Super Bowl Spectacular!
A dude's gotta eat. And on Super Bowl Sunday, he's gotta eat like a feudal lord. Only there's no suckling pig in the cards for this Prince of the Gridiron. No, there's an unwritten code of the Super Bowl, to which all dudes must abide: Eat the stuff your mom never let you touch as a kid. Beer! Nitrate-laden meats! Marshmallow fluff, straight from the jar! Let it all hang out, bro. On today of all days, you truly are the man.
Peanut Butter S'mores on the Grill
As long as you've got your grill fired up, use some of that residual heat for a quick, crowd-pleasing dessert. For a super-chocolatey variation, try chocolate graham crackers. Not into marshmallow fluff? Large marshmallows will work just fine.
Makes 12 dudical servings
24 graham cracker halves
11/2 cups marshmallow fluff
12 peanut butter cups
1) If not already hot, preheat your gas grill to medium.
2) Spread marshmallow fluff on each of the graham crackers. Place half of the graham crackers in a 9 x 13-inch baking pan, marshmallow-side up.
3) Place a peanut butter cup on each of the graham crackers, and cover with the other graham crackers, marshmallow-side down.
4) Cover the pan with aluminum foil and grill for 3 to 5 minutes, or until chocolate melts. Serve hot off the grill with a small scoop of ice cream.
Jarred, prepared sauerkraut
Vegetable sticks and dip
What About Beer?
Perfect pairings for your game day spread
Ted Rice has been the master brewer at Chama River Brewing Company (4939 Pan American Freeway, 342-1800), and before that, the Blue Corn Café and Brewery, for the last six-and-a-half years. His approach to beer is half science, half art. "We have 10 beers on tap at all times—six house brews and four specials that I'm constantly playing with." That might include a seasonal beer, a hoppy "double India pale ale" or a Belgian-style "dubbl." "I'm doing this dark amber ale right now. It's spicy with dark sugar notes and," he pauses for an instant, "... dangerously drinkable." With a palate like that—coupled with an unquenchable passion for beer—it's no wonder Ted is considered an expert among hop-heads all over the city.
"When you think about where brats come from, you think of Germany and Oktoberfest," Ted says. "So keep German-style beers in mind. I suggest an amber ale, which has a lot of flavor, but is still really drinkable and not overpowering."
Hamburgers, Grilled Meats
"Brown ale, porter or stout all stand up to the flavors of the grill."
Spicy Chicken Wings
"A good Pilsner has more dryness and that hop edge, which makes for a good quencher to quell that heat."
Pizza goes well with virtually all beers, but Ted says "any American microbrew amber ale" won't ever let you down.
Sandwiches, Cold Cut Trays
"When it comes to deli stuff, it's really the drinker's choice. I suggest a golden or amber ale, an India pale ale, or a pilsner."
"Definitely get the Imperial Stout. It's really full-bodied, with deep chocolate and coffee notes." Think of it as a "dessert beer."