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What were your Superbowl "Hits"

Mine were Popcorn Shrimp, Pork and Chive Dumplings and a"kickass" and spicy Cajun Jambalaya. Care to share yours?

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  1. Trader Joe's pizza dough with homemade sauce, shaved fennel, Batali sausage, chopped rosemary, cheeses. One guest figured out that the tapenade was then good on the crisp edges that didn't have toppings :) I cut it into about 1-1/2" squares so very easy to pick up.

    1. Everyone loved my lentil/walnut dip, mini turkey burgers, and chili. My friend made fresh salsa and that was a hit also. I did make wayyy too much food.. so the leftovers will be eaten all this week.

      2 Replies
      1. re: cheesecake17

        Would you share your lentil-walnut dip recipe? I love lentils. I may name my next born Dhal.

        1. re: yamalam

          I kind of made it up because I needed something else on the table that was cheap and easy to prepare. I cooked the lentils a little bit longer than I normally would, because they were going to be mashed up.

          1 lb bag brown lentils, cooked
          2 handfuls walnuts, toasted
          2 large sweet onions
          splash white wine (i used some that was already in the fridge)
          salt, pepper, red pepper flakes

          Carmelize onions on a very low fire until browned. I did this while the lentils were cooking.
          In a food processor, pulse lentils, walnuts, and wine.
          Add in half the onions, spices and pulse until smooth. Taste and add more wine and spices if necessary.
          Scoop into a serving bowl and top with remaining onions

          I made mine Friday and served it Sunday, so I put the onions in a separate little dish and topped it right before serving. It did firm up a lot in the fridge.

      2. The most requested always is the Bonnies Buffalo Dip- and it ws a winner again this year. We enjoyed perfect pork ribs and 2 huge pans of lasagna came out at 1/2 time- though it didn't get eatten up like the host thought it would. The hotel pan sized molten lava cake and vanilla ice cream hit the spot for most!!

        1 Reply
        1. re: JalamaMama

          I made the Bonnie's dip too and it went over pretty well as usual.

          Everyone devoured the carnitas nachos I made along with the home made salsa.

          The Shrimp from the Devil Priest went over ok, but to some it was too spicy. I liked them and will finish off this week over pasta.

        2. Slow Cooker Chili Con Carne from the Soups and Stews special edition of Cooks Illustrated, it is SO good!
          ...I wonder how it compares to the other Cooks Illustrated Chili Con Carne.

          1. It was just family around here, but we went through a TON of "classic" bacon-wrapped jalapenos (sausage, cream cheese, cheddar cheese and fresh jalapenos with bacon, what's not to love?).

            I used the rest of the bacon to make an impromptu jalapeno stuffed, bacon-wrapped dates app. I loved the spicy/crunchy/sweet/bacon-y mix, but my kids just don't care for bacon-wrapped dates, period. The end.

            1. Yum! Sounds like some good eating......

              Something that went over surprisingly well were dried dates, figs and apricots, stuffed/smeared with a mixture of neufchatel and gorgonzola and a toasted walnut half nestled in each one. It was like a cheese plate assembled in a finger-food format and people liked having something sweet (albeit savory as well) on the table.

              1. My two contributions this year were aimed toward the children in attendance (age range 3 - 8) so nothing fancy here, but both were consumed quickly by the kids and adults. Pigs in blankets made w/ Hebrew National reduced fat (not low fat) hotdogs and Pillsbury crescent roll dough; and chocolate chip cookies, baked fresh at half time. I have to say that my chocolate chip cookies have always been good, but they've reached another level after I implemented some hints from last year's NY Times article on the ultimate chocolate chip cookie: 1) add more chocolate; 2) make the dough in advance and let it sit for 24 - 36 hours before baking; and 3) make the cookies bigger so you get the textural contrast of crunchy edge and soft middle.

                1. I was in charge of dessert... I made Ina Garten's brownie pudding from her new cookbook, and served it with freshly made vanilla ice cream.... everyone went crazy for it!!

