Enjoy the Super Bowl with tasty party food

Embrace new appetizers and entrees while celebrating football’s biggest night on Sunday, Feb. 3

The teams have been decided — the New England Patriots and Los Angeles Rams — and the venue — Mercedes-Benz Stadium in Atlanta — set.

Even though the Green Bay Packers aren’t in the game, there are plenty of reasons to watch the Super Bowl on Sunday, Feb. 3.

To begin with, there are all the new commercials being broadcast during the game. And, perhaps more importantly, there’s all the food that comes with watching the Super Bowl.

Now, is the time to think about the menu for your Super Bowl party.

You can’t go wrong with traditional favorites such as chicken wings, pulled pork sandwiches, chili, pizza or a hearty stew.

 For a variation on the traditional, make some sliders instead of offering full-sized sandwiches or make a huge sandwich that you cut into pieces for serving.

Instead of burgers, try miniature meatball sandwiches.

Make your own potato chips, but instead of the traditional thin chip, create a more robust snack with thick-cut potatoes. A hot oven will help crisp them on the outside while retaining a soft interior.

You can also try different dips or salsas to go with your chips.  

If all else fails, use local favorites like brats and burgers for your Super Bowl bash.

But don’t forget to incorporate the team colors in your tablescape — red and blue for the Patriots and blue and yellow for the Rams.

 Whatever you do, have fun. After all, the Super Bowl is a chance to serve party foods with a special flair.

Following are some football favorite recipes from www.delish.com.

delish.com

Braised Short Rib and Sweet Potato Chili

1 tablespoon canola oil
1 pound boneless short ribs
2 teaspoons ground cumin
1 tablespoon plus 1 teaspoon chili powder
2 teaspoon dried oregano
Kosher salt
1 large onion, diced
1 jalapeño, chopped
1 teaspoon garlic powder
2 tablespoons tomato paste
1 15-ounce can diced tomatoes
4 cups low-sodium chicken broth
1 12-ounce bottle lager
3 large sweet potatoes, chopped
Shredded cheddar, for garnish
Sliced jalapeño, for garnish

    Heat oil in a large pot or Dutch oven over medium-high heat. Rub short ribs with cumin, 1 tablespoon chili powder and oregano, season with salt and sear five minutes per side, then transfer to a plate.
    Place onion, jalapeño, garlic powder and remaining chili powder in pot and cook about six minutes, until tender. Add tomato paste and stir for one minute, then add diced tomatoes, chicken broth, beer, and sweet potatoes and bring to a boil. Reduce heat and simmer.
    Slice short ribs into small pieces and add to pot. Let cook about one hour, until beef is cooked through and chili has thickened. Serve with cheddar and jalapeños.

 

Giant Philly Cheesesteak

2 11-ounce tubes refrigerated French bread dough
2 tablespoons olive oil
1 large onion, sliced
Kosher salt
Freshly ground black pepper
4 bell peppers, sliced
2 pounds sirloin steak, thinly sliced
12 slices provolone cheese

    Place bread dough into the bottom of a Bundt pan coated with cooking spray, then pinch the ends of the dough together to form a single ring. Bake in a 350-degree oven for 25 to 30 minutes, until golden brown and cooked through. Cool for five minutes, then invert onto cooling rack to cool completely.
    Heat one tablespoon olive oil in a large skillet over medium heat. Add onion and bell peppers and season with salt and pepper. Cook about five minutes, until tender. Remove vegetables from skillet and increase heat to medium-high.
    Heat remaining olive oil, then add steak in a single layer. Season with salt and pepper and cook about three minutes, until seared on both sides. Remove from heat.
    Cut bread in half crosswise and transfer to a large baking sheet. Layer bottom half with half the cheese, cooked steak and vegetables, then the remaining cheese. Bake about five minutes, until the cheese is melted.
    Place the top half of the bread on top, then  slice into wedges. Serve warm.

 

 

Antipasto Squares

2 8-ounce tubes crescent roll dough
1/2 pound deli ham
1/4 pound pepperoni
1/2 pound sliced provolone cheese
1/4 pound sliced mozzarella cheese
1 16-ounce jar sliced pepperoncini
2 tablespoons extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese
1 teaspoon dried oregano

    Place one unrolled can of crescent rolls on a 9-by-13-inch baking sheet that’s coated with cooking spray, then pinch together seams. Layer ham, pepperoni, provolone, mozzarella, and pepperoncini.
    Unroll remaining crescent roll dough and place on top of pepperoncini. Pinch together seams to seal. Brush oil over top of crescent dough, then sprinkle with Parmesan and oregano.
    Bake in a  350-degree oven about 35 minutes, until dough is golden and cooked through. If dough browns too quickly, cover with foil.
    Let cool at least 15 minutes before slicing into squares.

