Wine Spectator Online Wine Spectator Forums Dining and Cooking What Do You Serve on Super Bowl Sunday?
Wine Spectator Forums Dining and Cooking What Do You Serve on Super Bowl Sunday?|
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Associate Editor WineSpectator.com |
In the upcoming days, <i>Wine Spectator</i> Online will be publishing our guide to eating and drinking on Super Bowl Sunday, with recipes for wings, chili and a few other football favorites, along with wine matches.
What are your favorite recipes or dishes for Super Bowl Sunday? |
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We host a Superbowl party every year. The den is pretty crowded, so I don't make messy things like wings, but I do have a good recipe for them:
Deep-fry wing sections in canola or peanut oil, using no breading, flour, or spice of any kind. I have a motorized deep fryer that does the work for me. When crispy, toss the wings in a mixture of hot sauce and melted butter. If you want really spoecial wings, a little garlic and horseradish to the hot sauce mixture, We have the meal catered, but we make all the appetizers. The meal is a buffet and is served at halftime. Appetizers: 1. Caviar and egg. This is a special dish that people clamor for. It's one of my great recipes. 2. A selection of cheeses, breads, and crackers. For the timid, we'll throw in something like Jarlsberg, but most of the other cheeses will have some stank on them. 3. Crudite and dip. Yeah, boring but the dips are good. 4. Jumbo shrimp with two sauces- a traditional cocktail sauce with whang in it, and aioli. 5. Nachos- baked with cheddar and jalapeño jack cheeses. Served with guacamole. 6. Hummus and taramasalata wth bagel chips 7. Pigs in blankets with deli and Dijon mustard (from the caterer) 8. Small potato knishes (from the caterer) 9. My own trail mix combination- equal amounts of cashews, fresh golden raisins (as opposed to raisins that have been sitting around and gotten dessicated and hard), and M&Ms. 10. Real popcorn with real butter and sea salt Wines to be served in polycarbonate (non-breakable) reasonably functional stemware for this mostly non-wino crowd- Kumala Chardonnay and Marietta Old Vine Red #40, along with a selection of beer, soda, fruit juice, and water. Just one more sip. |
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Very impressive Board-O. I have to say, "Just one more sip!" I like an appetizer that is simple to make. Make a dry mixture of 1 cup light brown sugar, 1 teaspoon of Toney's Creole Seasoning and 1/4 teaspoon cayenne pepper. Mix together. Take a 1 pound package of lean bacon, and cut stips in half, vertcally. You may need another pack, most bacon has 12 to 16 strips. Get a small package of boneless skinless chicken breast. Should have about 4 breast in the pack. Cut each chicken breast into bit size chunks. Roll the breast into sugar mixture and wrap bacon around chicken chunk and secure with a toothpick. Bake at 350 or 375 until backon is fully cooked. It tastes really great and would be great with a Cali Pinot. These can be done in advance and popped in the oven.
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Board-o, I am now one of those people clamoring for the caviar and egg recipe, please.
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We don't do it up as much as Board-O, but:
For appys we usually do "ball park preztels", chips and homemade salsa, mexican 7-layer dip and usually a spinach dip. I'll usually make smoked ribs or chile for the main dinner. But this year, I was thinking about gyros, or subs, but wings sounds like a fantastic idea also. Hmmm.... Go HOKIES!!! |
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Board-O, it's not nice to put your whang in the food. Is drazi a guest this year?  -------------------- "One may dislike carrots, spinach, beetroot, or the skin on hot milk. But not wine. It is like hating the air that one breathes, since each is equally indispensable." Marcel Ayme` |
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That didn't take too long!
 Just one more sip. |
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We don't do anything special for the Super Bowl, sometimes we don't even watch it. This year with Prince as the halftime show, pretty much guarantees that we won't be watching that.
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I like to pay tribute to the teams in addition to the usual junk food.
For Chicago, Deep Dish Pizza and Chianti. For Indianapolis, help (horse meat or what)! That's why World Cup Soccer is more fun-Portugal, Germany, France and Italy-lots of wine choices there. Whang is the zest of life! |
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Chicago-style Italian Beef sandwiches in honor of Da Bears.
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well I guess I must speakfor us here in Indy. We may not have a food associated with us, but we do love our Colts! You could do pork chops, or fried tenderloins in honor of Indy, or really whatever sounds good. And just drink beer, it's football folks!
z |
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Actually, talking to PURPLE earlier, I think we're doing a deep dish pizza flown in from Chicago in honor of the bears and we're probably doing breaded pork cutlets in honor of indy, the winners.  Joe ----- Wine is like potato chips around me...if it's open, it's gone. |
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Talking trash alrready?
Wieners for losers! |
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breaded pork cutlets work....and don't forget the corn on the cob!
yes I believe......! z |
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Great time to eat isn't it? |
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Food and soccer is a great idea. I usually need something to keep my attention to help me from falling to sleep |
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1. Turkish dried apricots, but find the most moist and plump. Where the apricot pit has been removed insert a green olive of any type, but one with some salt is best. Wrap the apricot in bacon or pancetta and broil for a couple minutes. These are relatively quick to make and normally 100 is a good number to make if your having 15 guests or so.
2. Home made picolo crostini slices, baked thin with olive oil. Mix up some mayo, hate it normally, asiago cheese can add a little garlic if you like, add a small almount of flour and one egg. This should be mixed into a paste then a small dollop goes on the crostini, broil till brown. 3. Roasted garlic for spreading. Take all the paper off the garlic, slice a flat on the bottom and a flat on the top. Rub with olive oil and fresh ground black pepper. Place in a roasting dish with chicken stock in the bottom. Fill the stock in the pot until it reaches slightly less then halfway up the garlic bulbs. Cover and roast until tender, remove the lid and roast till brown. |
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Don't forget the air freshener, Stephanie.
Just one more sip. |
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Cute.
But you should know the roasting process takes the pungency out of the garlic like a miracle. I am no fan of stinky men in the living room. |
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I serve the following
Jumbo Shrimp Crab Claws Crab cakes Lobster Cakes Beef Wellington Spanakopita Cut fresh vegetables with dressings Greek olives Poached Salmon Cheese Plate with Baked Brie,Jarlsberg,Feta,smoked cheddar. cheese and chicken enchiladas Chinese Chicken Salad Corn beef, Pastrami and roast beef Cole slaw and potato salad cake to celebrate a bunch of birthdays and anniversaries drinks including Orange Crush and Cream and Cel-Ray soda This year I plan on serving 84 and 85 Heitz Martha's Vineyard, then 1983 Chateau Margaux and finish up with 1983 Chateau D'yquem. This year I am going to learn about white wines and next year I may add some fabulous dry white wines to my list. Any suggestions? |
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Not too into pairing, huh?
Just one more sip. |
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Bump- what are you serving this year? I usually stick to the traditional finder foods that pair well with beer.
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The finder the keeper?  |
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A big pot of Chili with cornbread and plenty of Sierra Nevada pale ale.
__________________________ Alta is for skiers! |
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