Not Just Any Chips and Dip

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By David Hagedorn
Special to The Washington Post
Wednesday, February 1, 2006

If Super Bowl Sunday is your idea of a food holiday among friends, you're probably planning to exercise one of these options:

1) Order pizza, wings or subs

 2) Make guacamole and vats of chili

3) Open mammoth bags of chips.

Here's another way to go, compliments of chef and former restaurateur David Hagedorn: three big-bowl foods that can be made a few days ahead. His Super Bowl menu will feed 14 hungry fans, from coin toss through two-minute warning. Best of all, his fresh takes on an appetizer, main course and dessert will allow you to avoid grocery checkout lines on Saturday and kitchen time on game day. Sounds like a winning plan to us.

Layered Chicken-Avocado Bowl

12 to 14 servings

This first-quarter course is basically a terrine or a layered pâté and is best when made one day ahead. It can be eaten as is with a fork or used as a spread on tortilla chips.

To make the terrine vegetarian, skip the chicken layer and double the amount of avocado, black beans and red peppers. Fill the bowl with half the avocado mixture, then half the red peppers and half the black beans.

For the bowl:

6 corn tortillas

For the chicken layer:

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© 2006 The Washington Post Company

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