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The Honolulu Advertiser
Posted on: Wednesday, February 1, 2006

TASTE
Score big at your Super Bowl shindig

By Kaui Philpotts
Special to The Advertiser

Serve up the Super Bowl with a party spread of teriyaki chicken wings, a broccoli salad, lemon bars, and hot crab spread.

DEBORAH BOOKER | The Honolulu Advertiser

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CLICKING WITH THE GAME

Got questions about Super Bowl XL, or looking for inspiration for your Super Bowl party? Go to www.sbxl.org, the official Web site of the Detroit Host Committee, or to www.superbowl.com, the NFL's official Super Bowl Web site.

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SUPER BOWL XL

Ford Field, Detroit, Mich.

Seattle Seahawks vs. Pittsburgh Steelers

Sunday, Feb. 5

Hawai'i airtime: Pre-game show, 9:30 a.m., game, 1:30 p.m. on KITV-4, ABC

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Crab spread is topped with almonds and served warm with crackers. You can use imitation crab.

DEBORAH BOOKER | The Honolulu Advertiser

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Super Bowl Sunday is upon us this weekend and even if you haven't watched a game all season, it's hard not to get caught up in the fever. The Super Bowl has, like Halloween, become a much bigger event than it was just a few years ago. Maybe because it's a good excuse to get together with friends and party. After all, we've all been so good since the holidays, haven't we?

Here, game day takes on an Island flavor.

My old friend and football fan Pauline Anakolea always attends a party with friends. There are some ingredients she believes are essential to Super Bowl Sunday in Hawai'i: "You've got to have something teriyaki. And, of course, there are the noodles, sushi and sashimi." She and her friends make their own dried-fish "trail mix" — a melange of dried fish, smoked marlin, smoked 'ahi and dried 'opae (shrimp).

"Everyone brings their specialty, like asparagus with black bean sauce and roast pork. We do desserts that are easy to eat, like lemon bars, brownies and coco puffs from Liliha Bakery." She says that vegetable dishes such as watercress and tofu salad have become increasingly popular, along with classics like Chinese chicken salad. She took lihing-mui-flavored fresh fruit last year and was surprised to see it go so quickly. "It was especially popular with the men."

Here are some ideas for your own Super Bowl party.

TOUCHDOWN DECOR

Take a spin through stores such as Sports Authority, Flora-Dec, Wal-Mart or Party Pizazz looking for Super Bowl paper products such as plates and napkins. It's amazing what is available out there. If ever there was a day for plastic, this is it.

Consider incorporating the team colors of the Pittsburgh Steelers (orange and black) and Seattle Seahawks (blue and white) into your table decorations. Ask everyone to come wearing the colors of their favorite team. Even if you're not a big football fan, choose a team. It makes the whole day more fun.

Set up two stations — one for drinks and the other for the food. Super Bowl parties mean grazing all afternoon long. You might want to start by putting out the pupu dishes and gradually replenish, with main and side dishes at halftime. Clear everything before the desserts come out. Make sure you have plenty of ice.

Central, of course, is the television. If you have a large wide-screen make sure there is lots of seating, even if this means moving furniture. Not everyone needs to be sitting (there will always be those congregating in the kitchen), but there should be ample seats. If you can, have other televisions going in places like the kitchen or on a lanai. Don't forget the kids. You might have a place they can play away from the game, or set them up in another room with their own videos.

After the game, put on Aretha Franklin and your favorite Motown groups for Detroit background music.

THE GAME PLAY

If you can't tell a tight end from a goal post, bone up on the basics. It's so much more fun if you get the drift of what's going on. Super Bowl programming is packed with something for everyone. Watch the commercials. They're always worth comment the next day in the office.

Speaking of the next day, take off from work if you plan to have too much fun.

OK. So gambling isn't exactly legal. But let's face it. It's more fun to watch if you up the ante. Take bets on anything you like, from the ending score to guessing the name of commercial sponsors for the ads before they are identified. Award prizes to the winners.

Get some of those soft, rubbery footballs to toss around indoors and relieve tension. Give out football whistles and paraphernalia.

THE EATS

Think tailgating indoors. Stadium food such as chicken wings, pizza, nachos and garlic fries are popular nationwide. But we're in Hawai'i, so add favorite local foods that can be made, ordered (sushi and pan noodles) or packed easily. If you get take-out, put in your orders early.

One option might be to adopt a Detroit theme, since that's where the game is being held: That might mean Detroit-style hot dogs with chili or Greek Coney sauce (a loose blend of ground beef, onion and spices — you can find recipes online), cheese and onions; grilled or steamed Polish kielbasa sausage; deep-dish pizza; or even Greek food, which is a big thing in Motor City. Or express your support for Seattle or Pittsburgh with dishes that represent those areas.

Beer in the cooler is a standard, so have lots of it, along with soft drinks and bottled water. For those with softer tastes, have some slushy blended drinks like margaritas of all flavors, from strawberry to mango and banana.

The recipe at right is for a classic hot crab spread that can be made ahead and refrigerated until you heat it on game day. If you like a lighter-textured dip, add more mayonnaise to the mixture before baking.

Buffalo wings dipped in ranch dressing are a sports-bar perennial. Make them teriyaki style instead. So no one has to grill during the game, these can be baked in the oven before serving. No time? Visit the deli counter or frozen-food section of your supermarket.

