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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 session...so 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!

                        2. Appetizers-
                          - hummus with veggies
                          - fresh salsa and gucamole with tortilla chips (homemade)
                          - drummettes or wings

                          For the main course I'm making a huge pot of chili. Prob will serve brown rice with it. And sliders- made from turkey since I have a friend who can't have lots of red meat. Will also prob roast a big pan of vegetables.

                          I need a good recipe for *baked* drummettes or wings. Anything....??

                          32 Replies
                          1. re: cheesecake17

                            I was just reading this Serious Eats article comparing baked to fried wings. Lots of good tips:


                            1. re: Rubee

                              Grilled Firecracker Shrimp (pioneer woman recipe, sweet, spicy and addicitve)
                              Stuffed jalapeno poppers (almost identical to OP recipe)
                              Baked buffalo wings & baked szechuan wings
                              Devilled eggs
                              Potato skins with assorted toppings (bacon, mushrooms, chopped broccoli maybe pulled pork if I feel ambious enough the day before) and maybe a recipe of Guy Fieri's for pulled pork eggrolls

                              On the lighter side -- cherry tomatoes stuffed with gucamole and veggie tray with ranch dip

                              Also the usual potato chips with dips and tortillas and salsa. To drink, beer and soda and as a Canadian living in the SW USA I will make Bloody Caesars to drink which is vodka, clamato juice, tabasco and worcstershire sauce in a glass rimmed with celery salt or seasoned salt and garnished with a pickled green bean or celery stalk. It's like a kicked up Bloody Mary but 100 times better.

                              And another Canadian specialty, Nanaimo Bars. Whenever I make food that is common in Canada but mainly unheard of in the states I am looked upon as a cooking god(dess). Also I like to give a little nod at my superbowl party to the upcoming winter olympics in my hometown vancouver.

                              Go Saints and Go Team Canada. :)

                              1. re: yesidid

                                Vancouver--what a beautiful place. My aunt lives there. She'll be rooting for the Saints too.

                                So what are Nanaimo Bars?

                                1. re: nomadchowwoman

                                  Nanaimo bars are a no bake square made with 3 layers starting at the bottom layer of a mixture of graham cracker crumbs, cocoa powder, coconut and chopped walnuts mixed with butter. Then the center layer is a buttercream like mixture of butter, powdereded icing sugar and custard powder mixed with a little milk (instant vanilla pudding mix can be subbed for the custard powder which can be had to find here in the USA.

                                  then a layer of melted c hocolate is spread over the top and it is chilled till the chocolate is firm. It is sooooo good!

                                  1. re: nomadchowwoman

                                    One of my fave recipes for Nanaimo Bars: http://closetcooking.blogspot.com/200... do yourself a favor and find Bird's Custard Powder... I know the recipe only calls for 3T but it packs more flavor than plain ol' vanilla pudding

                                    1. re: maplesugar

                                      Not sure where anyone lives but I got it at local market in Calif.
                                      And now becuz of recomm for nanaimo bars I'll be getting right in the kitchen, can't wait.

                                      Reminds me of "Killer Bars" in Kauai

                                    2. re: nomadchowwoman

                                      Nanaimo bars are the greatest cookie/bar/diabetic coma inducing sweet. You have not lived until you have eaten a Nanaimo bar. Serious!

                                      1. re: Life of Pie

                                        I prefer

                                        Nanaimo Style Saskatchewan Bars.


                                    3. re: yesidid

                                      Nanaimo bars are three colors/flavors of butter all wrapped up in one incipient cardiac event. They're also completely yummy and the official food of the ferries that cross the Straits of San Juan.

                                      They get their name from the city/ferry terminal for the trip between Vancouver (Horseshoe Bay) and the island (Nanaimo) on which the provincial capital city of Victoria is located. I think the story is that they were created by a woman who responded to a recipe contest.

                                      Nanaimo Bars

                                      BASE LAYER
                                      • 1/2 cup butter, melted
                                      • 1/4 cup sugar
                                      • 1/3 cup cocoa
                                      • 1 egg
                                      • 2 cup graham cracker crumbs
                                      • 1 cup flaked coconut
                                      • 1/2 cup walnuts, chopped

                                      FILLING LAYER
                                      • 1/4 cup butter
                                      • 2 tablespoon Bird's custard powder
                                      • 1 teaspoon vanilla
                                      • 3 tablespoon milk
                                      • 2 cup confectioners' sugar, sifted

                                      ICING LAYER
                                      • 3 ounce semisweet chocolate
                                      • 1 tablespoon butter

                                      Base Layer:
                                      Mix together ingredients. Press into a 9" square pan. Refrigerate while making filling.

                                      Cream together butter, custard powder and vanilla. Gradually blend in milk and confectioners' sugar, alternating between additions. Filling will be stiff. Spread over chilled base. A bent-handled spatula dipped in water may help. Chill to firm before adding icing.

                                      Melt chocolate and butter together. Pour over chilled bars, tilting pan to cover evenly and smoothly. Chill well before slicing into bars.

                                      Store in fridge.

                                      Get Bird's custard powder from Cost Plus World Markets or online if you can't find it locally. I don't know of a substitute product.

                                      Makes 48 bars

                                      1. re: rainey

                                        Instant vanilla pudding works reasonably well instead of the Bird's. Be sure it's the instant, the one you have to cook is too starchy-tasting.

                                    4. re: Rubee

                                      I started doing this (baking wings) a few years back and haven't fried since. I couldn't stand that way my house reeked for days after frying them. I'm definitely doing wings, black and bleu dip (for wings and raw vegetables), and tacos. Salsa, guac, chips.

