5 Must-Have Foods For Your BIG GAME Party on Sunday
Let’s face it, we’re not breaking any new ground here with this piece. If you haven’t figured out by now which foods go hand-in-hand with football, particularly the “BIG GAME,” you know….. the Super Bowl, you probably don’t partake much in the festivities that go along with it.
The Super Bowl is easily the most watched sporting event in the United States annually. Each year two of America’s best football teams go head-to-head culminating the 16-week season and post-season games. Along with the game go the ever-popular comedic commercials and the sometimes questionable performances at the Half-Time show.
But what really gets the fans going at home is the food. Sure there are the traditional pizzas and chips that get the job done, but what are some of the “Go To” foods that those cooking at home like to make?
I’m going to review the Top Five items I’ve made in the past and will likely make again come game time on Sunday. Before we dive in to the food, reflect back on our Top Five Beers to Enjoy While Watching The Fights article. The list is easily transferable to the BIG GAME on Sunday as it covers a variety of light refreshing beers.
Also, don’t forget to check out UFC Houston the night before the game. Do yourself a favor and buy enough beer to last you through both events.
One more with a shameless plug to find me on Untappd.
Untappd is a geosocial networking service and mobile phone application that allows its users to check into beers as they drink them, and share these check-ins and their locations with their friends. Untappd includes a functionality that allows users to rate the beer they are consuming, earn badges, share pictures of their beers, review tap lists from nearby venues, see what beers their friends are drinking, and suggests similar beverages.
Search for and add me on Untappd by looking up my username: kowalew
My list of the Top 5 Foods to include at your BIG Game Party:
5. Artichoke Spinach Dip with Roasted Red Bell Peppers
14 ounces canned (or frozen, thawed) artichoke hearts, drained, diced (not marinated)
9 ounces frozen creamed spinach, thawed
1/2 cup finely diced red onion
1/2 cup diced roasted red bell pepper
1/3 cup grated Parmesan
2 tablespoons jarred pesto sauce
2 tablespoons mayonnaise
1 teaspoon freshly cracked black pepper
1/2 teaspoon salt
1 package tortilla chips
1 package pita chips
Preheat grill to 350 degrees Fahrenheit.
In a medium mixing bowl, add all the ingredients, except the chips, and mix well.
Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil. Put on the grill over indirect heat (350 degrees F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even. Carefully remove from the grill and serve with the chips.
Cook’s Note: The dip can be prepared in advance and kept in the refrigerator until ready to cook. If this is done, please add 10 minutes to the cook time.
Recipe courtesy of Guy Fieri
4. Sausage and Bacon Jalapeño Poppers
You can broil these in advance, then reheat them on the grill.
12 large jalapeños
1 package (8 ounces) reduced-fat or regular cream cheese
1 cup cooked sausage, crab or other meat filling
¾ cup shredded Mexican mix cheese or pepper Jack cheese, divided
6 slices of bacon, cut in half
Preheat grill to medium-high. Or preheat the broiler.
Wash the jalapeños and cut in half lengthwise. Remove the ribs and seeds; set aside. In mixing bowl, mix together cream cheese, meat and ½ cup of the shredded cheese. Stuff jalapeños with the mixture. Sprinkle with remaining ¼ cup cheese, lay half a bacon slice over the pepper and secure with toothpick. Place the stuffed jalapeños on the grill or under the broiler.
Cook the jalapeños until the bacon is cooked through and just crisp, about 10-15 minutes, and serve.
3. Glazed Cocktail Meatballs
1 cup water 1/4 cup uncooked bulgur
1 pound 90% lean ground beef
1/4 cup finely chopped yellow onion
2 teaspoons chopped fresh thyme
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 large egg 1 tablespoon plus
1 tsp. olive oil
5 tablespoons organic grape jelly
2 tablespoons fresh orange juice
1 teaspoon unsalted tomato paste
1/4 teaspoon ground red pepper
- Combine water and bulgur in a small bowl. Let stand 30 minutes; drain. Combine bulgur, beef, and next 8 ingredients (through olive oil) in a large bowl; gently mix with hands until thoroughly combined. Cover and chill 45 minutes. Shape into 39 (1-inch) meatballs.
- Preheat oven to 425°F. Arrange meatballs in an even layer in a 13- x 9-inch baking dish coated with cooking spray. Bake in preheated oven until lightly browned and cooked through, about 15 minutes.
- Meanwhile, bring grape jelly and the remaining ingredients to a simmer in a small saucepan over medium heat, and simmer for 5 minutes. Remove from heat, and let stand 5 minutes. Place meatballs in a large bowl. Add the jelly mixture; toss gently to coat. Serve immediately.
2 lbs. ground chuck (beef)
1 cup chopped onion
1 green pepper, chopped
2 to 3 ribs celery, chopped
1 large (28 oz.) can crushed tomatoes
1 (8 oz.) can tomato sauce
2 can kidney beans or pinto beans, drained (I use one dark, one light)
1 tsp. pepper
3 tsp. chili powder
hot pepper, to taste, cayenne (I always sneak in more and when the wife asks why it is hot, I deny)
1 tsp. garlic salt
In a large skillet, brown the ground beef. Drain well. Combine all ingredients in a slow cooker, cover, and cook 7 to 8 hours on LOW, or until done. Serves 6 to 8 people (or 1 really hungry person).
1. Hot Wings
For me hot wings are a necessity. No matter where I go or when I am there, every trip requires me to try the local flavor of wings. It’s just something I do. Wings are traditional bar food and for me, the hotter they are, the better. Wings equal happiness and there are literally thousands of ways you can prepare your happiness, but for the sake of this article I am going to stick with traditional buffalo. Enjoy!
1/2 cup all-purpose flour
Market Pantry All-Purpose Flour – 5 lbs
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings (Can be more than 10. 10 standard for recipe)
oil for deep frying (I prefer peanut oil)
1/4 cup butter
1/4 cup hot sauce – Franks RedHot Sauce Original is one that a lot of people like. I personally like it hotter but that’s me.
1 dash ground black pepper
1 dash garlic powder
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.