Superbowl 47 is upon us and it just so happens our Northern California favorite team is going to be in the spotlight. Goooo 49ers!!! (there is one Raider fan in our family but we mostly just feel sorry for him) Since this years Superbowl is extra special we will be pulling out all the tricks when it comes to finger food and there are a few recipes using our fresh crushed flavored Calivirgin olive oils that are serious winners .
The first one has become a family favorite and is perfect for game day. Our twist on guacamole or Mock-amole as we call it; is made with sweet peas instead of avocados. Say goodbye to nasty looking dark brown dip at the end of the day. Since there isn’t any avocados this dip stays bright green until it’s gone! I have made this with our Lusty Lemon EVOO and our unflavored arbequina oil and it is still great but I prefer the sharp citron flavor of our Buddha’s Hand EVOO.
SWEET PEA MOCKAMOLE
1 cup frozen green peas, thawed and drained
1.5 teaspoon ground cumin
3 tablespoons chopped onion (yellow or white)
1 large clove garlic, chopped
1 tablespoon lemon juice
1/4 cup of Buddha’s Hand EVOO or your favorite Calivirgin Extra Virgin Olive Oil; Add as needed till proper texture
1/2 teaspoon red pepper flakes or pinch of cayenne pepper to taste
salt and ground black pepper to taste
Tortilla chips for dipping
Combine the peas, cumin, onion, and garlic in the container of a food processor or blender.
Process until smooth. Add lemon juice and olive oil, and process just to blend. Taste and season with red pepper flakes/spices, salt and pepper.
Blend for just a few more seconds, and transfer to a serving bowl. Serve with chips, crackers, or fresh veggies.
** This stores well in the fridge for multiple days, is best at room temperature
Makes 3-4 servings, or for a party double recipe
Everyone knows that anything wrapped up in bacon is divine. I have had my fair share of bacon wrapped items but when I came across the idea to put water chestnuts inside I became intrigued. These are very easy to make and the contrast between the sweet and spicy sauce with the savory bacon and the crunch and cool of the chestnut makes it so that you can’t try just one of them. You will be a game day favorite if you show up to a party with these; plus you can make them the day before and then reheat before serving. Yes, Yes, I know. The sauce ingredients don’t sound like they would taste good but you will be surprised.
BACON WRAPPED WATER CHESTNUTS
2 (8 ounce) cans water chestnuts
1/2 pound sliced bacon, cut in half
1/4 cup Calivirgin “kicked up” mayonnaise
1/2 cup packed light brown sugar
1/4 cup tomato-based chili sauce
1/2 Teaspoon minced garlic
1 tablespoon lemon juice
1 teaspoon prepared mustard
1/4 cup Hot Virgin Jalapeno Extra Virgin Olive Oil
Prep for Calivirgin “Kicked Up” Mayonnaise:
Combine egg, garlic, lemon juice, and mustard in blender or processor. Blend until smooth, then on low speed slowly drizzle the oil in and it will soon thicken and emulsify.
Preheat oven to 350 degrees F (175 degrees C).
Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down on a baking sheet so the weight of them holds them together.
Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease.
Next, In a small bowl, stir together the mayonnaise, brown sugar and chili sauce. This recipe makes a lot of sauce. You can half it for one package of bacon but I like to freeze the remainder to use at another time. At this point you can reserve the sauce and rolls in the refrigerator until day you are ready to heat and serve if prepping ahead of time. Submerge each piece in bowl of sauce mixture with a fork and place back on pan with same side being down (if you flip them they tend to get too crispy).
Return to the oven and bake for another 25 minutes. The lazy way to make these is to use store bought prepared mayo and drizzle over some Hot Virgin Jalapeno olive oil once they have been cooked to add that fresh jalapeno taste and heat.
Ever since I have gotten into the olive oil business my wife and I have been in the popcorn eating business. We have 100% changed from microwave popcorn to air popping our own kernels and instead of butter we only use olive oil. I am one of those people that love my popcorn at the theater soaked up with as much butter as possible so the transition to olive oil allows me to put as much as I want with a healthy conscious. The flavored oils are very fun to mix and match, my go-to is usually Garlic or Jalapeno but I have also tried Basil and Lemon and they are tasty as well. My new favorite is a private label we make for a producer on the East coast. He sends us white truffle oil and I blend it with our Calivirgin arbequina oil and bottle it for their company. I have never been a huge truffle guy but he let me try some and I have to admit that the savory taste is addicting.
When it comes to popcorn for the Superbowl; throwing a bowl of boring popcorn on the table will surely be passed up. When I do popcorn I’m serious about it, so you will not find any boring popcorn at my house. Adding flavored oils, shaved hard cheeses like Gruyere or Parmigiano-Reggiano, and green onion or chives is what brings this simple snack to a whole new level.
NOT SO BORING POPCORN
Your Favorite Calivirgin Olive Oil (Guilty Garlic Pictured)
Gruyère, Parmigiano, Pecorino or other hard cheeses.
Green Onions or Chives
Garlic or Sea Salt
My life has changed since buying the microwaveable Presto PowerPop bowl made by Redenbacher. It’s easy and healthier than the bagged kind. All you do is pour some kernels in the bowl with a little olive oil and microwave it. The bowl has a disc that directs the heat to the kernels. Although, you can certainly use any other popcorn maker or bagged popcorn for this recipe. Drizzling olive oil and grating hard cheeses for taste and adding green onions or paprika for color and spice is what makes this no ordinary popcorn. Experiment and enjoy!
Enjoy your superbowl weekend and I hope it is full of plenty of cold libations and tasty food. Try some of these recipes out if you are stumped on what to bring. Also, Root for the Gold and Red because “Who’s Got It Better Than Us? . . . NOBODY!”
Ciao, Mike Coldani