Feasting is our column dedicated to cooking, grilling, eating and discovering what’s on the menu across America and the world.
With the Super Bowl one week away, we’re finalizing our party menus for gatherings both large and small. If you’re still looking for a few delicious dishes to add to the table, these three are sure to please everyone who walks through your front door.
Recipe created by Graze Snack Huntress Eva Scofield
Seven-layer dip is a must have at Super Bowl parties but isn’t always made with the best ingredients. This healthier spin swaps Greek yogurt for sour cream and might even be better than the traditional recipes.
2 cans (15.5 oz. each) refried black beans (or make your own!)
4 ripe avocados
1 tbsp Red Chili Flakes
1 tbsp Lemon Juice
2 1/2 cups plain Greek yogurt
1 tbsp garlic powder
1 tbsp onion powder
2 tsp paprika
2 tsp cumin
3 ripe tomatoes, chopped
1 bunch green onions, chopped
1 can sliced olives or large whole to be sliced
1 package regular or reduced-fat four-cheese blend
If you are using uncooked black beans, put both cans into a saucepan with about a 1/2 inch of water at the bottom and let cook on medium heat for about 10 minutes. Once beans begin to soften, reduce to a simmer and add more water to obtain desired thickness. Add salt and pepper to taste.
Pit and mash avocados in a bowl with lemon juice, red chili flakes and salt and pepper to taste. In a separate bowl mix yogurt, garlic, onion powder, paprika and cumin. Add salt and pepper to taste.
Spread beans on bottom of a large, shallow serving dish. Spread avocado mixture evenly on top of bean dip. Spread yogurt mixture evenly on top of avocado. Sprinkle chopped tomatoes, then olives, then cheese mixture on top of yogurt. Finish off by sprinkling green onions on top of the cheese.
Put in the refrigerator for 30 minutes before eating. Serve with chips, but this dip is also awesome with pretzels like graze Brooklyn Bites.
Short Ribs & Potato Slaw on Toast
Recipe from Avi Shemtov, author of the Single Guy Cookbook
Makes 6 Toasts
1/2 cup canola oil
2 (6-oz) beef short ribs
2 tsp salt
2 tsp black pepper
1 tsp paprika
1 medium potato
1 medium white onion
1/2 cup water
1 loaf French bread
6 tsp Cajun mayo
6 slices pepper jack cheese
Heat 1/4 cup of the oil in a large frying pan over medium heat. While the oil is heating, season the short ribs evenly with 1 teaspoon of salt, 1 teaspoon of pepper and the paprika. Put the short ribs in the oil; they should sizzle as soon as they’re in (if they don’t, the oil isn’t hot enough yet). After about 3 minutes, turn the ribs and brown on the other side. I get it, standing over a hot frying pan isn’t your idea of fun. But burning the short ribs won’t be either, and that brown crust you’re seeing? That’s all the flavor, man! Remove the ribs from the pan and set aside.
Wash potato and peel the onion. Leaving the skin on the tater, cut very thin slices. Do the same with the onion slices. In the same pan you used for the short ribs, heat the remaining 1/4 cup of oil over high heat. Slide the onions and potato slices into the oil and season with the remaining teaspoon of salt and teaspoon of pepper. Cook, stirring often – these will burn quicker than the ribs – for about 2 to 3 minutes, or until brown.
Return the ribs to the pan, reduce the heat to medium and add 1/4 cup of water. Cook, checking the pan every few minutes to make sure the water has not cooked off completely (if it gets close, add the remaining 1/4 cup). After about 10 minutes, check the temperature of the meat with an instant-read thermometer. Once the ribs have reached 155 degrees or when you cut into the center and they’re cooked the way you like them, remove the ribs from the pan and set aside to rest.
Preheat the over to 350 degrees. Cut six 1/4-inch thick slices of the French bread. (Save the rest for another use.) Spread 1 teaspoon of cajun mayo on each slice. Slice 6 equal portions of the meat (they don’t have to be neat, even slices) and place them on the bread. Top each toast with an equal portion of the potato and onion, and cover with a slice of cheese. Put the bread with its toppings on a baking sheet and bake for 6 minutes, or until the cheese is melted. Now eat!
Recipe from Chef Edward Lee
3 tablespoons vegetable oil
4 pounds beef chuck roast, cut into 1/2 inch cubes
1 large onion, finely chopped
6 garlic cloves, minced
2 jalapeno peppers, finely chopped
6 tablespoons Chung Jung One Gochujang Korean Chili Sauce
2 ounces chipotle peppers in adobo sauce
2 tablespoons brown sugar
1 tablespoon ground cumin
1 teaspoon ground coriander
1 1⁄2 teaspoons salt
1 (12-ounce) bottle dark beer
4 cups beef broth
1 28-ounce can diced tomatoes
In a large pot, heat 2 tablespoons of oil over high heat. Working in batches, brown the meat and transfer to a paper towel-lined plate.
Add the remaining 1 tablespoon of oil and heat over medium heat. Add onion, garlic and jalapeño pepper. Sauté for 3 minutes until wilted. Add Gochujang Sauce, chipotle peppers, brown sugar, cumin, coriander and salt. Cook for another 3–4 minutes. Then add beer, beef broth and the diced tomatoes. Simmer for about 2 hours, or until meat is very tender. Let cool to room temperature and adjust seasoning with additional salt as needed. Serve right away, or for best results, let cool in the refrigerator overnight and reheat the next day.
Gochujang Sour Cream
4 ounces sour cream
2 teaspoons Chung Jung One Gochujang Korean Chili Sauce
Mix Gochujang Sauce and sour cream together in a bowl and keep refrigerated until ready to use.
8 ounces yellow and blue tortilla chips
2 ounces shredded sharp cheddar cheese
1 serrano pepper, thinly sliced
Lay out the tortilla chips on a plate. Ladle about a quarter of the chili over chips. Sprinkle cheese over chili while still warm, so that the cheese begins to melt. Dollop sour cream over the cheese and garnish with Serrano peppers. Serve immediately.
*Note: Use leftover chili for an additional batch of nachos, topping baked potatoes or thin it with beef broth to serve as a soup.
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