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Recipe Ideas for SuperBowl Sunday
By DK | January 28, 2009 |
There aren’t too many days of the year that people get together with each other to watch a sporting event. Nothing in the world tops the Super Bowl in this regard. There are probably more dips, salsas, guacamole and chicken wings consumed on this day than any other on the calendar. Some people host parties, some people are guests, and some people just go out to a place to watch the game, but everyone eats. It is not all about the game, it is all about the party leading up to the game.
Here’s just one example of a great recipe idea from DK that’s one step away from being ready to shove into the gobhole.
So what food will you be serving or bringing or consuming? This thread is about finger food recipes that will make your Super Bowl a more exciting one. We encourage you to add your own unique recipe to this thread or just try something someone else suggests, but please be sure to let us know how it turned out.
Cheesy Foil Dawgs by Cap’n Bones
I’d like to thank the admin over at The Hot Pepper for giving me the original idea for this simple recipe back in ’06. Wow how time flies!!
Grill or fry yerself some hot dogs. Place them in buns. Top the dogs with cheddar cheese and sliced fresh peppers of choice. Individually wrap the dogs in foil. Pop them in a 350 degree oven for 8-10 minutes.
The cheese melts, the bun doesn’t burn, and it gets all gooey and good. If you want, just serve ‘em in the foil, but be sure to unwrap them first.
If you fry them, finish in oven. If you grill them outside, you can finish on grill, over indirect heat…
The foil was removed from the dogs for the photo. We had 3 different versions including, cheddar only, cheddar and Jalapeno slices (fresh from my garden thank you), and cheddar with Texas Pete Chili. As for the texas pete chili, to me it really doesn’t have much of a flavor. It added more texture than taste. Of course a healthy dose of Cape Fear Pepper Company’s Premium Red Savina sauce brought the bland chili to life!!
This is a fun twist to making hot dogs. Our kids love to take part in helping with family meals, and this is a fun feast where the little ones can do most of the work.
I want to share a spin on a artichoke dip recipe that will allow you the flexibility to take the core of the dip and make it into a meal that will be the hit of your Super Bowl gathering. Oh yes, there will be hot sauce!
Buddah’s Heartichoke Dip
Basic Ingredients
16 oz sour cream
16 oz of mayo
1/2 cup grated parmesan cheese
1 can of chopped artichoke hearts
1/4 cup of hot sauce
Other possible ingredients:
1 can of chicken
15 large shrimps
1 can of french style string beans
shredded cheese of choice to cover dip in the final stage of baking, (I like shredded swiss or italian mix)
crab
mix greens
Shell, macaroni or rotelli pasta
Be as creative as you want. If you keep the core part of the recipe you can add the things you want. I love to experiment everytime I make it. Before you add all the ingredients, make sure you mix it well. Add the hot sauce of your choice and as much as you want. The recipe calls for Louisiana style, but I have used other kinds and they worked too.
The best part of the recipe is that you can eat it with a fork or you can serve it with Tostitos. I recommend the Multi-Grain Tostitos, which I think are the best and are great with this recipe. This is a very easy recipe to make. Put it in the oven at 350 degrees for 30 minutes, mix it up, add the cheese and remove it in about 10 minutes or until cheese is melted. The only long part would be cooking the pasta beforehand if you wish to add it, and you do not need to.
Here is a bowl of my dip ready to be eaten:
“Mexican” Pizza by DK
This is one of those recipe’s where there’s not really any one way to make it. Something that’s quick and simple and can be easily tailored to peoples individual tastes. The way I make my “Mexican” pizza is really easy. First of all, here’s my usual ingredient list.
- Flour Tortillas
- Salsa
- Finely shredded Colby/Monterey Jack cheese
- Grilled chicken strips
- Mushrooms
- Sliced bell peppers
- Sliced Habanero peppers
- Tortilla chips
- Shredded lettuce
- Hot sauce of choice
- Sour cream
- Guacamole
Remember, the ingredient list is optional. Change it up to suit your tastes. In addition to the items above, sometimes I’ll also use jalapeno slices and black olives. Usually depends on what I have on hand or remember to pick up in the store. LOL!
Ok, the first step is what I call the base. This is done the same way every time. Spoon the salsa of your choice onto a flour tortilla, spreading it around evenly. Just a thin coating will do. Adding too much salsa here can affect the crispiness of the crust. The less salsa, the crispier the crust. Too much and it gets soggy in the middle.
Step two; add a small amount of cheese. Top that with the chicken strips, then add another layer of cheese over the chicken.
At this point I like to add other ingredients such as the sliced peppers, (bell, habanero, jalapeno ….) some mushrooms, and black olives when I have them. No black olives this time around though.