Broccoli, raisin and cashew salad is another potluck favorite that comes in many variations. Usually it has a creamy mayonnaise dressing, but if your taste is lighter, substitute a simple vinaigrette. Blanching the broccoli — plunging it into boiling water until it's bright green, then into ice water to stop the cooking — greatly improves the color and absorption of the dressing.

Finish with something easy to handle such as chocolate chip cookies, ice cream bars, or those famous Luscious Lemon Bars. One of Pauline's friends always brings her special bread pudding. Try making a simple one with Portuguese sweetbread.

HOT CRAB SPREAD

  • 1 (8-ounce) package cream cheese

  • 2 tablespoons mayonnaise

  • 1 tablespoon milk

  • 2 teaspoons Worcestershire sauce

  • 8 ounces crabmeat (fresh, frozen, canned or imitation)

  • 2 tablespoons green onions, chopped

  • 2 or more tablespoons slivered almonds, toasted

    In a bowl, combine the cream cheese, mayonnaise, milk, worcestershire sauce, crabmeat and green onions. Spray a shallow 8-inch pie plate with cooking spray. Spread the mixture in the pie plate and top with toasted almonds. Bake for 15 minutes in an oven preheated to 350 degrees. Serve warm with crackers or good french bread.

  • Per 1/4-cup serving: 110 calories, 9 g fat, 4.5 g saturated fat, 35 mg cholesterol, 150 mg sodium, 1 g carbohydrate, no fiber, 1 g sugar, 6 g protein

    TERIYAKI CHICKEN WINGS

  • 2 pounds chicken wings

    Marinade:

  • 1/2 cup soy sauce

  • 1/2 cup sugar

  • 1 tablespoon dry sherry

  • 1 tablespoon sesame oil

  • 1 tablespoon fresh ginger, grated

  • 3 cloves garlic, chopped

  • Toasted sesame seeds for garnish

    In a small bowl, mix the soy sauce, sugar, dry sherry, sesame oil, ginger and garlic. Place the chicken wings in a plastic zippered bag and pour the marinade over them. Refrigerate overnight, or at least 4 hours. Preheat the oven to 400 degrees. Spray cooking spray on a rimmed baking sheet and top with aluminum foil. Place the marinated wings on the baking sheet and bake for 35 to 45 minutes, turning once and basting with the marinade after 20 minutes. Cool and arrange on a platter. Garnish with sesame seeds or chopped green onions. Serve with plenty of napkins. (This recipe can be easily doubled or tripled).

  • Per serving (1/4 pound, or 2 to 3 wings): 330 calories, 20 g fat, 5 g saturated fat, 85 mg cholesterol, 1,000 mg sodium, 13 g carbohydrate, no fiber, 13 g sugar, 23 g protein

    BROCCOLI, RAISIN & CASHEW SALAD

  • 2 pounds (4 cups) broccoli florets

  • 1/2 cup green onions, chopped

  • 1/2 cup golden raisins

  • 1/2 cup cashews (pieces are fine)

    Dressing:

  • 1/2 cup mayonnaise

  • 1 to 2 tablespoons vinegar

  • 1 tablespoon sugar, optional

    Blanch the broccoli florets by dunking them in almost boiling water until they just turn bright green. Drain and plunge immediately into an iced water bath to stop the cooking. Drain well when cooled. In a bowl, combine the broccoli, green onions, raisins and cashews. Mix the dressing ingredients. Before serving, toss the broccoli salad with the dressing. Makes 6 servings.

  • Per serving: 300 calories, 23 g fat, 3.5 g saturated fat, 10 mg cholesterol, 230 mg sodium, 22 g carbohydrate, 3 g fiber, 14 g sugar, 5 g protein

    (Note: Red onions can be substituted for green onions, sunflower seeds for cashews and 1/2 cup cooked, crumbled bacon added.)

    LUSCIOUS LEMON BARS

    For the crust:

  • 3/4 cup butter (1 1/2 sticks), softened

  • 2 tablespoons sugar

  • 2 cups flour

    For the filling:

  • 4 eggs, beaten

  • 2 cups sugar

  • Pinch of salt

  • 1/2 cup flour

  • 1 teaspoon baking powder

  • Zest of 1 lemon

  • 1/4 cup fresh lemon juice

  • 1/4 teaspoon vanilla extract

  • 2 tablespoons powdered sugar for topping

    In a medium bowl, cut the softened butter into the flour and sugar with a pastry cutter or two knives. Press the mixture with your fingers into the bottom of a lightly greased 7-by-11-inch baking dish. Preheat oven to 350 degrees. Bake the crust for 15 minutes — it will still be pale in color.

    In a bowl, mix the sugar with the eggs. Sift together and add the salt, flour and baking powder. Then mix in the lemon zest, lemon juice and vanilla. Pour the mixture onto the warm crust. Bake for 30 minutes, or until the middle has set. Cool completely on a rack. Top with sifted powdered sugar and cut into bite-sized squares. Makes about 16 servings.

  • Per serving: 270 calories, 10 g fat, 6 g saturated fat, 75 mg cholesterol, 150 mg sodium, 43 g carbohydrate, 0.5 g fiber, 28 g sugar, 4 g protein