                                    5. re: cheesecake17


                                      What kind of sauce do you want for the wings? I have a terrific recipe for szechuan wings which is baked wings in a marindade made with hoisin sauce, orange juice, honey, chili paste. I can post recipe if you like,let me know.

                                      Also here's a link to alot of baked wing recipes

                                      1. re: yesidid

                                        really.. I don't know. My husband asked me to make wings or drummettes... but I've never made them and I don't eat them. I want something without butter.. and I would rather not use margarine..

                                        Your recipe sounds really good. Can you post it if it's not too much trouble?

                                        1. re: cheesecake17

                                          I'll skip posting mine as it does contain butter--and bourbon.

                                            1. re: nomadchowwoman

                                              I like bourbon and butter! ; ) Could you please post the recipe? I may add those to the menu too, they sound great!

                                              1. re: Rubee

                                                Bourbon-Glazed Wings

                                                3 1/2 -4 lbs. chicken wings (or drumettes, which I use)

                                                For marinade:

                                                Saute in heavy saucepan until very soft, 8-10 minutes:
                                                3 T. butter
                                                1 1/4 c. finely chopped onion
                                                2 T. minced garlic

                                                Add the followingand bring to a boil :
                                                2 tsp. dry mustard
                                                1 c. ketchup
                                                1/4 c. (or more) sriracha (or other hot chili sauce)
                                                1 T. worcestershire sauce
                                                1/4 c. molasses (honey works too, but slightly different taste)
                                                2/3 c. bourbon

                                                After bringing to boil, simmer 10-15 minutes. Cool. Add salt to taste and a good bit of black pepper (I use probably 2 tsp. or so).

                                                Put chicken in a lg. dish. Pour marinade over chicken, tossing well. Cover and marinate several hours to overnight (in fridge). An hour or so before cooking, remove wings from fridge to bring them close to room temp.

                                                To bake:

                                                Preheat oven to 400. Line a baking pan w/foil (for easier clean up). Put a rack on pan, and put wings/drumettes on rack, spaced apart. (Alternately, you can just put them directly onto the foil; if so, you should turn them once or twice during the cooking.) Bake until they are cooked through 30-40 minutes. (Depending on size, you might want to start checking them after 25 minutes.) Transfer to platter and serve w/favorite dipping sauce. (Note: I like to sprinkle coarse salt on these, for a little extra crunch.)

                                                I saw a recipe recently that cooks some bourbon down into the onion as it's sauteeing. I think I'm going to try that this time, using about half the bourbon that way before proceeding as usual.

                                                1. re: nomadchowwoman

                                                  Just wanted to pop in post game & say thank you! I made your wings this afternoon (minus worcestershire because I couldnt find a gluten free one) and they were a hit! I'm sure they'd have been even better had I been able to stick more to the recipe but I wanted all of our guests to be able to partake. I think we have another must-have on the list of game day food :)

                                                  1. re: maplesugar

                                                    Thanks maple: I doubt the worcetershire makes much difference. I'm not really a great fan of wings myself (though I love the blue cheese sauce), but everyone always loves these.
                                                    (May I say that last night I could probably have served kibbles 'n bits and they would have tasted good. The flavors of ecstasy permeated everything. This is one happy city!)

                                            2. re: cheesecake17

                                              cheesecake17 here it is, I've seen alot of other great wing recipes posted on here since yesterday so you have alot of great choices.

                                              Here is the marinade:
                                              1/4 cup hoisin sauce
                                              1/4 cup orange juice
                                              2 tbsp liquid honey
                                              dash sesame oil
                                              dash ground ginger
                                              1 tsp sriracha sauce (more if you like it spicy)

                                              In small saucepan combine sauce ingredients and bring to boil, turn heat to low and simmer for ten minutes till slightly thickened. Remove from heat and cool a little.

                                              2-3 lbs chicken wings, tips cut off and cut between wing and drummette.

                                              Preheat oven to 375 F. Line baking sheet with foil and place oven rack on baking sheet.

                                              Toss wings with sauce in bowl, coating wings completely and place wings on oven rack. Put in oven and bake for 30 mins. After 30 mins pull wings out, toss with sauce again and put back in oven to cook for another 20-30 mins. Check on the wings for doneness, when no pink remains and juices run clear they are done. Total cooking time 50-60 mins.

                                              If you have any sauce left not used on the chicken throw it out. it has been in contact with raw chicken and will make you sick if consumed. (I'm a stickler about throughly cleaning anything that has been in contact with raw chicken)

                                              1. re: yesidid

                                                Oh thank you so much for the wing hook up, chicken wings are my all time weakness!! I have driven states for a killer wing!

                                          1. re: cheesecake17

                                            I've got a recipe for baked drumettes that I'll be using. I'll type it out for you later tonight or tomorrow.

                                            1. re: nomadchowwoman

                                              Cool looking forward to it!!

                                              Thanks for feeding my addiction :)

                                              1. re: Rmis32

                                                The Sticky Sesame Chicken Wings looks good. Have you tried it?

                                                1. re: cheesecake17

                                                  I haven't tried 'em, but sounded good to me, too.

                                                  1. re: Rmis32

                                                    I have all the ingredients at home.. so might just try them. Seems kid friendly too, so better!

                                                1. re: Rmis32

                                                  The Ancho Cheery prep I will add to some of my Sunday wings--sounds awesome.

                                                  Along that line, you then might like the Chiplote Wings by a certain "grilling oriented" chef on a popular tv food channel--do a search at the site. They come out AWESOME and with the right amount of heat-plus. I have the recipe copied but dont want to brak any cipyright rules. Enjoy.

