Food & Drink

12 courses for your 12th Man gathering

To be a hit, a Super Bowl feast must contain a mix of goo, crunch and some kind of slow-cooked meat.

If you’re really doing it really, really right, you’ll have separate nacho and dip courses.

Bonus points for an amuse-bouche — of bacon.

In keeping with our great American tradition of armchair tailgating before and after the big game, a Super Bowl party menu must feed a crowd over the span of at least six hours.

Here’s where we help you, oh party planner. We’ve dug into our recipe trove and asked readers and chefs for help in assembling 12 courses for a 12th Man gathering.

We’ve got a mix of roasted, baked, fried and slow-cooked dishes. Collectively, these courses will feed a small army — or a half dozen teen boys.

We’ve kept the fuss to a minimum. Every dish here can be prepped one to four days in advance. That means all that’s left on game day is a few minutes of assembly and sticking the dishes in the oven.

Because we’re die-hard Hawks fans, we’ve sprinkled in themed recipes with nods to our favorite players. We’re most proud of our Golden Tate-r Tots — a combination of two things Washingtonians love — fried taters and Cougar Gold cheese. Because the Hawks are known for their glorious turnovers, we’ve got a recipes for that, too — artichoke dip turnovers from Tacoma Chef William Mueller.

You’ve got to give the Marshawn Lynch inspired Skittles cookies a try. Pacific Grill pastry chef Erin Powell created those. She’ll be at the Super Bowl this weekend sporting the jersey of her favorite player — Steven Hauschka.


• Seven-Layer Potato Skins

• Chili Cornbread Pie

• Artichoke Dip Turnovers

• Golden Tate-r Tots

• Roast Beef Wraps

• Halftime Muffuletta Subs

• Uncle Dick’s Pork Roast

• Super Spicy Sausage Meatballs

• Southwest Meatballs

• Buffalo Chicken Nachos

• Seahawks “Hometown Hot Mama” Fried Pickles

• Beast Mode Cookies (Lemon Mascarpone Cookies with Skittles)

Southwest Meatballs

For the meatballs:

• 2 1/2 pounds ground chuck or round

• 1/2 cup finely chopped white onion

• 1/2 cup finely chopped green pepper

• 1 jalapeno, seeds and ribs removed, finely chopped, optional

• 3 tablespoons chili powder

• 2 teaspoons ground cumin

• 2 teaspoons garlic powder

• 2 teaspoons smoked or Spanish paprika

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper to taste

• 2 eggs

• 11/4 cups panko bread crumbs or fresh bread crumbs as needed

For the sauce:

• 1 jar (16 ounces) grape jelly

• 1 bottle (12 ounces) favorite hot red pepper sauce (a thicker one such as Frank’s RedHot sauce is best)

• 2 tablespoons Dijon mustard

A day or two before the game: Line two sided baking sheets with foil and coat with nonstick cooking spray.

In a large bowl, thoroughly combine all the meatball ingredients, adding enough bread crumbs so the mixture holds together when shaped into balls. Using about a 1-tablespoon measure, shape the meat mixture into balls. You should get about 60. Place them on the baking sheet as you make them.

Once they are all made, chill for 30 minutes.

Preheat the oven to 375 degrees. Bake the meatballs for about 15 minutes or until crispy on the outside and cooked through.

Meanwhile, in a medium saucepan, combine the grape jelly, hot sauce and Dijon. Bring just to a boil; reduce the heat and simmer until slightly thickened. Cool and store in a covered container in the refrigerator.

Remove the meatballs from the oven and transfer to the insert of an electric slow cooker.

On game day: Remove the insert from the fridge and set on counter for 30 minutes. Pour the sauce over the meatballs and heat the meatballs for 2 hours over low heat. Keep an eye on the slow cooker so the sauce does not boil down too much, or burn. Add small amounts of water, as needed.

Alternately, bake in an oven-proof dish for 30 minutes at 375 degrees, until cooked through.

Nutrition information per meatball: 62 calories (38 percent from fat), 3 g fat (1 g sat. fat), 6 g carbohydrates, 4 g protein, 207 mg sodium, 19 mg cholesterol, 7 mg calcium, 0 g fiber.

