Mouthwatering eats from San Francisco and Baltimore
Who will win in the tastiest face-off of Super Bowl season?
Representing Baltimore in TODAY's fourth annual Super Bowl Culinary Cookoff is Spike Gjerde, chef/owner of Woodberry Kitchen. Representing San Francisco is Ryan Scott, chef at Market & Rye restaurant and host of "Food Rush" on the Live Well Network.
Here are eight of their mouthwatering regional recipes that are just perfect for anybody's Super Bowl party on Sunday:
Makes 4 cups. Difficulty level: Easy. Prep time: 10 minutes. Total time: 30 minutes.
- 1 10 ounce package frozen, chopped spinach, thawed and well drained
- 1 8-ounce can water chestnuts, chopped
- 4 ounces of cream cheese, room temperature
- 4 ounces goat cheese
- 1 cup Parmesan cheese, freshly grated
- 1 14.75-ounce jar of marinated artichoke hearts, drained, chopped
- 2 tablespoons olive oil
- 1 medium brown onion, minced
- 2 large cloves garlic, minced
- 1/2 cup whole milk
- 1/4 cup mayonnaise
- 1 teaspoon kosher salt
- Freshly cracked black pepper
Sauté onions and garlic in oil over medium heat until fragrant and light golden brown. Add spinach and water chestnuts and artichoke hearts and continue to sauté until the mixture is incorporated. Add salt and pepper. Add cream cheese, Parmesan, mayonnaise, goat cheese and milk. When the cheese melts, turn the heat to low. Continue stirring and simmer on low until the ingredients are blended.
Makes 4 cups. Difficulty level: Easy. Prep time: 10 minutes. Total time: 40 minutes.
- 8 ounces cream cheese, softened
- 1 cup mayonnaise
- 1/2 cup onion chopped and sauted
- 1 jar pimentos, chopped and drained
- 2 tablespoons lemon juice, fresh
- 1 teaspoon hot pepper sauce or more to taste
- 1 1/2 teaspoon Old Bay Seasoning
- 1 pound crab meat, fresh is best or canned lump, drained
- 2-3 green onions, thinly sliced, using the green part too.
Mix the cream cheese, mayonnaise, sautéed onions, pimentos, lemon juice, hot pepper sauce and Old Bay Seasoning until well blended. Gently fold in the crab.Preheat oven to 350 degrees. Place the dip in a baking dish or a sourdough bowl. Heat until bubbly. Garnish with green onions and serve with sourdough bread.
Serves 6. Difficulty level: Easy/Medium. Prep time: 10 minutes. Total time: 40 minutes.
- 2 pounds fresh clams in shell, cleaned, debearded and de-sanded
- 2 pounds fresh mussels in shell, cleaned, debearded and de-sanded
- 6 small red potatoes, large dice
- 4 carrots, large dice
- 1 head of garlic, roasted
- 1 onion, thinly sliced
- 1 1/2 chorizo sausage, cut in large (2-inch) pieces
- 1 tablespoon olive oil
- 2 (12-oz.) bottles beer
- Kosher salt
- Freshly ground pepper
- Red pepper flakes
- Butter, melted, for dipping
- 1/2 cup basil pesto
- Lemons, for dipping
In a large crock pot (at least 4 quarts), add the olive oil and squeeze in the roasted garlic. Then add the potatoes, cooking them until slightly browned. Add the onion and chorizo. Cook until tender and then deglaze with the beer.Add enough water to cover the chorizo. Season with a generous amount of salt and pepper. If you like it hot, add a pinch or more of pepper flakes. Add the clams and mussels and set your crock pot on high until the clams and mussels have popped open. Serve in a large bowl or right out of the crock pot in the middle of the table with lots of crusty sourdough bread and lemon wedges and the pesto to drizzle over.Give each guest their own small ramekin of melted butter for dipping.
Servings: 6. Difficulty level: Easy. Prep time: 5 minutes (Time to freeze mugs). Total time: 5 minutes.
- 1 (12-fluid-ounce) can limeade concentrate
- 1 1/2 cups tequila (the better the tequila the better the drink!)
- 3 (12-fluid-ounce) bottles Mexican beer
- 2 limes cut into wedges
- Salt and a little cayenne pepper mixed for the rims
The best of both worlds! Here's how to make the perfect drink to have with Super Bowl food:Put the beer mugs in the freezer to get frosty (10 minutes minimum).Mix the limeade, tequila and beer in a pitcher. Rim the glass with lime juice and salt mixture, if desired. Fill the glasses with ice and pour in the drink. Squeeze in some lime and use as a garnish.
