A Supercool Super Bowl Party Menu from Pinch Food Design
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
“New England clam chowder is ideal for the occasion, and serving it in bite-size form keeps you from having to deal with messy bowls of soup,” says Spiegel. “I’d pair them with a quintessential Boston beer, like St Pauli Girl.”
Ingredients:2 lb. chorizo sausage40 manilla clams2 small shallots, finely diced1 small onion, roughly chopped1 clove of garlic, finely diced1 tbsp olive oil2 glasses of dry white wine10 small fingerling potatoes, sliced thin2 tbsp chopped fresh flat leaf parsley1 cup creme fraiche½ tsp saltGround black pepperStorebought mini pastry shells
Directions: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
“Football coaches hold clipboards with all of the plays mapped out on paper, and we take that visual to another place,” says Spiegel. “It’s easy to set up: at a deli, sliced meats and cheeses are placed on butcher paper, and this is the same concept. We use heavy-duty parchment, and label the different salamis, cheeses and prosciutto. Only the paper touches the metal clip.”
Pour Pitchers of Cape Cod Gimlets
"I can imagine drinking this, sitting on a dock on Cape Cod and watching the sun set as the fishing boats roll in," says Spiegel. "We've just enhanced the flavors of a gin and tonic, associated with England, and interpreted here with a twist to celebrate 'New' England."
Yield: Serves 12
Ingredients:12-18 large green bell peppers, cored and seeded, plus 12 thin green bell pepper rounds3 cups New Amsterdam Gin1 ½ cups fresh lime juicer (from about 12 limes)½ simple syrup
Directions: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.