8 Small Plates for Your Superbowl Party

Looking for some easy Superbowl party dishes you can make to satisfy the hunger of your friends?

Look no further…

Homemade Mozzarella Sticks

1. Homemade Fried Mozzarella Sticks
You won’t believe how easy it is to make restaurant-quality mozzarella sticks right in your own kitchen. The secret is in the double-dip of the breadcrumbs, which keeps all your molten cheese inside, right where it should be.

Sweet Ham and Swiss Cheese Sliders

2. Sweet Ham & Swiss Sliders
From the original post: “Once you get past the initial surprise, the combination of ham and sugar works amazingly well together. After all, that’s why we glaze giant hams with brown sugar for the holidays, and with Easter approaching, you are sure to find yourself with plenty of leftover sweet, sticky ham. These sandwiches are built on packaged “Brown-n-Serve” dinner rolls, which are super-soft, chewy, and due to a complete lack of nutritional value, barely qualify as “food.” Stacked with melted Swiss cheese, a dab of mayo, and a slice of bread-and-butter pickle, we brush the tops of each dinner roll with a combination of melted butter, mustard, brown sugar, and cocaine.”

3. Frijoles Charros
Every time we travel back to Mexico, the time between when the airplane lands and when I have my face hanging over a steaming bowl of frijoles charros is limited only by the long lines at immigration. A full bowl of these tricked-out beans can include anything you’d like: chorizo, sausage, lard, pork, bacon, or whatever you’ve got on hand. The finished bowl makes for a hearty meal all unto itself.

4. Cheese and Mushroom Pull-Apart Bread
By now, everyone is familiar with the ubiquitous pull-apart bread. I even seen a prefab version in the bakery department at our local supermarket, made with pepperoni and mozzarella. But we like this version, flavored with tons of mushrooms, sliced green onions, and provolone cheese. It looks impressive, and everyone loves it.

5. Classic Buffalo Wings
You can bake your chicken wings. You can slather them in barbecue sauce. You can even dip them in ranch dressing. Only, please: Don’t call them “Buffalo Wings”. Here’s the real-deal recipe, in all of their deep-fried, blue cheese-slathered glory, inspired by the very restaurant that started it all.

Classic Pimento Cheese

6. Pimento Cheese
From the original post: “While plenty of brands of fluorescent orange processed pasteurized versions of pimento cheese can be found in supermarkets nationwide, it’s difficult to imagine why you wouldn’t just whip up a bowl from scratch. Some of the best pimento cheese we’ve ever tasted is made up of just a few real ingredients (typically cheddar cheese, mayonnaise, salt, and pepper, though some people do schmancy the dish up with additional cream cheese, Monterrey Jack, or scallions); try the tubs of the pre-mixed stuff, and you’re spreading as many chemicals, sweeteners, and flavorings onto your crackers as you are real food, with a resulting product that still doesn’t seem to capture the flavorful sharp cheddar bite, and the mild warming heat, of a batch whipped up at home. Make it from scratch, and it tastes almost like a cheese spread mixed with a fine alcoholic cocktail; a really, really dirty martini, if you will.”

7. Welsh Rarebit Bites
From the original post: “In my family growing up, this was a solidly Wintertime dish. My mom would make piles of sourdough toast, layer the toast with bacon and big, fat slices of tomato, and ladle cups and cups of hot, bubbling cheese on top. It was hearty, satisfying fare; food that should really only be eaten by someone who has just been shoveling snow for two hours. I wanted to lighten it up, miniaturize it, and make it suitable for any season or even as an hors d’oeuvre for a party. Some experimenting led me to this recipe. It uses much, much less cheese sauce, which makes it a much lighter dish; or at least, as light as pouring cheese on top of bacon can possibly be. The taste of mustard, beer, and cheddar cheese is still every bit as present, and combines wonderfully with salty, super thick-cut bacon and the freshness of chopped tomatoes and green onions.”

Warm Maine Lobster Dip

8. Maine Lobster Dip
From the original post: “There’s something about this dish that has a delightfully 1950s vibe to it; something that makes me want to put on a ruffled apron with a pair of high heels, pop a benzedrine, and wait patiently for my husband to get home to discipline the children. What is that something? It’s cream cheese. Specifically, cream cheese mixed with seafood and served hot.”

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.

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