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Super Appetizers for the Super Bowl

Submitted by on January 28, 2010 – 9:30 AMNo Comment
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So this year it’s your turn to host the Super Bowl Party.  And your team is the favorite.  Awesome.  Let other people bring the chips and salsa, the soda and the pizza.

You’ll score big with these old school appetizers.

Tamale Bites

Preheat oven to 350 degrees.

Note: If you don’t happen to have any cornbread handy, grab one of the cheap boxed cornbread mixes from the baking aisle of your supermarket.

Ingredients:

-2 cups crumbled cornbread
-1 can (10 oz) mild enchilada sauce
-1 tsp. garlic powder
-¼ tsp. salt
-1 1/2 lbs ground beef
-1 can (8 oz.) tomato sauce
-1/2 cup shredded cheese (Cheddar, Monterey Jack or Mexican cheese mix)

Directions:

  1. Combine the crumbled cornbread, half the can of enchilada sauce, garlic and salt and mix well.
  2. Add the ground beef and mix well again.
  3. Shape the cornbread/meat mixture into 1-inch balls.
  4. Put the balls into a glass baking dish.
  5. Bake for 18—20 minutes.

While the tamale balls are baking, combine the rest of the enchilada sauce with the tomato sauce in a saucepan.  Stir over low heat until heated through but not bowling.

6. Remove tamale bites from oven.
7. Pour sauce over them.
8. Sprinkle the top with the cheese.
Serve with toothpicks.

Note: If you can’t serve these immediately, keep them warm.  If you have a chafing dish (you can rent them cheaply), that’s ideal but otherwise, just leave them warming in the stove with the heat turned off.

Every game needs two teams, so add some Sausage Balls to the mix.

These spicy, cheesy bite-size meat treats will disappear faster than the St Louis Rams’ Super Bowl dreams.

Sausage Balls

Preheat oven to 350 degrees.
Ingredients:

-1 lb. ground sausage (not links or patties)
-1 1/2 cups Bisquik mix
-1 lb. shredded cheddar cheese

Directions:

1. Brown the sausage in a skillet and drain well.  Cool enough to handle with bare hands.

2. Mix the sausage with the other ingredients and form into one-inch balls.

3. Bake for 20-25 minutes until the meatballs are browned.  Serve warm with toothpicks.

Suggestion: If you like, you can use hot sausage and Mexican-style cheese for Mexican meatballs.

Unless your guests were brought up in a barn, most of them will have brought a six-pack of beer along.  That’s always nice, but you want to make sure you have something on hand that you want to drink.

With spicy food like this you’ll want Amber ales or light lagers that will complement the spice and not compete with it.  A perfect choice is an IPA like Stone Brewing Company’s Stone Ruination, a citrusy-hoppy beer with light carbonation and an almost 8% ABV, this IPA can stand up to the spice without wilting.