America’s favorite annual sport event happens for the 50th time on Sunday, and it will no doubt be bigger than ever. The Super Bowl has come a long way since the Green Bay Packers lead by Bart Starr beat the Kansas City Chiefs 35-10 in LA’s Memorial Coliseum on January 15, 1967. While football fans may have been excited for that first-ever AFC-NFC championship match-up, I am sure that not even the NFL could have imagined how their game would turn into the cultural institution and pseudo-national holiday that we celebrate this weekend.
Making It Gold
In honor of this momentous occasion, I’m planning to kick our annual Super Bowl soiree up a notch. Starting with the invitation, I will be adding more than a touch of gold to our normally green and white event decor.
Even our annual BINGO cards feature the golden logo of this year’s edition.
We’ve created 60 of them for you to use at your own party. Go ahead and download as many as you need by clicking on the card above or here. Gold Hershey’s Kisses will make great markers for the BINGO cards this year.
Add a Touch of Class to the Traditional Menu
Each year our Super Bowl menu includes foods that represent the teams who have made it to the big game. jBr is bringing Colorado Style Green Chile in honor of the Denver Broncos. For the Carolina Panther fans, I’ll be picking up some North Carolina-style pork barbeque from one of our local establishments, and before anyone asks, I am not going to worry about whether it is Eastern or Western North Carolina bbq.
Usually I will include a menu homage to the host city, as well. San Francisco is allegedly the host city for this game, and when I think San Francisco, I think of its world-renowned Chinatown, which makes me think of my Ginger Shrimp Potstickers. Levi Stadium, though, is 45 miles away from San Francisco in Santa Clara, so I haven’t yet committed to adding the Potstickers to Sunday’s menu. Hmmm – I wonder what tailgate-type food would pay homage to the heart of Silicon Valley where Santa Clara sits.
If you are trying to figure out a way to class up your Super Bowl spread in honor of the 50th, Ellen suggests treating your crowd to Grilled Oysters Courtesy of Emeril Lagasse. This simple and elegant recipe from bJm requires advance preparation. Why not get the guys to shuck the oysters and wash the shells during the hours and hours of pre-game hype, while you make the flavored butter?
most of the golden butter stays in the shell. Only the flavor slides into your mouth. For fans of oysters, this one is a sure winner.
- 10 tablespoons softened unsalted butter
- 2 tablespoons finely grated Parmigiano-Reggiano
- 2 tablespoons minced parsley leaves
- 1 tablespoon lemon juice
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh chives
- 1/2 teaspoon hot sauce, optional
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 24 shucked oysters, half of each shell reserved and washed
- Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/grilled-oysters-recipe.html?oc=linkback
- In a bowl combine all ingredients except the oysters and mix thoroughly to combine. Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm.
- Preheat a grill to high.
- Place the washed oyster shells on a baking sheet and top each shell with 1 oyster. Remove the butter from the freezer and unwrap. Slice the butter into 24 rounds and place 1 round on top of each oyster. Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes.
- Serve immediately.
- Recipe courtesy of Emeril Lagasse, 2006
With neither of my favorite teams playing on Sunday, I am looking forward to enjoying all of other components that make the Super Bowl the best sporting event of the year. Food, games, entertainment and good company are all part of the winning combination that draws even the least interested to the television. How will you be celebrating this 50th Super Sunday?
February 4, 2016