Every good party broadcast needs a star of the show
Photo by Jim Flint This recipe from Cubano Sliders uses a 12-pack of rolls filled with thinly sliced deli ham, shredded pork, and slices of Swiss cheese, baked in a 9×13 pan.
Taste of Home photo What makes this delicious hot crab and cheese dip a must-try is baking it and serving it in a bread bowl, along with taco chips and veggie sticks.
Photo by Jim FlintThis slow cooker gooey cheesy meatball pizza is so easy to make and can be served with favorite pizza toppings like banana peppers, red pepper flakes or olives.
When I lived in the Yakima Valley, one of the good old boys in my coffee party told us one morning that he was looking forward to his annual Super Bowl party. We knew he was the farthest from a football fan, so what was it?
“It’s all about snacks,” he said. Even the diehard grills at the table understood.
For some, the Super Bowl spread is all about betting on the game. For the rest of us, the spread is nothing about the game and everything about the food.
If you’re the host, there are things you can do to save time and stress on your big day.
Prepare what you can in advance. And use time-saving methods on your party day.
You can let fresh pizza dough rise, stretch, bake and refrigerate on Saturday, then top and bake on game day.
Cut and wrap your vegetables for the fries and dip platter the night before.
If wings are your thing but you’re not looking forward to dealing with a bubbling fryer, try the oven this year. They will be just as crispy, juicy and flavorful.
Toss your wings in oil or melted butter, salt, pepper and garlic powder and bake at 400 degrees on a baking sheet with a rack for 40 minutes.
Want them extra crispy? After cooking at 400, lower the temperature to 170 and return for another 15-30 minutes. Eat as is or mix with your favorite barbecue sauce.
If your audience likes shrimp cocktail, please don’t buy the ready-to-serve tray from the supermarket. Poach yours in five minutes for a much juicier and more succulent bite.
In a pot of water, add a few peppercorns, a lemon cut in half and parsley and bring to a boil. Remove from the heat, add the thawed uncooked shrimp, cover and let stand for five minutes until pink and opaque. Using a slotted spoon, immediately transfer the poached shrimp to a bowl of ice water to stop the cooking. Serve with your favorite cocktail sauce and a wedge of lemon.
To go along with all the richness and protein, it’s nice to have a salad to balance things out, but it’s not so much fun to balance bowls or plates and forks on your lap. Instead, serve a “hand salad” on a chilled platter.
Toss the small romaine leaves in a whipped vinaigrette of 2 tablespoons grapefruit juice, 2 teaspoons lemon juice, and 2 teaspoons red wine vinegar. Shake off the excess and arrange the leaves on a platter. Using a small spoon, drizzle some ranch dip on each leaf and sprinkle with a mixture of toasted seeds like sunflower, caraway and sesame.
Instead of using roasted seeds, add crispy bacon bits and sliced cherry tomatoes to the ranch dip for a BLT version.
Let the pros take care of the dessert. If you want to include a sweet treat for the last trimester, buy some from your favorite bakery or chocolatier.
We all have our favorite Super Bowl snacks – wings, fries and dips, pizza, nachos, chili and more. But every good Super Bowl broadcast needs a showstopper – something very special, something worth a touchdown dance in the end zone.
Here are three ideas for the centerpiece of your spread that are not only tasty but also easy to make. They include a unique recipe for baked sliders, modified from a recipe by Food Network chef Jeff Mauro; a delicious hot crab and cheese dip baked in a bread bowl; and a fabulous cheesy meatball pizza cooked in a slow cooker.
Make one for your Super Bowl party and try not to be embarrassed by the compliments.
1 stick unsalted butter
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh oregano
1/2 teaspoon ground cumin
2 garlic cloves, minced
Zest of half an orange
The zest of 1 lime
Kosher salt and freshly ground pepper
12 ounce package of shredded or shredded pork
12 ounces thinly sliced deli ham
8 ounces sliced Swiss cheese
Dill Pickle Slices
1/4 cup yellow mustard
One package of 12 potato rolls, sliced to separate top half from bottom half
Preheat the oven to 375 degrees. Melt the butter in a saucepan over low heat. Add the cumin, garlic, orange zest, lime zest, parsley and oregano and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper.
In a medium bowl, toss the pork with 3 Tbsp of the butter mixture, tossing to evenly coat.
Brush some of the butter mixture onto the bottom of a 9-by-13 baking dish. Place the bottom half of the rolls in the dish. Top the bottom of the rolls with the ham, then the pork, then the pickle slices and finally the cheese. Spread mustard on the bottom of the rolls, then lay that section over the cheese. Pour the rest of the melted butter mixture on top of the rolls.
Cover the baking dish with aluminum foil and bake for 20-25 minutes. Uncover and cook for another 5 minutes to crisp the tops. Cut out individual sliders to serve.
Hot Crab Dip
Cream cheese, 8-ounce package, room temperature
1/4 cup mayonnaise
1/4 cup sour cream
2 garlic cloves, minced
1/4 cup chopped green onion
1-1/2 teaspoons Old Bay seasoning
1/2 teaspoon of salt
1 teaspoon Worcestershire sauce
Juice of half a lemon
1 cup freshly grated cheddar cheese, divided
1/2 teaspoon hot sauce, or more to taste
1 pound fresh giant crabmeat
1 large round loaf of country bread, scooped into a bowl
Preheat the oven to 350 degrees. Add cream cheese to a mixing bowl and beat until smooth. Stir in mayonnaise, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire and lemon juice.
Add 3/4 cup cheddar cheese and hot sauce and mix until smooth. Stir in the crabmeat.
Spread in a hollowed-out bread bowl and top with the remaining cheddar. Bake for 20 minutes or until top is golden brown and bubbly.
Serve with crackers, tortilla chips or chopped cold vegetables or a combo.
Two 24-ounce bags of Italian meatballs
Two 24-ounce tubs of pizza sauce
6 ounce package pepperoni, chopped
8 oz package shredded cheese for pizza
If you’re using a small slow cooker, half a recipe will fill it up.
Spray the inside of a slow cooker with nonstick spray (for easy cleanup). Add the meatballs straight from the freezer, pizza sauce and chopped pepperoni and mix well.
Cook on high heat for 3 hours or on low heat for 5 hours. Top with cheese and let melt. Serve with your favorite pizza toppings. I like to include chopped olives (such as kalamata, black or green, pitted, of course), banana peppers, red pepper flakes, chopped onion, and diced green pepper.
Contact Ashland writer Jim Flint at [email protected]