Now place the “pizza” onto a pizza pan (this time I used a preheated pizza stone) and cook in preheated 400 degree oven for approximately 20 minutes or so until the edges of the tortilla become golden brown.
Remove from the oven and top with other ingredients of you choice such as shredded lettuce, sour cream, guacamole, hot sauce, pico de gallo, etc… whatever tickles your fancy. So what about those tortilla chips? Well, I usually keep those handy to munch on while the pizza’s in the oven, but sometimes I’ll crush some up and sprinkle on the “pizza” before tossing it into the oven or afterwards along with the lettuce and sour crème. Adds a little more crunch to it.
Enjoy!
-DK
Related Posts
- Recipe: Sandi’s Wheat Grands Pizza
- Recipe: Sam’s Naga Saurus Pizza
- Recipe: Fat Kid Sauces Quesadillas
- Recipe: The Buddahloaf
- Recipe: Meatloaf My Way
Topics: Friends, General, Recipes | 42 Comments »
Here’s a good one we make alot. It’s actually my recipe but Betty got it published in Taste of Home a couple years ago.
RANCH STARS (makes 50-60 stars)
1 package Won Ton shells
1 lb of sausage or ground beef
3 cups shredded Colby Jack cheese
1 package Hidden Valley Ranch mix
1 cup Miracle Whip
1/2 cup milk
1/2 cup sour cream
1 can black olive slices
Preheat oven to 350, spray muffin pans with non stick spray and press Won Ton shells into the pan to form a cup like shell. Bake for 5 minutes or until slightly brown. Remove and place on cookie sheets until needed.
Fry and drain sausage/beef and set aside. Mix other ingredients together and add the meat. Fill the shells with a spoonful of the mix.
You can make these up ahead of time and have them in the fridge until you’re ready to serve them.
When ready to serve top with a few olive slices. Preheat oven to 350 and bake for 5 minutes or until cheese melts. Top with sour cream if desired. You can also top with jalapeno slices and hot sauce of your choice.
These things get eaten up as fast as you can put em out.
I’m making Mexican pork chili and Turk’s Ass murdering jalapeno poppers!
Ingredients
3 pounds boneless pork shoulder
Kosher salt and freshly ground black pepper
1 tablespoon toasted fennel seeds, ground
3 tablespoons ground cumin
Extra-virgin olive oil
15 whole tomatillos, husked
3 poblanos
2 white onions, quartered
4 garlic cloves, peeled
1 bay leaf
2 limes, halved
1 big bunch fresh cilantro
1 quart low-sodium chicken stock
1 cup masa harina, to tighten it up
Chili bar toppings:
Crispy fried tortilla strips, fresh corn tortillas cut into strips and deep fried in vegetable oil
Mexican crema, store-bought with lime zest
Shaved radishes, radishes shaved vertically on a mandoline
Crumbled queso fresco
2 limes, each cut into 8 wedges
Directions
Preheat oven to 325 degrees F.
Season the pork shoulder with salt, pepper, fennel and cumin. Take a large roasting dish and place over medium-high heat. Add a 3-count of olive oil and sear pork shoulder all over until golden brown on the outside, 3 to 4 minutes per side. Add vegetables, spreading out tomatillos, poblanos, onion, garlic and bay leaf around the seared pork shoulder. Drizzle with olive oil, squeeze lime juice all over and season with salt and pepper. Cover the whole tray with aluminum foil and roast in the oven for 2 to 2 1/2 hours until the pork is falling apart. Remove from oven, set the pork aside and pull apart. Rake all the other ingredients into a blender (a bit at a time) with the bunch of fresh cilantro and process until smooth. Pour into a large Dutch oven. Set over medium heat and add chicken stock. Bring to a simmer and whisk in masa harina to thicken the sauce up. Fold in shredded pork shoulder and season with salt and pepper to finish. Serve with Chili bar toppings.
80 pounds of jumbo party wings
1 gallon #2
1 gallon #1
Hey, you stole that recipe from Leroy!
Oh, wait, you were talkin’ about your Defcon sauces. My bad.
Leroy, you’re wing recipe is still a secret.
that is just so wrong, so wrong
give me a few hours and i will share the recipe i am making. its a buffalo chicken dip and i get asked for the recipe every time i make it.
I would like something easy and yummy involving crescent rolls other than pigs in a blanket. Like a puff pastry.
Use crescent roll dough, but roll them up with spiced crab meat. I make them every year, a big hit.
I am going with the DK pizza and of course some defcon wings!
Tony, the other night I kicked up a simple string bean casserole with Cat 5 Food Polish. It was awesome to say the least with a killer heat.
