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Feb 3, 2010 08:53 AM

SUPER BOWL...What's on your menu

I love Super Bowl! More for the food than anything else (and the commericals!)
This yesr we are doing something really different.

For muchies before dinner we will have some Grilled Stuffed Jalapenos, Hot Shrimp Cocktail and BBQ Sliders and to wash it all down Bermuda Rum Swizzle.

For dinner I am going to hook up a 2 whole beef shanks, low and slow all day then serve with with some root veggies, roasted potatotes with summer savory and Rosemary Johnny Cakes.

Followed by "Touch Down" Candy and Filled Cupcakes.


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  1. Hey, bermudagourmetgoddess, can we come over? Since both of our NY teams will be watching -- not playing -- we're being lazy and buying hero sandwich fixings, i.e. Italian meatballs, chicken parm, and I don't know what else yet.

    Hoping for a fun game that the Saints win!

    1. Do you have a recipie for the jalapenos?

      5 Replies
      1. re: beigedog

        2lbs of LARGE Jalapenos, sliced down the middle, but do not cut all the way through
        14 oz’s of cream cheese
        2lbs of Chorizo, hotter the better (you can also use Hot Italian Sausage)
        2 cloves garlic, pressed
        2lbs bacon, thin sliced

        After removing the ribs and seeds (USE GLOVES) set the jalapenos aside.

        Over med heat, sauté the Chorizo and garlic for about 10 minutes; place cream cheese in a bowl and pour the hot chorizo over it to soften a bit more, mix well. Once the mixture has cooled enough to touch stuff the jalapenos with the mixture, about 1 to 2 tablespoon per jalapeno, depending how large they are.

        Wrap each jalapeno with a slice of bacon, secure with a toothpick and take to the grill and grill over med heat for 12 to 15 minutes or until the bacon is crisp.

        You can also baste with your favorite BBQ sauce while grilling.

        1. re: bermudagourmetgoddess

          Holy crap! that sounds great! What time is the game anyway?

          1. re: bermudagourmetgoddess

            Hot Damn! Me likey. I may have to steal this from ya. Thanks for posting.

            1. re: bermudagourmetgoddess

              Oh I'll be making this. Sounds delicious! But I'm a whimp so I'll cut the heat by using Italian sausage, hot and mild. Wonder if I toothpicked well if I could use my deep fryer

          2. We are boiling two or three sacks of crawfish, about ten pounds of shrimp, and we will have a half sack of oysters.

            5 Replies
            1. re: roro1831

              man that sounds so good!! that would be my idea of a perfect superbowl grub jealous!!!

              1. re: roro1831

                ding, ding, ding!!!
                Best answer I've seen.
                You can eat all day and not be loaded down with fat and carbs like most Super Bowl Party menus
                ...note the importance of "eat all day"...;)

                1. re: rabaja

                  THe menu changed as a result of the recent cold weather back in NO. Ended up doing a hamper of crabs, 20 pounds of shrimp and half sack of oysters. The day was started off with grillades and grits at Brennan's, three bloddy marys and a brandy milk punch.

                  1. re: roro1831

                    That's it, we're moving to New Orleans. Sounds like heaven.

                    1. re: buttertart

                      Well I'm on NO right now! I can bring dessert! :)))))

              2. Queso dip, guacamole, buffalo wings, mini pork tenderloin sandwiches, and brownies. Looking a the list, I feel like I should throw a few vegetables out there too.

                6 Replies
                1. re: EmmaFrances

                  Would you mind sharing your queso dip recipe?

                  1. re: efdee

                    I'm going to try the following recipe, which is a new one for me. It's an Emeril recipe from the food network site. I wanted to try something different than Velveeta and Rotel - I love it (once a year) but my husband wants "real cheese."

