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Video: Throw a Martha Stewart Super Bowl party!

  1. Closed captioning of: Throw a Martha Stewart Super Bowl party!

    >>> back now at 8:50 with martha on "today." this morning, the playbook to make your super bowl party a real winner. martha stewart 's here with some perfect snacks to serve. the recipes straight from the pages of " martha stewart living ." good morning. it's like crazing all game long.

    >> you love chicken legs, chicken wings , don't you?

    >> i love these. you do them differently. we've also got pigs in a blanket .

    >> this is easy, a tequila lime chicken drumstick. buy small drumsticks. order them now, they're going to be sold out by the weekend, you know that. so lime juice . you can squeeze some more limes for me. you know how to use that, don't you?

    >> i do.

    >> tequila , honey --

    >> that's a lot of tequila .

    >> you know, this is the marinade, and you're going to put a lot of chicken wings in here. put them in a plastic bag and let them marinate for a day or a few hours. that's your -- don't forget, a little bit of oil, salt --

    >> okay.

    >> pepper and lime juice . mix that altogether, marinate your drumsticks and then just roast them in the oven. no frying.

    >> how long do they take?

    >> 20 minutes , 30 minutes at the most, serve them with orange wedges.

    >> in case you didn't get enough tequila , you can do shots.

    >> get the really good tequila . now pigs in the blanket, if you make your own, they're so much better.

    >> and you can freeze them.

    >> yeah. you can freeze them. here is your frozen puff pastry , you buy it in the sheets like this.

    >> nice.

    >> just put a mustard, honey mustard , honey dijon all over this. roll up your hot dog .

    >> okay.

    >> and just buy the best hot dog and roll this up like this.

    >> do you let this thaw?

    >> yeah. roll that carefully.

    >> it'll be easier to roll when they're soft.

    >> that's not bad.

    >> no, and do another one here, freeze them and cut them into pieces at an angle. brush with a little egg wash, poppy seeds and salt.

    >> nice.

    >> serve them with mustard with ketch-up. what do you think?

    >> good.

    >> you can also use italian sausage . and these are meatball sliders, your favorite. so you make -- and these you can do turkey meatballs if you want to be healthy. and these little meatballs go right on your -- you can do a biscuit, little roll and then topped with some mozzarella. you can do that, if you don't mind.

    >> sure.

    >> and bake them in the oven -- put that on afterwards.

    >> after.

    >> it'll turn black, you know. it's not going to look so good. that's it. and make the meatballs ahead of time. start on friday because you're going to make a lot. how many guys are coming to your house?

    >> just me and the kids and deborah.

    >> oh, okay.

    >> i thought we were all going to martha's house. that's what we talked about. are you having a big party?

    >> oh, gosh yes, giant party and it's in the kitchen. i have a big tv in the kitchen and we hang out and eat and watch.

    >> denver or seattle?

    >> denver .

    >> now, this originated in texas some place. and it's a dip -- this is like the least healthy of all because it's a lot of cream cheese . cream cheese , scallions and add to that a sweet -- hot and sweet pepper relish. the little red poppados.

    >> and if you want to be bad, you go here, if you're healthful, go here.

    >> super bowl , you can be as bad as you want. you are going to be jumping up and down rooting for your team. who are you rooting for?

    >> denver . the peyton manning story's too good.

    >> i'm going for denver . how about the shandy?

    >> beer by itself, i shouldn't say this, but it's kind of boring on super bowl day. add things to -- add orange juice a little tequila , orange liquor. just taste it. good?

    >> delicious.

    >> oh, yeah. good times.

    >> still --

    >> get your vitamin c .

    >> you'll be out by the second quarter with that. this is some kind of a tequila concoction there.

    >> oh, i almost forgot dessert. now, this is good, this is peanuts, chocolate salty pretzel.

    >> oh.

    >> it's a take on the pecan bar. but this is a peanut pretzel bar.

    >> enjoy.

    >> one for you. what do you think of that? i'm more of a sweet girl.

    >> this is very easy.

    >> what's on the bottom?

    >> that's just a gram cracker crust. do you like it?

    >> yeah.

    >> i could eat that entire tray.

    >> the best thing about your recipe, you can do all these things ahead of time.

    >> you can have the game in the kitchen.

    >> and, again, all these recipes coming to us from martha stewart living . thank you very much.

    >> thank you. and may the best team win.

    >> and we'll be back with much more on a wednesday morning. but first, your local news and these days your

TODAY recipes
updated 1/21/2014 5:14:46 PM ET 2014-01-21T22:14:46

Recipe: Tequila-lime chicken drumsticks

Ingredients
  • 3/4 cup silver tequila
  • 3/4 cup freshly squeezed lime juice (from 6 to 8 limes)
  • ⅓ cup honey
  • 1 tablespoon plus 1 1/2 teaspoons coarse salt
  • 3/4 teaspoon freshly ground pepper
  • 4 1/2 pounds chicken drumsticks (about 20)
  • 3 tablespoons safflower oil
  • Clementine or orange wedges, for serving (optional)
Preparation

Combine tequila, lime juice, honey, salt, pepper, chicken and oil in a large resealable bag. Place in a baking dish and let stand at room temperature, turning bag occasionally, 1 hour.

Preheat oven to 375 degrees. Remove chicken from marinade, allowing excess to drip back into bag. Pat dry. Reserve marinade. Place chicken on a parchment-lined rimmed baking sheet. Bake until cooked through and golden brown, about 40 minutes.

