Whether you are ordering food for your Super Bowl party from local caterers' menus or you're making your own dishes for Sunday's game, Patch has you covered.
Here are some tips on what to cook for your Super Bowl party directly from Yorktown resident Rob Del Balzo, a caterer to the stars who owns Nuttin To It! Express Cuisine and Catering in Yorktown.
Buffalo Chicken Quesadilla with Blue Cheese Dipping Sauce
Brush boneless chicken thighs with vegetable oil and dust with salt, pepper and cajun rub (homemade or store bought).
Grill chicken thighs until internal temperature of 165 is reached.
Shred chicken and toss with your favorite hot sauce. Take flour tortilla and add shredded cheddar cheese to cover entire tortilla and add chicken atop the cheese. Fold the quesadilla in half and spray both sides with vegetable oil spray (to avoid sticking to sheet tray).Turn oven to broil, and place quesadilla on sheet tray.
Let cook 3-4 minutes (depending on broiler) then flip to brown other side.
Cut into quarters and serve with your favorite blue cheese dipping sauce. Crumbled blue cheese also makes a nice addition inside the quesadilla.
Grilled Pineapple Teriyaki Steak Skewers
Cut flank steak into 2 inch cubes. Core pineapple and cut into 2" cubes. In a separate bowl, extract the juice from 3 oranges, crush 3 cloves of garlic, and 1 piece of fresh ginger, and mix with 1 cup of soy sauce and one cup of teriyaki sauce. Add a pinch of crushed red pepper flakes (more than a pinch if you like it spicy), and a pinch of black pepper.
Add the steak into the mixture and let marinate refrigerated for at least 4 hours (longer the better).
Soak 10" skewers in water (to prevent from burning). Place steak and pineapples alternating on skewer and cook 2-3 minutes on each side over high heat. Serve immediately.
Bacon Wrapped Jalapenos Stuffed with Cheddar Cheese and Caramelized Shallots
Cut jalapenos in half and remove seeds. Drizzle vegetable oil, salt and pepper on peppers on the jalapenos and grill skin-side down for 2-3 minutes on high until there is a slight char on the skin.
In a separate pan, cook bacon so that it is still pliable. Chop shallots finely and saute in the bacon drippings on medium heat until brown and set aside. Stuff cavity of jalapeno with shredded cheddar cheese and top with caramelized shallots.
Wrap bacon around stuffed jalapeno and place on sheet pan in oven on 375 degrees for 8-10 minutes until the cheese is melted and bacon has crusted around the jalapeno.
Serve with sour cream. (puree fire roasted peppers and roasted garlic into your sour cream for a nice additional flavor, mix in some cooled off bacon drippings to be dangerous!)