Super Bowl Sunday

Super Bowl Sunday
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Super Bowl Sunday. It doesn’t matter which teams are playing, most of us will either host a party or find one to crash. Every year the level of emotional involvement varies. It might be your team’s year and you may ACTUALLY be into the game.

Or, you might not even care about the teams, the game, or football altogether—in which case, you still show up just to chat with friends and watch the halftime show. The one thing that stays the same, regardless of your emotional involvement, is the food. Who doesn’t love eating off paper plates with cheese hanging from your face and snatching just one more bite of something that has no need for utensils?

Admittedly, even though our teams technically in the game this year, we will be going for the food. And because we fear that all will be available is a crock-pot concoction of boxed cheese and canned chilli, we will be pulling up our sleeves and cooking ourselves.

Who doesn’t love eating off paper plates with cheese hanging from your face and snatching just one more bite of something that has no need for utensils?

Super Bowl Sunday

These sliders were love at first bite and left us licking our fingers and wishing for more. They are incredibly easy and, as proven in our kitchen, can apparently be made one-handed while holding a child in your arms (which is strangely consistent with the vast majority of our recipes). We paired the blue cheese patties with sun dried tomato mayo and our spicy overnight pickles then squished them between a homemade, poppy seed brioche bun. If you want to make these sliders for the big game, but aren’t feeling quite so ambitious, there is no shame in picking up some good quality spicy pickles and some store bought dinner rolls.

In other news, supposedly there will be snow and lots of it this year in NY for the super bowl. So we did ourselves a favor and added this beer cheese soup to the menu. Enjoy and may the best team win!

Super Bowl Sunday

Sliders with Sun-Dried Tomato Mayo and Spicy Pickles

Serves 10


10 mini brioche buns
1 lb ground beef
2 cloves of garlic finely chopped
3 oz crumbled blue cheese
1 tbsp worcestershire
1 tbsp dijon mustard
1 tsp salt
2 tsp freshly ground pepper
3 tbs olive oil
sliced pickles for serving
arugula for serving

Sun-Dried Tomato Mayo

1 cup mayonnaise
1 tbsp lemon zest
1 tbsp lemon juice
1/2 cup oil packed sun-dried tomatoes, roughly chopped
2 tbsp finely chopped chives
3 garlic cloves
2-3 freshly ground pepper



  1. To make the sun-dried tomato mayo add all of the ingredients in a small bowl and whisk until the mayonnaise is smooth. This can be made ahead and stored in the refrigerator.
  2. In a medium bowl, combing the ground beef, garlic, blue cheese, worcestershire, mustard, salt and pepper. Using your hands form 10 patties 2 inches in diameter and ½ inch thick. Using your thumb make a small indentation in the middle of each patty.
  3. Heat 3 tbs of olive oil in a cast iron skillet over medium/high heat until smoking. Arrange patties in the skillet so they are not crowded. (You may have to cook them in two batches.) Once the patties are brown on one side (about 3 minutes) flip them and cook on the other side for 2 more minutes. Once the patties are cooked, transfer them to a paper towel lined platter and cook your second batch.
  4. Toast the buns on a baking sheet cut side up on broil for just a few minutes until golden brown. Serve sliders on the buns with spicy pickles, arugula and sun-dried tomato mayo. Use a toothpick to hold together.