Sports

Snackalicious Super Bowl Party Time!

by mazevedo | February 1, 2009 at 12:34 pm

281 views | 1 Recommendation | 3 comments

It's Super Bowl Sunday, which also means its time to get those fabulous snacks out of the fridge, balconies and place them on the table with no guilt what so ever. What I have decided to do is make a list of top 20 Super Bowl foods based upon which foods are searching higher on Google, turns out that the list goes as follows:

7 Layer Dip Comes at the flying top!
The good old Guacamole/Dip recipes
Buffalo Wings can't have football without them
Buffalo Chicken Dips got to have the special dips
Make them extra hot... Hot Wings
Velveeta Cheese Dip recipes
Skin them off and make them with a nice topping, Potato Skins
Chicken Wings
Taco Recipes/Dip
Not all that comes last is worst, this is just essential Nachos!

Therefore summing up these are just a few gotta have Delicious Super Bowl Foods. If you find yourself still asking yourself what to make or get before the game sets off here are some obvious most definitely have Super Bowl foods one can take from the list above:

Essential, One has to have good dips at the table accompanied by tortillas to best flavor them. Make the dips according to your personal taste.
If you don't feel like cooking at home, please go out and get some Wings, they can be Buffalo, Chicken, or Hot Wings they are essential to the table and your guests.
Nachos I mean football without Nachos is just not the same.
Lastly and not on the list if your 21 or older in the states its always good as well to have an extremely cold beer next to you as you enjoy the game.

However if you want to get away from the traditional this Super Bowl definitely check out wired science as they came up with several different recipes for new Super Bowl Snacks.

The problem with Super Bowl snacks is that they're boring. It's time for something new. Wired Science asked leading molecular gastronomists for their own preferred finger foods recipes. Inspired by the experimental spirit of science, they've come up with new variations on old standbys, from Wylie Dufresne's pizza pebbles to Homaro Cantu's olive dipping chips.

"With the vanishing of preconceptions over recent years of what we can do in the kitchen in regards to taste, technique and technology, food is becoming much more influenced by science," said chef Kevin Sousa, designer of the puffed sauerkraut pictured above. "Every time an advance is made with an ingredient or piece of equipment, that advance inspires countless chefs to push themselves to create a dish that is equally ambitious."

Enjoy the game and all the marvelous snacks!

4 See all footage | View Slideshow

Share: email story | add to any | | facebook | stumbleupon

recommend Sign In or Join to post comments

Jordan Yerman

at 12:44 on February 1st, 2009

My hot salsa recipe:

a bunch of almost-overripe Tomatoes (preferably on the vine)

1 Red Onion

1 bunch Cilantro

1 Scotch Bonnet Pepper

1. Cut up the sides of the tomatoes, discarding the cores. The remaining husks of the tomatoes shall feel the sharpness of your blade as you dice them.

2. dice the red onion next: I go for a 2-1 ratio of tomatoes to onion.

3. Cut up the pepper. Don't even think about touching your eyes after doing this. The pain is exquisite in its fierceness. The seeds are the hottest part of the pepper: once you chop up and add the skin of the pepper, add the seeds in increments until you reach the upper limits of the heat that you can stand.

4. pluck the leaves from a bunch of cilantro: this herb counteracts some (but not much) of the heat from the hot pepper and adds some color.

5. mix the elements together in a bowl to serve with chips. The salsa will be chunky and hot. Very. Very. Hot.

(Variations: adding finely-diced garlic or jalapeño instead of Scotch Bonnet)

Your guests will marvel at how quickly you just kicked Old El Paso's ass.

Jordan Yerman

at 12:47 on February 1st, 2009

Also, people tend to graze as long as there's food in front of them, so you don't need to make vats and vats of chili: your guests have to be able to fit back out the door.

Gavan

at 17:36 on February 1st, 2009

I specialize in healthy nutritious cooking. This photo is from a party I catered where I made fresh guacamole and homemade hummus with baked pita chips.
Check out my site
http://thehealthyirishman.com

thehealthyirishman has contributed a photo to this story.