This is it. We've entered the final countdown. You've practiced all year for the knock-down, drag-out, take-no-prisoners game on Sunday. Every scoop, every chug, every bite has led you to this moment - your moment - to bask in the glory of pigskin (both on your plate and on television).
Still got a case of the pregame jitters? Iron Chef Michael Symon has some last-minute strategy to offer for the guacamole gridiron. The goal: sending you into your Super Bowl soiree with your game face on, and seeing you emerge victorious as MVPP (that's Most Valuable Party Planner to you).
For Symon, this means getting an early start. Don't relegate the shindig to official game hours - keep the party going all day.
"Equip the bar for the early arrivals with a decked out Bloody Mary bar filled with fresh horseradish, limes, a large selection of hot sauces, great tomato juice, a large selection of pickled vegetables and a couple different vodkas and beers (just in vase someone wants a 'Bloody beer,'" he says.
When kick-off finally does roll around, Symon suggests serving dishes representative of each team in the match-up - the Patriots and Giants, respectively. This year, that means lobster rolls for New England and burgers topped with pastrami for New York.
'Fat Doug' Burgers
Mix all ingredients together and refrigerate for one hour.
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