                                                2. re: cheesecake17

                                                  Try a google search for Martha Stewarts Honey Chili Lime Wings, baked in the oven. These are wonderful, I use twice as much Tabasco style juice, lots of extra fresh squeezed lime and zest. An easy to modify to your taste recipe, and cooked right on a sheet pan. The wings are prepped the day before and marinate overnight. Sweet and spicy all at once. I also spinkle with a little course salt when just removed after cooking.

                                                3. Love all the Saints fans!

                                                  I'm taking the following to a party:
                                                  Bourbon-glazed drumettes w/blue cheese sauce
                                                  Mini crab cakes w/remoulade sauce
                                                  Mini lamb meatballs w/yogurt sauce
                                                  Feta, cherry tomato, & oil-cured olive mini-kebobs
                                                  "Black-and-Gold" Brownies (blonde brownies w/dark chocolate chips; I'm piping a chocolate fleur-de-lis on each one)

                                                  1. Pulled pork sandwiches (http://indirectheat.blogspot.com/2009...), smoked lemon/limeade with tequila instead of bourbon (http://indirectheat.blogspot.com/2009...) and something for dessert. What should we have for dessert?

                                                    2 Replies
                                                    1. re: Indirect Heat

                                                      Go for a Bread Pudding. There are thousands of variations out there on the Google, and at Chow. You'll easily find the basic recipe, the notch up would be to use a Bourbob Bread Pudding if your party doesnt mind that sort of thing.Eay and you can put it all together on Sat night.

                                                      A couple pans of that, maybe a little vaniila ice cream to go with, and you;ll be set.

                                                      1. re: mtomto

                                                        I often have high quality croissants and cinnamon rolls leftover (don't ask).
                                                        Love when they're used in bread pudding.
                                                        They are so good with very little efforts due to their quality to begin with.
                                                        Fortunately with little effort:
                                                        cream/eggs/ butter&sugar
                                                        make an unusual meal ender or breakfast starter. Raw sugar sprinkled on top
                                                        adds a nice crunch.

                                                    2. My menu will be:

                                                      Shrimp and Andoullile jambalaya
                                                      home made mini egg rolls w/duck sauce
                                                      asian chicken wings
                                                      potatoe skins w/cheese/bacon/sour cream/ chives
                                                      fresh veggie tray w/dip
                                                      hot mexican dip w/chips
                                                      pepperoni bites w/marinara sauce
                                                      platter of sandwich wraps (from Jersey Mike's - for the teens who won't get filled up otherwise)

                                                      1. Does anyone have ideas for Colts related desserts, ideally in individual servings? I've only done very minimal searching so far, but the one big thing that keeps popping up again and again is a Sugar Cream Pie, which I really don't have much desire to make for this particular event. Anyone have any other suggestions for desserts that are either traditional to Indiana or which are somehow linked to the team/its players...even if only by color/decoration? Thanks!

                                                        4 Replies
                                                        1. re: Laura D.

                                                          A discussion with some ideas here, thougy I see mention of only a couple desserts.


                                                          1. re: Laura D.

                                                            I was just clued in to the fact that the Colts logo is a horseshoe (I guess I assumed it was a horse's silhouette). That being said, I might use my "U" cookie cutter to get the shape of the horseshoe for Colts' logo cookies of some cut-out cookie variety (I'll decorate them with blue icing). Though I'm sure there is a cookie cutter out there somewhere (which won't arrive in time) in this shape, the Fleur de Lis will be much harder to "wing" so I might go with the suggestion of blondies with chocolate chunks for the gold/black color theme of New Orleans. There are also the options of King Cake, some kind of pecan praline dish, and many others to honor New Orleans.

                                                            1. re: Laura D.

                                                              i love this thread. i geek out a little every superbowl, but especially with desserts--a cupcake to represent the team, sans food color if i can help it. this year for the colts i'm either doing mini blueberry cheesecakes in cupcake tins/paper OR a nice vanilla cupcake, filled with blueberry preserves and frosted with a brandied cream cheese frosting. the mini cheesecakes may be a little easier. (the saints are getting a bourbon st bourbon cupcake--a much easier decision).

                                                              1. re: Laura D.

                                                                Tho not specifically Indianapolis, persimmons and black walnuts are related to Indiana.
                                                                I remember a hornet's nest cake in an IN cookbook. Tho not dessert related, don't forget breaded tenderloin sandwiches, anything corn or popcorn related, soybeans are very common farm crop. The berkshire hog assn. is in Lafayette so serve some kurobuta!

                                                              2. i'm going big this year, as i'm expecting a lot of people...

                                                                spinach-artichoke dip
                                                                stuffed potato skins
                                                                mini-crab cake bites
                                                                spinach cheese balls
                                                                tomato basil and mozzarella salad
                                                                for the main course, to be made at half-time, Monte Cristos done to order
                                                                white chocolate raspberry brownies
                                                                gingerbread loaves (i can't not)
                                                                chocolate chip cookies
                                                                oatmeal cookies
                                                                chocolate football cookies
                                                                [luckily i can make all the desserts ahead]

                                                                3 Replies
                                                                1. re: Emme

                                                                  Emme, would you post the gingerbread loaf recipe or link me to it if you have somewhere already...if you can't not it must be a winner! Thanks!

                                                                  1. re: susancinsf

                                                                    i basically do the Gramercy Tavern recipe in 6 mini loaf pans.


                                                                    however, i go a little heavier on the beer/molasses mixture, a little heavier on the brown sugar, omit the cardamom, use a little over an 1/8 tsp of ground nutmeg, and a little more than 1/8 tsp cloves. i bake my six loaves all at the same time for 25 min, and they're perfectly moist and wonderful. and i def use guinness stout.

