Super Bowl parties are being planned across the country, but are you taking into consideration your team’s favorite foods?  Here are some items served at the resident stadiums for each team!

The Broncos

At Sports Authority Field at Mile High, the home of the Denver Broncos, you will find their “Regional and Specialty” concession stands, where they feature a bit of Denver flavor … namely steak sandwiches, street tacos, and nachos con carne.  Here is one of the many nacho dishes served there.

Pork and Pinto Bean Nachos

Ingredients 

Meat:

  • 1 pound pork tenderloin, trimmed
  • 2 tbsp olive oil, divided
  • 1/2 tsp salt, divided
  • 1/4 tsp black pepper
  • 2 tbsp fresh lime juice
  • 1 tsp minced garlic

Beans:

  • 1 can chipotle chiles in adobo sauce
  • 2 tbsp water
  • 2 tsp fresh lime juice
  • 1 tsp chili powder
  • 1/4 tsp salt
  • 2 cans (15-ounce) pinto beans, rinsed and drained
  • 4 slices applewood-smoked bacon, cooked and crumbled

Topping:

  • 1 1/2 cups chopped plum tomato
  • 1 cup diced avocado
  • 1/2 cup chopped jicama
  • 1/3 cup chopped onion
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1/4 tsp salt

Remaining ingredients:

  • 8 cups sturdy tortilla chips
  • 1 1/4 cups shredded Colby and Monterey Jack cheese blend
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño pepper, thinly sliced

Directions

Preheat oven to 500 degrees.

Meat:

  1. Rub pork with 1 tablespoon oil, 1/4 teaspoon salt, and black pepper. Place  in a shallow roasting pan coated with cooking spray. Bake at 500 degrees for 25 minutes or until a thermometer registers 160 degrees.
  2. Remove from pan and let cool 10 minutes. Shred pork with two forks to measure 2 cups; place in a small bowl.  Stir in remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, 2 tablespoons juice, and garlic.

Beans:

  1. Remove 2 chipotle chiles and 1 teaspoon adobo sauce from can. The rest can be refrigerated for several weeks for use in other recipes.
  2. Chop chilis in a food processor, pulsing until coarsely chopped.  Add adobo sauce, water, lime juice, chili powder, salt and beans.  Process 5 seconds or until smooth.  Stir in bacon.

Preheat broiler.

Topping:

  1. Combine the plum tomatoes, avocado, jicama, onion, lime juice, olive oil and salt.

Arrange tortilla chips in a single layer on a large rimmed baking sheet. Top evenly with bean mixture; top with meat mixture, and sprinkle with cheese. Broil 4 minutes or until cheese melts. Top evenly with topping, cilantro, and jalapeño.  Serve immediately.

The Seahawks

What’s the best catch in Seattle? It’s a toss-up between a wide receiver’s game-winning touchdown catch and a crate full of fresh Dungeness crabs. Seahawks fans will take both, thank you very much.  And it appears their recipes are a lot easier to fix than Denver’s, although it might be hard to find fresh Dungeness crab anywhere else in the U.S.

Steamed Dungeness Crab with Meyer Lemon Aioli

Ingredients

  • 2 egg yolks
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper
  • 2 cooked Dungeness crabs, halved

Directions

  1. In a medium bowl, whisk the egg yolks with the mustard. Slowly drizzle in the olive oil, whisking constantly, until a thick mayonnaise forms. Whisk in the minced garlic and lemon juice and season with salt and black pepper.
  2. Serve the steamed crab with the lemon aioli.

So, whether you watch the game for football or for the commercials, whip up your team’s specialty snack and sit down and enjoy.