It’s Super Bowl Time, Y’all: Super Bowl Team-Themed Party Menu Entries

By Glen Mason
New Journal and Guide
Art and Culture Correspondent
NORFOLK

The Super Bowl LIX is being played in one of the country’s culinary destinations, New Orleans, the Crescent City.

Laissez les bons temps rouler! Let the good times roll!

This is the eleventh time the Super Bowl and NFL parties have been held in New Orleans. The first time was in 1978. The New Journal and Guide was at Super Bowl XII when the Dallas Cowboys beat the Denver Broncos 27-10.

The Cowboys were led by running back Tony Dorsett and linebacker Thomas “Hollywood” Henderson. The Broncos were led by former Norfolk resident, the late running back and kicker Lonnie Perrin, and on defense, the tenacious linebacker Randy Gradishar. This is the eleventh time the NFL’s championship game is being held at what is now Caesars Super Dome.

How cool would it be down there when the Philadelphia Eagles and the Kansas City Chiefs arrive? The restaurants, cafes, and coffee houses are buzzing. It’s going to be like a Mardi Gras on thyroids.

In anticipation of the big game, imagine “chilling” in St. Mary’s Parish frying turkeys with the Wild Tchoupitoulas, a group of Mardi Gras Black Indians. So, if you’re planning a Super Bowl party, let’s start with the host city. Noted chef and restaurateur, the late Leah Chase, would say let’s start with the roux.

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“It’s all about the roux,” she once preached to a gourmand. For novice cooks, a good commercial hack is Kary’s Roux. So that’s a good start to shrimp or crawfish ėtouffée.

Étouffée

Étouffée is a menu staple in both Cajun and Creole cooking. A simple dish you start with the trilogy:  celery, onion, and bell pepper. Sautéed in vegetable or olive oil. Once the onions are transparent, add a half cup of flour or rice flour. Add the dice clove of garlic and stir.

Next comes the tomato puree and tomato paste. As the mixture simmers, add your spices. A pinch of cayenne, Cajun, or Creole seasonings.   Simmer and add shrimp or crayfish meat. Once the shrimp turns pink, the thick stew-like gravy is done.

Pour over a bowl or cup of rice. Of course, for great taste and for all the flavors to blend, prepare the day before and reheat the day of the game.

That’s if it lasts until then.

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Now, on to preparing the Super Bowl cities entries.

Barbecue Ribs – Country-Style, Spare or Short Ribs

Since Kansas City won last year’s Super Bowl, with their return, you can’t go wrong with Kansas City barbecue ribs. The selection of beef or pork is a matter of choice. The cuts are country-style, spare, or short ribs.

It’s Super Bowl LIX. Splurge on all three cuts. Just make sure your ribs are cooked until they are about to fall off the bone. A butcher will tell you the country-style cut ribs are meatier.

This homemade barbecue sauce comes from the kitchen of Danny Pringle, the champion smoke master of Texas Boy Barbecue, who provided his award-winning homemade sauce recipe.

The essential ingredients are:

8 ounces of tomato sauce,
1 cup of ketchup,
3 tsp. chili powder,
3 tablespoons of Worcestershire sauce,
1 quarter cup vinegar,
1 tsp. of hot sauce,1 half cup of brown sugar,
1 half cup of diced onions,
Black pepper to taste.

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Pringle said to saut’e onions in olive oil, then add tomato sauce and ketchup, and bring to a medium boil. Add vinegar, chili powder, and Black pepper. Hot sauce to taste. Bring sauce to a boil and simmer while adding brown sugar.

“Trial and error will be your best bet,” said Pringle. “However, the end result should be a perfect sauce. Use the dark brown sugar to control your sweet and tangy taste.”

Philly Cheesesteak Sandwiches

Philly cheesesteak sandwiches or sliders should be kicked up a notch, staying with the theme of our menu. The best cut of steak to use is ribeye sliced very then. First, freeze it slightly to make it easy to slice as thin as possible. Season it with garlic powder, salt, and pepper to taste. Slice as it thaws if you don’t have a meat slicer. Stir fry or sauté thinly sliced green peppers and onions. The late chef/mentor Tommy Lipoli suggests a splash of vinegar during the garnish sautéed. Is there a preferred cheese? Not necessarily. For authenticity, Cheese Whiz is the original recipe. However, the ubiquitous Italian sandwich favorite, provolone, is a fair flavor alternative.

For the bread, several local bakers and a couple supermarkets have sandwich rolls with a good outer crust and soft interior that can hold up to the juicy slices of beef, sautéed vegetables, and a good mayonnaise.

Bon appétit! May the best team win.

Laissez les bons temps rouler! Better yet, since it’s New Orleans, “Que ta bonne nourriture soit servie.” Translated. Let your good food be served.

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