                                                                  2. Traditional New Orleans food, to hopefully provide good Karma for the Saints...

                                                                    1) Jambalaya
                                                                    2) Po-Boy Sliders
                                                                    3) Beignets

                                                                    3 Replies
                                                                    1. re: Major_9000

                                                                      How, pray tell, do you make po boy sliders? FWIW, that is not traditional. lol

                                                                      1. re: roro1831

                                                                        The Po-boy is a New Oreans staple...the slider part is just a variation but the spirit of the traditional Po-boy is there, I just serve them on small Brioche or french bread rolls rather than regular french bread. All the other ingedients are the same.

                                                                        1. re: Major_9000

                                                                          I'm from NOLA so am very familiar with poboys, just never saw one served in slider fashion. Thanks for the reply.

                                                                    2. I'm going to a friend's potluck party. They'll be BBQing. I'll be baking gougeres and a king cake kringle, except shaped like a horseshoe instead of an oval. I'm all for neutral desserts.

                                                                      1. Just the two of us this year, so:
                                                                        Sweet and Spicy drummettes, a Chow recipe
                                                                        Zippy deviled eggs
                                                                        Nachos with jalapeños, black beans, salsa, jack cheese and crema
                                                                        Individual sweet potato tarts
                                                                        Go Saints!!

                                                                        2 Replies
                                                                        1. re: bushwickgirl

                                                                          What do you put in your deviled eggs? My recipe is boring as heck!

                                                                          1. re: invinotheresverde

                                                                            I have a recipe for deviled eggs that includes bacon and spinach - a take on green eggs & ham... thinking I might make them for this weekend. :)

                                                                        2. Just the two of us as well. Going with a big pot of chili with fresh-baked French bread (my husband doesn't like cornbread. It's a mixed marriage, what can I say). A nice Chilean white for him, Harp for me.

                                                                          And while I have nothing against the Saints, Peyton Manning uber alles. GO COLTS!

                                                                          1. I'll be rubbing down my pork shoulder tonight for its slow smoke session on Sunday morning. With the pulled pork, I'll be making baked beans, vinegar based cole slaw, and once everyone has made sandwiches, I'll make a few pulled pork pizzas. During the ridiculously long pre-game, we'll have veggies & dip, cheese & salami, hummus, guacamole and plenty of beer. Enjoy everyone.

                                                                            1. No guests for us, so I'm keeping it simple: chicken enchiladas suizas and pineapple chile margaritas.

                                                                              1. Nachos with fresh salsa
                                                                                Guacamole with finely diced beets
                                                                                Chili (braised and shredded chuck roast), served with onions, crema, cotija
                                                                                Smoked Pork Butt with fixings for pulled pork (vinegary "red" sauce, cole slaw, buns)
                                                                                Oven potato chips cooked in duck fat
                                                                                Buffalo Wings
                                                                                Flourless Chocolate Cake with Creme Anglaise
                                                                                Coconut Tres Leches Cake with Passionfruit Curd

                                                                                1. Home Cured Pastrami, Tandoori Chicken, Smoked Roast Beef, Home Cured Canadian Bacon, Atomic Buffalo Turds, Violet Venom Slaw, Smoked Pineapple Rings.

                                                                                  Violet Venom.. recipe by BBQ Bob at BBQ Guru... The toxi sweet aroma is awesome.

                                                                                  10 Fresh Jalepenos
                                                                                  1 fresh Habenero
                                                                                  1 1/2 cups vinegar {I prefer white Balsamic}
                                                                                  1 small Carton Blueberries
                                                                                  splash of Lime Juice

                                                                                  Put that lot in blender, and mix until smooth. Use as you would any BBQ sauce. I like to include it in coleslaw. **I dont include a habenero.. and only use 5 Jalepenos.

                                                                                  1 Reply
                                                                                  1. re: Rojellio

                                                                                    That sauce is EVIL and I love it. Wings are on the menu, we keep amking them thru the day so Ill add this sauce to try on a dozen. They gotta something else heat-sweet wise!

                                                                                  2. My plan has been to make a taco bar. Three "holders", three fillings and a bunch of condiments.

                                                                                    Now that I'm reading this, I'm starting to rethink my NOLA theme.


                                                                                    1 Reply
                                                                                    1. re: Davwud

                                                                                      Okay, well thanks Hounds.

                                                                                      I talked to Mrs. Sippi and decided that a NOLA inspired menu is the way to go.

                                                                                      Muffaleta sliders (Just mini muffs. for an appetizer)
                                                                                      Bread Pudding with Bourbon sauce for desert.

                                                                                      Since it's foodball and Mrs. Sippi is southern, Rotel will also be there.


                                                                                    2. Chips with Guacamole and Salsa
                                                                                      Chicken Sausages in buns
                                                                                      Roasted Butternut and Chickpea Salad
                                                                                      Spicy Carmel Popcorn
                                                                                      Salted Carmel Ice Cream (homemade)

                                                                                      Looking over this, I think I need another appetizer. Not a fan of wings.
                                                                                      Any suggestions? I would like to do something Louisiana-inspired if possible.

                                                                                      3 Replies
                                                                                      1. re: newfoodie

                                                                                        What about something crisp and vegetable-y? Last year I did wonton cups filled with crunchy coleslaw...

                                                                                        1. re: newfoodie

                                                                                          How about seafood, like shrimp cocktail with a Lousiana remoulade dipping sauce?

                                                                                          1. re: newfoodie

                                                                                            You could always go to the old standard of a celery and carrot sticks but make a remoulade for dipping.


