Elaine Griffin: Super Bowl Party Tips
Do you want to throw a great Super Bowl party this Sunday? Of course you do! Kathie Lee & Hoda welcomed Better Homes & Gardens contributing editor Elaine Griffin for some great party tips that will definitely make your bash memorable.
- Bring some New Orleans flavor to your party with Mardi Gras Beads featuring your favorite team!
- Create a delicious punch with pineapple juice, lime juice and seltzer (You may want to add some alcohol, which isn’t an option for Kathie Lee & Hoda for another five days).
- Decorate your table with Ikea’s 50-yard line water bottles ($4), wheat grass centerpieces and a green felt runner that looks like turf.
- Celebrate your team with regional snacks, such as crab cakes for Baltimore and potato skin nachos for San Francisco.
- For the walls, you can create crate paper lanterns using materials from the craft store.
- Order a Mardis Gras King Cake, a New Orleans tradition, for a delicious dessert.
- During half time, you can play a Super Bowl dart game to keep your guests entertained.
Kathie Lee & Hoda: Baltimore vs. San Francisco Super Bowl Cook-Off
What’s a Super Bowl party without a little friendly competition? Kathie Lee & Hoda welcomed two accomplished chefs for a Baltimore vs. San Francisco Super Bowl cook-off. Northern California chef Ryan Scott represented San Francisco, while chef Spike Gjerde prepared foods in honor of Baltimore. Here are the guys’ menu suggestions.
Ryan Scott San Francisco Super Bowl Menu:
- Ryan featured two dips: a sourdough dip made with spinach, goat cheese and artichokes, plus a spicy crab dip made with cream cheese, mayonnaise, pimiento and crab.
- For the main course, throw chorizo, clams, sausage and potatoes into a crockpot for an easy and delicious stew. Top with a drizzle of pesto.
- For a festive drink, try a “Limerita” with limeade mix and beer.
Spike Gjerde Baltimore Super Bowl Menu:
- Spike started his meal with disco fries, the Baltimore version of poutine. Disco fries are french fries topped with crab, roasted pork and melted cheese.
- Next, he prepared a meatloaf sandwich topped with onion rings and pickled red cabbage, made completely with local Baltimore ingredients.
- Finally, a classic and delicious chicken wing, followed by a punch made with local beer and jam.
Kathie Lee & Hoda had the envy-inducing task of trying all these delicious foods and deciding a winner. Eventually, they settled on the Baltimore menu, but either menu idea would be perfect for a Super Bowl party! Check out two of Spike’s winning recipes below, including his unique Raven Wings Recipe.
Spike Gjerde: Raven Wings Recipe
Ingredients For Raven Wings:
- 2 pounds Chicken Wings
- Fish pepper
- Salt and pepper for seasoning
Ingredients For Raven Wings Sauce:
- 2 tablespoons Molasses
- 1/4 cup Honey
- Hot sauce (to taste)
- 1 ounce Cider vinegar
- 1 tablespoon Soy Sauce
- 1 tablespoon Garlic Powder
- Black pepper (to taste)
Kathie Lee & Hoda Raven Wings Directions:
- Whisk all sauce ingredients together to create the sauce.
- Rinse chicken wings and pat dry. Season with fish pepper powder, salt and pepper to taste. Bake at 225 degrees for 45 minutes, then remove from oven. Add back to oven and broil wings until crispy.
- Coat wings in sauce and serve.
Spike Gjerde: Baltimore 3 1/2 Beer Punch Recipe
Baltimore 3 1/2 Beer Punch Ingredients:
- 16 oz. Maryland-style Rye Whiskey
- 10 oz. Verjus or Fresh Lemon Juice
- 1.5 cup light Brown Sugar
- 1/2 cup preserved Blackberry jam
- 24 oz. Union Craft Brewery Duckpin Pale Ale
- 6 shakes Angostura Bitters
- 1 ice block
Kathie Lee & Hoda Baltimore 3 1/2 Beer Punch Directions:
- Combine brown sugar, jam and verjus in a punch bowl and stir together. Add rye whiskey and bitters, stir until well mixed. Then add ice and ladle punch mixture over the ice 15 times. Add beer and serve.