Tuesday, February 2, 2010

Gameday Goodies: Superbowl Sunday Appetizers

With the Superbowl right around the corner, it is time to start planning the appetizers you’re going to serve at your Superbowl party! As any football fan will tell you, the most important part of any Superbowl party is the food. Greasy finger food combined with a cold beer is the hallmark of Superbowl spectating. So here I bring you the recipes for some of my all-time favorite Superbowl treats.

Buffalo Wings

Perhaps the most quintessential Supebowl food, wings are the ultimate football food. A fan favorite, you will be hard-pressed to find an individual these wings don’t please (except for perhaps the occasional vegetarian, but even these granola-crunchers will be tempted to try these sizzling wings). This recipe was created by Ree Drummond, whose wings are world famous. Do NOT forget to serve these wings without a side of bleu cheese dressing; to do this would be almost criminal.

2 pounds (to 3 Pounds) Chicken Wing "drummettes"
Canola Oil
2 sticks Butter
1 bottle Frank's Red Hot (12 Oz Bottle)
Tabasco Sauce, To Taste

Preparation Instructions

In a deep skillet or Dutch oven pour about 1 inch to 1 ½ inches of Canola oil. Begin heating the oil over medium/medium high heat. Meanwhile, throw your wing drummettes into a strainer and give them a good rinse.

When the oil is hot (about 360 degrees) place the raw wings into the skillet. Move with a pair of tongs so they don’t stick to the bottom of the skillet.

While the chicken is cooking, melt 2 sticks of butter (1cup) in a saucepan. Add one bottle of Frank’s Red Hot Sauce. Stir well until combined. Next you will add Tabasco sauce until your wings are your preferred temperature.

When the chicken has cooked for about 25 minutes, take them out with a pair of tongs and place then on a paper towel to drain. Begin placing the cooked wings into the sauce and thoroughly coat. Place them in a serving bowl. Repeat until all of the chicken is coated with sauce and ready to eat.


Nachos are another Superbowl staple, beloved by both hardcore football fans and fair-weather partygoers. Nachos are a fantastic alternative for vegetarians, and are easy to customize according to what toppings you particularly enjoy. This recipe comes from the ultimate entertainer, Martha Stewart, and features the holy trinity of nacho ingredients-chips, cheese, and hot sauce. So go ahead, and proceed with vigor. These nachos are sure to please.


1 bag store-bought large tortilla chips

1 cup black beans

3/4 cup shredded Monterey Jack cheese

3/4 cup shredded cheddar cheese

1/2 cup chopped pickled jalapeno chiles

1 jalapeno chile, minced (If you don’t like heat, you should seed and rib the peppers)

Fresh cilantro leaves

Chili sauce or hot-pepper sauce

Chopped tomatoes, for serving (optional)

Sour cream, for serving (optional)

Preparation instructions

Preheat oven to 400 degrees. Top each chip with about 1 teaspoon beans and 1 1/2 teaspoons cheese; evenly divide chiles among tortilla chips. Transfer to an ovenproof serving platter, forming layers; add chili sauce.

Bake until heated through and cheese melts, 3 to 5 minutes. Remove, and garnish with cilantro leaves. Serve topped with tomatoes and sour cream, if desired

French Fries

Completing the trifecta of perfect Superbowl appetizers are French fries. French fries, in addition to being delicious, are the quintessential crowd-pleaser. Have you ever met anyone who doesn’t enjoy a greasy, salty fry? If you have, do not be too quick to trust that individual with your heart, your children, or your taxes. This recipe, again from Martha Stewart, is incredibly easy to prepare, and will satisfy even the pickiest eaters.


4 potatoes, preferably Yukon Gold or russet

2 tablespoons olive oil

2 teaspoons dried thyme

Salt and pepper

Preparation instructions

Heat oven to 425 degrees. Cut potatoes lengthwise into thick slices, then into 1/2-inch-by-1/2-inch-thick strips. Place in a bowl of cold water until ready to use. Drain and dry well on paper towels.

Toss potatoes with oil and spread out on a dark roasting pan or baking sheet. Scatter thyme over potatoes. Bake for 35 to 40 minutes, turning occasionally, until potatoes are brown and crisp on all sides.

Remove from oven, discard thyme stems (the leaves will have fallen off), sprinkle with salt and pepper, and serve immediately.

Deviled Eggs

I was more than content to end this post after French fries, but my friend was insistent that deviled eggs were the exemplary Superbowl food. I was skeptical, but a random internet search proved my friend’s theory: deviled eggs are indeed a Superbowl staple. So I went to the official website for deviled eggs, deviledeggs.com (apparently the creators of this site were note creatively endowed) and got a recipe for classic deviled eggs.


6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Light Mayonnaise or Salad Dressing
½ teaspoon dry ground mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish

Preparation instructions

Remove the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

With that, you are now well equipped to cook up a frenzy of mouthwatering appetizers to satisfy your Superbowl fanatics. So proceed with vigor, and even if tension is thick between Saints fans and Colts supporters, there is surely one thing everyone can agree on: this is one tasty Sunday.

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