Chili Cornbread Pie

For the chili:

• 11/2 pounds lean ground beef

• 1 large yellow onion, diced

• 3 cloves garlic, minced

• 16-ounce jar salsa

• 1 chipotle pepper, minced (from a can of chipotles in adobo)

• 2 tablespoons adobo sauce (from a can of chipotles in adobo)

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• Salt and ground black pepper

For the cornbread:

• 11/2 cups all-purpose flour

• 1 cup corn meal

• 3 tablespoons sugar

• 21/2 teaspoons baking powder

• 1 teaspoon kosher salt

• 11/4 cups milk

• 1 egg

• 1/2 cup (1 stick) unsalted butter, melted

• 3 scallions, sliced

• 1 cup frozen corn kernels, thawed (optional)

• 1/4 cup sliced pickled jalapenos, lightly chopped

For serving:

• 1/2 cup guacamole

• 1/2 cup sour cream

• 1/2 cup shredded cheddar cheese

The day before the game: Coat a deep 9-by-9-inch pan with cooking spray.

In a large skillet over medium-high heat, cook the beef until browned, about 8 minutes. Add the onion, garlic, salsa, chipotle, adobo, chili powder, cumin and paprika. Bring to a simmer and cook for 10 minutes. Season with salt and pepper, then spoon the chili into the bottom of the prepared pan. Set aside and cool.

To make the cornbread topping, in a large bowl stir together the flour, corn meal, sugar, baking powder and salt.

In a small bowl, whisk together the milk and the egg. Add the melted butter, whisking as you add it. Gently stir the liquid mixture into the dry mixture. Fold in the scallions, corn (if using) and jalapenos. Spoon the cornbread mixture over the cooled chili. Refrigerate, covered until 20 minutes before serving.

On game day: Heat the oven to 400 degrees. Bake for 25 to 30 minutes, or until topping is thoroughly cooked and mixture is bubbling.

Spoon into bowls and garnish with guacamole, sour cream and shredded cheese.

Nutrition information per serving: 400 calories; 170 calories from fat (43 percent of total calories); 19 g fat (10 g saturated; 0.5 g trans fats); 95 mg cholesterol; 37 g carbohydrate; 4 g fiber; 7 g sugar; 23 g protein; 850 mg sodium.

Artichoke Dip Turnovers

For the filling:

• 1 cup cream cheese or goat cheese

• 1 cup cottage cheese

• 4 whole eggs, beaten

• 1/2 cup roasted red bell pepper, drained and chopped

• 2 cups artichoke hearts, drained, rinsed, chopped

• 1/2 cup parmesan cheese

• 1/2 cup diced red onions

• 1 tablespoon garlic, minced

• 1/4 cup parsley, chopped

• 1 tablespoon tarragon, chopped

• 1 teaspoon black pepper

• 1/2 teaspoon kosher salt

For assembly:

• 15 sheets of phyllo dough, thawed

• Panko crumbs

Note: Add nuts, herbs or different cheeses to make it your own. Find phyllo dough in the freezer section of the grocery store.

The day before the game: In a medium mixing bowl add all ingredients, except phyllo sheets and panko crumbs. Mix well until all is incorporated; set aside.

To assemble: Keep phyllo covered until needed. Working quickly so phyllo does not dry out, take a sheet of phyllo and spray with cooking oil or melted butter; then sprinkle with one tablespoon of Panko crumbs. Take a scoop of artichoke mixture and place at the narrow edge of the dough sheet. Take the short edge of the phyllo with the filling and turn over a 1/4 turn, folding to the left side to create a triangle. Roll another 1/4 turn in the opposite direction, folding over to the right side. Continue turning until you have created a triangle-shaped turnover. At the last turn, spray heavily with cooking oil to seal the turnover. Crimp, if necessary.

Repeat above steps to fill remaining sheets of phyllo, remembering to keep phyllo dough covered so that it does not dry out. Place turnovers on a parchment-lined baking sheet, cover tightly with plastic wrap and store in refrigerator.

On game day: Preheat oven to 350 degrees. Remove cookie sheet with turnovers from refrigerator and set on counter for 30 minutes. Bake for 20-25 minutes, or until golden brown.

Seven-Layer Potato Skins

• 8 medium potatoes

• 2 tablespoons vegetable oil, divided

• 2 large yellow onions, diced

• Salt and ground black pepper

• 8 ounces loose sausage meat, cooked and crumbled

• 1/2 cup sour cream

• 2 cloves garlic, minced

• 8 slices cooked bacon, crumbled

• 1 cup shredded cheddar cheese

• 2 scallions, sliced

The day before the game: Line a rimmed baking sheet with foil, then coat with cooking spray.

