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Superbowl Sunday in one week..whatcha' makin'?

I am completely uninspired for the upcoming weekend. I am trying to plan now so I can get things purchased and any pre-prep done and out of the way so I can enjoy my weekend too!

I have zero direction. I do not know if anyone is coming over (I'd rather it just be us). I have no theme.

What are my fellow hounds making for Sunday night?

Thanks in advance...GO PATRIOTS!!!!!

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  1. I have started making a list of delicious things, which I will pare down until it looks like a reasonable amount of food. So far on my list is:
    Spinach balls
    Chicken wings
    Smoked scallops
    Smoked trout
    Cold shrimp
    Tuna mousse
    Crab stuffed pepperoncini
    Raw vegetables
    Brandade de morue
    Devilled eggs
    Pineapple rice
    Hot corn dip
    Baba au rhum
    and of course chips, nuts, olives, pickles, etc.

    13 Replies
    1. re: Gin and It

      Wow, Gin and It, that sounds good! How many people are you cooking for?
      I'm not hosting a Super Bowl party, so I have no cooking plans for Sunday. But as I posted before, at work we're having a dip contest on Wednesday as part of the Super Bowl build-up. And I have a question for Chowhounds. I'm thinking of a salmon mousse recipe in the Gourmet cookbook. Do you think a mousse would count as a dip? If it's served with crudites and crackers?

      1. re: NYCkaren

        If your mousse doesn't set you can call it a dip!

        We're having 12, but I'm going to have to weed out that list. I know I'll make the pernil, though- already bought it.

        1. re: NYCkaren

          IMHO salmon mousse, served informally with a nice cracker or crisp to dig into it, could indeed be considered a "dip". Not so much, if it is made in such a way that it has to be sliced. (I don't know the recipe you're thinking about). Either way, yum and you're sure to beat the sour cream and [insert powdered ingredient and/or soup mix here] offerings :) Have fun.

        2. re: Gin and It

          Can you please share your recipe for hot corn dip. I have been looking for one of these.

          1. re: KellBell

            Hot Corn Dip with Crispy Tortilla Chips

            2 tablespoons unsalted butter
            3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)
            1/2 teaspoon salt
            1/8 teaspoon freshly ground black pepper
            1 cup finely chopped yellow onions
            1/2 cup finely chopped red bell peppers
            1/4 cup chopped green onions (green and white parts)
            1 jalapeno, seeded and minced
            2 teaspoons minced garlic
            1/2 to 1 cup mayonnaise
            4 ounces monterey jack or cheddar, shredded
            4 ounces sharp cheddar, shredded
            1/4 teaspoon cayenne
            Tortilla chips, for dipping

            Preheat the oven to 350 degrees F.
            Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips.

            1. re: Gin and It

              thanks, I was gonna ask for this one as well!

              1. re: Gin and It

                Would it be alright to substitute frozen corn for the fresh corn?


                1. re: Gin and It

                  That sounds similar to an Emeril recipe I've made, and it was fabulous! We grilled the corn when it was in season for it.

                  1. re: Gin and It

                    I just copied off your recipe and gave it to my daughter for this weekend's party. Costco had some fresh corn and she is going to roast it on her new grill pan. Thanks for the recipe.

                2. re: Gin and It

                  also, would you share the spinach ball recipie? I'm thinking I would like it but having a hard time picturing it! Thanks, will share my list later as well...i'm still waititng to see what others are bringing before I make the final decisions:)

                    1. re: Gin and It

                      thanks, sounds great, and i've been wondering what to do with those leftover bags of stuffing from christmas!!

                  1. re: Gin and It

                    Gin and It what is hot corn dip sounds interetsting,

                  2. I'm thinking short-rib chili with all the fixings.

                    1. My DH is making chili, which is not my fave, so I am making a delicious antipasto platter, hot crab dip, and shrimp scampi. Will probably also include a caesar salad of some kind so I can feel like I've gotten my greens in. Oh, and I'll make cornbread for a side for the chili. Friends will bring other stuff....
                      Since I'm from Jersey, I have to say GO GIANTS Whoo hoo!!

                      1. buffalo chicken dip and taco dip, at least. Not sure what else yet. It depends on where we're going and how many people are showing up.

                        1. I will make a run to Costco, and get their Guacamole and Deli Style Salsa!
                          Serve with a big bag of Corn Tortilla chips.
                          Gertie's Artichoke Tapanade, also Costco, served on Panini toasts at Costco

                          Then I am going to make a big batch of my chicken wings:

                          GARLIC/TERIYAKI CHICKEN WINGS

                          4 to 5 Pounds of wings
                          1 cup soy sauce
                          1 cup brown sugar, packed
                          ½ teaspoon of dry ginger
                          8 garlic cloves, minced
                          3 Tablespoons white vinegar (regular white)
                          Mix the marinade until the sugar is dissolved

