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Super Bowl 2013 Menu ideas inspired by the cities of both teams.

DarthEater Jan 22, 2013 06:55 AM

Help me brainstorm a menu in honor of San Francisco and Baltimore. Recipes are a plus. Drinks are a bonus.

Here are my criteria :
*Nothing that involves cracking(crabs). I will be using the canned crab meat.
*Can be eaten standing up.
*Must be able to eat with one hand(other hand holding the plate of course).

Here is what I've started out with:
Wings in Old bay seasoning
Sandwiches made with sour dough bread
Crab cakes
Hot crab dip
Fortune cookies (cheesy, yes I know.)

Add to the list?

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  1. foodieX2 RE: DarthEater Jan 22, 2013 07:09 AM

    Your menu looks like mine except I am doing shrimp with old bay and serving Natty Bohs.

    Hot crab dip
    mini crab cakes
    old bay steamed shrimp (maybe beer boiled with old bay instead)
    pit beef sandwiches
    wings
    pizza
    snacks (chips etc)

    2 Replies
    1. re: foodieX2
      c
      CDouglas RE: foodieX2 Jan 22, 2013 08:21 AM

      Second this.

      Add some Berger cookies and snowballs/snoballs and you are all set. Extra points for Skylight flavor.

      Go Ravens!

      1. re: CDouglas
        foodieX2 RE: CDouglas Jan 22, 2013 08:23 AM

        Berger cookies!!! how could I have forgotten those <head slap>

    2. Cynsa RE: DarthEater Jan 22, 2013 07:09 AM

      http://chowhound.chow.com/topics/483865

      Mango Crab Salad in Wonton Cups
      http://www.multiplydelicious.com/thef...

      Baltimore Crab Pretzel Sticks
      http://www.foodrepublic.com/2013/01/0...

      Shrimp burger sliders
      http://www.examiner.com/article/balti...

      Irish Coffee
      http://www.chow.com/recipes/10219-iri...

      Anchor Steamed Beer with your Natty Bohs
      http://www.anchorbrewing.com/

      http://www.yumsugar.com/Iconic-San-Fr...

      2 Replies
      1. re: Cynsa
        b
        blaireso RE: Cynsa Feb 1, 2013 12:51 PM

        We're going to someone's house and bringing an appetizer. As diehard 49er fans, we have to represent. I had this thought of baby crab louis in wonton skins. And thanks for the Anchor Steam beer idea, I'd forgotten. Was going to do crab cakes, but remembered they're a Maryland specialty as well as San Francisco. Bummer.

        When you're baking the wonton skins in cupcake molds, how long do you think I should bake them? Brush with which type of oil? I don't want the wontons to be buttery or olive-y. I really want the crab to shine. (And if I can't find the good crab, I'm going with shrimp--and remoulade instead. We CHers are nothing if not flexible, ha ha.)

        1. re: blaireso
          Cynsa RE: blaireso Feb 1, 2013 05:11 PM

          I've made the wontons brushed very lightly with canola oil, light olive oil, and also sprayed with PAM or a baking spray.

          http://www.foodnetwork.com/recipes/el...

          Another option: toast cups — remove crust, and press bread into buttered or oiled or Pam non-stick sprayed muffin cups and bake.
          http://codyman4.hubpages.com/hub/cris...

      2. m
        masha RE: DarthEater Jan 22, 2013 07:46 AM

        A Baltimore complement the fortune cookies for dessert: Lemon halves with a peppermint stick stuck in the center -- a traditional mainstay of the Baltimore Flower Show.

        1. twyst RE: DarthEater Jan 22, 2013 07:47 AM

          Forget cooking for the teams involved, just cook cajun food and pretend you are in New Orleans at the game!

          1 Reply
          1. re: twyst
            l
            ludmilasdaughter RE: twyst Jan 30, 2013 08:14 AM

            LOVE that idea and stealing it!

          2. juliejulez RE: DarthEater Jan 22, 2013 08:36 AM

            Rice A Roni.

            Sorry, I couldn't resist :)

            5 Replies
            1. re: juliejulez
              foodieX2 RE: juliejulez Jan 22, 2013 08:46 AM

              haha!

              porcupine meatballs! my childhood BFF's favorite.

              http://www.cooks.com/rec/view/0,1626,...

              and if thats too difficult…
              http://www.youtube.com/watch?v=dxK7qz...

              1. re: juliejulez
                Breadcrumbs RE: juliejulez Jan 23, 2013 08:21 AM

                Funny julie, that was my first thought when mr bc told me about SF. I wonder if it's still around?

                1. re: Breadcrumbs
                  Cynsa RE: Breadcrumbs Jan 23, 2013 09:01 AM

                  Rice-A-Roni was introduced in 1958 by Golden Grain in San Francisco; purchased in 1986 by Quaker Oats and became part of PepsiCo in 2001.

