NJ Pen Super Bowl Snack Recipes

We asked area restaurants to share their best recipes for Super Bowl snacks. Here’s their selections.

By Matt Skoufalos

Super Bowl Sunday is one of the heaviest snacking days of the year, with American grocery bills for the weeks of January 23 and 30 topping the charts, according to a report in the Washington Post.

For folks who are looking to serve up something special, we asked some of the restaurateurs in the NJ Pen coverage area to send along their top recipes. Take this list with you when you go shopping, and bring home a taste of the local eateries for your guests.

Honey Cholula Wings (24)

Courtesy of Mark Smith at The Tortilla Press.

Ingredients:

• 12 whole chicken wings, cut in half
• 1 five-ounce jar of Cholula hot sauce
• 1 half-teaspoon garlic, chopped
• 1 half-stick butter
• 3 tablespoons honey

1. Melt butter in small pan. Stir in garlic for one minute.
2. Add hot sauce and honey.
3. Fry or bake wings; toss in sauce.
4. Serve with salsa or guacamole ranch dressing.

Roasted Tomatillo & Tomato Salsa (1.5 cups)

Courtesy of Mark Smith at The Tortilla Press.

Ingredients:

• 1 medium tomato
• 8 tomatillos
• 1 jalapeno
• ¼ medium onion
• 2 tablespoons cilantro, chopped
• 1 clove garlic
• Salt and sugar

1. Roast tomatillo, jalapeno and garlic till slightly blackened and juicy.
2. Cut tomato into chunks.
3. Place tomatoes, garlic, jalapeno, tomatillos, and accumulated juice from roasting into blender.
4. Pulse until chunky.
5. Add salt to taste. If too tart, add sugar to balance.

Espressit’s Indian Dal Samosa Snack Dip

Courtesy of Stacey Douglas at Espressit Coffee Shop.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, finely chopped
• 1 teaspoon whole ground cumin
• 4 cloves garlic, finely chopped
• 2 tablespoons ginger, finely chopped
• 2 cups red lentils, sorted and rinsed
• 4 cups vegetable broth
• 1/3 cup chopped fresh cilantro
• 1 teaspoon ground turmeric
• 1/4 teaspoon fine sea salt

1. Heat oil in a large pot over medium high heat.
2. Add onions and cook until softened, about five minutes.
3. Add spices and cook, stirring often, until fragrant; about two minutes.
4. Add lentils, broth, cilantro, salt, and bring to a boil.
5. Reduce heat to medium-low, cover and simmer, stirring often, until lentils are soft; about 15 minutes.
6. Drizzle on top of deep-fried vegetable samosas, sprinkle with parsley, top with chutney and serve

Gluten-Free Super Bowl Sugar Cookies (12)

Courtesy of Jen Kremer at Sweet Freedom Bakery.

Ingredients:

• 1/2 cup Coconut Oil, solid
• 3/4 cup Coconut Sugar
• 1/4 cup Applesauce, unsweetened
• 1 tablespoon Vanilla extract
• 1 3/4 cups Bob’s All Purpose Flour
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Cream of Tartar
• 1/2 teaspoon Xanthan Gum
• 1/4 teaspoon Sea Salt

1. Preheat oven to 300 (convection). Line cookie sheets with parchment paper.
2. In the bowl of a Kitchen Aid mixer, cream coconut oil and sugar using the paddle attachment on medium speed. Once incorporated, add in the applesauce and vanilla extract.
3. In a separate bowl, sift together dry ingredients (flour, baking soda, xanthan gum, sea salt).
4. Add dry ingredients to the wet mixture and continue to mix on medium speed. Once incorporated, remove the batter from the mixture and form into a ball shape.
(If too sticky, coat dough and your hands with a little potato starch, or place the dough in the mixing bowl into the refrigerator to solidify for 10 minutes before shaping it into a ball).
If necessary, place the dough ball in the refrigerator to solidify for 30 minutes (or freezer for 15), or until firm enough to be rolled out.
5. On a piece of parchment paper, roll out the dough into a thin sheet (about 1/4 inch).
6. Using cookie cutters, cut out shapes and place onto the lined cookie sheet.
7. Bake for 12 minutes or until golden brown. Allow to cool fully before decorating with a thin layer of frosting and/or sprinkling with colored “sugar.”

Pop Shop Pub Sauce

Courtesy of Connie Correia at The Pop Shop.

Ingredients:

• 4 cups prepared mayonnaise
• 1 cup malt vinegar
• 8 garlic cloves, mashed into a paste
• 4 tablespoons Dijon mustard
• 4 teaspoons dried tarragon
• Salt and freshly ground coarse black pepper

1. Whisk together mayonnaise, vinegar, garlic, mustard, tarragon, and salt and pepper, to taste.
2. Cover and refrigerate for at least 30 minutes.
3. Serve as a dip with roasted veggies, chips, chicken wings, and ribs.

Bacon-Wrapped Medjool Dates

Courtesy of Valentina Fortuna at The Shop Cafe.

Ingredients:

• 1 pound uncured pepper bacon
• 1 container Medjool dates ( I love the ones from Trader Joes because they tend to be HUGE)
• a handful of toothpicks

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
2. Using a paring knife, make a small slice on the side of each date and remove the pits.
3. Cut slices of bacon in half to create shorter slices.
4. Wrap each date with bacon and secure using a toothpick.
5. Place wrapped dates on baking sheet and cook in the oven for 25-30 minutes or until bacon has crisped. Delicious served hot or at room temperature!

Orange Salty Baked Apple Chips

Courtesy of Valentina Fortuna at The Shop Cafe.

Ingredients:

• 5 or 6 Granny Smith Apples
• zest of one orange
• 1 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

1. Preheat oven to 250 degrees. Line three baking sheets with parchment paper.
2. Thinly slice each apple to about 1/4 inch using a mandolin slicer or a sharp knife.
3. Place apple slices in a medium-sized bowl. Toss with remaining ingredients.
4. Place each apple slice flat onto baking sheets with even space between.
5. Bake on one side for 45 minutes, then flip each chip and bake for 45 more minutes.
6. Transfer chips to a cooling rack and allow to crisp as they cool.

Local Links Diablo Chili Dip

Courtesy of Joe Gentile at Local Links.

Ingredients:

• 1 lb Local Links hot sausage (Michell and Geno preferred)
• 1 red pepper/1 small onion
• 2 diced tomatoes
• 1 jar/can crushed tomatoes
• 1 can Goya black, red, or white beans
• 1 package goat or cream cheese
• 1 package shredded cheese
• Sriracha/chili seasoning
• Salt and pepper to your liking

1. Dice pepper, onion, and sausage. Grill/sautee and add tomatoes, beans, and seasonings.
2. Pre-heat oven to 350 degrees.
3. Spread goat or cream cheese along bottom of a square baking dish.
4. Top with chili mixture and shredded cheese.
5. Cook until cheese is melted. Serve with tortilla chips.

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