Take your game global this Super Bowl Sunday with a line-up filled with crowd pleasers. These Italian-rooted, Asian inspired, and Hawaiian-style appetizers are sure to score major points with your fans! Add even more international flare by pairing it with some authentic Mexican guacamole and tortilla chips, German Bratwurst bites, and/or Greek bruschetta. The ideas are endless.
Hawaiian-Style Mochiko Chicken
Photo by Robin Woelz
Ingredients:
2 ½ pounds boneless skinless chicken, cut lengthwise into three or four pieces each
¼ cup Mochiko flour
¼ cup cornstarch
1/8 cup granulated white sugar
¼ cup Aloha brand soy sauce (all other brands use 1/8 cup soy sauce 1/8 cup water)
1 bunch green onions, chopped
1 egg
½ teaspoon ginger, minced
½ teaspoon garlic, minced
½ teaspoon salt
1 cup frying oil of choice (I use peanut oil)
Directions:
The day before:
• Blend all ingredients in a Ziplock bag, add chicken, and marinate in the refrigerator overnight.
The day of:
• Heat cooking oil in a wok, deep pan, or deep fryer to 325 degrees.
• Drop coated chicken pieces into the oil and fry for approximately ten minutes (until golden brown and internal temperature of 165 degrees).
• Let cool for 7 minutes.
• Garnish with sesame seeds and green onion and serve with dipping sauce.
Dipping Sauce
Photo by Robin Woelz
Ingredients:
¼ cup Aloha brand soy sauce (or dilute all other brands with half water)
1/8 cup sesame oil
1/8 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon fresh minced or powdered ginger
1 teaspoon granulated sugar
Chili pepper flakes to taste
Directions:
- Blend ingredients, taste, and adjust seasoning to taste.
Piccolo Mushroom Bites
Photo by Robin Woelz
Ingredients:
1 cup white onion, diced
2 cups mushrooms, diced
½ cup parsley, chopped
2 egg yolks
¾ cup fresh mozzarella, grated
½ cup fresh parmesan cheese, grated
3 teaspoons plus ½ cup butter, melted
1 teaspoon salt
8 pieces of bread, crusts trimmed off
Directions:
- Preheat the oven to 350 degrees.
- Sauté onion and mushroom in 3 teaspoons of butter until onions are translucent.
- Remove from heat.
- Add parsley, egg, cheese, and seasonings, and combine well.
- Roll each piece of bread flat with a rolling pin and cut into 4 equal squares.
- Brush with melted butter and press each square into a greased mini muffin tin.
- Fill with mushroom mixture and bake for 25 minutes.
Easy Sushi Bake
Photo by Robin Woelz
Ingredients:
2 cups Calrose rice, steamed and tossed with 2 tablespoons rice wine vinegar
2 cups cubed protein (we used salmon here but have also made this with Ahi tuna poke, crab, and even grilled chicken)
1 8-ounce package of cream cheese
1 avocado, sliced into thin pieces
1 cucumber, sliced into thin pieces
Bonito or tempura flakes
Toasted sesame seeds
Sriracha mayo
Togarashi seasoning
Directions:
- Preheat oven to 350 degrees.
- Grease a 9×9 glass dish with sesame oil, then spread rice mixture evenly on the bottom.
- On parchment paper, spread cream cheese to the approximate size of your dish, then flip the cream cheese parchment over so the cream cheese is on the rice and peel the parchment away to make a layer.
- Then layer your protein and other sushi toppings and top it all off with sriracha mayo and sesame seeds.
- Bake for 15 minutes.
- Serve with snack nori!
German Bratwurst Bites
Photo by Robin Woelz
Ingredients:
1 package German Bratwurst, each sliced into 4 equal parts
1 package bacon, sliced in half
Directions:
- Wrap each brat chunk with a half-slice of bacon and close with a toothpick.
- Broil for 5-7 minutes each side.
- Plate and serve!
Greek Bruschetta
Photo by Robin Woelz
Ingredients:
1-2 santorini or 10 cherry tomatoes, diced
1 sliced baguette
½ English cucumber, diced
¼ cup diced red onion
3 ounces whipped cream cheese
3 ounces Feta crumbles
10 kalamata olives, chopped
Olive oil for brushing bread
Dill for sprinkling
Directions:
- Preheat the oven to 375 degrees.
- Mix tomato, cucumber, olive, onion, and feta in a bowl and set aside.
- Brush sliced baguette pieces with olive oil and toast under broiler for 3-4 minutes.
- Remove and turn over.
- Spread the soft side with cream cheese.
- Add a spoonful of tomato mixture to each.
- Bake for 5-8 minutes.
- Plate, sprinkle with dill, and serve.
Dad’s Guacamole Dip – Recipe By Dave Bachtel
Photo by Robin Woelz
Ingredients:
2-3 large ripe Hass avocados
3 tablespoons Mexican-style sour cream
2 tablespoons medium salsa
1 small can chopped olives
½ teaspoon granulated California garlic
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
¼ teaspoon paprika
dash of lemon juice, set aside
Directions:
- Mash the avocados well, then add sour cream and mix until creamy.
- Add remaining ingredients, mix well.
- Stir in lemon juice and store in an airtight container to prevent browning.
Tip: don’t leave out the olives…they make it!