                  Golden Grain Company
                  P.O. Box 049003
                  Chicago, IL 60604-9003

                  1. re: Breadcrumbs
                    juliejulez RE: Breadcrumbs Jan 23, 2013 09:02 AM

                    Rice A Roni? You bet it is. In like 50 different flavors. I'm ashamed to admit that I use the Mexican one pretty often.

                  2. re: juliejulez
                    alliegator RE: juliejulez Jan 23, 2013 09:54 AM

                    You don't have to be kidding---it can be fritter-ized!
                    http://www.sarahmelamed.com/2010/06/r...

                  3. i
                    Indy 67 RE: DarthEater Jan 22, 2013 08:58 AM

                    As a Marylander, I'd like to encourage you to check out the cost of using fresh processed crab, the kind that comes in a plastic container nestled in ice at the fish department. It is much tastier than canned crab. Your guests will say "thank you."

                    Here's a link to Berger cookies, a Baltimore classic:
                    http://bergercookies.com/

                    They're only available in stores in the MD/DC/VA area but the company ships.

                    5 Replies
                    1. re: Indy 67
                      DarthEater RE: Indy 67 Jan 22, 2013 03:58 PM

                      And I thank you for the fresh crab tip! This will be my first time making crab cakes.

                      1. re: DarthEater
                        i
                        Indy 67 RE: DarthEater Jan 23, 2013 01:47 PM

                        My best advice: Don't put too much filler in the crab cake (e.g. cracker or bread crumbs) or other ingredients. If you're going to spring for fresh picked crab, let the lovely flavor of the crab shine through.

                        Look at the the following two recipes for crab cakes:

                        http://www.foodnetwork.com/recipes/pa...

                        http://americanfood.about.com/od/keyt...

                        The first version may taste good, but all that seasoning will compete with the crab. The second passes the Marylander test.

                        Even two recipes from Epicurious, both claiming to be true Maryland crab cakes are quite different. One is simple and earns the praise of lots of Maryland reviewers; the other is heavily altered (jalapenos?? really?).

                        Here are those two links:

                        http://www.epicurious.com/recipes/foo...

                        http://www.epicurious.com/recipes/foo...

                        1. re: Indy 67
                          f
                          FriedClamFanatic RE: Indy 67 Jan 23, 2013 02:27 PM

                          Crabcakes should have NO or very minimal filler. IMHO I use Mayo to bind, shape carefully and fry

                      2. re: Indy 67
                        egit RE: Indy 67 Jan 23, 2013 10:09 AM

                        I absolutely second this. It can be a little spendy, but it's a million times better than anything canned. Get lump crab meat if you can.

                        1. re: Indy 67
                          fldhkybnva RE: Indy 67 Jan 24, 2013 04:25 PM

                          I 2nd this recommendation. Most stores sell freshly packaged crab meat which is far superior to the canned stuff.

                        2. dave_c RE: DarthEater Jan 22, 2013 11:55 AM

                          For SF, Cioppino or crab cakes.

                          For Baltimore, pickled pigs feet. Like the pig, Baltimore will be defeeted. :-)

                          3 Replies
                          1. re: dave_c
                            DarthEater RE: dave_c Jan 22, 2013 04:03 PM

                            What is the difference between a San Francisco and Baltimore crab cake?

                            1. re: DarthEater
                              Cynsa RE: DarthEater Jan 23, 2013 09:14 AM

                              huge differences in the taste of Dungeness crab and the blue crab from Baltimore.
                              from chowhound posts, a purist might surmise that a true crab cake cannot be made with our Dungeness crab. we make do, and enjoy the results.
                              http://www.sfgate.com/news/article/Fi...

                              1. re: DarthEater
                                dave_c RE: DarthEater Jan 23, 2013 09:18 AM

                                West coast crab cakes are made from Dungeness while Maryland uses Blue crabs.

                            2. l
                              laliz RE: DarthEater Jan 22, 2013 02:49 PM

                              ~ a wonderful shrimp or prawn cocktail but skip that old bay (uh) stuff; use a good cocktail sauce or make one; or make remoulade

                              ~Crab Louis

                              ~mission-style burritos

                              ~clam dip in sourdough bread bowl

                              ~cold cheese dip n sourdough bread

                              ~Guy Fieri's Waka Waka Salad

                              ~Magic Cookie Bars

                              3 Replies
                              1. re: laliz
                                LaLa RE: laliz Jan 23, 2013 07:33 AM

                                Or clam chowder in a sourdough bread bowl!

