Avocado Cilantro Topping:
1 avocado, diced
1 tbsp (15 mL) chopped fresh cilantro
1/4 tsp (1 mL) salt
In a large pot, heat oil over medium heat and cook onion, garlic, green and jalapeno peppers, chili powder, cumin, paprika, salt and pepper for about 8 minutes or until softened. Stir in beans, tomatoes, orange juice, tomato paste, cilantro and oregano and bring to a boil. Reduce heat and simmer, stirring occasionally for about 20 minutes or until thickened.
Avocado Cilantro Topping: Meanwhile, in bowl, stir together avocado, cilantro and salt. Spoon onto each bowl to serve.