 

Beef Totchos

Vegetable oil
1 pound frozen tater tots
Kosher salt
1 pound ground beef
1 teaspoon garlic powder
1 teaspoon cumin
3 tablespoons hot sauce
1/2 pound shredded Monterey Jack cheese
4-1/2 ounces green chiles
1/4 cup heavy cream
1 cup pico de gallo
1 avocado, seeded and diced
1/4 cup chopped green onions
1/2 cup sour cream
Queso, for serving
Lime wedges, for serving

    In a deep cast-iron skillet, heat oil to 375 degree. Fry tater tots according to package directions until golden. Drain on a paper towel-lined plate and season with salt.
    In a large skillet over medium-high heat, cook ground beef, breaking up with a spoon. Add garlic powder, cumin, hot sauce and salt and simmer on medium-low for two to three minutes. Cover with a lid to keep warm.
    In a saucepan over medium heat, combine Monterey Jack cheese, green chiles and heavy cream. Stir until creamy and well combined. Turn off heat and cover with lid partially to keep warm.
    Spread tater tots on a large serving platter and top with spicy beef, pico de gallo, avocado, green onions and dollops of sour cream. Serve with warm queso and lime wedges.

 

 

Chili Cheese Dog Cups

1 can refrigerated biscuit dough
1 can chili
8 hot dogs, sliced
1 cup cheddar cheese
1 egg, whisked
1/2 onion, finely chopped
1 teaspoon chives, for garnish

    Carefully slice biscuits in half and press into the inside of two muffin trays coated with cooking spray.
    Spoon heaping tablespoons of chili into the biscuit cups, then  top with four to five  slices hot dog and a sprinkling of cheddar cheese. Brush overhanging biscuit dough with egg wash.
    Bake in a 325-degree oven for 20 to 25 minutes, until golden. Top with onion and chives and serve.

 

Big Mac Potato Skins

For potato skins:
4 russet potatoes, scrubbed clean
Olive oil
Kosher salt
Freshly ground black pepper
1 pound ground beef
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
Pinch cayenne
2 cups shredded cheddar cheese
1 tablespoon sesame seeds
Chopped cherry tomatoes
Finely shredded iceberg lettuce
Sweet pickle relish
For sauce:
1/2 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon ketchup
1 tablespoon apple cider vinegar
1 teaspoon paprika

    Line a large baking sheet with foil and lay the potatoes on top. Pierce potatoes all over with a fork, then rub with olive oil and season with salt and pepper. Bake in a 400-degree oven about one hour, until the skin is crispy and the potato is tender. Let cool until cool enough to handle.
    Heat a large skillet over medium-high heat, then add ground beef. Season with Worcestershire sauce, garlic powder, cayenne, salt, and pepper and cook until the beef is no longer pink. Drain fat.
    In a small bowl, whisk together mayonnaise, mustard, ketchup, vinegar and paprika until smooth.
    When the potatoes are cool enough to handle, cut them in half lengthwise, then cut each half crosswise. Scoop out the flesh with a spoon, leaving 1/4-inch flesh near the skin. Return potatoes, cut side up, to the baking sheet and brush with melted butter. Top with cooked ground beef, shredded cheddar and sesame seeds. Broil about three minutes, until cheese is bubbling.
    Transfer skins to a serving platter and top with chopped tomatoes, lettuce, and pickle relish. Drizzle with sauce and serve warm.

