* A Super Bowl party needs a solid lineup of food and drinks
* Upgrade your chips and pizza with these crowd pleasers
* Favorite recipes from popular restaurants in New York and Pittsburgh
They say it’s the people that make a Super Bowl party successful but if we’re being totally honest, it’s also about the food.
Even if your team loses the big game, at least your stomach will go home happy. We asked three popular chefs to share their favorite football recipes to make sure your party goes off without a hitch.
See four recipes below and follow the links to get the ingredients delivered to your door in time for the big game.
1. Crab Cakes
This classic appetizer is given a fresh take from Westville’s Jay Strauss. The New York-based chain is known for their casual American eats, and this “pop-able” and easy to eat snack is a good way to switch it up from all the meat served on Super Bowl Sunday.
1 lb Lump Crab meat – shop here.
1 red pepper
1 bunch scallions
1 big handful of Fresh Cilantro (leaves pulled from stems)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Old Bay seasoning
1/2 teaspoon dry mustard
1 cup Hellmans Mayo
2 pinches salt – 2 pinches fresh pepper
3-4 ounces oil (canola, olive, grapeseed, etc.)
1. Sort through the crab and remove any shells or cartiledge.
2. Chop the red pepper, scallions and cilantro very finely.
3. Mix garlic powder, onion powder, old bay, dry mustard, salt, pepper, mayo and egg by hand in a large bowl.
4. Add crab meat, 1 cup panko breadcrumbs, add chopped pepper, scallions and cilantro to the bowl.
5. Continue to mix with hands for a minute or two. Form crab cakes into disks, approx. 1.5″ round and 1/2′ thick.
6. Roll cakes in Panko bread crumbs and fry in hot, but not smoking oil – approx 2 minutes ones side, flip for another minute, other side.
7. Yield approx 24 bite size pieces. Serve with lemon wedges or your favorite dipping sauce.
2. Al Pastor Wings
This recipe comes from Chef Ricardo Camacho of Anejo Restaurant in Tribeca and Hell’s Kitchen. It’s a Mexican twist on classic wings for Super Bowl Sunday. Here’s what you need:
Al Pastor Marinade:
30g Chile ancho ground
50g fresh garlic
12g fresh thyme
10g cumin ground
190g pineapple juice
147g rice wine vinegar
10g chipotle morita
50g guajillo chiles
5g black pepper
Al pastor marinade
300g pineapple juice
50g chipotle puree
75g fried shallots
Bring Ingredients to a boil and blend.
500g wings split into drumettes
2g ancho powder
2g chipotle powder
2 turns of the pepper mill on fine setting
Combine all ingredients and toss with wings. Allow to sit for 12 hours before frying at 340 degrees for 8 minutes.
Toss the wings in the wing glaze while they’re hot and serve with cilantro buttermilk dipping sauce.
Cilantro buttermilk dip:
50g Mexican crema
8g scallion, thinly sliced
1 tsp salt
Combine all ingredients in a bowl and mix. Serve with wings.
3. Cod Dip
Chef Scott Walton from Acorn, a new American restaurant located in Shadyside, Pittsburgh, has created the perfect Cod Dip for those hosting a party for Superbowl LII. Known to be a crowd pleaser and the ideal game-day dip for bringing family and friends together, this version is hearty and simple to make.
3 Large Idaho Potatoes, Peeled
2 Filets of Salt Cod (Soaked and rinsed for 2 days)
2 Qt of Milk
20 Cloves of Garlic (Blanched)
1 Qt of Olive Oil
0.5 Tbs of White Pepper
0.25 Ea of Nut Meg
Juice from 1 Lemon
Salt (To Taste)
1. The day before serving, soak salt cod for at least 24 hours changing the water 3 to 4 times.
2. Drain salt cod, put cod, garlic and milk into a pot. Cook gently until warmed through and fish is cooked through.
3. Boil potatoes in salted water until tender. Once cooked, rinse the potatoes and set aside.
4. Once fish and garlic is cooked remove from milk and add to
Cuisinart 14 Cup Food Processor, Includes Stainless Steel Standard Slicing Disc (4mm), Medium Shredding Disc, & Stainless Steel Chopping/Mixing Blade, DFP-14BCNY
5. Once complete, gently fold the fish mixture, lemon juice, nutmeg, and white pepper into the potatoes. Add salt and taste.
6. Place in stoneware and top with grated parmesan and bake at 400 degrees until golden brown.
7. Top with chives and serve with grilled sourdough.
4. Spicy Hummus
Put a spicy twist on a classic hummus dip, from Chef Tarik Fallous of Au Za’atar in the East Village. Serve with crackers or veggies.
2 cups boiled garbanzo beans drained
3 tbsp lemon juice fresh or bottled
1/3 cup tahini
1 Tbsp olive oil
1 tsp minced garlic
1/2 tsp cumin
1/2 tsp kosher salt
1/2 tsp red pepper flakes
1 grilled capsicum pepper
1/8 tsp cayenne powder
1. Pulse together, in a food processor, garbanzo beans, lemon juice and garlic until well minced.
2. Add, grilled capsicum pepper, tahini, olive oil, cumin and salt. Process until lighter in color and creamy.
3. Add red pepper flakes and cayenne powder, process until well mixed.
4. Cover and set hummus aside, at room temperature, to let the flavors meld.