One of the best snacking days of the year is here.
It’s Super Bowl Sunday, of course. But rather than just ripping into a bag of chips, show your colors and put together a Super Bowl menu that has some more gourmet options and alternatives to your typical junk food.
This year, more top chefs are turning their toques to a team cap!
Daniel Boulud, the acclaimed French chef and his restaurants are known for fine dining, but even he can let his hair down on Super Bowl Sunday.
Other quality restaurants and markets are offering top-tier takeout food or in-restaurant game experiences.
Willow Road’s “Bubbles and Buckets” takes it up a notch with champagne.
If you got that big screen TV in time for the game, there are some super recipes to make for the Super Bowl too. From ribs to guacamole, there are hearty meals and snacks for a big party or a party of two…
Peruse the offerings and enjoy a delicious gourmet Super Bowl.
Get ready for Super Bowl Sunday!
il Buco Alimentari & Vineria
Pre-order salumi and cheese platters, panini, housemade bread, assorted desserts and more, or choose from our selection of Italian products, housemade or imported pastas, sauces and roasted meats from Chef Justin’s kitchen to prepare your own feast.
Salumi Platter $60
(serves 10-12 people)
Seven different kinds of our house-cured and domestic meats
Formaggi Platter $80
(serves 10-12 people)
A selection of four local and imported cheeses perfectly paired with honey, savory jam or mostarda
Panini Platter $85 each
Four 18" sandwiches cut into 4 portions with a side of pickled veggies
Choice of:
Prosciutto Americano & Parmigiano
Salami Toscano & Capra Sarda
Salame Rosa & Rupert
Pane
Housemade Bread by baker Kamel Saci $5–8.50/loaf
Ciabatta, Cereal, Cracked Wheat, Lentil, Country, Filone, Raisin Walnut, Fig Hazelnut, Rosemary Focaccia, Focaccia Fino
Pasta Sauce (pint/qt)
Bolognese -$7/$14
Pomodoro -$6/$12
Housemade Pasta (per lb)
Pappardelle - $9
Penne -$7
Roasted Meats
Whole Chicken: $9.95/lb
Porchetta: $28/lb
Dolci
Olive Oil Cake $30
Dark Chocolate/Ganache Loaf $40
Fruit Crostata $35
Bomboloni $5/each
Assorted Biscotti $12/dozen
Assorted Cookies: Pignoli or Rosemary Semolina $10/dozen
* Please email caitlinrose.mc@gmail.com to place your order by Friday, Feb. 1st, for speedy pick up on Sunday between 9am - 6pm.
Special Hours for Super Bowl Sunday:
Alimentari
9am - 6pm for all your shopping needs
Breakfast
9am -11am
Lunch
11- 4:30pm/ 6pm in the Alimentari
Dinner
Closed in honor of our own il Buco/il Buco Alimentari & Vineria Staff Party
Chef Daniel Boulud’s Epicerie Boulud Superbowl Menu
SNACKS
Spicy White Cheddar Popcorn ................................... $10 a bag
Corn Tortilla Chips .................................................$8 a bag
Thai Lime Gaufrettes .............................................. $10 a bag
DBBQ Gaufrettes .................................................. $10 a bag
House-Made Pretzels .....................................................$15 Three pieces with triple mustard
DIPS
Roasted Tomato & Vegetable Salsa .......................... $12 per pint
Freshly Made Guacamole ...................................... $14 per pint
Warm Spinach and Artichoke Dip ..................................... $18 with Sourdough Boule, serves 4-6
House-Made Chickpea Hummus ...................................... $16 with sliced cucumber and pita
Baba Ganoush ............................................................. $18 with sliced cucumber and pita
Assorted Crudité .......................................................... $26 with Garlic Aioli, serves 4-6
SEAFOOD
Prawn Cocktail with Classical Garnishes ..................$36 per dozen
Mini Maine Lobster Rolls ...................................$42 per dozen with avocado, lettuce, tomato and horseradish
PASTA
MEAT
House-Made DBGB Hotdogs ............................................ $32 Six dogs with brioche buns and relish
Assorted DBGB Cocktail Sausages ....................................... $40 12 mini Bratwurst, Hotdog Espagnol, Thai and sausages
