Throw Your Own Fiesta Bowl
As summer draws to a close, we all feel the familiar anticipation of a new season, but something very unfamiliar tempers the usual excitement this year. The transition, normally bittersweet, seems a little more bitter. A pandemic will do that. Those who leave the beach to return elsewhere, as well as those of us who stay, all wonder what to expect. What will the new school year look like? Will we gather in groups? Will there be organized sports to play? Will there be football to watch? We really don’t know, and the uncertainty of it all is difficult for everyone.
It seems all we can do is operate within the framework we’re given to create the best gatherings we can for our families and friends, so let’s plan some fun in these uncertain times, and let’s hope for school and football!
In an effort to keep our September as normal as possible, a little home tailgating is in order. Whether we have football to watch or not, we can certainly party like we do. If we need to watch recordings of all-time favorite games, then so be it, but we can still make it a party. How about a football fiesta with all of our Mexican favorites? I love Mexican food for a casual party, and football calls for an outdoor casual vibe, so let’s get started.
Besides feeding your group, of course, your primary task is bringing whatever game you’ll be watching outside. If you’re not already set up for outdoor TV viewing, it’s not so difficult. Of course, if you expect to do it frequently, installing an outdoor TV is your best bet. There are specialized ones for outdoors. If that’s not in the cards for this time, just give some thought to location before bringing out an indoor TV, as the screen is not designed for outdoor light. If your yard does not have a covered patio area, you might need a large umbrella to shelter the TV from the sun’s glare, but the trouble is so worth it.
Have some activities available; with active guests you’ll need less seating than you would at an indoor party. Still, the seating you do need can be arranged in stadium style. The first row could be beach chairs, with taller chairs behind. Or just go with picnic-table benches for a cute bleacher look. One buffet table will work for serving food, so make it a fun focal point. My buffet table will be just underneath the TV, which is placed high enough for viewing above the crowd. Here is where I’ll set the stage with a nachos grande football board as my centerpiece. Arrange a few outdoor games like cornhole or bocce for those not tossing the football, and you’re ready for food and drink.
Plan on having a couple of large coolers somewhere between the TV and the yard games with self-serve drinks available as guests arrive. Fill one cooler with water, soft drinks and lemonade; fill another with beer. In keeping with the theme, offer Corona and Corona Light with plenty of lime wedges. Suggest guests try my favorite – a beer’n’ade. Mix half Corona Light and half lemonade in an ice-filled glass for a refreshing afternoon treat. I’ll also offer Travis’s extra mint mojitos as a signature drink, since my homegrown mint is still quite plentiful, and they will most definitely be a crowd pleaser.
With the stage set and thirsts quenched, it’s time to kick things off with some food. We’ll start with the football nachos surrounded by an amazing selection of green garnishes to top them. Yes, we will actually make a football from nachos. These nachos are coated with meat, beans and cheese, shaped like a football and surrounded by a field of avocado, lettuce, cilantro, olives, jalapenos, etc. The process might seem a little daunting, but the trick is to arrange the toppings around a space left for the nacho “football,” while the nachos, beans, meat and cheese are warming in the oven. The nachos are then just slid into place and sour cream “laces” are applied to create the centerpiece of your event. Just like that, your appetizer and décor are complete.
The second quarter is time for some bean soup. With large butter beans serving as the main ingredient added to chicken broth, onions, garlic, carrots, celery and some chopped kale, this soup takes very little time to prepare. The secret to this soup is to liquify one-third of the beans in the blender when the soup is mostly done, then add the liquified beans back in for a delicious creamy soup. Transfer it to a crockpot, and If you have enough, use nice ceramic soup crocks, allowing guests to serve themselves.
Save the main course for halftime, impressing the crowd with chicken empanadas. I’ve learned that oven baking these pastry packets, as opposed to deep frying them, produces a nice flakey crust and the result is delicious. I use pre-made shells and just prepare the filling, assemble, wash with egg and bake. This is a great football food, as easy to eat as a sandwich, but a bit more special. I used chicken and cheese, but the options for filling them are endless. I serve them warm, with sour cream for dipping.
Finally, fourth quarter is dessert time, and everyone knows that chocolate brownies and football are a winning combination. My Mexican version of brownies includes a little kick from some cinnamon and cayenne pepper. Don’t knock it until you’ve tried it. It’s so delicious and surprising! Be sure to make a triple batch; I promise you’ll have no leftovers.
So, there you go. Good food, family and friends are what we need to keep it all going through the COVID-19 craziness. One day at a time, one week at a time, one season at a time, we’ll find the fun where we can, right next to those with whom we’ll navigate our way through the uncertainty of 2020.ext
Football Nachos Grande
Ingredients:
• 1 pound ground turkey or beef
• ½ cup mild taco sauce
• 1 (32-ounce) bag round tortilla chips
• 1 (15-ounce) can refried beans
• 1 (12-ounce) bag shredded cheese
• 2 cups guacamole
• 1½ cups cilantro
• ½ cup jalapenos
• 4 limes, sliced
• 1½ cups shredded lettuce or arugula
• ½ cup sliced green olives
• 1½ cups sliced green onions
• 2 avocados, diced into chunks
• ¼ cup sour cream
Directions:
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat, then brown 1 pound of ground beef or turkey. Reduce the heat to a simmer and add a half-cup of mild taco sauce. Toss to coat, then cover the pan and cook 5-7 minutes.
