GAME DAY BASH recipes

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Registered: 07-21-2001
GAME DAY BASH recipes
7
Mon, 01-31-2011 - 8:55pm

Beer Margaritas

by Sandra Lee

Makes 4 servings
Ingredients
  • 1 lime, cut into 8 wedges
  • 1/4 cup coarse salt
  • 2 (12-ounce) bottles your favorite beer, chilled
  • 1/2 cup frozen concentrate limeade, thawed
  • 1/2 cup chilled tequila
  • Ice cubes
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Registered: 07-21-2001
Mon, 01-31-2011 - 9:06pm

Jalapeno Margaritas

from Food Network Magazine

Makes 4 servings

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Registered: 07-21-2001
Mon, 01-31-2011 - 9:31pm

Poblano Stuffed with Chorizo, Shrimp and Rice

by Guy Fieri

Makes 6 stuffed peppers
Ingredients
  • 1 tablespoon oil
  • 1/2 pound Mexican-style chorizo
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 jalapeno, minced
  • 1 red onion, diced
  • 2 tablespoons garlic, minced
  • 1 cup short-grain rice
  • 1 cup low-sodium chicken stock
  • 1/2 cup white wine
  • 1/2 cup water
  • 4 large, fresh poblano chiles
  • 1 pound shrimp, shelled, cut into 1/2-inch pieces
  • 3/4 cup Cheddar, shredded
  • 3/4 cup Jack cheese, shredded
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Mon, 01-31-2011 - 9:41pm

Black Bean Hummus

by Melissa d'Arabian

Makes 4 servings (3/4 cup hummus)
Ingredients
  • 1 cup cooked black beans
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 1/2 head iceberg lettuce, cut into wedges
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Tue, 02-01-2011 - 10:39pm

James Carrier

Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema

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Tue, 02-01-2011 - 10:49pm

Marinated Spanish Olives

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Registered: 07-21-2001
Wed, 02-02-2011 - 8:33pm

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Wed, 02-02-2011 - 9:22pm

Ultimate Tostada Bar: Flank Steak Chili with Chorizo and Black Beans 4 to 5 ancho chilies, stemmed and seeded
  • 2 cups beef stock
  • 1 1/2 pounds flank steak, chopped into small dice, drained on paper towels
  • Montreal Seasoning or salt and coarse black pepper
  • 2 links fresh Mexican chorizo, casing split or about 1/3 pound Spanish chorizo, casing removed and chopped
  • 2 tablespoons vegetable or olive oil
  • 1 large Spanish onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 large fresh bay leaf
  • 1 1/2 teaspoons ground cumin, half a palmful
  • 1 1/2 teaspoons ground coriander, half a palmful
  • 1 teaspoon dried oregano, 1/3 palmful
  • 2 tablespoons tomato paste
  • 1 bottle Negra Modelo beer
  • 1 can black beans, rinsed and drained
  • 1 1/2 teaspoons ground cumin, half a palmful
Preparation
Step

Stem and seed anchos, simmer in beef stock to soften. Puree in a food processor and reserve.

Step

In a Dutch oven, heat oil, a couple of turns of the pan, over medium-high heat. When oil smokes, add beef and brown well. Season with Steak Seasoning or salt and pepper, add chorizo and render or brown a couple of minutes more.

Add onions and garlic, bay, cumin, coriander, oregano and cook to soften onions, 4-5 minutes.

Stir in tomato paste, cook 1 minute, then add beer and deglaze pan. Add ancho puree to chili and stir in beans. Simmer at a low bubble to thicken.

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