                          Place the wings, that you’ve cut at the joints and discarded the tips, into a very large mixing bowl. Add to the marinade. I use my huge Tupperware mixing bowl and really push the wings down in there, after stirring to coat them all. Marinade for 24 hours, (or at least overnight) or up to 2 days, re-stirring 2 or 3 times. Set oven to 275 degrees. Using tongs, remove wing pieces from the marinade and place on a baking sheet, side by side, in rows, closely crowding them together so they all fit in one layer. DO NOT ADD THE MARINADE. Cook for two hours and halfway through the cooking time (after one hour), remove from oven and drain off almost all of the liquid that’s collected. I just hold the pan over the sink and tip the sheet pan carefully. DO NOT TURN THE WINGS. Then place them back in the oven to finish. The reason you do this is that you want the liquid to cook away so that it starts to caramelize the wings and this speeds up the process. They’re done when they look dark Mahogany- colored and totally Caramelized and almost no liquid/juices remain in the pan (just a sticky film) and they could take a little MORE than 2 hours, total cooking time. They’re delicious warm, room-temperature or cold. Enjoy!!

                          1. We always start with 7-layer dip. I buy salsa and freshly made corn chips made from a local restaurant to serve with it. This year we are going to add mini crab cakes with three dips: cocktail sauce, remoulade and a roasted garlic and dill aioli.
                            The main is going to be individual muffulettas.
                            Dessert is homemade vanilla ice cream with Snowcaps.
                            Drinks: beer, margaritas and Goose and cranberry.

                            1. My sweetheart made Short Ribs Braised in Chimay Ale and we made mac n cheese..both were incrediable!!!!! The ribs is a Zuni Cafe recipe. You can make both the day before. Add one big salad of some sort.

                              1 Reply
                              1. re: Lori SF

                                I made those ribs recently and was really amazed at how tender they were compared to other recipes I've tried that are similar...I guess it is the salting process?

                              2. Caesar salad sounds really good. Actually, I'm thinking that to translate it to Game Day, one could make Caesar wings, and have the wings and small Romaine leaves along with garlic toasts, on a platter with some homemade Caesar dressing for a dip. Hmm. Salad as finger food.

                                1. I'm not hosting the party, but am taking these to my friends' house for their SuperBowl party. I made a test-batch yesterday and in a word... divine!

                                  [as for the hazelnut syrup, I didn't buy a bottle, I scored some from the barista at Starbucks... just a little hint. Also, I used pecans instead of the hazelnuts that were called for in the recipe]

                                  Italian Creme Cupcakes

                                  3 cups all-purpose flour
                                  1 teaspoon baking powder
                                  1/2 teaspoon baking soda
                                  1/2 teaspoon table salt
                                  2 cups sugar
                                  3 sticks unsalted butter, softened
                                  6 eggs, separated (reserve whites)
                                  2 tablespoons hazelnut syrup
                                  1 1/2 teaspoons vanilla extract
                                  1 cup buttermilk
                                  2 cups sweetened shredded coconut, toasted
                                  1 cup hazelnuts, toasted, skinned, chopped

                                  Preheat oven to 325 degrees, line two 12-cup muffin pans with paper liners. Coat the entire top of the pan with nonstick spray.

                                  Whisk flour, baking powder, baking soda, and salt together in a bowl; set aside.

                                  Cream butter and sugar in a stand mixer at medium speed until white and fluffy, about 5 minutes. Add yolks, 1 at a time, beating well after each addition; mix in syrup and vanilla until incorporated. Mix half the dry ingredients into butter mixture, followed by the buttermilk, then remaining dry ingredients; blend just until incorporated.

                                  Beat whites to stiff peaks in a bowl with a mixer on high speed; fold into batter with coconut and hazelnuts. Fill liners to the top with batter and bake until toothpick inserted in center of cupcake comes out clean, 20-25 minutes. Cool cupcakes in the pan for 20 minutes, transfer to a rack, then when cool, frost with icing.

                                  Cream Cheese Icing

                                  2 pkgs. cream cheese, softened (8 oz. each)
                                  3 sticks of butter, softened
                                  3 tablespoons hazelnut syrup
                                  2 tablespoons heavy cream
                                  1 lb. powdered sugar, sifted

                                  Whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined. Add syrup and cream, then beat in powdered sugar until creamy.

                                  Candied Hazelnuts

                                  1/2 cup hazelnuts, skinned, chopped
                                  3 tablespoons sugar
                                  1 tablespoon unsalted butter

                                  Toast hazelnuts in a nonstick skillet over medium heat until golden. Add sugar and butter; stir until butter is melted and sugar adheres to the nuts. Transfer to a parchment lined sheet to cool.

                                  *Sprinkle frosted cupcakes with candied hazelnuts and 1 cup toasted coconut. Enjoy!

                                  1 Reply
                                  1. re: Tehama

                                    Those candied hazelnuts sound wonderful - no superbowl party for us - but I can imagine lots of uses for them.

                                  2. Buffalo Wings w/blue cheese dressing
                                    New England Clam Chowder
                                    Veggie Tray w/Ranch dressing
                                    Fruit Tray
                                    Guacamole & chips
                                    Deviled Eggs
                                    Hummus and Pita chips
                                    Chocolate Covered Caramelized Matzoh Crunch
                                    Caramel Popcorn
                                    Cinnamon-Scented Devil's Food Cupcakes

                                    1 Reply
                                    1. re: seconds

                                      matzoh crunch, huh? what inspired that one for the superbowl? passover's not for a few months...

