Tuesday, January 31, 2012

Super Bowl Party Tips & Treats

THE BIG GAME is less than a week away.  It's time to start planning.  Here are four simple tips to a successful Super Bowl Party that will make your life a little easier come Game Day:

1) KEEP IT SIMPLE.  Plan a menu that consists of 2 to 3 cold and hot appetizers.

2) PREPARE AHEAD of TIME.  Buy ingredients for appetizers in advance.  Clean,  
     chop, cut, prepare, and store ingredients in containers, on baking trays, or 
     platters the night before game day (or earlier if possible). 
3) LIMIT COOKING TIME. Cook appetizers that take the longest first.  Who wants 
     to miss all the FUN by having to stay in the kitchen cooking. 

4) KEEP EVERYTHING at ARMS LENGTH.  Put all menu items out for your guests at once, 
     including beverages, in an area that does not require your guests to have to miss The    

III Super Bowl Appetizers:


Photos by Sarah Puwalowski

Photos by Sarah Puwalowski
White Bean and Roasted Eggplant Hummus
1 (1 1/2 pound) eggplant, trimmed and cut into 2-inch pieces
Olive oil, for drizzling, plus 1/2 teaspoon
Kosher salt, for seasoning, plus 1/2 teaspoon
Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
1 (15 ounce) can cannellini beans, drained and rinsed
1/3 cup lossely packed fresh flat-leaf parsley
3 tablespoons fresh lemon juice (from about 1 lemon)
1 clove garlic
1 hothouse cucumber, cut into 1/4-inch think slices

Serves 4-6

Preheat the oven to 450 degrees F and place an oven rack in the middle.

Place the eggplant on a parchment paper-lined baking sheet.  Drizzle with olive oil and season with salt and pepper.  Roast for 20 to 25 minutes until golden brown.  Set aside to cool.
In a bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Pulse until the mixture is coarsely chopped.  With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy.  Season with salt and pepper, to taste.

Place the hummus in a dipping bowl and serve with the baked pita chips
_________________________________________________________________________________Roasted Roasted Red Bell Pepper Hummus
1 (15 ounce) can garbanzo beans, drained and rinsed 
2 cloves garlic
1/2 cup roasted red peppers, chopped
2 1/2 tablespoons olive oil
2 tablespoons tahini paste
Juice of half a lemon
1/8 teaspoon cumin powder
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Combine all ingredients in a food processor and puree until smooth.  If additional liquid is needed, you may add a tablespoon or two or water.  Serve with baked pita chips.
Edamame Hummus 
1 1/2 cups edamame (green soy beans) cooked and shelled 
2 tbsp tahini paste (sesame seed paste) 
1/4 cup water plus more if needed 
1 tsp lemon zest 
juice of one lemon 
1 clove garlic, crushed 
Kosher salt to taste 
2 tsp olive oil 
black and white sesame seeds as a garnish (optional)

Combine all ingredients in a food processor and puree until smooth.  If additional liquid is needed, you may add a tablespoon or two or water. Serve with your favorite vegetables.
Baked Stuffed Jalapenos
9 Jalapenos
8 ounce cream cheese, softened
2 cups grated white cheddar or monterey jack cheese
1 garlic clove, minced
1 teaspoon chili powder
Preheat oven to 350 degrees F.

Slice each of the jalapenos in half and scoop out the seeds with a spoon (don't remove all seeds if you like the heat).  In a bowl, mix together the cream cheese, 1 1/2 cups of the shredded cheese, garlic and chili powder.  Spoon the mixture into the jalapeno halves and arrange on a baking sheet.  Sprinkle the poppers with the remaining shredded cheese.

Bake the poppers for about 30 minutes, or until the cheese is bubbly and starting to brown.

Makes 18 poppers

Buffalo Shrimp with Blue Cheese Dip and Celery  


For blue cheese dip:
1/2 cup sour cream
1/4 cup finely chopped scallions
2 tablespoons finely chopped flat-leaf parsley
1/2 cup crumbled blue cheese (2 ounces)
2 teaspoons fresh lemon juice
1 1/2 teaspoon milk

For shrimp:
2 pounds, 21-30 count shrimp, peeled, leaving last shell segment and tail 
   fan attached, then deveined
2 tablespoons olive oil
1/2 stick unsalted butter, melted
1/4 cup hot sauce such as Frank’s RedHot
1/2 bunch celery, cut into 4-inch sticks


Make dip:
Stir together ingredients, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
Make shrimp: 
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Toss shrimp with oil and 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill shrimp, covered only if using a gas grill, turning once, until just cooked through, 7 to 8 minutes total. Stir together butter and hot sauce in a large bowl. Add shrimp and toss until coated. Serve shrimp with dip and celery. 

Serves 6


  1. I can't wait to try some of these recipes. They all look amazingly delicious!


  3. Are those nigella seeds on the edamame hummus?

  4. Dave, They are black sesame seeds on the edamame hummus. Let me know what you think of the hummus!

    1. I just made some roasted red pepper hummus with home baked pita bread last week. The recipe was very similar to yours, except I used twice as much garlic. I mean, what is hummus except a vehicle to deliver garlic! So, I probably won't make hummus for a while again. But, when I do, I'll try your hummus recipe with the white beans and roasted eggplant. This week I made some bean soup with ham (I shamelessly stole the ham idea from your recipe) and home baked pumpernickel bread using fresh squeezed orange juice, flax seeds, and topped with a sprinkle of nigella seeds (or charnushka, if you prefer).