                    Chili con Queso:

                    * 1/2 pound fresh poblano or Anaheim chiles
                    * 2 tablespoons vegetable oil
                    * 1 cup chopped white onions
                    * 1/4 teaspoon cayenne
                    * 2 tablespoons all-purpose flour
                    * 1 large tomato, peeled, seeded and diced
                    * 1 cup milk or cream
                    * 1 1/2 cups grated Cheddar
                    * 1 cup grated Pepper Jack

                    Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and discard the seeds and the stems. Roughly chop and set aside.

                    In a large pot, heat the oil over medium heat. Add the onions and cayenne cook, stirring, until very soft, about 6 minutes. Add the flour and stir until thickened, 1 to 2 minutes. Add the tomatoes and chopped chilies, and cook for 1 minute. Slowly add the milk or cream and stir until thick, 3 to 4 minutes. Add the cheeses and cook, stirring, until melted and well incorporated.

                    Remove from the heat and adjust the seasoning, to taste.

                    1. re: EmmaFrances

                      If you substitute evaporated milk for your regular milk or cream, your dip will have the same consistency of your beloved Rotel/Velveta dip, with real cheese. Also hold for hours without the oily excess from the cream or cheddar separating. Yummy recipe either way though.

                      1. re: EmmaFrances

                        For Southwestern residents at least, Anaheim chiles are pretty mild, barely warmer than bell peppers. In season (summer/early fall) try roasted green Big Jim chiles for milder, green Sandia chiles for hot stuff.

                    2. re: EmmaFrances

                      Isn't that what the celery and blue cheese served with the wings are for?

                    3. Since Superbowl for me also revolves around the food ; ) I'm really happy that this year the Saints are playing and this month's COTM happens to be Prudhomme's "Lousiana Kitchen", so everything will be NOLA/Louisiana inspired.

                      Cocktails will be classic New Orleans cocktails from Emeril's "Delmonico". I'll be making:
                      Ramos Gin Fizz
                      Old Fashioned
                      Milk Punch

                      Andouille & cream cheese stuffed jalapenos (from Emeril's "TV Dinners", p. 186)

                      Recipes from "Louisiana Kitchen":
                      Cajun Meat Pies with Creole Filling, p. 128
                      Shrimp Remoulade, p. 286
                      Chicken and Andouille Gumbo, p 202 with rice

                      and ArizonaGirl is bringing muffuletta, and King Cake or beignets.

                      6 Replies
                      1. re: Rubee

                        I reported with pics on the Prudhomme recipes on the appropriate threads, but thought I'd post what ArizonaGirl brought too:

                        DELICIOUS muffaletta and King Cake (and pics of fixin's for Sazeracs, and some great local Arizona wine - Dos Cabezas, Page Springs, Pillsbury, Carlson Creek brought by CH ArizonaVinesandWines):

                        1. re: Rubee

                          Wow that looks so yummy!! I forgot to take pics of our feast Sunday night, I was too excited that the Saints kicked major football! I miss New Orleans cuisine !!!!

                          However I do have to say the Bourbon Glazed wings that Nomadchowwoman posted were killer - shout out ...thanks for posting!!

                          1. re: bermudagourmetgoddess

                            Thanks! And I really have to make those chicken wings. I ran out of time this weekend, but plan on making them very soon. Thanks for posting the recipe Nomadchowwoman!

                            1. re: bermudagourmetgoddess

                              Thx, BGG. I had tinkered w/several recipes before combining elements of several and settling on these ingredients/proportions. And this time, I cooked down about half, or maybe a little more than half, of the bourbon w/the onions and liked the result.

                              My sister's having a crowd over for a parade-watching party on Saturday, so I'll be making these again, but I'm also going to make a batch Asian-style as I've been inspired by several of the other posters on this thread.

                              1. re: nomadchowwoman

                                I am making again for Sunday ... Daytona 500 party (we Bermudians will throw a party for anything!)

                                Going to hook up some Smoke Chicken Nachos too!

                                1. re: bermudagourmetgoddess

                                  Hey, this (long) weekend is President's Day (though not in Bermuda), Valentine's Day & Chinese New Year. Knock yourself out!