Game Day Kosher Food to Celebrate the Super Bowl

On February 12, the Kansas City Chiefs will face off against the Philadelphia Eagles for Super Bowl LVII.

Some fans might celebrate with traditional foods from their teams’ towns: Kansas City is known for their barbecued ribs and Philly is known for their cheesesteak. Since neither of these are kosher, we’re here to give you some other options.

The pinnacle of the NFL season, this year’s Super Bowl is also “The Kelce Bowl,” the battle between the Kelce brothers, Jason of the Eagles and Travis of the Chiefs.

“Judaism actually has plenty to say on this subject, as there are many biblical examples of competing brothers,” Danny Corsun, founder of Culinary Judaics Academy (CJA), told the Journal.

In honor of the brothers, CJA shared two great Super Bowl Sunday recipes to try while rooting your team on.

Roasted Zesty Chickpeas

2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed, drained and
patted dry
2 tablespoons extra virgin olive oil
1 tablespoon chili powder and/or chili-
lime seasoning like Tajin
1 teaspoon garlic powder
1 teaspoon grated lime zest
1 tablespoon lime juice
¾ teaspoon sea salt

Preheat the oven to 400°F.
Put rinsed and dried chickpeas in a bowl. Add olive oil, lime juice, chili powder, garlic powder and then combine.
Spread fully coated chickpeas onto a parchment paper covered pan. Bake until very crunchy, 20-30 minutes, stirring every 15 minutes.
Remove chickpeas from the oven; let cool for 5 minutes. Top with lime zest and serve.

Mediterranean Chips and Dip

1 package (8 ounces) cream cheese
2 cups (8 ounces) crumbled feta cheese
¼ cup plain Greek yogurt
½ teaspoon finely minced garlic (or you
can use garlic powder)
1 teaspoon of Za’atar
1/4 teaspoon pepper
1-1/2 cups chopped cucumber
1 cup chopped seeded tomatoes
1/4 cup chopped green onions
½ cup sliced ripe olives
Pita chips
Carrots and celery

In a large bowl, combine the cream cheese, feta, yogurt, garlic, Za’atar and pepper. Add in the chopped cucumber, tomatoes, onions and olives and combine. Refrigerate for 20-30 minutes. Serve with pita bread, pita chips and/or carrots and celery for dipping.

Samantha Ferraro’s flavorful Greek-inspired fries are full of savory and bright flavors, lively enough to compete with the excitement of the game.

“The potatoes are seasoned with herbs and spices and roasted to a perfect golden brown,” Ferraro, of The Little Ferraro Kitchen, told the Journal. “Drizzle the roasted fries with a bright herb and lemon vinaigrette and dip into creamy tzatziki for the perfect bite.”

If you are going fleishig for your Super Bowl snacks, there are many high-quality dairy-free yogurts and feta cheeses available. Another option is to drizzle the fries with creamy tahini sauce.

Greek Fries with Tzatziki

Potatoes:
2 pounds russet potatoes cut into 1/2-inch-thick wedges
1 teaspoon dried oregano
1 teaspoon paprika
3 tablespoons olive oil

Lemon Vinaigrette:
1/2 cup olive oil
1 teaspoon lemon zest from 1/2 a lemon
2 tablespoons lemon juice
2 garlic cloves, finely chopped or grated
1/4 cup parsley leaves, finely chopped

Toppings:
1/4 cup crumbled feta cheese
2 tablespoons parsley, chopped
2 tablespoons mint, chopped
1/2 cup tzatziki sauce
1 lemon, cut into wedges

Cut russet potatoes into thick wedges and place the potatoes in a bowl filled with cold water for 30 minutes.
Preheat the oven to 425°F.
When ready, drain the potatoes and pat them dry. Transfer the potatoes to a foil lined baking sheet and drizzle with olive oil, salt and pepper, dried oregano, paprika and toss to combine so the potatoes are coated evenly with the spice mixture.
Roast the potatoes for 30-35 minutes until golden brown and crispy on the outside.
While the potatoes bake, make the lemon vinaigrette. In a bowl, whisk the olive oil, lemon zest and lemon juice, chopped garlic and chopped parsley.
Once the potatoes are done, transfer them into a platter and drizzle the potatoes with the lemon vinaigrette and garnish with crumbled feta cheese, chopped parsley and mint. Serve with tzatziki sauce and lemon wedges.

Chef Jeff Frymer believes that nothing says “Super Bowl appetizer” quite like jalapenos, mushrooms, garlic, Parmesan cheese and anchovies.

“Work in a few more ingredients to fine-tune the taste bud experience,” Frymer said. “Then just bake, plate and serve.”