 

Nachos Supreme

For nachos:
1 tablespoon extra-virgin olive oil
1 large onion, chopped
1 pound. ground beef
2 garlic cloves, minced
1 tablespoon taco seasoning
Kosher salt
1 15-ounce can refried beans
1/4 cup water
1 large bag tortilla chips
2 cups shredded cheddar
2 cups shredded Monterey Jack cheese
1/2 cup pickled jalapeños
For topping:
1 avocado, diced
1 large tomato, diced
1/4 cup thinly sliced green onions
1/4 cup fresh cilantro leaves, optional
Sour cream
Hot sauce

    Heat oil in a large skillet over medium heat. Add onion and cook five minutes, until soft, then add ground beef and cook about six minutes, until meat is browned. Drain fat.
    Add garlic and taco seasoning to meat mixture and season with salt. Cook about five minutes, until meat is well browned and slightly crispy. Add refried beans and water to skillet and stir until combined.
    Place half the tortilla chips on a large baking sheet lined with foil and top with beef-bean mixture, half the cheese, half the black beans and half the pickled jalapeños. Repeat one more layer.
    Bake in a 425-degree oven about 15 minutes, until cheese is melted. Top with tomato, avocado and green onions. Drizzle with sour cream and hot sauce and serve.

 

 

Fried Chicken Wings

2 pounds chicken wings
Kosher salt
Freshly ground black pepper
2 cups flour
1 teaspoon garlic powder
1/2 teaspoon mustard powder
1/4 teaspoon cayenne pepper
Vegetable oil

    Rinse wings under cold water, then pat dry with paper towels. Place wings on a baking sheet lined with a cooling rack and season on both sides with salt and pepper. Refrigerate one hour.
    In a shallow bowl, stir together flour and spices, then season with salt and pepper. Working one at a time, coat wings in flour mixture.
    In a large pot over medium heat, heat two inches oil until about 350-degrees and shimmering. Working in batches, fry chicken about eight minutes, until deeply golden and cooked through. Drain on a paper towel lined plate and serve warm.

 

Pull Apart Garlic Bread Pizza Dip

3 cups shredded mozzarella cheese
2 8-ounce blocks cream cheese, softened
1 cup ricotta cheese
1/3 cup plus 2 tablespoons freshly grated Parmesan cheese
1 tablespoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
Kosher salt
3/4 cup pizza sauce
1 cup mini pepperoni
2 16-ounce cans refrigerated biscuits
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 tablespoon freshly chopped parsley

    In a large bowl, mix together two cups mozzarella cheese, cream cheese, ricotta cheese, 1/3 cup Parmesan cheese, Italian seasoning and red pepper flakes. Season with salt. Transfer mixture to a 9-by-13-inch baking dish, then spread pizza sauce on top. Top with remaining mozzarella and pepperoni.
    Halve biscuits and roll into balls, then place on top of dip.
    In a small bowl, whisk together oil, garlic, and parsley. Brush on biscuits and sprinkle with remaining Parmesan.
    Bake in a 350-degree oven about 45 minutes, until biscuits are golden and cheese is melty, then cover with aluminum foil and bake another 15 to 20 minutes, until biscuits are cooked through.
    Let cool 10 minutes before serving.

 

 

French Dip Sliders

5 tablespoons butter
1 large onion, thinly sliced
2 sprigs plus 1/4 teaspoon fresh thyme
Kosher salt
Freshly ground black pepper
12 slider buns, halved
1 pound thinly sliced deli roast beef
12 slices provolone cheese
1/4 teaspoon garlic powder
1 tablespoon clove garlic, minced
1-1/2 cups low-sodium beef broth
1 tablespoons Worcestershire sauce

    In a large skillet over medium-high heat, melt two tablespoons butter. Add onion and thyme sprigs and season with salt and pepper. Cook, stirring occasionally, about 15 minutes, until caramelized. Discard thyme.
    Place bottom halves of slider buns on a large baking sheet and top with roast beef, provolone cheese, caramelized onions, and slider bun tops.
    Melt two tablespoons butter and brush on top of buns. Sprinkle with garlic powder, coarse salt and parsley and bake in a 350-degree oven for 10 to 15 minutes, until cheese is melted and sliders are warmed through.
    Add remaining butter to skillet and melt over medium heat. Add garlic and cook one minutes, until fragrant, then add beef broth, Worcestershire and thyme and season with salt and pepper. Simmer for 10 minutes, until slightly reduced.
    Serve sliders with au jus for dipping.

 

Category:

Feedback:

Click Here to Send a Letter to the Editor

Ozaukee Press

Wisconsin’s largest paid circulation community weekly newspaper. Serving Port Washington, Saukville, Grafton, Fredonia, Belgium, as well as Ozaukee County government. Locally owned and printed in Port Washington, Wisconsin.

125 E. Main St.
Port Washington, WI 53074
(262) 284-3494
 

CONNECT


User login