Meanwhile, transfer marinade to a saucepan and boil over medium-high heat until thickened and reduced to 1/3 cup, 15 to 20 minutes. Transfer chicken to a serving platter and immediately brush with glaze. Serve warm or room temperature, with clementine wedges.

On a lightly-floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.

Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.

Serving Size

Makes about 20

Recipe: Pigs in a blanket

Ingredients
  • All-purpose flour, for surface
  • 2 sheets puff pastry (about 1 pound), preferably all-butter
  • Honey Dijon mustard
  • 18 fully cooked sausages (each about 5 inches long), such as frankfurters, Andouille, or chicken sausages
  • 1 large egg, beaten
  • Poppy seeds, for sprinkling (optional)
  • Flaky sea salt, such as Maldon, for sprinkling (optional)
  • Mustards, such as brown or whole-grain, for serving (optional)
Preparation

On a lightly-floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.

Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.

Serving Size

Makes 54

Recipe: Meatball parmigiana sliders

Ingredients
  • For the meatballs:
  • 2 slices white or sandwich bread, torn into 1-inch pieces
  • 1/2 cup whole milk
  • 8 ounces ground beef (85 percent lean)
  • 8 ounces ground pork
  • 4 ounces ground veal
  • 1/2 cup finely grated pecorino Romano or Parmesan cheese (1 ounce)
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 garlic clove, minced
  • 1 large egg
  • Coarse salt
  • Marinara Sauce
  • For the sandwiches:
  • 2 dozen brioche rolls, split
  • 1 1/2 cups coarsely grated mozzarella cheese (5 ounces)
  • 1/2 cup finely grated pecorino Romano or Parmesan cheese (1 ounce)
  • Small basil leaves
Preparation

Make the meatballs:

Soak bread in milk for 5 minutes. Gently mix bread and milk with meats, Pecorino Romano, parsley, garlic, egg and 1 teaspoon salt. Refrigerate for at least 30 minutes.

Roll mixture into twenty-four 1-ounce balls (each about the size of a golf ball).

Heat sauce in a large heavy pot over medium heat. Drop meatballs into sauce, and bring to a gentle simmer. Cook, partially covered, until meatballs are cooked through, 20 to 25 minutes.

Make the sandwiches:

Preheat oven to 400 degrees. Working in batches, arrange rolls, cut side up, on a baking sheet. Place 1 meatball, a spoonful of sauce, 1 tablespoon mozzarella and 1 teaspoon Pecorino Romano on bottom halves. Bake until cheese melts, about 3 minutes. Sandwich with basil.

Recipe: "Love" dip with tortilla chips and crudités

This simple blend of creamy and spicy is inspired by the original Love Dip, sold at the Texas supermarket chain Central Market.

Ingredients
  • 16 ounces cream cheese, room temperature
  • 3/4 teaspoon coarse salt
  • 1/2 cup chopped scallions (from 3 or 4 scallions), plus more for garnish (optional)
  • 1/2 cup hot-pepper relish or salsa verdeTortilla chips, for serving
  • Crudités, such as cucumber, carrots, and jicama, for serving
Preparation

Beat cream cheese with a mixer on medium-high until fluffy, about 1 minute. Beat in salt and scallions. Fold in relish. Garnish with scallions. Serve with chips and crudités.

Serving Size

2 3/4 cups

Recipe: Beer cocktails

Ingredients
  • For black velvet stout:
  • Stout beer
  • Sparling wine
  • For orange wheat shandy:
  • 48 ounces wheat beer
  • 1 cup freshly-squeezed orange juice
  • 1/4 teaspoon almond extract (optional)
  • Thinly sliced oranges
  • For tequila-shot Pilsner:
  • Lime wedge
  • Flaky sea salt
  • Pilsner
  • Silver tequila
Preparation

For black velvet stout:

Fill a tall, narrow glass three-quarters full with stout beer. Top off with sparkling wine, such as Prosecco. Serve immediately.

For orange wheat shandy:

Combine wheat beer, freshly squeezed orange juice (from 3 to 4 oranges), and almond extract (optional) in a pitcher. Stir and serve with thinly sliced oranges.

For tequila-shot Pilsner:

Run a lime wedge around the rim of a rocks glass; dip rim in flaky sea salt. Fill with Pilsner. Serve with a lime wedge and a shot of silver tequila (poured into the drink or served alongside).

Recipe: Chocolate pretzel and peanut cookie bars

Ingredients
  • 1 1/4 sticks unsalted butter, melted, plus more for the pan
  • 5 1/2 cups salted mini pretzel twists
  • 1/4 cup granulated sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 1 ⅓ cups lightly salted cocktail peanuts
  • 6 ounces bittersweet chocolate, preferably 61 percent cacao, coarsely chopped (about 1 cup)
Preparation

Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving a 1-inch overhang on long sides. Butter parchment.

Place 4 ½ cups pretzels in a food processor and pulse until texture resembles coarse cornmeal. Transfer to a bowl and stir in sugar and butter until well combined. Transfer to a pan, spreading evenly, and pack down flat with the bottom of a measuring cup. Drizzle condensed milk evenly over crust. Sprinkle evenly with peanuts, chocolate and remaining 1 cup pretzels, gently pressing them into milk.

Bake until chocolate melts and condensed milk bubbles and becomes golden, 20 to 22 minutes. Cool completely in a pan on a wire rack, then refrigerated until chocolate is set, about 30 minutes. Run a paring knife between bars and short sides of pan. Using parchment overhangs, transfer to a cutting board. Cut into 20 squares.

Serving Size

20 squares

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