Posts Tagged ‘Super Bowl’

Winning recipes pictured. Starting in the top left and moving clockwise: Bernard (Lake Grove), Kim (Macadam),  Eli (Burnside), Robin (Belmont)

Winning recipes pictured. Starting in the top left and moving clockwise: Bernard (Lake Grove), Kim (Macadam), Eli (Burnside), Robin (Belmont)

Did you know it’s estimated that 8 million pounds of guacamole is consumed during the Super Bowl? With that much green goodness being smashed up, Zupan’s Markets decided to hold a competition this week among its store associates for the best recipe. With 32 different entries the decision was a hard one for store associates, who were the judges. Unique ingredients included pomegranate seeds, bacon and curry. But in the end there could only be one champion per store.


Below we have included the 4 winning recipes for you to try. Have a guacamole secret of your own? Share it with us!

Lake Grove Champion – Bernard, Produce
4 avocados
1 lime
6 garlic cloves
1/2 cup cilantro
1 sweet onion
2 jalapenos
1 container pico de gallo
salt and pepper to taste

Macadam Champion, Kim, Service Deli
1 jalapeno, diced
4 oz green chiles
6 avocados
6 green onions, chopped
2 oz lemon grass, chopped
Juice from 1 lemon
1 tomato, chopped
4 T chopped garlic
1 T pepper
1 T smoked sea salt
4 T cilantro, chopped

Burnside Champion, Eli, Meat
Jícama Classic Guacamole
5 avocados
2 shallots
1 large lime
¼ lb jícama
1 T sea salt
1 t granulated garlic
1 t black pepper
1 bunch greek oregano, chopped

Belmont Champion, Robin, Service Deli
6 avocados
Juice from 5 limes
1/3 c sour cream
2 t salt
2 t cumin
1 t dry oregano
4 roasted jalapenos
2 t granulated garlic
1/4 t red pepper flakes
Smash with whisk

Top with roasted corn, four roasted, peeled & chopped poblano chiles, crumbled queso fresco, chopped cilantro and a squeeze of lime.


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Olympic Provisions Frank and BeansLocal salumeria Olympic Provisions shared this perfect Super Bowl Sunday recipe. Easy to make ahead of time or double to feed an entire crowd of hungry fans.



Olympic Provisions Frank and Beans

Serves 4-6


1 pound dry Great Northern Beans (or any white bean)
1 pound hunk of bacon
1 tablespoon brown sugar
½ cup molasses
2 tablespoons honey
2 teaspoons dry mustard
½ cup ketchup
1 medium yellow onion, diced small
1 medium green bell pepper, diced small
2 ½ teaspoon kosher salt
½ teaspoon ground black pepper
2 Olympic Provisions Frankfurters
1 scallion, thinly sliced
Fried eggs (optional)


Sort then soak beans overnight. Drain and rinse. In a medium heavy-bottom pot, add beans and bacon. Cover with water by 3 inches. Bring to a simmer over medium-low heat and cook until tender, about 2 ½ to 3 hours. Salt to taste.

Preheat oven to 325°.

Remove the bacon and roughly dice. To the cooked beans, add back the diced bacon and the brown sugar, molasses, honey, dry mustard, ketchup, onion, bell pepper, salt and pepper. Bring just to a simmer, cover with a lid or aluminum foil, then transfer to the oven. Bake about 3 hours, stirring occasionally. When done, the cooking liquid will be thick like syrup.

In a large heavy-bottom sauté pan on medium heat, gently sear frankfurters. They are done once nicely browned. Slice frankfurters and serve atop baked beans. Garnish with sliced scallion and if desired, fried eggs.

*Canned cooked beans can be used in lieu of starting with dried beans.

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