Super Bowl Menu

Super Bowl Recipes

Update your Super Bowl menu with these City Catering Company recipes as seen on Northwest Cable News.

Too often the Super Bowl either means a day of opening chips or a day where the cook misses the game (or commercials). All of these recipes can be prepared ahead of time leaving minimal cooking for the big day. Use the quarter breaks to throw something fresh in the oven and spend your day enjoying the game.

Pregame :: Rocking Red Beer

Ingredients

  • 1 chilled 12 oz. lager (Stella Artois, Heineken, etc.)
  • 2 Tablespoons Tomato Juice
  • ½ tsp. kosher salt
  • ½ tsp. celery salt
  • ¼ tsp. cayenne
  • lime wedge

Preparation:

Mix the dry ingredients to salt the rim of the glass. Use the lime wedge to wet the edge of the glass. Dip the glass in the salt to coat the rim. Add the tomato juice, pour in the beer. Top it off with a squeeze of lime.

1st Quarter :: Homemade German Pretzles

Ingredients

  • 2¼ tsp active dry yeast
  • 1 cup warm water
  • ½ cup buttermilk
  • 2 tbsp. brown sugar
  • 1 tsp. sugar
  • 1 tbsp. vegetable oil
  • 4 cups bread flour
  • 1 tbsp. salt
  • 2 qts. water
  • ½ cup beer
  • ¼ cup brown sugar
  • ½ cup baking soda
  • vegetable oil
  • coarse salt (kosher is OK)

Preparation

Dough: In a medium bowl, dissolve yeast in water. Let sit for a few minutes. Add buttermilk, brown sugar, sugar and vegetable oil. Mix well.

In a mixer bowl, mix together flour and salt. Add water mix. Use dough hook on your mixer. If the dough does not come together into a bowl, add water a teaspoon at a time allowing it to incorporate fully each time until the dough comes together. The dough should form a ball but should not climb the hook. Run the mixer for about 5 minutes once the ball forms. Remove the dough from the bowl, place in a clean, oiled bowl and allow to proof in a cool area for one hour. You can refrigerate the dough as well.

Divide the dough into 16 equal pieces. Roll each piece into 24" long strips then form pretzel. Watch these videos for help. Place the pretzel on a baking sheet, coat with vegetable oil, cover with plastic wrap and let rise for 30 minutes in your cool place.

While pretzels proof, preheat oven to 450° and arrange racks at top and bottom thirds of oven. Then prepare water bath: Combine water, beer, brown sugar and baking soda in a good sized pan -- 10-12" across. Bring to a simmer. Working 2 pretzels at a time, add them to the water bath simmering for 10 seconds each side. Put the pretzels on a parchment or silpat lined pan (warning: they want to stick). Baste the top of each pretzel with vegetable oil and then sprinkle with coarse salt.

Cook pretzels for 12-15 minutes. Moving the pretzels from the top to bottom and vice versa half way through cooking.

Makes 16 pretzels

2nd Quarter :: Espinaca y Garbonzos

Ingredients

  • 2 tbps. vegetable oil
  • ½ onion, chopped (about 1½ cups)
  • 1 thick slice pancetta chopped (omit for vegetarian option)
  • 1 bunch spinach, stemmed, washed, chopped
  • 1 package chopped frozen spinach, defrosted and drained
  • ½ cup chicken stock (use water for vegetarian option)
  • 1 can garbonzo beans, rinsed
  • salt & pepper

Preparation:

Heat vegetable oil over medium-high heat in a 12" sauté pan. Add onions. Cook for about 3-4 minutes, add pancetta continue cooking until onions are tanslucent and pancetta is cooked

Add fresh spinach and chicken stock. Let spinach reduce a bit then add frozen spinach. Add garbonzo beans. Cook until thoroughly heated and spinach is reduced.

Serve with crostini.

Half Time :: Ruby Red Sage Margarita

Ingredients

  • 1½ oz. tequila
  • ½ oz. cointreau or triple sec
  • 2 oz. pink grapefruit juice (fresh when possible)
  • 1 oz. fresh lime juice
  • ¼ oz. simple syrup
  • 2 fresh sage leaves

Preparation:

Combine ingredients in a shaker. Tear 1 sage leaf into little pieces and add to the mix. Shake with 12 cubes of ice. Serve over ice in a cocktail glass with a salted rim. Float a sage leaf on top. Makes one margarita.

3rd Quarter :: Rajas Con Crema

Ingredients

  • 6-8 poblano (or pasilla) peppers, roasted and julienned (see note)
  • 2 white onions, sliced ¼"
  • ½ cup chicken stock
  • 1 pound sour cream
  • 2 tbsp. vegetable oil
  • salt & pepper

Preparation:

Heat vegetable oil in a 12" sauté pan. Add onions, ½ tsp. salt, ½ tsp. pepper to pan and sauté until translucent.

Add prepared peppers (see note) and chicken stock. Allow stock to reduce by half. Add sour cream. Stir and heat until sour cream starts to liquify and bubble a little. The finished product is sauce-like. For a more dip-like finished product, you can skip the chicken stock and add half the sour cream. The onions and peppers will hold the finished product together.

Serve with warm corn or flour tortillas.

Pepper Note: Poblanos are somewhat spicy. On their own they might be considered mild, we are always surprised that the final dish gets spicy. Use 6 if you like spice, but not too hot. To prepare peppers, cook under a broiler or on a grill until skin blackens all over. Allow to cool in a closed paper bag. The steam, will help loosen the skins. Peel the skin of the peppers and slice about ¼" thick. Cut the slices down to 1-1½".