Baked Mushrooms and Jalapenos

Topping:
2 oz tin flat anchovies in oil
6 cloves garlic
6-oz can pitted black olives, drained
1 ½ cup Parmesan cheese
A few twists of fresh cracked black pepper
6 Jalapeno peppers

Add all ingredients except jalapenos into a food processor and blend to a coarse paste. Add a couple tablespoons of olive oil, as necessary, to blend.
Cut the jalapenos in half, length-wise (if you can get half a stem on each side you win) and remove seeds. I use a tiny melon-baller, but a paring knife works too.
Preheat the oven to 375°F. Place jalapeno halves face down in a cast-iron pan or Pyrex baking dish and drizzle with olive oil. One by one, spoon the topping into halves then return to the pan, topping side up. Yes, your fingers will get a little oily in the process. Place into the preheated oven to bake for about 35 minutes.
Destem one dozen medium-sized white or brown mushrooms. Use the same process as above with the jalapenos. Place mushrooms face down and drizzle with a couple of tablespoons of olive oil. One by one, spoon a small mound of topping into mushrooms then return to the pan, topping side up. Bake in a preheated oven for about 25 minutes. If you time it right, both pans will come out at around the same time.
Please be patient as mushrooms and peppers really retain the heat, so allow to cool before plating and serving.
You can also try Frymer’s shishito peppers.

Shishito Peppers
Prepare three dozen or so shishito peppers. Rinse, then dry with a dishtowel.
Add a couple of tablespoons of olive oil to a wok/pan over medium heat . Add peppers and toss/mix frequently until peppers are well blistered and blackened (about 15-20 minutes). Grind in some sea-salt to taste, toss and serve. Most shishitos will be mild in heat, but every once in a while there will be a spicy outlier.

For the main event, here are different chicken wing options from two local favorites: The Kosher Burger Joint and Jeff’s Gourmet Sausage Factory.

Wings are Chef Uzi Wizman’s favorite finger food.

“The strong flavors of this special sauce will make sure you stay on your feet,” – Chef Uzi Wizman

“The strong flavors of this special sauce will make sure you stay on your feet,” Wizman, owner of PSY Street Kitchen, The Kosher Burger Joint and Sheba Catering & Events, told the Journal.

Uzi’s Hot Wings

20 half chicken wings
1 tablespoon dried parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon sumac
1 garlic clove chopped very thin
1/2 teaspoon schug
1 tablespoon pickled lemon
2 tablespoon olive oil
1/2 teaspoon amba
2 tablespoon green Tabasco
Juice from half a lemon
1/4 cup toasted sesame seeds (optional)

Note: They use schug and pickled lemon from PSY Street Kitchen, but any one would work.
1. Boil the wings in a pot of water for 7 minutes.
2. Strain the wings and then remove all excess feathers from the wings with a tweezer.
3. Place the wings on a hot grill and flip them every few minutes with a pair of tongs until they are charred to your liking.
4. In a medium sized bowl mix all of the dry ingredients. Then add in all of the wet ingredients. Mix well.
5. Remove the wings from the grill and place them in the bowl.
6. Toss the wings in the sauce and then place wings on a plate and sprinkle with toasted sesame seeds.

“Wings happen to be one of the most popular items on our menu,” Elan Adivi, general manager of Jeff’s Gourmet Sausage Factory, told the Journal. “Our hot wing recipe is unique because of our housemade Buffalo hot sauce, which is the perfect balance of tangy, sweet, sour and just enough hot to still have you coming back for more. It pairs beautifully with Jeff”s house ranch sauce, a cool [and creamy] dip that tempers the heat.”

Jeff’s Hot Wing Recipe

3 lb chicken wings, cleaned
1/2 cup margarine melted
2 cups hot sauce of choice
1/2 cup ketchup
1/4 cup brown sugar
1 tsp cayenne pepper
2 teaspoons chili flakes
1/2 cup water
1/4 cup flour

The Wings:
Preheat the oven to 375 degrees. Line a sheet pan and season wings with salt and pepper. Bake for 25-30 minutes until brown and cooked inside. Place into a bowl and toss with your buffalo sauce.
To fry, fill a sauce pot or dutch oven 3 inches with frying oil. Heat oil to 350 degrees. Fry for 10-12 minutes until golden brown. Remove with a slotted spoon or spider and place in bowl to toss with your Buffalo sauce.

The Sauce:
1. Mix water and flour until combined.
2, Add the rest of the ingredients to a sauce pan and cook on medium heat until simmering.
3. Mix in flour water mixture and whisk until combined.
4. Remove from heat and toss with wings
5. Enjoy with a 12 oz bottle of Jeff’s House Ranch

Want to skip the cooking? Order from Jeff’s Super Bowl specials (hot wings, barbecue wings, crispy chicken tenders and assorted sides at Jeffsgourmet.com).