Sports fans love to watch the game together, and all that cheering makes them hungry. Whether the party is at home or on a tailgate, Debbie Moose's Fan Fare provides plenty of recipes, advice and menus to make game time tasty.
Party Planning
Think ahead to make on-site cooking and eating easy. Party planning tips are provided, such as preparing any veggies in advance, and the proper way to transport burgers. There's a checklist of items not to be forgotten, such as bringing along the grill and utensils, that make for a stress-free party.
When to Have a Sports Party
For the dutiful host who may not be a sports fan, or anyone looking for an excuse to throw a party, a handy calendar is provided with every sport listed by month. Included is a list of special events for football, Daytona, Olympics, basketball, Iditarod, Cricket, golf, derby, NASCAR, hockey, soccer, tennis, baseball and rugby.
Party Food Recipes
There are some great recipes in Fan Fare. Consider grilled chicken poppers, Campfire Onion Blossoms, Eddie's Bloody Mary, Jambalaya, Steak Chili, slow cooker wings, spicy slaw, little quiches, and bourbon-pecan pie. Tips are included with each recipe to help make foods in advance and ideas for transport.
Recipe Excerpt:
Marvelous Mole Chili
Serves 6
- 5 dried ancho chiles
- 4 dried pasilla chiles
- 5 dried guajillo or New Mexico chiles
- 3 tablespoons vegetable oil
- 3 pounds beef chuck roast, cut into 1-inch cubes
- 1 cup chopped onions
- 1 tablespoon chopped garlic
- One 8-ounce can tomato sauce
- 2 quarts chicken broth
- 1 bay leaf
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Salt to taste
- Cornbread for serving (optional)
- Place the ancho, pasilla, and guajillo childes in a bowl, cover with boiling water and let soak for 30 minutes. Use a saucer to weigh them down if they float to the surface.
- Meanwhile, heat 1 tablespoon of the vegetable oil in a large saucepan or Dutch oven over medium heat. Lightly brown the beef; do not overcook. Remove the beef from the pan, draining any liquid, and set aside.
- Heat the remaining 2 tablespoons oil in the same pan and cook the onions and garlic until soft, but not browned. Remove the pan from the heat.
- When the chiles have soaked for 30 minutes, drain them, remove the stems and seeds (hold under running water to do this) and pat dry. Puree to a smooth paste in a food processor.
- Replace the pan over the heat, add the tomato sauce and chicken broth, and bring to a boil. Stir in the beef, chile paste, bay leaf, and cinnamon. Reduce the heat to low and simmer, uncovered, for 1 hour.
- Add the oregano, cumin, and cayenne pepper. Let simmer, uncovered, for another hour. Add a little water or chicken broth if the chili becomes dry or overly thick.
- Add salt and serve hot. Pass cornbread to crumble into individual bowls of chili, if desired.
Author: Debbie Moose
Publisher: Harvard Common Press, $14.95, 163 pages
ISBN: 978-1-55832-338-4
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