Super Bowl 2024 Menu

7 February 2024

Even if you host super bowl parties just for the socializing (and the ads), food is always a critical element.  We have started with an appetizer as an homage to the host city, Las Vegas.  We have included a dessert cookie for the sport itself.  For entrees, there is a fish stew from San Francisco, a city known for its access to seafood, and beef prepared ala the heartland of Kansas City.  Instead of a charcuterie board, consider an antipasto salad.

Check out the last entry which is a hybrid for both teams.

“Poker” Chips and Chipotle Dip



  • 2 small blue potatoes
  • 2 small eddoes or taro root, peeled
  • 2 small beets, peeled
  • ¼ cup cornstarch
  • 2 cups vegetable oil
  • Coarse salt to taste



  • 2 ½ tablespoons sour cream
  • 1 tablespoon yogurt
  • 2 teaspoons minced chipotles, or to taste
  • ¼ teaspoon fresh thyme, chopped
  • ½ teaspoon honey
  • ¼ teaspoon ground cumin
  • ½ teaspoon paprika
  • salt to taste



  • Combine sour cream, yogurt, chipotles, thyme, honey, cumin, paprika, and salt. Cover and chill until needed.
  • Slice the potatoes, eddoes, and beets thinly. Suggestions include using a mandoline (with safety device) or vegetable slicer.
  • Lightly coat beets with cornstarch to retain color.
  • In a large pot or deep fryer, heat vegetable oil to 350 degrees. Begin with eddoes, allowing them to crisp but not turn dark brown.  Remove and drain on paper towels; salt evenly.  Repeat process with potatoes and beets.


Football Cookies


  • 2 sticks butter, softened
  • ½ cup granulated sugar
  • 1 ½ teaspoons vanilla extract
  • 2 1/3 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 2/3 cup toasted pecans, finely chopped, optional
  • 2/3 cup powdered sugar



  • Beat butter and sugar until light and fluffy; add vanilla.
  • In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
  • Gradually add dry ingredients to wet until all is incorporated. If using nuts, add now.
  • Line a baking sheet with parchment paper.
  • Take a 1 ½ tablespoon ball and form into an oblong, football shape. Bake in an oven preheated to 350 degrees for 18 to 22 minutes until dough is no longer shiny.  Allow to cool thoroughly before decorating.
  • To create seams: Whisk together powdered sugar and 2 tablespoons water to form a thick icing. Using a 1/8 inch tip and piping bag, pipe lines onto each cookie.  As an alternative, buy prepared icing in a squeeze tube.




  • ¾ cup butter
  • 2 onions, chopped
  • 1 bunch fresh parsley, chopped
  • 2 cloves garlic, miniced
  • 2 cans (14.5 ounces each) tomatoes
  • 2 cans (14.5 ounces each) chicken broth
  • 1 ½ cups white wine
  • 1 cup water
  • 2 bay leaves
  • 1 tablespoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 ½ pounds cod fillets, cubed
  • 1 ½ pounds large shrimp, peeled and deveined
  • 1 ½ pounds scallops
  • 18 small clams
  • 18 mussels, cleaned and debearded
  • 1 ½ cups crabmeat



  • In a large stock pot, melt butter and add onions, parsley, and garlic. Cook until onions are soft.
  • Add tomatoes, breaking them into chunks unless you are using diced tomatoes. Add broth, wine, water, bay leaves, basil, thyme, and oregano.  Cover and simmer for 30 minutes.
  • Add all seafood. Bring to a boil, lower heat, cover, and simmer until clams open.  Discard any clams that do not open.


Burnt Ends


  • 3 ½ pound beef chuck roast, well marbled
  • 3 tablespoons barbecue dry rub, store bought or home made
  • ¼ cup Kansas City style barbecue sauce



  • Season beef with your choice of dry rub or at least salt and pepper. Double wrap in foil.
  • Place on a sheet tray or baking dish, seam side up, and roast in an oven preheated to 325 for 2 ½ hours.
  • Allow to rest for 1 hour. Unwrap and place on cutting board.
  • Reserving all juices, cut roast into one-inch cubes and place in a bowl. Add juices, any additional seasonings if desired, and barbecue sauce.  Mix well. Cover and refrigerate over night.
  • Transfer meat to a shallow baking dish and coat with barbecue sauce. Roast in an oven preheated to 450 until meat becomes crisp around the edges.  Do not allow it to actually burn.  Reduce temperature to 250; coat with barbecue sauce again.  Allow to roast to desired degree of tenderness, usually 1 ½ hours.



Cook a beef brisket until very tender.  Slice and have barbecue sauces available, preferably the sweet/spicy Kansas City blend as opposed to the southern vinegar based version.  Serve on sourdough bread or buns ala San Francisco.  Simple and yet in theme.

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