It's nearly time for the Superbowl and I was wondering if people would have any good ideas for tasty bites or simply good eats that I can bring along and possibly reheat at the host's place. I'm also looking for something that's a little non-traditional as well.
Curtis
Jan 29, 2006 04:33PM
Story
What You Should Know About German Beer
Recipe
The Eva
Story
Hold Your Wineglass the Right Way
Story
The Basics: How to Make Roasted Sweet Potatoes
Story
How Do You Say "Pho"?
Story
10 Vegetarian Thanksgiving Dishes
View »
Video
One Idea I've had is pulled pork or carnitas with tortillas, which I can make earlier in the day that people can just scoop and eat.
Permalink | Reply
I second the pulled pork, which you can do (and is best to do) even a day or more in advance. You can also bring along the small dinner rolls for more of an appetizer like portion rather than regular buns.
Permalink | Reply
I just made these this afternoon to bring to a party next weekend.
Mix together grated cheese (flavor of your choice), a couple of eggs, parsley, s+p and plain cottage cheese.
Use filo dough cut in 1/2 length wise, butter sheets and form into triangles using above to fill. They freeze well. Just brush with a little melted butter and cook in 400' for about 6-8 min till golden brown!
Permalink | Reply
Baked clams should do the trick. Prep them at home on the day of the game and bake them (20 minutes or so) at the host's house. There will be no leftovers.
Link: http://www.foodnetwork.com/food/recip...
Permalink | Reply
I'm doing a completely make ahead menu that I can leave in crockpots and then people can serve themselves when they want. I'm making barbacoa and serving it with handmade corn and flour tortillas and salsa, borracho beans cooked with chicharrones, potato salad, huerito chiles stuffed with pork, jicama and cucumber spears with lime and chile, guacamole with tortilla chips and bannana cake for desert. Lots of cold beer, sodas and bloody mary's will complete the menu.
Permalink | Reply
All sounds wonderful!!
BF and I are making...
Alton's "BBQ" Ribs (actually finished on a BBQ)
Bonnies Buffalo Dip (Been wanting to try for ages )
Rick Bayless' Guacamole (BF's favorite recipe that I want my parents to try)
Assorted Chips and Veggies (For dipping!)
Aligator Pie for dessert (See my National Pie day post for recipe!)
I'm also making him tater tot casserole in the morning... That's a great way to get your day of cooking started LOL! :)
--Dommy!
Permalink | Reply
Dommy!,
I made Bonnie's Buffalo dip for a playoff game and was underwhelmed, despite my desire to love it.
However, I will try it again.
I think I was hypersensitive to over cooking it and I think I UNDER cooked it. I also thought I needed more chicken and less ranch/cream cheese.
The underlying flavor was good, it really did taste like Buffalo wings, mainly due to the bottle of Franks.
Permalink | Reply
I made Bonnies B.D. for my family- and it ROCKED. I cooked the final product on a steel serving tray and therefore it was maybe 1/3 deep- any deeper and it would have been gross. I let the ranch/cream cheese bubble and just start to turn brown and then called everyone to the kitchen...served it with hard crackers and thinly sliced hard baguette. Everybody asked for a recipe.
Permalink | Reply
Clarification please, you cooked it not in a casserole dish but on a serving tray? Was it "sideless" or was it like a cookie sheet? I like the idea of it being thinner as I agree w/pupster that all the cream cheese/ranch was too much. As I stated in my previous post, I really wanted to like this dish, and your idea may work for me. Also, after reading your discription of browning the top I am convinced I under cooked mine.
Permalink | Reply
I didn't want to use a glass dish- or anything deep- my SiL gave me a cookie pan sized sheet that has a slight rim to it, I lightly greased it and spread soaked chicken around and made sure I left gaps for the ranch/cream cheese to fill in., I think that really helped keep it from spreading. The thinness was key- I was sure not many health mined family members would eat it- but they lapped it up. I made sure to thinly slice the celery for the top- hair thin. The pan was a actual serving tray- and it cleaned up nicely- I wiped any excess pam off before baking, btw.
Permalink | Reply
thanks, I will try your technique.
Permalink | Reply
I'm in the "it's gross" camp for Bonnie's Buffalo Dip. Too much ranch dressing and cream cheese. I made it last year and it was really disgusting.
Permalink | Reply
Ditto - even the guys didn't like it!
Permalink | Reply
I'm trying to think of something that is not messy. After all, people may get excited and toss food into your lap or in the air if an exciting play occurs.
Bulgogi, thin strips of barbecued beef on long wooden skewers, comes to mind. This can be prepared at home and partially broiled with the BBQ sauce thinly brushed on them. Reheating will make the BBQ sauce stick to the meat. Sirloin steak sliced across the grain would do the trick.
If you really want to make it easy on yourself, order BBQed ribs from a Chinese take-out, or get BBQed chicken tenders on skewers from a Chinese restaurant that offers a buffet with them as one of the choices.
How about deviled eggs? I know that they can be messy in the hands of ardent football fans. Just think, eggs are sometimes as cheap as 6 cents a piece. You can get 24 deviled eggs out of a dozen. Some mayo and Tabasco Sauce mixed with the yolks and you're good to go.
Permalink | Reply
I was thinking of doing Bonnie's Bufffalo Dip but making wraps and then cutting them into bite sized pieces, to make it neater to eat.
Permalink | Reply
I posted a recipe under a request for "different" chicken wings. Here it is again. Enjoy!! I make these every year for Super Bowl....yum! Note, I let the wings soak in the garlic mixture for at least a few hours, or overnight. Makes them even better! (And this will make your house smell heavenly!!)
GARLICKY CHICKEN WINGS
2 lbs. chicken wings (about 8-10)
3 bulbs fresh garlic, separated into cloves and peeled
1 cup plus 1 TAB olive oil
1 tsp salt
1/4 tsp hot pepper sauce
1 cup grated Parmesan cheese
1 cup seasoned bread crumbs
1 tsp pepper
Preheat oven to 375. Split the wings at each joint and discard tips; rinse, then pat dry. Place the garlic, 1 cup olive oil, salt, and hot pepper sauce in a blender or food processor and puree. Pour into a bowl. In a separate bowl, mix together the Parmesan cheese, bread crumbs, and pepper. Grease a shallow nonstick baking pan with the remaining 1 TAB olive oil. Dip the wings, one at a time, in the garlic puree, then roll them in the bread crumb mixture, coating them thoroughly. Place in baking pan in a single layer. Bake for 50 to 60 minutes until brown and crisp.
First-prize winner in the Annual Gilroy Garlic Festival Recipe Contest.
Permalink | Reply