Yeah, yeah…I might (choose) not remember how old I am, but I do actually realize what day of the week it is. Wait…It’s Tuesday evening already!?!? Yikes. Time to get back on schedule and beat this tiny bit of lingering Monday blues. I mean, no complaints, but what a weekend! I think I might be holding on to it a bit too long: The weather! The friend-time! The family salsa competition! The Super Bowl? (Insert: bahhh!!!)

Whatever. The Super Bowl is just another excuse to entertain and make some tasty grub…I’m on board with that. It was a spectacular time actually. I suppose it helped that said event was highlighted by a kumquat jalapeño chutney on top of Korean BBQ sliders and accompanied by a Momofuku bo ssäm inspired spread. I suppose.

Yes dip is good, dip is…well, addictive actually. We all love dip…but this year we did things differently.

Much differently.

First off kumquats.

Can we break down the internet barrier for a moment? Per chance, let me be…”transparent”? I am scared of kumquats. Beyond scared, actually. This fear is more like a battle front of disinterest.

Have you tasted one? They are tart, they are seedy…OH! How they are they a pain to seed.

Granted, last year I had great success pickling some in ponzu and served with seared ahi tuna – a delicious success! We definitely celebrated the taming and befriending of this citrus lion. However, I’ve wanted to go beyond this and learn how to harness that intense flavor and not drown it. So I accepted a personal challenge this week when my neighbor (with a tree baring a back-breaking load of kumquats) came to unload some tart goodness. Might I mention that said neighbor was also having us over for Super Bowl – so I had to make these work.

I was going to win this kumquat game -  TOUCH DOWN STYLE! Here’s how:

Kumquat & Jalapeño Chutney

Ingredients

  • Fresh, unpeeled kumquats (Approx 15-20 pieces of fruit)
  • 2 jalapeños
  • Juice of 1 1/2 oranges
  • Agave syrup

Instructions

  1. Cut kumquats in half and de-seed, keep skins in tact, throw into food processor
  2. Dice and de-seed both jalapeños, add to food processor
  3. Blend until smooth, slightly chunky
  4. On a skillet warmed to high, place mixture, stir until bubbling
  5. Add the juice of 1 1/2 fresh oranges, stir
  6. Turn down heat to medium/low, add 1 1/2 TSP agave syrup and stir
  7. Stir often on medium/low for 15-20 minutes
  8. If consistency is too tough place lid on skillet and let steam

Preparation time: 10 minutes (The Seeds! Oh the Seeeeeeds!!! Don’t give up)

Cooking time: 20 minutes (Timing really depends on the consistency and how juicy your citrus is)

Number of servings: 8+

My rating 4 stars:  ★★★★

I must note that this chutney, alone, is still quite tart.

However, pared with complimentary flavors like a Korean BBQ marinated  beef slider on a Hawaiian sweet roll, we’re talking all kinds of divine. In fact, I’m already thinking of all the other savory/sweet lamb and pork combos I could add this to. Delightful!

Kumquat, you and I are now friends…and that’s not because there are 100 lbs. of you still staring at me through my kitchen window in the yard next door. No Ma’am.

Now onto Super Bowl spreads: I love dip. I love the 7+ layered kind that comes from that GIGANTE box store. The kind of dip that, you know, could potentially feed 30 people but you insist on taking the lead and consuming half yourself…oh yes, you know that dip.

It’s evil and it’s good.

This Super Bowl Sunday, The Mister and I made a collective decision to lighten things up – only because there would already be copious amounts of ridged chips, guac (it’s my understanding that 71 MILLION gallons were consumed this past Sunday, thank you NPR), and greasy hand-held beefy treats present at our gathering.

Back to light fare – someone in my house (not me) got up very early to start slow cooking a massive pork shoulder in preparation for the most amazing Super Bowl dish to ever grace sports history…Let me hear a Momofuku  bo ssäm! Woop! Woop!

That man (my husband) was determined…and I quote him in the wee hours saying “David Chang is the only person who could get me out of bed at 8am to put meat in the oven.”

I suppose this is why we are married. He’s an angel.

By the way, you should really invest in the Momofuku Cookbook. It wows party peeps and significant loved  ones a million times over. Every time…wow. Food is always worth the extra time…if you’ve got it.

Recipe of awesome (and of even big sporty dude success): can be found in here.

Finally. A thank you note of sorts:

Thank you California for being so awesome. As much as I love weather; the snow, the rain, the gloomy days…in fact I miss them being originally from a different state and all. California, this Sunday you were an amazing State…of climate! Thank you for hugging us with your sunshine, especially hugging us who really didn’t want to be watching football in the first place…

You’re rad.