Photo: arinahabich, Getty Images.
Even if you don’t really follow football, you’re probably attending (or throwing) a Super Bowl party. If you are the one planning a party, you definitely have to step it up this year so your party is better than Gus-from-HR’s shindig last year.
Tip #1: You better have a giant HD TV in a centralized location. Otherwise, there’s no point in even having a party. Nobody wants to watch the big game on a tiny tube TV. That’s just not going to happen.
Tip #2: Make sure you have enough comfortable seating for your guests. If you plan on putting out a bunch of rickety folding chairs for your guests, you might as well not even have a party. Stadium seating would be the best (although not likely). At the very least, you need as much couch space for every one of your guests as well as a place to put down their food and drinks.
Tip #3: Purchase a lot of disposable plates, utensils, and cups. You will probably be fairly tired after hosting a Super Bowl party. You won’t want to do dishes at 10 o’clock on a work night.
Tip #4: Provide a ton of tasty foods and drinks. A cooler full of various beer (and other drinks) as well as a cocktail station are a must. But food is the most important part of a winning Super Bowl party. Luckily, Kathy Fang, two-time Chopped champion is here to help. Check out her awesome Super Bowl recipes to guarantee that you have the best Super Bowl party ever.
Football Season Chili
- 1 1/2 quarts beef stock
- 3/4 pound ground beef
- 2 spicy Italian sausage links, casing removed
- 1 1/2 pounds of boneless beef short ribs
- 1/2 cup diced brown onions
- 2 jalapeño peppers, de-seeded
- 12 ounces canned fire-roasted chopped tomatoes
- 6 ounces tomato paste
- 3 ounces canned green chiles
- 1/4 cup soy sauce
- 1 cup BBQ sauce
- 1 tablespoon Louisiana hot sauce
- 12 ounces kidney beans
- 12 ounces refried beans
- 1 large tomato diced
- 1/4 cup taco seasoning
- 1 tablespoon paprika
- 1/2 bottle of Guinness beer
- Salt and pepper, to taste
- Toppings: rice, sharp cheddar cheese, raw onions, crackers, sour cream, or cilantro
Heat a large stock pot with grapeseed oil or avocado oil and add taco seasoning. Allow the taco seasoning to toast in the oil until fragrant. Add all your meats in and stir to coat the ground beef, sausage, and short ribs in the taco seasoning. Add onions, chopped tomatoes, and tomato paste; stir and cook for 2 minutes. Add all the other ingredients and bring it to a boil; boil without a lid for 1 hour. Once it’s done boiling, turn the heat to low and cover with a lid. The chili will thicken and turn into a stew-like soup after simmering for an additional 45 minutes. Season at the end with some salt and pepper if you need it. Serve in bowls with an assortment of toppings!
Cranberry Plum Glazed Chicken Wings
- 4 pounds of chicken wings
- 1 cup soy sauce
- 1/2 cup plum sauce
- 1/2 cup cranberry sauce
- 1/4 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/2 cup honey
- 2 cups ketchup
- 1/4 cup sesame oil
- Salt and white pepper, to taste
- Sesame seeds
Heat soy sauce with brown sugar until the sugar melts. Add all your ingredients into a bowl, except for the sesame seeds. Pour the marinade over your wings in a bowl and let it sit for 30 minutes at room temperature. Chill in fridge and let marinate for at least 3 hours or overnight (which is highly recommended). Remove wings from fridge and let sit out for 15 minutes while you preheat your oven to 375 degrees. Place the wings on a baking tray and bake until they start to brown, then flip to the other side. While the wings are baking, heat the marinade in a pot until bubbling. Reduce the sauce and let it thicken on medium heat to bring out the rich flavor. Baste your chicken with the sauce and flip the wings. Cook wings for 30 minutes or until nicely glazed and brown. Remove and sprinkle with sesame seeds.
Baked Super Niner Mac and Cheese
For the macaroni:
- 1 box of dry elbow macaroni
- 8 ounces shredded low-fat mozzarella cheese
- 10 ounces shredded sharp cheddar cheese
- 8 ounces shredded “quattro formaggi” (asiago, provolone, fontina, parmesan)
- 8 ounces shredded Monterey jack cheese and mild cheddar cheese
- 3 ounces grated Parmigiano Reggiano cheese
- 4 tablespoons flour
- 4 cups low-fat milk
- 4 tablespoons butter
- Salt and pepper, to taste
- 3 tablespoons garlic powder
- Pinch of chili flakes (incorporate into the mac and cheese and not the crust as it burns)
For the crust:
- 1/2 cup panko bread crumbs
- Drizzle of olive oil
- Chili flakes
- Garlic salt
- Salt and pepper, to taste
- 1/2 cup Parmigiano Reggiano cheese
- 1 cup mozzarella cheese
- 1 cup shredded sharp cheddar
- 1/2 cup minced fresh parsley
Boil pan of water with a little salt; add dry macaroni and cook for 8 to 10 minutes; drain. While pasta is cooking, start your roux (equal parts butter and flour). Brown the butter and add your flour. Stir until thick paste forms. Add small increments of low-fat milk to roux and whisk until smooth. Keep adding milk until it thickens into a smooth, creamy, soup-like texture (béchamel). This béchamel is your base for the cheese sauce. Add salt, pepper, garlic powder, and cheese. Stir in half of the different cheeses. Taste and season more if needed.
Place your cooked pasta in a separate, clean pot; drizzle with olive oil and add the rest of your cheese. Turn the heat up and stir until cheese starts melting into the pasta. Pour your cheese sauce onto the mac and stir until cheesy. (If too thick, add water. If not thick enough, add more cheese.) Once the mac and cheese tastes to your liking, pour into a buttered baking pan. Top with sharp cheddar and mozzarella cheese. Put panko bread crumbs in bowl with a little olive oil, salt, pepper, and garlic salt. (Mixture should be moist.) Add Parmigiano Reggiano cheese. Top your mac withe the panko mixture and sprinkle some more cheese on top. Bake in preheated oven at 420 degrees until top is golden brown and crisp.