Super Bowl recipes from Vancouver chefs
Super Bowl XLIX takes place Sunday (February 1). While some football fans will be heading out to Super Bowl parties at Vancouver restaurants and bars, many people will likely watch the big game at home.
When it comes to Super Bowl-friendly food, the focus is typically on hearty finger food that goes well with beer—think: chicken wings, burgers, sliders, nachos, and dishes you’d find at a tailgate party.
With this in mind, I’ve combed through about two years’ worth of Georgia Straight cooking columns to bring you Vancouver chef-approved recipes ideal for Super Bowl Sunday.
Kickoff doesn’t happen until 3:30 p.m., so you have plenty of time to cook before the Seattle Seahawks face the New England Patriots.
Cullin David’s lamb sliders with caramelized onions and baby collard greens
Sliders are an ideal game-day food because they fit neatly in one hand and you can snack on them throughout an afternoon. Here, Cullin David, who is executive chef and co-owner of Gastown’s Calabash Bistro, gives the mini-burger a flavour-packed twist. Ground lamb is seasoned with cumin, ginger, garlic, and turmeric before being formed into slider patties, and the entire meal—including sautéed onion and baby collard greens (or kale)—can be made in a single pan. In a nod to his Caribbean roots, David suggests pairing the sliders with Jamaica’s Red Strip beer.
Pascal Cormier’s spicy Italian sausage and beef burger
If you prefer to grill up large, hearty burgers for the big game, try this recipe from Pascal Cormier, who owns the poutine haven, La Belle Patate. The hamburger patty is made from a combination of spicy Italian sausage, ground pork, and spices, and served with marbled Cheddar cheese on hamburger or Kaiser buns. To go with the burger, Cormier shares his recipe for tangy homemade relish. Pair this stick-to-your-ribs meal with a crisp, light beer.
David Hawksworth’s Neapolitan-style pizza
For football fans who aren’t into burgers, pizza is always a good idea. The savoury pie also happens to be one of Vancouver chef David Hawksworth’s favourite foods. When the Georgia Straight met up with Hawksworth last summer, he shared his recipe for a Neapolitan-style pizza topped with San Marzano tomato sauce, burrata, cured Italian sausage, and serrano peppers. Garnished with good olive oil, fresh arugula, and grated Parmesan, this homemade pizza will likely be the most gourmet Super Bowl meal you’ve ever cooked up.
Brett Turner’s pulled-pork tacos and deep-fried pickle chips
Whether you plan on making tacos or not, roasting a pork butt for pulled pork is never a bad idea. The nice thing about chef Brett Turner’s recipe is that you can set-it and forget-it (the meat takes five hours in the oven). The pork is roasted with a five-spice rub and a bottle of Parallel 49 Brewing Gypsy Tears Ruby Ale, which also makes for a good, local game-day drink. To assemble the tacos, fill warm tortillas with the pulled-pork mixture and garnish with red onions, orange slices, and cilantro. A separate recipe for pickle chips—yes, that’s beer-battered deep-fried pickle slices—pairs well as a side dish or can be enjoyed all on its own.
José Menéndez’s salsa de molcajete
Salsa de molcajete is a warm sauce originating from Puebla (about two hours outside of Mexico City) that is used to flavour everything from grilled steaks to crispy tortilla chips. José Menéndez, the executive chef and kitchen manager at Kitsilano’s Las Margaritas Restaurant y Cantina, shared his recipe for this spicy condiment with Straight readers in 2014. “This salsa has a smoky flavour,” Menéndez explained. “My version has Roma tomatoes, but you can use green tomatillos or tomatoes, and add peppers like serranos or jalapeños, garlic, and onion. Sometimes people like adding cilantro as well.” Make a bowl of salsa de molcajete using a mortar and pestle to spice up the nachos, chips, tacos, or steaks you’ll be firing up on Sunday. Douse the salsa’s heat, of course, with a nice, light beer.
Tyler Day’s devilled eggs three ways
Not only are devilled eggs delicious, but they’re also kind of shaped like footballs. They’re also an easy-to-eat finger food and can be prepared well in advance of kickoff time. Tyler Day, who is chef and coproprietor of Railtown Café and Railtown Catering, shared a recipe for classic devilled eggs and two variations—one with a chicken Caesar topping, the other with smoked salmon—when we visited his East Van kitchen two years ago. “I’ve been eating devilled eggs since I was a kid,” he told us at the time. “They’re so versatile and can be taken a million different ways. It’s one of those things that everybody loves, and it’s great for a big group or to take to the beach.” He recommends sticking to ice-cold Corona and lime to pair with the snack.
Dino Renaerts’s bruschetta two ways
Dino Renaerts is an expert entertainer. The local chef co-owns the Bon Vivant Group, a food and beverage consulting and catering company. His biggest tip for people hosting parties—Super Bowl or otherwise—“If you’re entertaining, prepare any components of the dish you can do in advance.” Bruschetta is basically sophisticated, but easy-to-make finger food. All of the toppings can be prepared in advance, and all you need to do right before the game starts is toast or grill the bread. Renearts shares two different toppings: a classic tomato-basil topping and wild mushroom with seafood.
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