Americans double their average daily consumption on Super Bowl Sunday, a very close second next to Thanksgiving.
Lauren Pineau, of Chicopee, holds a basket of Bourbon BBQ Wings at Theodores' in Springfield..
Looking to score big points with Super Bowl party guests on Feb. 3 in honor of the much anticipated football playoff in New Orleans? Going out or staying in, serve up Big Easy-inspired nosh and few pub-grub favorites this year to let the good times roll.
"It's a New Orleans Super Bowl. Creole dishes can be easy to make home so to be able to combine all of that with the biggest day in football is really cool," said Chef Emily Clark, kitchen manager at Theodores' on Worthington Street in Springfield.
Clark's Super Bowl night menu at the celebrated "Blues, Booze and BBQ" restaurant will highlight gumbo, jambalaya, etouffee (chunks of chicken and sausage sauteed in a brown gravy with tomatoes, diced celery and scallions and served over white rice with cornbread) plus Mardi Gras tastes like crawfish poppers and shrimp Creole.
"Wings and our St. Louis and beef short ribs are hickory-smoked fresh every day. It gives that extra depth of flavor combined with our made in-house barbecue sauces. Both are really popular on Super Bowl Sunday and we definitely go through more than on a regular Sunday," said Clark, sharing that more than 800 wings are set to fly out of the kitchen that day.
Each year, Theodores' has a crowd of regulars who come to watch the game with old friends, drink cold beer and dine on the New York strip steak half-time special or barbecue trimmings fit for a king.
Even more order take out from the to-go menu to create a spread at home with sides of potato salad, sweet slaw, baked beans, and spicy collard greens.
Cooks hoping to tailgate at home for the big day can take some tips from Ricardo McDonald, chef at the new Max Burger on Bliss Road in Longmeadow.
"The secret to making great wings at home is to soak them in cold, salt water. It adds moisture to help the wings take the batter and oil so much better and makes really juicy and crispy bites," McDonald said.
Max Burger's popular "bacon lollipops."
Since Americans double their average daily consumption on Super Bowl Sunday, a very close second next to Thanksgiving, a deep fryer is never too far away on game day.
Frying at a low temps, around 200 to 250 degrees F, is best since too-high temps cook the outsides before the insides, McDonald advises.
McDonald bakes his signature Parmesan cheese wings and recommends that hand cut potato, sweet potato, and eggplant fries be done the same way.
"Baking makes things lighter and healthier because wings are coated with just enough oil not to stick in the aluminum tray. They bake at 300 to 350 degrees F, depending on wing size, and they're my favorite," he said.
Fumbled and forgot to pick up a barbecue sauce? Try making your own. Barbecue sauce is simple with just few essential ingredients.
"Sweat some onions in butter then add tomato sauce or ketchup, chili sauce, Worcestershire sauce, honey and some brown sugar. Cut it down with a little water, bring to boil and simmer. You can add more spice or heat, whatever floats your boat," McDonald said.
Big burgers with American cheese or sliders topped with Gouda will rival even the best commercial or half-time show performer. No matter your pick of lean beef, bison or turkey, be sure to get creative with your seasonings and cook it the right way.
"Make sure your saute pan isn't screaming hot. You want enough for a nice sear on both sides before you finish it off in the oven to the right amount of doneness," McDonald said.
Layer on classics like fresh lettuce, tomato and onion or kick it up a notch with chipotle peppers, caramelized onions, or roasted red pepper and arugula. Traditional ketchup, mayo, and mustard are first-line but don't forget about up-and-comers like garlic butter, spicy Sriracha and sweet teriyaki pineapple sauce.
Sure to incur a penalty without some sweet treats at the party? Keith Weppler, co-owner of Theodores', recommends a slice of a Southern staple, the Graham cracker-crusted key lime pie piled high with meringue.
Timothy Taillefer, general manager of Max Burger, picks homemade whoopee pies or a riff off of their griddle-cooked candied bacon lollipops.
Regular and take-out menus for restaurants are available online. To make Super Bowl Sunday reservations at Theodore's (theodoresbbq.com) or to order from the to-go menu, call (413) 736-6000.
A call-ahead wait list is offered at Max Burger ( www.maxrestaurantgroup.com/burger) but not required and take-out orders can be placed by calling (413) 204-7563.