Holy Guacamole!  If you are planning a Super Bowl Party, you need to get your game face on sooner than later.

Proper party food should be simple and something you can prepare in advance, so you can mix and mingle with your guests or be glued to the TV cheering on your favorite team.  With this in mind, I have created a Super Bowl Party menu that is sure to wow your guests.  First down is the world famous guacamole from Gabriel’s Restaurant in Santa Fe.  This was recently featured in an issue of Sunset Magazine as a recipe worth memorizing.  It is that good.  Sous Chef has been touting its virtues for years as he and his buddies used to consume it and Gabriel’s Margaritas by the gallons on their annual golf bacchanalia in Santa Fe.  This is seriously good guacamole that is habit forming and addictive.  I would recommend making this about 30 minutes prior to your guests arriving; the lime juice will keep the fresh green color.  It takes about 7 minutes to prep and make.  Make sure to get Haas avocados as they are the best for making guacamole and are available year-round.

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Tortilla chips are a traditional pairing for guacamole, but if you want to surprise your guests pair the guacamole with Dories’ Jalapeno Waffle Chips.  Guaranteed you can’t eat just one, and these also pair well with our main course – Make Ahead Chili.  Note that Sous Chef recommends pairing the guacamole with warm sopapillas as he does when dining at Gabriel’s Restaurant.  It sounds intriguing, but frankly I am surprised he can remember anything about Gabriel’s food and drink!

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As any accomplished hostess knows, the secret to a convivial and lively party is a signature cocktail.  So second down is an adult beverage that can serve you well from first to last down.  “A Good Margarita” from the Sorella Cookbook is the ultimate pairing for this feast.  It is not just a good Margarita, it may be the best Margarita I have ever prepared at home.  Light and pure without additives or that nasty triple sec that gives you a headache, this could even be considered a “skinny margarita” as it only consists of tequila, lime, lemon, orange juice, and a shot of agave or simple syrup.  Serve it on the rocks.

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It is third down and the natives are getting restless.  So go ahead and serve the Make Ahead Chili.  True to its name,  this dish takes only about 30 minutes of cooking time but can sit in your refrigerator for up to 3 days so the flavors meld together perfectly with one another.  On game day all that is required is a little heating and some light garnish work – cilantro, sour cream, cheese, lime wedges.  Did I mention that this chili is also light and you won’t have to wear stretchy or baggy pants after eating?

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It is fourth down and time to pull out the stops.  That sopapilla Sous Chef mentioned is a versatile player.  It can be used with the guacamole like a bread or as a simple but lavish dessert when dipped in honey or a scoop of vanilla ice cream is astride. Now all we need to complete a perfect Super Bowl Party is for Payton Manning and the Broncos to win.

5.0 from 2 reviews

Gabriel’s Guacamole
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This is a recipe worth memorizing. Use Hass Avocados, and fresh lime juice. This classic guacamole has a great balance of flavor with a perfectly mashed, but slightly chunky texture. Highly addictive!
Recipe type: Appetizer
Cuisine: Mexican
Serves: 2-4

  • 2 ripe but not mushy Hass Avocados
  • ¼ tsp minced garlic
  • ½ tsp finely chopped jalapeno chile
  • ¼ cup chopped tomato
  • 4 tsp finely chopped white onion
  • kosher salt
  • 4 tsp lime juice
  • 2 tsp chopped cilantro

  1. Scoop out avocado flesh into a molcajete or a bowl, add garlic and jalepeno, and mash (with a pestle or wooden spoon) until the avocados are creamy but still very chunky. Stir in tomato, onion, and salt to taste. Sprinkle with lime juice and cilantro, then stir and taste once more.
  2. Serve with tortilla chips or Cilantro Waffle Chips.

