Kap & Mina's Sunday Afternoon Tailgate: Super Bowl 50

It's been a long season, and we've come along way since opening kick off in September. Teams have risen and teams have fallen, and now we're down to two: the Denver Broncos and the Carolina Panthers. In many ways, it's a battle between the old and the new. Set against the backdrop of the Super Bowl's 50th Anniversary, this has the potential to be a game to remember. Which is why we've been racking our brains trying to come up with the perfect recipes to do justice to the enormity of the game. Along with the help of Kap's mother, we're looking to put a final stamp on the 2015 season . . . .

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"SUPER BOWL SPECTACULAR"
​The Biggest Tailgate of the Year!

Kap's Legendary Big Game Crispix Mix

It wouldn't be the Super Bowl without this crunchy fan-favorite. The only way to kick off the last big event of the season!

​- Kap

Click Here FOR THE RECIPE!

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Kennebunkport Blueberry Wheat Ale
Fruit Beer (4.6% ABV)
Federal Jack's Restaurant & Brew Pub
Kennebunk, Maine

Big Game "Black n' Tan"
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Earlier this year, my brother and sister-in-law, Moose and Raquel, got me the "Perfect Black and Tan" tool--and I'll tell you what, it actually works! Since then, I've been thinking of ways to create layered versions of everything from soda, to beer--even wine! Of course, for the Super Bowl, we needed a drink befitting both teams, so we brought back an Old favorite from Colorado, and combined it with a beer that really brings out the Blue in the Panthers.

- Kap

Old Chub
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Scotch Ale (8% ABV)
Oskar Blues Brewery
​Longmont, Colorado

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BRONCOS

High in the Colorado mountains, it's hard to find good fresh produce for soups and salads. This stew might be thinner and more soup-like than some of its coastal brethren, but it's incredibly rich and satisfying. 

​- Mina

Rocky Mountain Stew

• 2 TBSP Vegetable Oil
• 1/4 c. All-Purpose Flour
• 2 lb. Beef Round Tips, cubed
• 1 packet Beef Stew Flavoring Mix
• 2 3/4 c. Water, divided
• 1/4 c. Red Wine
• 1 TBSP Salt
• 1 tsp. Lemon Juice
• 1/4 tsp. Paprika
• 1 clove Garlic, crushed
• 1 tsp. White Sugar
• 1 tsp. Worcestershire Sauce
• 1 Bay Leaf
• 4 Red Potatoes, halved and then quartered
• 6 carrots, chopped into 1-inch pieces
• 1 bag of Pearl Boiler onions, peeled
• 1/2 package of frozen green peas (1/2 of a 10 oz. package)

Toss the beef in the flour to coat and brown in the oil over medium heat in a large pot. Drain excess grease.

Pour in 1 c. water and stew seasoning mix and cook, stirring, for 2 min. Stir in the remaining water, wine, salt, lemon juice, paprika, garlic, sugar, Worcestershire sauce, and bay leaf. 

Transfer to a crock pot on low and add all of the vegetables except the peas, and cook for 6 hours. Add the peas and let cook for another 1/2 hour. 

Serve over rice with crusty bread.

There is one savory recipe that Colorado can call its own, and that's Colorado Chile Sauce.  While super easy to prepare, (see below) this sauce has enough heat to make a statement, but also has a fresh picante finish that makes you wish you'd never doubted it.  In honor of our boy Peyton Manning (who runs his offensive line with the same smooth freshness), this baked dip bears his nickname: The Sheriff.  

- Mina

Sheriff Dip

• 2 (10 oz.) cans of chicken
• 1 8 oz. package of Chive Cream Cheese
• 1/2 c. Colorado Chili Sauce (recipe below)
• 1/2 c. Sweet Chili Ranch (or the Ranch flavor of your choice)
• 1 bag Mild Cheddar Cheese, shredded

Preheat oven to 350 degrees F.

Combine all ingredients in an 8 x 8" baking dish, but reserve half of the cheddar. Cover with remaining cheddar. Bake for 20 min.

Serve with crackers and corn chips.


Colorado Chile Sauce

• 1/2 c. Tomato Sauce
• 3/4 c. Chicken Broth
• 6 dried Chiles
• 3/4 tsp. Oregano
• 2 TBSP + 2 tsp. Green Chiles, diced
• 1/2 tsp. Cumin
• 1/4 tsp. Coriander
• 1 clove Garlic
• 3/4 tsp. Salt

Boil water. Cut dried chiles in half, removing stems and seeds. Chop them into pieces and soak in hot water for 10 min. Drain water from chiles and set chiles aside.

Blend together chiles with remaining ingredients until completely smooth.

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Colorado might not have the most hospitable terrain for orchards, compared to our friends in the southeast: the Carolina's, which Kap is cooking for this weekend. But like my own relatives in the Italian Alps, Colorado makes rich, toothsome confections, full of butter, cream, and chocolate. This dessert is no exception, baking assorted cookies and brownies on top of one another, and getting to a "Mile-High" height when you garnish with your favorite ice cream and hot fudge.  

