While Super Bowl Sunday is only days away, there’s still time to turn it into a party. Check out the clever, super-chic recipe and presentation ideas from N.Y.C.’s Pinch Food Design. They’ve become the go-to caterer for the city’s creative set, from the Museum of Modern Art to patrons of the High Line. These delicious ideas are all finger foods (plus a cocktail), so you won’t be wrangling silverware while you cheer for your team of choice.
Set Up a Raw Bar
“This idea works perfectly for either Seattle or Boston fans, who have a vibrant seafood tradition,” says Pinch co-owner and chef Bob Spiegel. “Fill a wheelbarrow (or galvanized steel tub) with ice and nestle in some oysters, and plan on each guest having 2-3 each. You can also serve whole poached shrimps, king crab legs and clams. If you use a wheelbarrow, it’s incredibly easy to dispose of the setup when the party is over. I also like to have a bowl of lemons with spritzers attached for the seafood. They’re very handy, and a conversation-starter, helping fans get along no matter who they’re rooting for.”
Serve New England Clam and Chorizo Chowder Mini Tarts
2 lb. chorizo sausage
40 manilla clams
2 small shallots, finely diced
1 small onion, roughly chopped
1 clove of garlic, finely diced
1 tbsp olive oil
2 glasses of dry white wine
10 small fingerling potatoes, sliced thin
2 tbsp chopped fresh flat leaf parsley
1 cup creme fraiche
½ tsp salt
Ground black pepper
Storebought mini pastry shells
1. Slice 1 chorizo link in half lengthwise and reserve that half for garnishing, small dice the remaining chorizo.
2. Wash the clams. In a large pan that has a lid, slowly cook the chorizo, shallots, onion and garlic in olive oil. Add the clams, cover the pan to steam them open. Once the clams open, fish them out with a slotted spoon and reserve.
3. Add the white wine and let reduce on medium flame for 10 minutes and add the potato slices.
4. Pull the clams from the shell and add them to chowder. Add the parsley.
5. Stir in the crème fraiche. Season to taste.
6. Slice the reserved chorizo paper thin into half moons. Spoon the chowder into warmed tartlet shells and garnish with the chorizo slice.
Stack up Charcuterie Clipboards
Pour Pitchers of Cape Cod Gimlets
Yield: Serves 12
12-18 large green bell peppers, cored and seeded, plus 12 thin green bell pepper rounds
3 cups New Amsterdam Gin
1 ½ cups fresh lime juicer (from about 12 limes)
½ simple syrup
1. Roughly chop 12 whole bell peppers; place in a blender or food processor and blend to make a smooth, juicy puree. Chop and add the remaining bell peppers as needed to get 3 cups (720 ml) puree.
2. Strain the puree into a 3-quart (2.8-L) pitcher. Then stir in the gin, lime juice, and simple syrup. If using a pitcher, stir in some ice to cool the mixture then strain it out before serving.
3. Pour the cocktail into each of twelve chilled martini glasses and garnish each glass with a green pepper round.