I saved a bunch of great produce from my Local Box Delivery to make a feast for the big game tomorrow. I don’t particularly care who wins the football game, but I do feel very strongly about watching all the commercials. I’ll probably knock out most of the cooking for this early tomorrow afternoon so that I’ll have plenty of time to catch the commercials in all their glory starting during the pre-game show. Here’s what’s on the menu:
I’m using the avocados and cilantro to make my own version of Bob Armstrong Dip: a bowl of queso topped with a scoop of venison taco meat, guacamole, and sour cream. We’re eating this with El Milagro tortilla chips, some of my favorites made right here in Austin.
I’m using the sweet potatoes and the rest of the cilantro to make Oven Baked Sweet Potato Fries with Creamy Cilantro Dip. The gorgeous tuscan (dinosaur) kale will bake up nicely into Kale Chips with sea salt and cumin. I’ve been wanting to try to make “hippy chips,” as those are called, since I saw Addie Broyles write about them in the Statesman last week.
I’ll use the beets from Naeglin farm to make Beet hummus with pita chips. My husband and I had some beet hummus at the San Diego farmer’s market when we were in California over the Christmas break; I’ve been wanting to make it myself for quite a while now, and I’m excited to finally get a crack at it.
I’m saving all our gorgeous oranges, tangerines an grapefruits from G&S Groves to make cocktails. These recipes for salty chihuahuas, shandies, and ruby champagne cocktails are all in contention; however my brother in-law has official bartender duty, so it will be up to him to dole out the drinks. Happy cooking tomorrow, and cheers to great commercial breaks!
This post is sponsored by Greenling Organic Delivery and also appears on their blog, “Eating out of the Local Box.”
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It’s OU weekend! That means most Longhorns are spending the day in Dallas tomorrow eating corn dogs and hoping the our O-Line can stop the Sooners for the big game. Me, I’ll be spending the day in my sister’s kitchen and hoping for whatever luck we can get.
I’m focusing our tailgate on comfort food with a little more game-time preparation than usual. (The better to distract me with.) Whatever happens tomorrow, we’ll at least be happy about the food we eat.
Pregame: Radish Dip with baby carrots and crackers
First Half: Beer and hope
Second Quarter: Beer and agony
Halftime: Venison burgers, creamed cream peas with bacon, spicy baked sweet potato fries
Third Quarter: Nervousness, elation at our comeback.
Fourth Quarter: Apple Pudding
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Today the Texas Longhorns are gonna BTHOO Wyoming, and my brother in-law and sister invited Rami and I to come over to their house to watch the carnage. I’m planning to bring some delicious tailgate food that features some of the goodies I got in this week’s Local Box, plus some leftover stuff in my fridge and pantry. My sister’s family gets the local box, too, so we will double on up the recipes that she’s got leftover ingredients for, too. I’m keeping my fingers crossed for an extra pound of okra, personally.
Here’s my team of players, erm, ingredients:
2 packs Phoenicia whole wheat pita*
14 fingerling potatoes
1 lb. okra
1 red bell pepper
4 cloves garlic
leftover sorrel pesto
leftover basil pesto
9 gala apples
Phoenicia Pita Bread*
Roasted fingerling potatoes with sorrel pesto dipping sauce
Pita pizzas with basil pesto sauce and mushroom, tomato, and roasted red pepper topping
Nutty Apple crisp
The gameplan for preparing all this is to roast everything but the okra this morning: bell pepper, 2 eggplant, potatoes, 2 cloves of garlic. Then I’ll whip up the baba ghanoush and the crisp topping here at my house this afternoon. (I can’t do it this morning or I will eat it all for lunch.) We’ll pack all my premade dishes plus the other stuff and head over to the game site, where we’ll cook the okra, pizzas, and crisp in the oven there. I’ll try to take pictures tonight so you can see how it all turns out!
*Phoenicia Pita didn’t come from Greenling, but a girl can dream, right??