Super Bowl 50!!

Sunlight In A Bottle..Olive Oil!
February 6, 2016
Kitchen Concepts
February 8, 2016

Super Bowl 50!!

It’s the biggest day in football—Super Bowl 50!! The Denver Broncos and Carolina Panthers face off tonight, which means we have more than a failsafe justification to do a little indulging. I thought I would share some super quick and good game day foods that we are making.. Starting with by favorite from Martha Stewart Pigs in a Blanket!


  • All-purpose flour, for surface
  • 2 sheets puff pastry (about 1 pound), preferably all-butter
  • Honey Dijon mustard
  • 18 fully cooked sausages (each about 5 inches long), such as frankfurters, Andouille, or chicken sausages
  • 1 large egg, beaten
  • Poppy seeds, for sprinkling (optional)
  • Flaky sea salt, such as Maldon, for sprinkling (optional)
  • Mustards, such as brown or whole-grain, for serving (optional)


  1. On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.

  2. Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards!

Now my friend are coming… and one of the kids is a vegetarian, so I want to have more than just veggies and dip for her! This is our selection for Game Day Nachos!! Oh Yeah… Game ON!!!


Servings: 4-6

Pico de Gallo

  • 3 plum tomatoes, seeded, chopped
  • ½ red onion, finely chopped
  • 1 jalapeño, finely chopped
  • 1 tablespoon distilled white vinegar
  • Kosher salt, freshly ground pepper
  • ½ cup chopped fresh cilantro
  • 1 tablespoon chopped fresh oregano
  • Combine tomatoes, onion, jalapeño, and vinegar in a medium bowl. Season with salt and pepper and let sit at least 1 hour. Stir in cilantro and oregano just before serving.

Black Beans

  • 1 tablespoon vegetable oil
  • ½ red onion, finely chopped
  • 1 cloves garlic, finely chopped
  • 1 jalapeño, finely chopped
  • 1 15-oz. can black beans, rinsed
  • 2 tablespoons fresh lime juice
  • Kosher salt, freshly ground pepper
  • Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeño and cook, stirring often, until softened, about 3 minutes. Transfer onion mixture to a food processor and add black beans, lime juice, and ¼ cup water. Season with salt and pepper and process until smooth.

Tomatillo Avocado Salsa

  • 1 cup chopped tomatillos, husked, rinsed (about 4 medium)
  • 1 avocado, chopped
  • ½ cup cilantro leaves with tender stems
  • 1 jalapeño, chopped
  • 1 tablespoon fresh lime juice
  • Kosher salt, freshly ground pepper
  • Combine tomatillos, avocado, cilantro, jalapeño, and lime juice in a food processor and purée until mostly smooth. Season with salt and pepper.

Chips and Assembly

  • 6 ounces restaurant-style tortilla chips
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 jalapeño, thinly sliced
  • Thinly sliced radishes (for serving)
  • Preheat oven to 425°. Arrange half of chips on a 9½-by-13” foil-lined rimmed baking sheet. Top with half of beans, then half of each cheese. Repeat layering with remaining chips, beans, and cheese. Bake until cheese is melted and bubbling, about 5 minutes. Serve nachos topped with tomatillo avocado salsa, pico de gallo, sliced jalapeño, and radishes.
Fall to Pieces Ribs.. because eating dinner with your fingers is what the Super Bowl is about. Well, give or take a few commercials.. Refer to first recipe (wieners in a bun??)

2 large, meaty racks of baby back or St. Louis ribs (2-2 ½ pounds each)

1 tablespoon kosher salt (or half as much table salt)

1 teaspoon celery seeds

2 tablespoons sweet Hungarian paprika

1 teaspoons granulated garlic (aka garlic powder)

1/2 cup white vinegar mixed with 2 teaspoons salt and 1 teaspoon liquid smoke

Make the rub: mash the celery seeds and salt together with a mortar and pestle until the celery seeds looked pretty powdery (or else use celery salt and cut back on the salt a bit). Add the paprika and garlic powder, and stir together well.

Lay each rack of ribs on a large, rimmed baking sheet (I put them on parchment for easier clean-up), then sprinkle them all over with the rub, massage it into both sides. Refrigerate them for a few hours (overnight is ideal) if you can spare the time, otherwise, go ahead and pop them in a 275 oven to bake for 3-4 hours (or 4-5 for St. Louis). The longer the better: you want all the fat and connective tissue melted so that the ribs are falling apart. If at any point the ribs seem to be browning excessively, turn the heat down to 250.

When you suspect that that the ribs are about an hour from being done, brush the vinegar mixture all over the ribs every 15 minutes or so.When the ribs are truly and totally falling apart (try to lift the rack with a pair of tongs and see if it wants to come apart) they’re done. Use a sharp, heavy knife to cut the racks into individual ribs, give them one last brush with the remaining vinegar mixture, and serve with lots of napkins.

Ok so my husband is from Buffalo.. so no Super Bowl is Complete without wings!! And of course you need to serve them with a blue-cheese dip and celery sticks. Here is one of our favorite recipe’s and believe it or not, they are baked!!

  • 12 whole chicken wings
  • 3 ounces unsalted butter
  • 1 small clove garlic, minced
  • 1/4 cup hot sauce (of course we use Franks or Tabasco)
  • 1/2 teaspoon kosher salt

Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.


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