Wine pairings for Super Bowl fare from a Philadelphia instructor
Wine instructor David Snyder of the Wine School of Philadelphia says sparkling wine or high-acid whites like champagne and sauvignon blanc pair best with salty Super Bowl foods such as chili ribs chips and dip. He cautions against low-acid whites and high-tannin reds with spicy dishes and suggests a low-tannin red like sangiovese to moderate heat. For best results, choose sparkling wine or New Zealand sauvignon blanc for salsa or chili.
MENTIONED IN THIS ARTICLE
David Snyder
The
Wine School of Philadelphia
Snyder
New Zealand
Festive quesadillas spice up game day menu
Try variations with cheeses like shredded smoked cheddar or spicy Jack. Add chopped chicken and thin red pepper slices. Serve wedges with salsa sour cream and fresh lime for a zesty, crowd friendly snack.
Refried Bean and Cheese Quesadillas for 20
A recipe for spicy refried bean quesadillas serves 20. Five tortillas receive refried beans scallions spinach and cheese then topped with a second tortilla and toasted in a skillet before warm serving with salsa and sour cream. Optional toppings and make ahead tips are included.
Tip on this sub recipe using olive caper spread
A tip describes using a frozen pepper stir fry mix to save prep time. Zesty capers and black olives transform low fat mayonnaise into a rich spread for sandwiches or a dip for vegetables.
Italian Chicken Pepper Stir Fry and Sandwich Concepts
Italian chicken pepper recipe with ground turkey chili mix baked into a dish serving up to 10. Includes olives capers and basil bread sandwich assembly with pepper stir fry and chicken layers, yielding two distinct dishes from Peggy Fallon.
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