Super Bowl Party!

February 8th, 2010

Yesterday we hosted a Super Bowl party and prepared most of the food. Cori graciously helped and made a delicious mac and cheese casserole and 2 racks of BBQ ribs. I made Yoshida sauce (teriyaki) chicken wings and cooked Kalua pork in our crock pot. We had flour and corn tortillas for anyone that wanted to eat it as a pork taco, and King’s Hawaiian sweet rolls for anyone that wanted to eat it as a pork slider. We served it with all the fixings: sour cream, guacamole, cole slaw (bought the “cole slaw kit” in the produce section and I love it!), mango salsa (from costco), shredded cabbage, homemade pico de gallo, lime slices, jarred jalapenos, and homemade Cilantro-Lime Rice.

For the Kalua pork recipe: The first time I made it, I used half Hawaiian red sea salt and half smoked salt and omitted the liquid smoke. I heard that lots of people don’t like liquid smoke because of a funky aftertaste, so I just omitted it and tried smoked course sea salt to get the smoky flavor. For some reason I could hardly taste the salt or smokiness after it was cooked. This time for the super bowl party, I used up the very little bit of Hawaiian red sea salt that I had (less than 1 TBLS) and just used Smoked sea salt to make up the rest of the 1.5 TBLS. It tasted GREAT! Next time, since I don’t have any more Hawaiian red sea salt, I’m just going to use only smoked sea salt to get even more smokey flavor.

For the Cilantro-Lime rice, I actually combined a few recipes together. They’re all fairly similar, but here is one of them: I heated some oil in a pan and sauteed some minced garlic till aromatic. Then added regular uncooked long-grain white rice (washed) and toasted it a bit. I then added the juice of 2 limes and cooked it a little more. The recipes say to add water and cook it in the pan, but I just threw it into my rice cooker and added the appropriate amount of water and let it do it’s thing. Came out perfectly. You just fluff the rice with a fork while adding chopped cilantro and its done.

For sweets, I made Alton Brown’s Chewy Chocolate chip cookies (which are my favorite chewy cookies) and delicious snickerdoodles, as well as finger jello (some in the shape of footballs and football helmets). I was pretty surprised at how fast the finger jello was eaten up! I thought that people would hardly eat it, but I was proved wrong in a short amount of time. We had plenty of cookies left over (especially since each batch made 50 cookies each), but thankfully guests took some home and saved me from eating them ALL.

Cori did an excellent job in taking photos of some of the food:

Kalua pork tacos

(Photography by Cori Dang)

Yoshida sauce chicken wings and cilantro-lime rice

(Photography by Cori Dang)


(Photography by Cori Dang)

Alton's Chewy chocolate chip cookies

(Photography by Cori Dang)

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