Growing up, I was never a big football fan, but when the Super Bowl rolled around, it became my new favorite holiday — thanks to my mom’s recipes. Since 2000, my family has hosted a Super Bowl party every year, and as a family of foodies, we celebrate the big game with a thematic menu. My mom always prepares appetizers, entrees or desserts that represent each city playing in the Super Bowl, not forgetting the city hosting the event. With these five student-modified recipes, you too can celebrate the big game from your dorm.

This year, the Seattle Seahawks and the New England Patriots are playing each other at Levi’s Stadium in the San Francisco Bay Area. To honor each city, here are the dishes my mom will be making for Super Bowl LX, adapted into more college student-friendly recipes. 

Seattle: Sesame Salmon

Yields 4 servings

Ingredients:

• ⅓ cup of soy sauce
• ⅓ cup of vegetable oil
• 1 ½ tablespoons of rice vinegar
• 1 teaspoon of sesame oil
• 1 tablespoon of fresh ginger, grated
• ¼ cup of chopped green onions
• 1 teaspoon of minced garlic
• 4 salmon fillets (6-ounce each) with skin removed
• Optional: wooden cutting board to place on salmon while it sears

Instructions:

1. Mix the soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, ginger and garlic together in a small bowl.
2. Place the salmon fillets in the soy mixture and flip to coat completely. 
3. Cover and let marinate for at least 15 minutes, or for up to one hour in the refrigerator.
4. Preheat the pan on medium heat and place the marinated salmon on the pan.
5. Cover the pan or place the wooden cutting board on the filets.
6. Sear the salmon for about 20 minutes, until it flakes easily with a fork.
7. Serve over vegetables or rice. 

Seattle: Mini Apple Pies

Yields 12 mini pies

Ingredients:

For crust

• Pillsbury Premade Refrigerated Pie Crusts

For filling

• ⅓ cup of sugar
• 2 tablespoons of flour
• ¼ teaspoon of ground cinnamon
• ⅛ teaspoon of salt
• 3 cups of thinly diced Cosmic Crisp apples (or any red apple variety)
• 1 tablespoon of butter (room temperature)

Instructions:

1. Use a coffee mug to cut out 12 equal-sized circles from the premade dough sheet.
2. Press each piece of dough into the muffin tin, letting the dough come up the sides, then let chill in the fridge while you prepare the filling.
3. Mix the flour, sugar and spices in a large bowl and then toss in apple slices.
4. Scoop the coated apple slices into each muffin cup and dot each minipie with a small piece of butter.
5. Cut the remaining pastry sheet into 12 more equal-sized circles — the same size as the crust pieces. 
6. Place a dough round on top of each filled cup, pressing the edges of the top and bottom crust together to seal with a fork.
7. With a knife, make small slits around the top dough piece. 
8. Bake at 375°F for 18-20 minutes, or until the crust is golden brown.
9. Remove the pies from the oven and let them cool completely in the muffin tin. 
10. Run a knife around the edges of each pie to release them, then serve.

New England: Clam Chowder

Yields 8-10 servings

Ingredients:

• 1 tablespoon of butter
• ½ of a small onion (diced)
• 1 stalk of celery (diced)
• 1 small clove of garlic (minced)
• 1 medium potato (peeled and diced)
• 1 ½ cups of clam juice
• 6.5-ounce can of chopped clams
• ½ cup of milk
• ½ cup of heavy cream
• Salt and pepper to taste
• 1 tablespoon of flour

Instructions:

1. Melt the butter in a saucepan over medium heat.
2. Add the onion and celery together to cook for about 3 minutes until softened. 
3. Stir in the garlic and cook for another 30 seconds.
4. Sprinkle in flour, then stir for 1 minute before adding the clam juice and continue stirring to combine all ingredients.
5. Bring to a boil and let simmer on a lower heat for approximately 15 minutes.
6. Add diced potatoes, chopped clams, heavy cream, milk, salt and pepper.
7. Let simmer on low heat for an additional 12 minutes, stirring occasionally, until potatoes are soft.
8. Taste and adjust salt and pepper before serving.

New England: Boston Cream Pie in a Mug

Yields 4 cakes

Ingredients:

For cake and filling

• 4 tablespoons of premade vanilla pudding
• 12 tablespoons of angel food cake mix
• 8 tablespoons of water 

For chocolate icing

• 1 tablespoon of butter
• 1 ounce of unsweetened baking chocolate
• 1 tablespoon of water
• ¼ cup of powdered sugar
• ¼ teaspoon of vanilla extract

Instructions:

1. Spray each mug with a nonstick cooking spray.
2. Spoon 3 tablespoons of cake mix and 2 tablespoons of water into each mug, stirring until batter forms.
3. Microwave each filled mug individually for about 40 seconds to 1 minute, or until the top is set and no longer appears wet.
4. Let each mug cool for 5 minutes while preparing the icing.
5. For the chocolate icing, melt butter and chocolate together in a small microwave-safe bowl for 15-second intervals, stirring between each, until mixture is smooth.
6. Stir in powdered sugar, vanilla and 1 tablespoon of hot water until pourable. Add additional teaspoons of water if the icing is too thick.
7. Run a knife around the edge of the cooled cake to release it from the mug. 
8. Gently slice each cake in half, crosswise. 
9. Lightly spread 1 tablespoon of pudding onto the top of the bottom cake half, then place the top half back on.
10. Spread icing over the top of the mug cake, letting some icing drizzle down the sides.
11. Refrigerate uncovered until serving.

San Francisco: Ghirardelli Hot Fudge Sauce

Yields 4-6 servings

Ingredients:

• 1 bar (4-ounce) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar
• 4 tablespoons of butter (cut into medium chunks)
• 1 ½ cups of sugar
• ½ cup of water
• ¼ cup of light corn syrup
• 1 teaspoon of vanilla extract

Instructions:

1. Break the chocolate into ¼ inch pieces. 
2. In a pan, combine the broken chocolate, butter, sugar, water and light corn syrup.
3. Continuously stir the mixture over medium heat until the chocolate and butter have melted and the sugar has dissolved, and a sauce-like substance forms.
4. Bring the sauce to a boil, and then lower the heat and continue boiling gently for 10 minutes, stirring throughout.
5. Remove the pan from the stove and stir in the vanilla extract.
6. Taste the sauce and add additional portions of the previous ingredients to your liking.
7. To cool or store, cover and place the sauce in the refrigerator.
8. To reheat, place in a microwave-safe bowl and microwave for 7 minutes, stirring after the first 3 minutes. Alternatively, heat on the stove until warm. 
9. Enjoy over ice cream, with fruit or on its own.

Contact Alessa Alluin at [email protected].