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Appetizers, Hungry for Louisiana, Latin American Cuisine, Super Bowl

Super Bowl Snacking: Pulled Pork Tostadas with Chipotle Crema

Ahh, the pork butt.

Few cuts of meat are as reasonably priced and versatile, and cooking it to fork tender perfection requires almost no culinary skills. Sure, you can show off your grill prowess and smoke it low and slow, painting on a tangy baste until the butt falls off the bone. Or, you can get smart and lazy and lock it the oven overnight at 250 degrees. While you’re sleeping, the fat-strapped butt is agreeably roasting away, preparing to fall apart in the morning as you carve it with eager forks. Your stupid-easy pulled pork is perfect for all sorts of applications, including barbecue sandwiches, pulled pork pizza, spicy pork wontons, the pork stew posole and these super delicious pulled pork tostadas with chipotle crema. I’ll be posting additional pulled pork recipes soon. Meanwhile, enjoy this hearty game day dish.

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Fresh from the Gulf, Oysters, Southern, Super Bowl

Super Bowl Sunday: River Road Recipes’ Oysters Fitzpatrick Gets Saucy

Oysters are the perfect addition to the 2015 Super Bowl party menu, both as a nod to two seafood-centric coastal locales, New England and Seattle, and to our own Gulf oyster season still underway here in South Louisiana. For parties, I like to serve them baked or grilled on the half-shell, and for the Super Bowl in particular, adding bacon and barbecue sauce makes them festive and football-y. Pretty sure that’s a word this week.

One of my all-time favorite oyster recipes is Oysters Fitzpatrick from the Junior League of Baton Rouge’s 1959 food bible, River Road Recipes, but here I’ve reworked it with a locally made barbecue sauce, Jay D’s, made by my friend and fellow food writer/blogger Jay Ducote (BiteandBooze.com).

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