Super Food for the Super Bowl
For years, I was oblivious to the Super Bowl – I honestly didn’t know when it occurred, let alone who was playing. Then, I met my husband whose fall and winter revolve around football pools and games. The ordinarily calm, Zen-like Johnnie Beer turns into loud-mouthed sports guy – yelling, swearing, clapping and cheering at the TV as if he were the coach himself. The whole thing seemed silly to me, until I learned about Super Bowl parties where you could drink beer all day and enjoy a myriad of ‘fun’ food items. Who cares if you don’t know the difference between a first down and a, um, actually, that’s the only term I can remember. Anyway, two fun foods have become an annual tradition at our house, Jalapeño Poppers and Buffalo Wings, both from a “Martha Stewart Living” episode years ago. Make sure to get all of the seeds and veins out of the jalapenos – last year we left a few in for ‘heat’ and they were particularly potent. (We have a super high tolerance for spicy things, but they were even too much for us.) The recipe also recommends wearing latex gloves while handling the jalapenos, but macho football guys, like Johnnie, can probably handle it.
photo and recipes from Martha Stewart Living online
When preparing this snack, you may want to wear latex gloves since jalapeño juices can irritate skin.
2 quarts canola oil or Crisco
1 cup all-purpose flour
1 cup beer (not dark)
Coarse salt and freshly ground black pepper
16 fresh jalapeño peppers, slit lengthwise down one side to create a pocket, stem end intact, seeds removed, if desired
4 ounces cream cheese and grated cheddar or Monterey Jack cheese, plus more if needed
1. In a deep fryer or medium stockpot, heat oil to 400°. Line a baking sheet with paper towels; set aside.
2. To make the batter, combine flour, beer, salt, and pepper in a small bowl. Whisk to combine; set aside.
3. Stuff each jalapeño with 1/4 ounce of cheese. Working in batches, dip jalapeños into batter, turn to coat, and drop into fryer until golden brown, 4 to 5 minutes. Transfer to prepared baking sheet to drain. Serve immediately with sour cream or blue-cheese dressing (recipe follows).
According to “Martha Stewart Living” television editor Sean Steyer, deep-fried chicken in a spicy sauce, Buffalo wings were invented in a Buffalo, NY bar in 1964. Now a bar staple nationwide, they make an ideal appetizer for informal gatherings. Serve this dish with its traditional accompaniments of creamy blue-cheese dressing and crisp celery sticks.
Serves 2 to 4
2 quarts canola oil or Crisco
3 1/2 pounds chicken wings, cut into three pieces, wing tips reserved for stock
4 tablespoons unsalted butter
1 cup Frank’s RedHot Sauce
2 1/2 teaspoons Tabasco sauce
1 1/2 teaspoons cayenne pepper
Blue-Cheese Dressing (recipe follows)
1. Heat 4 inches of oil in a deep fryer or medium stockpot over high heat until a deep fryer thermometer registers 400°. Line a baking sheet with paper towels; set aside. Add half of the wing pieces to hot oil, and fry until dark golden brown, 15 to 25 minutes. Transfer to prepared baking sheets to drain.
2. While wings are cooking, melt butter in a small saucepan over medium heat. Add hot sauce, Tabasco, and cayenne pepper. Cook, stirring occasionally, until hot. Lower heat, and keep warm until ready to use.
3. When the first batch of wings is finished cooking, transfer to an airtight container. Add half the sauce, and cover tightly. Shake container to fully coat wings. Repeat with remaining wings and sauce. Serve immediately with blue-cheese dressing and celery sticks on the side.
Makes 1 cup
2 ounces blue cheese, crumbled
1/4 cup buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
Juice of 1/4 lemon, or to taste
Coarse salt and freshly ground black pepper
In a small bowl, stir to combine all ingredients.
By Kim Bedwell
Big-time Flavor for a Big-time Game
This is one of my all-time favorite “Big Game” recipes. I’ve made it numerous times in the past couple years, and it’s always a crowd pleaser. I’ve found the best way to keep it warm while the game is on, is to keep it in a slow cooker on low.
SWEET ONION KIELBASA
Prep time: 5 minutes
Cook time: 25 minutes
1 pound kielbasa sausage
1 small onion
2 tablespoons butter
1 can (12-oz.) beer
1/3 cup honey
2 or 3 tablespoons spicy, brown or Dijon mustard
Pepper and/or chili powder (or favorite spices)
Slice kielbasa into 1/2-inch medallions. Chop onion and sauté in butter until onions are transparent. In a large skillet, bring 1/2 can of beer (darker beer for more flavor) to a slow boil and add kielbasa. Cook until the beer is reduced by half, then add the remaining 1/2 can of beer. Add the honey, mustard and spices to taste. Let simmer for 5 minutes or until sauce reaches a thick, honey-like consistency. Onions may be mixed in at the end or added to top as garnish.