Angus Beef Chili Beans1 ........................................$18 per quart with aged New York cheddar
Pulled BBQ Short Rib Sliders ............................................. $24 with Brussels sprout slaw on peppered brioche buns, serves 6
Spicy Moroccan Lamb Meatballs......................................... $28 with feta cheese, olives, and brioche buns, serves 8
Jumbo Amish Chicken Wings ............................................. $36 Two dozen in your choice of flavor: • Classic Buffalo: with blue cheese dressing and celery salad • Spicy Thai: with peanut sauce, sweet pickled cucumber & red onion slaw
GIANT TWO FOOT SUBS
The Italian Sub.............................................................. $39 prosciutto, salami, mortadella, coppa, fresh mozzarella, lettuce, tomato and basil on focaccia
The Black and Blue ......................................................... $42 roasted medium rare blackened beef, Maytag blue cheese, horseradish arugula and pickled onions on peppered focaccia
The Big Tuna ............................................................... $44 olive oil poached Albacore tuna salad, boiled egg, red onion, celery
lettuce, tomato and avocado on olive focaccia
SWEETS
Assortment of Super Bowl Cookies ........................... 8 pieces, $36 Chocolate Chip Cookies ....................................... $25 per dozen Gelato ...............................................................$12 per pint Chocolate-Chocolate Cake, Pistachio-Black Cherry
Coffee-Caramel or Blood Orange Creamsicle
Epicerie Boulud Signature Lasagna Bolognese.......................... $38 serves 4-6
Truffled Macaroni and Cheese Gratin ................................... $42 serves 4-6
Willow Road Restaurant
Recently opened Chelsea gastropub is hosting a "Bubbles and Buckets" event on Superbowl Sunday.
The game will play on four 65-inch flat screen televisions, and Chef Todd Macdonald's acclaimed bucket of jerk-spiced buttermilk fried chicken will be served with a bottle of Veuve Clicquot. To RSVP: superbowl@willowroadnyc.com.
1. The "Bubbles and Buckets" special is available for parties of 6 ppl or more. Pricing is $1,000 for 6 people and $1,500 for 8 people. It includes UNLIMITED buckets of fried chicken (photo attached) and bottles of Veuve Clicquot, plus the table for the duration of the game.
2. For smaller groups, an a la carte menu with super bowl-inspired fare is available. Seating will be first-come, first-served. Bar seating will also be available.
Here is the menu:
Small Bites:
- Pigs in a Blanket (special)
- Duck fat crisps
- Hunk of aged cheddar
Small Plates:
- duck confit nachos (special)
- Hot chicken wings (special)
- 20 greens salad
- Charred bean salad
Entrees:
- Buttermilk fried chicken
- Willow Burger (special)
- Willow's Mac n' cheese (bigger portion)
Sides:
- Kale Salad
- Brussel Sprouts
The artist who creates the beguiling Willow Road poster ads is James Gulliver Hancock and the lady pictured in the super bowl flyer is one of his illustrations from the "Miss Subways" program. Here's more info for background:
Esteemed NYC artist James Gulliver Hancock is a Brooklyn-based Australian illustrator renowned for his ongoing project, All the Buildings in NYC, where he was commissioned to draw every building in the city’s five boroughs.
At Willow Road, Hancock’s sketches include a large, playful mural of the neighborhood and his rendition of the “Miss Subways” program, a citywide pageant from the 1940's to the 1970's that featured a female subway passenger on posters throughout the New York subway system.
Artisanal Cheese Gourmet Tailgate Takeout
The easiest way to score major points for sophisticated snacks is a cheese spread from Artisanal. It’s easy too.
For the Super Bowl snack-table, there’s an assortment of eight cheeses, plus dried fruits, nuts, crackers and a condiment ($185). It’s a feast fit for up to 16 people, and an easy-to-assemble one, too: Cheese descriptions and display tags are included in the box.
If hosting a smaller gang, order the five cheese package ($145).
