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I used this snack recipe for a Super Bowl party a few years ago. Not only was it a big hit, but it also allowed me to eat away my sadness after the Patriots lost to the Giants. It's a perfect Super Bowl recipe because it doesn't involve many ingredients and it is not complicated to prepare, which is great news for you, since it's Sunday and you're still in need of Super Bowl food ideas.
This dip doesn't really have a name -- Boursin Cheese Dip? Cheesy Cheese Dip? -- but since it involves three types of cheese, let's just call it Spencer Hall's Nightmare.
What You'll Need:
Pre-heat oven to 350 degrees. Drain the water from the can of artichoke hearts (if you bought a can).
In an oven-safe dish, mix all the ingredients together, using about a handful or so of the mozzarella cheese and as much or as little of the artichokes as you like (for the mixing part, it really helps if you have an electric mixer; either way, let the cream cheese and Boursin sit out for a bit to soften them up before hand).
Once all the cheese is smoothly blended together, sprinkle some mozzarella cheese on top and place in the oven for 20 minutes. After those 20 minutes, BROIL the dish for a few minutes, until the top begins to brown.
Serve warm with a French baguette or pita chips (or whatever you prefer, really) and ENJOY!
BONUS BEER PAIRING:
Stone's Arrogant Bastard Ale. It's one of my favorite beers, and it's simply delicious. Plus, the malts really pair well with a cheese-heavy dish. Bonus points to you if you can find their Sublimely Self-Righteous Ale.
Signature drinks are a tricky challenge when planning a Super Bowl party. Cities like Green Bay and Pittsburgh are known more for their preferences for say, an Imp and n' Iron -- a shot of Imperial Whiskey and an Iron City Beer-- than they are a regional martini or punch. (Unless you know of a good way to rim a cocktail glass with fresh,
squeaky cheese curds. And if you do have such a recipe, I've got just two words for you: Call. Me.)
That doesn't mean you cannot have some fun and are stuck just serving beer and soda. Colorful team jelly shots, a strong punch and special drink for the party's designated drivers turn any given Sunday into any given Sunday you might get more than just a little tipsy.
The simple rule of jelly shots is that you want to keep the amount of liquids, either all alcohol or a mix of alcohol and water, equal to the amount of water you would use in making plain Jello. So 3 ounces of Jello are mixed with 1 cup of hot water, cooled and then mixed with either 1 cup of spirits or 1/2 cup of chilled spirits and 1/2 cup of cold water, so on and so on. Keep in mind the stronger you make a jelly shot, the less they taste like anything and the more they taste like straight booze. For the most part, I prefer to make my jellies on the weaker side as they're supposed to be fun, not something that returns you to Spring Break in Cabo, circa 2002: The Foam Party.
Flavored Jello is used in each one of these shots, as experiments with colored spirits and unflavored, clear gelatin were not successful in the lab. No one wants grey and sea foam green jellies.
If you don't have easy access to Blavod, use plain vodka with 1 full teaspoon of black food coloring. (Although I do recommend seeking it out as it also makes a nice layered shot when poured on top of lemoncello.) Using citrus vodka instead of plain vodka in the yellow layer gives the jelly shot give the jelly just a little more bite and more of a lemonade taste.
6 ounces of Lemon Jello, divided (Either two 3 ounce packages or one 6 ounce package carefully divided.)
3 ounces of Black Cherry Jello
1 cup of citrus vodka, chilled
1/2 cup Blavod vodka, chilled
A few drops of black food coloring
3 cups hot water
1 1/2 cups cold water
Heat 1 cup of water until boiling and then mix in 3 ounces of Lemon Jello. Stir until dissolved and then cool for a few minutes. Mix in 1/2 cup chilled citrus vodka and 1/2 cup cold water or any combination of two liquids equal 1 cup total depending how strong you want to make the jelly shot. Pour into an 9x9 or 7x11 glass pan or individual cups in equal measures.
Chill until well set, at least an hour or two. Some people recommend chilling for only 45 minutes, but I've always found that when pouring on the next layer, you almost always melt the middle of the layer and ruin whatever effect you are going for in a colorful presentation.
Heat 1 cup of water until boiling and then mix in 3 ounces of Black Cherry Jello and a few drops of black food coloring. Stir until dissolved and then cool for a few minutes. Mix in 1/2 cup chilled Blavod vodka and 1/2 cup cold water or any combination of two liquids equal 1 cup total depending how strong you want to make the jelly shot.