                                                                                          2. Nothing much is set in stone just yet, but here is the preliminary plan:
                                                                                            on Saturday the following will go into the smoker- pork picnic shoulder, duck legs, a family pack of chicken leg quarters, and some brats. Now, what to do with that stuff on Sunday is the question. Hopefully the chicken will make it into a guajillo/ancho Chile Colorado with corn and potatoes, tortillas on the side. Some of the pulled pork will go on nachos, with jalapenos et al. And the smoked brats are for sandwiches with horseradish mustard and pickled cabbage. And there will be beer, some of which will be smoked too!

                                                                                            7 Replies
                                                                                            1. re: TongoRad

                                                                                              I've heard of beer bongs but I didn't know you could actually smoke beer!

                                                                                              1. re: TongoRad

                                                                                                Are you sure this cooker of yours is a smoker?? You didnt mention Atomic Buffalo Turds.. http://www.thesmokering.com/forum/vie... , Moink Balls, Pig P#<kers or anything wrapped in bacon for that matter.. LOL ; )

                                                                                                Is "Smoked Beer" the stuff that lands on the drip plate and burns?? I love to spritz Guinness stout on Beef Roasts.. the smell of Guinness burning is wonderful. IF a Roast is big enough, that it takes longer to smoke.. The sugars in Guinness will caramelize.

                                                                                                For Chicken, you might try Tandoori OR Tandoori style goop.. "Suntan Lotion" http://www.thesmokering.com/forum/vie...

                                                                                                1. re: Rojellio

                                                                                                  Joke if you must, but I can get some pretty good results with an electric cabinet smoker, especially if the results will be springboarded into other dishes. I just figured, hey, I've got all of this rack space available so I might as well fill it up- wouldn't want all that smoke to go to waste,now. ;)

                                                                                                  But tandoori chicken and beer? Now those are two things that I am much more serious about. The smoked beer is definitely a style- a portion of the barley malt is smoke dried and it lends that character to the beer. It is famously associated with Bamburg, Germany, but there are increasing versions brewed here in the states, Alaskan Smoked Porter being the most celebrated. The one I have at home is by the Pennsylvania brewer Weyerbacher- Fireside, a damn tasty strong ale that goes quite well with this sort of food.

                                                                                                  That Guinness roast sounds like it would be my sort of thing. One of these days I'll have to work up the nerve to do beef- I've heard it can be really difficult.

                                                                                                  1. re: TongoRad

                                                                                                    I wasnt making fun of your cooker. I was joking that its quite rare for BBQ Chefs not to mention various Bacon Wrapped appetizers on the menu. As far as cookers go... my "pellet pooper" is made more fun of than most other types.

                                                                                                    The difficult cut of Beef you heard about is most likely Brisket. Pastrami also has a learning curve...{ You do have time to cure a Pastrami BTW.. } Beef Roast {I prefer Bottom Round} is quite easy. Slather with Olive Oil, Rub with the seasoning blend that says "Beef", "Canadian" or "Montreal" on the label, or a KISS rub. Itialian Dressing works too,, shake the bottle dumpit all and slather it on... the bits & pieces in Italian Dressing are the same ones in KISS rub.. Smoke at 225 - 250F for about 30-40 minutes per lb, pull at 130-135F, rest 30 minutes, and slice. Slice only what you need for dinner, refrigerate and finish slicing the next day. With leftovers I make Grilled Roast Beef & Cheese sandwiches, Quesadillas, Burritos, and Beef Stroganoff to name a couple. Roast Beef is an excellent space filler.... and was my gateway drug to curing the other deli meats.

                                                                                                    Un-sawed-off Beef Short Ribs.. Fred Flintstones.. Dinosaur Bones.. are easy. Same 6 hrs as Pork Spare Ribs. Same KISS rub as roast. You must ask the butcher special... and they normally sell the full cryopack. 4 racks, 3-4 bones per rack. Hopefully they cost $1 per pound less, to reflect the labor that did not go into sawing them off.

                                                                                                    1. re: Rojellio

                                                                                                      Well, I guess I detected a bit of good-natured leg-pulling with the use of the term cooker- I'll definitely have to become more well-versed in the lingo. Those bacon-wrapped appetizers do sound like a great idea, I'll have to do that when I am using the smoker for a meal on that particular day, not the day ahead like I did this time. Thanks for the tips.

                                                                                                      My smoked chicken chile stew came out just like I was hoping, as did the pulled pork nachos, and the beauty is that I have so many leftovers to get me through the week. Last night was pulled pork/swiss chard/potato burritos, and they were awesome.

                                                                                                    2. re: TongoRad

                                                                                                      If you're looking to fill up the dance floor, throw a few heads of garlic in there. Smoked garlic adds a nice addition to dishes.

                                                                                                      Salt too.


                                                                                                      1. re: Davwud

                                                                                                        I haven't tried smoked salt. Whenever Red Ball Paprika Peppers are on sale, I smoke a few, finish in the dehydrator and powder... since the process occurs in the US southwest... its called mild Chile powder... but if someone in Europe does it its called Paprika.

                                                                                                        I am thinking about Alton Brown flower pot for extra space for appetizers, and maybe for cold smoking.

                                                                                                2. Shrimp and grits for brunch. Maybe I'll stir up some wicked alcoholic stuff, too.
                                                                                                  Pounded, breaded, paneed porkchops to honor Indianapolis. I might try to sneak in a stone crab claw or two in honor of Miami. We'll see.

