What We’re Doing During Seahawks Games: Stuffing Our Faces

It’s almost as mouthwatering as the kickoff, almost as heartwarming as the national anthem being sung before the first football game of the season and almost as delicious as that first touchdown. That first glimpse of divine munchables and irresistible comfort foods splayed out on the tailgate party table before the big game—the excitement is just too much for me to contain. ‘Tis the season to fill your plate (or two) and eat your heart out—no need to be polite! Opening day is almost here…do you have your tailgating munchies accounted for? Good, old-fashioned chips and guac you say? Nothing wrong with that, but for me, it’s time to change things up a little.

In honor of the return of our Super Bowl champs battling it out with the Green Bay Packers this Thursday, two different Seattle-based chefs, Cynthia Nims and Amy Pennington give us exclusive rights to two very different tailgating menus (recipes included thanks to these ladies). Take a peek at them and whip up some unique, but seriously lip-smacking eats.

Culinary consultant and author of Salty Snacks and Gourmet Game Night (among others), Cynthia Nims takes our tastebuds to comfort food heaven with these six items for you to try out…or just ogle at:

Cynthia Nims’ Parsnip and Carrot Chips
Photo Credit: Jennifer Martiné

Parsnip and Carrot Chips: Just as our Superbowl champs return, so does this recipe which Cynthia Nims featured pre-Superbowl last year.

Mustard Soft Pretzels: Mustard seeds in the pretzel dough for an extra shot of flavor instead of a yellow, goopy mess to dip into. Yum. See Cynthia’s full recipe here. 

Caesar Dip with Big Croutons and Romaine: In this recipe, Cynthia advises us to keep the lettuce wrapped in a damp paper towel until you are ready to serve so that it stays crispy and fresh throughout the party.

Herb-Marinated Shrimp: Who you callin’ shrimp? Cynthia claims these little guys get rave reviews from her raucous party guests every time!

Artichoke Stuffed Mushrooms: An absolute cheesy and hearty hit for your vegetarian Seahawks’ fans.

Brown Butter Pound Cake with Caramel Dip: Moist pound cake, creamy caramel, and nutty brown butter. Just reading through the recipe is making my mouth water and my stomach growl.

Still hungry? Our all-time favorite local cook, urban gardener, and author, Amy Pennington shows us how taste and fresh ingredients go together like Seahawks and victory with this sensational menu.

Amy Pennington, Seattle chef, gardener and author of Urban Pantry, Apples, and others
Photo Courtesy of: Amy Pennington

Kibbe: Spice-heavy and meaty, this grass-fed beef recipe will keep you cheering on those ‘Hawks all through the season.

Thyme-Roasted Chicken Legs & Charred Onions: Amy says thyme is a hardy herb making this dish perfect for cooler weather days. Right in “thyme” for fall and football.

Spiced Yogurt Chicken Wings: Chicken wings with a twist. Store these for up to four days in the fridge! Perfect for post-tailgate paper bag lunches.

Pea Falafel: Another flavorful and filling vegetarian dish to dish about! 

Fried Apple Hand Pie: Flaky, warm crust and thick, apple-y filling. This all-American combo in handheld form. So modern! 

Enjoy your football this season, but don’t fall into the same-old tailgating food trends at your tailgating party. Try some of these out, let your taste buds be the judge and let us know how it all went—leave a comment or follow us on Twitter @seattlemag.