Richmond is abuzz this Super Bowl week. Two local boys, Russell Wilson and Michael Robinson, look to feature prominently, and many locals are hoping to paint RVA blue and green when the clock runs out at frozen MetLife Stadium on Sunday night. In fact, if Seattle wins, I wouldn’t be surprised to see a parade in the Seahawks’ honor down Monument Avenue.
Fortunately, bundling up will not be necessary for our annual Family Super Bowl party. By now, this traditional get-together pretty much runs itself as the same families have been showing up for years, so I just need to focus on a few things.
This year in honor of the local gridiron stars the menu needs to feature seafood and from the west coast if possible.Smoked Salmon Shrimp platter Ginger Shrimp Potstickers (recipe below) Mini-Crabcakes
Hope I can find dungeness crab in these parts.
For the one or two Bronco fans in the group, I’ll add some beef sliders. Coors Light and some good Washington State wines are the most apropos for washing down the potluck offerings (got any favorite winery suggestions?). This year we promised to add punch to the mix. Fishhouse Punch Royale from a Seattle bartender sounds perfect for the adults. For the under 21 crowd and designated drivers, we’ll simply combine 2 cups pineapple juice, 1 gallon lime sherbet, one 2 liter bottle of Sprite and one 2 liter bottle of ginger ale in my new $10 punch bowl for a suitably colored Seahawk Punch.
You can’t have a Super Bowl party without games, and our must-play is Super Bowl Bingo. This
includes technical football plays and rules, commercial spots and a bit of human interest about the players. With something for everyone, you should designate a bingo ref who is familiar with it all. New this year is a master list for the ref to check off. Our house rules:1. Play begins when the National Anthem is sung. 2. The item described on the bingo card has to have been actually observed (not assumed) by someone at the party and confirmed. 3. Appoint a referee (striped shirt not required) who will be the final arbiter before a prize can be selected. 4. A player can only win once. 5. Leftover M&Ms markers are the booby prize.
Download and print as many cards as you need, stock up on M&Ms for markers and prizes (lottery tickets are our favorites), and get in the spirit of the game. If you don’t know a tight-end from offsides, take a couple of minutes to review my Posse Football Primer from last year.
A Family Tradition Not to Be Missed
As my children grow, I often wonder if our family traditions really matter to them. I discovered over Christmas that indeed they do when I tried to skip a couple. Our Super Bowl party tradition extends to other families as well, who started asking for party details as soon as the teams were set.
A few of our regulars are now in college, and their absence is always noted. Next year college will claim three more of our regulars, including my son. And though he likely will not come home for the game, I know he will mention our annual party to his new friends and expect to have Bingo cards to play from afar.
- 1 egg, lightly beaten
- 1/4 teaspoon salt
- 1 lb. shrimp, peeled and deveined
- 4 tablespoons shredded carrot
- 1/4 cup chopped fresh cilantro leaves
- 2 tablespoons minced green/spring onion
- 1 tablespoon minced ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Freshly ground black or white pepper, to taste
- 1 package gyoza or wonton wrappers
- Olive or canola oil for browning
- Water for dampening and steaming
- In a food processor, add all ingredients except the last three and pulse until just blended. Transfer this filling mixture to a shallow bowl and place at the top of your work area.
- Fill a small bowl with water and place on one side of your work area (right side if you are right-handed). Place stack of wonton wrappers on the other side of your work area.
- Take one wonton wrapper and lay in the middle of your work area. Dip your pointer finger into water and trace the outer edges of the wrapper with your finger to dampen. Place a heaping teaspoon of filling in the center of the wrapper. Fold corners up to meet and pinch the edges together to form an enclosed pouch. Place pouch on a platter and repeat with remaining wrappers and filling.
- Heat 2 tablespoons oil in a large skillet or wok. When oil is ready, be sure entire bottom of skillet is coated and carefully add the dumplings and cook on high heat until the bottom is golden brown (about 1 minute).
- Without turning the dumplings over, add 1/2 cup of water and cover for about 1 minute to cook the raw filling. Uncover and continue cooking until most of the liquid is absorbed.
- Serve the potstickers with the browned side on top along with soy sauce mixed with minced ginger for dipping.
- Find wonton wrappers in the produce section of your grocery.