This year I've been acting sort of casual about the Superbowl menu situation. Living in NYC, where the game will be played tomorrow (well sort of NYC), should be getting me extra excited, but just like when the president's in town, it really just boils down to a traffic nightmare for those of us coming and going to work and appointments every day. But I was snapped out of my complacency by an unusual situation: my hubs decided, shopped and is prepared to execute a menu totally devoid of any Mad Hungry recipes. I mean--for cryin' out load--if any book should be cooked from this year, it's Mad Hungry Cravings, named one of the top five munchie cookbooks by the San Francisco Guardian http://www.sfbg.com/2013/03/26/feast-5-stoner-cookbooks. Surely a game representing the top two stoner states should be feted with food from an equally notorious book? My competative juices are flowing again. Since it's not too late to create or alter your menu for tomorrow, I'm throwing some recipes into the ring: Teriyaki-glazed Chicken Wings, Loaded Potato Skins, and Queso Fundido recipes are in the index on the left side of this post.

But back to my hubs. It's Sam Sifton, the venerated NYTimes food columnist and current newsie big wig, who stole my man's appetite away from me with these three recipes Game Day Nachos, Clam Dip, Coke-Brined Fried Chicken.  I felt defeated before the game was even played. Like I wrote Sam yesterday, I get the coke chicken and nacho's but surely my proven, can't-stay-away-from, carmelized onion & bacon dip http://www.marthastewart.com/356658/caramelized-onion-and-bacon-dip-potato-chips-and-crudite would have better odds in Vegas than his clam dip?  Sam advised me to make it anyway. So make I it I will. And it'll be placed right next to that clam dip like a Seahawk facing a Bronco, and then we'll see whose the winner! Stay tuned for the outcome and have a great weekend. Best, LSQ

Carmelized Bacon & Onion Dip photo by Jonathon Lovekin

Teriyaki-glazed Chicken Wings & Loaded Potato Skins photo by Jonathon Lovekin

Queso Fundido

For years I've made pocket pies as a strike against those nasty, expensive hot pockets sold in the grocery store. Even with all the food fresh food cooked at home, my boys discovered those convenient little suckers at their friends house. So I started making them at home --mostly chicken pocket pies--a hand held pot pie.

Only recently did it dawn on me to make leftover-pocket pies. Not that there are many leftovers in our house, but this week there is some steak pizzaola (from Mad Hungry Feed Men & Boys) and Chili Verde (yet unpublished or titled MH3). With some dough in the freezer--just defrost, roll it out and fill each cut circle with those chilled & solidified leftovers. Fold each one over and crimp. Brush with a little egg wash and bake 25 minutes. And it's hot, golden-brown, pastry-wrapped yumness!