Score big with chic Super Bowl party
You have less than two weeks to plan the perfect Super Bowl party.
If chips, dip and pizza don't sound perfect to you, celebrity event planner Colin Cowie had some great ideas on The Early Show Wednesday for an easy-to-pull-off, chic soiree sure to score a touchdown with everyone, even those who aren't into football.
Remember: Aside from football, food and drink are the main events!
Put out a few football bowls for popcorn, mixed with some groovy platters to serve other food items. And keep with the theme of the Bears against the Colts by filling glass containers with candy in each team's colors.
Beer is the gold standard for football games, so why not set up a beer bar? Cowie's had 20 varieties of beer and ale in a bucket, with plenty of ice. For those who prefer cocktails, Cowie created the "Super Bull Highbowl," which is made from citrus vodka, Red Bull, Gatorade, and cranberry juice.
Women frequently prefer different fare than men, but this is one Super Bowl party where everyone is going to love the food. Cowie had food for guys and gals, as well as a main course for all to enjoy.
First, he had three flavors of Dale and Thomas Popcorn: Southwest Cheddar Chipotle, Sweet and Spicy Barbecue, and Kettle Corn. These are to start.
Appetizers were North African deep-fried spicy chicken wings (which can also be cooked on the grill), turkey chili with assorted toppings, and grilled cheese paninis with Canadian bacon.
Appetizers for the women were chopped salad, and crudite with green and white veggies, dip and toasted pita wedges.
For the main course, pasta fagioli: It's a one-pot wonder, and it's always great to have something bubbling on the stove.
As for dessert: Popcorn (Chocolate Chunk & Caramel, Peanut Butter & White Chocolate Drizzle Corn, and Cinnamon Cream Drizzle Corn) and, an interactive, fondue-like dessert: brownies, strawberries, banana wedges and cherries on a long tray with four bowls, and in each bowl is a dipping option of chocolate, caramel, whipped cream, and toasted nuts.
SETTING UP
Cowie says the absolute, best way to successfully host a party like this is with as little fuss as possible.
That means preparing everything in advance, then allowing your guests to help themselves.
To start, you want to put all the popcorn into six different bowls; you could serve the salty flavors first and the sweet flavors at the end.
The chili should be put into 12 bowls and placed on a tray with add-ins at the end: cheese, sour cream, onions, chips. Put the tray with the bowls out on the coffee table, so everyone can take what they want.
Along the same lines, the grilled cheese with Canadian bacon paninis can be made and cut into four pieces, then made available for everyone who wants them.
For the gals, the chopped salad can be served in a similar way as the chili: Fill a dozen bowls with the salad and place all the bowls on a tray inside the refrigerator. People can come and get it, and it'll be chilled.
For the pasta fagioli, you just have the pot on the stove simmering, and put a pile of dishes next to it; again, self-serve made easy.
When it comes to dessert, you have the sweet popcorn flavors, plus a fully interactive station with brownies and fruit on a long tray with four bowls of chocolate, caramel, whipped cream and toasted nuts; it's kind of like fondue, because people can dip their fancy.
For recipes, go to Page 2.RECIPES
Super Bull Highbowl cocktail
2oz. Citrus Vodka
3 oz. Red Bull
3 oz. Lemon Gatorade
1 oz. Motts Cranberry Juice Cocktail
Build the first three ingredients in an ice filled highball and float the cranberry on top.
Mozambican Chili Chicken Wings
16 medium sized chicken wings
1 cup chili dip
1 tablespoon salt
Vegetable Oil for shallow frying
Large frying pan
Put wings in a large stainless steel bowl and salt very well. Pour half the cup of the dip into the bow and rub into meat with your hands. Leave to marinade for 2 hours. Fry wings in hot oil over a medium flame. The wings should be fried on both sides until crispy. When all the wings are cooked, transfer them into a serving dish and pour remaining half cup of chili dip over the wings.
Mozambican Chili Dip
4 Tablespoons crushed red chilies
2 tablespoons finely chopped garlic
125 ml vegetable oil
1/4 cup lemon juice
2 teaspoons salt
Place all above ingredients into a blender and whiz until smooth. The chili dip keeps for months in the fridge.
