Every year, the media coverage leading up to the Super Bowl would lead one to believe that the game will be an epic struggle for supremacy between the two most powerful football forces in the country. History, however, has shown us that the game will most likely be a blowout, decided almost certainly within the first half. Knowing this, the successful Super Bowl party host will realize that attendees' interest in Ron Dayne's rushing will wane and interest in salsa, onion dip and pizza will rise. Enough good food and drink will make a party a success, regardless of the game's outcome. When it comes to taking care of guests' hunger, remember that the best defense is a good offense.
First, a few suggestions. The most important thing to remember is that fans seem to enjoy drinking beer and will certainly expect plenty of it at this kind of function. The amount of beer per person is a tricky measurement, but there is something of a happy medium between having enough to quench the thirsts of fans and fueling bad-call brawls. Having a keen sense of guests' tolerances and past drinking behaviors are the best indicator in determining how many cases to have on hand. Bowls and Series are the occasions where watery beers from Milwaukee really shine, so support the folks who will unveil the new slogans that you'll be repeating all night long. For the freshmen and parents who may wander in, have a stash of soft drinks.
As for food, keeping snacks simple is crucial for minimizing preparation, expense and the risk of alienating snackers with exotic foods. Before any other preparation gets underway, remember one all-important truth: Paper plates don't need to be washed, and chances are you will have enough to deal with late Sunday night without having to clean dishes.
Foods that can be prepared in advance are key in allowing you, the gracious host, to enjoy the company of your guests and the effortless defensive movements of Jason Sehorn. Chips and salsa are de rigeur at sports-related gatherings and can range in quality, according to ambition, from store-bought jars of salsa to a freshly chopped blend of tomatoes, jalapeños, onions and cilantro that can be made up to a day in advance. Potato chips and pretzels are, of course, always appreciated, and raw vegetables offer guests a chance to ingest some nutrients without even noticing.
If you plan to offer more substantial foods like pizza, realize that delivery services are going to be seriously strained on Super Bowl Sunday, and that delays will be lengthy and unavoidable. Stockpiling some frozen pizzas will allow you to break them out whenever they are most needed. Chili is also popular, and can be served as either a main dish or as a chip topping for nachos. And even though the weather probably won't allow for a full-fledged cookout, hot dogs, bratwurst and hamburgers are easily cooked in a skillet or on that George Foreman grill you got for Christmas.
Buffalo wings and fried chicken are popular and traditional, but have a tendency to coat guests' hands with a thick layer of grease, which threatens all manners of upholstry. Have paper towels on hand and in abundance.
Simple, satisfying snacks might not be the stars of the evening, but the effort put forth will be genuinely appreciated by guests. As they make their way home, whether rejoicing or despairing, they'll hopefully realize that the Super-est Bowl of the evening was filled with a well-made salsa or a tasty dip.
9 medium tomatoes, unpeeled
3 large green peppers
2 1/2 large yellow peppers
6 jalapeño peppers, seeded
3 Tbsp. fresh or diced oregano
4 garlic cloves
Juice of 1 lime
4 Tbsp. cilantro
Blend all ingredients in a food processor, or chop to desired consistency. Store in an airtight container for up to two days.
3 cups chopped Vidalia onions
3 cups shredded Swiss cheese
2 1/2 cups mayonnaise
Garlic salt, to taste
Corn chips
Preheat oven to 350 degrees Fahrenheit. Mix all ingredients and pour into a greased
1 1/2 quart baking dish. Bake for 35 to 40 minutes or until lightly brown. Serve with corn chips.
1 Tbsp. vegetable oil
1 small onion, chopped
1 package frozen chopped spinach, thawed
1 tsp. cayenne
1/2 cup crumbled feta
1 cup sour cream
1 cup buttermilk
Cook onions over medium heat in an oiled skillet. Stir in spinach, cayenne and feta. Combine spinach mixture, sour cream and buttermilk in food processor and blend.
2 Tbsp. vegetable oil
2 medium onions, chopped
5 cloves garlic, minced
2 lbs. ground beef chuck
4 Tbsp. chili powder
1 Tbsp. sweet paprika
1 tsp. ground cumin
1/2 tsp. allspice
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground coriander
1 bay leaf
1 Tbsp. red wine vinegar
1 Tbsp. molasses
1 cup tomato sauce
1 1/2 cups water
In a large heavy pot, heat the oil over moderate heat and cook the onions and garlic until softened. Brown the ground beef and drain excess fat. Add chili powder, paprika, cumin, allspice, cinnamon, cloves, coriander, salt and pepper. Stir to combine. Cook for one minute. Add the bay leaf, vinegar, molasses, tomato sauce and water and bring to a boil. Reduce heat and simmer chili for 1 1/2 hours, adding additional water, if necessary, to achieve a thick and soupy consistency. Discard bay leaf and adjust seasoning with salt and pepper.
1 cup chili
8 ounces cream cheese, softened
1 cup tomato, chopped
1/2 cup coarsely chopped jalapeños
1/2 cup finely chopped red onion
1 cup shredded cheddar cheese
1/2 cup sliced scallions
Spread chili over bottom of baking dish. Spread softened cream cheese on top. Layer tomatoes, jalapeños, red onion and cheese. Bake for 20 minutes or until browned.
