Super Bowl

The day started with Blueberry Muffins. Recipe from Joy of Baking. Very light muffins. Very easy to eat more than one.

Big game tonight. We started with a couple of appetizers. Rosemary Thyme Pita Chips and Eggplant and Feta Rolls. The Eggplant and Feta Rolls are from figtree appetizers blog. I have been wanting to try this recipe for some time. I liked it. The Rosemary Thyme Pita Chips are from Food52 site. Came across this yesterday and I am really glad I found this recipe. Quite good.




For dinner I made BBQ Pork Spare Ribs. The recipe is from cooks.com.

BBQ Pork Spare Ribs
2 lb. pork spare ribs
1 onion

Sauce:
1 tbsp. vinegar
1 tbsp. Worcestershire sauce
1/3 c. water
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. red pepper
1/4 tsp. black pepper
1 tsp. chili powder
1/3 c. ketchup

Place spareribs (meat side down) in roasting pan. Cover meat with thinly sliced onion. Pour sauce over meat. Cover and bake at 350 degrees for 1 1/2 hours or until done. Last 10 minutes of cooking you can remove cover to "crunch up" the top slightly.


For a side dish again I found a recipe on Food52 yesterday. Mashed Salt and Vinegar Reds. Nice, but I would add more vinegar.



Mashed Salt and Vinegar Reds
Serves 4
1 pound dark red-skinned potatoes (about 4 medium)
3 tablespoons good quality olive oil, divided
4 scallions, white and pale green parts, thinly sliced
2 teaspoons white wine vinegar
pinches of coarse, flaky sea salt
freshly ground black pepper
small handful of thinly sliced, dark green scallion tops
1 teaspoon chives, chopped

Cut the potatoes into quarters, place in a pot of cold water, and bring to a boil over high heat; simmer until potatoes are tender, and can be easily pierced with a fork.
While the potatoes are on the stove, saute the white and pale green parts of the scallions in one tablespoon of olive oil, over medium heat, until they begin to soften and melt; remove from heat, and set aside.
Strain the cooked potatoes, and transfer immediately to a large bowl; sprinkle with the vinegar while the potatoes are still hot, and let sit for about a minute or two; stir in remaining olive oil, cooked scallions, salt and pepper; smash ingredients together with a potato masher until they just begin to hold, but are still very rustic looking, and chunky (add a little more olive oil at this point if the potatoes seem a little dry - you want them to glisten).
Transfer to serving bowl; sprinkle with dark green scallion slivers, and chives; add extra salt and pepper to taste, and serve warm.