                                                                                                  1. So far the menu includes:

                                                                                                    Veggies w remoulade for dipping
                                                                                                    Bacon wrapped jalapeno thingies from PW
                                                                                                    Nachos & guacamole (because they're a football staple)
                                                                                                    Nomadchowwoman's bourbon glazed wings
                                                                                                    perhaps bourbon bread pudding and/or blondies?
                                                                                                    and well...maybe more from this thread. Looks like I'm pretty far behind the rest of you but very inspired by this thread! :)

                                                                                                    1 Reply
                                                                                                    1. re: maplesugar

                                                                                                      It's just Mr. Kris and me this year, so the menu is very simple...

                                                                                                      Beef stew (What the heck?????) But that's what Mr. Kris requested, so that's what I'll make for him
                                                                                                      Buffalo wings & potato salad for me
                                                                                                      Guacamole & chips
                                                                                                      Brownies & vanilla ice-cream

                                                                                                      Pretty boring menu, but tried & true.

                                                                                                    2. lol....I did start a thread on this too...I gave up on finding Indianapolis Recipes: the best my coworker from there could come up is little Smokies cooked in beer and barbque sauce in the crockpot. No, not interested.

                                                                                                      So we're sticking with the team that has our hearts this year: Red Beans and Rice and Po'Boys. Oh, and quacamole to start...just because it isn't a SuperBowl without quacamole. Some really good spiced pistachios that my husband found at the Mexican Market for nibbles. And chips and salsa with the quac, of course....Oh, and hubby just asked for an Indian Salad, a carrot/tomato/onion kachumber: "because I feel like it." Doesn't quite go with the New Orleans semi-theme but I'm sure it will taste good.

                                                                                                      For dessert: birthday cake and ice cream, as hubby has a birthday a few days later and I figured this way he could celebrate with his friends. I'm covering for the surprise by telling him that our friend is bringing her signature bread pudding (to keep with the New Orleans theme). I think he's going to be dissappointed to see its birthday cake instead...lol....but he's been talking about chocolate cake lately so hopefully he'll forgive the lack of bread pudding (and she has promised to give him a raincheck....:-)

                                                                                                      Oh, and the most important detail: Hurricanes to start!! (the cocktail....).

                                                                                                      3 Replies
                                                                                                      1. re: janetofreno

                                                                                                        I did ask the bakery to decorate the cake with Saints colors, btw. I was going to have them write "Who Dat Old Man?" on it but apparently they were told by the boss not to use that Who Dat phrase....afraid of the NFL. geez........

                                                                                                        1. re: janetofreno

                                                                                                          As many signs that have popped up around here exclaim,"Who Dat Think They Gonna Own 'Who Dat'?"
                                                                                                          But I love your idea.
                                                                                                          As to what you serve w/your RB'n'R, in New Orleans we love to say "Anything Goes," esp. when celebrating, and especially when cheering on the Saints.
                                                                                                          Have fun. I'll be thinking about all the fabulous chow passing lips between cheers on Sunday.

                                                                                                        2. re: janetofreno

                                                                                                          The fried pork tenderloin sandwich is the big specialty in Indy.



                                                                                                        3. Two kinds of wings - Sticky Sesame - I have done these many times and love them, and some baked Alton Brown style wings with a Franks based sauce. I have loved adding some soy sauce - you don't know its in there but it gives a good depth. Also doing mini skins on fat slices of potatoi that i brown first (like a cottage fry), and peanut butter pie. Of course I am just the cook for seven teenage boys - nothing too fancy just the classics.

                                                                                                          1. Cheddar and Bacon Stuffed Jalapenos
                                                                                                            Spicy Corn Dip with tortilla chips
                                                                                                            Beer Cheese with veggies
                                                                                                            A midwestern classic - chili a la my mom and this article:
                                                                                                            Cornbread muffins
                                                                                                            and home-made Carmel Corn and plain buttered popcorn

                                                                                                            Go Colts!

                                                                                                            1. Think I am going to add some sort of wings to my menu now.

                                                                                                              Looking at doing those Burbon wings, that looks awesome

                                                                                                              1. Okay, my final menu is as follows

                                                                                                                Veggie tray (celery, carrot, pepperoncini, olives, sweet bell pepper, smoked cheddar, peppercorn ranch dressing)


                                                                                                                Gumbo (andouille, scallops, chicken, shrimp) in honour of New Orleans

                                                                                                                Fried Pork Tenderloin Sandwich (slider style) in honour of Indy

                                                                                                                Bread pudding with bourbon sauce (which Mrs. Sippi requested)


                                                                                                                5 Replies
                                                                                                                1. re: Davwud


                                                                                                                  After doing some prep work yesterday and being in the kitchen so far most of today, I can finally sit down for a few minutes.

                                                                                                                  Food is all ready for final assembly.
                                                                                                                  Guests will be arriving shortly.
                                                                                                                  Mrs. Sippi is just putting the finishing touches on the place.
                                                                                                                  My first bourbon and coke is going down well.

                                                                                                                  Now all we need is for the Saints to go marching.


                                                                                                                  1. re: Davwud

                                                                                                                    Brunch was shrimp and grits. Grits (not instant) were simmered in a homemade shrimp stock for 40 minutes or so and stirred with regularity. A quality, sharp, white cheddar cheese was incorporated off the heat. The shrimp were sauteed in oil, garlic and bacon grease. Smithfield bacon (thick) played a supporting role and served as a chopped condiment. Fresh scallions, too. A tiny amount of oil and garlic was reserved to drizzle on the shrimp and grits. Various American sparkling wines were consumed.

                                                                                                                    Pounded, breaded, pan-fried pork chops will be our nod to Indianapolis. We'll fire them up at half time.

