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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/200...

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!!

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  1. 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

    4 Replies
    1. re: Dinsdale45

      Blimey. Sounds good! As to TC's post, spring rolls might be good?

      1. re: Dinsdale45

        I've made that Pibil, and it's pretty damn tasty. I like to serve it with some pickled red onions.

        1. re: Dinsdale45


          you cant do a culinary hit and run...

          you have to post the recipes for the tikka masala meatball and bulgogi beef tips. you have qite the ethnic range going on there...i am sooo jealous.

          1. re: asiansensation007

            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.

        2. 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!)


          3 Replies
          1. re: Phoo_d

            I recently came across a '70's style dip - buffalo chicken wing flavored dip - that I am adding to our party. Cream cheese, sour cream, chunks of chicken, hot sauce, chunks of blue cheese and cheddar on top - broiled! Never tried it, but sounds like a guilty pleasure!

            1. re: bluedog67

              Thats a great dip, been eating that one for a few years now.

              1. re: bluedog67

                I make a variation on this that is simply wonderful. Speaking of guilty pleasures - I make a double batch at a time and have it for a non-nutritious lunch with Triscuits. Oh my it's good!

            2. 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.

              2 Replies
              1. re: kchurchill5

                "fresg oubeaooke" I think I translated this on my keyboard as "fresh pineapple" by moving my right hand over one key ;)

                1. re: tracylee

                  Hahahahaha, Ok, I wasn't wearing my glasses. Yes fresh pineapple!!

              2. 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.

                1. 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
                  Stuffed jalapenos
                  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!!

                  1 Reply
                  1. re: twisterp

                    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.

                      1. re: hannaone


                        I made those wings last year and they were absolutely awesome. I made way too many, we ate them all and we sad to see them go. We never did get to the chili my cousin made.


                      2. Ours was born over drinks and Chinese New Year-inspired gluttony:
                        Southwestern Dip
                        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
                        Lumpiang shanghai

                        But I now feel the need to re-work my menu around this: http://www.nytimes.com/2009/01/28/din...

                        7 Replies
                        1. re: JungMann

                          I am stealing the chicken Tikka wings idea. I can't believe I never thought of that one before. Tremendous.

                          The snickerdoodles remind me of the snickerdoodle ice cream that I make for Thanksgiving and I may add that to SB Sunday too.


                          1. re: CDouglas

                            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.

                            1. re: JungMann

                              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

                              Cinnamon sugar

                              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.

                          2. re: JungMann

                            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.

                            1. re: Jeanne

                              Oh dear god!!!

                              Now I have to make this!!!


                              1. re: Davwud

                                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!

                                1. re: Catskillgirl

                                  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.


                          3. 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.

                            1. I'm not hosting this year. Woohoo! All I have to make is a couple batches of Nanaimo Bars and I am done.


                              1. My cousin is bringing Buffalo Chicken Wings and I'm making Sliders (w/ cheese, pickles, onions and mustard) and Rotel.

                                Thinking about a fruit plate too. A bit of a palate cleaser.


                                2 Replies
                                1. re: Davwud

                                  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!

                                  1. re: Thefoodczar

                                    It all sounds good but for me, I don't get this kinda stuff very often and it just goes well with it.


                                2. So far this is what my menu for Super Bowl looks like:

                                  Enchiladas Suizas
                                  Baby Back Ribs
                                  Spicy Chicken Wings
                                  Smoky Rotini Salad

                                  We're going Mexican... with recipes from the Rick Bayless cookbook,
                                  "Mexico One Plate at a Time."

                                  1. My contribution will include:

                                    Rich O's Beer Cheese
                                    Reuben "Spanakopita"
                                    Alton Brown's White Trash with bacon bits
                                    Chocolate Stout Cupcakes

                                    1. 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!