Next cut out two football shapes from parchment paper. Place one on the board and one on a baking sheet.
Spread each round chip with some refried beans and place them on the football-shaped parchment paper on the baking sheet so that the chips cover it and create the football shape.
Next, sprinkle the chips with shredded cheese. Repeat with another layer of chips, beans and cheese. Bake at 400 degrees for 10 minutes or until the cheese starts to turn brown, then cover with ground meat and bake for an additional 5 minutes.
While the nachos are baking, start arranging the garnishes on the board around the second parchment football in the middle of a wood board.
Place the guacamole in small serving bowls in two corners of the board. Surround the outside of the football-shaped parchment sheet with all the garnishes so it looks like a football field. Next, carefully slide the nachos from the baking sheet onto the open space on the board.
Use a squeeze pouch of sour cream to create football laces on the nachos.
Travis’s Extra Mint Mojitos
Ingredients:
• 10 leaves muddled mint
• 2 tablespoons simple syrup
• 6-8 ounces club soda
• 2 tablespoons lime juice
• Lime garnish
• Mint sprig for garnish
• 2 ounces rum (coconut rum or Bayard white rum)
Directions:
Muddle mint with simple syrup in a container. Fill glass with ice, muddled simple syrup and mint, rum, lime and club soda. Stir and garnish with mint and lime.
Mexican Brownies
Ingredients:
• 2 ounces unsweetened baking chocolate coarsely chopped
• 2 ounces semi-sweet baking chocolate coarsely chopped
• ¾ cup unsalted butter
• 1¾ cups sugar
• 3 eggs
• 2 tablespoons + ¼ teaspoon unsweetened cocoa powder (I use Special Dark), divided
• 1 tablespoon vanilla extract
• 1¼ teaspoons ground cinnamon divided
• ¾ + 1/8 teaspoon ground cayenne pepper, divided
• ¼ teaspoon salt
• 1 cup all-purpose flour
• ¾ cup mini chocolate chips
• 1 tablespoon powdered sugar
Directions:
Preheat oven to 350 degrees. Line a 9-by-13-inch pan with foil and spray with cooking spray.
Place the two baking chocolates and butter in a large, microwave safe bowl. Heat on high power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, 1 teaspoon cinnamon, ¾ teaspoon cayenne, salt, and 2 tablespoons cocoa and stir well. Add flour and stir carefully. Stir in mini chocolate chips.
Spread brownie batter in prepared pan. Bake for 20-25 minutes, until a toothpick comes out with just a few crumbs stuck to it. Let them cool completely before slicing into squares.
Whisk powdered sugar, ¼ teaspoon cocoa, ¼ teaspoon cinnamon, and a pinch (up to 1/8 teaspoon) cayenne pepper. Sprinkle over sliced brownies.
Butter Bean Soup
(Serves 8)
Ingredients:
• 2 teaspoons fresh rosemary
• 4 cups water
• 2 garlic cloves (chopped)
• 3 (15.5-ounce) can butter beans
• 4 tablespoons extra virgin olive oil
• 2 carrots (chopped)
• 2 celery stalks (chopped)
• Salt and pepper
• 1 small white onion (chopped)
• 2 chicken bouillon cubes
• Parmesan cheese
• Fresh parsley for garnish
Directions:
In a large saucepan, sauté the onion, carrot, celery and garlic in olive oil until the onion is soft. Add the beans, bouillon, rosemary and water. Simmer until heated thoroughly. For a thicker soup, remove half of the mixture and process in a blender, then return to the soup. Serve topped with grated Parmesan cheese and parsley, if desired.
Easy Oven-Baked Empanadas
(Makes 14)
Ingredients:
• 2 store-bought pie crusts or 2 dough rounds of homemade empanada dough or premade empanada shells
• 1 pound cooked boneless, skinless chicken breasts
• 1¼ cup freshly grated Monterey Jack cheese
• 2 (4.5-ounce) cans diced green chiles
• 1½ teaspoons ground cumin
• ¾ teaspoon Kosher salt
• Generous pinch black pepper
• 1 large egg
• 1 tablespoon water
Directions:
Slice the cooked chicken breasts into strips about 1-inch thick. Then, shred each strip into bite-sized pieces and transfer to a mixing bowl.
Add the cheese, green chiles, cumin, salt, and pepper and stir to combine.
Preheat the oven to 400 degrees and have ready two baking sheets lined with parchment paper. Prepare the egg wash by whisking together the egg and the water. Set aside until ready to use.
Working with one at a time, roll out the dough so that it is just over a quarter-inch thick. Use a round biscuit/cookie cutter (about 2½ inches in diameter) and cut out rounds of dough. Roll each round out until it is about 3 inches in diameter. (Or use premade empanada discs).
Dip your finger in the egg wash and run it along the perimeter of empanada dough round and add a generous tablespoon of filling to the center.
Gently bring the edges of empanada upward to meet in the middle, and pinch firmly to seal. Fold the edges over and decoratively crimp with a fork, if desired. Repeat for each empanada.
Transfer to the prepared baking sheet, and brush lightly with the egg wash. Bake for 20-22 minutes, until or until golden. Allow to cool slightly, serve and enjoy.
These can be made the day before and stored in Ziploc bags, then heated before serving.
