EatDrinkShopCook: Super rivalries for Game Day grub
Updated 10:47 am, Sunday, February 5, 2012
The East Coast is where the party's this Sunday. With two great teams represented in the Super Bowl, a regionally themed menu is almost too easy to put together.
Let's start with the basics. If you're a Giants fan, there's no question. Your menu must include the granddaddy of all Super Bowl foods, Buffalo wings (though, technically, Buffalo has a team of its town). Likewise, if you're a Patriot fan, you can't get more classic than the New England fare of Maine-inspired potato skins. It just wouldn't be a Super Bowl party without wings and skins.
But there are some foods that can actually go head-to-head at your football spread. Take cheddar cheese, for instance. In a smackdown of New York cheddar versus Vermont representing New England, which will win? The New York variety is generally sharper and softer than other types, while Vermont cheddar is often more crumbly and almost always white. Serve the cheese with some New England-made crackers and New York apples and have your guests vote for their favorite.
At half-time, football fans can chow down on their own "souper" bowls of chowder. For Patriot fans, there's creamy, thick New England chowder, and for Giants fans, there's brothy, tomato-based Manhattan chowder.
Along with the soup, you can serve sandwiches from the respective regions. New York can be represented with a classic Reuben or hotdogs, while New England can make a showing with turkey and cranberry sandwiches or clam rolls. A pot of baked beans on the side will give New England the edge.
When the game ends, you can celebrate (or drown your sorrows) in a dessert buffet. New York can be represented with black-and-white cookies and New York-style cheesecake, while New Englanders can revel in Boston crème pie and whoopie pies.
Of course, food is only half the equation when it comes to hosting a festive Super Bowl party.
The right beverages are essential for game day. Beer is a natural choice, but instead of the usual, why not pick some local brews? Giants fans can support New York by drinking an IPA with their spicy wings. Try Southern Tier 2x IPA or Sixpoint Bengali Tiger. With apples and cheese, try a Brooklyn Sorachi Ace. For Patriot fans, offer some Allagash White Ale with the clam chowder and Smutty Nose Old Brown Dog Ale with the potato skins.
If, however, your guests are looking for something a little stronger, you could always mix up some Manhattans or Cape Codders.
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For Giants fans:
Buffalo Chicken Sandwiches
2 cups chicken stock
4 boneless, skinless chicken breasts
½ cup blue cheese dressing
½ cup hot sauce (like Frank's RedHot)
Bring two cups of chicken stock to a simmer. Add chicken breasts and poach for 10 minutes. Meanwhile, in a medium bowl, mix together blue cheese dressing and hot sauce. When chicken is thoroughly cooked, remove from stock and, using two forks, shred. Mix chicken with hot sauce mixture. Serve on buns with celery sticks on the side.
For Patriots fans:
Surf and Turf Sliders with Maine Lobster Sauce
(Courtesy of Hood Dairy)
12 slices reduced sodium hardwood smoked bacon
4 tsp Minors lobster base
4 tsp tomato paste
2 cups dry sherry
2 tsp chipotle peppers in adobo sauce, seeds removed and minced (reserve 1 teaspoon for sliders)
2 2/3 cups heavy cream
2 tsp chopped fresh tarragon leaves (reserve 1 teaspoon for sliders)
4 oz Maine lobster tail meat, cooked and cut into small pieces
3 Tbsp butter
2 pounds sea scallops (10-20 per pound size), dried
2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
4 tsp fresh squeezed lemon juice
2 cups panko breadcrumbs canola oil
12 slices focaccia bread, cut into a round shape and sliced in half lengthwise
1 cup arugula micro greens
Put a frying pan on the stove top over medium-high heat and cook bacon until crispy, then set aside. Reserve the bacon dripping in the pan. For the sauce, put a saucepan on the stove top over high heat and whisk together: lobster base, tomato paste, and sherry. When mixture comes to a boil, cook for 10 minutes, then add one teaspoon chipotle pepper and heavy cream. Bring back to a boil and cook for 25 minutes, stirring occasionally. Take pan off the heat and add one teaspoon of tarragon, lobster meat and whisk in butter (cold) one tablespoon at a time. Wrap focaccia in foil and put in a 250-degree oven.
For the sliders, put scallops, olive oil, salt, black pepper, cayenne pepper, remaining teaspoon chipotle pepper, remaining teaspoon tarragon and lemon juice in a food processor. Pulse until coarsely chopped, there should still be some noticeable pieces of scallop. Scrape in to a bowl and fold in panko breadcrumbs. Form 12 evenly sized sliders. Put enough canola oil in the frying pan with the bacon drippings to come up around 1/8-inch. Turn burner to medium-high. Cook sliders for 3 minutes on each side.
To assemble the 12 sliders, put 1½ teaspoons of sauce on the inside of each piece of warm focaccia (top and bottom). Place sliders on bottom piece of foaccia, evenly divide and top with remaining sauce, one slice of bacon and divide the arugula evenly between the burgers, add top piece of focaccia. Insert skewer and serve.