                                    2. Here's what we are having. Pretty traditional, but yummy.
                                      7 layer dip - the usual
                                      layer 1 refried beans mixed with various chili powders
                                      2 guacamole
                                      3 sour cream, mayo, taco seasoning blended
                                      4 shredded cheddar
                                      5 chopped scallions
                                      6 sliced black olives
                                      7 fresh tomatoes cubed
                                      tortilla chips
                                      Buffalo Wings (baked til crisp in the oven (vs. fried), dipped into Franks hot sauce w/ melted butter) then I bake again to add more crispiness. W/ Garlic Blue cheese dip, (sour cream, mayo, crumbled blue, + crushed garlic) and celery.
                                      Roasted Vegetable Lasagna -
                                      Olive oil to coat cookie sheet and vegetables
                                      2 small Japanese eggplants, sliced thinly in circles
                                      4 small zucchini, sliced thin lengthwise
                                      1/2 pound portobello mushrooms, cleaned and sliced
                                      15 lasagna noodles, cooked following box directions
                                      32 ounces ricotta cheese
                                      1 egg, beaten
                                      1/4 cup fresh chopped parsley
                                      1 cup shredded Parmesan cheese, divided
                                      1/3 cup of heavy cream
                                      52 ounces jarred or homemade marinara sauce
                                      3 red peppers, roasted, chopped and charred skin scrapped away
                                      3 cups of mozzarella cheese, shredded
                                      5 cloves of chopped garlic
                                      Preheat oven to 450 degrees. Place foil on a large cookie sheet and apply a thin coat of olive oil to prevent sticking. Layer eggplant slices, zucchini strips and mushrooms onto the sheet. Sprinkle with olive oil, oregano and salt. Keep the vegetables in their own groups, do not mix. Cook for 25 minutes or until soft and golden brown.
                                      While the vegetables are roasting, prepare the noodles.
                                      Now make the cheese mixture. In a food processor, place ricotta cheese, 1 egg, parsley, 1/4 cup of Parmesan, chopped garlic cloves, and heavy cream, mix until smooth. Now prepare the lasagna. Preheat the oven to 375 degrees. Spray a 9-inch-by-13-inch-by-2-inch lasagna pan with cooking oil. Then pour 2 cups of sauce into lasagna pan and spread. Use 3 noodles to cover bottom of pan and dollop ricotta mixture over noodles.
                                      Place roasted peppers over the cheese and sprinkle with mozzarella. Take 3 more noodles, cover the layer, then dollop ricotta over it. Sprinkle mushrooms, Parmesan cheese, mozzarella cheese. Make the third layer: top with 3 more noodles, ricotta cheese, zucchini strips and mozzarella cheese. For the fifth layer, top with 3 more noodles, dollop ricotta cheese, fan eggplant circles over cheese and sprinkle with Parmesan and mozzarella cheese.
                                      For the final layer, top with 3 more noodles, pour remaining sauce over top, sprinkle remaining Parmesan and mozzarella cheese. Cover with foil and bake for 30 minutes. Remove foil and bake 10 more minutes. Remove from oven, uncover, let sit for 15 minutes before serving.
                                      GO GIANTS!

                                      1. Doing a Superbowl for football illiterates thing. Myself leading the charge of illiteracy (thought Giants were a baseball team...). Encouraging my fellow illiterates to come up with dishes that express their understanding or lack-there-of of this national sensation. A friend is bringing a bucket of KFC. A case of Budweiser has been donated. Thinking of making wasabi deviled eggs, caramel corn , guac and chips, smoked trout dip and crackers, olives, home-made mustard potato fries from recipe from last weeks NY Times. Casting around for other ideas.

                                        5 Replies
                                        1. re: bite bite

                                          Ina's Pan fried onion dip

                                          Spinach artichoke dip in bread bowl

                                          Hot Links- Sam's club

                                          Red Velvet cupcakes
                                          choc mousse


                                          jalapeno corn muffins-mini

                                          1. re: drewb123

                                            Just made the Pan fried onion dip. Thanks for putting it out there. Delicious!

                                          2. re: bite bite

                                            I am stealing the wasabi deviled egg idea but I must say that smoked trout dip sounds utterably hurlable.

                                            1. re: CDouglas

                                              Not sure what disturbs you about the smoked trout dip - I often make a smoked trout salad, and then puree the left overs for dip/spread of sorts to use as an appetizer the next day - delicious.

                                          3. ok, think i've finally narrowed it down, but I always think I need more food...

                                            Bonnie's buffalo chicken dip
                                            Chili queso dip
                                            spinach balls
                                            chiplotle dip
                                            sweedish meatballs
                                            goldfish/wasabi nut mix (in glass bowl as suggested on here)
                                            and brought by friends - stuffed mushrooms and clam chowder

                                            7 layer cookies
                                            homemade marshmallows
                                            oreo truffles
                                            m+m cookies

                                            1. Per tradition, I bring an appropriately-themed dessert. This year it's New York-Style Cheesecake.