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Superbowl 46

Fell asleep thinking about what I'm going to make for this year's festivities - anyone have any new and interesting ideas for 2012?

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  1. quesadillas on new Breville grill not new but yummy!

    1. There was a recipe in the new bon appetit for a broccoli rabe hero that looked good. I'm going to *try* to be a little healthy this year-


      1. Chicken parm subs are always a fav for me. I use pizza sauce instead of marinara and tons of provolone.
        Interesting wings always work. Chipotle honey wings are a new craving.
        If you want to branch out a bit something middle eastern would work like a selection of hummus, baba ganoush, various pickled veggies and some pitas for dipping.
        Or if you're really adventurous you could try doing home made poutine for the gang. Just make sure to double fry your chips and to get real cheese curds (http://en.wikipedia.org/wiki/Poutine
        )Any meat on a stick is always great in my book, saytay, kabobs, prawns etc.


        1. Buffalo Drumsticks (http://chowhound.chow.com/topics/829233 ), wings are so Super Bowl XXI.

          I've got a whole ham being delivered from a smokehouse this week too, but haven't thought of what to add for the rest of it.

          1. I'm planning macaroni and cheese mini muffins, buffalo chicken meatballs (which already seem to be the quinessential 2012 appetizer; they're everywhere) and as of today, perhaps the bacon cheese burger dip on Closet Cooking. I don't usually love his stuff, but that seems pretty appropriate for the Super Bowl.

            7 Replies
            1. re: katecm

              Katecm, can you put a link or a paraphrase of the recipe for buffalo chicken meatballs? That sounds great!

              I am famous for my hot wings, but it would be fun to do a twist on them this year...

                  1. re: katecm

                    I coat with buffalo wing sauce before serving for extra zing.

                1. re: katecm

                  Super Sunday is definetly my favorite day of the year to cook. Mac & cheese mini muffins sound interesting. Tell me about those

                  1. re: ctfoodguy

                    Make your favorite baked mac and cheese recipe (I won't start THAT fight now) but use orzo or ditalini or something else small. I use mini muffins and rub a bit of butter inside each tin. I like extra crunch so then I throw some panko in each hole and shake it around to stick in the butter. Then pour a hefty spoonful of the mac and cheese into each one and bake. Hopefully - works for me - it comes right out and you end up with crispy, finger-friendly mac and cheese. It's good bc most super bowl food is meat so it's good to have something vegetarian if not anything near healthy.

                    1. re: katecm

                      I do a rift on what you're doing.

                      with the party we're going to, it's always a think as I go as far as the things I choose to take/make.

                      right now in my bread machine, I'm choosing the easy way of getting my pizza dough together. got this particular recipe off the Chicago Pizza crust thread, anyway, I chose the one with the 4 oz butter and it supposedly makes a flakey crust. in the morning, I'll use a biscuit cutter and do small rounds of dough and place them in muffin tins. the cheese sauce I made 2 nights ago as hubby requested mac and cheese for dinner. I make the sauce then do the noodles and only add as much sauce as I need for that batch... freeze the rest. tomorrow I'll boil small elbow mac/add sauce & fill each muffin tin pizza dough & top with a little dill weed from the yard & a tiny round of Ortega chili then bake. Those will go to party with the already made brownies from the brownie thread.

                2. I'm doing the dessert end, but loving the chicken parm sandwich idea, and we always do the wings, sliders, etc, etc.

                  Thinking about how to make Mike's Lobster Tails, and we will probably make Boston Cream Pie, Black and White cookies and NY Cheesecake, all mini versions.

                  You kind of have to have sausage and peppers, no?

                  1 Reply
                  1. re: rabaja

                    you just gave me the best idea rabaja..........
                    I have italian sausages in the freezers and 3 colors of peppers in frid.
                    the other half of the pizza dough I'm making now, can be cut into small balls, I'll bake them off and serve them along side the peppers and sausages. thanks for the idea.

                  2. Just starting to pool my recipes - might add and then delete others -- always make way too much - but love the prep and don't mind the yummy leftovers! -- Potato skins, hot clam dip, baked salami, veggies and dip (for those who care!), and onion gratinee for starters. Halftime - cornbread, broccoli salad, israeli cous-cous and bowtie salad, asian slaw, Sausage Bean and Corn Stew, Red Chile chicken and Rice with Black Beans, and Corn Casserole. Not up to desserts - and will probably only do one or two little finger things as that is what I DO NOT want to have leftovers of!

                    7 Replies
                    1. re: smilingal

                      Baked salami sound great! do you have a recipe? Thanks.

