Natalie’s Orchid Island Juice Company Featured In
Super Yum Super Bowl
Even for families that don’t follow football, Super Bowl Sunday is a great time to get together with friends, have a few drinks, indulge on treats, and cheer for something. Whether you’re treating the whole family to a Sunday funday, grabbing some food to go, or sneaking away for a few hours without the kids, here are a few game day recipes, specials, and deals.
Deals and Specials Around Town
The Boulder-based cheese and charcuterie shop is pulling out all of the stops by offering a massive 18-inch baguette sandwich, a 5-pound pretzel, and pretzel dogs with spicy dijon mustard to order and bring to the party. Sides include house-made pimento cheese dip (recipe below), artichoke dip, and hummus with chili crunch. Orders must be placed 48-hours in advance. 1825 Pearl St., Boulder
Closed for the big game, Hearth & Dram is offering 5-pound ($50) or 10-pound ($100) orders of chicken wings to-go. Smoked and fried, the bone-in wings are tossed in Korean barbecue sauce, green curry sauce, spicy buffalo sauce, or citrus habanero sauce. Orders can be picked up on Saturday, February 2 from 2-8 p.m. to be reheated on Sunday, or pick them up hot on game day, February 3 from 10 a.m. to 1 p.m. Orders must be placed by 3 p.m. on Wednesday, January 30 by calling 303-623-0979. 1801 Wewatta St., Denver
Start celebrating early at the Post Brewing Co., where you can enjoy a pregame brunch from 10 a.m. to 2 p.m., with buckets of Howdy beer for $15. Or plan a to-go order for their infamous fried chicken buckets, sides, and biscuits. Orders must be placed by January 31 for pick-up. Locations in Lafayette, Longmont, Rosedale, and Boulder
Public School 303 is hosting an all-day happy hour to celebrate the game, with $5 pints, $5 glasses of wine, and plates including bacon cheddar tots, queso fundido, and crispy naked wings for under $10 to enjoy while watching the game on their flatscreens. At the beginning of the game, customers can flip a coin for the chance to win a game day swag bag and 50 percent off your total tab. If you’re hosting a game day party at home, Public School is offering a package for $38 that includes two large pizzas and two orders of chicken wings. 1959 16th St., Denver
Rhein Haus is hosting a tailgate party on Super Bowl Sunday, displaying the game on a sound-on projector over the downstairs bocce courts, starting at 11 a.m. Food and drink specials will be available, with chicken wing baskets for 75 cents per wing. Flavors include Cajun dry rub, smoky barbecue, and their extra-hot house buffalo sauce finished with habanero powder. 1415 Market St., Denver
Rhein Haus’ sister restaurant will be serving specials before and during the big game, starting at 11 a.m. Guests 21 and older can enjoy a Power Hour special featuring $3 shots from any spirit behind the bar, as well as $3 drafts, bottles, and cans. The game will be on all screens in the midwestern-inspired space. 1417 Market St., Denver
Game Day Recipes to Make at Home
Hosting a Super Bowl party at home? Give these recipes a try.
Pimento Cheese Dip
Courtesy of Cured in Boulder
- 1.25 lbs cream cheese
- 5 oz jarred pimento peppers with liquid
- 1 small yellow onion, grated
- 1 tsp salt
- 1 tsp sherry vinegar
- 1/4 cup sweet smoked Hungarian paprika
- 10 oz jarred pimentos, diced and drained
- 4 oz smoked cheddar, grated
- 4 oz Marco Polo peppered cheddar, grated
- Blend all of the first six ingredients until whipped and well combined.
- In a large mixing bowl, fold the grated cheeses and drained pimentos in with the whipped cream cheese base.
- Serve with crackers, carrot and celery sticks, and mini peppers.
Buffalo Cauliflower Recipe
From Cali’flour Kitchen: 125 Cauliflower-Based Recipes for the Carbs You Crave by Amy Lacey
Try out a vegetarian spin on the classic, with these buffalo cauliflower “wings.”