                                1. re: laliz
                                  m
                                  mike0989 RE: laliz Jan 23, 2013 08:44 AM

                                  I've served deconstructed crab louie before. Basicaly it was romaine leafs, the crab salad (with the other ingrediants mixed in) and dresssing in seperate dishes. The Guests then assembled their own like lettuce wraps. Made for a nice party dish.

                                  1. re: mike0989
                                    m
                                    mwhitmore RE: mike0989 Jan 27, 2013 08:00 AM

                                    Great idea!

                                2. f
                                  FriedClamFanatic RE: DarthEater Jan 22, 2013 04:01 PM

                                  Don't forget some Ghiradelli chocolate

                                  1 Reply
                                  1. re: FriedClamFanatic
                                    l
                                    laliz RE: FriedClamFanatic Jan 22, 2013 04:15 PM

                                    Ghiradelli is in the Magic Cookie Bars (recipe on their site)

                                  2. m
                                    mwhitmore RE: DarthEater Jan 23, 2013 08:47 AM

                                    For San Francisco, an bowl of assorted fruits and nuts. (grin!)

                                    2 Replies
                                    1. re: mwhitmore
                                      Cynsa RE: mwhitmore Jan 23, 2013 09:06 AM

                                      btw, you do know that fruits and nuts are good for you?
                                      John Waters moved from Baltimore to San Francisco and we love him all the more.
                                      http://en.wikipedia.org/wiki/Dreamlan...

                                      1. re: Cynsa
                                        m
                                        mwhitmore RE: Cynsa Jan 27, 2013 07:54 AM

                                        Yes, I am a devout San Franciscan myself, embracing our nuttiness. Go Niners!

                                    2. 4
                                      4X4 RE: DarthEater Jan 23, 2013 09:57 AM

                                      Natty Boh to drink.

                                      The last time the Ravens were in the Super Bowl, we made some kind of purple shooters and drank them every time Baltimore scored.

                                      1. alliegator RE: DarthEater Jan 23, 2013 10:03 AM

                                        How about mini roast beef sandwiches with horseradish sauce? That seems to be popular in Baltimore and sounds tasty!

                                        1. Savour RE: DarthEater Jan 23, 2013 10:20 AM

                                          Crab Rolls. Like lobster rolls but with crab.

                                          1. m
                                            mike0989 RE: DarthEater Jan 23, 2013 10:57 AM

                                            For the 49er's

                                            Hangtown fry
                                            Chop suey in individual size takeout cartons (don't forget the fortune cookie)
                                            Oyster's on the half shell (this would work for either team)

                                            1. f
                                              FriedClamFanatic RE: DarthEater Jan 23, 2013 01:14 PM

                                              Maryland and a lot of the lower Chesapeake area also has a lot of chicken farms and several processing plants (Perdue and Tysons, etc) Not Baltimore per se, but an alternative for non crab lovers (like me)

                                              1. pikawicca RE: DarthEater Jan 23, 2013 02:35 PM

                                                For SF, Joe's Special -- easy to make for a crowd, and easy to eat (pretty damn tasty, too). Everyone likes this, and most people outside of the Bay Area have never heard of it, much less eaten it.

                                                7 Replies
                                                1. re: pikawicca
                                                  m
                                                  mike0989 RE: pikawicca Jan 24, 2013 08:08 AM

                                                  +1

                                                  Don't know how I forgot these. I grew up on them and still love to make them.

                                                  1. re: mike0989
                                                    c
                                                    cookinglisa RE: mike0989 Jan 26, 2013 08:24 PM

                                                    what is "joe's special" -- and recipe please ( I grew up in fresno and then moved to orange county and have never heard of it)

                                                    1. re: cookinglisa
                                                      pikawicca RE: cookinglisa Jan 27, 2013 07:05 AM

                                                      The dish originated at a now-defunct Italian restaurant in SF. There are numerous variations, but here's what I do:

                                                      Brown and drain ground beef. Cook onion and mushrooms in olive oil. Thaw and squeeze dry frozen chopped spinach. Throw it all into a big skillet and heat through. Add some beaten eggs and cook until set. Season with S & P. (I add a touch of Italian seasoning.) Stir in a handful of grated Parm.

                                                      In some versions, there is more egg than anything else, but I like the eggs in the background.

                                                      1. re: pikawicca
                                                        fldhkybnva RE: pikawicca Jan 30, 2013 08:21 AM

                                                        Hmm, it sounds like my usual Sunday morning breakfast. Perhaps, I should name it :)

                                                        1. re: pikawicca
                                                          Breadcrumbs RE: pikawicca Jan 31, 2013 02:49 AM

                                                          Interesting pica. I bet that would be great w sausage as well. Italian, chorizo...mmm!