                      1. re: drewb123

                        here you go drewb123 - ENJOY!
                        Baked Salami
                        2 lbs salami - I use the big Hebrew National bullet from Costco
                        1/2 cup Ketchup
                        1/2 cup Dijon mustard
                        1/2 cup honey
                        1 TBS. Worcestershire sauce

                        Score Salami. Line large baking dish with tin foil and put salami in. Mix ingredients and pour half of marinade mixture over salami. Bake at 350 for 1 1/2 hours. Then pour balance of marinade over salami and loosely seal tin foil over it. Bake for another 1 1/2 hours. Take out and slice.

                        1. re: smilingal

                          hiding behind couch smilingal, but how do you score a big chub of salami?
                          sorry but it's late and I can't think.
                          love the sound of this eye appealing recipe, thanks.

                          1. re: smilingal

                            OH "SCORE" Salami.
                            duh..........I thought you meant like cut into it, you meant, go to store or a neighbors house or farmhouse and 'get' a salami

                          2. re: drewb123

                            drewb123 - wondering if you made the baked salami and how it went?

                        2. Working all weekend. Planning on Saucy Cilantro Beans warmed in crockpot all morning (lol, more 'semi-homemade' than even Sandra Lee could imagine: two-three different cans of Bush's Grillin Beans, lots of chopped fresh onion, celery, garlic, and handfuls of cilantro); and Smitten's Scallion Meatballs w/soy-ginger glaze:

                          Maybe a rotini-vinaigrette-veggie salad also. Depends what coworkers sign up for.

                          1 Reply
                          1. re: DuchessNukem

                            my friends mom came up with a yummy recipe once for baked beans/pork and beans whatever they were called.
                            anyway, to her canned beans and she said to use Campbells, she added [and I know how awful this sounds:
                            cut up chunks of vlasic pickles
                            cut up chunks of canned pineapple
                            cut in half good quality black olives

                            I know.........but I'm tellin ya, they were soooooooooooo good.

                          2. Superbowl is a fun tradition for us since we have to stay up all night to see it here in Denmark (and the sleep in the next day). It's just 2 of us, but we still make plenty of food. So far, we're planning on a veggie tray with blue cheese dressing, some sweet & sour BBQ ribs, 2-3 kind of sliders (brisket with a chipotle coffee BBQ sauce), burgers, and maybe mini fried shrimp poboys, if I feel like making both slider rolls and the poboy bread. I may also make some other dips for chips. We'll finish off with Belgian waffles, ice cream, and chocolate sauce. At least that's the plan!

                            1. I'm trying to keep it simple this year so it is going to be lasagna and salad both from the Carmine's Cookbook. Appetizers will be whatever friends bring.

                              1. Chicago Pizza Meat Ball Sandwich

                                4 (6-inch) hoagy rolls, split and toasted inside
                                16 two-inch cooked meat balls (recipe below)
                                1 1/3 cups Chicago pizza sauce (recipe below)
                                4 tablespoons grated Parmesan cheese
                                1 1/3 cups shredded mozzarella cheese

                                Place 4 meatballs on hoagy roll. Cover meat balls with
                                1/3 cup of pizza sauce. Top with 1/3 cup of mozzarella cheese
                                and then sprinkle with 1 tablespoon of Parmesan cheese.
                                Melt cheese under broiler. Repeat 3 more times. Serve warm.

                                Makes 4 Chicago Pizza meat ball sandwiches.

                                MEATBALLS (makes about 16 two-inch meatballs)

                                Meat Ball Dry Ingredients

                                1/3 cup Italian bread crumbs
                                4 Tbs Parmesan cheese
                                3 Tbs dried onion flakes
                                1 1/2 Tbs dried parsley
                                3/4 tsp dried mustard powder
                                3/4 tsp granulated garlic powder
                                3/4 tsp onion powder
                                3/4 tsp seasoning salt
                                1/8 tsp ground black pepper

                                Meat Ball Wet Ingredients

                                1 egg
                                1 1/2 Tbs crushed garlic
                                3 Tbs olive oil
                                1 1/2-lbs lean ground beef or lean ground turkey

                                Preheat oven to 350-F.

                                Mix dry ingredients in bowl and reserve until needed.
                                Mix wet ingredients in another bowl. Add meat and mix well.
                                Stir in dry ingredients and knead until well mixed.

                                Form into 16 two-inch meatballs. Place on baking sheet, evenly spaced, not touching.

                                Bake in oven at 350-F for 50 to 60 minutes or until center temperature
                                of meatballs reach at least 165 degrees F.

