On Super Bowl Sunday, all eyes will be on the game in Arizona between the New England Patriots and Seattle Seahawks. But for those watching at home, Super Bowl Sunday is about more than just the game: it's about the food!
Here are some popular, easy-to-make recipes from a few local hotspots in the Glendale/Phoenix area.
Cibo Urban Pizzeria
Cibo Cheese Pizza
By Chef Guido Saccone
House Pizza Dough
Ingredients:
3/4 cup warm water
1 1/2 teaspoons sea salt
1 packet active dry yeast
2 cups unbleached all-purpose flour
1 cup of olive oil
Tomato sauce
Fresh mozzarella, diced
Mix yeast, 1 tablespoon flour, and 1/4 cup warm water in a large bowl and let stand until mixture starts to foam (about 5 minutes). If mixture doesn't foam, discard and start over with new yeast. Add 1 1/4 cups of flour, salt, water and oil to the mixture and mix well until all the ingredients are incorporated well.
Knead dough on dry surface until smooth and elastic (about 12 minutes). Cover it and let it rest for about 2 hours.
Slowly transfer the dough in a previously greased baking sheet (12 x 17) and use your hands to flatten it down. Let it rest for additional 30 minutes.
Warm up the oven at 450 degrees.
Spread tomato sauce on the pizza dough and bake for about 15 minutes. Take the pizza out of the oven and add fresh mozzarella cheese. Finish baking the pizza for about 8/10 more minutes until cheese is melted.
Eat hot!
The Grilled Cheese Truck
Cheesy Mac and Rib Melt
By Chef Dave Danhi
Makes 8 Melts
Ingredients:
16 slices buttermilk bread (white is fine, too)
12 tablespoons butter, softened to room temperature
12 tablespoons mayonnaise
8 cups of your favorite macaroni and cheese recipe
4 yellow onions, sliced into 1/4 inch strips
6 tablespoons butter
4 cups of pulled pork
2 cups of your favorite BBQ sauce
24 slices Tillamook Sharp Cheddar Cheese
Butter Spread:
In a mixer, put butter and mayonnaise and beat with the paddle attachment until well mixed. Be sure to scrape down the sides of the bowl to incorporate all butter as it may stick to the bowl.
Mac and Cheese "singles"
Prepare your favorite macaroni and cheese recipe. When finished, spread evenly into a sheet pan or casserole dish to a thickness of about 3/4 inch. Cover with plastic wrap and cool in refrigerator. Once chilled, cut the macaroni and cheese into squares that are slightly smaller than the diameter of your bread.
Caramelized onions
Melt 3 tablespoons of butter in a heavy bottomed sauté pan. Add sliced onions and cook over medium heat, stirring frequently until onions have caramelized. Season with salt and black pepper to taste.
BBQ Pork
Heat up BBQ sauce and add pulled pork. Allow to simmer for 5 minutes over low heat.
Assembly:
Generously butter one side of each slice of bread with the butter/mayo mixture. Be sure to butter to the very edges! On unbuttered side, lay one slice of cheddar cheese. On top of the cheese, lay one "single" of chilled macaroni and cheese and top with one slice of cheddar cheese. Then add 1/2 cup BBQ pork mixture and top with 1/4 cup caramelized onions. Finally, cover the pork with one slice of cheddar cheese and top with slice of bread, buttered side out.
Cooking:
Heat griddle to about 350 degrees F. Place all sandwiches on griddle and allow to cook SLOWLY. If your heat is too high it will burn the bread and the inside will not be hot. Once golden brown, gently flip and repeat until cheese is melted and hot. If the bread browns prior to the inside being hot, place pan with sandwiches in oven at 450 degrees to allow to finish.
Bobby-Q
Smoked Chicken Wings
By Chef Mark Hittle
Chicken Prep:
Coat 12 fresh chicken wings in Jalapeno juice and soak for 4-6 hours.
Take wings and lay evenly in smoker.
Smoke at 250 degrees for 1 hour (until cooked thoroughly).
Cool in refrigerator.
Cooking:
Cook chicken wings on grill until hot all the way through. Baste with hot sauce or BBQ sauce.
Serve with fresh cut celery and carrot sticks, and Ranch or Blue Cheese.
Roaring Fork
Green Chile Mac & Cheese
Courtesy of
Roaring Fork
Ingredients:
1 lb cooked elbow macaroni
1 small onion, diced
2 medium organic poblanos
2 medium organic red bell peppers
1 cup heavy cream
2 cups pepper jack cheese
1 teaspoon kosher salt
2 teaspoons fresh ground black pepper
1/4 cup of Panko breadcrumbs
Instructions:
- Cook macaroni in plenty of salted water until tender; drain and set aside.
- Sauté onions and peppers in oil for 4-5 minutes.
- Season with salt and pepper.
- Add cream and reduce for five minutes.
- Add macaroni and turn off the heat.
- Fold in the cheese (setting aside some for topping) and check seasoning by taste.
- Place mac & cheese in a baking dish; top with additional shredded pepper jack cheese and some Panko breadcrumbs.
- Bake in a 350 degree oven for 20-30 minutes or until golden brown and bubbly.
Makes approximately 4 servings.
Hopdoddy Burger Bar
Red Velvet Shake
Courtesy of
Hopdoddy Burger Bar
Butter Cream:
8 oz by weight of softened unsalted butter
8oz by weight of pure cane powdered sugar
6 tablespoons of heavy cream
Cream the butter in a kitchen stand mixer with a paddle attachment on medium speed until smooth. While the mixer is still running, slowly add the cream and mix until fully combined (emulsified). Add sugar and continue to mix until smooth and creamy.
Red Velvet Cake:
1 cup butter
1/2 cup shortening
3 cups pure cane granulated white sugar
5 eggs
3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 cup milk
2 oz all natural red food coloring- we recommend India Tree Nature's Colors True Red, or adjusting the recipe for beet juice.
1 teaspoon vanilla bean paste
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, cocoa and baking powder; set aside.
In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk. Mix well then stir in the vanilla and red food coloring.
Pour batter into a 10 inch Bundt pan. Bake for 60 to 90 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Shake build:
10 oz vanilla bean ice cream
1 pinch Mexican Cinnamon
2 oz by weight of Red Velvet Cake cut into 1 inch squares
2 oz butter cream
Place all ingredients into a blender and pulse until the ice cream starts to break down and the shake starts to blend, then blend on high for 30 seconds to 1 minute (until all ingredients are combined, but some cake is still evident).
