Superbowl Recipe Roundup

I'm not hosting a Superbowl party this year, but wanted to share a few of my favorite tried-and-true recipes. Please note, most of these photos are not original.

So a football party isn't complete without wings. Truthfully, I usually order these, but if I have a smaller group, this baked version with a classic buffalo sauce is closest to how my mom taught me to make them.

Baked Buffalo Wings from Serious Eats

I can't throw a party without including my favorite spinach and artichoke dip recipe. This one comes from Cooking Light, and while they suggest low-fat alternatives for cream cheese, I use two full-fat sticks of Philly.

Spinach Artichoke Dip from Cooking Light

You can't go wrong with candied bacon, a delicious, addictive app:

Beer Candied Bacon, from Tide and Thyme

 

 

My number one, absolute favorite, go-to party recipe is this pulled pork sandwich below. It's done in the slow cooker so it's super easy, plus it can be made up to 4 days ahead, and freezes very well. Served on hamburger buns with extra BBQ sauce and maybe some cole slaw, it's perfect for the big game. 

Slow Cooker BBQ Pulled Pork, from Food and Wine

I like having a vegetarian or pasta option as well. I have friends that don't eat meat, or keep kosher, or are just plain picky, so a basic pasta salad keeps them happy. This tortellini salad from Michael Chiarello is my favorite- a note, I usually sub red onion for shallot, as I like the color. I also use tri-colored tortellini for color.

If you aren't into pasta salad, stuffed shells or baked ziti work too.

Photo by me, recipe from Michael Chiarello

I don't throw a party without a signature cocktail. If I were hosting this year, I'd be making this rum punch to finally finish off a handle of Captain that's taking up too much damn room on my bar.

Rum Punch from Cooking Light

And here's your showstopper dessert: skillet brownie cake. Pop this in the oven during the third quarter, and serve warm with ice cream. 

Gooey Chocolate Skillet Cake, from Willow Bird Baking

So there's some of my top football foods. Share yours in the comments!

Antipasto Salad

I love this recipe from Giada’s Everyday Pasta book. She combines antipasto and pasta into one delicious salad, perfect for fall’s upcoming football parties.

Feel free to swap out or change ingredients- the sundried tomatoes can easily become roasted red peppers, salami can become pepperoni, or add Provolone, mozzarella, artichokes - whatever you love!

Here is the recipe, with my changes:

Antipasto Pasta Salad, adapted from Giada de Laurentiis

For the vinaigrette:
¾ cup olive oil
¼ cup red wine vinegar
1 garlic clove
1 tsp Dijon mustard
½ tsp salt
½ tsp pepper

For the Pasta:

1 lb cavatappi, rigatoni, or fusilli pasta
6 slices Genoa salami, cut into strips
6 slices smoked turkey, cut into strips
1 cup arugula
½  cup fresh basil
¼ cup grated Parmesan
½ a bunch of asparagus (about 10 spears), chopped in thirds
¼ cup tbsp sundried tomatoes (I prefer the ones packed in oil)
¼ cup kalamata olives

Combine all dressing ingredients in a blender. I don’t like raw garlic, so I sautéed mine in the oil, removed it, and just whisked everything together with the flavored oil.

Bring a large pot of water to a boil. Generously salt water and add pasta. Cook according to package directions, about 8-10 minutes. Two minutes before the pasta is done, add the asparagus. Drain, and rinse both under cold water.

Combine all ingredients in a bowl and toss with dressing. Serve at room temperature.  This can be made a few hours ahead and refrigerated. Bring to room temperature before serving.

For an attractive presentation, I mixed my pasta with half the dressing, and arranged each ingredient in a stripe on top of the pasta, Cobb salad style.  I sprinkled the Parmesan cheese and poured remaining dressing over that. 

Mini Shrimp Rolls

I always find myself gravitating towards the same old party appetizers, so for this year’s Super Bowl, I was determined to change things up.  I wanted something that could be served in individual portions and laid out nicely on a tray, so I opted for Bon Appetit’s Mini Shrimp Rolls.  They’re like lobster rolls, except with a more budget-friendly shrimp filling. Of course, if you love your friends enough to buy them lobster (I don’t), I’m sure that would work quite nicely.

They were a huge hit, the surprise favorite of the party, and simple to make ahead.  Here’s the recipe how I made it, but you can check out the original on Bon Appetit.

Ingredients

• Kosher salt
• 1 bag frozen shrimp, thawed, shelled, deveined
• 1/4 cup mayonnaise
• 1 small celery stalk, diced
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon olive oil
• 1 teaspoon fresh lemon juice, plus juice of half a lemon, divided
• 1 teaspoon Dijon mustard
• Freshly ground black pepper
• 24 King’s Hawaiian mini dinner rolls
• Chopped parsley for garnish  

Preparation

Preheat oven to 400.

Lay out shrimp on baking sheet and toss with the juice of half a lemon, plus salt and pepper. Roast at 400 for 10-12 minutes, until cooked through, depending on the size of your shrimp.  Let cool.

Whisk mayonnaise, celery, chives, oil, lemon juice, and dijon in a medium bowl to blend; season to taste with salt and pepper. Chop shrimp into small pieces and add to bowl with mayonnaise mixture. Stir to coat. Shrimp salad can be made 1 day ahead at this point. Cover and chill.

Preheat oven to 375°. Using a small serrated knife, make a 1/2-inch-deep cut across the top of each dinner roll and gently pry open roll with your fingers to create a mini New England–style hot dog bun. Place on a baking sheet and toast until light golden, about 8 minutes. Let cool slightly. Can be done a few hours ahead at this point.

Divide shrimp mixture among rolls, pressing into cut across top; garnish with chopped parsley.