Or try Artisanal’s CheeseClock Collection (All-in-One) featuring four European cheeses ranging in flavor from mild to strong. The collection ($49) comes with fromager notes, cheese display tags and wine and cheese pairings. http://www.artisanalcheese.com/pairing/
Everything you need to stage an easy and elegant cheese tasting that’s guaranteed to be more satisfying than the halftime show.
Delicious, Easy Make At Home Recipes:
From this Examiner’s cookbook: The Hamptons & Long Island Homegrown Cookbook:
Chef Gretchen Menser
Fresno Restaurant, East Hampton (www.fresnorestaurant.com)
Braised Beef Short Ribs with Creamy Polenta & Halsey Farm Apple Gremolata
Servers 4
4ea. Boneless Beef Short Ribs
2ea. Ribs of Celery, medium diced
2ea. Carrots, peeled and medium diced
3ea. Small Spanish Onions, peeled and medium diced
1ea. 29oz. Can of Tomato Puree
1ea. 750ml. Bottle of Good Red Wine
4ea. Cinnamon Sticks
2oz. Whole Coriander Seeds
4ea. Whole Star Anise
2oz. Whole Black Peppercorns
5ea. Sprigs of Rosemary
Preheat Oven To 300 Degrees
1. Season the short ribs with kosher salt and ground black pepper
2. Sear the short ribs in a hot saute pan with 1oz. of canola oil
3. Transfer the short ribs to a large roasting pan
3. Set the roasting pan over the stove burns over medium heat, add the red wine
4. Add the tomato puree and bring up to a medium simmer
5. Add the diced mire poix and all of the spices
6. Cover the pan with aluminum foil and place in the oven
7. Cook for 3 to 3 1/2 hours or until tender
8. Remove the short ribs from the braising liquid and strain out all to the vegetables and spices
9. Reduce the braising liquid by half
10. Portion the short ribs into 4 equal portion and reheat them in the reduced braising liquid
11. Place each portion of short ribs over creamy polenta, sauce each rib with reduced brasing liquid and top with the gremolata
Halsey Farm Apple Gremolata
2ea. Medium Apples
1tbs. Freshly Grated Horseradish
Zest of 1 ea. Lemon, Lime and Orange
1tbs. Finely Chopped Italian Parsley
Kosher Salt and Ground Black Pepper, to taste
Extra Virgin Olive Oil and Fresh Lemon Juice
1. Use any apple you prefer, if you can find local use them
2. On a Japanese mandoline fitted with the small teeth, finely grate the apples
3. Wash and peel the horseradish. Chop into small pieces and place in a food processor until finely grated
4. In a bowl toss the apples with the horseradish, zest, parsley and drizzle with Extra Virgin Olive oil and lemon juice
5. Season with Kosher salt and ground black pepper to taste
Spicy Guacamole
3ea. Large Ripe Haas Avocados
1ea. Large Jalapeno
1ea. Medium Red Onion
3tbs. Chopped Fresh Cilantro
Fresh Lime Juice, to taste
Kosher salt, to taste
1. Slice and remove the seed of each avocado, remove the flesh and roughly chop
2. Wash, remove seeds and ribs of the jalapeno, finely dice
3. Peel the red onion and finely dice
4. Place the avocados, jalapeno and onion in a stainless steel bowl, add the cilantro
5. With a potato masher mash the avocados until just slightly lumpy
6. Add fresh lime juice and salt to taste
Note: Guacamole can be made 1 hour in advance. Cover directly on the guacamole with plastic wrap and store in the refrigerator
Potato Skins from Food Blogger, Lottie + Doof (www.lottieanddoof.com)
• 4 large baking potatoes
• vegetable oil
• 6 slices of bacon, cooked until crisp and diced
• 2 cups grated sharp cheddar cheese
• 2 cups grated monterey jack or other mild melting cheese
• 1/2 teaspoon cayenne pepper
• kosher salt and freshly ground black pepper
•
• sour cream and chopped scallions, for serving
Preheat the oven to 425° F. Wash the potatoes and thoroughly dry them with a kitchen towel. Rub the potatoes with vegetable oil and place on a lightly oiled rimmed baking sheet. Sprinkle liberally with salt and pepper. Bake for 60-70 minutes, or until the potatoes are tender. You can flip them over halfway through baking to even out the cooking.
