For some, Sunday's Super Bowl is all about the game. For others, it's about the food.
The Super Bowl is a chance for a rich communal experience of cheering for your team, yelling at the refs and downing some tasty grub that requires only your fingers and a napkin or two.
We offer a couple of recipes that meet the criteria - and that live up to the hype of the big event.
The platter of double-layered nachos combines ground beef and black beans with heaps of tomato, cheese, scallions, olives and jalapeños.
Whatever recipe or toppings you use to build your nacho platter, be sure to assemble them in layers of chips and toppings. This minimizes the number of naked tortilla chips left on the bottom of the plate.
This recipe also includes a batch of guacamole. To save time, you could substitute store-bought, pre-made guacamole, or leave it out entirely and spoon salsa over the finished nachos.
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If you're looking to feed a Super Bowl crowd quickly and cheaply, giant subs are the way to go. Depending on how much other food you plan to serve, one 24-inch sub can make as many as 12 servings. And it takes just minutes to assemble.
Alternatively, and for even less effort, set up a sub buffet - a variety of rolls, sliced deli meats and cheeses, roasted and fresh vegetables, and a bunch of condiments - then let your guests assemble their own. You even could turn on the oven for guests who want their subs heated.
Consider these easy recipes for giant Italian and pastrami subs just a jumping-off point. Head to the deli, buy whatever meats and cheeses inspire you, then head home and create.
If you have a little extra time, you also could marinate and roast some vegetables the night before. These make a great addition to warm or cold subs. For an easy marinade, use a bottle of balsamic vinaigrette salad dressing.
Beef and Bean Layered Nachos
Servings: 8
For the nachos:
• 2 tablespoons canola oil
• 1 medium yellow onion, diced
• 6 cloves garlic
• 1 pound ground beef
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 2 teaspoons dried oregano
• 14-ounce can black beans
• 1-pound bag tortilla chips
• 3 cups shredded Mexican-blend cheese
• 6 scallions, chopped
• 3 medium tomatoes, cored and diced
• 15-ounce can pitted black olives, sliced
• 1/4 cup jarred jalapeño slices
For the guacamole:
• 3 avocados, pitted and skinned
• Juice of 1 lemon
• 1/4 cup olive oil
• 3 tablespoons sour cream
• Salt and ground black pepper, to taste
• 1/4 cup chopped fresh cilantro
Heat the oven to 350.
In a large sauté pan over medium-high, heat the oil. Add the onion, then sauté until the onion is translucent, about 5 minutes. Add the garlic, beef, paprika, chili powder and oregano. Sauté for about 7 minutes, then add the beans and set aside.
On a rimmed baking sheet, arrange half of the tortilla chips in a single layer. Top with half each of the cheese, scallions, tomatoes, olives, jalapeños and beef mixture. Top with a second layer of tortilla chips, then repeat layering with remaining topping ingredients.
Bake for 10 minutes, or until the cheese has melted.
Meanwhile, in a medium bowl combine the avocados, lemon juice, olive oil, sour cream. Use a potato masher to mash the ingredients until chunky smooth. Season with salt and pepper.
When the nachos are done, sprinkle with cilantro, then serve with guacamole.
Nutrition information per serving (values are rounded to the nearest whole number): 878 calories; 540 calories from fat; 60 g fat (16 g saturated; 0 g trans fats); 63 mg cholesterol; 59 g carbohydrate; 33 g protein; 13 g fiber; 1,289 mg sodium.
Warm Italian Party Sub
Servings: 12
• 24-inch baguette, halved lengthwise
• 8 deli slices ham
• 8 slices prosciutto
• 8 slices mortadella
• 8 slices salami
• 8 large slices pepperoni
• 2 large tomatoes, sliced
• 1 large green bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 1/4 cup sweet banana pepper slices
• 8 deli slices provolone cheese
• 1 cup shredded iceberg lettuce
• 3 tablespoons oil and vinegar salad dressing
Heat the oven to 350 F.
Arrange one-half of the bread on a baking sheet. One variety at a time, layer the meats over the length of the bread. Top that with layers of sliced tomato, bell pepper, red onion and banana peppers. Top with provolone cheese.
Toast in the oven until heated through and the cheese has melted, about 5 minutes. Sprinkle with lettuce and the salad dressing, then top with the remaining half of the bread. Cut into 12 portions.
Nutrition information per serving (values are rounded to the nearest whole number): 355 calories; 145 calories from fat; 16 g fat (6 g saturated; 0 g trans fats); 42 mg cholesterol; 33 g carbohydrate; 19 g protein; 2 g fiber; 1,251 mg sodium.
Warm Pastrami Party Sub
Servings: 12
• 24-inch baguette, halved lengthwise
• 3 tablespoons yellow mustard
• 10 slices pastrami
• 6 slices cheddar cheese
Heat the oven to 350.
Arrange one-half of the bread on a baking sheet. Spread the mustard evenly over the bread. Top with pastrami, then cheese. Toast until the pastrami is hot and the cheese has melted. Top with the remaining half of the bread. Cut into 12 slices.
Nutrition information per serving (values are rounded to the nearest whole number): 214 calories; 56 calories from fat; 6 g fat (3 g saturated; 0 g trans fats); 18 mg cholesterol; 29 g carbohydrate; 10 g protein; 1 g fiber; 560 mg sodium.