Super Bowl Parties — What Are Your Plans?


I want to know where you’re planning to watch the game.

Home? A friend’s? So…. then what are you cooking?

Out at a bar? Which one — and why? (Great wings, great flat screens? They give you a good buy back?)

Let me know and we might feature your recipe or restaurant in an upcoming feature.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.


  1. We will be home. Although if there’s a great party somewhere else and I’m invited our plans can change.
    The menu:
    Buffalo Wings,& Buffalo Shrimp, w/ garlic blue cheese dressing
    7 Layer dip, my college friend from TX gave me the recipe many years ago.Out of those I’ve tried this is the best, simple and always comes out perfect.
    Pigs in a blanket – served w/ honey mustard
    Ina Garten pan fried onion dip,served w/ chips,& crudite
    Beer & White wine sangria

  2. Hi Liz,
    It’s not “gourmet” but it is very tasty, & ALWAYS a hit at parties:
    7 Layer Dip
    1 can of vegetarian refried beans
    1.5 cups of good freshly made guacamole
    1 16 oz container of sour cream
    ½ cup of mayonnaise
    1 package of dry chili mix (look for something that has ground chili as it’s 1st ingredient and doesn’t contain msg, or masa).
    8-10 oz. of shredded cheddar cheese.
    2 large tomatoes seeded and diced
    ½ cup of canned sliced black olives
    4-5 scallions cut broadly
    1 large oval platter around 18” in length
    1 large bag of sturdy Corn chips
    Mix beans with about 2 tsp. Of chili mix.
    Thinly spread bean mixture to cover the entire bottom of the platter
    Spread the guacamole over the beans gently so they do not blend, be sure to cover so bean mix is not visible.
    Mix sour cream, mayonnaise, and remaining chili mix (some mixes are saltier then others, taste as you go to get the best result, spread mixture over guacamole gently spreading so mixture is not mixing with guacamole. Be sure you can’t see the guacamole.
    Sprinkle shredded cheddar cheese over sour cream. Cover the entire dish.
    Sprinkle chopped tomatoes over cheese.
    Sprinkle black olives on top.
    Sprinkle scallions over top.
    Dish should appear very colorful.
    Chill for at least 4 hours. Overnight works well too.
    Serve with chips.
    For the wings, I just follow the direction on the bottle of Franks hot sauce… I bake and baste with the sauce on rather then toss at the end in the sauce. I like them crsip and well done. For the dressing, I use blue cheese, mayo, sour cream, and about 1 clove of fresh garlic and blend. If you have any questions, let me know. Thanks!

  3. We’re going to The Peekskill Brewery’s Superbowl Party! Just because it is the Superbowl doesn’t mean we have drink Bud Light. The bartender told us they are having a sick buffet beyond what you normally get at these things. We’ve been there before for football and they always have a fun crowd.

  4. Hey Liz. We host a Superbowl party every year. Generally, the food is Mexican, as it will be this year, and it always includes guacamole with chips and other finger foods. This year I’m planning to serve red menudo (I hope to get folks to taste it before they know what its key ingredient is!) and green chicken posole (can’t have pork in everything), with all the fixings. I really need to use some of the dried posole I ordered from Rancho Gordo. Dessert and assorted other goodies will be provided by guests.

  5. Kristen, That sounds fun! Which of their brews do you like best?

    Reposado, how many people do you host? Where do you get your “key ingredient” for menudo? Would you mind sharing either or both recipes? (PS: I love Rancho Gordo’s stuff.)

  6. Liz, we generally have 10-15 people for the party. Not sure yet for this year (although my DW may know). I’ll get the tripe at one of the Mexican grocers in WP or Port Chester — haven’t sourced yet and, if necessary, will run down to Arthur Ave. Recipes are also still in the works, and I don’t really follow recipes too closely. The first step for both menudo and posole is to cook the posole after soaking overnight, draining, covering with water, add aromatics, bring to a boil and then simmer for a couple hours. For the posole, I’ll probably use the posole verde recipe on the Rancho Gordo website ( as my jumping off point and add some of the hatch chile puree I have in the freezer and chicken. For the menudo, the next step after cooking the posole is to cook the tripe. First it must be washed carefully and cut into bite size pieces. It is then cooked in water to cover along with quartered pig’s feet. I bring to a boil for a few minutes, drain and rinse the meat clean, and start over with fresh water with onion, garlic, bay leaves, peppercorns, cumin, oregano, cider vinegar, salt and a bit of sugar if necessary to balance, and as many red chiles as I feel like adding (guajillo and arbol usually). I bring to a boil and then simmer until tender — 2 or 3 hours — and let cool in the pot. Next I strain, remove bones and chile skins and seeds and bay leaves and return the good stuff to the pot. I add the posole and more chile, garlic spice, etc. as needed and keep warm. I serve both the posole and menudo with bowls of sliced radishes, onion, cilantro, lightly pickled green cabbage, serrano chile, lime slices and Mexican oregano. Whew, sounds like a lot of work, but it’s not difficult and the pace is leisurely. Can’t wait.

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