Nutrition Information
Serving size: ¼ cup Calories: 75

5.0 from 2 reviews

Cilantro Waffle Chips
Savory, crispy waffle chip. Can be served as an appetizer or as the base to a tostada and topped with your favorite Mexican themed toppings. Allow 1 to 1½ hours for baking time to crisp waffles. Can be made up to 5 days in advance.
Recipe type: Appetizer
Cuisine: Mexican

  • 1 tablespoon unsalted butter
  • ½ cup all-purpose flour
  • ½ cup cornmeal
  • 1¼ teaspoon double-acting baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 cup buttermilk
  • 1 large egg
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon finely chopped jalapeno pepper
  • 2 tablespoons corn oil

  1. Preheat your waffle iron. Preheat oven to 200 degrees.
  2. Melt the butter; reserve. In a large bowl whisk together the flour, cornmeal, baking powder, baking soda, salt, and pepper to the mix. In another bowl, beat together the buttermilk and egg until well blended and whisk into the dry ingredients. Stir in the cilantro and jalapeno. Fold in the corn oil and melted butter, mixing only until combined.
  3. Lightly butter or spray the grids of your waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick.
  4. Spoon out between ⅓ to ½ cup batter depending on size of waffle maker, onto the iron, spreading it evenly to the edge of the grids with a metal spatula or wooden spoon. Close the lid and bake until golden and crispy. Remove the waffle from the iron and separate into hearts, or cut into whatever size pieces you want. Place on a baking sheet, in a single layer, and put into preheated oven for 1 to 1½ hours, or until they are very crispy.
  5. Serve immediately or cool on a rack and serve at room temperature.
  6. Waffles can be made up to 5 days in advance and stored at room temperatute in a loosely covered tin.

5.0 from 2 reviews

Make Ahead Black Bean Chili
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This is a recipe that I tested for America’s Test Kitchens. It was a huge hit at our house, and loved by all my taste testers who wanted the recipe. The beauty of this recipe is it is meant to be made, forgotten for a couple days and then consumed. Great for casual entertaining, tailgating, or hectic weeks.
Recipe type: Entree
Cuisine: American
Serves: 4-6

  • 9 cups water
  • 1 pound dried black beans, picked over and rinsed
  • 1½ tablespoons salt
  • 1 tablespoon baking soda
  • 1½ teaspoons cumin seeds
  • 2 tablespoons vegetable oil
  • 6 ounces chorizo sausage
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 2 cups chicken broth
  • 2 bay leaves
  • To Serve:
  • ⅛ teaspoon baking soda
  • 1 – 28 ounce can crushed tomatoes
  • 1 red bell pepper, stemmed, seeded and cut into ½ inch pieces
  • ¼ cup minced fresh cilantro
  • shredded cheese of your choice
  • salt and pepper
  • lime wedges

  1. Refrigerate 1 cup water. Bring remaining 2 quarts water, beans, salt and baking soda to a boil in a Dutch oven over high heat. Reduce heat to medium and simmer briskly for 30 minutes. Drain and rinse beans in colander. Wipe pot clean.
  2. Toast cumin seeds in now-empty Dutch oven over medium heat, stirring constantly, until fragrant, about 1 minute. Stir in oil, chorizo, and onion and cook until onion is softened and lightly browned, 5 to 7 minutes. Stir in garlic, chili powder and paprika and cook until fragrant about 1 minute. Stir in broth and bay leaves, scraping up any browned bits. Let cool to room temperature, about 30 minutes. Stir in chilled water and drained beans.
  3. Leave chili in pot or transfer to an airtight container and refrigerate for up to 3 days.
  4. When ready to serve, transfer chili to Dutch oven, if necessary. Stir in baking soda and bring chili to simmer over medium heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until beans are almost tender, about 30 minutes. Stir in tomatoes and bell pepper and continue to simmer, uncovered, until beans are fully tender, 10 to 15 minutes. Off heat, remove bay leaves, stir in cilantro and season with salt and pepper to taste. Serve with lime wedges and shredded cheese.


5.0 from 2 reviews

A Good Margarita
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This is the perfect margarita. Make sure to use fresh citrus juices and the best quality tequila blanco you can afford. Recipe can be easily modified for a crowd.
Recipe type: Cocktail
Cuisine: Mexican
Serves: 2

  • 4 ounces tequila blanco
  • 2 ounces fresh lime juice
  • 1½ ounces fresh lemon juice
  • ½ ounce fresh orange juice
  • 1½ ounces agave nectar, honey or simple syrup
  • salt for rimming the glass (kosher preferred)
  • lime wedges for garnish

  1. Pour salt onto a small plate. Moisten the rim of the rocks glasses with a lime wedge or water. Place rim of glass onto plate of salt to coat.
  2. Fill a cocktail shaker with ice. Pour the tequila, citrus juices and syrup over the ice and shake.
  3. Put ice into the previously coated glasses, and pour contents from cocktail shaker over ice. Garnish with a lime wedge.