Dishin' Up Gameday

Ravens VS. 49ers

LOCATION New Orleans—Super Bowl XLVII and it's time to plan your Gameday party for the biggest sporting event of the year is taking place. Why not plan a buffet-style party as a fun way to celebrate this year's Super Bowl. 

In New Orleans they'll sure love the flavor of the grill; so whether your party is indoors or out, plan a menu with a little outdoor style for ultimate flavor! 

A good game plan to consider is serving finger foods such as Hush Puppies, Sausage & Artichoke Calzones, Pork Sliders and steaming bowls of Crock of Beer Chili. There's a whole lot of corn in the midwest so be sure to have my Pecan Cornbread ready before the pre game action. But, don’t forget to honor the host city with my favorite Grilled Schweinefilet Sandwich. I’ll be serving it myself on gameday – so you know it’s got to be good. 

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Practical tips for preparing your biggest sports party of the year: 

Pre-Gameday

• Every winning team has key players. Select your team of key players for your “GameDay Party” who can assist in menu planning, preparation, and clean up. And don’t forget to assign the grill chefs.

• Consider a buffet. Serving your main foods buffet style takes the pressure off of timing in respect to the game action. 

• Include in your party plan mix; preparing some foods from home and buying some prepared foods from a local restaurant or specialty food market to remove GameDay party pressure off the home chef. 

•  If part of your party menu includes catered or prepared ready-to-eat or take out foods from your local restaurant or market make sure you instruct them if you want your food ready hot or cold; so you won’t be getting your ribs hot at 11AM - when not serving until 3PM.

• Create the party shopping list several days before the Big Game and be prepared to do your shopping three to four days in advance, except breads.

• Take inventory of your bowls, dishes, silverware, glassware, coolers at least three days in advance (or just go with eco paper products for easy cleanup). Short on glasses? No sweat, use mason jars.

• You’ll need about 1 pound of ice per person for drinks, and chilling soft drinks, wine and beer. BTW, craft beer is huge in Indiana, so you may want to set up a micro brew bar in lieu of standard brew. 

• It may be chilly outside the Stadium, but a batch of margarita or sangria will add a tropical warmth to any crowd. Serve it in a large glass infusion jar - served up with a ladle into mason jars for a fun beverage option.

• Prepare hot foods a day ahead and keep in the refrigerator for easy heating on Gameday. 

Game Day Recipes

Game Day 

• Kick Off is approximately 6:30 EST PM, but you need to ready all the party foods early in the day so you do not miss any pre-game action 

• Prepare all dips, finger snacks and foods by 1pm or earlier if your party includes watching pre-game shows.   

Set up the bar one hour before guests arrive 

• Have all cold finger snacks out before guests arrive. 

Pre-Game

• Serve finger snacks such as nuts, cheese, crackers, assorted chips and dips. If serving hot hors d’ oeuvres, stagger heating so guests will enjoy them while they are still hot. 

• Now’s the time to cook-up any grilled foods so the grill chef doesn’t miss the coin toss. 

•  Heat hot foods one hour before game time and serve before kick off.

• I’m not much for betting, but a fun wager could be for the losing team’s fans to assist in party clean up. Washing cars?

1st Quarter 

Load up your plates & enjoy the first quarter action. 

Half Time

• Serve sandwiches and cold foods for half time. If serving hot foods have them fully prepared prior to the game. This makes no fuss serving, and you will not miss any game activities. 

3rd Quarter 

• As 3rd quarter closes it’s time to close the bar and put out desserts and coffee. 

4th Quarter 

• Two minute warning- a close game will keep everyone glued to the TV set. Serve finger sweets such as cookies and candies. Make extra George’s Chocolate Brownie Cookies and Blondie Bars the day before the GameDay to send home with party guests.

Instant Replay

This Sunday during Super Bowl XLVI there will be that one game winning play that will become legendary and replayed over and over. But, I figure why wait until kick off, it's time to Know Your Fire right now with my favorite-fan-picks instant replay of these super recipes for this weekend's Gameday! BTW, I have an extra recipe for your secret play on the grill, my Adana kebabi!

One of the oldest cooking techniques in existence, the art of grilling meat on a skewer was derived from medieval Turkish soldiers who used their swords to cook meat over open fires. An Adana kebabi from the south of Turkey is a savory mixture of minced lamb, cumin, cayenne, black pepper, dried oregano and mint. The meat is shaped into a long cylindrical shape like a long hot dog or sausage, then pierced onto a long metal skewer and grilled in one piece. It is served removed from the skewer and cut up.

Adana is named after the 5th largest city in Turkey, Adana. There are very strict guidelines and inspections that must be passed by The Adana Chamber of Commerce in order to be an authentic Adana kebabi vendor.

Adana kebabi has to be made from the meat of a male lamb. The skewered meat, must be roasted on fireless, charcoal embers exclusively from oak wood. The skewers are frequently turned during grilling using caution so the melting fat is not dripped on the embers causing a flair up. The Adana is served on flat bread by pressing the meat off the skewers after cooking; when wrapped and served in a flat bread, it's called a Dürüm. Authentic accompaniments served with adana include; charred tomatoes, green or red peppers, onions and parsley seasoned with sumac or lemon pepper seasoning, and warm hummus.

Adana or Kiyma Kebabi

Makes 4 servings | recipe by Chef George Hirsch
1 pound ground lamb or ground beef 
1/4 teaspoon ground red (cayenne) pepper
1/2 teaspoon each; ground cumin, dried oregano
1 Tablespoon each: fresh parsley and fresh mint
1 egg white
Fresh ground black pepper, to taste
Pinch Sea salt
Olive oil
2 fresh lemons, quartered
Fresh Mint 
1 cup plain Greek yogurt, optional

Mix the meat with the cayenne, cumin, oregano, parsley, mint, black pepper, and salt in a bowl. Add the egg white and continue to combine until the mixture is well blended.

Grease skewers with cooking spray or oil. If possible, use long, flat metal skewers. Divide the meat mixture into 2-4 (depending on the length of skewer), 2 inch wide thick sausage shapes. Push the skewer through the middle, lengthwise, and squeeze the mixture up and down the skewer, spreading it evenly. Repeat with the other skewer. 

Cover and place in refrigerator to chill for 30 minutes. This will help the meat hold together. When ready to grill, brush the outside of meat with olive oil.

Preheat the grill to high. 

Place skewers on very hot grill. Grill 5 minutes, turning frequently, or until cooked through. Serve immediately with sides of yogurt, fresh lemon, fresh chopped mint, and an onion & parsley salad.