There is a photo of one of the first times Torey Smith entered a restaurant kitchen. At the time, he wasn’t thinking, “I’d like to run one of these someday.”He wasn’t cooking the food or serving customers.Q. I’m having friends over for the Super Bowl. Can you recommend some easy dishes to serve?
A. Here are easy and tasty dishes that will fill the bill:
Chunky Guacamole. Finely chop 1 small white onion and 1 serrano chile. Mix with 1 cup torn cilantro, 3 diced avocados, the juice of 2 limes and salt to taste.
Chipotle Guacamole. Mash 3 avocados with 1/4 cup minced red onion, 1 tablespoon minced chipotles in adobo sauce, the juice of 1 lime and salt to taste.
Cauliflower Hummus. Toss 4 cups cauliflower florets with olive oil and 1 teaspoon curry powder; roast at 425 degrees for 20 minutes. Puree with 1 drained can chickpeas, 3 tablespoons lemon juice, 2 tablespoons tahini, 1 garlic clove and salt to taste. Blend in 2 tablespoons olive oil.
Bacon-Jalapeno Dip. Mix 8 ounces cream cheese, 2 cups shredded cheddar, 1/2 cup sour cream, 1/4 cup milk, 4 slices chopped cooked bacon, 1 tablespoon bacon drippings, 1 teaspoon white-wine vinegar and 2 thinly sliced jalapenos. Spread in a baking dish; top with buttered breadcrumbs (preferably panko). Bake at 350 degrees until golden and bubbly, 30 minutes.
Mustard-Beer Dip. Simmer 12 ounces pale ale until reduced by half. Stir in 1/2 cup yellow mustard, 2 tablespoons brown sugar, 1 tablespoon each mustard powder and cider vinegar, and 1/2 teaspoon Worcestershire sauce; cool.
Beer-Cheese Dip. Pulse 1/2 pound cubed extra-sharp white cheddar in a food processor until finely chopped. Add 1/2 teaspoon mustard powder, a pinch each of salt and sugar, and 1/2 cup pilsner beer; process until smooth.
