Superbowl Food Ideas

I'm not huge into sports but I do enjoy the excuse to have friends over to eat good food, I will probably try some twice fried wings with a pre rest in the fridge like @Chris suggested, I make a killer bacon wrapped cream cheese stuffed jalapeno grilled over charcoal, and probably some kind of chips and salsa and some other snacky foods.... My friend is going to bring some home brewed beer over which is great since I will only need to get to my bed from downstairs (it's almost 12% ABV but it is SO good)

1. What are you guys/gals making if anything (I just might steal some ideas since I would like to try some new stuff)

2. What are your traditions if any? (This will be my families first year in our new house so we thought we would do something, and I have a rather large TV and I like to host since I cook)

3. If you watch I would like to know which commercials you liked the best (football is ok, the commercials are the real reason we watch right?)

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Comments

borgech

I always like to make salsa and guacamole, these are classic super bowl food for me. Although not in season, I will get tomatoes and roast/char them, combine with garlic, cilantro, salt and other spices. I will also try to include a cheesy more creamy dip, something with spinach, crab and artichokes likely.

I also have made pulled pork using my dutch oven (this was pre-sous vide for me) with homemade brioche buns, and that seemed to go over well.

For me, the super bowl isn't about making fancy food per se, but sharable, sociable, delicious and most importantly for a change, easy to prepare (I want to be watching the game/commercials, after all).

Brendan_Lee_56950

It ain't a party without buffalo chicken dip!

tuckatodd

I prefer a guacamole recipe I that I use from a previous restaurant I worked at in the Twin Cities. I will not divulge their name, but they were voted best Guac in the TW. Ratios are to taste. Avocado, Fresno chiles, microplaned garlic, white onion, lime juice & salt to taste. Serve with fresh fried corn tortillas cut to chip size. Season chips with cumin salt (equal parts). Amazing!!!

Mason_Perry_34060

Nice keep them coming! And I agree with you Chris not fancy just good social food, I am not going to make a main course so I need enough to fill up about a dozen people on snacky type finger food.

Johan_Edstrom_5586

The food is the only part I like, I don't even know the rules, mother in law is loud though she likes the 49'ers.....

Mason_Perry_34060

Some of the commercials are pretty good

Johan_Edstrom_5586

@Mason I live in a family where my sister in law went to school with Elway and the rest of them had 49'ers season tickets - I never understood watching sports, love doing it, I did about 15 years of ninjitsu, that is why I lived in Japan.

Mason_Perry_34060

Congress should be a sport, just a bunch of overpaid people squabbling over what they want, and ultimately not gaining any yardage....

Johan_Edstrom_5586

I can only watch so much CSPAN before I become aggressive with the abuse of my monay.

michaeltran

Here's some fun treat ideas:

(1) Edamame Hummus w/ Home Baked Pita Chips

(2) Bellini's with Peach Espuma (ISI whipper)

(3) Some type of skewer with a little cube of potato pave and a cube of sous vide steak

(4) Sous Vide Pulled Pork & Oyster Bo Saam (lettuce wraps, Momofuku Style)

(5) Chocolate Bouchons (Thomas Keller)

Jeff_Leung_37994

Pork-Que-Pine sliders: Individual Hawaiian rolls, diced up char-siu, slaw made of cabbage, Kewpie mayo, bbq sauce, and crushed pineapples

Brendan_Lee_56950

That sounds very very tasty. I was thinking about making char siu last night actually.

Mason_Perry_34060

I premade a bunch of gyoza and froze then bagged them so all I have to do is drop in the bath and flash fry for service.

Mason_Perry_34060

Wow so I took @Chris' advice and made Pekin style twice fried wings. I got the wings and trimmed them up then set them in my deep freezer uncovered on baking sheets (I had about 14 pounds total) and let them freeze and dryed the skin out over night. This morning I brough a large stock pot to 275F with oil in it and did 3 batches of the wings, they stayed from 240 to 260 for about 25 min. When I pulled them out they has slightly translucent skin. I drained them on a rack over paper towels and then ziplock bagged them for another quick fry tomorrow at 400F. I did however heat a small sauce pan with oil to 425F today and dropped 4 just to see how long it would take to crisp them from room temp (Who am I kidding I am a fatty and I couldn't wait to try some....plus I wanted to try my sauce.) It only took about 60 sec to get them to where they were crispy, it's gonna be super easy to finish these off tomorrow in about 4 batches. Anyway I didn't get pics as I scarfed them down but I will take pics tomorrow.

