Superbowl Party Food

20+ people who had been running around outside for a couple hours piled into my tiny place and devastated enough food to feed an elephant. The menu included classics such as bulgogi, barbecue pulled chicken, chili cheese dip, bacon wrapped maple glazed smokies, White Bean Dip with pita chips, Black Bean Mango Salsa, korean dumplings, Venezuelan Pork Empanadas, pigs in a blanket, cheese and salami platter, veggie platter with saguero dip, tropical fruit salad and miscellaneous other bits o' deliciousness. I forgot to take pictures of everything so I stole the one below off of Beto's Facebook album. It probably shows an eighth of the food consumed. I also am too lazy to blog all of the food so what little I remember of the flurry of preparation....

White Bean Dip

Mash together:

1 (15-ounce) can cannellini beans, drained and rinsed

2 cloves garlic

2 tablespoons fresh lemon juice

1/3 cup olive oil, plus 4 tablespoons

1/4 cup (roughly chopped) fresh Italian parsley leaves

Salt

Pepper

1 teaspoon dried oregano

Black Bean Mango Salsa

Mix together... gets better with age!

8 roma tomatos deseeded and diced
1 small white onion, diced
handful of chopped cilantro
1 slightly underripe mango, diced
3 jalapenos w/ seeds, minced
1/2 can black beans, rinsed
juice of 3 limes
2 tsp extra virgin olive oil
Salt and pepper to taste

Venezuelan Pork Empanadas

These were amaaaaaazaing! And easy. Super easy to make ahead and freeze.



To make the filling:

3 tbsp unsalted butter
3 tbsp olive oil
1 large white onion, very finely chopped
1 tbsp sugar in the raw
1.25 lbs pork tenderloin, finely chopped (if you stick in freezer for 30 minutes, easier to chop)
Salt and pepper
1/2 cup beer (I used a honey porter, drink rest while cooking)
2 tbsp soy sauce
3 tsp paprika
2 tsp ground cumin
2 tsp siracha
1 red jalapeno, very finely chopped
3 hard boiled eggs, chopped
10 pitted kalamata olives, thinly sliced
1/4 cup golden raisins

In a medium skillet, melt 1 tbsp butter with 1 tbsp olive oil, add onion and cook over medium hit until softened (about 8-10 minutes). Stir in sugar and cook stirring fairly frequently until browned and nicely carmelized.

At same time, in a large skillet, melt 2 tbsp butter with 2 tbsp olive oil. Cook chopped pork seasoned with salt and pepper on high until pork is golden brown on botton, about 4 minutes. Then stir and cook until no pink remains.

Stir in browned onions, beer, soy sauce, paprika, siracha, cumin, and jalapeno. Cook for 1 minute. Transfer filling to large bowl and stir in eggs, olives, and raisins and season to taste. Refrigerate until cool before filling dough/wonton wrapper.

Use any standard empanada dough recipes or wonton wrapper, fill, and crimp edges with fork. Brush empanadas with egg wash and bake at 350 for 20 minutes until golden brown. In a pinch, I used wonton wrappers but there some great recipes where you use half masa and half flour to make awesome wrappers. These freeze really well, just have to bake longer... 30 min. This recipe made about 100 mini-empanadas.