As we gear up for Super Bowl XLVI to watch the New York Giants and the New England Patriots face-off on February 5, 2012, we would like to take this time to provide you with the blueprint for hosting a Super Bowl Party. The Super Bowl is more than just football. It’s an event that links generations, crosses genders and also just a good time to drink beer for a couple of hours with your friends. I know you have all been to the regular Super Bowl party, you know, the one with a couple chip platters, some dip, and a cooler full of beer. While this may be good for some, but its not the LuxuriousPROTOTYPE way. Simple doesn’t always have to be so simple. With a couple of tips and party ideas we hope to make sure that your friends and family will crown you as the KING of Super Bowl!
For making your man cave, living room or even your outdoor area (depending on where you live) the crown jewel of your favorite team we have listed great places to go to get material:
- Local Party City
- Chairs and lots of them!
- Table – Food placement
- Batteries (just in case the remote stops working)
- Music system or DJ
- Napkins (LOTS!)
Beer-Battered Onion Rings
- 2 large onions, peeled (about 1 1/2 pounds)
- 2/3 cup(s) all-purpose flour
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) paprika
- 1/4 teaspoon(s) freshly ground black pepper
- 1/3 cup(s) flat beer
- 1 large egg white, lightly beaten
- 1 1/2 tablespoon(s) vegetable oil, divided
- Cooking spray
- 1/4 cup(s) ketchup
- Preheat oven to 400 degrees.
- Cut the onion crosswise into 3/4-inch-thick slices, and separate into rings. Use 16 of the largest rings; reserve remaining onion for another use. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, paprika, and pepper in a medium bowl. Stir in beer and egg white (batter will be thick). Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Dip 5 onion rings in batter, letting excess drip off. Add onion rings to pan; cook for 2 minutes on each side or until golden. Place the onion rings on a jelly-roll pan. Repeat procedure of dipping onion rings in batter and cooking in remaining oil, ending with 6 rings. Coat the onion rings with cooking spray. Bake at 400 degrees for 10 minutes or until crisp. Serve rings with ketchup
Meatball Parmigiana Sliders
- 2 slice(s) white or sandwich bread, torn into 1-inch pieces
- 1/2 cup(s) whole milk
- 8 ounce(s) ground beef (85 percent lean)
- 8 ounce(s) ground pork
- 4 ounce(s) ground veal
- 1 cup(s) (1 ounce) finely grated pecorino Romano or Parmesan cheese, divided
- 3 tablespoon(s) coarsely chopped fresh flat-leaf parsley
- 1 clove(s) garlic, minced
- 1 large egg
- Coarse salt
- marinara sauce
- 24 brioche rolls, split
- 1 1/2 cup(s) (5 ounces) coarsely grated mozzarella cheese
- 1/2 cup(s) (1 ounce) finely grated pecorino Romano or Parmesan cheese, for sliders
- Small basil leaves
- Make the meatballs: Soak bread in milk for 5 minutes. Gently mix bread and milk with meats, 1/2 cup Pecorino Romano, parsley, garlic, egg, and 1 teaspoon salt. Refrigerate for at least 30 minutes.
- Roll mixture into 24 one-ounce balls (each about the size of a golf ball).
- Heat sauce in a large heavy pot over medium heat. Drop meatballs into sauce, and bring to a gentle simmer. Cook, partially covered, until meatballs are cooked through, 20 to 25 minutes.
- Make the sandwiches: Preheat oven to 400 degrees F. Working in batches, arrange rolls, cut side up, on a baking sheet. Place 1 meatball, a spoonful of sauce, 1 tablespoon mozzarella, and 1 teaspoon pecorino Romano on bottom halves. Bake until cheese melts, about 3 minutes. Top with basil and close sandwich.
- 4 large (12 ounces each) baking (russet) potatoes, well scrubbed
- 4 slice(s) center-cut bacon
- 1 tablespoon(s) extra virgin olive oil
- 1/3 cup(s) reduced-fat sour cream
- 1 ounce(s) Pecorino Romano cheese, finely grated
- 1 large (10- to 12-ounce) tomato, finely chopped
- 2 tablespoon(s) snipped fresh chives
- Preheat oven to 400 degrees F.
- With fork, pierce each potato 3 times. Place potatoes on parchment paper. Microwave on High 8 minutes. Turn over; microwave on High 10 minutes longer or until tender. Cover with kitchen towel; let cool.
