Recipe: How To Put More 'Super' in Your Bowl

Paula Chmiel is a veteran of linen-tablecloth New York City restaurants. But no matter how many elegant dinners she's prepared, she's never happier than when she's at home working the kitchen for hordes of football fans.

"It's fun feeding all these knuckleheads," she says with a laugh. "They're so into the game and this is fun for me to make things they love for the game. Every once in awhile, I will throw in some new recipes to shake things up, but party staples are usually the best."

"But I will warn you," Chmiel says, "if you're a Patriots fan, keep it to yourself. This is a Giants household!"

For any home cook who's getting ready for feeding the masses, here are a few recipes for the big game. And for anyone who's got other favorites, post your specialties for filling the bellies of the faithful: 

PULLED-PORK SANDWICHES

• 2T ground cumin  
• 1/4c  brown sugar
• 1/2 c  paprika
• 1/4c chili powder
• 1T cayenne pepper
• 1t ground mace
• 1/4c salt
• 1/4c ground black pepper

Combine these 8 ingredients and rub on 4 pounds of pork shoulder. Preheat oven to 325 degrees.  In a large ovenproof pot (big enough to hold the meat) heat to medium 2 Tablespoons of vegetable oil. Brown meat well on all sides, then cover well and bake until meat can be shredded with a fork, about 3 to 3-1/2 hours. Skim fat from pan juices. Shred meat with fork and discard bones, fat and sometimes skin. Mix meat with pan juices.  Can be eaten immediately or refrigerated or frozen until ready to use. 

BARBECUE SAUCE

• 11/2 c ketchup
• 1c. cider vinegar
• 1/4c Worcestershire sauce
• 1c. brown sugar
• 2T dry mustard
• 4T. chili powder
• 1T grated fresh ginger or 1t. ground
• 2 cloves minced garlic
• 2T. vegetable oil
• 3 slices lemon 

Combine in a saucepan.  Heat, stirring often and simmer 5 minutes, Remove lemon slices. 

COLE SLAW

• 3/4c mayonnaise
• 1/4c white vinegar
• 1T, sugar

Combine these 3 ingredients. Add 1 small head of finely shredded green cabbage. Toss and season to taste with salt and black pepper.

BUILD A SANDWICH

Combine and heat pork and barbecue sauce.  On your favorite roll pile heated pork  and top with cole slaw.  Makes about 12 sandwiches.

HOT CRAB AND JALAPENO DIP

• 1/2 medium red bell pepper seeded and chopped finely
• 1 14 ounce can artichoke hearts, drained and chopped
• 1c. mayonnaise
• 1/2c. grated Parmesan  cheese
• 1/4c thinly sliced green onions
• 1T. Worcestershire sauce
• 1T. finely chopped pickled jalapeno chili
• 1 1/2t. fresh lemon juice
• 1/2t. celery salt
• 8 ounces crabmeat

Preheat oven to 375 degrees.  Combine all of the above ingredients in a bowl. Transfer to 8 inch quiche or pie pan, spread evenly.  Sprinkle with 1/3 cup slivered almonds.  Bake 30 minutes, until bubbly and golden.  Serve warm with crackers.

BUFFALO CHICKEN WINGS

Preheat oven to 375 degrees. Spread 3 pounds of chicken wings on a lightly greased rimmed baking sheet and bake 45 minutes, tossing every 15 minutes.

While the wings are in the oven, combine 6 Tablespoons of butter, 4 Tablespoons of red wine vinegar, and 4 Tablespoons of hot red pepper sauce in a saucepan and melt butter. Toss wings in sauce and serve! 

ORIENTAL CHICKEN WINGS

• 1/4c Chinese fermented back beans
• 1/2c soy sauce
• ¼ c sesame oil
• 1/4c unseasoned rice vinegar
• 1/2c brown sugar
• 1/4c molasses
• 2/3c hoisin sauce
• 1/4c horseradish
• 1/4c Dijon mustard
• 1T minced garlic 
• 1/2c ketchup
• 4lb. wings

Combine all the ingredients except for the chicken wings. Toss to coat and let marinate for at least 6 hours.  Preheat oven to 400 degrees Arrange wings on a rimmed baking dish and bake 45 min. Baste every 10 minutes, until well glazed. Serve hot or at room temperature.

BLUE CHEESE DRESSING

• 1c mayonnaise
• 1/2c sour cream
• 1-2T.  red wine vinegar
• 1t. minced garlic
• 1/2t  Worcestershire sauce salt and pepper to taste.
• Combine in a blender.

Then add 4 ounces of blue cheese and blend to desired consistency. If you really like blue cheese you can add 1-2 ounces of crumbles and just mix in, don’t blend.