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Dec 27, 2010 07:05 AM

NY's or SuperBowl Day - Football food watching "party of two"

Ok, maybe not an actual "party", but other than chips/dips/and olives, what munchie food could reasonably be made/purchased that would NOT generate a week's worth of leftover eating following the "big day". Must pair well with beer! Chili will certainly be on the stove.

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  1. To start:
    Chicken wings in one of a million preparations, ditto for oven roasted spare ribs. Nasty nachos, mini meatball subs, King Ranch chicken, antipasto salad...

    1. assuming you want standard casual Super Bowl snacks:
      - a small batch of wings
      - mini pizzas
      - quesadillas
      - nachos
      - party mix or spiced nuts
      - sliders or mini meatballs with dipping sauce (if it's meatless chili)
      - dessert: brownies (or other bar cookies), ice cream or gelato

      1 Reply
      1. re: goodhealthgourmet

        A nice cheese platter, and a veggie platter. You can make them and have all YOUR favorites on them.

      2. I just posted this on the other current superbowl thread, but since there's just two of us, it might be an idea for smaller parties.

        We did a muffaletta "The best sandwich in America" last year, in honor of the Saints, and I haven't stopped thinking about how good it was, so that's what's happening for us again this year again, no Saints required.

        For muchies, I generaly make some form of hummus with assorted veggies for dipping, and a big pan of loaded nachos. A slab of ribs or bbq chicken wings are standard favorites, oven roasted shrimp with a nice spicy dip are special. I did chicken tenders one year, rolled in brown sugar/ ancho chili powder, and baked; they were easy and great. Nick Malgieri's Supernatural Brownies wraps it up.

        Go Pats!

        16 Replies
        1. re: bushwickgirl

          Would you mind sharing your recipe for the muffaletta, please.

          1. re: Wtg2Retire

            Sure, I bake off a round loaf of Italian bread, (you can certainly buy a loaf) with sesame seeds, and slice it in half, hollowing out the bottom a bit. I spread on a layer of olive salad, then layer in good quality deli sliced ham, salami, cappocolo, mortadella and provolone, then top that with more olive salad, a mix of chopped green and kalamata olives, minced anchovies, capers, chopped pepperoncini, chopped red onion, pimentos and garlic, dressed with extra virgin olive oil, red wine vinegar, celery seeds, oregano, crushed red pepper and freshly ground black pepper. The olive mix should be made at least a day advance for the flavors to meld and keeps for a few months, if you have leftovers.

            Wrap the sandwich in foil and bake for 15-20 minutes until heated through and the cheese is melted. It can be served cold at well. Mozzarella and fontina can be subbed or added along with the provolone, salamis can vary, pepperoni is nice, but the olive salad is what makes this sandwich special. This is a spicy sandwich, not for the faint of heart, and great with beer.


            1. re: bushwickgirl

              Thank you. This sounds as if it will be scrumptious. I will have to look up a recipe for olive salad, since I have never made it. Again, thanks a million.

              1. re: Wtg2Retire

                Well, you can wing it, but here's a good basic recipe, which makes a large quantity of salad, like a ton. It adds pickled caulifower, fresh carrots and celery, which I don't do, but you could use giardiniera, the Italian pickled vegetable salad, or just skip the cauliflower, or just get a jar of pickled, and add some fresh chopped celery and carrots. I prefer chopped red onion over the cocktail onions. I save those for drinks. Scroll down for the recipe:


                1. re: bushwickgirl

                  Wow! Makes a huge amount. Thanks for the link. I found another one on the internet that is supposed to be authentic and makes a much smaller amount. Think I will use that one and some of your suggestions. Thank you, thank you.

          2. re: bushwickgirl

            "Go Pats???" and just when i thought i liked you ;)

            how do you serve your ancho chicken tenders? i like mine either with a cilantro slaw made with chipotle mayo, or just a cilantro & cream sauce for dipping...and i usually mix a little cotija in with the herbs & spices before coating the chicken.

            1. re: goodhealthgourmet

              I served them with a garliky chipotle sour cream dip. Pats remark "ignored." Would you rather I be a Jets fan, like mrbushy?? Don't anwer that...I do like that slaw idea.

              1. re: bushwickgirl

                fair enough - between you & Mr B, yours is the [slightly] less evil choice ;)

                your chipotle sour cream sauce sounds similar to my cilantro cream sauce (the "cream" comes partly from sour cream).

                with the slaw, i use it as a component of what basically becomes either a mini chicken soft taco or a mini chicken taco salad:
                - fold up sliced chicken, slaw, diced avocado, crumbled cotija, and tomatillo salsa or pico de gallo in a mini corn tortilla
                - press/fold mini corn tortillas into muffin tins and shape into cups, bake until they become crispy shells, cool, and fill with the aforementioned ingredients.

                1. re: goodhealthgourmet

                  Again, the great minds thing...speaking of slaw, beyond cabbage, whatcha got that's different? I have no appetite right now and can't think of any alternatives beyond cabbage, red or green, or combinations thereof. Crunchy, spicy, feels healthy, help me out. I can never visualize/imagine food when I'm not hungry. Believe me, I'm mostly always hungry, but not tonight.

                  1. re: bushwickgirl

                    it depends on what you have on hand & how you want to spice it. shredded raw butternut squash, sweet potato, jicama, kohlrabi, daikon radish, parsnip, fennel, celery root, carrot, zucchini, broccoli stalk, raw beet, apple, green papaya, green mango, bell pepper...all make for great slaw.

                    choose one or more of those and we can talk about flavor & seasonings.

                    1. re: goodhealthgourmet

                      Ooh, jicama, daikon, fennel, celery root, broccoli for slaw, good calls, actually all of your suggestions are wonderful. Never did raw butternut, have to try that. To be up very early, my bed is calling. Thanks so much.

                      1. re: bushwickgirl

                        always happy to offer some inspiration. just let me know if/when you want to talk recipes...we should start a new thread for them. we can talk about my favorite raw curried butternut salad too :)

                        sweet dreams!

                        1. re: goodhealthgourmet

                          I posted earlier but I think I forgot to hit reply.

                          I think maybe a winter salad thread would be quite nice and inspiring; aside from the fancy pants salad thread, there hasn't been much recently in the salad genre, and winter veggies are often overlooked for salad preparations. I very intrigued by your raw curried butternut salad. That could be a big hit in a thread.

                          Btw, is having a dip contest this week, you might be interested in that, if you haven't yet seen it yet; I know you have some great and unusual dip ideas...

                          Anyway, It looks like I'm about about to eat my shorts with my blind, mindless and endless year after year Patriots devotion, (although you have to admit, they are a great team) so it might now be:

                          Go Steelers!

                          Edit: The Jets win, rats, eating shorts as I write...

                  2. re: goodhealthgourmet

                    love the idea of making the shells - so you just do as simply as you said??

                    1. re: smilingal

                      yep, simple as it sounds. if you dampen them slightly with water to make them more pliable they'll be even easier to work with...then just tuck them into the muffin cups - you might have to trim them if they're too big or there's too much overhang - and bake until crisp. if you're worried about them not staying in the cups or keeping their shape during baking, just use dried beans or pie weights to hold them down.

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