What's on your SUPER BOWL menu?  

I'm thinking chips and dip. Spinach and artichoke dip with tortilla chips. 7 layer dip with tortilla chips. And non alcoholic pina colada's. Just finger foods. I think there will be about 10 people here. Everyone is bringing one thing so I don't have to foot the whole bill.

My favorite game in my favorite sport!
This year we're hosting the party-- We'll have a variety of items- There will be kids and adults here-
I'm making:
Chicken wing dip with tortilla chips
Chips/Dip
Pretzel Jello salad
Veggie tray
Homemade pizza's (4 of them) My daughter loves to make these.
Chicken wings Baked then put in slow cooker
and getting all the fixings for Quesidilla's. We like fresh mushrooms, tomatoes, cheese, chicken, salsa, sour cream.. YUM!

and of course pop and beer-

Everyone else is bringing something too-- snacky foods!

Yes I know totally unhealthy-- but its only 1 day a year!

We always have pizza. For those who don't want pizza we have shrimp. Also we are going to have cheesballs and crackers and probably a veggie tray.

my spicy beer dogs are always a hit! i use the little smokies sausages but if you are on a budget you can use hot dogs cut into rounds. pour 12 oz. beer into a frying pan and bring to a boil, add a few dashes tabasco or other louisianna hot sauce, a tablespoon of your favorite bbq sauce and add the dogs. cook at med - high heat and keep stirring until the sauce thickens into a glaze.

We go to my parents' every Sunday for a big lunch so I'll probably just have chips and salsa and hummus with carrot sticks. If we have anyone over, we might order a pizza.

I am always looking for an excuse to BBQ! You should try this out one day - A friend of mine cooked some chicken on the grill and had the coals to hot - so the chicken was burned on the outside but it was still good under the skin - I took that chicken and made a chicken salad with it - Its a hit!! - nothing like grilled or smoked chicken in your chicken salad!

Another Oklahoma favorite - Smoke some potatoes - once they are cooked put a couple in a bowl - depending how big the potatoes are - Break them open - and then put your choice of smoked brisket, smoked hot links, smoked chicken, smoked ribs (deboned) - then cheese on top of that - then put the vegetable you like (the fresher the better) - a little more meat and cheese - then put some ranch sauce over the top and finish it off with some BBQ sauce and some Ms. Dash - you can also saute some onions and bell peppers to put on the top! Off the Chains - It is good with shrimp scampi (instead of the other meats) on top as well! You can also make combinations of meat! Try it out!!!

I'm gonna get a big party platter from Shane's rib shack...chips n dip and a boatload of Guinness. For the second half, probably just some finger foods and more guinness.

Coquilles Saint-Jacques en Seviche (Scallops Marinated in Citrus Juices)
Serves: 4-6

(This recipe should be made one day prior to serving)

Ingredients:

1 lb Sea or Bay Scallops
Juice of 2 Limes
Juice of 1 Orange
Grated Rind of 1 Lemon, 1 Lime, 1/2 Orange
Salt and Freshly Cracked Pepper to Taste
2 tbsp. Orange Liquer
4-6 Lime Slices
Procedure:

Slice the raw scallops thinly. Mix all ingredients and add the scallops. Let sit covered in the refrigerator overnight. (The acid in the citrus juice will cook the scallops) To serve, arrange on cold plates, your favorite green lettuce, and top with a mound of the scallops. Garnish with a slice of lime.

Chicken Nuggets with Spicy Cucumber
Chef Wayne Nish of March - New York, NY
Adapted by StarChefs


Yield: 4 bento* servings

Ingredients:

1 quart peanut or canola oil
1 seedless cucumber
1/4 teaspoon Vietnamese chili paste ( or Tabasco or other hot sauce)
3 tablespoons champagne or white wine vinegar
Salt and freshly ground black pepper
1 pound skinless, boneless chicken breast or thigh
Flour
1 beaten egg
1 cup dried bread crumbs, preferably panko (a Japanese variety)
Method:

Heat the oil to 350 degrees F in a heavy 2-quart saucepan.

Cut the cucumber in quarters lengthwise, then cut into 1/4-inch slices on an angle. In a bowl, toss the cucumber slices with the chili paste, vinegar, and salt and pepper to taste and set aside.

Cut the chicken into 1-inch cubes and season with salt and pepper. Dredge the chicken cubes in the flour, dip them in the beaten egg, and roll in the bread crumbs to coat evenly. Fry the chicken pieces in 2 batches in the hot oil for approximately 3 minutes for breast meat or 5 minutes for thigh meat, until the crust is golden brown. Lift the chicken from the oil and drain immediately on paper towels.

For assembly:
We chose a deep plate that contrasts with the texture of the pickles. Mound the cucumber slices tightly in the center of the plate and prop the chicken nuggets up against them.

*The black lacquered shokado bento box, covered with a lid and separated into four square compartments, is a common sight at dinner and party tables in Japan. It's also appearing with increasing frequency in American kitchens as an artful way to present everyday food

REVERSE CHOCOLATE CHUNK COOKIES

Makes 60 cookies


These rich brown cookies studded with chunks of white chocolate are a delicious, inside-out version of chocolate chip cookies. Since the cookie batter is brown to begin with, you won't be able to use their toasty color as a visual indication of doneness. To avoid overcooking, remove the cookies from the oven as soon as they puff up and are still slightly soft to the touch. The cookies will set as they cool, but should remain pliable rather than hard or crunchy.


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1 1/4 cup sweet butter at room temperature
1 Tbs. sweet butter for buttering cookie sheets.
3/4 cup brown sugar
1 1/4 cups sugar
2 eggs
1 3/4 cup all purpose flour
1 1/4 cup cocoa powder
2 tsp. baking soda
10 oz. solid white chocolate,
broken into 1/4 inch chunks
(or 8 ounces white chocolate chips)
PREPARATION:
Preheat the oven to 350 degrees. Lightly butter a cookie sheet, or alternatively, line the sheet with a strip of parchment paper. Set aside.

In a mixing bowl, mix together the flour, cocoa powder and baking soda. Set aside.

Using an electric mixer or a hand-held beater, cream the butter and sugars until the mixture is light and fluffy. Add the eggs and continue to beat until they are well-combined, about 1 minute. Mix in the flour, cocoa powder and baking soda mixture until well incorporated. Fold in the white chocolate chunks with a rubber spatula.

Filling a tablespoon, scoop out individual cookies from the batter and place in even rows on the cookie sheet, leaving 2 inches of space between each cookie.

Transfer the cookie sheet to the middle shelf of the oven, and bake for 8-10 minutes until the cookies are puffed and still to the touch. Remove the cookie sheet from the oven and allow cookies to cool and set for 5-7 minutes before carefully removing them with a spatula. If you have used a sheet of parchment paper, slide the entire sheet off the tray, and allow the cookies to cool for 5-7 minutes. Meanwhile, you may re-use the cookie sheet immediately for baking the next batch.