Good Shabbos, Shabbat Shalom! Here are some super ideas to serve to family and friends for your Super Bowl party. For the starting lineup, A Different Kinda Pea Soup can be served in cups or mugs for easier handling, and as an added bonus, it’s vegetarian: https://thecjn.ca/food/the-shabbat-table-veggie-love
Meatballs are always popular fare, whether it’s for the Shabbat table, holiday celebrations, or your Super Bowl party. Choose from Mighty Good Meatballs, Cranberry Chicken Meatballs, or Honey Garlic Meatballs: https://thecjn.ca/food/the-shabbat-table-meatballs-that-super-bowl-fans-will-love-to-tackle
Frigid weather getting you down? Feeling chilly? Warm up with a big bowlful of my Crockpot Chicken Chili. It comes together quickly and stays piping hot while everyone is watching the big game. Instead of raw boneless breasts, you can use cooked chicken or turkey leftovers from Shabbat, adding them to your chili the last 30 minutes of cooking—3 or 4 cups will do just fine. https://oukosher.org/recipes/crock-pot-chicken-chili/ .
My co-author, Daniella Silver, is extremely creative when it comes to serving up food for any occasion. She was super-excited to share two winning recipes (see photos) that will score big points with guests at your Super Bowl celebrations—or any time at all. Her Deli Wrapped Pretzels are always a huge hit at the starting lineup, and her Pulled BBQ Beef Brisket does double-duty, either with a unique nacho topping for your next party or as a marvellous main dish for your Shabbat table. Enjoy!
DANIELLA’S DELI WRAPPED PRETZELS
Recipe and photo from The Silver Platter: Simple Elegance by Daniella Silver and Norene Gilletz (Artscroll)
meat, gluten-free option, do not freeze, yields 8 servings
This recipe couldn’t get any more casual, yet it’s the most popular appetizer at every party. Salty pretzels wrapped with crispy corned beef and seasoned with a spicy-sweet glaze — is your mouth watering yet? This easy-to-make, easy-to-double appetizer (believe me, you’ll want to) is often the top request when the guys get together.
Ingredients
1/4 cup brown sugar, firmly packed
1 tsp chili flakes (or to taste)
1 tsp cayenne pepper (or to taste)
16 long, thick pretzel rods, halved (see Norene’s Notes, below)
1 lb/ 500 g sliced deli corned beef
Cooking Instructions:
Preheat oven to 375°F. Line a baking sheet with aluminum foil; coat with nonstick cooking spray.
In a shallow medium bowl, combine brown sugar, chili flakes, and cayenne pepper. Mix well.
Dredge corned beef strips in mixture on both sides. Wrap 1-2 pieces of deli around the broken edge of each pretzel. Leave the rounded edge of the pretzel uncovered to use as a handle.
Arrange pretzels on prepared baking sheet in a single layer, with the ends of the corned beef under the pretzels so they don’t unravel.
Bake, uncovered, for 15 minutes, until meat is golden and crisp. Serve hot or at room temperature.
Norene’s Notes:
Cut the pretzels in half with a serrated knife or a cleaver, using firm pressure
Dunkin’ Ideas: To serve, dip pretzels in Dijon mustard, sweet chilli sauce, or duck sauce. Yum!
DANIELLA’S PULLED BBQ BEEF NACHOS
Recipe and photo from The Silver Platter: Simple Elegance by Daniella Silver and Norene Gilletz (Artscroll)
meat, gluten-free option, brisket freezes well, yields 12 servings
Slow-cooked pulled beef brisket is an absolute must — try it with this novel nacho topping for your next party. Even though it takes a bit of time to prepare, this meaty masterpiece is worth the effort. This brisket is also delicious on its own as a main dish.
Slow Cooked BBQ Brisket
1 beef brisket (about 4 lb/2.3 kg)
kosher salt
freshly ground black pepper
2 tsp garlic powder
1 tsp chili flakes (or to taste)
2 large onions, chopped
2 cups ketchup
1/3 cup brown sugar
1 cup water or red wine
1/4 cup vinegar
Toppings
1 bag (32 oz/900 g) tortilla chips (regular or gluten-free)
1 pint cherry tomatoes, halved
4 scallions, thinly sliced
1 avocado, peeled, pitted, and diced
sriracha or hot sauce, for drizzling
Cooking Instructions:
Coat the inside of a slow cooker insert with nonstick cooking spray. Add onions and brisket; sprinkle brisket on both sides with salt, pepper, garlic powder, and chili flakes.
Combine ketchup, brown sugar, water, and vinegar in a large measuring cup. Pour over, under, and around brisket. If you have time, marinate overnight in the refrigerator.
Place insert into slow cooker and cook on low for 8-10 hours, until brisket is tender and falls apart when pulled with a fork.
With brisket in slow cooker, use 2 forks to pull it apart. Stir meat together with sauce. Keep warm until serving time.
Spread tortilla chips in a single layer on a large serving platter. Top with shredded brisket, tomatoes, scallions, and avocado. Drizzle with hot sauce.
Norene’s Notes:
Variation: Add 1/2 cup chopped fresh parsley and 1/2 cup sliced black olives along with the tomatoes, scallions, and avocado in Step 5.
No slow cooker? Use a large roasting pan. Cook brisket, covered, in a 325°F oven for 3-4 hours, until fork tender. Calculate 45 minutes cooking time per pound.