Rah! Rah! Rah! Sports and parties have been synonymous since the turn of the 20th century. The type of sport, football, hockey,
baseball or basketball does not matter. What matters is the gathering of friends and family to partake in great food, and usually some beverages as well. But as the Superbowl and March Madness approach us, I am often asked what is the best food to serve at such a festivity.
What started out with a few sandwiches and a couple of beers before one’s favorite game has evolved into a great American eat out celebrating sporting traditions everywhere. Whether you are planning on firing up the grill or having all your friends bring their favorite dishes, we are here to help you make the most of your next sporting feast!
Regardless of the plan there are always a few key thoughts that are in common; everyone wants great flavor profiles, easy to prepare items, and little to no hassle. The LJ Says serve as much finger food as possible. Nobody wants a sit down down, 4 course meal while rooting for their favorite team. Nor do they have to worry about how to get the beverage absorbing substance in their bodies. Grazing is the name of this game, so make a buffet table that is as easy to access as a velcro fly.
The advice for all you sports fanatics is to ensure that your hot food stays hot and cold food stays cold. The last thing that you want is to have any of your guests get sick. So bring out crock pots and have lots of ice on hand.
Here are a few of my favorite and easy party finger foods!
Drumettes Teriyaki Sauce
1/3 cup soy sauce
2 Tablespoons Sugar
¼ cup shire-mirin (sweet rice wine)
¼ teaspoon of minced scallions
½ teaspoon fresh ginger, minced
½ teaspoon fresh garlic, minced
1 cup chicken stock
5 pounds of chicken drumettes
To make sauce, combine above ingredients in a pan, bring to a simmer, cook 10 minutes. Season to taste with salt and pepper. Place drumettes in a baking dish, glaze the chicken and bake until they are done.
3 dozen button mushrooms
2 Tablespoons olive oil
1 Tablespoon minced garlic
¼ cup minced onion
1 Tablespoon Italian Seasoning
8 ounces cream cheese
¼ cup fresh parmesan cheese
Wash mushrooms and separate caps from stems. While caps are drying, place stems in a food processor and chop until very fine. In sauté pan on medium heat add olive oil, chopped mushroom stems, garlic, onion, and Italian seasoning. Saute until onions are translucent in color. Add cream cheese and stir until melted. Add just enough bread crumbs to absorb any oil remaining. Stuff mushroom caps with cream cheese filling, sprinkle fresh parmesan over mushrooms and bake for 20 – 30 minutes at 350 degrees. Serve warm