Top 4 DIY Super Bowl Snacks
On Super Bowl Sunday of our senior year of college, a friend's French girlfriend made crêpes. Okay, she wasn't French, but she had lived in Paris long enough to feel like she could affect an accent when speaking English and feign ignorance of the occasion's conventions. She made crêpes and everyone looked at her as if she was the February Grinch. But the crêpes were good. Great, actually. The point is this: Do not be governed excessively by tradition when hosting your Super Bowl buffet. Read on for four Super Bowl snacks that you can make yourself. With or without an accent.
4. Korean Grocery:
We don't know if this is actually all that unusual, but we're doing it if we get slammed for time. Go to Assi Supermarket in Koreatown and buy a few pounds of marinated short ribs. Get some banchan as well. Head over to your friend's house for the party. Drop the bags by the grill, crack a Hite, and take a seat pre-game to hear whatever silly thing Joe Buck is about to say.
3. 24-Layer Dip:
Seven layers are fine, but why are they the standard? Grab a heatproof vase (they must exist) and start layering. Perhaps begin with the usual refried beans, guacamole, onions and so forth, and then veer east with tzatziki, gyro meat, and taramasalata. And why not chili, gumbo or bolognese? By the time your guests hit glass with their tortilla chips or pita, they'll have traveled the world and sustained a vicious stomachache no amount of NFL-strength painkillers can alleviate.
2. Giant Pigs in a Blanket:
Football is big, and the Super Bowl is the biggest. So forget cocktail franks in biscuit dough. Drop a few foot-longs into a pan of cornbread, bake and start slicing. Or follow this recipe.
This Super Bowl is blessed by the appearance of two great citadels of crab (though only one will technically be in the midst of a "season"). In one corner, Maryland's blue sits, the stuff of messy Old Bay-scented Chesapeake feasts. In the other, the California dungeness, the more manageable butter-and-lemon-drenched "date crab" you find tourists slurping on Fisherman's Wharf. Boil them both and let the mallets and crackers sort out the rest.
And in related news:
Get the Squid Ink'd Newsletter
Sign up for our weekly food newsletter, which features top local food news and events, plus interviews with chefs and restaurant owners, dining tips and a link to our print review.