Because they lost to the New England Patriots 21-12 in the AFC
championship game, the San Diego Chargers will be at home for Super Bowl
LXII. Many, though, say they were going to watch the big game long distance,
and many will turn to their favorite comfort foods as they think of what
could have been.
The players obviously know their way around a game-day spread. Just look at
them - some of these well-upholstered "athletes" weigh in at 300-plus
pounds.
We asked some Chargers what they like to nibble when watching a big game on
television. Several sang a similar refrain: ribs, chicken wings, macaroni
and cheese, brisket, guacamole.
Really, it's the same menu anyone might serve to your own Super Bowl party
guests to sustain them between snaps and tackles and during Tom Petty's
half-time show.
Here is what some Chargers told us about their favorite party foods.
"For parties, I want nachos," said center Nick Hardwick. "Melt down Velveeta
in a crock pot with spicy salsa and sausage. It has to have sausage."
"Barbecued ribs, brisket, sausages, baked beans, potato salad, macaroni and
cheese," said cornerback Quentin Jammer. "Grilling most of the time is my
father-in-law, Charles James. I fly him in from Texas so he can cook for
parties. He never tells what's in his recipes."
"I like to make my own grilled chicken wings," said guard Mike Goff. "I like
things on the spicy side, so I would probably grill wings with a chipotle
maple glaze. I love the sweetness and the heat. Then you would need a nice
cold beer to wash it down."
"In college, we had barbecued ribs, chicken, steaks, potato salad," said Pro
Bowl special teams whiz Kassim Osgood. "My mother does make a spicy
guacamole with roasted habaneros. Hers has a kick. It's not bland."
"Macaroni and cheese, fried chicken, burgers, hot dogs, potato salad and my
father James' baby-back ribs," said offensive tackle Marcus McNeill. "They
have to be grilled and falling off the bone."
BAKED FOUR-CHEESE MACARONI
8 ounces elbow macaroni, cooked as directed on package and drained
3/4 cup small-curd cottage cheese
1/2 cup sour cream
2 tablespoons all-purpose flour
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup grated sharp cheddar cheese
1 cup grated Monterey Jack cheese
1/2 cup freshly grated parmesan cheese
1/2 teaspoon paprika
Preheat oven to 350 F.
Yields 6 servings.
Place cooked macaroni in a 2-quart casserole lightly coated with cooking
spray or oil.
In a food processor or blender, blend cottage cheese, sour cream, flour,
mustard, salt and pepper. Add mixture to macaroni and mix well. Stir in
cheddar and Monterey Jack cheeses. Top with parmesan cheese and sprinkle
with paprika. Bake, uncovered, until bubbly, about 35 minutes.
- "The Big Book of Potluck" by Maryana Vollstedt (Chronicle, $18.95).
MAPLE-CHIPOTLE BARBECUED CHICKEN WINGS
24 whole chicken wings
3 tablespoons olive oil
Coarse salt and freshly ground pepper
Maple-Chipotle Barbecue Sauce:
1 cup ketchup
1/4 cup maple syrup
1/4 cup dark-brown sugar
2 tablespoons Dijon-style mustard
2 to 3 teaspoons adobo sauce from canned chipotle chiles (without the chiles)
Yields 12 servings.
Preheat oven to 400 F.
Divide wings between 2 rimmed baking sheets. Drizzle each sheet with 1 1/2
teaspoons oil. Season each with 1/2 teaspoon salt and a pinch of pepper;
toss to combine. Bake until cooked through, about 30 minutes.
To make Maple-Chipotle Barbecue Sauce: In small saucepan, whisk together
ketchup, maple syrup and dark-brown sugar, mustard and adobo sauce. Simmer,
whisking occasionally, until sauce is reduced to 1 1/4 cups, 10 to 15
minutes.
Preheat grill to medium-high (if you are using a charcoal grill, coals are
ready when you can hold your hand 5 inches above grill for just 3 to 4
seconds). Brush wings with barbecue sauce. Grill, turning and brushing with
sauce occasionally, until heated through and marked by grill, 6 to 7minutes.
Serve immediately.
Note: You can bake the chicken wings a day ahead and store them, covered, in
the refrigerator; bring them to room temperature before grilling.
- Martha Stewart Living, July 2006, and Everyday Food, May 2004.
ULTIMATE VELVEETA NACHOS
1 pound hot or original bulk sausage, such as Jimmy Dean
7 cups (6 ounces) tortilla chips
1/2 pound (8 ounces) Velveeta Pasteurized Prepared Cheese Product, cut into
1/2-inch cubes
1 cup shredded lettuce
1/2 cup chopped tomatoes
1/4 cup sliced pitted ripe olives
1/3 cup sour cream
Yields 6 servings.
Brown meat; drain.
Arrange chips on microwaveable platter; top evenly with Velveeta. Microwave
on high for 2 minutes, or until Velveeta is melted. Top with sausage and
remaining ingredients.
