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Super Bowl Food

post #1 of 32
1/17/02 at 11:15am
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Don't know if this is the right place for this topic, but I was wondering (with the Super Bowl only 2 weeks away), what sort of spreads do you guys put out for game day. Just a bowl of chips or do you go all out? Ideas are welcomed!
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post #2 of 32
1/17/02 at 6:01pm
I like to set us guys up pretty well at home ( now that I have a job where I am off on sundays ) . We start with an assortment of popcorn from buttered to garlic to cheese and jalepeno . Next we normaly do wings with only a couple requests for mild as the hot and nitro seem to be the prefered . At half time I fire an assortment of homemade pizza and we usualy start munchin this at the beginning of the 3rd quarter . I like to finish with some decadent homemade ice cream which is normaly ready and served just towards the end of the game . There is no bartender as I run a BYOB party . Keep it simple oh and by the way ,
GO RAIDERS !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!
The two most common things in the universe are hydrogen and stupidity !
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post #3 of 32
1/17/02 at 6:44pm
You'd have to kill me to get me to watch a football game. But should I be dead and watching the game, I'd like to have some chicken wings, vegetarian chili, nachos, chips, pretzels. Cookies, petits bruns, fruit salad. Beer, wine, juices and water.
When I get a little money, I buy books. And if there is any left over, I buy food.

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post #4 of 32
1/17/02 at 8:07pm
:lol: :lol: :lol:

Isa, meet me at a nice restaurant for brunch on Super Bowl Sunday. We'll do a concert or a museum afterwards?!!
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post #5 of 32
1/17/02 at 8:14pm
WOMEN , Please support our anamilistic pastime for just one day please !!!! Its not that bad , trust me . Oh and if you can say "GO RAIDERS " it will even be a better day . My opinion thanks .
The two most common things in the universe are hydrogen and stupidity !
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post #6 of 32
1/18/02 at 3:23am
Chefboy, I am coming over to your place on game day!!! What a spread. I usually just do my famous superbowl chili, tortilla chips, and wide assortment of beers. And of course, plenty of floor room for everyone to sleep off the buzz, as no one is allowed to drive home after the game (rule #1 at my superbowl parties is it is a mandatory social drink at every flag thrown).
From Man's sweat and God's love, beer came into the World-Saint Arnoldus
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post #7 of 32
1/18/02 at 4:14am
If the Oakland Raiders play then you better have lots of drinks! GO RAIDERS! yeah... GO BEARS! :)

Kuan
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post #8 of 32
1/18/02 at 6:42am
Hi, chiliboy,

read your post last night, but was too tired to respond! My first thought was - is your superbowl party 'just the guys' or is it a couples party? For just the guys, I'd do just as you said - your popcorn sounds great! If the gals are coming, well maybe doll the menu up a bit. Not chi-chi frou-frou, but just maybe more veggie things - and not necessarily low fat, either! Kind of like the diet-coke with a donut philosophy!) One of my old standbys is the old spinach/dill dip in a black bread bowl, with breads and veggies as dippers. Or how about some quesadillas with cheese and mango, or chicken and cheese and mango? Or a white bean dip (cheap, cheap!!) with pita chips or crackers.

I just worked a superbowl cooking class with a chef who did a pretty complex menu (I thought) for a superbowl party; mini-croissant cheesesteak sandwiches; crab and mango quesadillas; chicken fra diavalo (not in a red sauce, just marinated in oil, vinegar and chile, then grilled); red potato salad. I actually thought it was rather fussy and not a lot could be done pre-game, if ya know what I mean!

As I'm a Buffalo fan, I have yet to choose a team, but go whoever!!! Don't nobody say nothin' about Buffalo!!!!!!!!!!

:D

PS - I meant no disparaging thoughts about 'guy food' versus 'guy and girl food'; just some thoughts!!
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post #9 of 32
1/18/02 at 7:33am
You're on Anneke! Just let me know when is Super Bowl Sunday...
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #10 of 32
1/19/02 at 12:02am

Crab mango quesadillas at a Super Bowl party?

Marmalady, who was it who whipped that out for the pigskin classic?
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post #11 of 32
1/19/02 at 5:22am
Live to Cook - Wasn't me! A chef/instructor I did a cooking class with put the menu together; altogether too fussy and time-consuming during game-time, in my opinion - but, the class was full and they all seemed to love it! I think his menu was aimed at folks using the superbowl as an excuse for having a get-together, not to actually watch the game!

