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Super Bowl party food
24 January 2010
Ahhh, the Super Bowl. Some die hard football fans may consider this blasphemous to say, but I couldn’t care less about the big game. It may be due to my distaste over the years of cheering on the Philadelphia Eagles (Pronounced “Iggles” for the most loyal, multi-generational fans - you know who you are) only to be let down. The disappointment over a not so stellar season is fine, but in case you never noticed, Philadelphia fans don‘t always display the most sportsman-like behavior. So, when a season is going well, and then doesn’t pan out in the end, it’s almost embarrassing to ever admit so much as owning any Eagles apparel.
BUT … that’s not the point of this, is it? As usual, if there’s an excuse to have a party, I’m all over it. We’ve all been to parties to watch a game, and the usual food is served in the usual way. Let’s see … frozen appetizers ring a bell? Soggy, greasy, overly messy chicken wings, anyone? Would you care for Swedish meatballs from a crock-pot with toothpicks? A “Big Sandwich?”
Alright, alright, I’ll step down off my culinary high horse, but we all must admit how tiresome the same old fare can be. Should you have your favorites, by all means, stick with them. I like the meatballs, and the sandwiches, but the wings have got to be good. There is some good stuff to be found out there in the freezer section, but I’m the type (if you hadn’t realized this, yet) to want to jazz things up. That’s what got my gears turning in this … now to share it.
For a sports related event, such as the Super Bowl, we tend to stick with the finger food variety of things. The more substantial chili or even soup to be offered, as well as a salad of some sort, but whatever the case, nothing more than a fork or spoon would be necessary. I’m toying with the idea of inviting some people over, myself, and want it to be different than what would be expected. Here’s my menu for now, including my favorite recipes for things that tend to disappear almost as quickly as it takes me to put them on the table. Give the recipes a test run, or springboard off of the menu to inspire your own party. Also, I welcome requests for recipes (not just for this, but for anything). Please don’t hesitate to email me and ask for any, or to share your own. I love trying other people’s favorite recipes, too.
Chicken Wings*
Pickled Shrimp*
Blue Cheese Sliders*
Chicken/pork Satay*
Hot crab dip with crackers and pita chips
Spinach Empanadas*
Guacamole, mango salsa, and tomato salsa with tortilla chips
Leek, potato, bacon, & cheddar soup (served in mugs)
Pasta salad
Vegetable platter with dips
Fruit platter
Dessert/assorted cookies
* Recipes to follow
The favorites of the bunch are the wings (a recipe I seem to have perfected for cooking the wings, then either make your own or just use your favorite Buffalo sauce, and of course Blue cheese or Ranch dressing), the pickled shrimp, the sliders, the satay, and the empanadas. If you’re planning to attend a game party, don‘t go empty handed. Take it upon yourself to bring one of these preparations. And, hey, remember, at the end of the game, that’s all it is - a game. However, if you’re part of any successful wagers, I’d be happy to accept a percentage of the winnings.
Rubbed Wings
(Serves 8 allowing 2 per person)
- 1 pack (approximately 16 wings) of whole chicken wings, tips removed, and separated into sections.
Spice Rub
- 2 T ground cumin
- 2 T curry powder
- 2 T chili powder
- 1 T ground allspice
- 1 T ground black pepper
- 1 T dried oregano
- 1 T garlic powder
- 1 t cinnamon
- 1 t salt
- 1 t sugar
Buffalo Sauce
- 2½ T butter, melted
- 2 ½ T hot sauce (Tabasco, Crystal, Texas Pete, etc.)
Method
Prep the wings and place in a large bowl. Combine ingredients for spice rub, and sprinkle on the wings. (The rub mixture makes a good amount - don’t use all of it on the wings - 2 or 3 tablespoons of it is all you’ll need. Save the remaining rub for another time in an air tight container.) Let the wings sit for a few hours in the refrigerator. Pull them out about 20 minutes before cooking, to bring to room temperature. Either prepare your grill and cook the wings on low (turning frequently to avoid charring) for about 30 minutes. They will render a bit of fat, so they will cause a few flare ups if you’re not careful.
- Alternatively, roast them at 400 degrees on a broiler pan, so that the fat drips through, for 20-30 minutes.
To crisp up the skin even more, run them under the broiler (on a low setting) and turn them as needed until they reach desired crispness. (The wings may be prepared up to this point, and kept warm, until ready to serve.)
Combine the melted butter and hot sauce for Buffalo sauce. Transfer the wings to a large enough bowl to toss them with the Buffalo sauce.
Arrange on a serving platter accompanied by Blue cheese or Ranch dressing, and celery sticks.
Pickled Shrimp
(Serves 10-12)
- 15-20 whole allspice
- 6-8 peppercorns
- ½ t black pepper
- 1 lemon - halved
- 15-20 cloves
- 6-8 cloves garlic, crushed with side of knife
- 2 onions, sliced
- 2-3 stalks celery, broken or crushed
- 3-4 bay leaves
- ½ t dried thyme, or 1-2 fresh sprigs
- 5-6 sprigs fresh parsley
- ½ t dried red pepper flakes
- 1 T Worcestershire sauce
- 1 T hot sauce (Tabasco, Texas Pete, etc.)
