Chef Alicia Petrakis (credit:THREE Restaurant & Bar)

Super Bowl XLIX, Super Bowl 50 to us all, takes place at Levi Stadium in Santa Clara, California on Feb. 7. It’s a date most football fans have embedded in their brains, and not just for the top NFL game that it is, but also for the promise of yummy food that adds to the fun. After all, great snacking comes along with the camaraderie of watching the game to the finish from the comfy cushions of a shared couch or armchair.

Chef Alicia Petrakis
THREE Restaurant & Bar
50 East Third Ave.
San Mateo, CA 94401
(650) 344-9444
www.threesanmateo.com

THREE Restaurant & Bar Executive Chef and proprietor Alicia Petrakis has a lifelong connection to delicious ethnic food, from her Armenian father and grandmother, and her mother, a Julia Child aficionado. Chef Alicia’s parents loved to entertain and cook Italian, French and Armenian specialties for their guests. She got her cooking start with her dad, when as a child she helped him plan menus, shop and cook fundraising dinners for the Foster City Lions Club, where he was an active member. Chef Alicia was on her way to a future career, learning from that experience.

THREE Restaurant & Bar takes diners on an exploration in global dining. At its heart, THREE places a spotlight on the ethnic diversity of the Bay Area through its celebration of cultural food options. Embracing that diversity forms the flavor profile at THREE, with a menu that showcases the food and drinks its guests enjoy most. THREE’s location in San Mateo’s Ben Franklin Hotel began in 2003 as Astaria, a Mediterranean restaurant, and then went onto its second and subsequent third evolution, creating THREE Restaurant & Bar.

Chef Alicia shares three (of course!) finger-food and dip recipes just right for Super Bowl time, and each one is a winner. Chef Alicia knows that for some Super Bowl party hosts, time to prepare an array of snacks may be limited, so she gives recipes that are easy, moderate and more involved to prepare. Take your pick or try them all. Let’s eat!

THREE Alarm Spicy Wings (easy)
 
Have Ready: 5 lbs chicken wings

Rub:

  • 1 cup sugar
  • 3/4 cup salt
  • 3/4 cup chili powder
  • 1 cup chipotle
  • 1/4 cup cumin
  • 1/8 cup garlic powder
  • 1/8 cup smoked paprika

Directions:

Toss wings in rub and place on a cookie sheet, bake in a 425-degree oven (with a fan if you have a convection) until internal temp is 150 degrees. Once wings are cooked through, toss in hot sauce and serve with Blue Cheese dipping sauce.

Hot Sauce:

  • 1 cup siracha sauce
  • ½ cup sambal (chili garlic sauce found in most Asian markets)
  • 4 oz (1 stick) melted butter

Directions:
Combine all ingredients in a sauté pan and coat wings with desired amount.

Blue Cheese Dipping Sauce

  • 1 cup sour cream
  • 1 ½ cups mayonnaise
  • 1 tsp worcestershire
  • 1 tsp dry mustard
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • 6 oz crumbled blue cheese

Directions:
Mix all ingredients together in a food processor or blender.

Artichoke, Roasted Jalapeno And Cheddar Dip (moderate)

(vegetarian and gluten free)

Makes 8-10 cups, enough for a crowd

  • ¼ lb butter
  • 2 cups leeks, (white parts only) sliced thin
  • 1 ½ cups onions, diced small
  • 1 cup shallots, diced small
  • ½ cup white wine
  • 6 cups artichoke hearts (frozen, defrost in warm water before making dip)
  • 1 T salt
  • 1 tsp pepper
  • 1 tsp chili flake
  • 4 roasted jalapenos (skins and seeds removed)
  • 4 cups grated sharp cheddar cheese
  • ½ lb. softened cream cheese
  • ¼ cup parsley

Directions:

  • Melt butter and add leeks, shallots and onions and sauté until soft, about 10 minutes. Add white wine and artichokes. Let cook for a few more minutes, add salt, pepper and chili flakes. Continue cooking until artichokes are soft. Taste for seasoning. Once artichokes are tender put mix into a food processor and pulse until mixture is between lightly chunky and smooth.
  • Add the cheeses and test again for seasoning.
  • Place in an ovenproof baking casserole dish and bake at 375 degrees for 15-20 minutes, until top is golden and bubbly. Remove and serve.
  • Serve with chunks of French bread or really good corn chips!
Corn Dog Poppers With Honey Mustard Chipotle Sauce (involved)
Enough for 2 lbs hot dogs or 32 poppers

Batter:

  • 2 eggs, beaten
  • 1 ½ cups milk
  • 1 teaspoons baking powder
  • 1 ¼ cups flour
  • 2 cup Jiffy cornbread mix
  • 2 tablespoons chopped parsley
  • 1 T roasted garlic
  • 1 cup roasted corn (or frozen corn) Trader Joe’s has a frozen roasted corn
  • 1 cup grated pepper jack cheese
  • ¼ tsp cayenne
  • ¼ tsp salt
  • ½ tsp chipotle
  • Popsicle sticks or corn dog sticks
  • Uncured nitrate free hot dogs. Preferable 4:1 cut in 4 pieces each

Directions:

In a mixing bowl, make a batter by combining the eggs, milk, baking powder, with ¼ teaspoon salt and spices. Add the flour and Jiffy corn bread mix, beating until the batter is smooth. Stir in the parsley. Fold in the corn, roasted garlic and pepper jack cheese, remaining parsley. Using a heavy skillet (cast iron) or dutch oven) fill 2 inches of oil for frying. Preheat frying oil to 360 degrees Fahrenheit. cut your hot dogs in ¼-inch segments. Put on a stick (either a corn dog stick or a popsicle stick) put the batter into a container that you can easily submerge the hot dog in. Hold over the fryer after once coated in the fry oil. Once brown, turn the corn dogs over. Once golden brown, drain on a paper towel. Can be served immediately or reheated in a convection oven at 400 degrees for 3-5 minutes. Drop the batter, a purple scoop at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels.

Honey Mustard Chipotle Dipping Sauce For Corn Dog Poppers
In a blender or food processor add: 1 can Embasa Chipotle Peppers for 1 minute

Add:

  • 2 cups Best Foods mayonnaise
  • ¼ cup chopped green onions
  • 1 T chopped garlic
  • 2 T balsamic vinegar
  • 1 cup french’s mustard
  • 1 cup honey
Melanie Graysmith is a writer, artist and educator based in the San Francisco Bay Area. She writes on adult education, art and culture, business, and lifestyle topics, and enjoys writing short stories and poetry. She is also a part of the Bay Area independent film community. Her work can be found at Examiner.com.


 

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