​- Mina

Mile-High Surprise Bars

• 1 tube Chocolate Chip Cookie Dough (or you can make your own if you prefer)
• 1  pack of Oreos
• 1 box Fudge Brownie Mix
• 1/3 c. Vegetable Oil
• 2 Eggs
• Sprinkles
• Ice Cream of your choice (we used Yuengling Black and Tan ice cream)

Preheat oven to 360 degrees F.

Line a 9 x 13" baking dish with foil.

Spread cookie dough into the bottom of the pan. Top with Oreos. Mix together brownie batter according to the instructions on the box for cake-like brownies. Pour brownie mix over cookie dough and Oreos. Top with sprinkles, and bake for 45 min. or until a toothpick comes out clean. Let cool completely before cutting.

Serve with ice cream and hot fudge.

A favorite after-dinner sipping cocktail of the Rockies is the Colorado Bulldog, but I started to think of ways to make that drink pack a different punch. This one also introduces Kap's mom to perhaps the most fashionable drink of the year: hard root beer. I prefer Not Your Father's Root Beer, because it's a real ale with real spices, not an artificially flavored malt beverage. Drink up, sports fans, and go Broncos! 

​- Mina

Colorado Pug



• 1 1/2 oz. Coffee Liqueur (we used Kamora)
• 1 1/2 oz. Irish Cream
• 1 1/2 oz. Club Soda
• Splash of Not Your Father's Hard Root Beer

Fill an old-fashioned glass with ice. Pour in coffee liqueur and Irish cream. Top with club soda and stir with a bar spoon. Add a splash of hard root beer and serve.

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PANTHERS

Carolina is known for it's unique vinegar-based take on BBQ. Nothing is more central to this tradition than pulled pork. On a southern biscuit, this dish that can't be beat. It's sure to keep your guests happy as they chow down on sandwich after sandwich, this Super Bowl.

​- Kap

East Carolina Pulled Pork Sliders

• 3 1/2 to 4 lb. Pork Shoulder
• 1 c. flat Beer
• Super Bowl Spice Rub (recipe below)
• "Paint" Marinade (recipe below)
• Mop Sauce (recipe below)
• Carolina Collard Greens Slaw (recipe to right)
• Mild Cheddar, sliced (optional)
• Grands Buttermilk Biscuits

Pour beer in the bottom of a slow cooker.

Slather pork with rub ingredients. Baste pork with paint sauce. Set pork on top of beer. 

Slow cook for 7-8 hours. When meat is tender enough, shred it. Drain any excess liquid.

Pour Mop Sauce over shredded pork, and mix well.

Serve on biscuits with slaw and cheddar (if desired).


Super Bowl Spice Rub

• 3 TBSP Paprika
• 1 TBSP Black Pepper
• 1 TBSP Salt
• 1 TBSP Sugar
• 1 TBSP Cocoa Powder
• 1/2 TBSP Chili Powder
• 1/2 TBSP Garlic Powder
• 1/2 TBSP Onion Powder
• 1/2 tsp. Cayenne Pepper
• 1/8 tsp. Thyme

Combine ingredients in a plastic bag and shake well.

Of course, no BBQ is complete without Cole Slaw. Of course, an even more southern variety would involve collard greens. Just ask Cam Newton about that. This take on crunchy favorite promises a party that Super Bowl fans aren't soon to forget!

- Kap

Carolina Collard Greens Slaw
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• 1/2 lb. Collard Greens (stems removed) (about 8 leaves)
• 1 bag of shredded Carrots
• 1 Red Onion, shredded
• 1 Red Bell Pepper, finely diced or julianned
• 1/2 c. Cider Vinegar
• 1/3 c. Sugar
• 1/4 c. Canola oil
• 1 tsp. Powdered Mustard
• 1 tsp. Celery seed
• 1/2 tsp. Salt
• 1/4 tsp. Black Pepper

​Mix ingredients, and let marinate for 3-4 hours.

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"Paint" Sauce

• 1/2 c. Dijon Mustard
• 1/4 c. Parsley, dried
• 1 TBSP Rosemary, dried
• 1 TBSP Black Pepper

Combine ingredients.


Mop Sauce

• 1/4 c. Yellow Mustard
• 1/4 c. Cider Vinegar
• 1 TBSP White Sugar
• 1 TBSP Brown Sugar
• 1/4 tsp. Liquid Smoke
• 1 TBSP Water
• 1/2 TBSP Chili Powder
• 1 tsp. Worcestershire sauce
• 1/4 tsp. Salt
• 1/4 tsp. Black Pepper
• 1/4 tsp. White Pepper
• Pinch of Cayenne Pepper
• 1/8 tsp. Soy Sauce
• 1/2 TBSP Butter

Combine and simmer on medium heat for 6 min.

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I love deviled eggs. My grandmother made the best, simplest eggs you can imagine. They were perfect. And so I try not to play with the recipe too much. That said, it's a Carolina Super Bowl, and so adding just a dash of BBQ flavor to the mix is one way to customize this hall-of-fame side dish without overpowering what makes it such a classic.

