California-raised chef Carlos Harrington left his heart in San Francisco, but brought his kitchen skills with him to New York. (Rahav Iggy Segev / Photopass.com)
Batimore Ravens
For Jordan Andino, executive chef of SideBAR (120 E. 15th St.; 212-677-2900), Ravens fandom is all about super linebacker Ray Lewis, the only remaining player from the team’s inaugural season, 1996, his rookie year. Andino’s followed him since he played for University of Miami. The chef’s game-day philosophy? “Super Bowl menus should be simple, quick and sophisticated.” It doesn’t take many ingredients to make something taste good,” says Andino.
First Quarter
Maryland Chicken Fingers
Andino’s take on the classic “Chicken a la Maryland,” is kicked up a notch with Old Bay seasoning, chili and buttermilk. A version of the all-age, fan-friendly Maryland dish was on the Titanic’s final first-class lunch menu. Hopefully, that’s no jinx.
Make it! Marinate 3 pounds of chicken tenders in 1 quart buttermilk for 15 minutes. Combine a ½ tablespoon each of garlic, onion and chili powder, 1 teaspoon Old Bay seasoning, salt and pepper and 2 cups flour. Coat tenders with flour mixture. Fry in vegetable oil till golden. Rest for 5 minutes, submerge in buttermilk again, then flour. Fry again until dark golden brown. Discard excess oil, but in same pan make a “gravy” with ½ pound of butter and 1 quart heavy cream, over medium-high heat. Serve chicken with pan gravy.
Second Quarter
Maryland Crab Pretzel
These crabby pretzels, a dressed-up street-vendor treat, also celebrate Baltimore’s favorite shellfish. “Finger foods make a party more festive and are ideal when multiple people are together,” says Andino.
Make it! Coat six soft pretzels (available in freezer section) with vegetable oil and course salt, then bake until 90 percent cooked (just estimate). Top with lump crabmeat (about a pound total) and shredded jack cheese (start with 2 cups shredded). Put pretzels in oven until crab crisps up and cheese is fully melted, about 3 to 5 minutes at 350 degrees.
Third Quarter
Ravens Old Bay Crabs
Crabs are a Baltimore classic and are fun for a crowd. “Everyone can get messy together,” says Andino, who recommends lining tables with newspaper before serving. Crab mallets) are useful but you should be able to get most of the meat out with your bare hands.
Make it! In a large pot, boil chopped onions and carrots, quartered lemons, a bunch of parsley, 2 bay leaves, 1 tablespoon black peppercorns, 5 tablespoons salt and 8 tablespoons Old Bay seasoning. Drop in 20 large blue crabs. While they’re boiling — about 10 minutes — melt 1 pound butter in a small pot with 10 garlic cloves, 2 tablespoons minced garlic, and 2 more tablespoons Old Bay. Remove crabs and serve on papers for easy cleanup. Dip crab meat in melted butter.
Third Quarter
Purple Rice Krispie Treats
“These treats are really easy, but can look elaborate,” says Lauryn Cohen, owner of catering company Bella Baker, which is providing these sweets to SideBAR’s Super Bowl feast. “The hardest part is not eating them while you make them.”
Make it! Follow Rice Krispie treats directions on cereal box. Flatten to ¾-inch high in a greased dish. When cool, use cookie cutters to make shapes of helmets, jerseys and other football items. Insert a straw or lollipop-stick into the base. Melt colored chocolate in the microwave (buy pre-colored or melt white chocolate and add food coloring); put in squeeze bottles to decorate and have fun!
San Francisco 49ers
Carlos Harrington, executive chef of Bounce (55 W. 21st St.; 212-675-8007) hasn’t lived in the Bay Area since he was a kid, but he left his 49ers-red heart in San Francisco. His Frisco-style menu can be made the day before, with 10 minutes of kitchen work during the party. “Instant replay is cool, but it’s a terrible thing to miss any moment of the game,” says Harrington.
First Quarter
Sand Francisco Grilled Cheese Bites With Sage
Sourdough bread, a staple of the gold-seeking 49ers for whom the team is named, differentiates this tangy grilled cheese. “You have to think like a hipster when you make this dish,” says Harrington. “Hang out at a cafe on your laptop, eat a grilled cheese and you fit right in.”
Make it! Preheat a skillet over medium heat. Generously butter a slice of sourdough bread. Place bread butter-side-down in the skillet bottom and add one slice of sharp cheddar cheese and some chopped sage. Butter a second slice of bread on one side and place butter-side-up to complete the sandwich. Grill until lightly browned, flip over and continue grilling until cheese is melted. Cut into three slices lengthwise and once across. Garnish with chives and serve on a platter.
Second Quarter
49ers Crab Louis Crostini
Crab Louis is to California what tuna is for the rest of the US — a salad everyone loves. Harrington suggests serving it on easy-to-eat crostini.
Make it! Mix 1 pound of jumbo lump crabmeat, 1 cup diced tomatoes, 2 chopped hard-boiled eggs, 1 tablespoon of capers and ½ a head of iceberg, shredded and chopped. In another bowl, whisk together ¾ cup mayo, ¼ cup ketchup, 2 tablespoons of Tabasco, ¼ cup minced scallions, 2 teaspoons lemon juice, 1 teaspoon each of Worcestershire sauce and horseradish, and salt and pepper. Combine the mixtures. Slice two baguettes. Brush both sides with olive oil. Toast until golden brown. Top with a spoonful of salad. Garnish with chopped chives.
Third Quarter
Niners Mission Burrito
Served in foil and perfect for keeping your eyes on the TV, this skirt-steak burrito pays homage to comida typical of SF’s Mission District, the city’s first neighborhood.
Make it! Trim fat from 2½- pound skirt steak. Cut into 5-inch pieces. Salt, rub with canola oil, then saute over medium-high heat until well-done. Slice thinly across the grain. Reserve in a small bowl. Mix 5 small diced tomatoes, 1 medium chopped onion, 4 tablespoons chopped chipotles, 1 teaspoon oregano, ½ teaspoon each of salt and cumin. Add steak. Cook in a skillet for 3 minutes on low. Cool. Discard remaining cooking liquid. Spoon mix just below the center of each warm 8-inch tortilla (will fill 10). Top with shredded cheddar, wrap in foil. Refrigerate and heat before serving. Top with sour cream or salsa.
Fourth Quarter
SF Oatmeal Cookie Ice Cream Sandwich
The “It’s-It” ice-cream sandwich has been a San Francisco tradition since 1928, when it was created and sold at a park by the beach. Harrington’s version is homemade, but store-bought cookies and ice cream are OK. “I’m not too keen on the name, but this is a great ice-cream sandwich and only three steps to make,” says Harrington.
Make it! Fill two large oatmeal-cookies (buy 40 cookies) with a scoop of slightly softened French vanilla ice cream — you’ll need about a ½ gallon for 20 sandwiches. Place cookies on baking sheet and place into freezer to allow ice cream to get firm. Wrap individually with plastic wrap and freeze. Serve with a dish of chocolate syrup for dipping.