- Meanwhile, in 18″ by 12″ jelly-roll pan, arrange bacon in single layer. Roast 10 to 12 minutes or until browned and crisp. Drain on paper towels. When cool, crumble. Discard fat from pan but do not wipe clean; set pan aside. Reset oven to 475 degrees F.
- Cut each potato in quarters lengthwise. With spoon, scoop potato from skins, leaving about 1/4 inch of potato with skin and being careful not to break through skin. Reserve cooked potato for another use.
- Arrange skins, skin side up, in single layer on reserved pan. Brush with oil; sprinkle with 1/8 teaspoon each salt and freshly ground black pepper.
- Roast 13 to 15 minutes or until browned and crisp. Transfer, skin sides down, to serving plate.
- To assemble, spread 1 teaspoon sour cream on each skin. Top with cheese, tomato, bacon, and chives.
Rotel Spicy Cheesburger Dip
- 1 lb. (16 oz.) VELVEETA®, cut into 1/2-inch cubes
- 1 can (10 oz.) RO*TEL® Diced Tomatoes & Green Chilies, undrained
- 1 cup shredded low-moisture part-skim mozzarella cheese
- 1/2 lb. ground beef, cooked, drained
- 4 green onions, sliced
MIX first 4 ingredients in large microwaveable bowl.
MICROWAVE on HIGH 5 minutes or until VELVEETA® is melted, stirring after 3 minutes. Stir in onions.
Long Island Iced Tea
1oz Absolut Vodka
1oz Jose Cuervo Gold Tequila
1oz Bacardi White Rum
1oz Bombay Sapphire Dry Gin
1oz Cointreau Liqueur
1.5oz Lemon Bar Mix
1 Splash Cola
Take your Collins glass, and fill it with your desired level of ice. Next mix in 1oz Vodka, 1oz Tequila, 1oz Rum, 1oz Gin, 1oz Triple Sec and 1.5oz of Sweet and Sour Mix. Stir it all up and then pour in a splash of your favorite Cola.
3/4 oz Martini Rosso Vermouth
2 1/2 oz Crown Royal Whisky
1 dash Angostura® bitters
1 maraschino cherry
1 twist orange peel
Combine the vermouth, whiskey, and bitters with 2 – 3 ice cubes in a mixing glass. Stir gently, don’t bruise the spirits and cloud the drink. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry.
3/4 oz Bacardi White Rum
3/4 oz Chivas Regal Whisky
3/4 oz Cointreau Liqueur
juice of 1/2 lime
Shake all ingredients with ice, strain into a cocktail glass, and serve.
Garnish with a twist of orange.
Ahh beer, the most quintessitial drink for ANY football game. We all think the classic beer choices are great for watching the game, such as: Miller Light, Budweiser, and Coors Light. However, we wanted to broaden your horizon, for all you are a LuxuriousPROTOTYPE man. We have listed our top picks for non-traditional beers for the Super Bowl.
- Stella Artois
- Dos Equis
- Blue Moon Pale Ale
- Abita Purple Haze
- Magic Hat
- Hoegaarden White Ale
Take one drink for:
Winning the coin toss/loosing the coin toss, giving up a run of 10 yards, a pass of 20 yards, a sack/ tackle for a loss of 2-10 yards, make a field goal of 45 yards or more, missing a field goal of under 50 yards or a 5-10 yard penalty
Take two drinks for:
15+ yard penalty, giving up a touchdown and any turnover
Take three drinks for:
Your team losing on a fourth down situation or making a touchdown of over 50 yards
Take four drinks for:
Giving up any return for a touchdown and/or any reverse plan taken in for a touch down
Rules courtesy of idrink.com
Touchdown Toss Back
The touchdown toss back is a simple game. The game can tweaked to fit your “drinking” needs. The object of the game is to take a shot of your favorite alcohol each time your team scores a touch down. To spice the game up, you can even add a shot of beer each time your team scores a field goal.
ARE YOU READY FOR SOME FOOTBALL!?!
Feel free to leave any suggestions or ideas in the comment box below
-Phaon Spurlock, The Southern Gentleman
Follow me on Twitter – @Phaon
Follow the Magazine on Twitter – @LuxePROTOTYPE