Highland Ridge at Edgemont is equipped with state of the art A/V equipment.
Super Bowl Sunday is a big day in America, and for more than just The Game. We all know it’s about The Commercials, The Friends, and The Food!
Superbowl Sunday in Steamboat is about even more!
After a few hours on the ski trails you can return to one of our beautiful homes that are equipped with top-of-the line TVs and AV systems, and can set up the ultimate front row Superbowl Party to embrace the big occasion.
As part of our Guest Services we arrange this for many of our guests with options that range from fully catered Private Chef events to food delivery from one of Steamboats exceptional restaurants like:
The Drunken Onion: Offering gourmet catered options year-round, the Drunken Onion has a variety of delicious appetizers and Super Bowl snacks available for your game day festivities.
Soda Creek Pizza: Steamboat’s favorite pizza spot will be offering a Super Bowl special, buy any 2 14″ or 16″ pizzas and get a dozen wings free.
The Steamboat Smokehouse (Texas BBQ) and Qdoba (fresh, casual Mexican) will also offer special catering options for your Super Bowl party.
If, however, you are self-contained and plan to socialize, eat, be merry and cook for yourselves below are some great recipes for your guests to enjoy:
Buffalo wings are a tradition for Super Bowl party!
Buffalo Wings
Yields 20 pieces, serves about 4
Wings
1 cup flour
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. salt
20 chicken wings
Sauce
1/4 cup butter
1/4 cup hot sauce
1/2 tsp. black pepper (or to taste)
1/2 tsp. garlic powder (or to taste)
Directions
In a small bowl, mix together the flour, paprika, cayenne, and salt. Place the chicken wings in a large bowl and coat with the flour mixture. Refrigerate for 1.5-2 hours.
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spread wings on the sheet. Bake for about 40 minutes, turning once. Finish with a broil for 2 minutes, turning once. Toss with the sauce.
For the sauce, combine all ingredients and heat in the microwave until melted.
Lemon & Cilantro Moroccan Olives
Yields 1.5 cups
*Best to make this a week in advance
1 13oz. jar imported mixed olives
3T chopped fresh cilantro
3T chopped fresh flat leaf parsley
1/2 clove garlic, minced
dash cayenne, to taste
1/4 tsp. cumin
2T olive oil
2-3T fresh lemon juice
Directions
Drain olives then place in a glass bowl filled with cold water overnight (removes excess brine).
The next day, drain olives well and combine with remaining ingredients. For best flavor, tt is best to let the olives marinate for about a week.
White Bean & Chicken Chili (foodnetwork.com)
Yields 4-6 servings
2T olive oil
1 large onion
4 garlic cloves, minced
2 lbs ground chicken
2tsp salt, plus more for seasoning
2T ground cumin
1T fennel seeds
1T dried oregano
2tsp chili powder
3T flour
2 15oz. cans cannellini or white beans, rinsed and drained
1 bunch Swiss chard, stems removed and leaves chopped into 1-inch pieces
1.5 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 tsp. crushed red pepper flakes
Freshly ground black pepper, for seasoning
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
Directions
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
Tailgate Crab Cakes (foodnetwork.com)
Ingredients for Cakes
6 tablespoons olive oil
1/2 cup chopped onions
1/3 cup chopped green bell peppers
1/2 teaspoon salt
1/4 teaspoon white pepper
Fresh ground black pepper
1 cup green onions
1 tablespoon minced garlic
1 tablespoon Cajun choice seasoning
3 eggs
2 teaspoons Dijon mustard
1 1/2 cups bread crumbs
1 cup grated Parmesan cheese
1 pound real or imitation crab meat
2/3 cups flour
1/4 cup water
Sauce for Cakes
1/2 cup seeded, chopped tomatoes
2 teaspoons minced shallots
2 teaspoons minced garlic
3 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup chicken stock
1 large egg*
1/2 cup olive oil
Black pepper
Directions
Heat 1/2 of oil over high heat. Saute onions, bell peppers, salt, white pepper and about 15 turns of fresh ground black pepper for about a minute. Add green onions, garlic, Cajun choice seasoning and cook for another minute. Remove and put in bowl. Cool mixture for a few minutes. Stir in 2 eggs, Dijon mustard, 1/4 cup of bread crumbs and Parmesan cheese. Then add crab meat depending on size of crabcake. Gently mix the mixture and form into crab cakes. First dip both sides in flour, then in egg/water (egg and 1/4 cup water whisked together). Cover in bread crumbs and fry about 2 minutes on each side over medium heat.
For the Sauce for the Crab Cakes: Combine everything in a pan except egg, oil, and black pepper over high heat bring to a boil for about 2 minutes. Remove from the heat and let cool for 15 minutes. Put in blender and add egg. While blending add oil and black pepper about 10 turns. Serve immediately.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in Food Network’s kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
