Along with Green Bay and the Pittsburgh Steelers, a blue norther blew into Dallas this week, and the team buses had to follow a slow parade of inexperienced sand and salt sprinkling trucks out to Arlington. Snow and ice control is not one of Dallas' fortes. But this is the Packers' preferred weather-remember the Ice Bowl?
Everyone in Dallas still does.
And-according to my on-the-ground reporter, my mother-Big D is going nuts over hosting the big game this year.
Somehow, the Super Bowl has become a big date on America's calendar of food holidays-it's one of the biggest grocery-shopping days of the year, right up there with Thanksgiving, and whether you're a fan or not, chances are good you'll be going to some kind of Super Bowl party. Heck, Ouida Wright's never been to a football game at all and she's going.
Chances are also good you'll be served some kind of blackeyed pea dish, in honor of the halftime show. Finally leaving behind boomer bands like Paul McCartney, the Who, the Rolling stones, the NFL booked the Black Eyed Peas.
Maxine Turner of Cuisine Unlimited-the outfit that catered the closing night awards ceremony at Sundance Film Festival last week, and will be catering this magazine's dining awards on February 22-has several winning pea dishes planned for the Super Bowl parties she's doing.
Here's what her chefs made for Sundance and they'll be doing some of these dishes for our party, too.
Roasted Vegetable Skewers:
Here's her Super Bowl menu:
- Monster fourteen-inch bagels filled with cold cuts, cheeses, olives, peperoncini and tomatoes.
- Any three: vegetarian chili; Caesar salad with Asiago; potato salad, macaroni salad, cranberry coleslaw, veg and spinach dip, tabouleh or couscous
- Fruit platter
- Brownies, cookies, lemon bars
Cost for this whole spread is just $16.50 per person with a minimum of 10 people -you can pick up your party from CU or have it delivered and served for additional charges. Call 801-268-2332.
If you're a DIYer, pick up some bean dip and chips and make Cuisine Unlimited's recipe for
Black-Eyed Pea Salad
Yield: 8-10 Servings
5 cups Cooked & drained black-eyed peas
2/3 cup red wine vinegar
1/2 cup olive oil
1/2 cup red onion, finely chopped
1/2 cup red bell pepper, diced
3T. green onion, finely chopped
2 T. jalapenos, finely chopped
3 T. fresh parsley, finely chopped
2 t. minced garlic
1 1/2 t. of ea. paprika, garlic powder, onion powder, cayenne pepper,
dried oregano, dried thyme
1 T. salt
1/2 T. black pepper
Combine all ingredients and toss well. Cover and refrigerate for 8 hours or preferably overnight. Sir occasionally. Toss salad before serving.
But whatever you eat, don't forget the beer.