Favorite Super Bowl Snacks from Capital Region Chefs
For many, the Super Bowl snack table menu is almost as harrowing as planning family Thanksgiving. Finding the right balance can be difficult: sweet and savory, dips and finger foods, healthy and not-so-healthy. To help you out, we asked chefs at favorite sports pubs and restaurants in Albany, Saratoga Springs, and Lake George, for their best super bowl snack recipes.
Don't have time to make these yourself? Head on over to a Super Bowl watch party at the restaurant with the most intriguing recipe to taste the real deal!
Buffalo Chicken Dip
From Chef Dave Reidel at The Pearl Street Pub in Albany
We're going to start on a traditional favorite because it wouldn't be the Super Bowl without buffalo chicken dip!
Frank's Red Hot sauce
Bleu cheese crumbles
Serve with warm tortillas.
Pulled Pork-Topped Buffalo Dip
From Chef Tim James at Peabody's in Saratoga Springs
Why have one buffalo dip when you can have two?! Chef Tim James' twist on the classic party dip is sure to be a hit with your guests. Left over 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°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
This large, juicy sandwich is for Super Bowl fans who need more than a little dip to keep them satisfied for all four quarters.
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.
From the Grateful Den in Glens Falls
Vegetarians enjoy football, too. And they deserve more than a crudite tray. Surprise your vegetarian (and non-vegetarian!) guests with this innovated take on a popular appetizer from the Grateful Den.
A wonderful hybrid of a kale and Brussels sprouts, Kale-Amari is easy, quick, and surprisingly delicious.
Directions: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!!
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.
l 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 peppes
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.
Gravy:Use liquid from braising pan add small amount of roux to thicken. To 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 fired crispy onion tanglers