                  2 Replies
                  1. re: i_eat_a_lot_of_ice_cream

                    i_eat_a_lot_of_ice_cream, when you made Ina's brownie pudding from her newest cookook, did you add any additional chocolate other than the cocoa powder. My list of ingredients only lists the cocoa, but the insert picture and text talks about other chocolate. I think my recipe is missing something. Can you help?

                    1. re: kteacher

                      I noticed that too, but after carefully reading through the recipe I decided that it was just a slightly off-topic, misleading blurb. It requires no solid chocolate as the picture might suggest, just the unsweetened cocoa. It's amazing! I can't wait to make it again.

                  2. GHG's Spicy Black Bean Dip! It really is THAT good:) And so much healthier than the typical SB fare

                    6 Replies
                    1. re: yamalam

                      yay :) it was also a hit with my crew.

                      other successes:
                      - white bean, balsamic & sun-dried tomato dip
                      - the Moroccan roasted carrot dip i've been raving about on this board for months
                      - chili-lime corn chips
                      - Italian herb & garlic brown rice chips
                      - peanut-butter chocolate chip mini-muffins
                      - chili-chai spiced mixed nuts

                      1. re: goodhealthgourmet

                        I found the Moroccan roasted carrot dip http://chowhound.chow.com/topics/5355... but can you give me the lowdown on the white bean dip and the chili-lime corn chips (assuming you made these)? Whenever we have our housewarming party, we're planning on a dip party to celebrate a.) the new house and b.) no carpet!!

                        1. re: Katie Nell

                          i posted the recipe for the corn chips along with my black bean dip recipe in one of last year's Super Bowl threads, so i'll just copy & re-post here...

                          GHG'S SPICED CHILI-LIME CORN CHIPS
                          3 T lime juice
                          1 T canola oil
                          1 tsp. cumin
                          1 tsp. chili powder
                          1 tsp. smoked paprika
                          1 tsp. sea salt
                          1 pkg. corn tortillas

                          Pour lime juice & oil in a mister/sprayer (I use a "Misto") and shake to combine.
                          Combine cumin, paprika, sea salt & chili powder (increase this or add a pinch of cayenne if you want more heat) in a bowl.
                          Stack tortillas, cut into triangles & spread out on a sheet pan.
                          Mist triangles lightly with lime juice/oil mixture, and sprinkle generously with spice mixture.
                          Bake at 400 degrees for 3-4 min.
                          Remove pan from oven, turn chips over, season other side, and return to oven for another 3-4 min.
                          Cool on a rack for 10-15 min.

                          they're better - and healthier - than store-bought chips, and the flavor works so well with black bean dip.

                          something tells me i'm going to regret having posted so many of my recipes here on CH when the time comes to put out my cookbook...


                          2 whole heads of garlic
                          3 ounces sun-dried tomatoes, packed without oil
                          1 teaspoon chopped fresh basil or rosemary
                          ½ teaspoon kosher salt
                          Several grinds of black pepper
                          2 cans white beans, rinsed & drained
                          2 Tablespoons good Balsamic vinegar

                          Preheat the oven to 400°F. Remove the papery outer layers of the garlic skin, but don’t peel or separate the cloves. Using a knife, cut ¼ to ½ inch off the top of each head of garlic, exposing the individual cloves. Place the bulbs on a sheet of foil, drizzle with olive oil, and wrap tightly. Bake for 30-35 minutes, or until the cloves feel very soft when pressed. Unwrap and set aside to cool for a few minutes. Once cool enough to handle, hold each head of garlic over a bowl or piece of wax paper, and squeeze to extract roasted cloves.

                          Cover tomatoes with boiling water and let stand 10 minutes. Drain tomatoes in a colander over a bowl, reserving ½ cup liquid.

                          Place roasted garlic pulp, re-hydrated tomatoes, reserved tomato liquid, and remaining ingredients in a food processor; process until smooth.