- 2 ½ lbs raw, shrimp
- 2 medium onions, thinly sliced
- 10 bay leaves
Dressing
- 1 ¼ c vegetable oil
- ¾ c white vinegar
- 1 ½ t salt
- 2 ½ t celery seed
- 1 jar capers, with juice
- ¼ c Worcestershire sauce
- 1 T mustard
Method
Season 2 ½ courts water with 3 tablespoons salt. Add first 14 ingredients to the pot, squeezing the lemon into the water before putting both halves in the pot. Bring to a boil, and allow to simmer for 15-20 minutes. Add the shrimp, bring back up to a boil, then let simmer for 10 minutes. Remove the shrimp, and let cool, then peel and devein.
While shrimp are cooling, whisk together all the dressing ingredients.
In a large non-reactive container, arrange the shrimp with the remaining onion slices and bay leaves. Pour dressing over each layer. Cover and refrigerate for at least 24 hours. (Can be kept up to 5-7 days.)
Arrange shrimp on a large platter or deep glass dish, garnished with lemon slices and parsley sprigs, and toothpicks for serving.
Blue Cheese Sliders
(Serves 10)
- 4 lbs ground beef
- 3 scallions, chopped
- 1 clove garlic, minced
- 1 T chopped fresh parsley
- 1 T dried basil
- 2 t dried oregano
- 1 t chili powder
- ½ t cumin
- 1 T ketchup
- 1 T Worcestershire
- ½ t salt
- ½ t black pepper
- 1 lb crumbled blue cheese
Method
Mix all the ingredients, except the cheese, and shape into 20 patties. Make a pocket in the center of each, fill with blue cheese, and seal it closed.
Grill, broil, or pan fry for 6-8 minutes on each side.
Serve on small buns or dinner rolls with barbeque sauce, ketchup, or horseradish sauce.
Chicken Satay
Chicken
- 1 ¼ lbs boneless chicken breasts
- 2 T sesame oil
- 2 T vegetable oil
- ¼ cup dry sherry
- ½ cup soy sauce
- 2 T lemon juice
- 2 T chopped fresh cilantro
- 1 ½ t minced garlic
- 1 ½ t minced fresh ginger
- ¼ t salt
- ¼ t pepper
- ½ t hot sauce (Tabasco, Texas Pete, etc.)
Satay Sauce
- 4 t corn oil
- 2 t sesame oil
- ½ cup mince sweet onion
- 2 T minced garlic
- 1 t minced fresh ginger
- 1 T red wine vinegar
- 1 T brown sugar
- 1/3 c smooth peanut butter
- ½ t ground coriander
- 3 T ketchup
- 3 T soy sauce
- 1 T lime juice
- 1 t hot sauce
- ½ t pepper
Method
Cut the chicken into ½” x 3” strips. Combine the remaining ingredients in a bowl, and add the chicken, allowing to marinate for at least 1 hour, but not longer than 12.
Sauce
Heat the oils in a small sauce pan. Add the onion, garlic, and ginger and sauté over medium heat until translucent. Add the vinegar and sugar, continuing to cook, stirring until the sugar has dissolved. Remove from the heat and stir in the remaining ingredients (or combine in a food processor for a completely smooth sauce). Taste and adjust seasonings to taste.
Preheat the oven to 375 degrees. Thread each piece of chicken onto a wooden toothpick or skewer. Place in single layer on baking sheet. Bake for 5-10 minutes, until the chicken is just cooked. Serve hot with warm or room temperature bowl of dipping sauce and bunches of fresh or cooked tender sugar snap peas and sprigs of fresh cilantro.
May substitute pork, beef, lamb, shrimp or scallops for the chicken.
Spinach Empanadas
(Makes approximately 80 or more)
- 3 8-oz packages softened cream cheese
- 1/8 c softened butter or margarine
- 3¾ c flour
- ¾ t salt
Filling
- ½ c finely chopped onion
- 5 cloves garlic, minced
- 7 slices bacon, cooked and crumbled (reserve 1 T drippings)
- 15 oz frozen chopped spinach, thawed and drained well
- 1½ c cottage cheese
- ¼ t pepper
- ¼ t ground nutmeg
- Dash hot sauce
- 1-2 eggs, beaten (to seal pastry, and brush on empanadas before baking)
Method
For the pastry, in a large mixing bowl, with an electric mixer beat together cream cheese and butter until smooth. Gradually beat in flour and salt. Knead slightly by hand, wrap in plastic and refrigerate for 2-3 hours.
For the filling, sauté the onion and garlic in the reserved bacon drippings until softened. Stir in the remaining ingredients.
Preheat oven to 450 degrees. On a lightly floured work surface, roll out the pastry until 1/8” thick. Using a 3” biscuit cutter, cut out as many circles as you can. (wrap remaining pastry and place back in fridge until ready to roll and cut more.) Place 1 teaspoon of the filling on one half of each circle. (Don’t be tempted to over fill - they will leak when baking if overfilled.) Moisten the edges with the egg and fold over making a semi-circle. Place each pastry on ungreased baking sheets. Gently seal with tines of a fork, and brush with egg. Poke vent holes in each empanada, and bake for 10-12 minutes until golden brown.
They can be made in advance and frozen. Reheat when needed.
Serve with salsa and ranch dressing for dipping.
(I play around with the filling for these depending on my mood - any combination of ingredients may be used for the filling, but this is the most crowd friendly.)
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