2013 Super Bowl Food

It's that time of year, the second most foodie day of the year after Thanksgiving I think. The teams are the San Francisco 49ers vs. the Baltimore Ravens. It is obviously a seafood and crab standoff or 49ers think Baltimore should probably eat crow. Having none of those, I came up with my own suggestion and I was busy baking today. Here is my Super Bowl Kaepernickel Bread suggestion. It is a pumperknickel/San Francisco sourdough swirl bread with capers mixed in and tattooing the sourdough. I kind of shaped it into a football profile and cut "laces" in the top.

Damn...we have a WINNAH!  Who cares about the game now..........that bread would make anything better

That looks and sounds so good!

You are correct Sir -
Super Bowl Consumption second only to Thanksgiving!
http://www.gloucestertimes.com/lifestyle/x2104923943/Super-Bowl-Food-Facts
 

I think crab cakes are in order for this one.  I've been searching for an authentic Baltimore recipe.  It looks like saltines are the binder of choice.  Anyone have any tried and true methods?

The bread looks great, Davydd...what've you been using it for?  Hopefully you got at least 1 corned beef or pastrami sandwich and some toast out of it!

WOW--you did it already!!!!  That looks fabulous!  Geez--I'm still making my grocery list for it.

It was pretty easy. I just went to Allrecipes.com and got a pumpernickel recipe and a San Francisco sourdough recipe and modified them just a little bit. There is more pumpernickel than sourdough in the swirl roll. I think in the spirit if I do it again I would use Milwaukee's Best beer instead of water for the pumpernickel part since Colin Kaepernick was born in Milwaukee. The capers turned out better than I expected in taste. I was a little leery about trying them when tasting them separately. If I did it again I would probably mix more than 1/8 cup into the sourdough mix.

hatteras04


I think crab cakes are in order for this one.  I've been searching for an authentic Baltimore recipe.  It looks like saltines are the binder of choice.  Anyone have any tried and true methods?

Here you go. This is Greymo's, and it's fantastic.
 
Crab Cakes
1 egg beaten
1/4 tsp salt
3/8 cup mayo
1/4 tsp black pepper
1/4 tsp dry mustard
1 Tbsp parsely flakes
6 finely crumbled Saltines
1Tsp Old Bay Seasoning
1 pound lump crabmeat
 
Pick through crab meat to remove any shell, mix igredients lightly using hands. (I mix everthing but the crab and crumbs together first to make sure it's well blended) Make into cakes about 2 - 3 inches across -- don't make them too big or they will be harder to handle, and don't compress too tightly. Here's the most important step, put the uncooked cakes on a tray or cookie sheet, cover them with plastic wrap and let them chill all day in the refrigerator (I find that making them early in the day is best for this to work). That way they won't fall apart even though there's barely any filler. Brown cakes in skillet for about 4 minutes per side. What you fry them in is your choice.

Chili Dip
package of Cream Cheese
either your homemade Chili or a can of your favorite brand
heat the Chili, form the cheese into a ball, put the hot chili on it, in a bowl
crackers of choice or Freeto Scoops
Dip away!

Not doing a Super Bowl thing but my easy spread is a brick of cream cheese and then throw in green olives and garlic to taste. Whiz with a mixer, blender or immersion blender. Easy peasey and add more cream cheese and stuff (hot sauce or whatever) to taste. I once made a triple batch in my mixer and had cream cheese flying! My mom used to make the same thing but with tiny shrimp. Use with whatever crackers you like. Easy!

We have parade parties that in some years fall around Super Bowl weekend.  This is a great party dish for crabmeat.
 
Crabmeat and Brie Dip (Tom Fitzmorris)
 
1 stick butter
1 lb. white crabmeat
1 small onion, chopped
1/3 green bell pepper, chopped
1/2 rib celery, chopped
3 cloves garlic, chopped
1/2 cup white wine
Dash of Worcestershire sauce
1 pint heavy whipping cream
4 oz. Brie, rind removed, cut in small pieces
4 oz. cream cheese, cut in small cubes
1/4 tsp. salt
1/8 tsp. white pepper
 
Heat the butter over medium heat in a saucepan until it bubbles.  Add onions, peppers, celery, and garlic until all the vegetables are soft, and starting to brown.
 
Add the wine and Worcestershire sauce, bring to a boil and reduce the liquid to about half.  Add the cream, bring to a boil, then immediately lower to a simmer.
 
Add the cheeses and stir until melted.  Remove from the heat.  If the mixture is too thick, add a little water or crab stock (if you have it). 
 
Stir the crabmeat in gently so the lumps aren't broken up.    Serve warm with toasted bread.  Also good served warm in individual ramekins with toasted French bread slices.
 
Makes about 3 cups for a party of 12-18.
 

Homemade Steak and Cheese Sliders!
If I have to give a recipe, all hope is lost!

If you are in a pinch, a bag of Doritos and a six pack of beer could do.

Michael Hoffman

hatteras04


I think crab cakes are in order for this one.  I've been searching for an authentic Baltimore recipe.  It looks like saltines are the binder of choice.  Anyone have any tried and true methods?

Here you go. This is Greymo's, and it's fantastic.

Crab Cakes
1 egg beaten
1/4 tsp salt
3/8 cup mayo
1/4 tsp black pepper
1/4 tsp dry mustard
1 Tbsp parsely flakes
6 finely crumbled Saltines
1Tsp Old Bay Seasoning
1 pound lump crabmeat

Pick through crab meat to remove any shell, mix igredients lightly using hands. (I mix everthing but the crab and crumbs together first to make sure it's well blended) Make into cakes about 2 - 3 inches across -- don't make them too big or they will be harder to handle, and don't compress too tightly. Here's the most important step, put the uncooked cakes on a tray or cookie sheet, cover them with plastic wrap and let them chill all day in the refrigerator (I find that making them early in the day is best for this to work). That way they won't fall apart even though there's barely any filler. Brown cakes in skillet for about 4 minutes per side. What you fry them in is your choice.

Perfect.  Thank you.  Now where do you think is the best place in Columbus to get good crab.

There is no place in Columbus to get GOOD crab. We get our crab -- jumbo lump -- at Giant Eagle most of the time.

It's a bonding time for our not so into sports family. Always Rotel cheese dip and then I ask what everyone would like appetizer wise. It can vary. Homemade "pigs in blankets"  are a usual but we have all kinds of things from pizza to teriyaki wings to a variety of chips and dips. Pizza from our favorite place is also used and some Chinese appetizers from our favorite take out too. It's a food fest!

Spinach dip
1 cup sour cream
1 cup mayo
1package Hidden Valley Ranch Dip
1/2 onion. grated
1package frozen spinach, thawed.
Mix together, chill for an hour.  Cut up a good bread-I do sourdough, rye and french. Yum!