To many, Super Bowl food traditionally beckons foods like chili, dips and salsas, and chicken wings (I’ll be doing a Chicken Satay instead). Over the years, I have compiled my clients’ favorite renditions of these crowd pleasers. The good news is many of these recipes can be made ahead, giving you time on Sunday to actually enjoy the game with your friends. All your shopping for these foods can be done during the week, as well as the preparation of the items. Chili only improves in flavor when prepared as early as two days before consumption. The other items on the menu can be made on Saturday and stored in your refrigerator to meld flavors. Just make sure you put a layer of saran wrap right on the surface of your guacamole to prevent oxidation.
The turkey chili was an “Open Kitchen Café” favorite. Lines would form out the door of my old café for this light, yet tastier version of an old time favorite. Add some sides of grated cheddar cheese, sliced black olives, sour cream and squares of store bought cornbread and the foundation for your Super Bowl party is set.
Appetizers should be easy to eat yet hopefully be a more playful spin on your traditional game food, so that your friends have something to look forward to besides their favorite team winning!
My choices are roasted corn guacamole with salsa and chips, a wonderful shrimp dip that I have served on and off for years, chicken satay with a peanut sauce recipe given to me by a friend from the Phillipines (the best peanut sauce I have ever tasted!) and one cannot forget something cheesy, my Pecorino Romano Toasts. Enjoy and may the best team win!
Turkey Chili – with Sides of Cheddar Cheese, Olives, Sour Cream and Cornbread
3 T. Vegetable or Canola Oil
1 medium onion, chopped
1 green pepper, chopped
1 celery stalk, chopped
2 garlic cloves, chopped
1 lb. ground turkey
3 T. chili powder
2 T. sugar
1 16 oz. Can Kidney beans or black beans- drained
1 28 oz. Can Crushed Tomatoes and juice
Several shakes Worcestershire sauce
Several shakes of Hot Sauce.
Heat large pot on medium heat. Add Vegetable or Canola oil. Add above veggies and sauté until translucent. Remove the vegetables from the pan. If the pan needs more oil at this point, add another tablespoon or so. Add ground turkey and cook until all pink is removed and meat starts to brown. Add remaining ingredients and cook for 30 minutes. Serve with the following garnishes.
Grated Cheddar Cheese
Sliced Black Olives
Squares of store bought cornbread
Roasted Corn Guacamole with Salsa and Chips
1 c fresh off-the-cob corn kernels (or Green Giant Shoepeg frozen)
3 T corn oil- to fry the corn
1/4 t cumin
2 large avocados, ripened & cut into 1/4-inch dice
1 large tomato, cut into 1/4-inch dice
1/4 c chopped fresh cilantro
2 T minced red onion
1 t minced fresh or pickled jalapeno pepper
1 t minced garlic
2 T fresh lime juice
1 t cider vinegar
1 1/2 t coarse salt
Heat non-stick frying pan on medium high. Add the corn oil to pan. Add corn kernels and continuously use a rubber spatula to turn the kernels until they are uniformly golden brown. Add cumin, a pinch of kosher salt and a few grindings of fresh ground pepper. Mix in. Place corn in small bowl and refrigerate until cool.
In large bowl, mix together avocado, tomato and remaining ingredients. Add chilled corn and mix. Serve with chips and salsa recipe below.
1 28 oz. can Muir Glen Tomatoes- whole or crushed
½ c. cilantro
½ jalopeno, chopped
½ c. red onion, chopped
1-2 clove garlic, chopped
2 T. olive oil (not Virgin)
2 limes- juice from
Fresh Ground Pepper
In bowl of food processor, add above ingredients and pulse until mix is chopped but not too pureed. Season to taste with Salt and Pepper.
Shrimp Dip- served with Potato Chips or Crudite
1 pound uncooked, frozen large shrimp, unpeeled
2 scallions, chopped
1 shallot, chopped
2 T. each, chopped fresh tarragon and dill
½ lemon, juice of
1 t. garlic powder
Pinch of Cayenne
1 c. Hellmans Mayonnaise
1 c. sour cream
A few shakes of Worcestershire sauce
Boil shrimp until translucent. Drain and peel. Place shrimp in food processor. Add green onions, shallot, tarragon and dill. Process until the shrimp are relatively ground up. Transfer shrimp mixture to medium bowl. Mix in mayo and remaining ingredients. Season to taste with kosher salt and freshly ground pepper. Cover and chill at least 2 hours. Serve with potato chips or raw vegetables.
Chicken Saté with Peanut Dipping Sauce
For the Marinade
3 whole skinless, boneless breasts, halved
2 T. Soy Sauce
1/2 c. peanut oil
2 T. chopped fresh ginger
2 T chopped cilantrao
2 cloves garlic, chopped
1 t. gd. cumin
1 t. gd. coriander
2 T. Brown Sugar
1/2 t chile powder
Slice chicken breasts into 4 slices each.
Mix other ingredients and add chicken to marinate 2 hours minimum. Preheat oven to 350 degrees. Soak bamboo skewers in water for 20 minutes. Thread chicken onto skewers. Spray baking dish with Pam. Place chicken skewers in dish. Bake for 30 minutes or until chicken is firm to the touch. Serve with Dipping Sauce.
1/4 cup fresh-ground peanut butter
1/4 cup red Thai curry
1 T. Thai chili paste
2 cloves garlic, minced
2 scallions, chopped
1 T. fresh-squeezed lime juice
1/4 c. palm sugar or lt. brown sugar
2 t. fish sauce
1 15 oz. can coconut milk
4 T. chopped cilantro
Put the peanut butter and curry in a pot and combine with a whisk over a low flame. When combined, add garlic, scallions, lime juice, palm sugar and fish sauce, stirring with a whisk. Finally, add the coconut milk and stir to combine. For a milder sauce, add a little more coconut milk.
Makes about 2 cups.
Pecorino Romano Toasts
1 c. Pecorino Romano cheese, freshly grated please
1 c. Hellman’s Mayonnaise
¼ tsp. Red Onion, minced
¼ tsp. Cayenne Pepper
1 Iggy’s ficelle, sliced thin on diagonal.
Preheat oven to 350 degrees.
Place ficelle slices on a baking sheet and place in oven for 4 minutes. Remove from oven.
In bowl mix the Romano, mayonnaise, onion and cayenne pepper. Spread generously on your toasts and place back in hot oven and bake until cheese starts to bubble, maybe 5 minutes. Remove and serve!