The Game Whose Name Must Not Be Mentioned

I am writing this blog while relaxing in a pale pink rose petal scented bubble bath trying to wash away the let down of the Game Whose Name Must Not Be Mentioned (at least if you care WTF the NFL says).  My Farmer's Market shopping spree yesterday fueled a cooking fiesta today.  I think I logged more yards than Peyton Manning washing, prepping, plating, and serving the bounty.  Our menu was simple because everyone is on a diet, has eating restrictions, or is saving their calories for alcohol consumption.  

The first play, a safety in favor of the Seahawks, was ushered in with soft, warm, garlic naan topped with an Indian-spiced tomato-ey eggplant chutney and cilantro sauce, some crudités, hummus, and Dubliner aged white cheddar with "everything" crackers.

The dismal first and second quarters were washed away with a couple of growlers of Altamont Shelter IPA and Altamony Mahogany Red.  I was starting to think perhaps the Broncos had chugged a few growlers of their own,  judging by their lackluster performance. If they hadn't, I bet they were wishing that had.  So much for the grand hopes of a major booty spanking that all of us Niners fans were hoping for.  As the 2nd quarter ended, we were ready to pull out the tequila with a Fireball chaser until we realized Bob won $100 in the office pool.  Some consolation, at least.

 

Finally, time for the Great National Half Time Chowdown.  Forsaking the traditional American artery clogging entrees like molten Velveeta nachos or sour cream and mayonnaise dip with onion scented chemical powder addititives, our visit to the Ferry Plaza market on Saturday inspired this menu:  soft tacos made with handmade blue and white corn tortillas, organic heirloom beans, smoked sliced portobellos and poblanos, homemade vibrant pink pickled red onion curtido juxtaposed with fresh ripe lime green avocado slices dusted in smoked sea salt, crema, and a really spicy hot green chile salsa (thanks Judy!).   We also had some coriander and oregano-brined slow smoked chicken legs for the meat eaters, and a dessert of tiny Bosc pears poached in maple-pomegranate molasses with a moist, dense whole wheat pumpkin gingerberbread crumble top cake on the side. 

The Ayocote Amarillo heirloom dried beans were really good, much different from a standard pinto bean.  Cooked with onion, oregano, and garlic, they form a dark, rich, meaty tasting broth which intensifies in flavor when cooked up in our La Chamba black clay bean pot.  The pot absorbs the flavors of the spices each time it's used, and these aromatic scents seep back into the broth, adding a depth of flavor that is lacking when a steel kettle is used.  

I made the poached pears sous vide - simple and predictable. The tart pomegranate molasses was offset by the maple syrup, and using a temperature of 175 degrees for two hours resulted in a pear that had just barely softened but still had a memory of its crunch.  I loved that we could find these little tiny sized pears at the Farmer's Market - you'd never see them in this size at the grocery store.

Alas, my bath water has sufficiently poached my feet and all the pink bubbles have lost their effervescence, so I guess I had better sign off.  Go Niners,  see you in next year's Sup3rb0w1!