When it’s the Superbowl, all bet’s are off. Related to healthy food choices that is. Something about game day and extra calories go hand in hand. Not that an excuse to set bowls of potato chips around the house is a bad thing mind you. But even with the last minute notice that hubby had invited “a few friends” over to watch the game, I couldn’t leave them high and dry in the snacks department. DIY taco stand, here I come…
With all the buzz I have heard about the Kogi Taco Truck over the past couple years, why not make this taco with a twist at home. Plus it was easy peasy to stop by the Korean Market to pick up their marinated Kalbi (you could make this at home using a soy sesame marinade). So here’s the plan… set hubby up grill side with the ribs, and all I have to do is set out a few tasty side dishes, and game day is a breeze…
Photo Credit and Recipes for the above Taco Bar accoutrements:
Guacamole at Eclectic Kitchen, Refried Beans at Eating Out Loud, Pico de Gallo at kirintarun.com
And a great slaw (pictured at Elana’s Pantry)… but I also found this tasty sounding recipe here, so I am posting the text below. They had me at pumpkin seeds… I am SO making this!
“For the slaw: Shred a head of cabbage as you would for any slaw recipe and place it in a large mixing bowl. Add one whole bunch of chopped cilantro leaves to the bowl. Then add a large finely chopped red onion and two cloves of finely chopped garlic. Sprinkle 1/2 cup of roasted, salted pumpkin seeds into the bowl. Finally add the juice of three limes, one large lemon, an orange, a little zest from each fruit, 1/4 cup of extra virgin olive oil, two tablespoons of red wine or apple cider vinegar, sea salt and freshly ground pepper to taste. Toss to mix. Adjust the liquids (oil, citrus and vinegar according to personal preference). Set the slaw aside and let it marinate.”
Now, I just need to run for the groceries!! Have a great game day!