With football season back in action, there is no better time than
to throw a Monday Night Football party with your friends and family! This is a
great way to extend the summer and cheer on your favorite football team!
Here are a couple of recipes that are sure to be a hit at your
party! Remember, if you want to keep the party outside, let Mr. Party Pooper
help! Call us today for more information!
Perfect Guacamole
Directions: Pile 1/4 cup chopped onion, 1 to 3 chopped serrano chiles, 3/4 cup torn cilantro and a big pinch of kosher salt on a
cutting board. Chop, then mash into a paste with the flat side of a large
knife. Transfer to a bowl, add 3 diced avocados and
mash with a wooden spoon until combined but still chunky. Stir in 1 medium dicedtomato and
season with salt. Top with more tomato, cilantro and onion.
Chorizo and Shrimp
Quesadillas
Ingredients:
2 ripe Haas
avocados
1 lime, juiced
A couple pinches
salt
1/4 cup sour
cream, 3 rounded tablespoonfuls
2 chipotle
peppers in adobo, available in cans on specialty food aisle in Mexican section
1/2 pound chorizo
sausage, sliced thin on an angle
1 tablespoon
extra virgin olive oil, plus some for drizzling
1 clove garlic,
cracked away from skin and crushed
12 large shrimp,
peeled and deveined, tails removed, ask for easy-peels at fish counter
Salt and freshly
ground black pepper
4 (12- inch)
flour tortillas
1/2 pound, 2
cups, shredded pepper Jack cheese
Directions
Cut avocados all the way around with a
sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a
food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream
and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving
bowl.
Heat a 12-inch nonstick skillet over
medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil,
garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until
pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.
Add a drizzle of oil to the pan and a
large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla
with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over
the cheese and fold tortilla over. Press down gently with a spatula and cook
tortilla a minute or so on each side to melt cheese and crisp. Remove
quesadilla to large cutting board and repeat with remaining ingredients. Cut
each quesadilla into 5 wedges and transfer to plates with your spatula. Top
wedges of quesadillas with liberal amounts of smoky guacamole.
Lucky 7 Layer Dip
Ingredients
1 (15-ounce) can
refried beans
2 tablespoons hot
sauce
Extra-virgin
olive oil, for drizzling
4 scallions, cut
into 1 inch pieces
1 (16 to 18
ounce) jar green chili or tomatillo salsa
2 tablespoons
chopped cilantro, a palm full, chopped
1 (15-ounce) can
black beans
2 teaspoons
ground cumin, 2/3 palm full
1 (16 to 18
ounce) jar chipotle salsa
2 cups sour cream
1 lime, zested
and juiced
2 ripe avocados
2 cloves garlic,
finely chopped
1 lemon, juiced
1 jalapeno,
seeded and finely chopped
Salt
2 plum tomatoes,
diced
Pimiento stuffed
jumbo Spanish olives, chopped
Tortilla chips,
buy 2 sacks in 2 different colors/varieties
Directions
Heat refried beans in small nonstick
pan over medium heat and season with hot sauce. Transfer the beans to a small,
deep casserole dish. Scrape pan clean with rubber spatula and return to heat.
Add a little extra-virgin olive oil to
the pan and raise heat to high. When the oil smokes, add the scallions and sear
them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add
cilantro, remove salsa from heat, and layer on top of the beans.
Return the same pan to the stove,
lower heat to medium and add black beans, heat through and season with cumin,
layer on top of the green salsa.
Top the black beans with a layer of
chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the
chipotle salsa.
Combine the meat of 2 ripe avocados
with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the
salsa with guacamole. Garnish the dip with the final layer of diced tomatoes
and sliced olives.
Will you try any of these recipes at your Monday Night Football
party? Let us know on our Facebook page, linked HERE!
631-447-5216
Cut a hole in the Pumpkin- The first step in this process is
to hollow out the pumpkin. Begin by using a keyhole saw to cut the hole. If you’re
considering using a candle inside the pumpkin for illumination, you can cut the
hole in the top of the pumpkin. If you’re using electric lights, cut the hole
in the bottom or side so you can hide the electric cord.