I miss Buffalo - folks look at me like I'm nuts when I say that; we only lived there for three years, but we loved the town, and the people. We lived in a big old farmhouse just outside of Clarence. Sigh. Go Bills!
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post #12 of 32
1/19/02 at 11:11am

Go Jetssssssss :-(

I usaully follow the tried and true when it comes to the big game.

Big vat of chili simmering and I serve it with corn bread, I made some Empinadas and chorizo-black bean spring rolls. There in the freezer. Nachos, Mohagony and Buffalo style wings with celery sticks and blue cheese.Quacomole and salsa, this years I think i'll throw in some slouvaki. Some belguim ales and kettle one
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #13 of 32
1/19/02 at 11:21am

Marmalady

I was thinking crab and mango quesadillas sounds a bit dainty for most Super Bowl gatherings.

Yes, the houses here are wonderful aren't they? I'm going to guess that in NJ, you got half the house for twice the cost.

But at least your children will probably be able to find jobs nearby, if they wish.
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post #14 of 32
1/19/02 at 11:58am
When we Wisconsinites gather to watch the GREEN BAY PACKERS, it would be sacrilegious to do so without cheese: cubes, dips, on chili, on our heads! A platter of cheese and sausage is a tradition, with chili and those little weenies in BBQ. Of course the same food trends are being followed here as elsewhere: wings, Asian snacks like spring rolls, empanadas... quite multicultural.

I have friends who simmer up a big pot of burgoo on game days. Usual beverages: beer and brandy in various forms. We drink more brandy than ANYONE IN THE WORLD- even France. Helps make Packer fans the best anywhere!
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post #15 of 32
1/19/02 at 12:32pm
Mezz,
What is Burgoo?
:confused:
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #16 of 32
1/19/02 at 4:41pm

Burgoo is stew, everything but the kitchen sink

Mezzaluna may have a different answer, but:

It's originally a Kentucky thing, I think, but it's spread wide and far. A recipe that appears fairly authentic (my apologies, it's from Emeril):

http://foodtv.com/foodtv/recipe/0,6255,11671,00.html
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post #17 of 32
1/23/02 at 8:04am
I first read of burgoo in connection with sailing ships where it was a sort of sailors' gruel made with whatever might be available: Rice, pounded ship's biscuit, water from boiling salt pork.

The term currently appears to refer to a thick soup that's traditional in Kentucky and Southern Illinois. For instance, see: Arenzville Burgoo
Dave Bowers
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post #18 of 32
1/23/02 at 6:22pm
two large pots of dirty seafood gumbo , one hot for the men and one mild for the -----s. sourdough,Cornbread and a couple of cases of Shiner Bock.

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post #19 of 32
1/26/02 at 8:42pm
We are having a "Slow Food Iowa Super Chili Bowl". Paricipants are asked to bring their best chili or their favorite accompaniment for chili. I have one guy, one of my cooks, actually, who is from the Congo. He's bringing African Chili (whatever that is). In return he wants us to explain this "American Football" to him.

We also cater to you non-football types out there. My wife is a potter, and her studio will be open for people to make their own chili bowls.

If any of you happen to be in the hinterlands on 2/3/02, gimme a ring and you can join us too!

Peace,
kmf
Peace,
kmf


Visit Edible Iowa River Valley"In the long view, no nation is healthier that its children, or more prosperous than its farmers." -President Harry Truman, at the signing of the School Lunch Act, 1946Join Slow Food HereJoin Gather.com here
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post #20 of 32
1/27/02 at 4:23am

Iowa City!!

First, my Superbowl culinary question is, hot wings-grill or deepfry and dress? I've done both. It seems they are more tender if I parboil and then grill marinating with a hot chili sauce. Warming up for the Superbowl today! Since I'm in Missouri and the Rams are playing the Eagles. I'm putting spare ribs on and making pita chips for the white bean dip. Eclectic but doesn't almost (crab & mango quesadillas?) anything go with football.

Devotay, was in Iowa for the Iowa/Michigan footballl game (see restaurant raves for the Linn Street Cafe). My husband is a graduate of the dental college. Love Iowa City!



Eat Well no matter where you are!:bounce:
Eat well no matter where you are!
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post #21 of 32
1/27/02 at 10:15am
Glad to hear you liked my town. I used to be the Chef at Linn St. Cafe, and left there in 1996 to open my own place right next door. You probably saw it, it's called Devotay. Stop by next time you're in town, or visit my other restaurant, Adagio.

My answer to your wings question is: Smoke'em! You're doing spare ribs anyway. Get some Hickory chips smoking and do it up right!

