You may be wondering why a food site focused on cooking for two, would post a collection of recipes for a Superbowl party. But you may be hosting a party or small gathering or you may be going to one and expected to bring an edible contribution.
This year I've been concentrating on traditional Superbowl treats. Most of these are recipes I actually fix for supper from time to time (and they make fine suppers with a side dish or two) but they are also easy to triple or quadruple for a party. Some are best made and served at home, others travel well. Me? I'll be avoiding the whole thing as usually do unless I'm catering a party. But I might make the ribs that evening as a nod to the occasion – even though I'll be watching something else.
This year I've been concentrating on traditional Superbowl treats. Most of these are recipes I actually fix for supper from time to time (and they make fine suppers with a side dish or two) but they are also easy to triple or quadruple for a party. Some are best made and served at home, others travel well. Me? I'll be avoiding the whole thing as usually do unless I'm catering a party. But I might make the ribs that evening as a nod to the occasion – even though I'll be watching something else.
Traditional Chicken Wings: Made from Tiny Buffaloes
Creative Commons License 2011 Kevin Marsh
There is perhaps no more traditional Superbowl food than Buffalo Wings. The thing is they usually aren't traditional. The original wings (invented at the Anchor Bar in Buffalo) have no coating. The plain wings are deep-fried then coated with sauce made of butter and Frank's Hot sauce. Second, In Buffalo they're just called wings. I've eaten hundreds of spiced wings over the years, but the best I ever had were the originals at the Anchor Bar in Buffalo. Here's how you make make them. (Best served, fresh at your own party, keep warm in a slow cooker or chafing dish.)
Creole Crab Dip: Munching in New Orleans
Copyright 2011 JeffreyW
Dip is essential at Superbowl party. This Creole crab dib is also a big hit when I serve it. If you want to get fancy at home, bake some frozen puff pastry of phyllo cups and stuff them with the dip. To keep it simple just go with crackers and veggies. You can make this a couple of days advance and take it with dipping materials to someone else's party. It's pretty addictive in either form.
Taco/Nachos: Chile in Pita
Copyright 2008 Kevin D Weeks
Mexican food - tacos, nachos, quesadillas, chili - are a regular feature at Superbowl events.My take is somewhat different. I make a big pot of my favorite chili (kept warm in a slow -cooker) and serve it with small, sliced pita-bread halves (kept warm wrapped in moist towels in a chafing dish). Stuff the pita halves with chili, add a topping or two, and chow down. This arrangement is somewhat less messy than tacos and more satisfying then nachos. Note: You may want to bump the amount of corn meal to 2 tablespoons so the mixture holds together better.
Bacon-wrapped Water Chestnuts
Copyright 2010 Kevin D Weeks
You can prep these at home, but they must be cooked on the spot. So If you want to take them to a party make sure you have oven access. My practice is to make them the day before and store them in a plastic container (a big one, these things disappear). Then I take my heavy baking sheets, heavy-duty aluminum foil, and the prepped chestnuts to the party.
Tex-Mex Butter Cracker: Game-time Munchie
Copyright 2010 Kevin D Weeks
A friend of mine brought me some chile-crackers from Texas and I found them completely addictive. But not living in Texas I had to make them myself. They're not hard to make and although best on the day they're baked they're still mighty good the day after - and even the day after that if kept tightly sealed. Serve them on a plate and offer a good stack of cocktail napkins 'cause they're crumbly.
Oven-barbequed Ribs
Kevin D Weeks
As a Southerner I'm a purist on pork barebeque - except the local fire department won't allow me to cook over wood, gas, or even electricity if I include wood for smoking. (I can do it inside the condo, but not outside. Go figure.). So not being willing to give up my ribs I found this recipe a friend of mine developed. It's actually pretty good, especially when it's 35 degrees outside with a windchill of 20.
Chicken Fingers: Not Just for Kids
I love these chicken fingers with assorted sauces. It's like my recipe for Minute Steak Medley and the corned beef with assorted mustards, each bite is different from the last. I know, chicken fingers are supposed to be an appetizer or snack and I've served these at more than one football party (kept warm in a crock pot), but add a salad, some oven fries, and a brownie for dessert and you've got a great meal easily made in 30 minutes or so.