Game Plan For Recipes: Super Bowl 2011

super bowl 2011Whether you’ll be watching the Super Bowl this Sunday for the Steelers, the Packers, or the commercials, one of the joys of watching football is eating while you watch. This year, we’re trading in the processed cheese and mayo pseudo-salads for a far more flavorful, healthful selection of dips and sides. None of these recipes requires expensive ingredients or lots of time to prepare. And they'll make any win or loss go down easier.

Here’s The Menu: Finger Food Gone Upscale.

Roast Chicken
Fresh Mozzarella
Roasted Vegetables
Roasted Garlic
Black Olive Tapenade
Hummus
Sundried Tomato Pesto
Whole Wheat Bread
Rye Bread
Quinoa Salad
Sweet Potato Stew
Jalapeno & Cheddar Corn Bread

A Precise Schedule For The Cook-Off.

To make this elaborate spread, spend a short amount of time prepping a few items over the next couple of days. On Saturday, make the real food like the chicken. On Sunday itself, all you’ll have to do is mix an ingredient or two together, slice some bread, and put everything on platters. Done.

Next few days: 35 Minutes.

Start by making the stew (35 minutes; recipe below) because the mélange of flavors needs a few days to marry. The same is true of the olive tapenade (5 minutes; recipe below), sundried tomato pesto (10 minutes; recipe below), and hummus (5 minutes; recipe below). While the stew is simmering, cook the raw quinoa (20 minutes to cook quinoa; instructions below) without making the full recipe. While both the stew and the quinoa are cooking, whip up the three spreads.

Saturday: Around An Hour.

Maximize use of your oven by roasting two chickens on the bottom rack (an hour and 5 minutes; recipe below). After the first 20 to 25 minutes in the oven at 475 F, lower the temperature to 350 F so that the chicken can share the shelf with the roasted vegetables (50 minutes total, with 35 minutes of oven use; recipe below). Note that this means the chicken will take longer to cook than in the original recipe. Use the top shelf of the oven to bake the corn bread (35 minutes; recipe below), and to roast full heads of garlic (35 minutes; recipe below) until they’re sweet and spreadable. Head to the store and buy two fresh mozzarella packages, a bakery rye bread, and a whole wheat bread. Remember to look at the ingredients of the wheat bread. If it doesn’t say “whole” wheat, the bread is just as empty as plain old white bread.

The Big Day: Just Mixing, Slicing, And Putting On Plates.

Complete the rest of the ingredients for the quinoa salad with the quinoa made a few days earlier (about 15 minutes to combine everything; recipe below). Slice up the mozzarella and the loaves of bread. Right before guests are expected, slice the chicken onto a platter and return it, covered, to the fridge. Expert tip: Remember to save the remains for chicken stock that you can use later.

Food Landmarks During The Game: Kickoff And Second Quarter.

Everything but the stew is meant to be enjoyed at room temperature. Right before kickoff, heat up the stew at a simmer. Put everything out on the buffet except the chicken—take that out of the refrigerator at the beginning of the second quarter.

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  • Chillyjenn

    1 cup of dill – really? I’m guessing it’s more like 1 Tbsp… Anyone else notice that the picture doesn’t match the recipe?

    • http://twitter.com/ChristinaWasson Christina Wasson

      The picture is what humus looks like when you let it sit and the natural oils rise to the top :)

    • Hcope

      1 cup of fresh dill is different than dried, and really not so much. I’m sure it’s calling for fresh dill.

    • DG

      Hi Chillyjenn, n1 cup of FRESH dill is what I like to put in the recipe. I should have stressed fresh. You can use flat (Italian) parsley instead of dill- if you prefer that flavor.

  • Marie

    Thanks for the recipes. Go Packers!

  • James Harmond

    I found this interesting!nwww.gourmetrestaurantrecipes.com/recipes/recipes2.php

  • sweetblackrose55

    Is it me? I see carrots and corn not red peppers and cucumbers.