                                                                                                                    I tried to score some stone crab claws to honor Miami but it just wasn't in the cards.

                                                                                                                    1. re: steve h.

                                                                                                                      The pork chops were very good. The Saints were great. The Who were pathetic. I'm swearing-off geezer rock forever.

                                                                                                                      1. re: steve h.

                                                                                                                        I'm agreeing with everything you've said steve h.
                                                                                                                        I'm glad the pork chops were good!
                                                                                                                        The Who... oh they were bad!

                                                                                                                        The Saints were great! Congratulations to the team!

                                                                                                                        1. re: steve h.

                                                                                                                          I think all available stone crab was being consumed in Miami, but your menu all sounds wonderful. We ate well too (and consumed a fair amount of sparkling beverages ourselves).

                                                                                                                          The Who were as bad as the Saints were fab. Even my mother, who is no spring chicken herself, asked in a phone call at half time, "Who are those decrepit guys playing the music?" And from the thirteen-year-old in the room: "Who dat chose dem? What--was Aerosmith booked?"

                                                                                                                  2. For an early lunch appetizer, we did:
                                                                                                                    PF Changs Lettuce Wraps - Here is the link to the lettuce wrap recipe:

                                                                                                                    For food during the Superbowl, we are having Guacamole dip and chips, shrimp shooters and Garbage Grinder Sandwiches. All can be made ahead of time, and the sandwiches just heated at the last minute. . Here is the link to the sandwiches:

                                                                                                                    Great food!

                                                                                                                    1. Smoked Paprika and cumin pistachios
                                                                                                                      Artichoke and cheese dip
                                                                                                                      Pita chips
                                                                                                                      Kick-butt chili
                                                                                                                      No veggies. Calories don't count today

                                                                                                                      1. Geaux Saints! Food this year:

                                                                                                                        Our family recipe for Creole Gumbo
                                                                                                                        Muffalettas - Central Grocery style
                                                                                                                        Zulu King Cake

                                                                                                                        1. We went Anti-Nosh at the last minute, and thawed out one of our free-range, natural roasting chickens. Dh cooked it 40 cloves of garlic style in his beloved Romertof, and we had Ina Garten's roasted Brussels sprouts (God, those are delicious!) and just some simple brown basmati rice, plus a nice Vouvray.

                                                                                                                          Not your typical football meal but ever so much "forgiving" in the morning, I bet!

                                                                                                                          1 Reply
                                                                                                                          1. re: Beckyleach

                                                                                                                            I absolutely adore those Roasted Brussels Sprouts. Wish I had some right now.

                                                                                                                          2. My world famous black bean/pork butt/chuck roast chili with with white cheddar, cilantro, lime, and my mama's sweet buttermilk cornbread. Was a project, but a project most worthwhile. Also highly recommend using the DVR to start watching the game about 90 minutes after kickoff, fast-forwarding through all the commercials. The decent ones will all be on 1000 websites tomorrow anyway. Congrat's, N'awlins.

                                                                                                                            1. I'm convinced all the Hounds w/their thoughtful SB menus and New Orleans-inflected food fueled the vibe that blew the Brees that drove our Boys to victory.
                                                                                                                              Our headline said it so well: AMEN!

                                                                                                                              Now to the Mardi Gras menu planning . . .

                                                                                                                              1. It was just my parents and I at home for the game, so nothing too fancy or elaborate, or pre-planned for that matter! I made:

                                                                                                                                turkey and pinto bean chili
                                                                                                                                guacamole (served with veggies and kettle chips)
                                                                                                                                crudite platter

                                                                                                                                Nothing fancy but we enjoyed the game and the food!

                                                                                                                                5 Replies
                                                                                                                                1. re: operagirl

                                                                                                                                  That's really all that matters isn't it??


                                                                                                                                  1. re: operagirl

                                                                                                                                    might you be willing to share your turkey pinto protocol? thanks!

                                                                                                                                    1. re: Emme

                                                                                                                                      Sure, Emme!

                                                                                                                                      Operagirl's Turkey Chili

                                                                                                                                      3 tablespoons olive oil
                                                                                                                                      1 medium onion, diced
                                                                                                                                      5 cloves garlic, chopped
                                                                                                                                      2.5 pounds ground turkey
                                                                                                                                      1 40 oz. can of pinto beans, liquid included
                                                                                                                                      1 28oz can diced tomatoes
                                                                                                                                      2 14oz cans diced tomatoes with green chiles
                                                                                                                                      1/4 cup chili powder
                                                                                                                                      2 tablespoons cumin

                                                                                                                                      Sautee the onions and garlic in olive oil until the onions are a bit browned.

                                                                                                                                      Add the turkey, stirring often until no longer pink.

                                                                                                                                      Add the beans, canned tomatoes, chili powder, and cumin. Bring to a boil, then turn down to low and let simmer for about 2 hours.

                                                                                                                                      1. re: operagirl

                                                                                                                                        My turkey chili recipe is very similar- though I use the same amount of onion/garlic for 1lb of turkey meat. It freezes well.

                                                                                                                                        1. re: operagirl

                                                                                                                                          thanks! that's actually pretty close to one i use, except a heftier dose of chili powder... does it have lots of heat? i like your use of pintos though. they're the only bean i kind of like! well those and limas.

                                                                                                                                    2. Yea!!! what a game. Our plans changed and we were on an icy lake for most of the weekend so I couldn't make what I wanted when we finally got home, which would have been: crawfish monica with homemade pasta (that we got for xmas). but check out the ice bob house - sister put a banner on it for the Saints (we lived in La. for 7 years back in the 70's) - oh well, not working. Pretty funny, pic of an ice bob house in the middle of frozen lake with "Go Saints" on it!

