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Did somebody say corndogs?!? There’s no denying that Super Bowl Sunday is a major food event, whether you’re a diehard football fan or are just here for the grub.
This Sunday, February 7th, you can munch on pulled pork tacos, beer cheese dip, and yes, fried meat on a stick—all thanks to these easy recipes straight from some of Indy’s amazing local women chefs and food scene professionals. Whether you’re treating your family to a game day spread or whipping up a little something for yourself, these delicious ideas will be the real winners of the night.
ERIN KEM, EXECUTIVE CHEF AT SCARLET LANE GASTROPUB
“I like this as a Super Bowl (or anytime!) snack because it’s quick, easy, can be left out at room temp for grazing, and it’s more flavorful than cheese and olives on their own. This also makes a great accompaniment to a charcuterie board.”
MARINATED OLIVES AND MOZZARELLA
1 pound fresh mozzarella balls (also called “ciliegine” or cherry-sized)
1 pound mixed pitted olives
3 cloves garlic, sliced
1 teaspoon toasted fennel seeds
Zest of one orange
1 teaspoon red pepper flakes
Olive oil, as needed
Salt, to taste
Combine the first six ingredients, mix well, season with salt to taste (some olives are saltier than others), then pour enough olive oil over mixture to cover. Let marinate in the refrigerator overnight. Pull from refrigerator an hour before serving to bring the oil back to room temperature.
BETH BELANGE, PROMOTIONS DIRECTOR AT SUN KING BREWERY & SPIRITS
“When I dip, you dip, we dip! What’s better than dippable queso cheese? Beer Cheese Queso! Serve with fresh avocado, tortilla chips or veggie sticks. This dip is sure to score you a few points with sports fans!”
PACHANGA BEER CHEESE
1 tablespoon butter
½ yellow onion, chopped
1 poblano pepper, seeded and diced
2 cloves garlic, minced or grated
1 teaspoon cumin
1 pinch salt
2 ounces cream cheese, at room temperature
1 cup whole milk
½ cup Pachanga Mexican Lager
12 ounces sharp cheddar cheese, shredded
12 ounces Monterey Jack cheese, shredded
2 Tablespoons all-purpose flour
2 teaspoons chipotle chili pepper powder
Salsa, avocado, and tortilla chips for serving
Heat the butter in a large skillet over medium heat. Add the onion, poblano, garlic, cumin, and a pinch of salt. Cook until the onion is fragrant, about 5-10 minutes. Add the cream cheese and milk. Cook over medium heat until the sauce is smooth, and the cream cheese has melted. Then, stir in the Pachanga.
In a bowl, toss together the shredded cheese with the flour. Little by little, add the cheese to the warm milk, whisking until the sauce is smooth. Stir in the chipotle chili powder.
Serve the queso warm topped with salsa and avocado and alongside tortilla chips.
TRACY REDMAN, FOOD PREPARER AT WILDWOOD MARKET
“I think corndogs are THE best Super Bowl snack because they’re easy! You don’t need a plate, you can just walk around and chat, or find a good spot to watch the game with your corndog in ya hand and a beverage or Jell-O shot in the other!”
1 cup yellow cornmeal
1 cup all-purpose flour
¼ teaspoon salt
⅛ teaspoon black pepper
¼ cup white sugar
4 teaspoons baking powder
1 cup milk
1 quart vegetable oil for frying
The easiest way to do it is to make the batter (by combining all the ingredients above minus the vegetable oil), put some batter in a pint glass, skewer your hot dog, dip it in the glass, then deep fry in the vegetable oil until golden brown. Don’t forget the mustard!
BAILEY TROYER, SOUS CHEF AT SCARLET LANE GASTROPUB
“These pulled pork tacos have a little bit of everything you need in a Super Bowl snack. The sweet onion jam definitely livens up the classic BBQ pulled pork combo, and the Brussels sprout slaw gives a little crunch and balance to the tangy BBQ sauce. They’re a quick, flavorful bite that you’ll want to grab one or three of. The onion jam would also be delicious on game day hamburgers and hot dogs—I want to put it on everything!”
PULLED PORK TACOS WITH BRUSSELS SPROUT SLAW, BBQ SAUCE, ONION JAM AND COTIJA CHEESE
Shaved fresh Brussels sprouts and carrots (dressed in your favorite slaw sauce)
BBQ sauce for drizzling
Onion jam (recipe follows)
Cotija cheese to sprinkle on top
4 onions, julienned
4 tablespoons butter
2 tablespoons sugar
¼ cup sherry vinegar
1 tablespoon soy sauce
1 tablespoon maple syrup
Salt and pepper, to taste
Melt butter in a medium sized saucepan, add onions. Season with salt and pepper. Cook on low heat, stirring occasionally, until onions caramelize. Once caramelized, bump up the heat and add sugar, vinegar, soy sauce and syrup to onions. Let the mixture simmer for about 5 minutes, or until vinegar has been mostly reduced. Remove pan from heat and let cool.
Optional: Blend the finished onion jam in a food processor for a few seconds for spreadable goodness.
MOLLIE ELEY, CO-OWNER OF GOOSE THE MARKET AND SMOKING GOOSE
“Be sure to add something sweet to your mix of paired cheeses and cured meats. Truffles from The Best Chocolate in Town, Smoking Goose bacon popcorn from Just Pop In!, 4 Birds Bakery‘s pecan cookies, or some of the seasonal treats we’re bringing in for Valentine’s Day.”
GAME DAY CHARCUTERIE BOARD
Let Goose assemble this edible “tour” of the market’s cheese and charcuterie case so all you have to do before the game starts is unwrap the board. Or, walk-in to shop a la carte for slices cut to order: Goose is open daily at 10am.
Stephanie Groves is a freelance writer based in Indianapolis who will be trying her hand at making Pachanga queso and pulled pork tacos this Sunday.