What are you cooking Super Bowl Sunday? That is the question!
There are so many options when it comes to Super Bowl food. For me, I prefer to make things that people can eat without putting their drink down. I call these, “one-handed bites.” This way, nobody loses their drink, forgets where they placed it, or takes a sip of the wrong cup. Makes total sense, right? Exactly.
I also like to avoid using and buying PLATES. I think plates are useless. To me, plates are just an unnecessary stop between the food platter and your mouth. Why does food need to make an extra stop on a plate when it can go directly into your mouth? I’ll never understand…
When you’re throwing a Super Bowl party, or any party for that matter, you want your guests to walk away saying ONE thing: “The food was amazing.” Why? Well for one, their team may lose. So you may as well give them something to be happy about if that’s the case. Personally, being a lover of everything food, I think the food should be the star of every gathering. Have you ever heard anyone walk away from a party and say the soda was flat or the vodka wasn’t your favorite brand? No. Everyone talks about the food… EVERY TIME. Bank on it.
One more reason why I like to avoid plates… make the cleanup as easy as humanly possibly. Your goal is to not want to fall over and die of exhaustion at the end of the night. You want to enjoy yourself as if you were the guest and not the host. There is nothing worse than walking around your own party stressing about the trash and the amount of dishes you have to do or recycling you have to gather. Buy a lot of heavy napkins… they are a great replacement for plates. Just sayin.
Onto the food. As most of you know from my Twitter, I don’t give recipes away. I write my own recipes and sometimes they take five tries — and by tries I mean multiple trips to the grocery store, loading and unloading the dishwasher, spending enormous amounts of money on food that’s likely headed into the garbage disposal, and then of course my time… which honestly, I have plenty of, so don’t let me fool you into thinking I’m THAT busy. But I have a couple of recipes I can give up that will be sure to be hits at your Super Bowl party tomorrow. Before I post those… Here are some of tips that should help you when planning your menu:
– Wooden skewers are your friend. You can buy a bag of 100 skewers for literally $1.99 at your local grocery story or even The Christmas Tree Shop (for New England residents). Skewers are the best way to serve food because there is no plate involved and it is a one-handed bite, which is what we are always going for.
You can put grilled chicken, sausages and pepper chunks (in my first cookbook), fruit, Caprese salad (mozzarella balls and cherry tomatoes — also in my first cookbook), and so much more. Buy the skewers and be creative. Mini meatballs sandwiched between two cubes of French bread… Holy crap, you have a meatball sandwich on a wooden skewer! Yes, I just came up with that. It’s that easy.
– Avoid soups. Nobody will eat it… because people are drinking! Nobody wants soup and beer in their belly. Period.
– Do not make a crudité a.k.a. a veggie platter with dip. That is so 1980. If you absolutely have to make one… be creative and make individual ones. Buy some plastic shot glasses and fill the bottom with about 2 Tablespoons of veggie dip, then fill the glasses with various vegetables. This is the best way to avoid those disgusting double-dippers, too. Let everyone eat their own saliva, not everyone else’s.
– Fried foods always win. This is the one day, besides Thanksgiving of course, you can stuff your face as if it’s your last day on Death Row. Enjoy it. Fry! When frying, however, I have learned that the “let rest on paper towels after frying” is the wrong way to go. I found that it only makes your food soggy. Place your friend food on a metal rack (the ones you rest your baked cookies on) to keep the food crispy.
– You only need ONE dessert. Don’t go nuts with seven different cookies and nine types of cupcakes. Chill on the desserts. But have fun with it. Maybe make caramel apples. You’re welcome!
Here are two recipes that are SURE to be a hit at any party, especially one celebrating a sports event… total DUDE FOOD!
FRIED CHICKEN BITES
4 Chicken Breasts with skin
4 Chicken Thighs with skin
2 C Flour
1 Onion quartered
6 Garlic Cloves
1 T Paprika
1 T Mustard Powder
1 T Cayenne Pepper optional
2 T Honey
1 Half Gallon Buttermilk
1 Bunch Parsley roughly chopped
Canola Oil for frying
Salt & Pepper
1. Remove the chicken meat from the bones and cut into 2-inch chunks. Make sure you keep the skin on! Season each piece with salt and pepper.
2. In a large bowl or large zip-lock bag, combine the onion, garlic (press/smash it first), paprika, mustard powder, honey and parsley with the buttermilk.
3. Add the chicken to the seasoned buttermilk and soak for at least a couple of hours in the fridge. If you have time, overnight.
4. Heat your oil to 375 degrees.
5. Season the flour with salt and pepper. (You can add more paprika, cayenne and mustard powder for extra flavor.)
6. Coat the buttermilk chicken with the seasoned flour and drop in the hot oil. Note: Do not fry too many pieces at once or it’ll bring the temperature of the oil down significantly, leaving you with oily, greasy chicken.
7. Fry the chicken pieces for about 5-6 minutes until golden brown.
8. Let the chicken rest on a metal rack (put a paper towel on the counter UNDERNEATH the rack to pick up the excess oil) and season immediately with salt.
24 Little Neck Clams
8 Slices Bacon or Pancetta diced
1/4 C Parsley chopped
1/2 C Breadcrumbs Italian
4 T Parmesan Cheese
2 Shallots chopped
8 Garlic Cloves chopped
4 T Olive Oil
4 T Butter
2 Lemons wedged
1. Shuck those clams! Using a thick towel to hold the clam, with a clam or small butter knife, find the soft spot of the clam and wedge it open. Note: You can steam the clams until the open SLIGHTLY if you are not comfortable with this process.
2. Discard the top shell. Loosen the clam from the bottom shell . Place the 24 shells with the clam on a baking sheet.
3. In a pan, saute the bacon or pancetta until rendered… about 5 minutes. Note: You want the fat to melt down and the meaty part of the bacon/pancetta to slightly crisp.
4. Add the Olive Oil.
5. Add the shallot and garlic. DO NOT BURN.
6. Add the breadcrumbs, cheese and parsley and just warm through.
7. Spoon the mixture over each clam.
8. Melt the butter and drizzle over each stuffed clam shell.
9. In a preheated oven (375 degrees), bake the clams for about 10 minutes. Note: You do not want to overcook the clam… and the breadcrumb mixture is already cooked.
10. Finish with lemon drizzled from the lemon wedges.