                          1. re: goodhealthgourmet

                            Thanks ghg- they both sound great! Hopefully, we will be having a new house party (and a new job party- crossing fingers and toes) soon! Don't worry about the cookbook though- I'll buy it no matter what!

                            1. re: Katie Nell

                              i have my fingers & toes crossed for your new house & job. let me know how the recipes work out for you if you end up making them - i always like to get reviews from my fellow Hounds. i trust you guys!

                              1. re: goodhealthgourmet

                                ghg... We had our open house party this weekend and I made your chili lime corn chips, and they were a huge hit! We absolutely loved them, and honestly, didn't even miss the fried tortilla chips! I liked them because they were tasty on their own, even if I didn't have a gazillion dips like I did! I bought all the stuff for your white bean dip, but my husband drew the line at 6 dips, so I didn't end up making it. I will soon though! It's a little tedious to do lots and lots of chips, but other than that, I think I will do this from now on instead of buying tortilla chips. Thanks so much, and please let us know when your cookbook comes out! (Oh, and you can uncross your toes and fingers... my husband did get a new job, so we celebrated that too! We made our first house payment on Feb. 1st and he got laid off on Feb. 2nd- can you believe that?! Luckily, it only took him a week to find a job- *I* can't believe that!) Anyway, thanks again for a staple recipe!

                    2. Buffalo Wings - Homemade
                      Texas Chili (no beans - shredded braised short ribs, 6 kinds of chile, spices)
                      Fresh Clam Pizza -- New Haven Style (no cheese, lots of garlic)
                      Brownies with a chocolate/coffee/malt ganache filling

                      1 Reply
                      1. re: sbp

                        Beans in chili are just wrong. We had my wife's carnitas, plus guacamole(Mexican avacados are awesome now,) and some thick tostadas from a local Mexican grocery.

                      2. Ghiradelli triple chocolate brownies with Ina's peanut butter frosting (although I used milk instead of the cream in the frosting) and these caribbean chicken wings by Sunny Anderson.


                        ALL 10 pounds of wings were eaten.

                        1. Looking for a recipe for the Pittsburg chipped ham, was not giving me much information. So I made a wonder ham (on bone) baked it till hot, then made a bbq sauce to put the sliced ham into. Served it on soft small French, sou dough and Hawiian rols. I also made coleslaw; with cabbage, scallions, golden raisins with a homemade dressing with apple vinegar, mayo, sugar, pinneapple juice and milk. Yum.
                          Other items were just the usual football appetizer stuff, but I would really do the ham again it was just perfect.

                          1. My winner this time was the chili made according to the recipe from the former Chasen's Restaurant in L.A. I thought I had prepared way too much because there was loads of other food. But everyone raved about that chili and at the end of the day it was all gone.

                            1. Shockingly: Nana Puddin
                              It was all very last second. I used Lady Fingers of all things instead of nilla wafers! Linebacker sized men crowded around the pan, drooling. Blacccch I really hate that stuff but it was GONE so fast.

                              1. We stayed home, so I made baked brie, stuffed mushrooms, and spinach salad with honeybell tangelos. Pretty good!

                                1. Shrimp po-boys

                                  The brownie recipe I got from the LA Times the other day. Take a brownie store-mix, add two eggs, 1/4 cup water and 1/3 cup vegetable oil. mix it up and spoon 1/2 the batter into a 9/13 pan (pre-line the pan with foil). spread evenly. Then place two or three large (about 4x12) candy bars--hershey, nestle, whatever you like--atop the batter. Now spread the remaining batter over the candy bar layer, covering completely. Bake as directed. They went very fast.

                                  1 Reply
                                  1. re: broncosaurus

                                    Paula Deen made this with Symphony bars. It looked soooo good.

                                  2. Orzo Salad with Grape Tomatoes, Red Bell Pepper, Capers, Kalamata Olives, Green Onion, Feta, Garlic, Herbs, Lemon and Vinegar

                                    1. Just my friend and I, and I cooked the Cincinatti Chili recipe from Cooks Illustrated and servied it with pasta and grated cheddar and finely minced white onion over buttered spaghetti. I also made the CI recipe for Cornbread. Both were delish!

