What is on your Superbowl Menu?
I'm looking for some ideas for my Superbowl menu for Sunday, so what is everyone making/serving on this pivotal date on your culinary calendar?
Here is what I have so far:
I'm going to make these great greek meatballs which I've made before and are fantastic...http://lifeinrecipes.blogspot.com/2008/07/cookbook-gestation.html
These Mango Buffalo Chicken Wings, which I've never made...http://ellesnewenglandkitchen.blogspo...
(still debating what kind of wings to make
As usual, I'm struggling with having some healthy options and vegetables so any suggestions would be greatly appreciated!!
So our final menu ended up being...
Greek Keftedes (meatballs)
Mango Buffalo Chicken Wings
Cajun Habenero Chicken Wings
Venison Sliders on Brioche with Salsa Verde and Jalepeno Cheese
Stuffed Mushroom Caps with a Parmesan/cream cheese blend
Mini Double Chocolate cupcakes.
and...Basic veggie Tray with homemade ranch dip (gotta have some Veggies for insurance purposes).
Just putting it all together, thanks to everyone who contributed their great menus!!...Go Steelers!
In the last couple of years, we've taken pains to move beyond the chips and dip, wings and pizza which is our normal Super Bowl repast. Last year, it was sushi. This year, we're going Greek: Lamb souvlaki and gyros, broiled sausage, pastiso, and Greek potatoes. Hummus to start, baklava to finish. Washed down with wine and lots of it. OPA!
Well our menu might not sound very chowish however we try to feature foods that you might eat in the team cities....so our menu consists of Pierogis Pittsburgh style with lots of onions sauteed in butter, Primanti-style sandwiches(ham, cheese, vinegar based cole slaw, tomatoes, mayo and fries on Italian bread), and although I really couldn't find anything really for Arizona....I'll do shrimp fajitas however I think I'm going to serve in lettuce leaves.....and probably some dips and veggies.
Ours was born over drinks and Chinese New Year-inspired gluttony:
Guacamole with cumin dusted chips
Hickory-smoked pulled pork with Kansas City Sriracha sauce
Cincinnati chili 5 ways
Chicago-style sausage pizza
Sausage and pepper sandwich
Lamb footballs (kibbeh)
Chicken tikka masala wings
But I now feel the need to re-work my menu around this: http://www.nytimes.com/2009/01/28/din...
The wings are actually going to be more traditional than CTM. I'm frenching the middle sections, possibly the drumsticks as well, before marinating in the tikka paste and yogurt. Next morning they'll be baked and then prepared with a makhani murghi sauce so that diners can have spicy wings and a creamy sauce a la Buffalo.
You'll have to tell me more about the snickerdoodle ice cream! I'm not entirely sold yet on the idea of capping a Cardinals win with cookies.
I made this for Thanksgiving about 5 years ago and now it is a must-have for my kids. I can't remember where I got the recipe but I am sure I have personalized it along the way somewhere.
Snickerdoodle Ice Cream
1 cup sugar
2 cups whole milk
6 egg yolks
1 tsp vanilla
4 cups heavy cream
1 tbsp cinnamon
Combine sugar, milk and egg yolks and cook in a double boiler over simmering water until thickened stirring frequently - 10 minutes or so. Remove from heat and add vanilla, cream and cinnamon. Refrigerate until cool and then freeze in an ice cream machine. Put in freezer until firm.
Serve sprinkled with cinnamon sugar and garnish with a whole snickerdoodle. My kids have also made snickerdoodle ice cream sandwiches using the fresh ice cream in its softer state in between two snickerdoodle cookies.
I have been thinking about trying a snickerdoodle cooke dough ice cream to change things up.
I sent this bacon explosion recipe posted above by JungMann (http://www.nytimes.com/2009/01/28/din...) to the guy who does all the grilling of ribs, turkey, sausage etc. for a party I attended and he ended up making this also - but with turkey bacon, turkey sausage and in the middle bacon and cheese. By the time I got to the party (only about 1/2 hour after it started) there was only a slice and a half left - so I got to try it. It was good! I was very surprised at how good it was and that the guy had actually made it - he and the hostess got a kick out of it.
Oh dear. I was hoping *not* to hear a positive review of this dish. I know I'm going to have to make it as well. Sigh. A girl's gotta do what a girl's gotta do... I like the addition of cheese to this as well, but I think I'd skip either the rub or the sauce. Just too many flavors going on!
I don't think I'd skip the rub but maybe cut back a bit. The rub is usually very complimentary to something like bacon. I'd make sure it's not a salty rub either.
BBQ sauce may provide some blance as it's gonna be salty, smoky and porky but may miss the sweet provided by the sauce.
I'll make it exactly the first time (sausage flavour/type not withstanding) and then start to tinker.
Pretty basic stuff but we usually have around 40-50 adults and almost as many kids so I try to keep it simple...
Huge batch of chili
tamales, lots of tamales
Fresh salsa, pico & guac
Grilled bacon wrapped venison & dove
Loads of fresh veggies & fruits w/ dips
2 of my most requested party recipes...
