Silicon Valley restaurants share recipes for Super Bowl snacking

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The Bay is abuzz with watch parties and events for the Super Bowl at Levi’s Stadium Feb. 8. But for those viewing the big game from home or at a friends’ place, snack preparation is likely on the calendar. To make sure your Super Bowl Sunday is entertaining and delicious, we’ve rounded up recipes from local restaurants.

Learn how to make a sweet and crispy snack from Ludwigs Biergarten in Mountain View, a savory and spicy twist on jalapeno poppers from Redwood Grill in Redwood City, a decadent dip from Sand Hill Sundeck in Menlo Park and deviled eggs from State of Mind Public House & Pizzeria in Los Altos and Redwood City.

Fried Apple Rings – Ludwigs Biergarten, Mountain View

Owner Gisela Qasim shares a recipe from Bavaria and Austria that will be on the menu at Ludwigs for the Super Bowl. Known as apfelküchle in German, these fried apple rings are reminiscent of a fruity doughnut.

Serves: 4 

Ingredients:

• 2 apples
• ⅔ cup all-purpose flour
• ½ cup milk
• 1 tablespoon granulated sugar
• Pinch of salt
• 1 large egg
• 1 cup oil, for frying

Topping:

• ¼ cup granulated sugar
• ½ teaspoon cinnamon

1. Whisk the flour, milk, sugar and salt together in a mixing bowl. Add the egg and mix again until there are no lumps in the batter.
2. Core the apples with an apple corer or paring knife. Then peel the apples and cut them into ¼-inch thick slices horizontally (so that there is a hole in the middle of the apple). Don’t cut the slices thicker than this as the apples might not cook when frying.
3. Heat up the oil in a frying pan on medium heat. Dip the apple slices in the batter and make sure both sides are coated well.
4. When the oil is hot, remove the apple slices from the batter with a fork, letting excess batter drip off the slices. Place the slices one at a time into the frying pan. Don’t overlap the slices when they fry – always fry them in batches to ensure the slices have room in your pan.
5. Fry the apple rings on medium heat for roughly 3 minutes on each side until golden brown. Be careful when flipping the slices over.
6. When done frying, place the apple slices on a plate lined with paper towels to absorb excess oil.
7. Mix the granulated sugar and cinnamon together.
8. Once cooled slightly (but still very warm), coat the fried apple slices with the cinnamon-sugar mixture on all sides.
9. Enjoy these slices with whipped cream, ice cream or on their own.

Texas ‘Twinkies’ with Smoked Sausage – Redwood Grill, Redwood City and Los Altos

Executive chef Johnny Arreola shares his version of Texas Twinkies, a smokier, meatier version of jalapeno poppers. Typically Texas Twinkies feature jalapeno peppers stuffed with smoked brisket and cream cheese, wrapped in bacon, smoked and glazed with barbecue sauce. 

“This version swaps traditional brisket for smoked sausage, making the recipe more approachable while still delivering that smoky, savory punch we love to cook with at Redwood Grill,” Arreola wrote in an email.

He recommends using a smoked sausage with some heat or a punch of garlic for extra flavor.

“These Texas Twinkies are meant to be shared,” he wrote in an email. “No forks. No fuss. Just good food, good people, and a reason to gather.”

Serves: 6-8

Ingredients:

• 12 large jalapenos
• 8 ounces smoked sausage, finely chopped
• 8 ounces cream cheese, softened
• ½ cup shredded cheddar cheese
• 12 slices bacon
• Barbecue sauce, for glazing

1. Slice the jalapenos in half lengthwise and remove seeds and membranes. Set aside.
2. In a mixing bowl, combine the chopped smoked sausage, cream cheese and shredded cheddar. Mix until well incorporated.
3. Spoon the sausage mixture generously into each jalapeno half, filling them flush but not overflowing.
4. Wrap each stuffed jalapeno with a slice of bacon, starting at one end and slightly overlapping as you wrap. Secure with a toothpick if needed.
5. Preheat a smoker or oven to 275°F.
6. Place the Twinkies on a parchment-lined baking sheet or smoker grate. Cook for 60-70 minutes, or until the bacon is fully cooked and beginning to crisp.
7. Lightly brush the bacon with barbecue sauce and return to heat for 5 minutes to set the glaze.
8. Let rest briefly, remove toothpicks and serve warm.

Pimento Cheese Plus – Sand Hill Sundeck, Menlo Park

Executive chef Nicolai Tuban amps up his pimento cheese with olives. Use this recipe as a dip, smear or simply eat it by itself. It works great on a burger, taco or quesadilla too, Tuban said.

The cheddar cheese must be shredded by hand or in a food processor using the shredder attachment, Tuban said. Pre-shredded cheese will not work for this recipe. Tuban also stresses to avoid adding salt.

Tuban recommends Kewpie mayonnaise and prefers Crystal or Tabasco hot sauce.

Yield: 3 cups

Ingredients:

• 4 cups freshly shredded cheddar cheese
• 1 cup pimento stuffed olives, drained
• 1 clove garlic, peeled
• ½ cup mayonnaise
• 2 teaspoons prepared horseradish
• 7 good shakes of hot sauce
• 2 cups of thinly sliced green onions, about 2 bunches

1. If you want it smooth and spreadable: Place garlic clove in food processor and pulse until finely chopped. Add olives, cheese, mayo, horseradish and hot sauce and pulse until combined and homogeneous. Add green onions and pulse 3 times to combine.
2. If you like it rough and rustic: Mince or press garlic and coarsely chop olives. Add to a mixing bowl with all other ingredients and stir to combine.

Deviled Eggs – State of Mind Public House & Pizzeria, Los Altos and Redwood City

Chef-owner Lars Smith shares a recipe for a classic game day snack: deviled eggs. These creamy eggs feature a bright tang from mustard and vinegar, crunch from pickles and celery, freshness from cilantro and a hint of smokiness from paprika.

Yield: 30 deviled eggs

Ingredients

• 15 large hard-boiled eggs
• ½ cup mayonnaise
• ¼ cup pickles, chopped
• ¼ cup celery, chopped
• 1 tablespoon whole grain mustard
• 2 tablespoons cilantro, chopped
• ½ tablespoon salt
• 1 tablespoon Champagne vinegar
• ½ teaspoon smoked paprika
• For garnish: espelette pepper, pickled peppers, potato chips

1. Slice eggs in half and place yolks into a food processor.
2. Place remaining ingredients into a food processor and combine until smooth.
3. Place mixture into a pastry bag with a star tip and pipe into halved egg whites.
4. Garnish with espelette pepper, pickled peppers and potato chips.

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