Whether you’re a Seahawk supporter or a bucking bronco, here are some quarter-by-quarter Super Bowl treats for all fans.
Seahawk Feed
“It’s tough to be a football fan when you spend so much time in the kitchen,” says Ben Spiegel. But the 26-year-old Skál chef manages. He’s a Seahawks fan, having worked at Willows Inn near Seattle before taking the helm at the new LES Icelandic restaurant (37 Canal St.; 212-777-7518). His recipes, which all make six to eight servings, require a bit of attention during the game, but the Pacific Northwest flavors will be worth it.
Buttermilk fried Pacific oysters
FIRST QUARTER
* Make it! In a heavy-bottomed pan, heat ½ inch of grapeseed (or canola) oil on medium.
In a small bowl, mix 2 tablespoons each of poppy and sesame seeds with 1 cup of panko.
In another bowl, mix 1 cup of buttermilk, 1 tablespoon of Tabasco sauce and 2 egg yolks.
Pat dry 12 large pre-shucked Pacific oysters and toss in 1 cup of all-purpose flour.
Shake excess and dip in egg mixture, then thoroughly coat in panko mixture. Fry until golden brown.
Separately, mix ½ cup of whole-milk yogurt and ½ cup of buttermilk until smooth.
Add 1 cup of mayo, 1 tablespoon of minced fresh dill, 1 tablespoon of Dijon mustard and ½ teaspoon of paprika. Season with the juice of 1 lemon and serve.
Seattle dog in a blanket
SECOND QUARTER
“The Seattle-style hot dog is a hometown, late-night favorite,” says chef Ben Spiegel. “It’s essentially a really good hot dog with cream cheese and caramelized onions.” The onions, named after Washington’s Walla Walla county, are specifically bred for sweetness and size.
* Make it! Heat oven to 400 degrees.
Lightly grill 6 Hebrew National hot dogs, scored lengthwise and cut in half. Chill.
Thinly slice 2 Walla Walla, or yellow, onions and char on a lightly oiled pan. Add 4 tablespoons of sauerkraut juice and a little brown sugar. Cool.
On parchment-lined tray, lay 12 2-by-4-inch puff-pastry rectangles and place a small dollop of onions and sauerkraut in the middle of each. Place half a hot dog on top and roll into a cylinder.
Mix egg yolk with 1 tablespoon of heavy cream and brush the surface of each cylinder.
Bake for 15 to 20 minutes until golden brown. Cool.
Separately, whip 2 tablespoons of cream until it forms soft peaks and fold in 1 cup of cream cheese.
Add 2 charred minced jalapeños, seeds removed, and season with lemon juice. Serve immediately.
Beer-cured salmon jerky
THIRD QUARTER
“The beer-glazed salmon jerky is an awesome nibble for any event,” says Spiegel of these molasses- and beer-cured strips of Pacific salmon. “It is at once sweet, salty and intensely savory.” He recommends using Pike XXXXX Stout, from the Seattle-based Pike brewery, to impart chocolate notes without being overly bitter.
* Make it! Mix 1 cup of soy sauce, 2 tablespoons of concentrated Pike XXXXX Stout (reduced from 2 cups) and 1 tablespoon of honey to make a marinade.
Slice a slightly frozen 2 ½-pound Pacific king salmon filet diagonally into quarter-inch strips. Marinate in a clean Ziploc bag for 3 to 4 hours, reserving some of the baste for later.
Drain salmon in a colander and pat dry. Lay evenly on cooling racks to dry.
Place in front of a portable fan in a cool area, making sure that the air blows directly on the salmon.
Alternately, place overnight in a convection oven at approximately 175 degrees until dry, but moist. Glaze with reserved marinade.
Coffee Budino pudding with cocoa and blood oranges
FOURTH QUARTER
“Budino is a sweet Italian dish, usually rich and creamy like a custard,” says Spiegel. “Everyone knows that coffee plays a big part of everyday life in Seattle, and this dessert is a beautiful celebration of that.’’
* Make it! In a heavy-bottomed pot, mix 1 cup of brown sugar, a quarter-cup of water and 1 teaspoon of kosher salt.
Bring to a boil and cook for 3 minutes or until dark brown. Whisk in a half-tablespoon of butter and then 2 cups of heavy cream.
In a separate bowl, mix one tablespoon of cornstarch and 2 tablespoons of rum and add to caramel mixture. Simmer until thickened. Reserve.
In a separate pot, warm 1½ cups of half and half and temper in 4 egg yolks; add to caramel mixture, along with 3 tablespoons of espresso.
Simmer, whisking occasionally until mixture coats the back of a spoon. Cool.
