If you’re in Manhattan this week, it’s difficult to ignore the increased activity in the city as New York and New Jersey get ready to host this year’s Super Bowl with the Denver Broncos and the Seattle Seahawks at MetLife Stadium in East Rutherford, New Jersey.
The Super Bowl was not on my mind as I walked through midtown yesterday but as I got to Bryant Park, I noticed trailers and work crews. At first, I thought they were preparing to shoot a movie or television show. But as I approached Broadway, I knew it had to be the Super Bowl.
Work crews had erected barricades which blocked off Broadway from 34th to 47th Streets, creating a pedestrian-only thoroughfare that I found out later goes by the temporary name, Super Bowl Boulevard. They had also started installing giant television screens and stages for performances.
The whipping up of the winds reminded me of the prediction that the temperature would dropped significantly from the morning’s balmy 40 degrees to the 20s. As I hurried to the subway, I thought about the weekend’s forecast and the thousands of football fans who’d be watching the game from these giant screens on Super Bowl Boulevard, those who’d be sitting in the uncovered stadium and the players who’d be playing outside.
If the predictions hold, it’ll be a cold weekend — the first time the Super Bowl will be played outdoors in a cold environment. So as I settled into my seat for the ride home, I began thinking about the kinds of snacks I’d prepare if I had to host a Super Bowl party.
Whether we get the snow and 20 degree temperatures is anyone’s guess. Either way, it’s still winter so my super snacks will be warming, filling, tasty and most importantly, can be all prepared ahead of time.
I’d keep a pot of chicken soup on a low flame and ladle it out as guests arrive. Then I’d have jerk chicken wings, ackee and saltfish bruschetta, Festival, spinach or vegetable cocktail patties, stewed peas (meatless), roast pork, coleslaw, and macaroni and cheese. For dessert, I’d make a fruit cake and ambrosia, and have lots of Red Stripe beer and rum punch on hand.
- 3 pounds chicken wings
- ½ cup Jerk Rub
- 1 onion, finely chopped
- 1 Scotch bonnet pepper, minced (optional)
- 1 spring fresh thyme, minced
- 2 scallions, finely chopped
- Mix together the jerk rub, onion, pepper, thyme and scallions. Rub mixture thoroughly into the wings. Cover and refrigerate for 4-6 hours or overnight.
- Heat oven to 350°F, cook covered for 1 hour or until done. Remove the cover and let wings bake another 15-20 minutes until it turns dark in color.
- If you’re using a gas grill, preheat it to 225° to 250°F. Place the wings on the grill and cook, covered, for about 1 hours, turning every 5 minutes. Wings will take on a very dark color and the juices run clear when they are pierced.
- Serve with Festival and coleslaw.
What snacks are you making for Sunday’s Super Bowl?
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