…if what they want is GOOD food.

For some Super Bowl Sunday is all about the love of the game; for others it’s nothing more than a great excuse to gather their closest friends in the living room for the afternoon. Some watch for the commercials and some for the half-time show. And then there are those of us who are in it for the food.

Oh sure, a good Super Bowl game can be a lot of fun, but what I get excited about beforehand has a lot more to do with what I’ll be cooking, serving and eating, and I’m guessing there’s a fair number of you who’ll agree. The following list is by no means complete, but with mozzarella sticks, buffalo wings and an appropriately Southern muffuletta sandwich recipe, I think you’ll find that there’s something for everyone. But feel free to share your own must- have game day grub ideas and recipes in the comments.

SNACK TIME:

Asian-Style Chex Mix

Pimento Cheese Potato Skins

Goat Cheese and Chorizo Rolls

Mozzarella Sticks with Buttermilk Dip

Avocado-Tomatillo Salsa

French Onion Dip

Guacamole

Chipotle Bean Dip

NAPKINS NECESSARY:

Fish Sauce Chicken Wings

Sweet Chili-Glazed Wings

Buffalo Wings with Blue Cheese Dip

GO BIG OR GO HOME:

BBQ Beef Sandwich with Blue Cheese Coleslaw

Muffuletta

Spicy Fried Chicken Sandwich

Green Chile Mac and Cheese

Lamb & Chorizo Chili

Home-Style Sloppy Joes

I can remember eating Chex Mix by the handful as a kid.  Seems like wherever there was a birthday party there was bound to be a bowl of the stuff lying around, just waiting to get picked over by the ravenous scores of children in attendance.  I mean, the mix was usually devoured within moments of being put out on the table, which meant that by the time I had a chance to do my own digging, the only things left were those dehydrated, brown croutons and a few broken pretzel pieces lying at the bottom of the bowl — certainly not anyone’s favorite components, but damn good, salty snacking nonetheless.

These days, I’m not being invited to as many five-year-old’s birthday parties as I once was, and by default, haven’t been eating as much party mix.  However, after coming across a recipe for an updated, Asian riff on the classic snack mix in a recent Food & Wine Magazine, I decided it was time to get back in touch with my inner child and get down 0n s0me party mix.

This stuff is as addictive as the mix sold in bags at the grocery store, only with a whole lot more of the items you’ve always wished you’d find inside of them.  Cashews, almonds, pistachios, pretzels, sesame sticks, Asian rice crackers and Chex cereal all get coated in a mix of pure maple syrup, soy sauce and fragrant Thai curry paste for spicy, salty-sweet flavor combination that will leave you craving a refreshing beverage to wash it all down with. The perfect compliment to a nice, tall glass of homemade lemonade and an even better match to a frosty-cold beer, you’ll find few snacks as enjoyable to munch on while watching the big game as this uniquely delicious party mix.

Continue reading chex mix . . .

Let me start by saying that this is a recipe for guacamole the way I like to eat it.  Not too chunky, definitely not too smooth, bright with lime juice, and not a tomato or garlic clove in sight.  That’s right — I like to leave out the garlic and diced tomato you sometimes find in other recipes because I want the avocado to be the star.  In fact, I find the addition of garlic, even in small amounts, tends to overpower the delicate flavor of a good avocado. So, what makes my version so unique? Nothing special, really.  Just a few basic techniques that I find produce a perfectly textured, beautifully balanced guac that is as good as a dip with chips as it is a condiment on burritos, tacos and enchiladas.

My guacamole starts with ripe avocados — not the hard, vegetal tasting variety that you’re likely to find when they’ve just been delivered to your local supermarket.  With avocado prices what they are these days, in my opinion, it’s not worth the time or money to make guacamole unless you can find soft-ripe, buttery avocados to do so with.  This sometimes takes some careful planning, giving slightly under-ripe specimens the appropriate time needed to reach the proper level of ripeness.  Next, I give my guacamole a nice, healthy dose of freshly squeezed lime juice for a clean, citrusy note and finely minced serrano chiles and “deflamed” red onion for a bit of heat and textural contrast.  Finished with a bit of chopped cilantro and a good dash of salt and I’m left with a true a crowdpleaser.

This recipe doubles easily, so next time you have a group of friends coming over or are tasked with the duty of bringing a dip to your next potluck, throw out a bowl of this guacamole and watch it disappear.

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