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Superbowl Food

post #1 of 66
1/26/09 at 10:22pm
Thread Starter 
Post your Superbowl Smorgasbord plans here.


MY plans aren't set in stone, but I'm probably going to make two types of wings, one really hot, one mild, jalapeno poppers, mini gyros, chili, 7-layer dip, and some spinach and artichoke dip.
Still need to come up with another vegetarian one or two for my dad.

You?
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post #2 of 66
1/26/09 at 10:25pm
crab and fennel dim sum

trad wings

taco balls (seasoned ground meat rolled around a cheese block and rolled in crumbled tortilla chips)

white bean and chicken chilli

grilled lamb skewers with oo, cumin and lemon

bruscetta

nachos

blue cheese and apple-smoked bacon sliders
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post #3 of 66
1/26/09 at 10:28pm
I imagine I'll be eating spicy chicken wings, nachos, and maybe a steak or something. (Can I have your recipe for spicy chicken wings? They are by far my favorite snack food and would like to try making my own.)
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post #4 of 66
1/26/09 at 10:30pm
i just deep fry the wings, then roll them in melted butter, a 1/2 bottle of frank's red hot and a few tspns of corn starch. ocassionally, a shot of lea & perreins
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post #5 of 66
1/26/09 at 10:31pm
+1 on the wings.

my contribution to my party is a 4ft party sub, made by this little old italian market. sounds pretty boring, but their food is unmatched.
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post #6 of 66
1/26/09 at 10:44pm
anyone been to BBQ Chicken? korean-owned chain that makes awesome wings. they have a Teri-Q wing that is so delicious. i go to the one on jamboree/alton in Irvine.
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post #7 of 66
1/26/09 at 10:58pm
Wings. Like kunk does...basically shallow fried, then tossed in melted butter and franks.

Back ribs. I'll probably just slow bake them all morning and finish the last hour with some sauces: hoisin / black bean mix, and a store bought 'gourmet' bbq sauce

A take on salad rolls. Haven't quite figured out what to put in them, but will have shrimp and maybe some striploin
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post #8 of 66
1/27/09 at 12:02am
i've benn, fried in olive oil.

Quote:
Originally Posted by sho'nuff View Post
anyone been to BBQ Chicken? korean-owned chain that makes awesome wings. they have a Teri-Q wing that is so delicious. i go to the one on jamboree/alton in Irvine.
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post #9 of 66
1/27/09 at 12:30am
Quote:
Originally Posted by sho'nuff View Post
anyone been to BBQ Chicken? korean-owned chain that makes awesome wings. they have a Teri-Q wing that is so delicious. i go to the one on jamboree/alton in Irvine.

i've been to the one on wilshire and vermont. if you like that place i highly recommend "obi-bear" on 7th and vermont about a block away--better chicken and beer on tap.
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post #10 of 66
1/27/09 at 12:34am
Quote:
Originally Posted by thekunk07 View Post
crab and fennel dim sum

trad wings

taco balls (seasoned ground meat rolled around a cheese block and rolled in crumbled tortilla chips)

white bean and chicken chilli

grilled lamb skewers with oo, cumin and lemon

bruscetta

nachos

blue cheese and apple-smoked bacon sliders

regarding the taco balls: yuck. and tacos do not contain ground meat or cheese. (fyi)

regarding "bruscetta": it's spelled bruschetta, and i hope you pronounce it better than you spell it.
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post #11 of 66
1/27/09 at 12:34am
wings and nachos
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post #12 of 66
1/27/09 at 12:38am
Quote:
Originally Posted by kwilkinson View Post
Post your Superbowl Smorgasbord plans here.


MY plans aren't set in stone, but I'm probably going to make two types of wings, one really hot, one mild, jalapeno poppers, mini gyros, chili, 7-layer dip, and some spinach and artichoke dip.
Still need to come up with another vegetarian one or two for my dad.

You?

Can you post your recipe for spinach and artichoke dip?
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post #13 of 66
1/27/09 at 12:40am
Thread Starter 
Quote:
Originally Posted by HitMan009 View Post
Can you post your recipe for spinach and artichoke dip?

Don't really have much of a recipe.
I just take a bunch of onion, sweat them in butter, add flour to make a roux, add spinach and artichoke, and then cream and parmesan cheese/whatever other kind you like. Let it simmer until it's about the thickness you like.
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post #14 of 66
1/27/09 at 12:41am
Tostitos, dip, and pussy.
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post #15 of 66
1/27/09 at 1:24am
Quote:
Originally Posted by kwilkinson View Post
Don't really have much of a recipe.
I just take a bunch of onion, sweat them in butter, add flour to make a roux, add spinach and artichoke, and then cream and parmesan cheese/whatever other kind you like. Let it simmer until it's about the thickness you like.

Hmm, I was hoping for something more gourmet then that...... I make mines with some cream cheese and pecorino romano. I find the pecorino adds a sharpness and fragrance that can't be beat. Do you use canned artichokes and frozen spinach. I find that fresh artichokes don't work as well and frozen spinach seems destined for this sort of dish.
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