Leave the oven on, and set aside potatoes until they are cool enough to handle. Carefully cut each potato into quarters, lengthwise. Use a spoon to scrape out all but 1/2-inch of potato from each wedge. Place potato skins on sheet, spacing about 1-inch apart. Sprinkle with salt and pepper. Return them to the oven and bake for 10 minutes, to crisp them up.
Meanwhile, combine the shredded cheeses, bacon bits and cayenne pepper in a medium bowl.
Remove the skins from the oven and top each one with a mound of the cheese mixture. Return to the oven and bake until the cheese is melted, about 10 minutes.
Serve hot from the oven topped with sour cream and green onions.
Touchdown!
Short Rib Chili Nachos
From Melissa Clark, New York Times
http://www.nytimes.com/recipes/1014510/Short-Rib-Chili-Nachos.html
TOTAL TIME
3 hours
INGREDIENTS
4 pounds bone-in beef short ribs, patted dry
5 teaspoons coarse kosher salt, more to taste
1 1/2 teaspoons black pepper
5 garlic cloves, smashed and peeled
2 jalapeño or Serrano peppers, halved lengthwise, seeded if desired
1 onion, peeled and quartered lengthwise
1 (28-ounce) can chopped tomatoes
1/2 cup coarsely chopped cilantro stems, and 1/4 cup chopped leaves
2 teaspoons dried oregano
2 tablespoons extra-virgin olive oil
1 to 2 tablespoons chile powder, to taste
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon tomato paste
1 (12-ounce) bottle Mexican lager, like Negra Modelo
1 (13-ounce) package corn tortilla chips
8 ounces white Cheddar cheese, grated (2 cups)
4 avocados, peeled, pitted and diced
Juice of 1 lime
1 1/2 cups store-bought fresh salsa, preferably salsa verde
1 cup Mexican crema or sour cream
Hot sauce, optional
PREPARATION
1.Heat oven to 325 degrees. Season short ribs with 3 teaspoons salt and the black pepper. Let rest while you prepare sauce.
2.Place a large, dry Dutch oven over high heat. Add garlic, peppers and onion to the dry pan. Cook, turning occasionally, until lightly charred all over, about 10 minutes.
3.Transfer garlic, peppers and onion to a blender. Add tomatoes with juice, cilantro stems, oregano and 1 teaspoon salt. Purée until smooth.
4.Return Dutch oven to medium-high heat. Add olive oil. Sear short ribs in batches, until well-browned all over, about 20 minutes. Transfer browned ribs to a bowl.
5.Stir chile powder, cumin and coriander into pot and cook until fragrant, about 30 seconds. Stir in tomato paste and cook until it begins to caramelize, 1 to 2 minutes. Stir in tomato-pepper purée and beer and bring to a simmer. Return short ribs to pot, cover and transfer to oven. Bake for 1 1/2 hours, then uncover pot, give meat a stir, and continue baking until ribs are fork tender and falling off bone, 30 to 45 minutes longer, for a total cooking time of 2 to 2 1/4 hours. (If you have time, let short ribs mixture cool, refrigerate overnight, then remove fat before proceeding.)
6. Once ribs are cool enough to handle, remove from pot, reserving sauce. Shred meat and discard bones and gristle. If sauce seems thin, simmer on stove until it thickens enough to coat a wooden spoon. Return meat to pot.
7.Heat broiler. Spread tortilla chips on a rimmed baking sheet. Top evenly with meat and sauce. Sprinkle cheese over the top. Broil until hot and cheese is melted, 1 to 2 minutes.
8.In a small bowl, mash together avocados, lime juice and 1 teaspoon salt, or to taste.
9.Dollop avocado, salsa and sour cream over hot nachos and drizzle with hot sauce if desired. Scatter the chopped cilantro leaves over top.
YIELD
8 to 12 servings
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