SUPERBOWL LII PARTY

I forgot to post this so even though it is late here it is.  I need to get more regular since I'm always trying new recipes or methods.  We had a few friends over for Superbowl, 8 of us in all so I'm not sure when it becomes a party, what number makes a party but now as I think about it any company is a party.

I kept is simple, well simpler than I typically do but there was plenty of food from what I made in addition to what others brought; meatballs, hummus & crackers, guacamole, salsa & chips, cucumber dill cups, rice crispy treats, chocolate chip cookies and chocolate chip spicy oat cookies.

Since it was Philadelphia Eagles against New England Patriots I made a couple of themed choices.  Philly Cheesesteaks for the Eagles.  There were 2 pieces left from one half.  The other half was dinner the following night.  It was great for a party but chopping the beef and veggies into smaller bites would be easier to eat, it didn't ring the philly bell for me, to much like a roast sandwich and I wish it was more cheesy  Original recipe was from Pinterest.   The other themed food was going to be Clam Chowder but with 70 weather that was scrapped and I renamed the BBQ Pork & Bean Chili to Boston Baked Pork & Beans.  I loved the pork, the 1" chunks shrank to soft bite size pieces.  Jeff Marros Chili was a different option.  The smokiness from the adobo and BBQ sauce stood out the most followed by the tender pork and sweetness of the BBQ sauce.  I will definitely try this again and also try adding pork cubes to my other slow cooker chili recipes.  The pork rind topping added another texture which I liked more than I thought I would.  Beware pork rinds stink when crumbled.   The Kitchen's Sandwich King, Jeff Marroe, I combined.  For snacks before half time I tried the Pepperoni Pizza dip again but this time it was much better.  I used frozen rolls and kept the dip separate from the rolls when baking worked better.

I was happy people bought desserts because the only dessert I made were Rum Chatta Coconut Pudding Shots along with Mai Tais with freshly squeezed tangerine juice and a full bar.  To top off a good party we were the fourth quarter bar pool winners, cha ching!  The Pudding shots I made were the naked version (no toppings) for our Superbowl LII party. I love making things in cups I can freeze ahead of time. To me these were a bit boozy but since Rumchatta is tasty it was very good but I can’t imagine ones with vodka. A friend said these were better straight from the freezer.

KICK OFF BOSTON BAKED PORK & BEANS

3 lb. boneless pork shoulder, fat trimmed, cut 1" cubes

2 T tomato paste

2 T vegetable oil 

2 T chili powder 

1 T ground cumin 

4 cloves garlic, minced 

2 onions, minced 

2 C chicken stock

1 T chipotle adobo sauce 

1 T kosher salt, plus more if needed

2  (15 oz.) cans great Northern beans, drained, rinsed 

1¼ C. smoky BBQ sauce (Bulls Eye), reserve ¼ C

Topping:

½ C sour cream 

⅛ teaspoon garlic powder 

2 C crushed pork rinds 

4 scallions, thinly sliced

Blue corn chips, for serving

In a medium glass microwave safe bowl, mix tomato paste, oil, chili powder, cumin, garlic and onions. Cover the top of the bowl with a very wet paper towel. Microwave for 5 minutes. Transfer the mixture to a slow cooker. 

Cut the pork into 1" cubes, trim off any excess fat.  Add to the slow cooker along with the stock, adobo sauce, salt, beans and 1 cup of the BBQ sauce. Cover and cook on high until the pork is cooked through and tender, 4 to 5 hours (or on low for 6 to 8 hours). Skim any excess fat off the top and discard. Adjust the seasoning if necessary. 

In a small bowl, mix together the sour cream, garlic powder and remaining 1/4 cup BBQ sauce. 

Top the chili with the sour cream mixture, pork rinds and scallions. Serve with the chips on the side or crumbled on top. 

OPEN FACED CROWD CHEESE STEAK

3 lb. chuck roast, cooked, shredded

8 oz. Guiness beer

1 C. beef broth

Toppings:

1 onion, carmelized, diced

1 bell pepper, diced

8 oz. mushrooms, sliced

1 chiabatta bread loaf (long thin oval or rectangle)

16 slices provalone

1 C. mozzarella

Brown roast on all sides then add to a slow cooker along with dark beer and beef broth.  Cook on high 8-10 hours, till roast is able to shred with a fork.  

Filling:  Slice onions into half moon slices along with pepper and mushrooms.  Carmelize onions till golden.  Sprinkle with salt and pepper.  Remove from pan.  Add sliced mushrooms, saute till golden brown.  Sprinkle with garlic salt.  Add diced bell pepper, saute till soft.  

Assemble Sandwich Slices:  Cut chiabatta loaf into two pieces, the top and bottom, to create one large roll, remove some of the bread from each half to create a boat for filling.  Dice meat and veggies and warm.  Place 4 slices of provalone on bread, topped with beef, bell peppers, onions, 4 more slices cheese, press down on cheese to flatten sandwich then and a sprinkle of mozzarella.  Preheat oven to 400°F oven and bake till cheese melts and center is warm.  Serves 8-16.

Note:  If you open lid add 15 minutes to cooking time.

RUMCHATTA COCONUT PUDDING SHOTS
3.4 oz. pkg. instant coconut cream pudding

1 C. Rumchatta
1 C. milk
8 oz. whipped topping (Cool Whip), thawed

Topping: Toasted coconut & whipped cream

Mix in a 4 C. measuring bowl or tranfer to something with a pour spout. later. Wisk milk and Rumchata. Add pudding mix. Wisk. Add thawed whipped topping. Wisk. Pour into 2 oz. plastic cups with lid, don't fill to the top the lid needs room. Freeze for at least 1 hour. Serve topped with whipped cream and toasted coconut

Variations:  
Serve in a larger cup with Not Your Dads Rootbeer poured over top.

Instead of Rumchata use Banana Schnaps.