• Feb 03

    Food Friday: Your Super Bowl Menu

    February 3, 2012 • 10:49 am

    It’s almost game time! Today’s recipes are perfect for Super Bowl Sunday because they’re easy, you can prepare ahead of time, and they require very little of your precious attention (I know, you’ve got commercials to watch!). I’ve also included all of the manly ingredients you could ask for: whiskey, beer and bacon!

    First up, for my foodie friends that appreciate the complex and pricey flavor of truffle, I’ve got a super indulgent Super Bowl treat for you! The ingredients should be illegal – but guess what, I checked and they’re not – so chow down!

    Truffle, Bacon and Parmesan Popcorn
    *This feeds a roomful, so you can cut the recipe in half if desired


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    1/2 cup of popcorn kernels (makes about 7 cups)
    1 pound of bacon, diced and precooked (drain oil and filter to remove sediment; set aside
    1/4 cup of oil for later)
    2 tablespoons of white truffle oil
    1 1/2 cups of finely grated parmesan
    1 teaspoon of salt (or to taste)


    1. Cook popcorn (as instructed) till light and fluffy
    2. In a small bowl, mix bacon oil and truffle oil well
    3. Toss popcorn in bacon truffle mixture
    4. Add fresh bacon bits and parmesan
    5. Toss & enjoy!

    * the flavor profile is already pretty intense but if you want to beef it up, add a few sprigs of finely chopped rosemary.

    Next up is our SOUPER bowl Ale Cheddar Soup. This is pretty basic so don’t overthink it- you should be enjoying yourself, not thinking about the food!

    Ale Cheddar Soup

    1 bottle of ale (I used hop head ale)
    1 leek, chopped (leave green end out)
    1/2 onion, chopped
    4 celery sticks, chopped
    1 carrot, chopped
    1 garlic clove, chopped
    1 cup of half and half cream
    2 cups of grated sharp cheddar cheese
    2 cups of chicken stock
    1 tablespoons Worchester
    2 tablespoons flour
    Salt & Pepper
    Fresh bacon bits (optional)


    1. Melt butter in heavy sauce pan
    2. Add celery, leek, carrots, onion and clove and cook on medium until onions are translucent- do not burn or brown
    3. Add beer, simmer for 5 minutes
    4. Add 1 and 3/4 cups of chicken stock, simmer for 5 minutes
    5. With a handheld mixer, blend mixture until creamy and smooth
    6. In a separate container, mix remaining chicken stock (1/4 cup) with flour until there are no lumps
    7. Add to soup and stir until soup starts to thicken
    8. Add cream, Worchester and cheese and allow to simmer for an additional 5 minutes and serve with a dollop of cheese, a cold beer and bacon bits if you like

    And to top it off:

    Cheese Stuffed Whiskey Meatloaf Sliders

    1/2 yellow onion, finely diced
    1 1/2 pounds of lean ground chuck
    2 eggs
    1 teaspoon Worcester
    1 cup bread crumbs
    1 teaspoon salt
    1 pack of Knorr Beef Bouillon

    1/4 cup of ketchup
    1/4 cup of whiskey
    1/4 cup of tomato sauce
    1 teaspoon of Worcester
    3 tablespoons of Bulls Eye BBQ sauce
    1 tablespoon of honey
    Sharp white cheddar, cubed (make about a dozen, approximately 1/2 inch x 1/2 inch)


    1. Preheat oven to 400
    2. In a big bowl mix all sauce ingredients well
    3. In a separate bowl mix all meatloaf ingredients well
    4. Add half of the sauce into meatloaf mixture and mix well
    5. Place a small handful of meatloaf mixture into hand, place one cheese cube into middle – roll into ball
    6. Place into mini cupcake tin
    7. Repeat until all ingredients are used
    8. Bake at 400 until mixture is medium rare
    9. Pour remaining sauce on top of mini meatloaf – bake for another 10-12 until sauce is a golden brown
    10. Remove from oven, let cool for 10 minutes… serve!

    Bon appetit and happy game day my friends! Where are you watching the game?!

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