                                      2 Replies
                                      1. re: MsDiPesto

                                        Everyone loved the bread ring that I made. You take 4 large cans of hungry jack buttermilk biscuits, put them in a lightly greased fluted Bundt pan. Bake at 350-375 for about 25-30 minutes. When the top is light golden, pour melted butter or margarine (about 1/4-1/3 stick) over the top and sprinkly parmesan cheese. Allow to bake another 5-10 minutes. Let cool. Turn the bread ring upside down. Pieces pull apart easily when cool. Goes well with cold cuts, chilli, or as a substitute for dinner rolls.

                                        1. re: MsDiPesto

                                          I am so happy to read this was good! I was torn between the Chili Con Carne (which is what I made) and the Cincinatti Chili.

                                        2. Suzanne Goin's brisket with lentils, salsa verde and horseradish cream. Cooked all day, man was it good. Even my kids liked it!

                                          1. I went outside in the snow and grilled
                                            AL ROKER’S MEMPHIS STYLE RIBS
                                            the best rib recipe i've found

                                            1. I made the Bonnie's Buffalo Chicken Dip for the first time after hearing so many reviews and it was a definite fail. Maybe it was the Kraft ranch dressing, or maybe the mild cheddar, but it just tasted like fat and hot sauce to us. I probably won't make it again.

                                              The turkey chili and cheese dip, however, was a huge success. As were the homemade carnitas and salsa verde. Sriracha aioli went quickest as a dipping sauce. Pulled pork was a win, but the hassle of smoking a pork shoulder in downtown Manhattan means I might save this for my next trip to 'burbs.

                                              4 Replies
                                              1. re: JungMann

                                                Don't feel bad... we hated Bonnie's Buffalo Chicken Dip (I made it last year)- I think people just either love it or hate it.

                                                1. re: JungMann

                                                  JungMann, care to share your carnitas recipe, or have you posted it elsewhere on the board?

                                                  1. re: bear

                                                    7 lbs. shoulder, skin removed, cut into chunks
                                                    2 c. orange juice
                                                    1/2 c. cider vinegar
                                                    3 cloves garlic, crushed
                                                    2 tsp. cumin
                                                    2 tsp. coriander
                                                    1/2 c. salt
                                                    1 tsp. chili powder
                                                    1/2 tsp. coriander
                                                    2 bay leaves
                                                    2 cloves garlic, crushed

                                                    Combine the first 8 ingredients and marinate overnight. When ready to cook, preheat the oven to 275°. Discard the marinade and place the blotted pork in a roasting pan with the remaining seasonings and enough water to cover 2/3 of the way up. Braise uncovered for 3 hours, turning the pork chunks on occasion. Towards the end, raise the heat to 425° and roast until browned and crispy on all sides. Shred and serve with your choice of toppings, preferably including the chicharron you should have made from the skin!

                                                    1. re: JungMann

                                                      Thanks sooooo much, JungMann! Sounds absolutely fabulous, with so many of my favorite flavors in combo. The couple of times I've made carnitas, I haven't managed to get the crispy edges that I love, but this sounds like it will work with a little diligence.

                                                      We just finished up pulled pork from large shoulder, so we're a bit "porked out" this week. I'll probably hold off for a couple of weeks, but I'll post and let you know how it turns out when I make it. Perfect for this economy, too.

                                                2. Did the Korean Spicy wings and a Korean Fusion quesadilla.
                                                  Very disappointed because there were absolutely no leftovers for me to graze on later.
                                                  Next time it will be 7 or 8 pounds of wings instead of just 5.

                                                  1. Mini crab cake sliders or a lightly grilled baguette, with a herbed chipolte aioli, some fresh arugula and a light cucumber and jicama slaw with a roasted tomato.

                                                    My blue cheese olive balls, pan fried olives stuffed and rolled in a blue cheese crust and pan fried.