February 1, 2012

Soup to Nuts: Super Bowl touchdowns
also happen in the kitchen

The Patriots and Giants are just about ready to rock and roll. How about you? Got your Super Bowl menu in order?

By Meredith Goad mgoad@pressherald.com
Staff Writer

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If Tom Brady weren't playing, he'd like to be eating these.

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Giants quarterback Eli Manning's favorite food is fried chicken.

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NFL LEGENDS' FAVORITE SUPER BOWL PARTY EATS

Parade magazine recently polled several former NFL greats and asked them to share their favorite Super Bowl party recipes:

BRETT FAVRE'S FAMILY JAMBALAYA

This jambalaya is a Favre family favorite recipe, filled with shrimp, chicken, sausage, ham and rice simmered in a Creole tomato sauce. You'll find this very dish served in Brett Favre's Steakhouse, in Green Bay, Wisc.

Servings: 8 to 10

VEGETABLES:

3 ribs celery, diced

¼ cup chopped green onions

1 green pepper, diced

½ yellow pepper, diced

½ red pepper, diced

1 yellow onion, diced

2 tablespoons olive oil for sauteing

MEATS:

½ lb. diced cooked ham

1 lb. andouille sausage, sliced

1 lb. sliced chicken breast

¾ lb. diced shrimp

SEASONINGS:

¼ cup olive oil

¼ cup bay leaf, crumbled

Pinch of salt

Pinch of cayenne pepper

1 teaspoon lemon pepper

1 teaspoon Cajun seasoning

1 teaspoon oregano

1 teaspoon black pepper

1 teaspoon thyme

1 teaspoon basil

¼ cup sugar

1 (10-oz.) can diced tomatoes

1 clove garlic, chopped

3 cups marinara sauce (store-bought or homemade is fine)

3 oz. chicken base (dissolved in 4 cups near boiling water)

RICE:

8 cups cooked white rice

1. In a large stock pot over medium-high heat, saut?ll vegetables in olive oil until tender.

2.  Add meats and shrimp to the pot and cook until the chicken is done.

3.  Add all seasonings, marinara and dissolved chicken base to the pot; stir well to combine. Simmer for 1 hour over low heat.

4. Stir in rice and serve.

STEVE YOUNG'S BEAN DIP 

This is Steve Young's absolute favorite Super Bowl party dip. He suggests serving it with lime tortilla chips.

Servings: 8 to 12

2 (11-oz.) cans Green Giant Mexicorn (whole kernel corn with red and green peppers)

2 (15.5-oz.) cans black beans, rinsed and drained

2 (15.5-oz.) cans kidney beans, rinsed and drained

1 small bunch green onions, chopped (green parts only)

1 cup red wine vinegar (if desired, add up to ½ cup more to taste)

¾ cup olive oil

Salt and pepper to taste

6 tomatoes, diced

2 avocados, diced

1. Mix corn, black beans, kidney beans, and chopped scallions together in a large bowl.

2. Add olive oil and red wine vinegar; stir in gently. Marinate in fridge for at least 4 hours. Note from Steve: The longer you marinate it, the better!

3. When ready to serve, add salt and pepper to taste. Top with freshly diced tomatoes and avocados.

4. Serve with lime tortilla chips.

ROGER STAUBACH'S FAMILY CHILI

When Parade asked Staubach for his favorite game day dish, he told us his wife's hearty Texas-style chili recipe is the best. Its no-fuss prep and short ingredient list makes it a sure win on any Super Bowl party menu.

Servings: 4 to 6

1 lb. ground beef

½ onion chopped

½ green pepper chopped

1¼ cups ketchup

½ cup plus 2 tablespoons water

2 tablespoons chili powder

1 (15-oz.) can ranch style beans (if unable to find ranch style beans, use 1 (15-oz.) can kidney beans)

Salt and pepper to taste

1. In a large oiled saucepan over medium heat, brown ground beef.

2. Add onion and pepper; cook until onion is translucent and pepper is softened. Drain off fat.

3. Add ketchup, water, chili powder, beans, and salt and pepper to taste. Stir well to combine; simmer for an hour, stirring occasionally.

4. Spoon into bowls; top with grated cheddar if desired.

Get more all-star recipes from NFL legends, including Dan Marino's pasta bolognese and Barry Sander's chocolate cookies, at parade.com/superbowl.