Here is the recipe:
3 cans of french style green beans, drained
1/2 can of black beans, drained
10-12 oz of Lobster Bisque
1/2 cup of frozen corn
1 container of french onion crunchies
hot sauce or if you are luck enough to have Tony Legner’s Food Polish- use as much as you like
mix everything together in a casserole dish, add 1/3 of french onion crunchies to mix, and cook for 30 minutes at 350 degrees. Mix dish then use the rest of the crunchies to coat the top and cook for another 5 minutes.
You can use any cream soup or bisque soup to add the special twist to your meal.
Here is also my :nerd:mole recipe if you want the best guacamole you have ever had in your life:
CLICK HERE
What kind of spice on the crab?
I think he uses a Blair spice
What do you think he uses 
:dork:
Leroy knows.
Here is something we throw together for a chow down.
Stuffed Camel
1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gallons water
5 pounds black pepper
Salt to taste
Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100.
I actually use a mix of Cat-5, Old Bay and our Smokey Dust stuff. Make sure you grind it in a mortar & pestle, you want it as fine as possible. Also, add just a little bit of hazelnut oil, walnut oil or even macadamia oil to the crabmeat before stuffing it into the dough. I think you’ll like the results.
Defcon give me call
Come on Leroy, if you are gonna contribute something, then at least explain what a kilo is. Remember this is a short bus krewe.
Thanks DC, I got me some crescent rolls, cat polish and some krab in the fridge. I am ready to roll ‘em.
:nerd:, must we ALWAYS have to explain thing to you? Even Leroy knows what a Kilo is.
Here’s a link to a magic place that will explain almost everything that you need to know.
buddahwantstoknow.com
my wife rolls them all out flat on a pan and attaches them so its one big sheet then cooks them and afterwords spreads cream cheese mixed with ranch powder seasoning and adds chopped veggies. she calls it vegie pizza and its actually preety good.
Come on
every pot head knows what Kilo is.
we fix veggie pizza here too. finely ground up broccoli, cauliflower, carrots, cheese. pretty tasty.
Where ‘O Where can I find some of this Cape Fear Premium Red Savina Sauce?
I tried contacting the manufacturer (Tracy). Sent him an email asking for some of his fabled sauces and an invoice (many moons ago). No luck. Any suggestions?
No I cannot drive to his house and get it in person. Also, a trip to JJ’s is out of the question at least until WOF.
Tell him you are a pyrate
Let me break it down for you :nerd:.
1 Kilo (kilogram) = 1000 grams
28.3 grams = 1 OZ
2.2 Kilos = 1 lb
420 = smoke time
Any questions?
Not teat I have any 1st hand knowledge, that’s just the word on the street.
I meant not that! I should really learn to type.
BTW crab with a K is like a party w/ no girls. It taste alright, but it’s not delicious. A party with no girls you may get drunk, but you aint getting laid. At least I aint!
I think I will make the stuffed camel, sounds good!
Thank you Sam.
Did ya hear that :nerd:?
Crab with a K = CLICK HERE
Crab with a C = CLICK HERE
Sandi, how did you make the poppers at FMK? I remember cream cheese with the garlic hot sauce wrap in bacon and grill…am I forgetting anything? did you mix cheddar into the cream cheese?
I made some balls of meat and even a sausage version, but I won’t be serving that it came out not the way I wanted. I put one egg too many in it.
I plan on making the Creator’s crab crescent roll thingies in the future, but not today. I didn’t want to experiment at the Super Bowl Party. I bought the crab, some hazelnut oil and got me the Cat Polish and ready to go.
Ed I’m so sorry I didn’t see this last night! Bill said you sent him an email…hopefully he gave you the scoop.
I’m not making anything for the Superbowl this year!
Original plans fell through, so I’m going over to my mom’s to watch the game with my brother and his kids. Gonna make a family get together out of it. My mom’s cooking pizza’s!
Only thing better than Superbowl food is FREE Superbowl food!
Wally Wood run out of jerky?
Have fun!
or is it Wally World
Well, I felt guilty, so I stopped off at the grocery on my way to my mom’s. So on top of pizza, we’ve got chips and salsa. Salsa is what I had left of Xero’s Extreme salsa mixed with Don Pablo’s. I also mixed some of it with some Tostitos queso dip.
Didn’t stop there. Made some fried shrimp and coated them with CaJohn’s Jolokia Wing Sauce.
It was fun cooing up 100+ pounds of “Cardinal” wings yesterday.
STEELERS for the win!
cooing? was that a bird joke?
iv been wanting one of those chili grills but they are to much money, i found a cheap version that works at meijers though so i need some recipes now.
Nice ‘catch’, yes it was.