                                                                                                                                      1. Definitely chicken wings! I made a marinade of soy sauce, paprika, garlic powder, and sugar and bake in the oven at 425 for 45 minutes - most and tender, and healthy! No need to fry them for a flavorful Super Bowl worthy menu item!

                                                                                                                                        1. Basque Lamb Stew. For a party of two who are primarily watching the ads.

                                                                                                                                          1 Reply
                                                                                                                                          1. Not over doing it this year. Just 4 of us. I made turkey chili and I'll make jalapeno and cheddar corn bread.

                                                                                                                                            Making Buffalo Chicken Dip, the grape jelly/chili meatballs (yes I am), and spinach and artichoke dip.

                                                                                                                                            Chocolate pie and chocolate chippers for dessert.

                                                                                                                                            Buffalo Chicken Dip

                                                                                                                                            2 (5 ounce) cans chicken breast, drained and broken into smallish pieces
                                                                                                                                            2 (8 ounce) packages cream cheese, softened

                                                                                                                                            Forgot shrimp cocktail.
                                                                                                                                            1 cup ranch dressing
                                                                                                                                            1/4 cup red hot sauce (less, if you don't want it too hot, I use less)
                                                                                                                                            About 1 1/2 C shredded cheddar cheese
                                                                                                                                            Frito corn chips or scoops

                                                                                                                                            In a pot on the stove top, add chicken and hot sauce and mix well. Then add cream cheese, 1/2 of the shredded cheese, ranch dressing, and hot sauce.

                                                                                                                                            Spray pie plate with Pam, or similar
                                                                                                                                            Spread mixture into pie plate sprayed with Pam.
                                                                                                                                            Bake at 350 degrees for 12-15 minutes.
                                                                                                                                            Put the remaining cheddar on top and bake an additional 10-15 minutes.

                                                                                                                                            Serve hot with Frito chips or scoops.

                                                                                                                                            Forgot! Shrimp cocktail. Wine.. beer.. whatever.

                                                                                                                                            1. One guest picking up Duff's wings.
                                                                                                                                              Another guest making spring rolls and veggie tray.
                                                                                                                                              I'm making pizza and the ATK Triple Chocolate Mousse Cake

                                                                                                                                              Should be good.


                                                                                                                                              7 Replies
                                                                                                                                                1. re: Davwud

                                                                                                                                                  Looks fantastic! Quick question--did you use the gelatin that was called for in the top/white layer? I don't use gelatin in my baking and am curious just how runny this layer would be without it. Thanks!

                                                                                                                                                  1. re: Laura D.

                                                                                                                                                    Yes I used it. I think it would get a bit runny left at room temp for too long. I can't imagine what it would be like without it.


                                                                                                                                                      1. re: Laura D.

                                                                                                                                                        Perhaps xanthan gum or maybe cornstarch and some heat.


                                                                                                                                                          1. re: Laura D.

                                                                                                                                                            It's gonna need some sort of stabilizer for sure though I'd say.


                                                                                                                                              1. Mostly Asian today.

                                                                                                                                                Pork lettuce wraps with mint, cilantro & crushed peanuts - dipping sauces
                                                                                                                                                Lumpia - dipping sauces
                                                                                                                                                Potstickers - dipping sauces
                                                                                                                                                Butterflied shrimp with sauce

                                                                                                                                                Crazy coocunt pie
                                                                                                                                                maybe French apple pie

                                                                                                                                                1. Round One: Lobster rolls. Stoli and fresh-squeezed orange juice to wash it down.

                                                                                                                                                  Round Two: Goat cheese + warmed olive oil/olives/herbs and garlic stuff. Delivery mechanism is lightly toasted Italian bread slices seasoned with olive oil and salt. This is Deb's creation. It's Cugat.

                                                                                                                                                  Round Three: I scrubbed the littleneck clams. They're in the freezer for 45 minutes. Baked clams a la Scotto family recipe (I cribbed this from Bobby Flay's Christmas with the Scotto Family special from a few years ago) will be the half-time treat.

                                                                                                                                                  Green Bay's up by two scores in the first quarter. I'll figure out a few more rounds after the end of the half.

                                                                                                                                                  3 Replies
                                                                                                                                                  1. re: steve h.

                                                                                                                                                    A stupid question.. why are the clams in the freezer? Will they open for cleaning?

                                                                                                                                                    1. re: MimiCT

                                                                                                                                                      Cold, almost frozen, clams open a lot easier.

                                                                                                                                                      1. re: steve h.

                                                                                                                                                        Thank you. Love clams. I'm craving clams casino.

                                                                                                                                                  2. Nachos. We picked up the ingredients on a whim on the way home from the skating rink. I watched the nachos 'you're doing it wrong' video on the chow site and thought i'd try broiling the nachos based on molly's advice (I usually bake them). I set the entire pan on fire. My husband grabbed them out of the oven, took them out on the deck and packed with snow while his oven mitt was on fire. I was busy trying to figure out if you're supposed to use water on a kitchen fire. No harm done - had more chips and grated more cheese. The baked version was awesome, my guacamole was the best I've made so far.

                                                                                                                                                    1. Round Four: Fried up some left-over gorgonzola polenta.
                                                                                                                                                      It's a four point game.

                                                                                                                                                      1 Reply
                                                                                                                                                      1. re: steve h.

                                                                                                                                                        It's in the books. Green Bay wins, Ben and the current-generation Steelers are denied a third ring. There may be some 20-year-old port in my future and some cheese: parmigiano reggiano.