Tuesday, January 26

Super Bowl Recipes

Are you ready for some football, good eating, and clever commercials? I am. I look forward to the party food and commercials more so than the football. Sadly I hear the commercials won't be so grand this year due to the economy. Well let's make the food even better to compensate for the commercials, shall we? I find the most interesting thing about Super Bowl cuisine is that it is much like Thanksgiving in the way of expectations. On Thanksgiving there is an expectaion of turkey and all the traditional sides just as Super Bowl cuisine has become a holiday of ritualistic noshes including fattening creamy dips, sliders, fingers foods, spicy dishes, and team-inspired desserts. I think the following recipes will fulfill that expectation nicely.

One thing I think of when eating at Super Bowl parties is all the variety that is served. Most people like shrimp and most people like Chinese food. This recipe comes from an old neighbor of mine when I was a little girl. This shrimp dish has some heat and is beautiful when the shrimp is neatly piled on a platter of sliced cucumbers. It can be served warm but I find the flavors marry better after about 8 hours in the refrigerator.
Firecracker Shrimp
For each pound of raw, peeled and deveined shrimp use...
1/4 cup vegetable oil
1/4 cup low sodium soy sauce
1/2 T. ginger paste
1 1/2 T. sugar
2 T. sweet vermouth
1-2 t. red pepper flakes
3 bunches green onion cut in 1 inch pieces

Peeled and sliced cucumbers for garnish

In a large skillet over med-high heat, cook shrimp in oil. Once the shrimp are pink, pour off excess oil. Add the rest of the ingredients to the pan and simmer 3-5 minutes. Pour into bowl and cover to cool in refrigerator for 4-8 hours or even overnight. Just before serving, pour off excess marinade and neatly mound shrimp atop sliced cucumbers.

I call this His and Her Artichoke Dip. Usually at a party I find the women by the artichoke dips and the men by the jalapeno dip. I am not stereotyping here, it is a simple observation. But this dip has a wonderful vinegar kick to it which I think most guys will find attractive and is fantastic with a good ole plain Jane potato chip. My friend Sabrina makes this dip and she tried to tell me what was in it but I had already done a faceplant in the crockpot and licked it clean figuring I would worry about burns later, so I didn't hear the details. Basically artichoke dip with piles of peppers thrown in for good measure.
His and Her Artichoke Dip
12 jar prepared artichoke antipasto or dip, I used Trader Joe's
1 1/2 cups mild or hot pepper rings drained well and chopped
8 ounce cream cheese

In a small saucepan over medium heat, heat all ingredients until smooth. Simmer about 10 minutes until a bit thicker. This can also be done in a crockpot, but once it bubble remove lid to let it thicken a bit. Serve warm with potato chips. Go by taste with this dip, if you like it spicier add more hot pepper rings, more mild, use the mild rings.

How 'bout a stack of sliders for your guests. I have expanded on my White Castle-Like Slider idea and took it to a more sophisticated level. I added bacon which when added to anything ups the ante on sophistication and style. Or how about this, I added Gorgonzola to half the burgers and cheddar to the other. These come together easily due to baking the meat instead of frying each and every individual pattie, so from raw to on the table takes less than 30 minutes. I like to keep these warm on a platter over top a warming tray but they usually don't last that long.
Bacon Cheddar/Gorgonzola Sliders
1/2 cup dried onion flakes
6 slices crispy bacon crumbled
1 1/2 pounds ground chuck- 80/20 ground beef
1/2 t. seasoned salt
3 slices slices cheddar cheese
1/2 cup crumbled Gorgonzola
24 small party rolls- I use Martin's Potato Bread Party Rolls
24 dill pickle slices

Evenly spread the onions on the bottom of a 9x13 inch baking dish. Sprinkle with crumbled bacon. Gently press the ground beef on top of the onion flakes and bacon. Press evenly making one giant pattie. Sprinkle with seasoned salt. Bake in a 400 degree oven for 15-20 minutes. Using a paper towel, pat the excess grease from the top of the pattie. Top with cheddar cheese on one half and Gorgonzola on the other, return to oven for 2 more minutes. Remove from oven, let set 5 minutes then cut into 24 patties. Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift pattie with onion/bacon layer onto each bun bottom. Top each slider with a pickle slice then the bun lid. Serve immediately. Makes 24 Sliders.

Note- I store these upside-down in an airtight container in the refrigerator. This will prevent the bottom bun from getting soggy from the onion layer. To reheat, place a few on a microwave safe plate and heat in the microwave for 20 seconds then 5 second increments after that until warm through.

This a tart recipe that my mother has used for years. It is very versatile and we have served this little treat so many different ways. These can be made ahead of time and kept frozen for up to 6 months prior to the addition of toppings.

1. Use canned pie filling of choice and top each tart with it.
2. Top each tart with prettily arranged fresh fruit and brush with melted apple or apricot jelly for shine.
3. Put out sliced strawberries and whipped cream so that each guest can make their own strawberry cheesecake.
4. Place out a variety of toppings, a sort of make your own cheesecake bar.
5. Be sure to use your team colors when considering toppings.
Team Color Tarts
2- 8 ounce bricks cream cheese
1/2 cup sugar
2 eggs
1 t. vanilla extract
18 vanilla wafers cookies
toppings of choice

In a mixer over med-high speed, mix cream cheese, eggs and sugar until fluffy, smooth, and creamy, about 3-4 minutes. Place 18 paper cupcake liners in standard sized muffin tins. Place 1 vanilla wafer in each cup and divide the cream cheese filling evenly among the cups. Bake in a 350 degree oven for 15 minutes. Let cool completely with filling of choice. Serve each little tart with a spoon so that your guests can eat them right from the paper. I used blueberry pie filling for the Colts and Lemon filling for the Saints. Makes 18 tarts.

Other Great Football Foods
Buffalo Chicken Wing Dip
Jalapeno Popper Dip
Pepperoni Dip
Cream Cheese Sheet Cake

However you may choose to spend your Super Bowl evening, have a wonderful time and happy eating! Hey let me know if you liked any of these recipes, I always love hearing from you.

Robin Sue

Questions or Comments? Email me @ bigredkitchen [at] yahoo [dot] com

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