                                CHICAGO PIZZA SAUCE (makes about 1 1/3 cups)

                                1 Tablespoon Olive Oil
                                1/2 Tablespoon Garlic, minced
                                1/2 Tablespoon Dried Basil, crushed
                                1/2 Tablespoon Dried Oregano, crushed
                                1/8 teaspoon Anise Seeds or Fennel Seeds
                                1/4 teaspoon Table Salt, (or to taste)
                                1/16 teaspoon Black Pepper, freshly ground
                                1/16 teaspoon Red Pepper Flakes, (or to taste)
                                1 (14 oz) can Italian-style diced tomatoes
                                1/4 teaspoon Balsamic Vinegar
                                1/2 teaspoon White Granulated Sugar

                                In a saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, black pepper and red pepper flakes, and cook, stirring, for 30 seconds. Add the tomatoes, balsamic vinegar and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened and clear liquid is absorbed or evaporated, 20 to 30 minutes. Remove from the heat and let cool slightly before using.

                                1 Reply
                                1. I love Superbowl, just for the food. This year is a little different though. I've just recently had a Gastric Bypass and I've designed the menu around the things that I can eat. I'm attending to the needs of everyone, but I'm on a high protein and NO CARBS. Not my favorite combination, but necessary for me at this time. So here goes the menu:
                                  Superbowl Sunday
                                  Asian Scallops
                                  Baked Eggrolls - Comes from HungryGirl
                                  CrabRangoonies - Comes from HungryGirl

                                  NewEngland BeefStew
                                  Chicken, Brocolli&CornChowder

                                  Cheese Bread

                                  I'm also making a couple of low cal dips. Baked Spinach&Cheese and a Hot Crab. I'm serving these with sliced bacquetts.

                                  3 Replies
                                  1. re: othervoice

                                    Buffalo chicken drumsticks
                                    Hot Pizza Dip with fresh baked breadsticks
                                    Hot Sandwich bar - broccoli rabe, mock porchetta, garlic aioli)
                                    Pan Bagnat for non meat eaters
                                    Salad Bar
                                    Chicken Fajita casserole
                                    Oven Roasted Veg - still great at room temp

                                    1. re: itryalot

                                      Can you share your recipe for Chicken Fajita Casserole? Sounds up my alley.

                                    2. re: othervoice

                                      You get SO much credit for cooking such nice food for people given your restrictions. Good luck to you!

                                    3. Im finally going to do Bo Saam. Ive been intending to do it since the momofuku cookbook was released a couple of years ago, but the fact it was reprinted in the NYT and so many people tried it and gave rave reviews has pushed me to finally get it done.

                                      2 Replies
                                      1. re: twyst

                                        post the recipe if you can please twyst..........

                                      2. Home made Ham & Pineapple Pizza with BBQ flavored Pizza Sauce. Spinach dip with home made sourdough bread.

                                        1. Bacon biscotti and pimento cheese spread.

                                          1. I'm making Korean Spicy Chicken Wings - http://www.chow.com/recipes/11492-kor...

                                            and Nachos - insert recipe here? Anyone?

                                            Probably also going to make some kind of indian curry just to use up some yogurt and chicken

                                            1 Reply
                                            1. re: SocksManly

                                              I like to put my nachos on a pizza stone and layer chips, cheese more chips then more cheese. The bottom ones do get soggy sometimes tho. I top with peppers, onions, lettuce & tomato.

                                              Or have some type of cheese sauce in a small crockpot with fixings on the side.

                                            2. Sloppy Joes (step-daughter's request)
                                              BBQ pulled chicken & coleslaw potato skins
                                              Mashed potato cakes
                                              Jalapeno poppers - some with cheese/bacon & some with cheesy mashed potatoes
                                              Spinach/cheese dip (maybe)

                                              1. Chateaubriand (my brother sent it to me and wants me to try it and report back to him, he's getting ideas for Christmas), will do it up for sandwiches. Also little smokies in crescent roll dough, with cheese whiz (yep, might as well go junk all the way), and mustard for dipping. Also have mini sweet peppers, celery, carrots, broccoli, cauliflower, and ranch dip.

                                                1. Jalapeno popper dip is always a hit!

                                                  1. i think I am going to make individual pots of cheddar and beer fondue and serve pieces of german soft pretzels and brats alongside for dipping. As my main, I think I will be serving this great, really boldly flavored turkey meatloaf that I make + a homemade sauce for it which is always a hit. The meatloaf is freeform so it's only about 2 inches high and the slices come out fairly skinny - I'm thinking I will serve it as a sub maybe in some bakery hotdog buns which should be just the right size. See pic. *Meatloaf recipe can be found on last weeks blog post on Neurotic Kitchen. Of course my husband will demand wings, which will probably be the Old Bay Buffalo recipe I made earlier this year. Then I was also thinking of doing a cheese and meat plate and of course, pickle back shots may be in order too! Thanks for the other great ideas