It’s here!!!! The final game of the 2012 college football season, and it’s Alabama vs Notre Dame. OK, so I’m not an Alabama fan so much, BUT at least the SEC is representing, and we’re having a party!
 |
| #1 – The University of Notre Dame |
CHIPOTLE GUACAMOLE
3 ripe Hass avocados
1 Lime, juiced
1/3 cup Cilantro, finely chopped
1 Chipotle Pepper from a Chipotle in Adobo can, finely chopped
1 tbsp Adobo sauce
sea salt and pepper to taste
 |
| Photo Credit: Cate Bogue |
Combine all ingredients in a large bowl, and mash with a fork until half smooth and half chunky. Taste and add more chipotle if desired.
CHIPOTLE SALSA
(Adapted from What’s Gaby Cooking)
 |
| Photo Credit: What’s Gaby Cooking |
1 can (14 oz) Fire Roasted Tomatoes
1 cup fresh cherry tomatoes, sliced in half
1/2 cup white onion, chopped
2 cloves garlic, chopped
1 whole jalapeno, chopped
2 chipotle peppers in adobo, plus 1 tsp of the adobo sauce
1 tsp salt
1 tsp pepper
1/2 cup cilantro
Juice of 1 lime
 |
| Photo Credit: Cate Bogue |
Combine all ingredients in the food processor or blender.
Pulse until everything is evenly blended.
Taste and adjust salt and pepper if needed. (Add more chipotle peppers if you like it extra spicy).
Remove from food processor or blender and refrigerate. How gorgeous is this salsa???? So good!
GROUPER TACOS
 |
| Photo Credit: Envie Recipes |
1 garlic clove, minced
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp oregano
1 tsp lime juice
2 TBSP extra virgin olive oil
Salt
 |
| Photo Credit: Cate Bogue |
Corn tortillas
Fresh slaw (see below)
Chopped tomatoes
Chopped green onions
Cilantro
sour cream thinned with a bit of lime juice
Cut the fish into portions that will fit your tortilla. Mix together the 6 marinade ingredients.
 |
| Photo Credit: Cate Bogue |
Then brush the fish with the marinade. Let marinate 5-10 minutes.
Season fish with salt and grill over high heat until opaque throughout. I used a grill pan indoors but of course these would be great grilled outdoors as well. (Make sure that your grill rack is clean, hot and lightly oiled) Serve with warm tortillas and toppings.
For the fresh slaw I use:
1/2-1 bag shredded cabbage
huge spoonful of veganaise
2-3 tsp lime juice
Sea salt to taste
 |
| Photo Credit: Cate Bogue |
Taco Toppings:
 |
| catebogue |
 |
| Photo Credit: Taste of Home |
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/8 teaspoon salt
5 milk chocolate candy bars (1.55 ounces each)
1 cup marshmallow creme
In a large bowl, cream butter and sugar until light and fluffy.
Beat in egg and vanilla.
Combine the flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 cup for topping.
Press remaining mixture into a greased 9-in. square baking pan.
Place candy bars over crust; spread with marshmallow creme.
Crumble remaining graham cracker mixture over top.
Bake at 350 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.
(From Departure – Portland, OR)
 |
| Photo Credit: Zoe Report |
¾ oz simple syrup
1 ½ oz Thai chili infused Fris Vodka (I didn’t have this vodka, so I’m adding fresh jalepeno pepper to 2 cups of Smirnoff vodka and marinating for 12 hours)
¾ oz fresh squeezed grapefruit juice
¾ oz lemon/lime mix (see below)
Ginger Beer, chilled
 |
| Photo Credit: Cate Bogue |
In martini shaker, combine basil leaves with 3 ice cubes and muddle the basil leaves with muddler. Add simple syrup, chili infused vodka, grapefruit juice and lemon/lime mix. Shake well and strain into martini glass. Finish the drink with a splash of ginger beer.
For Lemon/Lime Mix (batch will make enough for 12 cocktails)
Combine 1 cup of fresh squeezed lemon juice and ½ cup of fresh squeezed lime juice
For Thai Chili-infused Vodka:
Place 3 Thai chilies inside a full 750ml bottle of vodka (Departure prefers Fris). Allow to marinate at least 24 hours. Or as stated above, it’s delicious using whatever vodka you prefer and adding 1 fresh jalapeno, cored and seeded, and marinate 12 hours.