Refried Bean Dip--2 lge cans refried beans & 2lbs cubed pepper jack cheese heated in a crock pot...really i am just embarassed to tell anyone it so easy
Homemade Pimento Cheese Mold w/ grated onion, jalapeno, drained rotel, smoked gouda & toasted pecans addded to a traditional recipe..I know sounds weird but really good
I'm not much on sweets so that's what I assign to anyone that asks:)
Geez, guess I better get busy!!
Hey, I do velveeta with some added pepperjack and rotel. It is requested. I add some onion and bacon. I can't do a football party without it. I know ... me a cook and they want velveeta. They also want my bruscetta. Homemade olive tapenade, arugula, sundried tomatoes and fresh mozz, so I feel better. LOL. And my fresh smoked salmon, so I guess I don't mind making the velveeta. Any sports party has to have those three things.
My menu ... not what I would have but I have to plase those I am inviting.
Seafood tacos (which I love) a spicy aioli, lettuce, spicy salsa, tomatoes, mango, avacado, onions, lettuce etc.
Dip. Traditional Cheese dip with some spicy and veggies all cooked slow. 4 cheeses, blue, cheddar, white and gruyere, jalapenos, onions, peppers and served with fresh chips. Just some good ones from the store.
Shrimp ... always just cooked by the store with a spicy rub before steaming. Take advantage of some help.
Sliders, Turkey, all the best seasoning, pepperjack cheese, grilled onions, thin tomato and lettuce with all the fixings.
Black bean chili, small cups served in small hollowed out rolls, Like little bites. Veggies and 3 dips as always. I have my veggie people. Good ol ranch dips and chips. Come on... no superbowl party without that. My friend Mike brings wings ... always. honey BBQ. good too. HELLOOOOO BEEEER. My jalapeno poppers but this year a new one. Just posted on chow. Stuffed poblanos. REALLY good!! My spicy olives. soaked in vodka for 2 days with chili powder Really. Thats it.
Oh yeah, the lettuce wraps wit a BBQ shrimp for those on a diet. Diet and superbowl just don't mix do they?
Ok ... my somewhat menu. A few other items.
I make wings with orange marmalade and fresh pineapple. Same affect good wings. Use a fruited spicy blue cheese. I make lettuce wraps with a spicy herbed shrimp salad. Make my turkey chili stuffed in mini rolls. I also love skewers. Beef, chicken etc with 2 or three sauces. Easy and quick. Roasted red pepper dip with lots of begetables, pita, etc. and I love olive tapenade and goat cheese baguettes. In fact I make baguettes and have a bar of possible toppings that don't need baking. It is alot of fun. So is the lettuce wraps with 2-3 fillings from BBQ pork, spicy shrimp or even crab or all veggie. It is a lot of fun. A fondu is fun too, cheese is great with a wine or beer. Lots of bread or vegetables. Even meatballs and pieces of beef or chicken. Lots of fun.
Ours is still taking shape - depending on how many people end up at the house. So far I'm planning:
Stir Fried Edamame with Garlic and Chile (recipe will be on my site this Friday)
Chipolte Buffalo Chili
Spicy Cheesy Potato Skins
Pot Stickers with dipping sauce
Pico de Gallo with Chips
Beer (of course!)
My buddies and I started out trying to focus on the 4 major food groups, meat, garlic, cheese, and chiles. We would challenge each other with the level of heat etc, but over time, it evolved into a showcase for creativity and excess. We go all out these days, and tons of leftovers are now expected after each SB bash. My tastes run heavily toward big flavor and ethnic, and since I rarely have the chance to cook for anyone but my wife and 2 girls, I like to really get into it.
Here's what I'm planning:
Smoky Tuna dip
Clam Fritters w/ dipping sauces
Jerk Beef/Mango Puff Pies
Baked Duck Spring Rolls
Garlic Shrimp & Gouda Quesadillas
SE Asian Ceviche (lemongrass, galangal, kaffir lime etc.)
Chicken Tikka Masala Meatballs
Shredded Sichuan Ma La Chicken
Bruschettas with olive tampanade, prosciutto, and mozzarella
Puerco Pibil w/tortillas etc. (saw a cool YouTube video from director Robert Rodriguez)
Red Beans & Rice
Bulgogi Beef tips
I'm going to just wing it with these dishes. It also gives me a chance to use up some of the many ethnic sauces I've accumulated (my basement looks like a world market). I have some Patak's Tikka Masala paste that I'll mix up with ground chicken, eggs, and breadcrumbs for the meatballs, then I have this great, spicy packaged TM mix (the brand is something like "Sara") that I'll combine with yogurt to make a gravy. I have a good Korean bulgogi cooking sauce that I'll doctor up with fresh garlic, ginger, hot pepper paste, and sesame oil/seeds. I'll marinate the tips overnight then slow cook them in a crockpot for a few hours. I'm debating whether or not I should finish them with a blast under the broiler. I have no idea how they'll turn out, but I like to experiment.