Carefully pour the black layer over the yellow, moving the pan around as you pour so as not to have all the heat hit one spot and melt the layer below.
Put back into the refrigerator for a couple of more hours and repeat the process with the next yellow layer. Set for 4 to 6 hours. Cut into squares and serve either in cups or on a chilled platter.
Use a full cup of Midori in each of the lime layers for a true Midori Sour. Midori has a lower alcohol content, so don't worry about the shots being too strong.
6 ounces of Lime Jello, divided (Either two 3 ounce packages or one 6 ounce package carefully divided.)
3 ounces of Lemon Jello
2 cups Midori
1 cup sweet and sour mix
1/2 cup vodka
2 cups hot water
1/2 cup cold water
Heat one cup water until boiling and then mix in 3 ounces of Lime Jello. Stir until the gelatin completely dissolves and cool for a few minutes. Mix in one cup of Midori. Pour into an 9x9 or 7x11 glass pan or individual cups in equal measures.
Chill until well set, at least an hour or two. (Again, you want to make sure it's set enough that when you pour on the next layer, the base layer doesn't melt.)
Heat one sweet and sour mix until boiling and immediately remove from heat so as not to caramelize the sugars. Add in 3 ounces of Lemon Jello and stir until the gelatin completely dissolves. Cool for a few minutes. Mix in 1/2 cup chilled vodka and 1/2 cup cold water or any combination of two liquids equal 1 cup total depending how strong you want to make the jelly shot.
Carefully pour the yellow layer over the green layer, moving the pan around as you pour so as not to have all the heat hit one spot and melt the layer below.
Put back into the refrigerator for a couple of more hours and repeat the process with next green layer. Set for 4 to 6 hours. Cut into squares and serve either in cups or on a chilled platter.
Whiskey Magazine's Texas Rose cocktail is easily turned into a refreshing punch, combining the smokiness of bourbon, bubbly sparking prosecco, orange juice and a touch of cherry liqueur.
In a large pitcher combine:
2 cups (16 ounces) orange juice
1 cup bourbon
1-2 ounces cherry liqueur
2 oranges, washed, sliced and frozen
1 bottle prosecco
Gently stir and serve. The frozen oranges help keep the punch cold without diluting the taste with ice. If possible, use the largest ice cube molds you can find -- the trend in giant ice cubes for scotch or bourbon are perfect for punch.
An even more sparkly version of the Texas Rose, without the alcohol for those who abstain from drinking and the kids at your party.
2 liters ginger ale
1 liter sparking blood orange soda
1-2 ounces grenadine
2 orages, washed sliced and frozen
Gently stir together in a a large pitcher and serve. The frozen oranges help keep the punch cold without diluting the taste.
Sarah writes about sports, food and Los Angeles at sarahsprague.com.
Already planning to call in sick on Super Bowl Monday? We're here to help with this Super Bowl recipe. Meet the chilaquiles, "breakfast nachos" to we ugly Americans, a hefty brunch dish packed with fat and protein that's just the thing to get you over that first bout of no-football-for-eight-months shakes and back to bed for a nice nap. This recipe is dedicated to and a loving attempt to replicate the creations of Foxy's in Glendale, California, home of the finest Mexican breakfast you'll ever find in a restaurant decorated like an Alpine ski lodge in an Armenian neighborhood.
The first beauty of this recipe is that it can be sized up or down infinitely with ease, and can fill as many plates as you can fit in your oven at once. For this reason, there are no measurements. The second beauty is that chilaquiles can be utter trash food or a work of art. You can buy shredded chicken at the corner grocery or season a delicious steak days in advance to grace your plate. You can pour Tostitos out of a bag or make your own chips. You can concoct your own sauce in your own food processor or use jarred salsa. This is jazz, man. And like most jazz and most Mexican food these days, it's horrifically inauthentic. This is fine. Three days from now you'll be in horrible pain, and there won't be any football, and you'll just want this in your empty tummy.
At our house, we split the difference. The steak gets marinated for a day before cooking. We fry our own chips and make our guac from scratch, but can't live without premade tomatillo salsa from Trader Joe's, and use a mixture of canned whole and refried beans. The choices are all yours (except one, but we'll get to that).
