With the Super Bowl between the AFC Champion Denver Broncos and the NFC Champion Seattle Seahawks scheduled for February 2, you may be casting about for a theme for your Super Bowl Party. Consider this: Cities are known for the foods they favor:
So, what about the two cities of the upcoming Super Bowl XLVIII? The big game is fast approaching, and the nation is ready to watch the Denver Broncos take on the Seattle Seahawks. We may not know—yet—who reigns supreme on the field, but what about in the kitchen? What are the iconic foods from each of these cities?
Pick your favorite team and plan the menu for your gathering--or be undecided and offer your guests a little of both cities.
When you think of Denver, what food pops into your head? We’re willing to bet that it’s a Denver omelet. While these certainly have their place in the city’s cuisine, many other dishes have made a name for themselves in Denver. (But, if you want tips on preparing an excellent omelet, look here.)
It doesn’t matter if it’s breakfast, lunch, or dinner—green chilis will always be considered a favorite. In fact, this dish can be found on various menus all across Denver. If you’re looking to whip up this dish for your Super Bowl party, be careful when handling the chilies. Always use rubber gloves to keep the spice on the chili and not on your skin!
You can make a number of dishes with green chilies, including cornbread, potatoes, chili soup, breakfast burritos, tacos and cups of roasted cheesy corn. One restaurant in Denver, Steuben’s, serves green chilies on a cheeseburger complete with melty cheese, meat, and shredded lettuce. See our recipes below with the ingredient.
Denver has been called the Napa Valley of beers, so if you’re in the mood for a cold one, the city offers plenty of local breweries to please your palate with their unique offerings. Enjoy the Great Divide’s Espresso Oak Aged Yeti Imperial Stout, infused with espresso from a nearby coffee shop to give it that fresh taste. Dillon Dam Brewery, Steamworks Brewing Company, Tommyknocker Brewery, and the more nationally known Coors Brewing Company of Golden, CO., are just a few breweries that call the Denver area home.
Chicago-style pizza features thick, buttery, flaky crust that’s about three inches tall, towering above a chunky tomato sauce and fresh cheese. Denver, on the other hand, has a different way to enjoy this food favorite.
Combining honey and pizza may not seem like it works, but it does! Denver residents love the combination and restaurants like Beau Jo's, which offers squeeze bottles filled with honey for dipping your crust, serve it. For your Super Bowl party, swap out your normal crust for a honey variety and immerse yourself in the authentic flavors of Denver.
Since Seattle is located on the Pacific Rim, seafood has a large impact on the local cuisine. If you don’t live on the coast, search out fresh fish for any recipe you have in mind. It’ll be worth it.
There are many ways to enjoy salmon, but the smoked variation is among the most popular. The process of smoking the salmon starts with placing the fish in a mixture of salt, pepper, sugar, and spices known as brine. It’s then taken to a smokehouse, where depending on the size of the fish, the salmon will be smoked for a certain period of time. You can enjoy cold smoked salmon, which is often more smooth with a subtle smoky taste, or its hot alternative with a prominent smoky flavor. (See our recipe below.)
If you’re in Seattle during baseball season, take the opportunity to see the Seattle Mariners play on their home turf—as a side benefit, you can experience the traditional dish of garlic fries, or “rally fries.”
It all started in 2007 when commentator Mike Blowers noticed a fan trying to catch a foul ball as his fries fell out of his lap. Feeling bad about the now non-edible fries, Blowers sent an intern down to the fan with free garlic fries. Since then, it has become a fun ritual that occurs even during away games. These sliced potatoes mixed with salt, parsley, garlic, butter, and olive oil are a must-try if you’re in Seattle.
Chicken teriyaki is to Seattle what a New York-style pizza is to New York. This lunch and dinner favorite can also be found at Safeco Field, home of the Mariners. But teriyaki is also offered in many restaurants throughout the city. Be aware: When you say “teriyaki” in Seattle, you could get a variety of different dishes. There’s the teriyaki burger complete with chopped beef, or the pineapple teriyaki, which is a platter of chicken served with canned pineapple for a touch of sweetness.
1/2 cup flour
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon ground pepper
2 teaspoons kosher salt
3 pounds boneless, skinless chicken pieces, cut into 1 ½-inch cubes
Olive oil to sauté
1 cup diced onion
3 cloves garlic
1 tablespoon chili powder
1 15 ounce can chopped tomatoes, drained
2 cups diced green chilis
3 tomatillos, husks removed, chopped
5 cups chicken broth
Combine flour, cumin, oregano, pepper, and salt in a flat dish or plate. In a large braising dish, heat a thin film of olive oil over medium heat.
Lightly coat chicken pieces in seasoned flour and shake off excess flour. Working in batches if necessary, place an even layer of chicken in the hot pan and sear until lightly browned on all sides. Add chicken to slow cooker.
Add a little more oil to braising dish, if necessary, and add onions. Sprinkle with a generous pinch of salt and continue to sauté until onions are transparent. Add garlic and chili powder and cook until fragrant, 30 seconds. Stir in tomatoes, green chilies, and tomatillos and bring to a simmer.
Transfer all ingredients to the slow cooker and add enough broth to barely cover chicken. Simmer two hours or until tender.
Alternatively, green chili can be transferred to a slow cooker and cooked for 4-6 hours until tender.
*Boneless, skinless breasts contain the least fat, but boneless, skinless thighs can take the abuse of the longer cooking in the crockpot and better maintain their succulence.
Recipe provided by Chef Shellie Kark, Kitchencue © 2010 Kol Ha'kavod, LLC. This information is not to be used or reprinted without permission.
