Super Bowl XXXVIII - Panthers vs. Patriots

Super Bowl Records | Game-by-game Recaps | Game Day Recipes

Game Day Recipes

By Michael Hastings | JOURNAL FOOD EDITOR

One of the cardinal rules of Super Bowl parties is to eat hearty food, and lots of it.

Maybe it's that the Super Bowl takes place in winter, when cold weather prompts cravings for substantial meals. Maybe it's that people need something to fidget with when they are nervous, upset, or even happy - that emotional, unconscious eating mentioned in last week's column about eating habits.

Normally, this is a habit to avoid, but the Super Bowl is no time for dietary restrictions. No, most football fans want protein, salt and sugar - the more the better.

Woe to the party host who runs out of food. It doesn't hurt to have an extra bag of chips, pretzels or nuts stashed away in case guests plow through all other party edibles.

When deciding what to make, the most important considerations are, first, that it doesn't require much last-minute work in the kitchen. Hosts generally want to watch the game, too, so foods that can be made ahead and kept warm or heated up during commercial breaks are ideal.

Also, the food has to be easy to eat. Foods that can be eaten with fingers - or at least don't require cutting - work best. Limiting silverware to a plastic spoon for the chili is a good plan.

If planning a big party, consider dividing into two rooms with TVs to separate the die-hard from the casual fans, or the adults from the kids.

Because Super Bowl parties are never meant to be fancy, go ahead and serve beer and soft drinks from the can or bottle. Consider keeping a self-serve cooler in the TV room, so no one has to get up and miss a play when they're thirsty.

Keep a roll of paper towels or stack of paper napkins in front of the couch to quickly clean up spills without missing the action.

A hearty chili can be a good way to feed a crowd. Almost everyone likes it, it keeps a long time on the stove, and it's easy to make a big batch of it.

Chips and dips are must-haves for this kind of party.

Sandwiches, the ultimate finger food, help silence hunger pangs - big time.

Though Super Bowls are mostly about savory food, it's nice to finish off the game with something sweet.

Cookies are always a good choice, but to satisfy chocolate cravings try Fudge Brownies de Luxe.

The Super Bowl is a great opportunity to pull out the stops without worrying about those nutritional bugaboos. Guests don't expect a low-fat, balanced or bland meal during the Super Bowl. So, go ahead, make it hot, fattening and finger-lickin' good.

Hot 7-Layer Dip

Adapted from a recipe from Nestle USA.

1 16-ounce can (16 ounces) refried beans
1 15-ounce can (15 ounces) black beans, drained
1 1.25-ounce package taco seasoning
1/2 cup sour cream
1 cup salsa
1 4-ounce can diced green chiles
2 to 3 tablespoons diced jalapeos
1 cup (4 ounces) shredded Cheddar cheese
2 large green onions, sliced
Tortilla chips

1. Preheat oven to 375 degrees.

2. Combine refried beans, black beans and seasoning mix in medium bowl. Spread bean mixture in ungreased 8-inch-square baking dish.

3. Spread sour cream over bean mixture. Top with salsa, chiles, jalapeos and cheese. Cover pan with aluminum foil. Bake for 20 minutes.

4. Uncover; bake for an additional 10 minutes or until cheese is melted and dip is bubbly. Garnish with green onions. Serve with chips.

Note: This dip can be made ahead through Step 3. To finish, return to the oven as instructed in Step 4, but increase baking time to 15 minutes or until dip is bubbly.

Makes 10 to 12 servings.

Sauerkraut Balls

Bryant Galbaugh, a sports copy editor at the Winston-Salem Journal, contributed this recipe and even provided a sample here in the newsroom. Though best served to people who like sauerkraut, these are surprisingly mild.

Galbaugh recommends Spam for the chopped ham, but the meat is just part of an ensemble cast here, so almost any cured pork would work.

If making mashed potatoes sounds like too much work, frozen mashed potatoes work fine, Galbaugh says. Just thaw them first.

1 pound mashed potatoes
1 1/2 pounds sauerkraut, drained
1/2 pound chopped ham
1 small onion or shallot, chopped
2 to 3 green onions, chopped
1/4 cup chopped parsley
1 tablespoon prepared mustard, preferably Dijon
Flour
1 to 2 eggs, beaten
Dry bread crumbs
Oil for frying

1. In a mixing bowl, mix mashed potatoes, drained sauerkraut, ham, onion, green onions, parsley and mustard until well combined. For best results, chill in the refrigerator 30 minutes or more to make it easier to shape into balls.

2. Form mixture into pieces the size of a golf ball. Place three shallow dishes on the counter. Put flour in one, egg wash in another and bread crumbs in the third. Dip each ball into the flour, then the egg wash, and then roll in bread crumbs.

3. Heat oil in a deep-fryer to 350 degrees, or, for pan-frying, place oil to a depth of a 1/2-inch in a large skillet over medium heat. When oil is hot, fry the sauerkraut balls in batches, being careful not to overcrowd the pan, until golden brown on all sides, 4 to 5 minutes. Drain.

