Midday Fix: Carol Mackey’s DIY Super Bowl Party

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Carol Mackey



Choose your colors; Green (turf) accent of black and white stripes (referee)

Repurpose items; beer bottles, baking pan sprayed with chalkboard paint, galvanized bucket, clipboard.

Make it fun and affordable, it’s The Super Bowl.

Balance food flavors and have some healthy options.

Use a slow-cooker and have sliders and appetizers that can be served room temp so you are done cooking when its kick off.


The products mentioned today:

Hamilton Beach Football Slow Cooker

www.hamiltonbeach.com  or


Libbey Football Glasses & Pitcher

www.retail.libbey.com.  The link to purchase is:  https://retail.libbey.com/Product-Repository/Football-Glassware/%28language%29/eng-US#.VKyef3uVlAA

Football Picks

New England Clam Chowder

1/2 lb. bacon, cut into 1-inch strips
1/2 cup of diced carrots, about 1
1 cup of diced onion, about 1/2 of a large onion
1/2 cup of celery, about 1 stalk
corn cut from 1 ear of corn or about 1 cup frozen
2 cloves of garlic, finely minced
4 Tbs flour
2 cups chicken stock
2 cups milk
1 cup heavy cream
4-6 small Yukon Gold Potatoes, peeled and cut into ½-inch dice
15 oz. canned minced clams; drained (2 small cans)
1/2 tsp fresh nutmeg
1/2 tsp thyme
salt and fresh ground pepper to taste
2 Tbs of sherry
minced parsley

Cook bacon until crisp, drain on paper towel and set aside.  Add carrots, corn then onions and celery; sauté, stirring occasionally until translucent then add garlic. Sprinkle flour over mixture; cook 2 to 3 minutes.  Add milk, potatoes and clam juice, nutmeg and thyme, cover and simmer until potatoes are soft.  Add clams, sherry and cream and cook about 5 minutes over medium heat.  Add bacon back to pot, season with salt and pepper and garnish with parsley.  Makes about 6 servings. Serve with Oyster crackers.

Seattle Salmon Sliders with Red Thai Curry Sauce and Asian Slaw

1lb. wild salmon
2 Tbs diced red pepper
2 Tbs diced red onion
1 1/2 Tbs mayonnaise
salt and pepper
1 egg

Mix altogether, form small patties that will fit into slider buns. Brush with oil and grill or sauté in a nonstick skillet about 3-4 minutes per side. Serve on small rolls with Red Thai Curry Sauce and Slaw, skewer with football pick.

Red Thai Curry Sauce

1 can coconut milk
2 Tbs peanut butter
2 Tbs  red curry paste
1 Tbs fish sauce
2 Tbs  lime juice
2 Tbs brown sugar
1 tsp garlic

Pour the coconut milk into a small saucepan over high heat. When the coconut milk reaches a gentle simmer, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar, and garlic. Whisk and keep on high heat for 15 minutes or until the sauce has reduced and thickened.


3 cups napa cabbage, chopped
1 cup daikon, diced into matchsticks
1 cup bean sprouts
3 green onions, diced
3 Tbs cilantro, chopped
1 Tbs lime juice
1 Tbs sesame oil
2 Tbs soy sauce
1 Tbs sriracha
About 1/3 of a cup olive oil

Place Napa cabbage, daikon, spouts, green onions and cilantro together in a medium to large bowl. In a small bowl, whisk together lime juice, soy sauce and sriracha. Slowly whisk in olive oil. Pour dressing over vegetables and toss to coat. Store covered in the fridge until ready to serve. Makes about 8 sliders.

Buffalo Brussels Sprouts with Blue Cheese Dipping Sauce

1 lb. Brussels sprouts, washed and stem trimmed


1 cup flour
1/2 tsp baking powder
3/4 cup beer

Whisk in beer to flour mixture. Adjust batter. If too thick add more beer. If too runny add more flour.

Hot Sauce

1/2 cup hot sauce
1/2 cup butter, melted

To prepare the Buffalo Hot Sauce, combine the hot sauce and butter in a small bowl; set aside.