Poke the potatoes all over with a fork and place on a microwave-safe dish. Microwave on high until tender, 10 to 12 minutes depending on the wattage of your microwave. Allow to cool until easily handled.

Meanwhile, in a medium skillet over medium, heat 1 tablespoon oil. Add onions and cook until softened and browned, 15 to 18 minutes.

When potatoes are cool enough to handle, cut them in half. Scoop out and reserve the insides, leaving a 1/4-inch-thick wall of potato flesh on the skin. Arrange the halves skin sides down on the prepared baking sheet. Brush the potatoes with the remaining tablespoon of oil. Sprinkle lightly with salt and black pepper, then bake for 15 to 20 minutes, or until crisped and browned.

Meanwhile, in a medium bowl stir together the reserved potato flesh and the sausage. Season with salt and pepper, if needed. In a small bowl, stir together the sour cream and garlic. Cover sour cream and refrigerate.

Once the potato skins have baked, start layering them. Spoon a bit of the caramelized onions into the bottom of each shell. Top with the sausage-potato mixture. This should mostly fill the shell. Sprinkle crumbled bacon over the potatoes, followed by cheese. Cover the foil-lined pan with plastic wrap and refrigerate.

On game day: Preheat oven to 400 degrees. Bake for 10-15 minutes, or until heated through. Top with a dollop of the garlic sour cream and sprinkle with the scallions. Serve immediately.

Nutrition information per serving: 160 calories; 70 calories from fat (44 percent of total calories); 8 g fat (2.5 g saturated; 0 g trans fats); 20 mg cholesterol; 16 g carbohydrate; 1 g fiber; 2 g sugar; 7 g protein; 210 mg sodium.

Roast Beef Wraps

• 8-ounce package cream cheese, softened

• 1 cup mayonnaise (regular, reduced or nonfat)

• 1/2 cup horseradish, white or red

• 1 package large (at least 10 inches in diameter or more) lavash bread (6-8 pieces) or favorite flatbread

• 1 pound Monterey Jack cheese, very thinly sliced

• 11/2 pounds good-quality medium-rare roast beef, sliced thin

• 2 large red bell peppers, chopped

• 1-2 packages alfalfa sprouts

Up to three days before the game: In a small bowl, stir together the cream cheese, mayonnaise and horseradish until combined. Refrigerate.

The day before: Chop red peppers and slice cheese. Store in refrigerator.

The night before the game: Place one lavash on a clean, flat surface. Spread a thin layer of the cream cheese mixture over the bread, especially on the uppermost edge (this is the glue that holds the lavash together after it has been rolled). Place about 2 slices of the cheese on half of the lavash. Repeat with the roast beef.

Sprinkle red peppers over the beef and place a hearty line of sprouts on top of the beef along the outer edge (this will end up in the center of the wrap).

Begin rolling from the outer edge, using your fingers to keep the filling in place. The last roll should contain no filling. Wrap tightly in plastic wrap and chill until ready to serve.

On game day: Place the roll seam side down on a cutting board and cut the lavash into about 1-inch slices on the diagonal. Repeat with the remaining lavash slices.

Nutrition information per serving: 153 calories (67 percent from fat), 11 grams fat (4 grams sat. fat), 5 grams carbohydrate, 8 grams protein, 154 mg sodium, 30 mg cholesterol, 96 mg calcium, trace of fiber.

Halftime Muffuletta Subs

For the spread:

• 1 cup ripe black olives, drained

• 1 cup green olives with pimento, drained

• 6-ounce jar artichoke hearts in oil

• 1/2 teaspoon garlic salt

• cup mayonnaise

• 1 tablespoon capers, drained (optional)

For the sandwiches:

• 6 torpedo rolls (or any hoagie rolls)

• 1 pound ham, sliced

• 1 pound hard salami, sliced

• 1 pound American cheese, sliced

Up to four days before the game: Make the spread: Combine first three ingredients in food processor and process until roughly chopped. Add remaining three ingredients and process lightly. Store in refrigerator.

The night before the game: Cut rolls in half lengthwise and add spread to top and bottom. Place equal layers of ham, salami and cheese on each sub. Store in refrigerator, covered.

