Favorite Super Bowl Snacks from Capital Region Chefs
For many, the Super Bowl snack table menu is almost as harrowing as planning family Thanksgiving. We're here to help! Check out the following recipes for superb Super Bowl snacks from area chefs in Glens Falls, Lake George, and the Capital Region.
From the Grateful Den in Glens Falls
Yes, vegetarians enjoy football, too! And they deserve more than a crudite tray. Surprise your vegetarian (and non-vegetarian!) guests with this innovative take on a popular appetizer from the Grateful Den.
A wonderful hybrid of kale and Brussels sprouts, Kale-Amari is easy, quick, and surprisingly delicious.
Flash fry or sautee kale and shaved Brussels sprouts in your choice of a roasted garlic parmesan sauce finished with balsamic glaze or Thai chili sauce topped with chopped peanuts! Crazy good & healthy!!
Pulled Pork-Topped Buffalo Dip
From Chef Tim James at Peabody's in Saratoga Springs
It isn't the Super Bowl without a little buffalo dip. Chef Tim James' twist on the classic party dip is sure to be a hit with your guests. Leftover pulled pork makes great sandwiches for hungrier fans or the perfect consolation lunch for the losing team.
8 oz philly cream cheese
1/2 cup Franks Red Hot Sauce
1/4 tsp garlic salt
1/4 tsp onion powder
1/4 cup sour cream
4oz crumbled blue cheese
8oz shredded cheddar cheese
1 pound corn chips (we make our own but store bought is fine)
1/2 pound pulled pork (we also make our own but store bought is ok)
Preheat oven to 350 degrees F
Layer half the chips in a 9 inch deep dish pie plate or small oven safe casserole dish
Place first 7 ingredients in an electric mixer and mix until well combined
Spread mixture over chips in the pie plate and repeat making another layer
Top with shredded cheddar and pulled pork
Bake for 20 minutes, or until cheese is melted and bubbly
Let cool 2-3 min, scoop and serve
Top with desired garnish
The Pile Up
Layers of shaved prime rib, shaved NY strip, cheddar cheese, sauteed onion, french fries, and coleslaw are piled on grilled bread served with au jus.
Short Rib Poutine
From Kitchen Manager Preston Kirkpatrick at the Adirondack Pub & Brewery in Lake George
Not in the mood for giant sandwiches but still want to serve your guests hearty fare that's guaranteed to impress and satiate? Look no further than the short rib poutine from Adirondack Pub & Brewery. Fried crispy potato cakes are smothered in a house-braised short rib and beef gravy then topped with sharp cheddar cheese curds and fried onions.
1 lbs bone in beef short rib
basic mirepoix (carrot, celery, onions)
1 cup whole garlic cloves
1/4 cup cheese curds
1 pint ADK Brewery Stout
1 quart beef broth
1 cup tomato paste
pre made mini potato cakes
salt and pepper
Braised Short Rib:
Place short rib in roasting pan, season with salt and pepper, add rough chopped mirepoix, garlic cloves and squeezed lemon juice. In separate bowl add beer, tomato paste, and beef broth. Mix well. Pour braising liquid over top. Cover and cook for 4 hours at 325 degrees. Allow to cool and shred.
Use liquid from braising pan and add small amount of roux to thicken and create a gravy.
Assembly:Fry potato cakes and place in bowl
Top with warm shredded short rib
Place cheese curds on top of beef
Pour gravy over top
Finish with fried crispy onion tanglers
Buffalo Chicken Dip
From Chef Dave Reidel at The Pearl Street Pub in Albany
We're going to end on a traditional favorite because why have one buffalo dip when you can have two - one with pork and one with chicken!!
Frank's Red Hot Sauce
bleu cheese crumbles
Serve with warm tortillas