The beauty of Super Bowl food is that there are a lot of standards… chicken wings, chili, chips & dip, you get the idea. If you didn’t provide some of the staples to your expectant guests, you run the risk of getting sacked in your own kitchen! Leave the sparring to the Saints and Colts and give your guests what they want, but surprise them with a gourmet chef’s twist that they’re sure to embrace.
Here are a few tips from Portland chefs and foodies (some with links to recipes) to add pizzazz to a typical Super Bowl menu. May the best dip win…
Ranch Dip & Chips: This is a once a year treat for many, so do not forget to
Nancy's Sour Cream
put out the dip. I repeat, do not forget to put out the dip! But, the reason it’s a once a year treat is because there’s nothing healthy about this combo. Well, one way to cure that is by making a dip with a “cultured” dairy product instead. If you use a super creamy, naturally cultured sour cream like Nancy’s brand, you actually add flavor while adding healthful probiotics. Isn’t that an oxymoron? NO. Not in this case. Click here for the ranch alternative – Nancy’s Dill Dip recipe.
Hummus Dip: However simple, hummus dip should never be overlooked! This party favorite can be whipped up in a few minutes on a dime. Mother Food expert Lisa Schroeder of Mother’s Bistro & Bar and Mama Mia Trattoria offers a great tip to spice up your hummus dip for Super Bowl guests that enjoy an extra kick, in her cookbook Mother’s Best. Lisa suggests spooning a tablespoon (or more depending on tolerance to spice) of sambal oelek, a bright red, Indonesian chili sauce, in the center of the humus. It’s a balanced spice that you’ll find yourself using over and over again in the kitchen.
Chicken Wings: Do not dare to tackle your super bowl menu without this finger food staple; it may get violent. To quickly upgrade your Super Bowl wings Portland’s meat master Adam Sappington of The Country Cat Dinnerhous & Bar suggests mixing the wings in an easy homemade honey, mustard walnut
toss. Simply warm Dijon mustard and honey together in a pan to taste, balancing the spice and sweet. Then quickly toss in your already fried or baked chicken wings, coating them with the sauce. Remove from the pan and garnish with chopped candied walnuts for an added crunch.
Wings & Blue Cheese: Whipped toppings are versatile and add a bit of finesse to the Super Bowl line up. Dustin Clark from Wildwood Restaurant says an easy way to wow your guests is by making your own whip. Not just any whip, this is a Blue Cheese Whip Cream. It’s easy. Just mash 1 cup of crumbled blue cheese in a mixing bowl and add 1 cup of chilled heavy whipping cream until thick. Then season with salt and pepper to taste. Whip away!
Tater Tots vs. Risotto Balls: Tater tots may not be a standard nationally, but I can guarantee there’s no shortage at Portland parties, so these risotto balls are an excellent gourmet option. If you really want to impress, call them by their Italian name “arancini.” Here’s a recipe that Pazzo Executive Chef John Eisenhart shared with us. Yum!
Pazzo Ristorante’s Chef John Eisenhart
Goat Cheese Arancini
Yields 25 (1/2 oz balls)
1 lb. Carnaroli Risotto
½ C Extra Virgin Olive Oil
2 Shallots, diced
Pinch Esplette Pepper
Pinch Celery Seed
Pinch dry Thyme
3 Qts. Purified water
6-8 oz. Goat Cheese
3 oz. Parmesan Reggiano, grated
Sea Salt, to taste
A few drops fresh lemon juice
4 eggs, beaten with a pinch of salt
2 C All Purpose Flour
3 C Panko Breadcrumbs (or fresh breadcrumbs will do)
4 Qts. Frying Oil
To cook risotto: In a wide bottomed pot (such as a cast- iron brazier) on medium high heat, add olive oil and shallots. Stir to avoid caramelization. When the shallots are translucent, add the rice and dry spices and continue stirring frequently. When the spices become aromatic, add the water and stir often. Turn the heat to medium when the mixture comes to a boil and continue to stir often (to avoid scorching). Season the rice with a light amount of salt. As the mixture cooks down, the mixture will get thicker. Taste the risotto for doneness and for seasoning. The risotto should be very tender. Take away from heat. Add cheeses and lemon juice until incorporated and taste for seasoning. Pour the risotto in a casserole dish (or sheet pan) to cool completely.
To bread the risotto: with a spoon, scoop some risotto and roll into a bite size ball. Continue to do so until all are rolled. Lightly coat the risotto in flour (tapping away excess), then the beaten egg, then the breadcrumbs. Bread all of the arancini. At this point, the arancini will keep for 2-3 days in the refrigerator.
To fry the arancini: In a large pot (12 quarts and above), add frying oil and turn on medium heat. With an oil thermometer, measure the proper frying temperature to 325’. Fry the arancini in small batches for 3-5 minutes or until golden on the outside and hot in the center. With a slotted spoon, place the arancini on a paper towel with remove the excess oil. Serve immediately.