Peace,
kmf
Peace,
kmf


Visit Edible Iowa River Valley"In the long view, no nation is healthier that its children, or more prosperous than its farmers." -President Harry Truman, at the signing of the School Lunch Act, 1946Join Slow Food HereJoin Gather.com here
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post #22 of 32
1/27/02 at 5:43pm
The - authentic - Anchor Bar & Grill - Buffalo wings - all others can be called whatever you want - they're not buffalo wings!

take your wings - unseasoned - deep fry em in a pot of hot oil til crispy. While they're frying, put as much hot sauce as you can stand (I think Frank's is the Buffalo fave) in a pot, put a little butter in it, and a shot of apple cider vinegar. When the wings are crispy, throw them in a big bowl, and pour the hot sauce over it (you may want to look away from the bowl, the fumes will kill you!); shake the bowl around to coat the wings.

Serve with blue cheese dip (blue cheese, mayo, sour cream), and celery and carrot sticks. Ba-da-boom, ba-da-bing. That's it!


PS To everyone about the crab and mano quesadillos, don't shoot the messenger! It was the menu at a class I assisted at!!!:D
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post #23 of 32
1/27/02 at 6:46pm
Live_to_Cook got it right: that is what I meant by Burgoo. There are as many versions, Cape Chef, as there are cooks.

Incidentally, Bobby Flay's Food Nation segment this week was a trip to Wisconsin, capped off by a Packers game-day tailgate party. Menu: beer-marinated bratwursts, kringle (pastry from Racine, Wisconsin http://www.kringle.com/ ), goose breast wrapped in bacon and bbq'd, and BEER. Kind of a cliche, except for the goose, which was a family tradition I think.
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post #24 of 32
1/27/02 at 6:46pm

now that we are talking wings...

What about the wings from Duff's?
and just remember.....no matter where you go...there you are!!
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post #25 of 32
1/27/02 at 7:35pm

Re: now that we are talking wings...

Duffs makes WINGS?!?!?



Thanks Marmalady I think that's what my problem has been. I've been using Tobasco, not Franks. Actually I tasted Franks for the first time recently and I see now.
I can't wait, I got my wings, I got my oil, I got my Orange Crush (Sorry about that one R.E.M.)
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post #26 of 32
1/28/02 at 8:45am

The finer points of chicken wings

Not trying to dismiss anyone else's thoughts or suggestions, just adding my $.02.

1. If you're anywhere near Buffalo and have to try real wings once, do not waste the opportunity by going to the Anchor Bar. Go to the Millersport Highway exit of I-190, and a place called Duff's.

http://buffalo.citysearch.com/profile/7754066

or

http://yp.yahoo.com/py/ypMap.py?Pyt=...:regT:19:fbT:1

If you have never understood the buzz about wings, and are nearby (headed for Niagara Falls perhaps) stop by. You can get takeout, but it's not advisable, as hot wings steam in styro containers.

2. Smoked wings, in my experience, have to be finished over a grill or in a runaway (300 degrees plus) smoker to crisp the skin. If you only smoke, the same way you treat spareribs, the skin will be leathery.

3. Marinated and grilled wings are excellent but need a low fire and an unusually attentive cook because of the flare-up/carbonization potential. I prefer a Thai-esque coconut milk/lime/ginger/garlic/cilantro marinade for this, soaked over night.
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post #27 of 32
1/28/02 at 12:19pm
"Slow Food Iowa Super Chili Bowl".
Are those events popular ?

Salt fish bites with beer. I always keep this "junk" in my freezer for such occasions.
I make a mixture of chopped salt fish,that I cut in small pices with my hands after having soaked it for some hours, to remove the extra salt, flour and beer and I make salt fish balls ( like meat balls)
Deep fry and they are ready. Some potato chips are available also.
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post #28 of 32
1/28/02 at 1:44pm
Adam,

Do you watch the Superbowl in London????
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post #29 of 32
1/29/02 at 1:41am
No.But we watch football on TV also.
I am a football fan ( Man Utd) and football player.
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post #30 of 32
1/29/02 at 11:32am
Adam,

Yes, very popular. Chili is the American Cassoulet. It has even more variations, and recipes are guarded zealously.

I watched a Super Bowl in London once. In January, 1986, I watched my beloved Bears kick the snot out of the New England Patriots (who'll be there again this year) in a pub off King's Road. I was the only yank in the place so everyone kept asking me to explain everything. I made them promise to return the favor by explaining Cricket some day. Never paid off.

Peace,
-kmf
Peace,
kmf


Visit Edible Iowa River Valley"In the long view, no nation is healthier that its children, or more prosperous than its farmers." -President Harry Truman, at the signing of the School Lunch Act, 1946Join Slow Food HereJoin Gather.com here
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