Important question: Has your stomach pledged a Super Bowl allegiance yet?
Here's a good way to find out. We asked chefs from the Denver Broncos and Carolina Panthers home states to give us their best party recipes before their teams go head-to-head this weekend.
From the Carolinas, we turned to foodie mecca Charleston's The Lot for Country Captain Chicken — a dish that weaves in curry with traditional southern chicken and rice, highlights the myriad cultural influences that the south has seen throughout its history.
“The story goes that it was a fusion of food that was brought over from ship captains,” explains Chef RJ Dye.
The Southern native says he goes the extra mile when he makes this dish, but offered this simpler DIY version for those who want to focus on the game rather than cooking.
And in Colorado, they brought us the beef — of course. Chefs Jeremy Kittelson and Daniel Asher of Linger in Denver sent us their Sesame BBQ Tacos tacos, made with slow-cooked Korean short ribs and topped with a simple slaw.
They utilize their plentiful surroundings (beef from Callicrate Farm and tortillas made from Abbondaza Farm corn), but adapted their recipe so we could make it at home.
Chefs Jeremy Kittelson and Daniel Asher's Super Bowl Tacos
From Linger in Denver, Co.
Yield: Approximately 1 quart
1 ¼ cups pineapple juice
3 tablespoons mirin
3 tablespoons rice vinegar
½ cup brown sugar
¼ cup white sugar
1 teaspoon black pepper, ground
½ teapsoon Szechuan pepper, ground
1 anise star, ground
3 tablespoons sesame oil
4 large cloves garlic, peeled
1 medium shallot
1 knuckle fresh ginger peeled
Chef RJ Dye’s Chicken Country Captain
From The Lot in Charleston, S.C.
4 garlic cloves, thinly sliced
3 celery stalks, chopped
2 green bell peppers (cored, seeded and chopped)
1 large yellow onion, chopped
1 (28-oz.) can crushed tomatoes
2 cups of chicken stock
3 tablespoons curry powder
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper, to taste
1⁄4 cup of golden raisins and/or currants
2 cups steamed white rice, for serving
2 bay leaves (to be cooked in the rice)
1/2 cup of toasted, slivered almonds