Turkey Chili
3 lb ground lean turkey
2 T olive oil
2 onions chopped
1 can 28 oz solid pk tomatoes roughly chopped with liquid
1 can 14 oz chopped tomatoes
1 pk commercial chili seasoning mix (about 1 ½ oz) make sure no msg
1 12 oz bottle Mexican beer
1 oz unsweetened dark chocolate
2 15 oz cans kidney beans rinsed
2 T chili powder
2 T powdered oregano
3 T cumin
1 tsp crushed red pepper
1/2 tsp cayenne pepper
1/4 tsp white pepper
Brown turkey and drain off fat. Sautee onions in olive oil until soft. Add turkey, tomatoes, seasoning pk, beer, bring to boil. Add chocolate and turn down heat to simmer. Stir in remaining spices. Add kidney beans. Turn heat to low and cook for about two hrs. stirring occasionally. If chili is to liquid, cook uncovered for a while. Continue to stir. Serve chili with bowls of chopped red onion, chopped cilantro and grated aged cheddar.
Note: Make sure spices are fresh. Especially chili powder, which tends to lose flavor when old.
Sausage Rolls with Worcestershire Sauce
12 ounces lean ground pork or veal
1/2 medium onion, chopped
3/4 cup diced cooked potato
2 tablespoons chopped parsley
1 1/2 tablespoons crushed dried sage leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 17 1/4-ounce package frozen puff pastry, thawed
1 egg, well beaten
1/2 cup Worcestershire sauce
Preheat the oven to 350 degrees. In a bowl, combine the pork, onion, potato, parsley, sage, salt, pepper and pepper flakes. Mix with a fork to combine. Transfer the mixture to a large pastry bag fitted with a large plain tip. Unfold the puff pastry sheets and, following the fold marks, cut each sheet into three rectangles. Roll out slightly. Pipe the sausage mixture along one long edge of each of the pastry rectangles. Paint the opposite edges with some of the beaten egg. Starting at the edge with the sausage mixture, roll up each rectangle, gently pressing the egg-painted edge to seal. Using a sharp knife, cut the rolls into slices about 1 1/2 inches thick. Arrange them on a broiler pan or a wire rack set on top of a baking sheet. Brush the slices with the remaining beaten egg and bake for 20 minutes, or until golden. Serve the slices warm with the Worcestershire sauce on the side for dipping. Makes about 50 pieces.
Pasta Fagioli
8 ounces dry cannellini or Great Northern beans
2 medium potatoes, peeled and diced
4 large tomatoes, peeled and chopped
2 celery stalks, chopped
2 tablespoons minced parsley, plus 1 tablespoon, chopped, for garnish
6 garlic cloves, minced
1 teaspoon chopped thyme
4 fresh sage leaves
2 bay leaves
3 tablespoons olive oil
1 beef bouillon cube, crumbled
2 cups small pasta, such as pastina
Salt and freshly ground pepper
1/2 cup thinly sliced basil
Grated imported Parmesan cheese
Soak the beans in enough water to cover overnight. Drain the beans, rinse with cold water, drain again. Place in a large pot with the potatoes, tomatoes, celery, parsley, garlic, thyme, sage, bay leaves, 2 tablespoons of the olive oil, and bouillon. Add enough water to cover the ingredients with 2 inches on top and bring to a boil. Reduce the heat, cover, and simmer for 2 hours, setting the pot lid ajar after 30 minutes and stirring occasionally. Return the soup to a boil and add the pasta. Cook, stirring occasionally, for 8 minutes, or until the pasta is al dente. Season the soup with salt and pepper to taste. Transfer the soup to a terrine or serving bowl. Drizzle the last tablespoon of oil over soup. Sprinkle basil and parsley on soup and serve with Parmesan cheese on the side. Serves 4
Note: Alternatively, cook the pasta separately, then place it in the bottom of soup bowls before serving the soup.
For more ideas, go to plumparty.com and partyrentalsltd.com.