Do you want to get creative with your Super Bowl party this year? If Google is your only source, you will almost inevitably get some really bad ideas! Mini mushroom burgers!? Seriously!? When Michelle saw that, she quickly invited me to do a guest post on expat Super Bowl party foods that would appeal to… well… people who watch the Super Bowl. So in the spirit of globalization, I happily bring to your attention these tasty international game-day foods that your arteries can surely afford to eat for one day out of the year.
Try out some classic Roman street food this year with supplì (aka arancini). It is one of my favorite foods from our last Italy vacation. They are basically fried rice balls with a gooey mozzarella filling. These should be eaten hot and crispy, fresh out of the frier. Check them out at Eating Italy Food Tours.
A real Dutch treat, similar to croquettes. Michelle thought about making them one day until she looked up a recipe, and… in her words… “they’re basically deep-fried gravy!?” But they are so much more! You can find a good recipe and explanation at The Dutch Table.
For those wanting a little less gravy and more protein, Scotch eggs are the perfect compromise. Though perhaps not as authentically Scottish as a good haggis in a whisky cream sauce, they are quite a delight. Basically, wrap a hard-boiled egg in mashed sausage, bread it, and deep fry. Michelle recently made a big batch for my coworkers, and they all got scarfed down rather quickly! Michelle’s preferred recipe is from Jamie Oliver.
If you are getting bored of deep-fried spheres, try frying up these delightful triangular morsels. Samosas can be filled with various fillings, so you will surely be able to please everyone. Of course, the meat fillings are the best… 😉 For a traditional Indian recipe, see Journey Kitchen.
Suresh, one of our Nepalese friends, recently made momos, and Michelle absolutely fell in love with them. These soft dumplings can be formed into different shapes with different fillings, so again you should be able to make everyone happy. Check out his preferred recipe at Evergreen Recipes.
To end this post, I would like to share one classic American game-day staple with our international friends that is sure to be a crowd pleaser no matter what country you live in. Potato skins are a simple, well-balanced meal in themselves with the three most important food groups: meat, cheese, and potatoes. Here is my personal recipe:
- First wash your potatoes and poke holes in them with a fork.
- Then smear olive oil and salt all over their exteriors.
- Bake them at around 180 C / 350 F for somewhere between 1 to 1.5 hours until the skins start to crisp up on the outside and the insides are soft when you cut in to them.
- Cut the potatoes in half and scoop out the soft insides of the potato and do something with them… I use it for a potato salad, with vinegar, NOT mayonnaise… But you don’t need it for the potato skins.
- Put the empty skins on a baking sheet, put a small bit of butter inside, and cover the inside with a layer of shredded cheddar cheese.
- Fry up some bacon bits and put them on top of the cheese.
- Rebake the skins until all the cheese is melted and the skins are good and crispy.
- You can also serve with a scoop of sour cream or Greek yoghurt on top.