Serves 4 to 5. Use any guacamole recipes and make a tasty meal in no time!
1 package croissants
1 pound deli-style sliced turkey (pepper coated to add an extra kick)
1 cup roasted green chilies, chopped (fresh, frozen, or canned)
1/2 pound Provolone cheese, sliced sandwich style
1 tomato, sliced
1/2 cup mushrooms
In medium sized pan, combine turkey, green chili, and mushrooms. Cook until mushrooms are soft. Place provolone cheese over mixture and let melt. Remove from heat.
Slice fresh tomato.
Optional: Cut all croissants in half and butter inside. In medium pan, grill croissants until golden brown. Remove from heat.
Spread guacamole generously on one of the cold or grilled croissant halves. Place turkey mixture over sandwich, add fresh tomato slice(s) and top with the other croissant half.
1 large onion, chopped
3 tablespoons vegetable oil
2 cloves garlic, put through garlic press or finely minced
1 large tomato, chopped
2-3 chopped green chili peppers or jalapeno peppers
2 ears stripped corn
1 cup grated cheddar cheese
Preheat oven to 400 F.
Heat oil in heavy-bottomed sauté pan. Put in onion and cook until translucent, but not browned.
Remove with slotted spoon and set aside.
Sauté squash slices in batches so the pan does not get overcrowded, just until slightly tender, but never soft. Stir in garlic, tomato, chilis, corn, and cheese. Stir to combine well.
Pour mixture in buttered 1-quart casserole and bake for 20 minutes.
Home-smoked salmon is easy with a stove-top smoker box. You'll never forget the flavor!
3/4 cup Kosher salt
4 (5 to 6 ounces each) center cut salmon fillets, pin bones removed
1 tablespoon alder wood smoking chips
Wild Mushroom Ragout
1 pound wild mushrooms, such as morels, chanterelles, or creminis
4 tablespoons butter
3 large shallots, thinly sliced
1/3 cup brandy
1/2 cup heavy cream
Freshly ground black pepper
To prepare the Salmon: Place 1/4 cup kosher salt on a large plate and place the salmon skin side down on top of the salt. Sprinkle the remaining salt on top of the fish, pressing down on the surface.
Let sit at room temperature for 30 minutes, or in the refrigerator for up to 2 hours.
According to manufacturer’s instructions, place the smoking chips in the center of the stovetop smoker. Cover with the drip tray (covered with aluminum foil for easy cleanup), lightly oil the provided rack and place it on top of the drip tray. Place the salmon skin side down on the oiled rack. Cover the smoker with the lid, but leave open a few inches.
Heat the smoker on the stovetop over medium heat. Once a few wisps of smoke appear, slide the lid completely closed. Smoke the salmon until thoroughly cooked, 20 to 25 minutes depending on the thickness of the fish.
Wild Mushroom Ragout
Thoroughly clean the mushrooms by wiping them gently with a paper towel or stiff brush. Slice them ½-inch thick, discarding any tough stems. Set aside.
In a large sauté pan set over medium-high heat, melt the butter. Once the butter has stopped foaming, add the shallots and lightly salt them. Cook, stirring occasionally, until the shallots begin to soften, 3 to 5 minutes.
Add the mushrooms, lightly salt, and cook, stirring often, until wilted and starting to brown, 8 to 10 minutes.
Deglaze the pan with the brandy, scraping up the bottom of the pan to release any brown bits. Add the heavy cream, stir to combine. Season to taste with salt and pepper. Serve immediately alongside the smoked salmon.
Makes 4 servings.
4 large russet potatoes
1/4 cup olive oil
3 cloves garlic, minced
1/2 teaspoon ground dried thyme
1/4 teaspoon salt
3/4 cup Parmesan cheese, finely grated, divided
1/4 cup fresh parsley, chopped
Preheat an oven to 425 F.
Peel potatoes, and cut into 1/4-inch slices. Then cut slices into 1/4-inch thick sticks. Fill a large bowl with water and submerge potato sticks for at least 30 minutes (may be left in water up to 24 hours).
Remove potatoes from water and pat dry. Place potatoes in a large mixing bowl. Drizzle oil over potatoes. Add garlic, thyme, and salt and toss to evenly coat.
Using tongs, remove potatoes from bowl and spread into a single layer on an ungreased baking sheet. Reserve remaining oil in bowl, set aside.
Bake in preheated oven 30 to 35 minutes, flipping half-way through cooking. Remove fries from oven, and return to bowl containing left over oil. Sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to evenly coat.
Re-spread fries in a single layer on baking sheet. Return to the oven and bake 10 minutes or until tender.
Remove from oven and sprinkle with remaining Parmesan cheese and salt, to taste. Serve hot. Serves 4 to 6 as a side dish.
2 slices white bread, torn into small pieces
1/4 cup milk
2 pounds ground beef
1/2 cup water chestnuts, minced
1/2 cup teriyaki sauce
1 teaspoon ginger, grated
1 teaspoon garlic, minced
1/2 small onion, chopped
4 pineapple rings
4 hamburger buns, toasted
Preheat grill or grill pan over medium high heat.
In a small bowl, combine bread and milk. Let stand 5 minutes until bread absorbs milk.
In a large mixing bowl, combine ground beef, bread mixture, water chestnuts, teriyaki sauce, egg, ginger, garlic, and onion. Mix until combined. Divide the meat into quarters and form each portion into a patty.
Grill each patty 5 to 7 minutes on each side, until meat thermometer reads 165 F when the probe is placed in the center of the patty. If desired, grill pineapple on grill 2 to 3 minutes per side.
Place grilled burger on toasted hamburger bun and top with pineapple ring. Serves 4.