Photo by Laura Ferroni
By Lauren Salkeld, Epicurious.com
The Super Bowl is the biggest event in a football fan's year, so when it comes to game-day eating, drinking, and entertaining, only the very best will do. For help planning the definitive football feast, we spoke to five top chefs around the country: Robert Harrison of Mills Tavern in Providence, Rhode Island; Melissa Kelly of Rockland, Maine's Primo (also with locations in Tucson and Orlando); Dave Northrup of Rush Street in Culver City, California; David Padberg of Park Kitchen in Portland, Oregon; and Kerry Simon of Simon at Palms Place Hotel and Spa in Las Vegas. Each chef shared his or her favorite Super Bowl party recipe, as well as advice on what can be made ahead, accompaniments for their selections, and suggestions for beer and wine pairings. With these restaurant-quality dishes and exclusive chef tips, you're guaranteed to score points during this year's Super Bowl.
See the full list of recipes here.
Chef Dave Northrup Rush Street, Culver City, California
Chef Dave Northrup likes to whip up a Mexican buffet for his Super Bowl gathering, and these flavor-packed taquitos fit right in alongside chips, salsa, guacamole, and tacos. Northrup's taquito recipe relies on store-bought roasted chicken and prepared barbecue sauce, so it's quick and easy for even a novice cook to put together. The chef serves his South-of-the-Border feast with several pitchers of Margaritas and plenty of beer; he especially recommends Lagunitas' Censored Rich Copper Ale.
Braised Short Ribs with Potatoes and Apples, "Risotto Style"
David Padberg, Chef de Cuisine Park Kitchen, Portland, Oregon
Braised short ribs are perfect for a casual gathering like a Super Bowl party, says David Padberg: "You can prepare the short ribs the day before, so all you have to do is warm them up." In fact, he thinks the flavor is even better the next day. The apples in Padberg's recipe help tenderize the meat and are echoed in his unusual side dish, Potatoes and Apples, "Risotto Style." Because it is made without actual rice, Padburg's "risotto" is better suited for a buffet table than traditional versions. Round out the menu with a simple green salad or a spicy slaw, and for drinks, offer a rich amber ale and a medium-bodied Pinot Noir.
Related: Super Bowl Gear & Grub
Melissa Kelly, Chef/Proprietor Primo, Orlando, Florida
Melissa Kelly's zeppole, or fried Italian doughnuts, are a "Primo Favorite," available year-round at the restaurant's three locations: Rockland, Maine; Tucson, Arizona; and Orlando, Florida. Kelly chose the zeppole as her Super Bowl party recipe because they're casual finger food and can be served family-style. A bold Italian coffee makes the perfect partner. Or, serve these fritters with chocolate and vanilla gelato and chocolate and caramel sauces so your guests can customize their desserts. Enjoy, and whatever the score, your Super Bowl event will be a winner!
More from Epicurious.com:
• Healthy Comfort Food Recipes for Any Day
• 21 Top-Rated Burger Recipes
• One-Dish Wonders: Our Favorite Casserole Recipes
• Blue-Ribbon Chicken Recipes
Photo by Laura Ferroni
SUPPER CLUB PICK
My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an