On game day: Place sandwiches in a foil-lined pan and seal the top with foil. Heat in 225-degree oven for 30 minutes. Serve whole or slice in half.

Nutritional information per sub: 965 calories, 64 g fat, 48 g carbohydrates, 49 g protein, 168 mg cholesterol, 3,938 mg sodium, 5 g dietary fiber, 60 percent of calories from fat.

Golden Tate-r Tots

• 1 bag frozen tater tots, any brand

• 1 tablespoon olive oil

• 1 teaspoon Johnny’s Seasoning Salt, or to taste

• 6-8 ounces Cougar Gold cheese, crumbled or sliced thinly (see note)

Note: Cougar Gold Cheese is a product of the Washington State University creamery, and can be difficult to find, although carried at select local grocery stores. If you can’t locate a tin of the cheese, substitute 6-8 ounces of Beecher’s Flagship cheese, available at most grocery stores.

On game day: Spread frozen tater tots on a foil-covered roasting pan. Drizzle with olive oil and add seasoning. Toss to coat. Bake for 15-20 minutes at 425 degrees, or until tots are golden. Remove pan, crumble cheese over tots, return to oven until cheese is melted.

Serve with sour cream or ranch dip.

Super Spicy Sausage Meatballs

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 tablespoon melted butter

• 1/2 teaspoon garlic powder or granulated garlic

• 1/4 teaspoon cayenne pepper

• 1 pound grated sharp cheddar cheese

• 1 pound loose spicy sausage meat

• 2 eggs

The day before the game: In a large bowl, whisk together the flour, baking powder, salt, butter, garlic and cayenne. Set aside.

In a second large bowl, use your hands to mix together the cheese, sausage and eggs until well combined. Add the flour mixture and mix for several minutes to ensure all ingredients are evenly distributed.

Pinch off about 1/4 cup of the mixture and roll into 11/2-inch meatballs. Arrange the meatballs on a rimmed baking sheet. Cover and refrigerate.

On game day: Preheat the oven to 350 degrees and remove meatballs from fridge. Bake for 25 minutes or until cooked to a safe temperature. Serve hot.

Nutrition information per meatball: 110 calories; 60 calories from fat (55 percent of total calories); 7 g fat (3 g saturated; 0 g trans fats); 35 mg cholesterol; 6 g carbohydrate; 0 g fiber; 0 g sugar; 6 g protein; 220 mg sodium.

Seahawks “Hometown Hot Mama” Fried Pickles

• 2 cups whole wheat flour

• 1 cup all-purpose flour

• 2 teaspoons salt

• 1 teaspoon paprika

• 1/4 teaspoon cayenne pepper

• 1 jar Lynnae’s Gourmet Pickles Hot Mama pickles (see note)

• 2 cups buttermilk

Note: These pickles could be made the day before, as directed below, then can be stored in the refrigerator overnight. To serve, bake on a foil-lined baking sheet at 375 degrees until heated through. However, these pickles taste better served fresh.

On game day: Preheat 8 cups of vegetable oil to 350 degrees in a large pot. Keep an eye on the oil so that it does not smoke.

Drain pickles in a colander and then place into a bowl with the 2 cups of buttermilk.

Place all dry ingredients into a bowl and mix well. Take about a handful of the pickles out of the buttermilk and dredge into the seasoned flour. Shake off excess flour, and place battered pickles into hot grease. Be careful not to place too many pickles into the hot grease or the pickles won’t fry up crisp.

Fry pickle slices until golden brown. Continue cooking in small batches until done.

Serve with your favorite dipping sauce, such as a spicy ranch dip.

Note: Pickles can be purchased at Harbor Greens, Metropolitan Market and other upscale grocery stores.

Buffalo Chicken Nachos

• 1/2 cup Frank’s RedHot Sauce (original)

• 1/4 cup barbecue sauce

• 1/4 cup butter

• 2-pound rotisserie chicken

• 71/2 ounces tortilla chips

• 8 ounces grated cheddar cheese

• 8 ounces Mexican-style shredded cheese

• 1/2 cup crumbled blue cheese

• 3.8-ounce can sliced black olives

• 1 bunch scallions, sliced

• Salsa, to serve

• Sour cream, to serve

The day before the game: Combine the RedHot sauce, barbecue sauce and butter in a medium saucepan. Heat, stirring, until the butter is melted and thoroughly blended. Store covered in refrigerator. Remove the chicken from the roasted chicken and cut into bite-sized pieces. Store covered in refrigerator. Chop scallions and olives, store covered in refrigerator.

