Pret-a-Reporter

Ready, Set, Snack! 4 Superb Super Bowl Recipes for This Sunday

Courtesy of Autumn Communications
Trio of Habanero Salsas by Claire Thomas

The Kitchy Kitchen's Claire Thomas dishes on the best game-day grub (beer brownies included!) that is bound to earn major points with your pals.

Whether you're rooting for the Seahawks or Patriots (or just in it for Katy Perry's halftime show) during this Sunday's Super Bowl, we want to make sure you're serving the most delicious snacks ever. We've tapped The Kitchy Kitchen's Claire Thomas to help us come up with four mouthwatering recipes  — each with its own special twist — that will have you game-day ready (and leave all your friends impressed by your culinary skills). From hummus dips to the always necessary nachos, your guests will def have trouble concentrating on the small screen with food this good. 

SWEET PEA HUMMUS

Many of my girlfriends and family are fun, awesome and fabulous young moms, and though I'm still a few years away from little ones of my own, the idea of "mom friendly" dishes has popped up more than once. I was a pretty open-minded eater as a little kid, but my brother on the other hand … ketchup and brown stuff only. Getting a vegetable across his plate was practically impossible, I'm surprised he survived toddlerhood without a bout of scurvy. So with that in mind this hummus is perfect for dipping carrots, pita, whatever you like; tasty enough for the younger sports fans to enjoy and sophisticated enough that mom (and dad) will love it too.

INGREDIENTS

1 cup frozen peas
2 tablespoons sugar (for boiling peas)
2 tablespoons kosher salt (for boiling peas)
2 cups cooked garbanzo beans, strained with liquid reserved
1/4 cup cilantro leaves
1/4 cup greek yogurt
2 garlic cloves, minced
1/4 cup cilantro leaves
1/2 teaspoon cumin
2 tablespoons tahini
2 tablespoons lemon juice
salt and pepper to taste

DIRECTIONS

1. Boil a quart of water, add the tablespoons of sugar and kosher salt. Add the peas, and cook for 2 to 3 minutes, until tender and bright green. Toss the cooked peas into a bowl of ice water to stop the cooking process.

2. Strain the peas, and combine with the garbanzo beans, yogurt, garlic, cilantro, cumin, tahini, and lemon juice in a food processor. Puree until smooth and thick.  Add salt and pepper to taste. If you want it thicker, add a bit of oil as you puree. To make it thinner, add the cooking liquid from the garbanzo beans or water.

3. Serve with your favorite veggies and pita!

 

THAI STYLE CHICKEN WINGS

My mom has made sticky, crispy little wings for me in the past, but for some reason they read as such a "dad" meal. One dirty dish, little fuss, and entirely satisfying in that finger-licking, five-napkin way. This is my update to my family's basic teriyaki drumette recipe, with the flavors of Thailand thrown in for a kick. Fast, delicious and a bit spicy, these make a fantastic appetizer.

INGREDIENTS

2 pounds chicken wings (tips removed) and drumettes
3 tablespoons vegetable oil
3 tablespoons sriracha
1 teaspoon thai chili powder (or plain chili powder)
1 tablespoon fish sauce
1 tablespoon palm sugar or brown sugar
1/2 teaspoon black pepper

DIRECTIONS

1. Create a marinade by stirring together the oil, sriracha, chili powder, fish sauce, sugar and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve marinade for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.

2. 
Place wing pieces on the rack of a broiler pan. Broil 6 to 8 inches from the heat for about 10 minutes, then flip and cook for another 6 minutes, until chicken is tender and no longer pink. Remove from oven and baste with reserved marinade.

3. Serve with chili vinegar.

CHILI VINEGAR SAUCE

1/2 cup white vinegar
1 tablespoon fish sauce
1 tablespoon white sugar
10 Thai chilies, thinly sliced

DIRECTIONS

1. Combine the vinegar, fish sauce and sugar in a small pot over medium heat, and cook until the sugar is dissolved. Add the chilies and cool to room temp.

 

NACHOS

Inferior nachos shouldn't exist. Similar to salad, or ice cream sandwiches, nachos are good or bad based on the sum of their parts. So for a recipe perfect for Super Bowl Sunday, I put together all of my favorite flavors to make some amazing nachos (see how I avoided a "touchdown" metaphor? That is some restraint right there). You can add cooked ground beef to make these a meal, or keep them vegetarian as an appetizer. The trick is in mixing the spices with the cheese first so there's amazing flavor in every bite. Enjoy!

INGREDIENTS

[NOTE] For 2 large plates or 1 platter
1 14-ounce bag tortilla chips
1 can black beans, drained
4 cups monterey jack, shredded
1 cup cotija, broken up
1 teaspoon chipotle powder
1 teaspoon cumin
2 cloves garlic, minced
1/2 small red onion, thinly sliced
1/2 cup cilantro, roughly chopped
1 avocado, sliced
Hot sauce, to taste

DIRECTIONS

1. Heat the oven to 425°F and arrange a rack in the middle. Mix together the cheese, spices and garlic. Spread about half of the tortilla chips on an oven-proof platter in an even layer. Sprinkle half of the beans, cheese mix, red onion and cilantro evenly over the chips. Repeat with remaining chips and ingredients. Bake until the cheese is melted and bubbly, about 7-10 minutes. Remove from the oven and garnish with avocado and your choice of toppings. Serve immediately.

 

BEER BROWNIES WITH MILK

A few days after the Super Bowl we're celebrating great couples, and I don't know if there's a better one than brownies and milk. Each improves the other, and isn't that what we're looking for in a great partnership? Oh, I almost forgot to mention the beer! These are Beer Brownies, #2. Simplified and richer than the original recipe, the beer brings a lightness to the brownies that makes these unlike any others you've had. The deep, rich flavors of stout or porter are perfect with chocolate, but if beer isn't your thing, cold coffee is a delicious substitute. Enjoy!

INGREDIENTS

3 1/2 ounces semisweet chocolate
8 tablespoons butter, browned
4 eggs, at room temp
1 cup white sugar
1 cup brown sugar, packed
1/4 cup unsweetened cocoa powder (I used Valrhona)
1/2 teaspoon salt
1 cup flour
2 teaspoons vanilla extract
1/2 cup stout (or any dark beer) or cold coffee
1 cup semi-sweet chocolate chips

DIRECTIONS

1. Preheat oven to 350°F

2. Sift together the flour and cocoa powder. Meanwhile, melt the chocolate in a bowl over boiling water. In a small pan over medium heat, melt the butter until it just turns golden brown. Pour the brown butter into a bowl, scraping the pan to get the brown bits (this prevents it from overcooking).  Beat together the eggs and sugar until thick and shiny (2 minutes). Continue beating on low while adding flour mixture and wet ingredients alternatively. Finish with the vanilla. Do not overmix. Fold in the chips. Pour into a buttered and floured 9x13 pan. Bake for 40-45 minutes.

To see more of Thomas' game-day recipes, such as the Trio of Habanero Salsas seen in the main image, check out the Kitchy Kitchen

comments powered by Disqus