Call us dopey. Call us weird. But when my husband Ed and I get together with my brother Jeff and sister-in-law Eileen every year to watch the Super Bowl on TV, we don’t eat chili con carne or chicken wings, tacos or burritos. For us, a dairy meal is easier, more enjoyable and more flexible (especially when it comes to dessert). Besides, Eileen hates spicy food, so any of the usual Buffalo anything is out. Jeff won’t eat any dish that’s made with chopped meat, so there goes the chili.
In fact, the only thing that we do eat that comes remotely close to being the usual Superbowl “Tex-Mex” or Southwest cuisine is the avocado. There is always some avocado something.
Guacamole? Of course. Hey, we fit right in with that, don’t we?
I make two recipes; one is hot with jalapenos, the other is the same dish minus the peppers. Years ago someone bought me a molcajete, the stone, 3-legged mortar and pestle used for crushing the solid ingredients (onions, garlic, peppers and so on) and mixing in softer items. I use that for one version, and keep the guacamole chunky. I use my food processor for the other kind and process it into a puree. Guacamole is very forgiving.
We never have a regular, at-the-table sit-down dinner for this occasion. It’s a much more casual kind of grab-your-meal from the kitchen and bring it into the family room type of day. So the food is very casual. One of our favorites is a sandwich of some kind. Not loaded with corned beef or turkey, but cheese. Grilled Cheese, cheese paninis, roasted veggies and cheese. You get the picture. Once we had a delicious egg and cheese sandwich with – you guessed it -- avocado. I’ve made this sandwich several times since for other meals.
Maybe you’re like most folks and will have a hearty meat fest for Superbowl. But if you’re not, try the sandwich (which is a good Sunday afternoon lunch anytime). The Guacamole is pareve, so it’s suitable no matter what else you serve.