Makes 4-6 appetizer servings
Created by Kevin Kehler of Neshanic Station, NJ, winner of the 2004 National Honey Board “Honey of a BBQ Tailgating Contest”
By Christine Moravec
My boyfriend and I have a crowd pleasing recipe for Green Chili Artichoke dip. Just about every time that we need to bring a dish to a party it’s our go-to that never lets us down, and there’s no doubt that it will be part of our Super Bowl mix. We usually make two bowls and attempt to freeze one for later, but it somehow never fails to disappear that same week. Here’s the recipe:
3 cans artichoke hearts
1 cup mayonnaise
1 cup parmesan cheese
8 oz can of green chilies
1 bag of salted tortilla chips
Drain and chop the artichoke hearts. In a mixing bowl combine hearts with mayonnaise and parmesan cheese. Drain and chop chilies and mix into the other ingredients. Divide mixture into two oven-safe bowls, sprinkle with additional parmesan if desired, cover with aluminum foil and bake at 350 for 25 minutes. Uncover and continue baking for an additional 5-10 minutes, until top starts to brown. Serve in the bowl with tortilla chips.
By Jenna Kirkwood
A Super Bowl tradition at my parents’ house is a huge pot of my dad’s sweet and spicy sausage chili. We have had this chili on Super Bowl Sunday for more years than I can remember, and it’s always a hit. I like it because it’s a nice hearty accompaniment to all of the fried and finger foods scattered around the house.
My dad, a faithful Bon Appétit subscriber, found this recipe in the “R.S.V.P.” section of an issue way back when (the rest of the issue has since vanished, but this page has lived on, chili stains and all.) The recipe was provided in response to a reader inquiry for the chili recipe from a restaurant called Dinosaur Bar-B-Que in Rochester, NY. None of us know for sure even what year this recipe was published, but we do know that this delicious chili recipe is timeless! Great find – thanks, Dad!
Chili with Sausage and Jalapeño (from Bon Appétit “R.S.V.P.” section)
4 tablespoons olive oil, divided
1 pound lean ground beef
¾ pound Italian sweet sausages, casings removed
1 large onion, chopped
1 large green bell pepper, chopped
2 jalapeño chiles, seeded, finely chopped
2 bay leaves
6 garlic cloves, minced
2 28-ounce cans crushed tomatoes with added puree
3 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons (packed) golden brown sugar
1 tablespoon ground black pepper
2 teaspoons ground oregano
2 teaspoons dried basil
Pinch of cayenne pepper
2 tablespoons fresh lime juice
Hot pepper sauce
Grated Monterey Jack cheese
Chopped red onion
Heat 2 tablespoons oil in heavy large pot over high heat. Add beef and sausages; cook until brown, breaking up with spoon, about 8 minutes. Transfer meat mixture to bowl. Reduce heat to medium-high. Add remaining oil to pot. Add onion, bell pepper, jalapenos, and bay leaves. Cook until vegetables are soft, stirring frequently, about 7 minutes. Add garlic; sauté 1 minute. Return meat to pot. Mix in tomatoes and next 7 ingredients. Simmer 25 minutes, stirring occasionally. Mix in lime juice. Season with salt. Serve chili in bowls, passing hot sauce, cheese, red onion, and sour cream separately.
By Brittany Mohr
I wish I could say I am getting really excited for this Sunday’s Super Bowl, but in all honesty I’m really looking forward to all the great food that always comes along with it! While many of my friends are yelling at the TV and calling the refs by names they wouldn’t dare repeat in front of their mothers, I’ll be calmly perusing the appetizer table with fellow foodies. Year after year, my favorite Super Bowl recipes tend to involve potatoes in one form or another – and I’m not just saying that because the United States Potato Board is a client of ours here at Fleishman!
Here’s a recipe for potato skins that I’ll be trying on Super Bowl Sunday:
Cheesy Potato Skins with Sun-Dried Tomatoes
(Courtesy of the United States Potato Board)
4 medium russet potatoes (about 1 1/2 pounds)
1/4 cup fat free sour cream
2 ounces shredded Parmesan cheese
2 ounces shredded Mozzarella cheese
1/3 cup finely chopped sun-dried tomatoes
1/4 cup sliced green onion tops
2 tablespoons chopped fresh parsley
Pepper to taste
Preheat oven to 375 degrees. Bake potatoes 50 minutes, or until tender. Let cool. Cut each potato in half. With a spoon, scoop out pulp leaving 1/4-inch of potato in each half. Cut each half in half again to form quarters. Season with salt and pepper. Bake potato quarters for 15 minutes. (This will crisp them up so that they can be picked up easily.) Mash 1 cup potato pulp with a potato masher (save remaining pulp for a later use). Stir in the sour cream, cheeses, tomatoes, green onions and parsley. Mixture will be sticky and hold together. With your hands, divide the mixture evenly between the potato skins, pressing the mixture into the skins. Sprinkle with fresh ground black pepper and bake for 15 minutes. Serve warm.
Yield: 16 stuffed potato skins.