- Todd English born (1960)
Chef David Burke’s Super Bowl Snacks
Recipe of the day
- A Slice of Americana: An Interview with Craig Priebe of ‘The United States of Pizza’
- A New Kind of Kosher: An Interview with Kim Kushner of ‘The New Kosher Cookbook’
- Top 10 Ways Julia Child Changed the Way We Cook
- An Interview with Chris Fischer, author of ‘The Beetlebung Farm Cookbook’
- Oyster Secrets and Tips From Celebrity Chef Marc Murphy
Even if the New York Giants aren’t in the playoffs, you can pretty much count on me sitting back and relaxing to watch the big game at the end of the season. From the pregame antics and the halftime show to the incredible display of athleticism out on the field, it’s hard not to love the Super Bowl.
And, for many households, the Super Bowl doesn’t only mean football, pools, and beers, but it means food as well, which is where I come in. This year, I’m looking forward to serving up these dishes for my family and friends while we watch the Ravens and the 49ers match up in New Orleans. They’re all unique spins on classics that will really blow the nachos and Buffalo wings out of the park. OK, you got me; I’ve got to have those dishes at my Super Bowl party as well, but this year, try adding these to the mix.
My Maple Bacon Dates are a spin on the popular bacon-wrapped dates; I just add a nutty twist to it. If you’re not in the mood to fry, skip the grapes (although I strongly suggest you don’t), but making the peanut-honey-cayenne purée to stuff the dates with is a must.
Beef Burke-y is my own take on beef jerky. It’s a man’s snack, perfect for a football game, and I bet you didn’t realize how easy it is to make. This is great to make ahead of time just to have lying around the house.
For those of you who have burgers and dogs on the menu this year, make these additional accoutrements that I serve with my Kobe Bad Ass Dog. My onion jam adds a great depth flavor to a usually boring ketchup-and-mustard hot dog, and my angry onions are the perfect crunch.
There are no special tricks to my Deviled Eggs, but I promise you that you’ll love them. A lot of people don’t think about putting sour cream into their recipe, and I think it’s what adds that special something. Espelette pepper is a French type of chile pepper and if you can’t find it in the store, feel free to substitute with cayenne.
Be a Part of the Conversation
Join the Daily Meal's Community and Share your Thoughts