By Lorie Fangio, TSB Contributor
Did you know Super Bowl Sunday is second only to Thanksgiving as the day of the year in which Americans consume the most food? When it’s the biggest game of the year, football fans are as serious about their snacks, as they are their favorite team. Whether you are a fan of the Baltimore Ravens the San Francisco 49ers, or just love to tune in for the million dollar commercials, get ready for kickoff late this Sunday afternoon with some great chow.
Planning party fare that is worthy of a touchdown throw down is big business. This year, along with the obligatory chicken wings, nachos, dips and other finger foods, I’ll be serving a signature dish to represent each team. San Francisco and Baltimore are both known for their sensational seafood so I wanted to create two recipes that work well together and could be easily eaten while sitting couch side.
A dish to represent the Baltimore Ravens, was a no brainer. Can anyone say Maryland style crab cakes? Volumes have been written about this enticing appetizer and every chef has his or her own rendition. My Crab Cake Sliders are irresistible small cakes, stuffed with rich crabmeat, seated on a tiny bun and slathered with homemade Tartar Sauce.
Along with seafood, San Francisco is also known for its sourdough bread bowls filled with piping hot soups, great to warm you up when visiting Fisherman’s Warf. To signify the 49ers, I selected a stew recipe that can be traced back to Italians that settled in this region in the early 1900’s, called Cioppino. This tomato-based concoction is filled with the fruits of the sea and is traditionally served with bread. My scrumptious Cioppino Shooters with Sourdough Croutons are served in shot glasses, making them perfect for any Super Bowl menu.
As you count down to kick off be ready with munchies that will be sure to please a crowd. For more game day ideas, check out my blog at Around the Table.
Crab Cake Sliders
1 pound lump crab meat picked through
1 beaten egg
½ cup panko bread crumbs
2 tablespoons mayonnaise
1 teaspoon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 tablespoon olive oil
1 tablespoon butter
10-12 small dinner rolls
In a bowl combine all ingredients except crab meat and mix well. Add mixture to crab and toss lightly being careful not to break up the meat. In a skillet set to medium heat, warm butter and oil. Using a kitchen scoop make equal cakes, about 2 ounces each. Place cakes into the hot oil and brown for 2-3 minutes on each side. Serve with tartar sauce and lettuce on buns.
1/2 cup mayonnaise
1 tablespoon pickle relish
1 tablespoon capers chopped
1 teaspoon fresh squeezed lemon juice
Mix all ingredients well.
Cioppino Shooters with Sourdough Croutons
2 tablespoons olive oil
1 large onion chopped
2 stalks celery chopped finely
1 green bell pepper chopped finely
2 cloves of garlic minced
1 bay leaf
1 teaspoon salt
½ teaspoon dried oregano
1 bay leaf
½ teaspoon crushed red pepper
2 tablespoons tomato paste
1 cup dry white wine
1 28 ounce can crushed tomatoes
1 14 ounce can chicken stock
1 14 ounce container clam juice or fish stock
1 pound white fish cut into 1 inch cubes
1 pound shrimp cut into small chunks
2 slices of sourdough bread cut thick
1 tablespoon butter melted
½ teaspoon salt
½ teaspoon fresh cracked pepper
Preheat oven to 400 degrees. Brush both sides of bread with melted butter, season with ½ teaspoon salt and pepper. Using a knife or small cookie cutter cut shapes out of bread. Place bread on greased baking sheet, cook for 4-5 minutes until bread is browning, turn bread and brown other side. Remove croutons from oven and set aside. In a heavy bottom soup pot set to medium high heat add olive oil, onions, celery and green bell peppers. Cook for 7-8 minutes until vegetables are tender. Add garlic, seasonings and all remaining ingredients except fish and shrimp. Simmer soup for 15-20 minutes. Add seafood and cook another 5-7 minutes. Ladle soup into shot glasses, garnish with cheese, onion and crouton and serve.
Lorie Fangio is a Home Economist and Lifestyle Advisor. For more terrific recipes click on the link to Lorie’s Blog Around the Table.