- Kap

BBQ Deviled Eggs
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• 9 Hard Boiled Eggs
• 1/4 + 1/8 c. Mayonnaise
• 1 1/2 tsp. Yellow Mustard
• 1 1/2 tsp. BBQ Sauce
• Dash of Hot Sauce
• 1-2 drops Liquid Smoke
• 1/8 tsp. Salt
• 1/8 tsp. Black Pepper
• 1/4 + 1/8 tsp. White Vinegar
• Paprika, for garnish

Mix egg yolks with ingredients and spoon back into eggs.

As a northerner, I know almost nothing about hushpuppies. In fact, I've never seen what the big deal is. (Ditto: grits, but that's a whole other story.) Still, there is something about these cornbread nuggets that just makes sense. I know many people are going to protest that a hushpuppy must be fried, but the truth is, I prefer baking whenever I can--less mess, better for you. The result is heavenly, if not entirely traditional.

​- Kap

Low-Country Baked Hushpuppies

• PAM Cooking Spray
• 1 c. Yellow Cornmeal
• 1 c. All-Purpose Flour
• 3 tsp. Baking Powder
• 1 tsp. Salt
• 1 TBSP White Sugar
• 1/8 tsp. Cayenne Pepper
• Pinch of Black Pepper
• 1 1/2 TBSP Dehydrated Onion (rehydrated)
• 2 Eggs, beaten
• 2/3 c. Milk
• 4 TBSP Canola Oil
• 2-3 Jalapenos, chopped and seeded
• 4 oz. Soft Goat Cheese, crumbled
• 1 can Mini Salad Shrimp

​Preheat oven to 425 degrees F. Spray mini muffin pans with PAM.

Blend corn meal, flour, baking powder, salt, sugar, red pepper, black pepper, jalapeno, and onion in a bowl. Beat eggs, milk, and oil. Combine both mixtures until just blended. Add cheese and shrimp and mix well.

Spoon batter into muffin tins (1 TBSP in each tin). Bake until golden, about 10-15 min., or until toothpick comes out clean. Serve immediately.

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Never heard of a benne wafer before? Neither had I, but these dishes have an interesting history that traces all the way back to Africa. The best way I can describe them: they taste like the old-fashioned Bit o' Honey candy, only in cookie form. Some dishes are interesting, but you can't eat many of them. This is an interesting dish that you'll find yourself gorging on, if you aren't careful.

- Kap

Benne Wafer Sundaes

• 1 c. Sesame Seeds, toasted
• 1 c. firmly packed Dark Brown Sugar
• 4 TBSP Butter, softened
• 1 egg, lightly beaten
• 1/2 c. All-Purpose Flour
• 1/4 tsp. Salt
• 1/8 tsp. Baking Powder
• 1 tsp. Lemon Juice
• 1/2 tsp. Vanilla Extract
• Vanilla Ice Cream
• Strawberry Syrup (recipe below)

Preheat oven to 325 degrees F.

Cover cookie sheet with parchment paper. 

Toast the sesame seeds in a heavy skillet over medium heat until golden brown.

Beat the brown sugar and butter together in a medium-sized bowl until fluffy. Beat in the egg.

Whisk together the flour, salt, and baking powder, and then add to the bowl of wet ingredients. Mix well.  Stir in the sesame seeds, vanilla extract, and lemon juice.

Chill the dough for 30 min. in the refrigerator. This will make it easier to drop onto the cookie sheet.

Drop by teaspoonful onto the prepared cookie sheets, leaving space for the cookies to spread. Bake for about 15 min. or until the edges are slightly brown. Cool on a rack.

Serve with vanilla ice cream and strawberry syrup.

Of course, you can't do a southern menu without a nod toward sweet tea--that sugary libation that has become a summer staple in the south. In this case, we are making our own version of the "Arnold Palmer" by cutting our sweet tea vodka with lemonade. Be careful, this packs a deceptive punch!

​- Kap

Carolina Sweet Tea Cocktail

• 1 1/4 oz. Sweet Tea Vodka
• Lemonade
• Mint, for garnish

In a Collins glass, top Sweet Tea Vodka with Lemonade, and garnish with a mint.

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Strawberry Syrup

• 1 lb. Strawberries, cut in quarters
• 1 TBSP Lemon Juice
• 1/3 c. Sugar
• 2 TBSP Water
• 1 tsp. Cornstarch

Combine ingredients in a small sauce pan. Cook over medium heat for 20 min., stirring occasionally. Stir in cornstarch in a slurry with a bit of the liquid. Let cool and refrigerate.

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SUPER BOWL PREDICTIONS

Last week, Mina picked Cam Superman to lead the Panthers to a 21-14 win.

Meanwhile, Kap picked The Sheriff, Peyton Manning, to rally the Broncos to a 27-24 win. It's not the first time he's made this prediction (in fact, last time was a disaster for the Broncos!)

Who will be right? We'll find out soon! In the mean time, enjoy the eats!

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All recipes listed above come from our own imaginations unless otherwise indicated. If you try one of these recipes in your own kitchen, leave a comment below and tell us how it goes. And, of course, share your modifications, enhancements, improvements, etc

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