Oh the sauce. I like hot wings but I get tired of the buffalo sauce and since we have some family that has wimpy moufs I was persuaded to make sauces and let the diner douse their own wings with the sauce of their choosing. This actually worked in my favor as I could make a sauce that suited me, since I like HOT. I started with the kalbi marinade sauce that @Brendan posted in the short ribs post for 2 reasons, I love Korean style wings that are super crispy and have a spicy asian glaze, and 2 I had every ingredient in my pantry so I didn't need to buy anything. I am also making a traditional Franks Redhot/Butter sauce but after trying the Kalbi sauce I know what I am having. I doubled the recipe and brought everything to a boil on the stove, there was WAY more water than I wanted so I simmered it for about 3 hours to reduce it to about 1/3 of it's starting volume (I forgot this was a marinade recipe and I would have started with less water had I thought about it.) Once it was reduced I stashed it in the fridge overnight, very sweet, but good sauce for chicken.

This morning I pulled it out and blended it to get rid of the chuncks of onion, garlic and carrot, it also helped to thicken it just a tiny bit to a more sauce ish consistancy. I was going to make a hot version but I really didn't have any dried japanese chilis which I thought I did. It's ok I have the ultimate heat adder "After Death Sauce" My wife got this for me a few years back since I like spicy food, this is one of those things you have to sign a waiver for when you buy it. The first time I used it I made the mistake of putting a few drops into a bowl of chicken tortilla soup. I couldn't eat it, I had to throw the soup away, it's nasty stuff, I wouldn't ever use it as a condiment as it will just ruin anything you put it on. The frist 2 ingredients are red and orange habaneros. But for sauce making (I have used it in BBQ sauce, wing sauce, added it to Sairacha and now this Kalbi sauce.) It is great as it adds a slow heat that really builds over time. I love it because for the first 5-10 seconds you don't even know it's there. You get the full flavor of the sauce you added it to, so for this Kalbi and the spicy version (middle of picture) it's perfect as you get a mouth full of asian sweet and savory and then when you swallow a slow burn creeps up and starts to tingle. Of course we are talking HOT wings here people and my friend and brother in law like hot so naturally I made a "Face Melt' version with about 1/2 tsp of After Death in about 2 cups of Kalbi. I liked the half coated back of a spoon 20 min ago and my face is still sweating. It's %$&#$*@ as hell. It's gonna be great I can't wait to melt my face off, good thing I bought milk....

Pics

Johan_Edstrom_5586

Is that football thing next week?

Mason_Perry_34060

I think so, i guess people are coming over tomorrow so I am making food, I spent a ton of time prepping so i didn't get to focus on the weekly challenge as much this week.

Jennifer_Murphy_37066

I'm making Alton Brown's Soft Pretzels (because if I didn't there would be anarchy) with Modernist Cuisine At Home's Cheese Sauce using a 10-year aged cheddar.

Allen_Johnson_67197

I will be making some of the best smoked ribs ever

Mason_Perry_34060

Con fit wings Pekin style went fast, sodium citrate nachos went 2nd fast third fast was Newcastle ice cream, all in all was an excellent modernist pub grub party! The game sucked the food was amazing we ran out of beer. Lesson learned.

Mason_Perry_34060

Everyone basically asked why u want running a restaurant. Thanks @ChefSteps for an amazing party!

Luther_Kroman_2778

Last year I did food that was fitting for the teams playing. Crab cakes for B-more, and banh mi (a reach, I know) for San Francisco. I can't say I am overly excited about my options this year. Not that I dislike seafood or crab boils, but going to do that. And Denver and SF too. Colorado lamb? Rice a roni? ha.

Nicky_J_17040

break out the fryer for some onion rings...beer battered of course.

nacho bar sounds like a crowd favorite.