SUPER DIPS
Tasty dips for Superfans who want action
on their lips as well as their TV sets
Illustration by Bob Blumer
call me a spoilsport, but I think the SuperBowl is the most over-hyped event of the year (and that says a lot, considering the competition). Millions of Americans numb out around the tube swilling watery beers and eating unrecognizable dips — purchased from the "SuperBowl Special" display at the end of the grocery store aisle — as they listen to John Madden attempt to maintain a modicum of suspense for a game that was over in the first quarter.
To paraphrase an old joke, I was watching a mind-bending spectacle of cutting-edge commercials, space-aged graphics and Vegas-style entertainment when a football game broke out. While there's nothing I can do to change the outcome of the game, I can help you score big points with some flavorful beers and a couple of fresh dips that are guaranteed to hold your attention until the last bite.
Holy Guacamole
Serves 6
Ingredients
2 ripe avocados (ripe: indents easily with the firm press of a finger)
1/2 cup lightly packed cilantro leaves minced (remove stems before measuring)
2 tablespoons freshly squeezed lemon juice
4 scallions (green onions), finely chopped
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon cayenne pepper (optional)
1 garlic clove, minced (optional)
1. Cut the avocados in half lengthwise, remove the pits, and scoop the flesh out of the peels.
2. Add all the ingredients to a bowl.
3. Blend with a fork until the mixture is just slightly lumpy.
Le Secret: This dip is at its best the day it is made. Use only ripe avocados and fresh cilantro.
Notes: To keep "guac" from turning brown, store with pit in bowl, or squirt lemon juice over top.
Black Bean Dip
Serves 6
4 tablespoons olive oil
2 cups (16 ounces) canned black beans (save the juices)
1 medium-sized onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon crushed chili powder
1/4 teaspoon cinnamon
1 tablespoon balsamic, or red wine vinegar
1. In a large skillet over medium-high heat, heat oil and add onion and garlic. Cook for approximately 10 minutes, or until golden.
2. Add salt, pepper and spices, and stir for one minute.
3. Add beans (and juices) and vinegar. Stir mixture and let simmer for 10 minutes.
4. Remove from heat and allow to cool slightly.
5. With a masher or a fork, mash beans.
Le Secret: Serve warm.
The Beer of Kings
The difference between mass-marketed beers and the good microbrews is that microbreweries pay their brewmasters to make appetizing beer, while the big breweries pay copy writers to make their beer sound appetizing. Fortunately the difference in price is less discernible. For a couple of extra bucks a six-pack you can sample the best of the crop. Here are three of my personal favorites that are available nationally.
1. Sierra Nevada Pale Ale
2. Bass Ale (technically not a microbrew, but a damn fine beer)
3. Anchor Steam
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What did the Dalai Lama say to the hot dog vendor?
Make me one with everything.
Questions (and good food jokes) may be e-mailed to the Surreal Gourmet at: SGbytethis@aol.com. Selected answers will appear in this space.
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