For the disco fries:
- 3 quarts canola oil
- 4 large russet potatoes, ends trimmed, washed, and cut to size
- Salt (to taste)
For the pulled pork:
- 1 lb. pork shoulder
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 green pepper, chopped
- 1 can Natural Bohemian beer
- Apple cider vinegar
For the crab:
- 1/2 pound Chesapeake lump blue crab meat, already cleaned
For the cheddar:
- 8 oz. white cheddar, grated
To make the disco fries:Soak potatoes in water. Steam until almost cooked through, and then cool completely. Heat oil to 300 degrees and fry potatoes in batches until limp. Remove and cool on sheet pan. Increase heat to 375 degrees and fry until crisp and golden brown. Remove and place on sheet pan. Season. To make the pork:Braise pork shoulder with onion, garlic, green pepper, Natty Boh and apple cider vinegar (to taste) for 3 hours at 275 degrees. Remove from liquid and pull shoulder into small pieces. Simmer remaining liquid, and add cornstarch and water slurry until desired thickness is reached for gravy. Reserve. To assemble: Scatter fries on an oven safe platter or pan, and top with pulled pork and crabmeat. Add 8 ounces grated white cheddar, and broil until crisp. Remove from oven and add gravy.
For the chicken wings:
- 2 lbs. chicken wings
- Fish pepper, salt and pepper for seasoning
For the sauce:
- 2 tbsp. molasses
- 1/4 cup honey
- Hot sauce (to taste)
- 1 oz. cider vinegar
- 1 tbsp. soy sauce
- 1 tsp. garlic powder
- Black pepper (to taste)
To make the chicken wings:Rinse and pat dry. Seasoned with fish pepper powder, salt and pepper. Bake at 225 degrees for 45 minutes. Remove from oven. Turn broiler on, broil wings until crispy. To prepare the sauce:Whisk to combine.To assemble:Coat broiled chicken wings with sauce. Serve.
For the meatloaf:
- 1 lb. ground beef
- 1 lb. ground pork (or other combination to make 2 lbs. total)
- 2 eggs
- 1 cup milk
- 1 cup breadcrumbs
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- Fish pepper, salt, pepper (to taste)
For the Natty Boh onions:
- 1 large sweet yellow onion, thinly sliced
- 1 can National Bohemian beer
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 tbsp. fish pepper powder, if available
- 1 cup flour, plus extra
- 1 egg
For the pickled purple cabbage slaw:
- 2 cup red cabbage, julienned
- 1 cup apple cider vinegar
- 1 cup water
- 1 tsp. mustard seed
- Pinch of salt
For the bacon ketchup:
- 4 strips bacon
- 1 shallot, finely diced
- 1 cup apple cider vinegar
- 1 6-oz. can of tomato puree
- 1/2 cup brown sugar
- 1 tsp. Worcestershire sauce
- 1/2 tsp. ketchup spice
- Salt (to taste)
To make the meatloaf:Combine beef and pork together. Add onion and garlic to meat. Soak breadcrumbs in milk, and then incorporate into to meat mixture. Add eggs, fish pepper (if available), salt and pepper to taste. Form into a loaf and bake at 325 degrees for one hour. Let cool completely and then slice. Sear each slice in the pan. To make the Natty Boh onions:Separate onion into rings. Combine all other ingredients into a large bowl. Dredge onions in some additional flour and then dip in mixture. Deep fry until batter is golden brown. Place on rack to drain. Season immediately.To make the pickled purple cabbage slaw:Bring vinegar, water, mustard seed and a pinch of salt to a boil. Pour over cabbage and let sit for 30 minutes. Strain.To make the bacon ketchup:Julienne 4 strips of bacon and render over medium heat until cooked. Drain all but 1 tablespoon fat from pan. Add shallot to the pan, which the bacon is still in. Pour in apple cider vinegar, and add tomato puree, brown sugar, Worcestershire sauce and ketchup spice. Add salt to taste. Simmer 5 minutes. To assemble: Sear slice of meatloaf in hot pan, 2 minutes on each side or until desired. Dress top of potato bun with bacon ketchup and slaw, as desired. Place meatloaf slice on the bottom bun and arrange fried onions on top.
- 16 oz. Maryland-style Rye Whiskey
- 10 oz. Verjus (or substitute fresh lemon juice)
- 1.5 c. light brown sugar
- 1/2 c. preserved blackberry jam
- 24 oz. Union Craft Brewery Duckpin Pale Ale
- 6 shakes Angostura Bitters
- 1 ice block (from ice house, or frozen in container at home)
To assemble punch Combine brown sugar, jam, and verjus in punch bowl and stir together. Add rye whiskey and bitters and stir until mixed. To mixture, add ice and ladle punch mixture over ice 15 times. Add beer and enjoy.