Easy Appetizers for a Super Party

Let me just say from the outset that we don’t watch sports. This does not make us un-American, I don’t think. It does make us a little odd….but you knew that we were already.

When I was younger, living in New York and without husband or kids or a mortgage (can you hear the ball and chain dragging across that sentence?) my friends and I would go out to a club and party all night, dragging ourselves into the door of some parent around 6 AM, who would feed us last night’s dinner and send us to bed. We would wake up in time for the Super Bowl to a house full of family and guests and a feast of football foods.

I do miss those times. I used to love to dance. Why don’t I dance more? In public, I mean.

Anyway, Super Bowl foods aren’t the best for you, but they sure are good. Here are some of my favorite Super Bowl recipes.

A Man, A Can and a Plan

My friend Florence is not a cook, by her own admission. But she has three grown men to feed, and for the Super Bowl, they want foods they can munch on, that stick to their ribs and get them through hours on the couch. This recipe is so good, so delicious, I try so hard to resist it, but I can’t. Actually, it’s not really a recipe–choose the size pan and the amount of ingredients you need depending on your crowd and add on things you like.

Spread a block of cream cheese across the bottom of a baking pan
Spread a can of chili over the cream cheese
Spread a can of green chiles over the chili
Spread grated cheese over all of it
Bake at 350 degrees until it is bubbly.
Serve with dipper chips.

You could substitute your own homemade chili, you could add fresh jalapeños, sliced green onions, diced red peppers, chunks of avocado, minced cilantro or use Fritos instead of tortilla chips. Cheeses could be cheddar, Monterey jack, pepper jack, queso blanco, or a mix of all of these.

Grilled Ham Steaks with Pineapple Glaze

For the Glaze

4 TB butter
1/2 clove garlic, minced
1/4 cup pineapple juice
1/4 cup orange juice
1/4 cup rum (dark rum is best)
1/3 cup honey or brown sugar
1 TB sciracha

Melt the butter in a saucepan. Add the garlic and cook over medium high heat until it starts to brown, just barely. Don’t scorch the garlic. Add the rest of the ingredients and cook until it reduces to a thick syrup that coats the back of a spoon. Add salt and pepper to taste.

For the Ham and Pineapple

Cut the prickly skin off the pineapple, core it, and slice it into thick rounds, about 1/2 inch or so thick.
Purchase a black forest ham (Whole Foods Market sells a lovely little Wellshire Farms brand ham for $9.99 or so). Slice the ham into rounds, also about 1/2 inch thick.
Oil your gas or charcoal grill, and heat it to medium high. Grill over direct heat. Baste with the glaze and cook until you have nice grill marks and the pineapple is just releasing it’s juices.
Cut into biscuit sized pieces or leave whole. Transfer the ham and pineapple to a platter. Garnish with a little more glaze. If you like, add a little sliced green onion and minced cilantro.
Serve with fresh buttermilk biscuits, soft rolls, or just as it is.

Chorizo A la Sidra “Chita y Marga”, a recipe from Chef Jose Andres’ mother from the book Mom’s Secret Recipe File

2 TB olive oil
1/2 lb Spanish Chorizo*
1 cup hard cider**
salt

Heat the olive oil in a pan over medium heat.
Add the chorizo and cook, turning, until very light browned, about 2 minutes.
Pour in the cider, bring to a boil, and cook until the cider is reduced by half, about minutes.
Add to salt to taste
Serve in a small shallow bowl, with really good bread on the side for dipping in the sauce and manchego for a little extra flavor.

*Good Chorizo can be found at Tastings Gourmet Market, Giolitti’s and Whole Foods Market

**If you are using the little cantimpalitos (which I haven’t found in Annapolis, but I did find recently in NYC), then cook and serve whole. If you are using larger, softer chorizo, cut into 3/4 inch pieces on the bias.

Don’t forget this post on appetizers from Seattle chef Tom Douglas