Snack like a Champion!

No Matter Which Team Wins!

Here at TSC we are all about healthy, well balanced meals for you and your loved ones. That being said, all chefs can appreciate the need to indulge from time to time. As the resident “sports guy” of the team, Chef Matt Marina jumped on the chance to share his favorite Super Bowl Spread! More from the Super Bowl Snack Master himself:

No matter what team you root for, most football fans would agree that some seasons, the snack layout is more entertaining than the actual 4-hour long game.

I try to keep a steady pace and snack throughout the entire game, but that’s pro-level stuff with years of training 😉.

As the Snack Expert, I’ve taken the liberty of bringing you my SUPER BOWL SNACK POWER RANKING.

Put away the calorie counters and break out the stretchy pants; it’s football time, folks!

UNDRAFTED😯

Chips and jarred salsa, chex-mix, microwaved freezer snacks, supermarket hoagies, non alcoholic beer…

If your host tries serving you only these items during game day, just get yourself out of there before kickoff! Sure those are technically snacks, but did you really EAT?? 

ROOKIE 😏

We have to start somewhere right?

These dishes come in with low expectations, but every once in a while, one can really pop to get the game going:

• Deviled Eggs 

• Chilli con Queso 

• Pigs in a Blanket 

• Veggie Crudite and Herby Onion Dip 

Here’s one of my favorite onion dip recipes.

Pro tip: Add any fresh chopped herbs to this recipe and sub 1/2 the sour cream for local Sophia's Greek Yogurt for some extra tang!

Ingredients

• 2 tablespoons olive oil

• 1 1/2 cups diced onions

• 1/4 teaspoon kosher salt

• 1 1/2 cups sour cream

• 3/4 cup mayonnaise

• 1/4 teaspoon garlic powder

• 1/4 teaspoon ground white pepper

• ½ teaspoon kosher salt

Directions

In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

You Gotta Start Somewhere!

ROLE PLAYERS 👏🏿

Every championship-level team needs them. They might not blow your mind, but they will certainly fill your belly! 

• Spicy Black Bean and Corn Salsa with Cotija and Lime

• Frank’s Buffalo Chicken Dip with Toasted Pita

• Smoked Gouda and Chorizo Jalapeno Poppers

• Football Shaped Pastrami Finger Sandwiches on Dark Rye

Below is a great jalapeno popper recipe!

Pro tip: Make them vegetarian friendly by removing the chorizo and subbing in a can of black beans or Mexican spiced, crumbled tofu!

Ingredients

• 3-4 links Mexican chorizo, casings removed

• 1/2 pound smoked gouda, diced fine

• 1/4 cup finely chopped red onions

• 1 egg

• 1/2 cup cream cheese, softened

• 1/4 cup sour cream

• 1 tablespoon hot sauce

• Salt and freshly ground black pepper

• 12 large jalapeno peppers, stemmed, seeded and halved

Instructions

1. Preheat oven to 375 degrees F.

2. Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Add the remaining ingredients. Press into jalapeno halves and place on a baking sheet (foil or parchment underneath helps with cleanup). Bake until golden and bubbly, about 15-20 minutes.

Here’s the full recipe!

ALL-PRO🏆

We’ve reached the upper echelon. The taste and talent is undeniable at this level. With a little prep and planning, these dishes will undoubtedly lead to victory. 

• Confit Wild Mushroom Crostini with Shaved Steak and Horseradish Crema 

• Classic Italian Cold Cut Stromboli with Spicy Arrabiata Sauce 

• Aussie Style Sausage Rolls with Homemade “HP” Sauce

• Prosciutto Wrapped Jumbo Prawns with Green Chile, Manchego Cheese and Cilantro AKA “The Spanish Heart Attack” 

Try one of my favorite sausage recipes below if you’re up for it, BUT there is also still one location in Boston where you can find authentic Sausage Rolls and other fare from Down Under. Visit The SeaBiscuit in the Eastie Shipyard, formally known as KO Pies, for all your Aussie grub inspiration.

Ingredients

FILLING

• 1/2 tbsp olive oil

• 2 cloves garlic , minced

• 1 brown onion , small, finely chopped

• 1 celery stalk , finely chopped

• 5 oz / 150g bacon , finely minced (streaky and fatty, not the lean stuff!)

• 2 tsp fennel seeds , toasted (optional) (Note 1)

• 1 lb / 500g pork mince (ground pork) (not lean)

• 3/4 cup / 40g panko breadcrumbs (Note 2)

• 1 egg

• 1/2 tsp salt

• Black pepper

BAKING AND SERVING

• 2 1/2 sheets puff pastry , thawed then each cut into half (Note 3)

• 1 egg , lightly whisked

• Ketchup / tomato sauce

Instructions

1. Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 2 minutes, then add bacon.

2. Cook for a further 2 minutes (don't make bacon golden) then transfer to bowl and allow to cool for 10 minutes.

3. Add remaining Filling ingredients into the bowl. Use your hands to mix well.

4. Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.

5. Get 1/5 th of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.

6. Brush edge of pastry with egg. Then roll up, finishing with the seam side down.

7. Roll up, sealing on the edge with egg wash on it .

8. If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut)

TO COOK

1. Preheat oven to 350F/180C.

2. Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg.

3. Place on 2 baking trays lined with baking paper (or sprayed with oil). Bake for 30 - 35 minutes in total, swapping tray shelves at 20 minutes, or until the pastry is deep golden brown. (Note: The filling will still look pink because of the bacon, but it's easy to tell from texture that it's cooked)

4. Cool slightly on trays. Serve hot or warm with tomato sauce or ketchup!

Here is the full recipe!

G.O.A.T. STATUS🐐

Can the GOAT be CHICKEN?!?! This wing connoisseur says, absolutely.

You can serve them up baked, breaded, sweet chili-ed, or lemon peppered, but for my money there is none better than the classic Buffalo Style Crispy Fried Chicken Wing.

A must have for any successful season and Super Bowl spread; now and forever! 

GOAT Personal Chefs!

There you have it, folks, One hungry man’s opinion that you’ll just have to try for yourself.

That way, we can argue the power rankings like some real sports fans😉.

Ask your chef for Super Bowl snack menu options as we get closer to the big game.

Stay tuned for my next blog post on how the Monday after the Super Bowl should be declared a national holiday!