Super Bowl Snacks!

Super Bowl recipes from the James Beard Foundation


While we don't always root for the same team (or even agree that watching spandex-clad men hurling themselves into a pig pile is a Sunday night well spent), we fully support the once-a-year excesses of the Super Bowl spread. Here are some of the nibbles you'll find on ours:

Guacamole
This was James Beard's to-go guacamole recipe. Keep it clean and just stick to the basic ingredients, or try adding one of Beard's various extras, like diced tomatoes, crumbled bacon, or roasted peanuts or almonds.

Pork Cracklings
Make it a true pigskin party and put some pigskin on the table. These pork cracklings are simply seasoned with salt and pepper, but feel free to experiment. The recipe includes 12 hours of... Read more >

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Recipe Roundup: Summer Soups

Matthew Jennings's recipe Chilled Young Carrot Soup with Clotted Cream, Pistachios, and Mint, adpated by the James Beard Foundation

 

Chilled soup is a staple in our kitchen this time of year: it's easy to make, endlessly versatile, and an ideal showcase for our favorite seasonal ingredients. Paired with a loaf of crusty bread and a hunk of good cheese, any of these recipes would make a perfect summer supper.

 

Chilled Sorrel Soup with Jonah Crab Salad and Jerusalem Artichokes

Michael Lomonaco tames tart sorrel with sweet crab and Jerusalem artichokes in this cool, creamy soup.

 ... Read more >

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Recipe Roundup: Super Bowl Spread

Alex Stupak's recipe from guacamole with pistachios, adpated by the James Beard Foundation

 

Regardless of which Harbaugh brother you'll be rooting for this Sunday, everyone can agree that half the fun of watching the Super Bowl is pigging out on the snacks. This year we're upping our game with pumped-up versions of crowd-pleasing classics.

 

Honey-Habanero Chicken Wings

Potent habanero peppers add an undercurrent of heat to the sweet and buttery sauce that accompanies these wings.

 

Guacamole with Pistachios

Pistachios add striking crunch to this addictive guacamole from chef Alex Stupak of the Empellón restaurants.

 

Cornmeal-Crusted Oysters with Sriracha Rémoulade... Read more >

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Recipe: Guacamole with Pistachios

Alex Stupak's recipe from guacamole with pistachios, adpated by the James Beard Foundation

 

When it comes to guacamole upgrades, we used to think that we had seen it all, but we were happily proven wrong at Empellón Cocina, where the house guacamole comes loaded with pistachios. Chef and wd~50 veteran Alex Stupak, who tells us that his favorite flavor is "crunchy", gently toasts the nuts in olive oil, then folds them into a minimal mix of avocado, jalapeno, onion, cilantro, and lime juice. A little toasting oil, infused with flavor of the pistachios, is spooned over the dip before serving.

 

Get the recipe here. The guacamole will also be on offer when the Empellón team cooks at the Beard House on... Read more >

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Recipe: Chilled Tomato Soup with Basil Guacamole

Chilled tomato soup When JBF Award winner Gavin Kaysen cooked at the Beard House earlier this month, he served this delicious tomato soup during the reception. Inspired by a recipe from Cooking with Daniel Boulud, this dish makes great use of the season's last heirloom tomatoes.

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