We have a yearly tradition. For Super Bowl Sunday, we invite friends over to our house to eat, have some drinks and watch the game. Until our younger son, Michael, came into our lives, neither of us were much interested in sports.
Attending UCLA during the John Wooden days, when the men's basketball team reigned supreme, I never went to a single game. I didn't care. But Michael did. From the time he was a toddler, he watched Sports Center, baseball, basketball and football.
Like any parent we wanted to find common ground with our son. For us, that meant catching up with a three year old's encyclopedic knowledge of major league sports.
At first a chore, we got into it. We learned to cheer on the Lakers, root for the Dodgers and follow the careers of our favorite quarterbacks (Manning, Brady, Luck, RGIII, Rogers and Kaepernick).
Hot Artichoke Spinach Dip
Buffalo Chicken Dip
Clam Jam Dip
Cider Cheese Fondue
BLT and Avocado Bruschetta
Warm and Creamy Bacon Dip
Baked Vidalia Onion Dip
Baked Mexican Layer Dip
Creamy Shrimp, Spinach and Goat Cheese Dip
Maple Walnut Popcorn
Spicy Mango Salsa
Curried Deviled Eggs
Red 28! Red 28! I like candy! Hut! Hut!
This Sunday is the 50th Super Bowl in American history. It will be the largest food consumption event of the year, trailing only Thanksgiving. It isn’t a national holiday (though many would like it to be), but that doesn’t stop over 130 million Americans from treating it like one.
It's estimated that Americans will spend over $55 million dollars on food for the Super Bowl. What will all that money buy? Mostly snack foods -- more than 30 million pounds. Pretzels and popcorn get the most play, though chips and guacamole have gained yardage in the last few years. According the California Avocado Commission, over 50 million pounds of avocados will be sold in the days leading up to the Super Bowl, most of which will turned into guacamole and scooped up with 15,000 tons of chips.
When I heard that my friend, Brigid was making “50″s junk food” I immediately went to a recipe I have been coveting for some time now; Homemade Tater Tots. I have read and re-read Saveur’s 100 issue and there are so many recipes that I want to try, modify, and taste. But it is these little golden nuggets of fried “potatoes” that I keep coming back to. Yes, these Tater Tots are indeed fried. And fried food is one of my guilty pleasures.
This is not a dish that I would regularly put on my dinner table, but it is a great treat and perfect for a crowd. This is also a dish that could be done in advance. All of us busy people, juggling everything from kids, work, volunteer committments, plus the perils of everyday life – having something pre-prepared and in the freezer is truly a wonderful thing.
There is simply nothing better than a homemade Tater Tot. I made mine with organic potatoes and whole wheat flour. With that said, could this be considered a healthy treat???
I love bean dips for a party, especially layered dips, because of the colorful and flavorful layers that can be created in a bowl. It reminds me of the colored sand I used to pour into jars as a kid. It's exciting and unexpected to see and break through the different layers of one of these dips to discover unique flavors.
Most layered bean dips start with a can of ho-hum refried beans, but this dip starts with a flavorful pinto bean purée made with a quick sauté of onion and garlic. Then comes the Pace Picante Sauce followed by a layer of mashed avocados, which tastes much like guacamole. Cooling sour cream finishes the layers.
The chunky toppings include shredded sharp cheddar cheese, cherry tomatoes, pickled jalapeños, scallions, and cilantro. It's an easy dip that comes together in no time at all. It can even be made a few hours ahead (minus the toppings) and refrigerated before your party guests arrive. This is a must-try recipe to add to your Super Bowl celebration.
These little cakes have been on my mind since I had a version of them here. They were so, so good. Until now, I have never had a hot wing sauce quite like the one used to make these. It's literally mouthwatering....spicy...and tangy, which is everything you want in a hot wing bite. Definitely a step above the rest, and the reason why I have been craving this taste since I had it last.
Of course Saucy Mama sent us home with some of her amazing hot wing sauce, so I have been planning my little cakes since. These are little bites of heaven with incredible flavor. I have no doubt, these will be your "go to" football food this season. I promise.
Saucy Mama used fancy little pastry shells and filled them with the chicken mixture. You can see their version here. I would use them too, EXCEPT you can not buy them in my town. I suppose we are not fancy enough in our part of wine country to have them. Lame! So I had to come up with my own version for a pastry shell.
What I consider "a super bowl" is not THE Super Bowl. It's a sophisticated little serving dish from Villeroy and Boch that's perfect for serving onion dip. I'm of the opinion you can never have too many bowls. Perhaps there is a food stylist somewhere deep inside me, struggling to be free.
Recently I had a creamy mushroom soup with chopped green beans and a topping of crispy onions. It was soup based on that classic, and in my opinion somewhat disgusting, Thanksgiving side dish, the green bean casserole. But the soup was delicious, proving some classics really are good if made with great ingredients. That was my idea for this dip which, coincidentally I served at Thanksgiving this year. But I think it would be great for that other major American holiday, Super Bowl Sunday.
I basically increased the seasonings and onions in a dip recipe I found on the Whole Foods Market website, which has lots of great ideas, by the way. The dip is filled with onions, leeks and garlic, a few seasonings and a rich and a creamy base that is vegan and healthy.
In the world of taquerias there are potato tacos (tacos de papa) and then there are potato tacos. And if you’ve never had one, it’s exactly what you think: tender chunks of potatoes are cooked with onions and spices and nestled inside a corn tortilla and topped with shredded lettuce and salsa.
And sometimes they’re mashed and tucked inside a corn or flour tortilla and doused with Mexican crema and again, topped with lettuce, cabbage, salsa or pico de gallo.
And then there’s the Casa de Matt variety: a type that forsakes all pomp and circumstance and distills it down to the bare essentials. And it’s not very pretty.
When I cook at home I try my best to incorporate some type of quasi-balance. I like some freshness with my fried, some raw with my baked, some greens with the browns. But when I make this recipe I throw any type of balance out of the window and over the years it has become my guilty pleasure. Let’s take a look.
Mashed potatoes are seasoned with salt, pepper, copious amounts of sour cream, sometimes shredded cheese (almost any type I have!) and spread inside a pliable corn tortilla. These tacos are then fried in oil until crispy, drained on a paper towel so that I may kid myself that I’m removing some oil, and then doused — DOUSED — in hot sauce with a few pickled jalapeños on the side.
We made these for a crowd and watched them vanish in five minutes…My husband and I do not need brownies; we’ve eaten enough of them already to meet our lifetime quota and to account for certain body changes that I will not describe here. But Tom is a hopeless chocoholic, so on the occasions when I make brownies to curry favor with my kids’ friends, I have to keep an eye on them.
For a long time, when brownies disappeared from the cooling rack and my husband seemed the obvious perpetrator, he would issue a denial and look meaningfully in the direction of Oliver, our dog. So I thought the golden retriever was both amazingly athletic (how did he reach the brownies I placed behind the kitchen sink?) and had a remarkable tolerance for chocolate, a substance that is notorious for making dogs ill.
But then, on a recent occasion, I left a hot brownie batch on the counter to cool and took Oliver for a walk. When I returned and noticed that the baking pan was half empty, I did a breathalizer test on napping Tom. Sure enough: chocolate breath. (And a messy crime scene: brown crumbs on the sofa.)
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