Sorry this is late but think of it as a early summer entertaining post and ignore the Superbowl stuff.
Every Superbowl, we go over to our friends Amber and Lisa’s to watch the game.
Surprisingly, we end up being very absorbed in the proceedings. Like the year that New Orleans won, I was very invested in a New Orleans victory because New Orleans Saint’s Scott Fujita was a feminist, pro same-sex marriage Cal graduate. By that standard, I have to root for the Ravens because of linebacker Brendon Ayanbadejo’s vocal support of gay marriage, as opposed to 49ers’ cornerback Chris “gays are not welcome in our locker room” Culliver.
While other people say that the Superbowl is an excuse to watch commercials, I say it’s an excuse to eat things with your hands. So this year we are putting together a slider bar for the festivities. Here are the components.
I’ve seen them at Trader Joe’s in a 12 pack.
This year we are going with ground pork as the burger. I like ground pork for this because it has a more neutral flavor than ground beef. In this case, I want the toppings to shine. Ground pork sells for something like $1 per pound in Chinatown; so it’s an affordable option. One pound of ground pork should give you eight sliders. So to fill at least 12 buns, you would only need 1 ½ pounds which amounts to $1.50. For pork burgers, I like to season with about 1 teaspoon of salt and a teaspoon of pepper, along with adding an egg and 1 slice of white sandwich bread that’s been soaked in water (to add moisture).
Arugula is something that just grows wild in our front yard so it is really convenient. Throw 4 cups of arugula, 2 cloves of garlic, ¼ cup of chopped walnuts, the juice and zest of 1 lemon and ½ cup of olive oil in a blender or food processor. Blend until smooth.
Coarse grain mustard
Okay for this one you just buy.
Slices of monterey jack cheese
As an added bonus, I’ll also be making beet chips with onion dip.
Beet chips are ridiculously easy. Slice the beets as thin as you can possibly get them (I don’t have a mandoline which is the standard way to do it). Toss with olive oil, salt and pepper, and roast in a 350 degree oven for 15 minutes as the edges of the beets dry out. Put them on a wire rack which will allow them to crisp as they cool. The onion dip is even easier. I made onion jam ahead of time. With that already made, you just mix 1 cup of onion jam with a 8 oz. block of cream cheese and 1 cup of sour cream and ½ cup of mayonnaise. If you wanted to add a little healthy component, you can add carrot sticks, celery sticks and sugar snap peas as dippers. Easy finger food for the big game.
Crossposted at Oakland Local.