Two Sides to Every Super Bowl

Okay, confession time. When Kansas City won their division and were headed to the Super Bowl, I was really hoping that Green Bay would go all the way, too. I am a Green Bay Fan by marriage. Growing up in Northern California, I cheered for the 49ers, if I cheered at all since football is not my thing.

That said, a match between Kansas City and Green Bay would have been a rematch of Super Bowl One played back in on January 15, 1967. The historic game was played at the Los Angeles Memorial Coliseum, with Green Bay winning the first Super Bowl 35 to 10. While I’m not a football fan, the idea of a historic rematch would have been interesting. Yet had Green Bay gone on to the Big Game, no “Kansas” style foods would have graced our Super Bowl Table. Now I don’t have to pick a side. Both teams can be represented at the table.

Growing up in the shadow of San Francisco, it was a snap to pick Super Bowl Foods that truly represented the city. There is no sourdough bread that can compare to the breads baked in San Francisco. Crab is a must when visiting the city. As for the pinwheels, the Mission District in San Francisco is famous for its tortillas and Mission Burritos. Nacho Pinwheels is a little play on that legacy.

As for the Kansas side of the filed, it’s a shot in the dark. I know that Kansas is famous for ribs and chili. You can’t have ribs and chili without some cornbread. A little research and it turns out Kansas City has their own style of cornbread that utilizes cornmeal without any flour. I know, that’s different.

May the best team win. Better yet, may the fans everywhere enjoy and endless feast of Game Day delights. And if you are searching for more ideas, scroll down to the end – I’ve got some links waiting.

2020 Super Bowl Menu
San Francisco Side
Savory Sourdough Onion Bread
By the Bay Crab Cake Bites
Mission District Pinwheels

Kansas City Side
KC Oven Pork Spare Ribs
Savory KC Chili
Kansas City Pure Cornbread

---

San Francisco Side

Savory Sourdough Onion Bread
1 loaf (16 oz) Round Sourdough Bread (un-sliced)
16 oz block Monterey Jack Cheese
1/2 cup Butter
1/2 cup Green Onions
3 teaspoons Poppy Seeds

Heat oven to 350-degrees. Cut bread width wise into 1-inch slices to within 1/2-inch of the bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-inch slices; cut slices into small pieces. Stuff the slices of cheese into the cuts in the bread. Set aside.

In a small micro-wave safe bowl, melt the butter in the microwave until just melted, set aside.

Trim and discard the roots from the green onions. Finely dice the onions, mix into the melted butter. Add the poppy seeds to the butter mixture; drizzle over bread.

Wrap the loaf tightly in foil to retain its shape; place on a baking sheet. Bake in the heated oven for 15 minutes. Unwrap; bake 10 minutes longer or until cheese is melted.

Place the savory bread on a serving platter and serve hot.

By the Bay Crab Cake Bites with Lemon-Garlic Sauce
The Crab
2 tablespoons fresh Chives
1/2 cup Mayonnaise
1 Egg
1 teaspoon Worcestershire Sauce
1 teaspoon Dijon Mustard
1 1/2 teaspoons Old Bay Seafood Seasoning
1 teaspoon Lemon Juice
2 containers (8 oz each) refrigerated Pasteurized Lump Crabmeat
2/3 cup plain Panko Breadcrumbs

Heat oven to 400 degrees. Line large cookie sheet with cooking parchment paper.

In medium bowl, stir together 1/2 cup mayonnaise, the egg, chives, Worcestershire sauce, Dijon mustard, seafood seasoning an lemon juice. Set aside. Carefully pick through the crabmeat to make sure it is clean. Fold the crabmeat and breadcrumbs into the mayonnaise mixture until well blended. The mixture will be moist. Using rounded measuring tablespoon, or cookie scoop, shape the crabmeat into 36 (1 1/2-inch) balls. Place on the prepared cookie sheet.

Bake in the heated oven for 16 to 20 minutes or until lightly browned and hot in center. Cool 5 minutes.

While the crab bites bake, made the Lemon-Garlic Sauce.

Lemon-Garlic Sauce
1 cup Mayonnaise
2 teaspoons Dijon Mustard
1 Garlic Clove
2 teaspoons Lemon Juice
Kosher Salt to taste

In small bowl, stir together the mayonnaise and mustard. Peel garlic, press or grate into the mayonnaise mixture. Add lemon juice. Taste and adjust flavor with salt.

---

Mission District Nacho Cheese Pinwheels
2 tablespoons Green Onions
2 tablespoons Nacho Jalapeno Peppers
2 Flour Tortillas (8-inch)
1 Spinach Tortilla (10-inch)
1/2 cup Bean Dip, mild or spicy
1/2 cup Nacho Cheese Dip

Trim roots from the green onions, finely dice and set aside. Finely mince the Jalapeno Peppers, set aside. Spread each tortilla with about 2 or 3 tablespoons bean dip followed by 2 or 3 tablespoons Nacho cheese dip. Sprinkle each with onions and peppers.