On game day: Heat the oven to 400 degrees. Line a rimmed baking sheet with foil and coat with cooking spray. Microwave sauce briefly and stir. Pour the buffalo sauce over the chicken, toss well to coat. Set aside.

Spread the tortilla chips in an even layer over the prepared baking sheet. Sprinkle the cheddar cheese evenly over the chips. Using tongs or a fork, spread the chicken evenly over the cheese and chips.

In a small bowl, toss together the Mexican-style cheese and the blue cheese, then sprinkle evenly over the chicken. Top with the olives and scallions. Bake for 10 to 15 minutes, or until the cheese is melted and just starting to brown. Serve with salsa and sour cream.

Nutrition information per serving: 710 calories; 400 calories from fat (56 percent of total calories); 45 g fat (21 g saturated; 1 g trans fats); 190 mg cholesterol; 27 g carbohydrate; 3 g fiber; 4 g sugar; 51 g protein; 1560 mg sodium.

Uncle Dick’s Pork Roast

• One boneless pork loin roast

• 2-4 (15-ounce) cans sauerkraut, or more if desired

• 1-3 cans any brand beer

• 1 package hot dogs

• Hot dog buns

The night before the game: In the removable ceramic base of an electric slow cooker, place half the sauerkraut with one half can of beer. Lay the pork roast on top. Cover the roast with remainder of kraut. Pour in the rest of the beer. Refrigerate insert overnight.

Morning of the game: Remove slow cooker insert from fridge and place into electric slow cooker. Over low setting, slow cook the roast for at least 6-8 hours, or up to 10-12 hours. Add more beer, cider or any other liquid of your choice if moisture gets too low in the crock pot.

An hour before serving: Add a package of hot dogs to the crock pot. Cook for at least 20-30 minutes or up to an hour until heated through.

Serve pork and kraut together with a hot dog on the side, served on steamed buns with mustard.

Beast Mode Cookies (Lemon Mascarpone Cookies with Skittles)

• 4 ounces butter, softened

• 3 ounces, mascarpone cheese, softened

• 3/4 cup sugar

• 1 lemon, zested

• 3 tablespoons fresh lemon juice

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon salt

• 2 egg yolks

• 2 cups all-purpose flour

• 3/4 cup Skittles (original or Wild Berry)

• 1 cup sugar

• 1 lemon, zested

Three days before game: Preheat oven to 325 degrees. Line cookie sheets with parchment paper.

In the bowl of stand mixer, cream butter, mascarpone cheese, 3/4 cup sugar, lemon zest, lemon juice, vanilla, and salt. Cream until smooth. Scrape down the mix, add the egg yolks and mix until combined. Add the flour and mix until half combined. Add the Skittles.

In a food processor (or a medium sized bowl) process 1 cup of sugar and the zest of the second lemon until well combined. (you will roll the scooped cookies in this mixture before baking).

Scoop with a small ice cream scoop (red handle) into sugar mixture (or into heaping balls of dough). Roll the cookies around in the sugar mixture until evenly coated and then place on a baking sheet. Flatten the cookies to 1/2-inch tall disks.

Bake for 14 to 18 minutes, until the edges are set and they feel firm in the middle.

Cool and eat. The cookies can be stored in an airtight container for up to 3 days.

Start to finish: 50 minutes (20 minutes active) | Servings: 10 Source: Alison Ladman, Associated Press Yield: 15 turnovers Source: William Mueller, Bab’s Bistro, Lakewood Start to finish: 45 minutes (15 minutes active) | Servings: 16 Source: By Alison Ladman, Associated Press Yield: About 40 mini-sandwiches Source: From Annabel Cohen. Tested by Susan Selasky for the Free Press Test Kitchen. Yield: Serves 6-12 Source: Wayne Brink Yield: 36 meatballs Source: Elizabeth Karmel, Associated Press Yield: 60 meatballs Source: Susan Selasky for the Detroit Free Press Test Kitchen. Source: Lynnae’s Gourmet Pickles Start to finish: 30 minutes | Servings: 8 Source: J.M. Hirsch, Associated Press Source: Carl Schmidt, Puyallup Yield: 20 cookies Source: Erin Powell, pastry chef of Tacoma’s Pacific Grill