By Sydney Kerelo and Brandon Holveck
Super Bowl Sunday isn’t just about the football or the commercials—for some people, the menu is the most important part! Whether you’re tailgating in Cincinnati, Los Angeles or your living room, you can recreate some classic game-day staples the way a few of your favorite local restaurants do.
A major staple on Super Bowl Sunday’s game day menu is a delicious and crunchy cheesesteak. Make your roll crunchy on the outside, soft in the middle and filled with high-quality meat—specifically a rib-eye or sirloin from a local butcher. Both cuts have a high marble (fat) content, which helps prevent the meat from drying out.
Another suggestion? Get the meat sliced as thinly as possible.
Make Your Own
(Makes 6 cheesesteaks)
Directions: With your stovetop on medium-high heat, add vegetable or avocado oil to an iron skillet or stainless steel pan. Season the meat with salt and pepper, and add it to the pan. Once the meat begins to brown, top with your choice of cheese and cook for an additional 30 seconds. Add your favorite toppings, like fried onions or mushrooms, and enjoy on the roll.
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Although most restaurants use a deep fryer to cook wings, there are ways to make a crispier wing using a household convection oven. Try making Abbott’s on Broad Creek’s tasty and crunchy dry jerk chicken wings for the big game.
Dry Jerk Rub
Directions: Combine dry ingredients and blend in a food processor. Toss wings in dry ingredients and place on a baking sheet. Bake at 400 degrees F for 28 minutes or until crispy.
Want an appetizer that will feed an entire party? Try making this delicious dip.
Serve with Ritz crackers, celery sticks, carrots or chips.
Directions: Layer chicken breast cutlets in the bottom of a slow cooker and then pour hot sauce over the chicken. Cover with a lid and cook on high until fully-cooked (approximately an hour and a half). Once the chicken is cooked thoroughly, transfer the chicken from the slow cooker to a cutting board and cut into small pieces. Leave the hot sauce in the slow cooker and turn it off temporarily. Add the chicken back into the slow cooker, add cream cheese, sour cream, 1 1/2 cups cheddar cheese and blue cheese. Cover with a lid and cook on high for another hour and a half, stirring halfway through. After its cooked again, stir the mixture and add cream cheese to the top. Cover the lid to let the cheese melt and reduce the heat to low or warm. Finally, serve the dip with crackers, chips or celery.
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