- 3 cup (85 g) almond flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 2 large eggs
- 1 (2-pound/910-g) head cauliflower
- Extra-virgin olive oil cooking spray
- 1 cup (120 ml) hot pepper sauce, such as Frank’s
- 2 tablespoons salted or unsalted butter
Blue Cheese Dip
- 1 cup (70 g) crumbled blue cheese
- 1 cup (60 ml) sour cream
- 2 tablespoons buttermilk
- 2 tablespoons mayonnaise
- 2 teaspoons white wine vinegar
- Pinch of sea salt
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- In a large zip-top bag, combine the almond flour, garlic powder, onion powder, and ¼ teaspoon of the salt. In a large bowl, beat the eggs with the remaining ¼ teaspoon salt.
- Cut the cauliflower head into quarters, cutting through the core, then cut out the core and leaves from each quarter. Trim any remaining core and leaves. Break the cauliflower into approximately 2-inch (5-cm) florets. Add the cauliflower to the egg mixture and mix to thoroughly coat.
- Transfer to the bag with the flour and shake until the cauliflower is well coated.
- Transfer the cauliflower to the prepared baking sheet with a little space between the pieces and spray with cooking spray. Bake for 20 minutes, or until the cauliflower is starting to brown, then flip the pieces and bake for another 10 minutes, or until well browned all over.
- While the cauliflower is in the oven, make the buffalo sauce: In a small saucepan, combine the hot pepper sauce and butter and cook, stirring, over low heat until the butter is melted.
- Make the blue cheese dip: Combine all the ingredients in a small bowl and mix with a fork until the cheese is well incorporated.
- To serve: Place the roasted cauliflower in a serving bowl, pour the buffalo sauce on top, and toss to coat. Serve immediately, with the dip and celery sticks.
Thai Chili Butter Wings
Courtesy of Chef Zach Spott at Brass Tacks
- 2 dozen chicken wings, drumettes, and flats/wingettes
- 1/2 lb butter
- 1/2 cup garlic (minced) (3 oz whole peeled)
- 1/2 cup sambal
- 2 oz rice vinegar
- 1 bunch cilantro
- 5 fresh red Thai chilies
- 1 tablespoon sesame seeds
- 4 oz blue cheese dressing
- 1 lime
- Oil for frying (2 quarts to a gallon based on size of pot)
- Cook chicken wings. You can fry, roast, or confit your wings ahead of time until they are cooked through.
- After initial cook, make sure to lay out evenly on a sheet pan or tray and refrigerate until you’re close to serving time.
- When ready to serve, heat a pot of oil to 350-400 degrees. Make sure to use an oil with a high smoke point. You can use a candy thermometer to continually monitor the temperature of the oil.
- While the oil is getting to temperature, melt butter in a separate sauce pan.
- Once butter is melted, add garlic, sambal, and three Thai chilis and keep on low heat.
- After about 10-15 minutes add in your rice vinegar.
- Taste and season accordingly.
- Meanwhile oil should be hot and ready for wings. Pull wings from fridge and drop into the fryer.
- When color and textural doneness is achieved pull them out using a spider strainer and toss into a mixing bowl.
- Add Thai Butter Sauce and coat thoroughly. Toss in chopped cilantro as desired.
- Plate and top with more cilantro, sesame seeds, and shaved Thai chilies (HOT).
- Serve with a lime wheel or wedge, and blue cheese.
Game Day Mocktails for Kids
Orange Mango Sunrise Spritzer
Recipe courtesy of Natalie’s Orchid Island Juice
- 1 1/2 oz grenadine syrup (non alcoholic)
- 4 oz Orange Mango Juice
- 2-3 oz club soda
- Orange slices
- Fill a rocks glass with ice.
- Add grenadine, then add Orange Mango Juice.
- Top with club soda. Do not stir.
- Garnish with an orange slice.
Sparkling Strawberry Lemonade Mocktail
Recipe courtesy of Natalie’s Orchid Island Juice
- Strawberry Lemonade
- Sparkling water
- Strawberry slices
- Lemon slices
- Pour equal parts strawberry lemonade and sparkling water.
- Garnish with strawberry and lemon slices.