                                                    2. re: pikawicca
                                                      l
                                                      laliz RE: pikawicca Jan 31, 2013 07:51 AM

                                                      LOVE Joes Special

                                                      1. re: pikawicca
                                                        b
                                                        blaireso RE: pikawicca Feb 1, 2013 12:59 PM

                                                        Another terrific idea and reminder! I've got some in my freezer right now in batches for quick lunch or dinners. I make it up to the point where you'd add the eggs, then freeze. Pop one out, let it thaw, add the eggs and you've got a great, healthy dinner. I've made it with turkey, beef, added mushrooms, bacon, worcestershire, ketchup, soy, whatever over the years. Basic ingredients: ground beef, onion, spinach, eggs. Hmm, maybe bake in mini cupcake pans topped with a little parm for an appetizer? Or, in a big ol' skillet for people to help themselves? Fabulous idea--thanks!

                                                      2. f
                                                        FoodPopulist RE: DarthEater Jan 27, 2013 07:50 AM

                                                        Not sure if you can get it, but beers would be National Bohemian (or Natty Boh) for Baltimore and Anchor Steam for San Francisco. For non-alcoholic options, Frostie Root Beer was originally made in Maryland while Mug Root Beer started in San Francisco.

                                                        The official state dessert of Maryland is Smith Island cake.

                                                        1. Breadcrumbs RE: DarthEater Jan 27, 2013 09:45 AM

                                                          I've decided on Creole Crab Burgers

                                                          http://pinterest.com/pin/283797213990...

                                                          and I'm debating on whether to make a Muffuletta as well for the meat lovers.

                                                          1. g
                                                            Gunnarliden RE: DarthEater Jan 27, 2013 07:22 PM

                                                            We are also doing this in our family as a competition, our side is doing Baltimore. We feel good about our crab options, any other non crab non meat recipes besides Berger cookies?

                                                            1 Reply
                                                            1. re: Gunnarliden
                                                              c
                                                              charmedgirl RE: Gunnarliden Jan 30, 2013 07:02 AM

                                                              Pit beef sandwiches with horseradish
                                                              Fried lake trout? Was never my family's thing, but you do see the places serving it all over the city
                                                              Although totally out of season, MD is known for delicious corn, so maybe something involving frozen corn, just to give it a nod?
                                                              Utz potato chips!!
                                                              Peach cake, again not in season but a Baltimore classic
                                                              Goetze caramels?
                                                              Agree no Lord/Lady Baltimore cake

                                                            2. MidwesternerTT RE: DarthEater Jan 27, 2013 08:15 PM

                                                              Lord Baltimore cake and Lady Baltimore cake?

                                                              http://allrecipes.com/recipe/lord-bal...
                                                              http://allrecipes.com/Recipe/Lady-Bal...

                                                              2 Replies
                                                              1. re: MidwesternerTT
                                                                f
                                                                FoodPopulist RE: MidwesternerTT Jan 27, 2013 10:12 PM

                                                                That cake is said to have originated in Charleston, South Carolina.

                                                                1. re: MidwesternerTT
                                                                  r
                                                                  Roland Parker RE: MidwesternerTT Jan 31, 2013 08:08 AM

                                                                  From Baltimore and I've never seen it on menus and in bakeries around the city. Despite the name it's not a Baltimore speciality.

                                                                2. Bryan Pepperseed RE: DarthEater Jan 28, 2013 05:17 AM

                                                                  One drink for both cities.....
                                                                  Turn down the volime on the game, put Dick's Picks, Vol. 23 (Grateful Dead: Baltimore Civic Center 9/17/72) on the old victrola and serve any (or all) of these Grateful Dead cocktail variations:

                                                                  http://www.drinksmixer.com/cat/3225/

                                                                  1. b
                                                                    BobbiD RE: DarthEater Jan 29, 2013 07:26 PM

                                                                    http://www.foodnetwork.com/recipes/fo... This crab salad is a major hit. You could spoon it onto slices of a large cucumber and they are easily handheld. That's how I serve them typically

                                                                    1. l
                                                                      lseavey RE: DarthEater Jan 30, 2013 08:24 AM

                                                                      Crab Louie served in an endive leaf
                                                                      Hot Dungeness crab dip with sourdough baguette slices
                                                                      Mini blue crab cakes (NO CANNED EVER!)
                                                                      Pit Beef sandwiches
                                                                      Purple, black, yellow and red jello shots
                                                                      Ghirardelli brownies cut out with football cookie cutters
                                                                      Utz Old Bay chips

                                                                      1. fldhkybnva RE: DarthEater Jan 31, 2013 08:49 AM

                                                                        A friend just sent me this link in case anyone is still looking for ideas http://blogs.kqed.org/bayareabites/20...

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