The Big Game Spread

Preparing for this Sunday’s big game can be super easy with these quick and crowd-pleasing dishes, which include “Sweet & Spicy Ribs”, “Easy Guacamole with Lime Tortilla Chips”, and “Coconut Shrimp with Pineapple Dipping Sauce”. Top off with my favorite “Misty Blue Lemonade” and set atop a playful green “field”, your big game spread is sure to be a winner with all of your guests.

Kick off the Big Game below:

Ingredients:
2 tablespoons, plus 1 1/2 teaspoons olive oil
3 pounds baby back ribs, separated
Salt and freshly ground black pepper
2 cups honey
2 cups ketchup
1 1/2 teaspoons dried ground ginger
2 chipotles in adobo sauce (from 7 ounce can)

Directions:
1. Preheat oven to 350°F. Heat the olive oil in a large Dutch oven over medium-high heat until hot and shimmering, but not smoking. Season ribs with salt and pepper and brown on all sides. Remove from the pot with a slotted spoon and set aside.

2. In a blender or food processor, combine honey, ketchup, ginger, and chipotles with adobo sauce. Blend until smooth. Taste and add more chipotles or honey, if desired. Pour half of the sauce over the ribs and toss.

3. Place the ribs back in the Dutch oven and cover loosely with a lid to allow the steam to escape and the sauce to thicken. Cook in the oven until the meat is very tender, about 1 1/2 hours. Remove the lid and cook for an additional 30 minutes to allow the ribs to brown. Serve hot with the remaining sauce on the side.

Makes 6 servings

Coconut Shrimp

Ingredients:
1/2 cup sweetened flaked coconut
1/2 cup plain bread crumbs
Salt and ground black pepper
1/2 cup all-purpose flour
2 large eggs, beaten
Vegetable oil
12 large shrimp, peeled and deveined

Directions:
1. Combine the coconut and bread crumbs in a large bowl. Season to taste with salt and pepper. Divide the flour and eggs into 2 separate bowls.

2. Meanwhile, in a large Dutch oven or stock pot, heat about 3 inches of vegetable oil to 350°F. Dredge the shrimp in the flour, shaking off any excess. Follow by dipping the shrimp in the egg mixture and then coating thoroughly with the coconut mixture.

3. In batches, fry the shrimp until golden brown and cooked through, about 3 to 4 minutes per batch. Remove from the oil and drain on a paper towel-lined platter and serve immediately.

Pineapple Dipping Sauce

1/2 cup sour cream
1/4 cup cream of coconut
1/4 cup crushed pineapples, drained
2 tablespoons granulated sugar
1/2 teaspoon cornstarch

Mix all the ingredients in a bowl and refrigerate to chill until ready to serve.

Makes 6 servings

Ingredients:
3 Haas avocados, halved
1/2 lime, juiced
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/2 medium red onion, diced
1 Roma tomato, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

Directions:
Place avocados, salt and peppers into a large bowl and mash the ingredients with a potato masher or fork. Fold in tomatoes, cilantro and garlic. Cover with plastic wrap and refrigerate for 30 minutes.

Tortilla Chips with Lime

1/4 cup vegetable oil
6 small flour tortillas
Salt
Zest of 1/2 lime

Heat the vegetable oil in a large skillet over medium heat until hot and shimmering, but not smoking. Meanwhile, quarter the tortillas and separate. Carefully add the tortillas to the oil. Fry 1 to 2 minutes per side and remove. Drain on a paper towel-lined platter. While hot, season to taste with salt and sprinkle with the lime zest and serve.

Ingredients:
1 (18.25 ounce) package Devil’s Food cake mix
2 1/2 cups heavy cream
3 tablespoons confectioner’s sugar
4 ounces chopped semi-sweet chocolate
Oreo cookies

Directions:
1. Prepare the cake according to package directions for a 13 x 9-inch pan. Let cool for 5 minutes in the pan, and cut into 1/2 inch cubes.

2. In a large, chilled bowl, whip 2 cups of the cream with an electric mixer until soft peaks form. Add the sugar and continue to whip just until stiff peaks form, being careful not to overwhip, as cream will become lumpy and butter-like. Cover with plastic wrap and refrigerate until ready to use.

3. Heat the remaining 1/2 cup heavy cream in a microwave until hot. Add 2 ounces of the chopped chocolate to the heavy cream and let sit for 1 minute. Mix until the chocolate melts into the cream and the chocolate is glossy allow to cool.

4. To assemble, place 2 to 3 cake cubes in the bottom of a small glass, top with whipped cream, crushed Oreo cookies and some of the chopped chocolate, and lastly another dollop of whipped cream. Drizzle with the chocolate ganache, top with another Oreo cookie and serve immediately or refrigerate until ready to serve.