Michael Symon's fumble-free strategy
February 3rd, 2012
05:00 PM ET
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This is it. We've entered the final countdown. You've practiced all year for the knock-down, drag-out, take-no-prisoners game on Sunday. Every scoop, every chug, every bite has led you to this moment - your moment - to bask in the glory of pigskin (both on your plate and on television).

Still got a case of the pregame jitters? Iron Chef Michael Symon has some last-minute strategy to offer for the guacamole gridiron. The goal: sending you into your Super Bowl soiree with your game face on, and seeing you emerge victorious as MVPP (that's Most Valuable Party Planner to you).

For Symon, this means getting an early start. Don't relegate the shindig to official game hours - keep the party going all day.

"Equip the bar for the early arrivals with a decked out Bloody Mary bar filled with fresh horseradish, limes, a large selection of hot sauces, great tomato juice, a large selection of pickled vegetables and a couple different vodkas and beers (just in vase someone wants a 'Bloody beer,'" he says.

When kick-off finally does roll around, Symon suggests serving dishes representative of each team in the match-up - the Patriots and Giants, respectively.  This year, that means lobster rolls for New England and burgers topped with pastrami for New York.

'Fat Doug' Burgers
Serves 4

Ingredients

  • 1/2 pound ground sirloin
  • 1/2 pound ground brisket
  • 1/2 pound ground boneless short rib (or substitute all of the above with 1 1/2 pounds ground beef)
  • 1/2 pound pastrami, sliced thin
  • 4 slices Swiss cheese
  • 1 1/2 Tbsp butter, melted
  • 4 brioche or egg buns
  • Salt and pepper

Cooking Directions

  1. Mix to combine the meats well and form into four equal-size patties. Season with salt and pepper. Grill the patties over high heat until medium-rare, about 3 to 5 minutes per side.
  2. Divide the pastrami into 4 small piles. Warm the pastrami piles in a sauté pan over medium heat. After 2 minutes, top each pile with a slice of Swiss cheese. When the cheese has melted, remove the pastrami from the pan and set aside.
  3. Toast buns, cut sides down, in melted butter for about two minutes.
  4. To serve, place a few tablespoons of slaw (recipe below) on bottom half of each bun, followed by a burger, pastrami with cheese and the top bun.

Cole Slaw

  • 1/2 head Napa cabbage, shredded
  • 1/2 clove garlic, minced
  • 1/2 small red onion, sliced thin
  • 1/2 jalapeño pepper, minced
  • 3 Tbsp champagne vinegar
  • 1 Tbsp Dijon mustard
  • 2 Tbsp mayonnaise
  • 1 Tbsp sugar
  • 1 1/2 tsp salt
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp spicy mustard

Mix all ingredients together and refrigerate for one hour.

Learn how to build the perfect lobster roll and catch up on the rest of our Super Bowl coverage.

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Filed under: Bite • Celebrity Chefs • Cole Slaw • Events • Holidays • Make • Michael Symon • News • Recipes • Sports • Staples • Super Bowl • Tailgating


soundoff (2 Responses)
  1. Claire

    How about parsnip and ginger pakoras as a vegetarian option. Good dipped in BBQ sauce!

    http://outoftheordinaryfood.wordpress.com/2012/01/27/parsnip-and-ginger-pakoras/

    February 5, 2012 at 10:00 am | Reply
    • montyhp

      No vegetarians at my superbowl party

      February 5, 2012 at 10:26 am | Reply

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