Today, my feature on Superbowl Bites, which you can read here, includes a promise of more recipes perfect for your big game party. This is the second of three posts that fulfill the promise. The first post is here, with recipes for a delicious Persian dip and a hand-chopped tapenade. In the third post, I’ll focus on Chef Michael Mina’s Cioppino.

Chef John Lyle offers some really good advice I hadn’t heard before. “Always serve pie during the fourth quarter,” he says, adding that “even if your team loses, it’s hard to be too upset if you’re eating pie.”

And locally, we’re in luck when it come to pie. On Saturday at the Santa Rosa Original Certified Farmers Market and on Sunday at the Sebastopol Farmers Market, Dominique Cortara of Dominique’s Sweets will have special pies (mixed berry, apple, lemon meringue) for Superbowl, along with savory pasties, pissaladieres, cheese straws and dessert trays (with chocolate chip cookies, football-shaped cookies, micro banana cream pies and micro lemon meringue pies).

Chef John Lyle’s Crab and Lobster Rolls • Makes 4 rolls

Chef John Lyle is currently best known for his series of Chosen Spot dinners that celebrate Luther Burbank and benefit the Burbank Home and Garden in Santa Rosa. For Superbowl, he’s preparing a New England-inspired feast for a private client from Boston. These delicious crab and lobster rolls are on the menu.

  • 1/4 cup mayonnaise
  • 1/4 cup plain whole milk yoghurt
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Tabasco sauce
  • 1 green onion, trimmed and very thinly sliced
  • 1 celery stalk, very thinly sliced
  • Kosher salt
  • Black pepper in a mill
  • 12 ounces freshly picked Dungeness crab meat
  • 12 ounce lobster meat
  • 4 split-top hot dog buns
  • 2 tablespoons butter
  1.  Put the mayonnaise, yogurt, lemon juice, Tabasco, green onion and celery into a small bowl, fold together and season to taste with salt and pepper.
  2. Fold in crab and lobster, cover and refrigerate until well chilled.
  3.  To serve, butter the inside of the hot dog buns and toast on a hot griddle or under a broiler until golden brown.
  4. Spread butter inside Hot dog buns and toast on a hot Griddle till golden brown .
  5. Divide the crab and lobster evenly among the buns and serve immediately.

Terri Pishoff Wuerthner’s Cajun Creamy Cheesy Crab Spread •Makes about 6 cups

 This simple recipe can be made ahead, Terri says, and encourages you not to worry about the long list of ingredients. Many Cajun recipes have a lot of spices and seasonings, but there’s not a lot of chopping so making this is not at all time consuming. For Superbowl, serve this as a spread with crackers or toast. At other times, it works as a light entree.

  • 1 tablespoon oil, for the pan
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups finely chopped celery, from about 6 large stalks
  • 1 cup finely chopped onion, from 1 large or 2 medium onions
  • 1/2 cup finely chopped green bell pepper
  • 1 1/2 teaspoons paprika
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon ground white pepper
  • 2 cups whole milk
  • 1 pound crab meat, preferably freshly picked,
  • 1 cup thinly sliced green onions, from about 1 bunch of green onions
  • 1 cup chopped fresh Italian parsley, from 1 bunch, stems removed
  • 1 1/2 cups (6 ounces) grated cheddar cheese
  • Crackers or toast
  1. Preheat the oven to 350 degrees. Coat the inside of a 9-by-13-inch baking dish with oil.
  2. Melt the butter in a heavy skillet set over medium heat and add the flour. Cook for 5 minutes, stirring constantly. Add the celery, onion, bell pepper and, and spices and cook for 5 minutes, stirring frequently.
  3. Whisk in the milk and bring it to a boil, whisking all the while. Reduce heat to low and simmer very slowly for 5 minutes, whisking constantly.
  4. Remove from heat and stir in the crab, green onions, and parsley. Transfer to the baking dish, scatter the cheese on top and bake for 25 minutes, until the mixture is bubbling hot and the cheese has taken on a bit of color.
  5. Remove from the oven and serve with crackers or toast alongside.

John Ash’s Posole Blanco • Serves 12

  • Salsa Colorado (recipe follows)
  • 2 small white onions, peeled and halved
  • 6 large garlic cloves, peeled
  • 2 large bay leaves
  • Kosher salt
  • Black pepper in a mill
  • 4 pound boneless pork shoulder, trimmed of excess fat and cut into 1-1/2 inch cubes
  • 2 29-ounce cans white posole (hominy) drained and rinsed
  • For garnish: 4 cups finely shredded green cabbage; 2 bunches thinly sliced radishes; 2 cups finely diced white onion; 1/2 cup dried Mexican oregano; 2 large avocados, peeled, seeded and diced; cilantro sprigs; lime wedges.
  • Small corn tortillas, hot
  1. First, make the Salsa Colorado and set it aside.
  2. Put the onions, garlic, bay leaves, 2 teaspoons of slat, several generous turns of black pepper and 3 1/2 quarts of water into a large deep pot, set over high heat and bring to a boil. Stir in the pork, lower the heat and simmer gently until the meat is very tender, about 1 1/2 hours. Skim off the foam that forms on the surface of the water during the first 20 minutes or so.
  3. When the meat is tender, add the hominy and stir until the liquid returns to a simmer. Heat through, taste and adjust for salt and pepper.
  4. To serve, ladle into soup bowls and let guests add their garnishes of choice. Pass the Salsa Colorado alongside. Alternately, stir the salsa into the posole immediately before serving.

Salsa Colorado

  • 8 Guajillo chiles, seeds and stems removed
  • 6 Chiles de Arbol, stems removed
  • 3 large garlic cloves, peeled
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 2 tablespoons white vinegar
  • Kosher salt to taste
  1. In a small heavy skillet, cook the guajillo chiles over medium-high heat until evenly toasted. Set aside. Cook the Chiles de Arbol in the same pan until they are fragrant; do not burn.
  2. Pour 4 cups of water into a saucepan, bring to a boil, add the toasted chiles and remove from the heat. Cover and let soak for 20 minutes. Transfer the soaked chiles to a blender and add the garlic, cumin, oregano and vinegar, along with a splash of the soaking water. Pulse several times and add as much water as needed to make a smooth but not too runny salsa. Taste and correct for salt.
  3. This salsa can be made up to 3 days in advance. Cover and refrigerate until ready to use.