A Paleo Super Bowl Party Fit for a Running Back
I don’t really understand football. I know there’s an intellectual side to it where guys (and they’re usually guys) on the sidelines are executing analysis and devising strategies on the fly. I’m sure it’s impressive. But all I see is a bunch of oversized men ramming into each other over and over again, until, three hours later, someone is declared the winner.
My husband, Rob, sees it differently. He’s an analytical scientist and Boston native. He went to the same high school as Bill Belichick. While he’s wrapped up emotionally and intellectually in the Super Bowl, I’m just wondering, what are we going to eat?
This year I’m cooking up a taco bar. I figure with enough Paleo choices everyone gets what they want to eat and the leftovers will make a tasty breakfast or lunch the next day.
I’ll have carnitas, because everyone in my family loves the pork and this recipe isn’t spicy, so even a young one will enjoy it. I’ll also make some carne asada, marinating skirt steak in orange juice, garlic, onions, olive oil, oregano, salt and pepper for a few hours before grilling it. The last filling will be boneless chicken breast marinated in olive oil, salt, pepper and a teaspoon of chipotle pepper in adobo sauce. The chicken will go on the grill at the same time as the steak, but cook for a minute or two longer.
For sides, I’ll pickle some red onions, make a fresh tomato salsa, and my signature guacamole. When it comes to tacos, I believe less is more, but you can always add some sour cream, chopped romaine or serve additional salsas, such as pineapple, or maybe corn.
Corn tortillas are optional. If you can tolerate the corn, heat the tortillas over an open flame for a few seconds until charred. Wrap them in a kitchen towel to keep them warm on the table.
Dessert isn’t necessary, but your guests will enjoy chowing down on this slightly sweet trail mix. Toast a cup of unsweetened coconut flakes (300 degrees for about 10 minutes – watch closely!). When they’ve cooled, mix them in a bowl with roasted cocoa nibs and chopped dried papaya. This will also serve you Giants fans well as a nervous munchie when your team is down.
OK, maybe I do care about football a little bit!
Riki Shore blogs at Three Squares where she writes original recipes, conducts interviews, organizes quizzes and takes awesome photos. A professionally trained pastry chef, she’s gluten-intolerant and represents the intersection of gluten-free and Paleo diets. Like her on Facebook, follow her on Twitter, or visit her blog.