Tightly roll up tortillas; wrap individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. To serve, cut off ends from each roll and discard. Cut rolls into 1/2- to 3/4-inch slices. Secure with toothpicks if desired.

Arrange on a serving platter and enjoy.

---

Kansas City Side

KC Barbecue Rub Pork Spare Ribs
The Ribs and Rub
2 slabs pork spare ribs, 3 pounds each
2 cups brown sugar
1/2 cup dry mustard
1 tablespoon cayenne pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
2 teaspoons freshly ground black pepper

Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.

Kansas City Barbecue Sauce
2 tablespoons vegetable oil
1 (about 2/3 cup)small onion, finely diced
3 cups water
1 cup (2 (6-ounce) cans) tomato paste
1/2 cup brown sugar
2/3 cup apple cider vinegar
1/4 cup molasses
1/2 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper

In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.

Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes.

Heat oven to 350 degrees.

Place the ribs on a rack in a roasting pan. Slather the ribs with the Barbecue Sauce and tent a piece of aluminum foil over them. Cook the ribs in the heated oven, basting with the sauce every 30 minutes for about 2 hours or until fork tended.  Remove the foil, mop heavily with sauce and finish under the broiler for a nice finish.

Cut the ribs into one or two rib serving pieces. Arrange on a platter with sauce to spare.

---

Savory KC Chili
3 Yellow Onion, chopped
1 small Red Onion, diced
2 Jalapeno Peppers, diced
2 1/2 lb Ground Beef
3 cans Kidney Beans, drained
3 cans Diced Tomatoes
3 cup KC Masterpiece Original Barbecue Sauce
2 1/2 tablespoon Chili Powder
2 teaspoons Lemon Juice
2 cup shredded Cheddar Cheese

Peel and dice the yellow onions, set aside. Peel and dice the red onion, set aside. Stem Jalapeno Peppers, dice and set aside.

Heat stockpot over medium-high heat. Cook the ground beef in the pot until browned, add the yellow onions and cook until tender.

While the meat mixture cooks, rinse and drain the kidney bean. Add the beans, canned tomatoes, Barbecue Sauce, chili powder and lemon juice, and stir until everything is combined. Cover and turn the heat down to low. Simmer for about 10 minutes.

Top with cheese, red onions and Jalapeno peppers as desired.

---

Kansas City Cornbread
4 tablespoons Butter, divided
2 1/2 cups Cornmeal
3 teaspoons Baking Powder
1 1/2 teaspoons Salt
2 cups Milk
2 Eggs

Heat oven to 350 degrees. Place a 13-inch by 9-inch casserole dish in the oven with 2 tablespoons of butter. Melt remaining 2 tablespoons of butter, let cool.

Sift cornmeal, baking powder and salt together. Create a well, add the milk. Beat the eggs into the cooled butter until light. Add to batter and mix well. Remove the casserole dish from the oven, swirl to coat in the butter. Carefully pour the batter into the hot pan.

Bake in the heated oven for 40 to 50 minutes or until golden and cooked through.

---

If you need more inspiration, try these menus from the past:

Munch Fest 1
Basic Deviled Eggs
Buffalo Chicken Puffs
Chips & Dip (purchased)
Deli Potato Salad (purchased)
Deli Macaroni Salad (purchased)
Garlicky Horseradish Roast Beef Canapés
Jerk Chicken Wings with Dipping Sauce
Mini Burger Bites
Smoked Cocktail Wieners in Barbecue Sauce
Vegetable Spinach Dip in Sourdough Bread Bowl
Warm Chili-Cheese Dip with Corn Tortilla Chips

Munch Fest 2
37-Layer Taco Football Field Dip
African Chicken Wings
Bacon Cheddar Pinwheels
BLT Canapés with Basil Mayonnaise
Chips and Dip
Deli Potato Salad (Purchased)
Deli Macaroni Salad (Purchased)
Deviled Football Eggs
Spanish Coins in a Spicy Tomato Sauce
Taco Ring

Game Day 2019 Menu
Bush’s Boston Style Baked Beans
Cocktail Smokies in Barbecue Sauce
Deviled Football Eggs
Margarita Chicken Wings
Mini Croissant Chicken Salad Sandwiches
Mini Croissant Ham and Cheese Sandwiches
Mini Croissant Roast Beef and Horseradish Mayonnaise Sandwiches
Mini Croissant Smoked Turkey Sandwiches
Slow Simmer Bacon-Onion Barbecue Meatballs
Touchdown Chorizo Bean Dip
Touchdown Macaroni and Potato Salad