– Courtesy of Parade

TOM TO JOE: NO, THANKS

MORE THAN HALF of Americans will drink a cup of coffee the morning after the Super Bowl, perhaps to help them deal with their guacamole hangovers. But not New England Patriots quarterback Tom Brady. Brady told GQ magazine that he's never had a cup of coffee in his life. It seems he doesn't like the smell of it, so he doesn't want to drink it.

HOLY GUACAMOLE!

AMERICANS WILL EAT 71.4 million pounds of avocados during Super Bowl parties this year, according to the Hass Avocado Board. That's enough to cover Indianapolis' Lucas Oil Stadium end zone to end zone in more than 27.5 feet of avocados.

JUST SO YOU KNOW

A 5-OUNCE SERVING of Doritos contains 700 calories, the same amount that's in 175 baby carrots or 700 celery sticks. You would have to run 123 football fields to burn off those chips.

CALORIE STAMPEDE

SUPER BOWL SUNDAY

is the second largest day of food consumption behind Thanksgiving. The average football fan will take in 1,200 to 3,000 calories while watching the game.

There's no denying that the Super Bowl constitutes one of the biggest eating orgies of the year.

Americans will scarf down 30 million pounds of snacks on Sunday. The amount of fat they'll consume is equivalent to the weight of 13,000 NFL offensive linemen, according to the killjoys over at the Calorie Control Council.

A lot of that fat will probably be in the form of chicken wings (1.25 billion wings, according to the National Chicken Council) and guacamole (71.4 million pounds of avocado, says the Haas Avocado Board).

But with the New England Patriots in the big game this year, why not serve up more than just the same old wings and guac? Why not be a little more creative with your Super Bowl fare? And by that, I don't mean going with the obvious chowder showdown: New England versus Manhattan-style.

Here are some suggestions for Super Bowl food that will reflect the spirit of your favorite team, whether it's the Patriots or the New York Giants, and give your guests something to talk about during the commercials.

QUARTERBACK FAVES

Pats quarterback Tom Brady has said on more than one occasion that his favorite food is onion rings. And supermodels. (Just kidding, Tom.)

Giants quarterback Eli Manning, according to a spokesman for the team, loves fried chicken. Not surprising, considering he spent so much time in Mississippi, where frying up a batch of crispy chicken in a cast-iron skillet is something of an art form.

COACH FAVES

New England's Bill Belichick told ESPN in 2008 that his snack of choice is "anything with salt. Chips, pretzels, Fritos, anything with salt." Couldn't be easier party food.

When the Giants' spokesman checked in with coach Tom Coughlin for us, Coughlin said he's a spaghetti-and-meatballs kind of guy, but he loves chicken parm too.

BEER

For the Patriots, Samuel Adams appears to be the most popular choice, but it's a little obvious, don't you think? So I consulted our beer columnist, Tom Atwell, who suggested going with Tremont Patriot Pale Ale. It's an English-style pale ale that originated in Massachusetts but is now brewed locally by Shipyard.

His reasoning? On Super Bowl Sunday, you'll want to go with fairly low-alcohol beers, "because you probably are going to be drinking a lot of them." Tremont Patriot Pale Ale has a rich flavor, Atwell said, and is an easy-drinking, not overly complicated choice.

It doesn't hurt, of course, that it has Patriot in the name and there's a Minute Man on the label. Tremont Patriot Pale Ale is only available at Hannaford stores. Atwell also suggested Narragansett Lager or Narragansett Bock.

For the Giants, I consulted both Atwell and Daniel Kleban, president of the Maine Brewers' Guild. Both agreed that anything from Brooklyn Brewery would do. Kleban also suggested trying Southampton brews and anything from Southern Tier Brewing Co., a microbrewery out of Lakewood, N.Y. Both brands are available locally. 

COCKTAILS

There are lots of cocktails that originated in New York and Boston, so it's easy to tap into regional pride. But cocktails also offer you the opportunity to bring some team colors to your party spread. Your basic red, white and blue predominate this year, so get out the cranberry juice and the blue curacao, and start mixing.

For the Pats, all you need is some vodka, cranberry juice and various fruit juices, and you have the makings for the Cape Codder, Bay Breeze, Sea Breeze and Madras. Garnish with a swizzle stick full of blueberries, and you're all set. Or try the Frostbite, a blue drink that's a mixture of tequila, white creme de cacao, blue curacao and cream.

(Continued on page 2)

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