Blue Cheese Sauce

1/2 cup sour cream
1/2 cup mayo
1/4 cup crumbled blue cheese (to taste)
1/2 Tbs Worcestershire
pepper to taste

To prepare the Brussels, bring a saucepan of water to a boil. Blanch the sprouts in boiling water for about 4 minutes or until almost fork tender, drain.  Fill a straight-sided pot (or use a deep fryer) with canola oil so that it's about 3'' deep, and bring the temperature to around 350°F. Dip cooked Brussels sprouts in beer batter and drop in batches, making sure they do not stick together, cook until nicely browned, drain on a paper towel. Drizzle Buffalo hot sauce over and serve with blue cheese dip.

Shrimp Ceviche with Tortilla Chips

1 lb. cooked shrimp, diced
juice of 2 limes
3 Tbs diced white onion
1/2 cup chopped green olives
2-3 Tbs fresh cilantro
1/2 jalapeno, seeded and diced fine
2 tomatoes, diced and seeded
1/4 cup olive oil
1 avocado, diced

In a bowl add shrimp, diced onion, olives, tomatoes, serrano chili, pour olive oil and lime juice over and stir to combine – gently stir in avocado.  Serve with tortilla chips

Hail Mary Brownies

5 ounces semisweet or bittersweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into pieces
2 Tbs cocoa powder
3/4 cup granulated white sugar
1 tsp pure vanilla extract
3 large eggs, room temperature
3/4 cup flour
1/4 tsp salt
3/4 cup semi-sweet chocolate chips (optional)

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using). Pour into an 9 x9 square pan and bake at 350 for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it . Do not over bake. Remove from oven and let cool on a wire rack, cut into rectangular squares.

Makes: 2 1/2 cups

8 oz. white chocolate, coarsely chopped
1/2 cup heavy cream
1 Tbs unsalted butter, at room temperature
Non-water based green food coloring

Place chocolate in a medium heatproof bowl; set aside. Place cream in a small saucepan over medium heat and bring to a simmer. Pour over       chocolate and let stand until chocolate has softened, about 5 minutes. Add butter and stir until smooth, add food coloring to the white chocolate until desired color. Pour over brownies. Pipe football field design with the royal icing using a #2 or #3 tip.

Royal Icing:

6 Tbs powdered egg whites mixed with 3/4 cup water
4 cups powdered sugar

Beat the egg whites and water until stiff.  Add sugar and beat for 1 minute more.  If icing is too thick add more egg white mixture; if too thin, add more sugar.  Makes about 3 cups. Decorate with a whole almond, use a black food coloring pen to draw football design.

The 12th Man
1 oz. vodka
1 oz. Midori Melon Liqueur
2 oz. Pineapple Juice
2 oz. Orange Juice
3 oz blue curacao

Add the ingredients, in the order listed above, and to an ice filled cocktail glass. You can stir it, but it looks nicer if you leave it as is (this will not be layered, it is about achieving the right color), insert a straw.

The Patriot

1/3 oz. grenadine
1/3 oz. vodka
1/3 oz. blue curacao

Pour grenadine in a shot glass then slowly over the back of a spoon pour in vodka, next pour slowly over the back of a spoon the blue curacao, serve.

Sources for DIY
Galvanized bucket for beer -- Ace Hardware
Turf table cloth -- Home Depot
Wilton Food Coloring Pen -- Joanne’s
Black and white stripped straws -- Target
Washi tape, Jolee’s Boutique football/football helmet stickers, black and white paper, black and white ribbon -- Michaels
Free printable bingo cards -- www.StudioDIY.com
Team napkins -- www.BirthdayExpress.com (also available at Party City)
Chalkboard sprayed baking dishes -- The Dollar Store
Football confetti--The Party Store

Fun Extras
Beer bottle vases-used “white out” to make the football design
Borrow kids football trophies to decorate the table
White hockey or electrical tape for lines down the “field” tablecloth
Also decorated my black tray with hockey tape for the referee stripes
Black and white washi tape on the edges of the platters
Use a clipboard to hold and display the menu

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