Silvia Lehrer’s Cooking Column

It was 21 to 3, the New England Patriots over the Indianapolis Colts in the second quarter. The teams then traded scores in a thrilling and suspenseful second half. And in the final moments, there was an interception and wow – the Colts were going to the Super Bowl, football’s finest hour. The Colts will play the Chicago Bears in Miami on Sunday, Feb. 4.

Super Bowl Sunday seems to be as much about delicious munchies as it is about the anticipated game. And if you’re entertaining, it’s always best to plan ahead to serve dishes that can be easily handled while huddling around the TV. It seems that more guacamole is served on that day than at any other time of the year. I’ve never met anyone who doesn’t love the creamy, smooth, full flavor of avocados whipped into a delicious dip with tomato, lime and cilantro. Serve the dip with lots of crisp tortilla chips. Season a batch of chicken wings with your favorite spice rub, run them under the broiler until cooked and serve with a tomatillo salsa enlivened with jalapeno and lime. Nibble on poached caramelized pineapple cubes for a sweet finish. As sweet a finish as the game will play out for you.

GUACOMOLE MAYA

Yield: about 3 cups

1. Cut the avocados in half, lengthwise. Grasp with both hands and gently twist to separate the halves. To easily remove the pit, stab it with the knife and give the pit a twist. Pit will come out easily. Using a large oval spoon, scrape against the skin to loosen the flesh; scoop out each avocado half.

2. Cut avocado halves into small dice and put into a mixing bowl. Add remaining

ingredients and toss gently to mix. Taste to adjust seasoning if necessary. Transfer the mixture to a suitable container and refrigerate for several hours or overnight. When ready to serve, place in a serving bowl surrounded with crispy tortilla chips.

Recipe adapted from restaurant Maya in New York City

TOMATILLO SALSA VERDE

Tomatillos are also known as Mexican husk tomatoes because of their parchment like skin. Prepare the salsa 3-4 days ahead for flavors to develop.

Yield: 1 1/2 – 2 cups salsa

1. Peel away the web-like enclosure from the tomatillos and discard. Place the tomatillos in a saucepan with water to cover. Put in the peeled garlic cloves and the jalapeno. Bring to a boil, adjust heat and cook at brisk simmer about 6 minutes or until tomatillos are soft. Drain the mixture and puree in a food processor or blender. Transfer to a mixing bowl.

2. Add remaining ingredients to the tomatillo sauce. Stir to mix and taste to adjust seasoning. Serve as a dip with cooked chicken wings and crisp tortillas.

Note: Tomatillos are available all year long and can be stored in the refrigerator for a couple of weeks without any noticeable deterioration.

CUBED PINEAPPLE IN SUGAR SYRUP

Poaching pineapple cubes in sugar syrup is an ideal way to keep the fruit fresh and tasty and ready for dessert anytime.

Yield: about 1 quart

1. To cut the flesh of the pineapple into cubes slice the rind off the pineapple from top to bottom and discard. Slice the fruit alongside the core on the two long sides, discarding the core. Cut the flesh into 1 to 1 1/2 inch cubes.

2. Combine water and sugar in a heavy stainless or enamel saucepan. Stir to dissolve the sugar as the water comes to the boil. Cook sugar mixture briskly for 15-20 minutes until the syrup is reduced by almost two-thirds. Put in the prepared pineapple cubes. Return to a boil and simmer briskly for 3-4 minutes longer. Remove from heat and let cool. The caramelized fruit can be prepared several days ahead. Refrigerate in a suitable container. When ready to serve transfer to an attractive bowl and serve chilled with lots of toothpicks.