Separately whip 2 tablespoons of heavy cream gently and fold in a half-tablespoon of sugar.
To serve, top caramel with a dollop of whipped cream and garnish with blood orange segments, cocoa nibs and, if desired, meringue slices.
Broncos Bites
Broncos fan Luke Venner, chef at BLT Fish (21 W. 17th St.; 212-691-8888), grew up in Denver. And with Peyton Manning at QB, Venner, 33, likes their chances. Venner’s brownies and salmon can be done the day before, while the stew and meatballs can be kicked off Super Sunday morning. Each recipe makes six to eight servings.
“Colorado lamb has a very high reputation,” says Venner. “There’s a premium on Colorado lamb — it is richly marbled . . . milder and tender.”
Colorado lamb meatball sliders
FIRST QUARTER
* Make it! Pre-heat oven to 350 degrees. Combine 1½ pounds of ground lamb, 2 whole eggs, ½ cup of ricotta, ½ cup of grated parmesan, ½ cup of dried bread crumbs and 1 tablespoon of chopped rosemary in a large mixing bowl until well incorporated.
Form the meat into 24 2-ounce balls. Place them on a baking dish and bake for 12 to 15 minutes until just cooked through. Top with 1½ cups of crumbled feta and broil until the cheese melts.
Meanwhile, combine 1 cup of mayo and 1 teaspoon of harissa (a Tunisian chili paste) in a mixing bowl. Serve meatballs on warm potato rolls spread with the harissa mayo, shaved cucumber and arugula.
Makes 3 sliders each for party of 8.
Smoked trout rillette with pickled onions and toast
SECOND QUARTER
“There’s not a lot of seafood in Colorado, but there’s a lot of streams, and a lot of trout fishing,” says chef Luke Venner. “It’s a high-end upscale dip, easy to make, and it’s different. If you wanted to one-up the guy that’s making guacamole, this definitely shows off technique.”
* Make it! Combine 1 pound smoked trout (available at specialty food stores like Russ & Daughters — smoked salmon or white fish or sturgeon can be subbed), a quarter-cup of butter (diced and tempered), a half-cup of crème fraiche, a splash of Pernod and juice and zest from 2 lemons in an electric mixer. Adjust with salt and pepper.
Separately, pickle 2 onions (sliced into quarter-inch rings) by heating over low heat in a saucepan with a half-cup of red wine vinegar, a half-cup of water, 1 teaspoon of sugar, and 1 teaspoon of salt until the sugar and salt dissolve.
To serve, mound the fish mix into a serving bowl (it can be refrigerated overnight). Top with pickled onions, a quater-cup each of chives and poppy seeds. Plate with toast points.
Bison shortrib and green chili stew
THIRD QUARTER
“Bison is really popular,” says Venner. “Outside of the Rocky Mountains, Colorado pretty much becomes grassland. There’s tons of bison farming, and they’re not eating so much grain and corn. It’s super lean and almost has a cleaner taste.” Start the stew in the morning and it’ll be ready by game time.
* Make it! Season 4 pounds of half-inch-diced chunks of bison shortrib (from specialty butchers or purchased online at wildideabuffalo.com). Heat 1 tablespoon of vegetable oil in a large pot.
Working in batches, sear the pieces of meat on all sides and transfer to another container. Add 1 pound of padrón (small green Spanish) or shishito (small green Japanese) peppers (or 2 cans of Hatch green chilis, mild or hot) to the pan and saute for 3 to 5 minutes. Reduce heat and add 1 diced yellow onion and 4 garlic cloves. Cook another 3 to 5 minutes, stirring often.
Return shortribs to the pan and add 2 quarts of chicken or beef stock. Bring everything to a simmer.
Cover the stew with a lid or foil and braise in a 300-degree oven for 3 to 4 hours until the meat is fork-tender. Add a half-cup of dried hominy and return the meat to the oven for another 1 to 2 hours. The meat should be tender and starting to break down. Add 4 sprigs of chopped oregano, and adjust with salt.
Bronco brownies
FOURTH QUARTER
“I don’t like cakey brownies, I like gooey ones,” says Venner of these melt-in-your-mouth desserts. “The recipe is easy to execute, it can be done the night before, and it’s really easy to cut shapes and decorate. The secret to making them so moist? “We under-cook them.”
* Make it! Melt 3 sticks of butter and 425 grams of chocolate (64 percent cocoa). Add 3 cups of white sugar, 1 cup of light brown sugar, 1½ cups of flour and a quarter-cup of cocoa powder until combined. Add 9 eggs and 2 tablespoons of vanilla extract.
Don’t over mix! Preheat your oven to 360 degrees. Pour the mixture into a baking dish and bake for 24 minutes. Decorate with team colors.