THINGS YOU WILL NEED
• Meat! I like flank steak, skirt steak, or tri-tip, but shredded chicken or pork will work just fine. Go without if you must be veggie like that.
• Marinade or spice rub of your choice
• Tortilla chips or stale tortillas
• Beans (black, pinto, or even canned refried if you are impossibly hungover)
• Whole hot peppers (jalapeno, poblano)
• Melty white cheese (I use oaxaca)
• Grill or grill pan
• Oven-proof plates or platters
THINGS YOU MUST DO
Two days before your brunch (that's Saturday for Super Bowl Monday layabouts, so get crackin'): throw your meat into a gallon plastic bag and pour in the marinade. Place in fridge. Ignore for 24 hours.
The day before your brunch (get this all out of the way Sunday morning while you're prepping for the main event): Grill or fry up your designated meat. Shred or slice into strips, drizzle with more marinade, and refrigerate. Cook your rice in whatever manner you see fit (ours is a half-Asian household, so we rock the rice cooker full of chicken broth and hot peppers), and refrigerate. If using tortillas not already in chip form, cut into triangles and fry in hot oil until just crispy on both sides. Drain on a paper towel-covered plate and hide so your guests won't consume them all during the game. Place whole peppers under broiler and roast until skin blackens. Remove from heat, store in airtight container and refrigerate.
*I know I said you can store-buy anything on the ingredient list, but hear this: Your own guacamole takes five damn minutes to make, and using scratch guac is a great way to ensure that what you're serving your guests does not contain mayonnaise, a common abomination in storebought avocado-based dips. Mash together some ripe avocados and throw in some finely diced onion, tomatoes, minced fresh garlic, juice of one lime, cilantro, and a little sea salt. Add something of everything until it tastes how you like it. You cannot ruin this. Just do it already. This is better made just before consumption, but you'll be in no condition to function tomorrow, so do it now and put a layer of plastic wrap over the bowl, pressing down directly on the surface of the dip to create an airtight seal.
The day of your brunch (hello, Monday!): The rest is easy peaches. Preheat your oven to 400 degrees. Scramble up two eggs per guest. On oven-proof plates or platters, place scoops of rice and beans, and arrange tortilla chips in a single layer over the rest of the surface area. Drizzle generously with salsa. Top chips with eggs and meat, and sprinkle cheese over everything to taste. Throw a hot pepper or two onto each plate, and pop in the oven until everything is hot and melty and greasy-looking. Serve with more salsa, sides of guacamole, and fresh fruit (yes, fruit, we're not utter savages).
Chili is a near-perfect Super Bowl party food. You can't go wrong serving a simple bowl of chili, perhaps garnished with some cheddar cheese and sour cream. But Chili is versatile. You can dip crackers or tortilla chips in it, or spoon it over a hot dog, burger or noodles. The leftovers even work at breakfast, when you can create a chili omelet.
My first memory of chili comes from a visit to 7-11, of all places. As a child, I wasn't often challenged with unfamiliar food, and my family never made chili; perhaps the closest thing to it was Hamburger Helper. I had zero interest in chili of any kind. But Dad convinced me to try what 7-11 labels as chili on my Big Bite hot dog, and I liked it -- whatever it was.
Since then, chili has become a bit of an obsession, and it's a comfort food I always come back to. I've experimented with various meats, ingredients (for instance, I stopped using beans because my wife doesn't like them), spices and techniques, and settled on a basic batch that's become a crowd-pleaser.
So here's my Super Bowl recipe, but feel free to make it your own. Call an audible on the spice mixture, add beans or more peppers, turn up or tame the heat -- whatever works for you and your crew. That's another beauty of chili -- there are many styles and methods for making a perfect pot.
1 pound of ground beef or ground turkey
1 pound of ground meatloaf mix (beef, pork, veal)
2 TBS of oil to brown the beef (I use olive oil)
1/2 red bell pepper, chopped
1 onion, chopped (I prefer red, but any will do; sometimes I mix and match)
3 to 4 cloves or garlic, chopped up
1 26 oz can of tomato puree
2 16 oz can of diced tomatos
For the spice mix (whisk it all together in a bowl):
3 TBS of chili powder
1 1/2 tsp cumin
1/2 tsp fresh ground black pepper
1/2 tsp. ground chipotle pepper
1/2 tsp cayenne
1/2 tsp garlic powder
1/2 tsp crushed red pepper
1/2 tsp of cinamon
1/4 tsp smoked paprika
salt to taste
Get to work:
In your big pot, heat the oil and start browning the meat. sprinkle in about a third of your spice mix as you're doing this, as well as the chopped onion. When you're nearly done browning, drop in the chopped garlic and pepper.
