To stand from the crowd this Sunday, serve an upscale version of the football meal.
As I told you yesterday with my coverage of Design Hole’s book club dinner, you will have more fun if you select a menu that you can prepare in advance. This is crucial if you are a football fan.
Taste of the NFL is an amazing source for helping you to prepare your party. They asked chefs around the country to come up with new recipes for the big game. Each chef was inspired by their home team.
Here are my personal favorites:
- Braised Short Rib Meatballs with Wild Mushroom “Sunday Gravy” and Pecorino Toscano by Chef Stephen Lewandowski for the New York Giants
- Chez Henri Smoked Cod Chowder with Lobster and Chile Lime Butter by Chef Paul O’Connell for the New England Patriots
- The Ultimate Beef Carpaccio Roll by Paul Jenkins for the Buffalo Bills
- Poached Chicken & Zucchini-Parmesan Salad by Chef Kevin Rathbun
- Soup Duo: Chilled Vichyssoise and Asparagus Soups, Blue Crab Salad, White Truffle Oil by Chef Jonathan Hale for the San Diego Chargers
- Wild Florida Shrimp and Mango Curry by Chef Allen Susser for the Miami Dolphins
- Pear Walnut Upside-Down Cake by Chef Susan Spicer for the New Orleans Saints
- Double Lovin’ Chocolate Spoonful by Tobin McAfee
- Chocolate Pudding Cake with Candied Ginger Slices by Chef Paul Minnillo for the Cleveland Browns
I read in the Globe and Mail an interesting article by Rebecca Field Jager on the subject. I encourage reading it for more tips on how to host a stylish Super Bowl party.
Via: Spruce up your Super Bowl menu