Lately, my social media and email have been blowing up with Super Bowl hype. Even though I’m still not sure what a first down is, I’m sure down for the fun recipes that accompany the barrage of content coming my way — because any excuse for a party, right?
I can’t say I’ve ever been a huge football fan, but I’ve been flanked by friendly rivalry banter between my son, Zane, and sons-in-law John and Russ for years. I have a fair idea of which teams are hot (and which teams are not).
I think my boy Zane was born a 49ers fan; and, as luck would have it, back in the early ’90s, former 49ers coach George Seifert was a regular guest at a gentleman’s ranch near Missoula, Mont., where I often catered dinners for the ranch owner.
The owner and most of his guests were from San Francisco and were frequent visitors throughout the summer. There was a stocked pond on the ranch, and after fly-fishing lessons, the guys would gather back at the house for cocktails and a menu created from smoked fish and wild game. They were all gentlemen, and I have only fond memories of those days cooking for them.
Breaking my own company rule of being familiar with guests, I finally asked George for an autograph for Zane. One evening, a couple of months later, George presented me with a few treasures for Zane, including an autographed jacket and passes for a game.
I still treasure the photo of my boy at that game, decked out in his autographed team jacket, with a smile as wide as Candlestick Stadium. Zane says he still remembers that game — the plays and the score — as if it were yesterday. Me? I remember the price of a paper cup of hot chocolate and a stadium hot dog (times a family of five)!
Today, my son’s family is deeply divided, as he’s raised a diehard Seahawks disciple — his namesake, 18-year-old Zane — and an equally devoted Buffalo Bills fan, 11-year-old Riley. I’ve yet to get those boys to an NFL game, but it’s still on my bucket list for them. A few years ago, I did manage a VIP Seahawks tour for young Zane at Lumen Field that was quite impressive, even without a game.
Now, as we’re just days away from learning who’ll be playing in Super Bowl LX, like many folks around here, I’m rooting for the Seahawks. Whoever is playing, I’m sure I’ll turn the game on, though I will probably see more of the halftime show than the actual game.
For many years, I catered extravagant Super Bowl parties for clients and once even oversaw a private train charter to a Super Bowl in New Orleans. I’ve hosted plenty of simpler affairs in my own home, too.
Funny how it doesn’t matter the crowd — large or small — the location, the demographics or the socioeconomics of the guests, the menus I’ve prepared over the years (by request) almost always looked about the same: wings, baked potato bar, nachos, and both chili and gumbo, always accompanied by cornbread.
I think cornbread is one of the greatest sides to any menu. It’s quick and easy for those who can’t leave well enough alone, and there are myriad variations. Some recipes call for the addition of creamed corn, jalapeños, cheese, or cooked and crumbled meats like bacon or sausage.
I like to keep mine simple. But I also like it moist, and you’ll find my technique for that in this week’s recipe.
Big games this weekend, so you can make a super practice batch before the even bigger game on Sunday, Feb. 8. May the best (your) teams win!
Classic moist cornbread
Best cornbread recipe, ever! It’s a perfect complement for stews and soups and hearty chili. Let your culinary imagination be your guide for adding extra ingredients. 4-6 servings.
Ingredients: • 1 cup stone-ground yellow cornmeal • 1 cup all-purpose flour • 1 tbs baking powder • 1 tsp kosher salt • 2 tbs sugar • 2 large eggs • 1½ cups whole milk or buttermilk • ½ cup melted butter, plus more for the pan • ½ cup sour cream or Greek yogurt
In a large bowl, whisk together cornmeal, flour, baking powder, salt and sugar. In another bowl, whisk the eggs, milk, melted butter and sour cream. Combine the wet and dry ingredients just until mixed — don’t overwork it. This is the most important step: Cover the bowl and let the batter rest at room temperature for 45 minutes to an hour. While resting, butter (or use bacon grease) an 8” round cast-iron skillet generously, place skillet in oven and preheat the oven to 400° F. Before pouring batter into skillet, add any additions and give it a good stir. Remove hot skillet from oven, pour the batter into the skillet and return to oven for 25-30 minutes, until the top is golden and a knife inserted in the center comes out clean. Rub with a bit of soft butter. Let it cool slightly before slicing into wedges. The result is cornbread that’s soft, rich and perfect for soaking up stews and chilis, or slathering with soft butter and a bit of honey. Cornbread is not a good keeper, so eat it up!
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