Do not drain the grease from the pot. Instead, put in everything else: spices, beer, tomatoes. (you would add the beans now too if you so desired.) Make sure to take a sip or two of the beer first, to make sure it's okay.
Mix it up good, cover it and simmer on low, stirring fairly regularly, for at least 30 to 45 minutes.
The garnishes are up to you. A bowl of chili often is served topped with with shredded cheese and sour cream, though it certainly can stand alone. Some pour it over a batch of spaghetti noodles for a Cincinnati style approach, which gives the meal a little more heft.
There are two essential Super Bowl food groups everyone universally loves: pizza and dips. We’ve taken the liberty of combining the two into one! And it’s creatively called Pizza Dip! So, why Pizza Dip at your Super Bowl XLV party instead of, you know, pizza? Well, pizza is boring. We all have it all the time. Pizza Dip is a FUN TWIST. And it’s cheaper. And it doesn’t take up valuable real estate on your food spread. To the recipe!
- 1 8oz package cream cheese, softened
- 1 14oz jar of pizza sauce
- 1/2 cup chopped green onions
- 1/2 cup chopped green pepper
- 1/2 cup green or ripe olives, chopped
- 5 ounces pepperoni, finely chopped
- 2 cups shredded mozzarella or pizza blend cheese
1. Preheat over to 350 degrees.
2. Spread the softened cream cheese on the bottom of a baking pan. For a thicker dip, use a smaller pan. And vice versa for a thinner dip. Make sure the cream cheese is soft, otherwise this will become very frustrating.
3. Layer toppings over the cream cheese in the following order: pizza sauce, green onions, bellpepper, olives, pepperoni and cheese. You must do it in this order or risk certain death.
4. Bake for 30 to 35 minutes until bubbly and cheese is golden.
5. You can serve this with just about any vehicle that will get the dip from the pan to your mouth, but we prefer Frito Scoops, pita chips, or toasted french bread.
Game day with our friends means feeding between four and 40 football fans, so I always look for Super Bowl recipes that are easily adjusted for crowd size, can be either made entirely ahead of time or at least prepped beforehand, will stand up to a hungry stomach after a few beers and, most importantly, are simple enough to serve and to eat without the food distracting from even just one second of the game. If you have to look down while noshing and risk missing Aaron Rodgers being sacked by James Harrison for a 15-yard loss or, conversely, a toss to Greg Jennings for a 23-yard gain on third down, then it's not a snack to be served during football. It is with good reason that guacamole and pizza are popular during the Super Bowl while escargot and Baked Alaska are not. Who wants to mess with snail tongs when you have perfectly good hands and are trying to hold on to your margarita with one of them?
I've long contended that throwing a great Super Bowl party is up there with hosting a Thanksgiving dinner and should be treated in a similar manner, a belief backed up by a survey to be released on Wednesday by The Hollywood Reporter and the marketing research firm Penn Schoen Berlandis. Their online survey found that in American males between the ages of 13 to 64, men look forward to the Super Bowl more than any other day of the year except for Christmas. More than their birthday, more than their anniversary and more than Thanksgiving, while a whopping 68 percent of American women plan on watching the Super Bowl. So spend some time early this week planning out your full Super Bowl menu and you'll have a party just as good -- if not better -- than any catered luxury suite in the stadium. One or two main dishes, two or three sides, a couple of snacking items and a dessert and you'll have a buffet that will carry your party through all five hours of coverage.
One of the easiest and usually best-received main dishes we've made around here for the Super Bowl are Oven Baked Mini-Chicken Burritos. They're crunchy like a chimichanga without all the hassle of deep frying. Meaty, cheesy and, best of all, can be made a head of time and baked when you want them.
You will need:
- 2 to 3 cups of cooked, shredded chicken. You can either buy a whole roasted chicken at the deli and shred all the meat off the bird, or roast about a pound and a half of boneless chicken -- dark meat, white meat or a mix of both, it doesn't matter -- in a 325º oven for about 30-40 minutes until completely cooked.