These sauerkraut balls can be made ahead. To reheat, place on a baking sheet in a 350-degree oven for 10 to 15 minutes, until heated thoroughly.

Makes 30 to 40 balls.

Big Red Chili Chow

Adapted from a recipe from H.J. Heinz Co. This kitchen-sink version of chili is not for the timid. It packs a fiery wallop of chili flavor, especially from the habaneros. Those who do not like their chili very spicy might consider omitting the fresh habaneros and habanero powder.

12 ounces tomato paste
16 ounces tomato sauce
1 24-ounce can kidney beans, drained
2 tablespoons cumin
1/2 cup chili powder, or to taste
2 tablespoons chopped parsley
2 16-ounce cans vegetarian baked beans, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 24-ounce can chili hot beans
1 tablespoon chipotle powder (See Note)
1 tablespoon habanero chile powder (See Note)
6 jalapenos, seeded and chopped
4 red habaneros, seeded and chopped
1/2 pound elbow macaroni
1 teaspoon vegetable oil
1 pound steak, such as sirloin or round steak
2 onions, chopped
6 garlic cloves, chopped
1 pound lean ground beef
1 pound lean ground pork
1/2 bottle (6 ounces) beer (or water)

1. In a large kettle, combine tomato paste, tomato sauce, kidney beans, cumin, chili powder, parsley, baked beans, salt, black pepper, chili hot beans, chipotle and habanero powder, jalapenos, habaneros and macaroni. Bring mixture to a simmer.

2. Meanwhile, heat oil in a large skillet over medium high heat. Saute steak then remove to a cutting board. Place onions in skillet and cook, stirring, until slightly softened, about 5 minutes. Add garlic and ground beef and pork. Cook, stirring often, until meat is browned. Drain excess fat and season meat and onions with salt and pepper. Pour beer into the skillet, scraping up any browned bits from the bottom of the pan.

3. Cube the steak; place in kettle. Add ground-meat mixture. Simmer about 30 minutes.

Note: Chipotle and habanero powders are dried, powdered hot chiles that are available in some supermarkets. If not available, substitute 1 chipotle in adobo sauce or 1 jalapeno for the chipotle powder and 1 fresh habanero for the habanero powder.

Makes 12 servings.

Sausage and Pepper Sandwiches

This recipe, adapted from Better Homes and Garden New Cookbook, can be doubled or tripled for a crowd. The only changes would be that the sausages may have to be cooked in several batches, and the amount of water could be reduced slightly; the skillet needs just a thin film of water to create steam and keep the sausages from overbrowning.

If desired, the herbs can be omitted. For a variation, add 1 8-ounce can of tomato sauce to the mixture when returning the cooked sausages to the skillet at the end.

1 pound fresh Italian sausage links, sweet (mild) or hot
1/2 cup water
1 tablespoon olive or other vegetable oil
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
1 large onion, sliced
1/2 teaspoon dried oregano
1/2 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
4 French-style or hoagie rolls, split and toasted

1. Brown sausages, turning once or twice, in a large skillet over medium heat, about 5 minutes. Add water and bring to a boil. Cover, reduce heat and simmer until almost cooked through, about 10 minutes. Drain sausages on paper towels.

2. If no oil or liquid remains in skillet, add up to 1 tablespoon oil. Increase heat to medium-high and add bell peppers, onion, oregano and basil. Cook, stirring frequently, until vegetables are crisp-tender, about 5 minutes. Return sausage to skillet and heat through.

3. To serve, hollow out bottoms of rolls and place 1 sausage link in each depression. Top each with an equal amount of the vegetable mixture and serve.

Makes 4 servings.

Fudge Brownies de Luxe

Recipe from The Amercan Century Cookbook by Jean Anderson, who said this originally appeared on packages of Baker's Chocolate in the 1950s. Anderson said she likes to substitute pecans for the walnuts. Make these the day before the game to reduce last-minute cooking.

4 ounces unsweetened chocolate
1/2 cup (1 stick) butter
4 eggs
2 cups sugar
1 cup sifted all-purpose flour
1 teaspoon vanilla extract
1 cup broken walnuts

1. Preheat oven to 325 degrees. Grease a 9-by-9-by-2-inch baking pan; set aside.

2. Melt chocolate and butter in a double boiler or mixing bowl over a pan of hot water; cool slightly. (Alternatively, this can be melted in a microwave, stirring it and watching it carefully to prevent the chocolate from burning.)

3. Beat eggs until foamy. Gradually add sugar, beating thoroughly after each addition. Blend in chocolate mixture. Mix in flour, then vanilla, then nuts.

4. Spread in greased pan, smoothing to the corners. Bake about 40 minutes, until brownies begin to pull from sides of pan.

5. Cool to room temperature in the pan on a wire rack, then cut into squares or bars.

Makes about 2 dozen.