- 1 can black beans, drained
- 1 to 1 1/2 cup Monterey Jack cheese, shredded
- 3-4 roasted red peppers, about half of a 16 ounce jar, drained and chopped
- 1/2 yellow or white onion, chopped
- 1 cup salsa verde
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, to taste
- 1/2 teaspoon ground pepper, to taste
- 1 egg white
- 30-40 fajita sized flour tortillas
- 2 tablespoons vegetable oil or melted butter
- Salsa, sour cream, guacamole, cilantro and chips for serving.
In either a large bowl or in the pan used to roast the chicken, combine the shredded chicken, black beans, Monterey Jack cheese, roasted red pepper, onions, spices, salt and pepper. Toss well to ensure even seasoning.
In a dry skillet, heat the tortillas for a few seconds on each side so they're easier to fold into a burrito and so they get extra crunchy when baked.
Spoon a teaspoon or so of the salsa verde in a line down the center of the warmed tortilla and then layer a couple of tablespoons of the chicken, cheese and bean mixture on top of the salsa. Brush the edges of the tortilla with egg white to help "glue" your burrito closed, fold over the sides and then seal down both ends to form a small envelope of goodness. Set on a lined baking sheet and keep going until you run out of filling. You should get about 30 to 40 mini-burritos out of a batch, depending on how full you fill each one.
You can either bake these right away, refrigerate for 24 hours or freeze for up to a week ahead of time. When ready to serve, position the rack in the top third of the oven -- you don't want to burn the bottom of your burritos -- and preheat to 400 degrees. Brush each burrito with vegetable oil or melted butter and bake until golden brown and puffy, about 15 to 20 minutes for fresh burritos and 25 to 35 minutes for frozen, depending on how hot your oven runs.
Serve with tortilla chips, salsa, sour cream, cilantro and guacamole.
Sarah writes about sports, food and Los Angeles at sarahsprague.com.
Potato skins are an outstanding Super Bowl recipe because they combine several major football viewing food groups: carbs, cheese and bacon. On every other day of the year, these are bad for you. On Super Bowl Sunday, they’re a necessity. Pleased to enjoy these while watching the Pittsburgh Steelers vs. Green Bay Packers on Sunday:
- Six baking potatoes
- Olive oil
- Six ounces of shredded sharp cheddar cheese
- Half-pound of bacon
- Three green onions
- Sour cream
1. Preheat oven to 400 degrees. Bake the potatoes in the oven for about an hour. (Or take the easy way out, and microwave them for about 10 minutes.) Don’t forget to punch holes in them first with a fork otherwise they will explode and burn down your house. Or so we’ve been told. Leave the oven on when finished.
2. While the potatoes are cooking, fry up that bacon. Set aside to cool, then break up into small bits. Optional: fry the entire pound so you have a snack for the chef while cooking.
3. Chop up the green onions, and set aside. You’ll need them later, promise.
4. When the potatoes have cooled down, cut them in half lengthwise. Scoop out most of the potatoes insides with a spoon, leaving a small layer of potato and the skin. Brush olive oil on the inside of each skin, and sprinkle with salt.
5. Line up your potato skins in a pan and fill each one with bacon bits and cheddar cheese.
6. Bake goodness-filled skins in the oven on 400 for about 10 minutes, or until the cheese is melty and the skins are crispy.
7. Garnish with green onion and serve with sour cream.
Yield: 12 potatoes skins
The Super Bowl is not about football. Sure, it's framed around a football game between two teams, neither of which is likely to be your team, but the game is not why Americans love Super Bowl Sunday. We love it because it's an excuse to gather with friends, drink beer, and eat food. Mostly the food part. Which is why we've decided to present to you, the food and football loving American, a running list of our favorite Super Bowl recipes.
We will be updating this StoryStream throughout the week with various ways to stuff your face on Sunday. Most of these recipes will be fairly simple concoctions that even the most amateur of gameday cooks can throw together. Hopefully they're one step up from buying a jar of salsa and a bag of tortilla chips.
As for the beer part, you're on your own. But if you wanna keep things festive, might we recommend anything from Victory Brewing (Pennsylvania) or this tiny micro brewery in Wisconsin called "Miller." We hear they make a fine beer-champagne.
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