When the Kansas City Chiefs and San Francisco 49ers go helmet-to-helmet Feb. 2 on Super Bowl Sunday, many football fans from the rest of the country will care less about what’s happening on the field in Miami than what’s going on at their buffet tables. Will they be dishing out Midwestern barbecue or West Coast sushi — or both?
While the two teams had similar records this season — 12-4 for the Chiefs, 13-3 for the 49ers — Kansas City, Mo., and San Francisco couldn’t be further apart when it comes to regional cuisine.
When considering the culinary landscape in Kansas City, a few phrases come to mind for Bruce Kraig, author of “Hot Dog: A Global History” and food historian: beef and “heavy, white food with a lot of cheese.”
Kraig describes the Bay Area of California in very different terms. “Fresh vegetables and fruits, spicy stuff . . . and wine,” among other things, are indicative of the cultural melting pot of San Francisco, he tells The Post.
Many supposedly regional dishes, like barbecue, nachos and fried chicken, now make up America’s “national cuisine,” Kraig says. So as these two regions look to score in the game and on your plate, these party-ready recipes, courtesy of Delish.com, should please game-day diners from all over.
Much of the Pacific Northwest owes its landscape of sushi counters and dim sum palaces to Asian immigrants, who came to the West Coast during the late 19th and early 20th centuries, Kraig says. And we can’t talk about Kansas City without bringing up barbecue, which emphasizes their signature sweet and tangy, tomatoey (OK, it’s ketchup) sauce.
Spicy Asian Chicken Wings
Recipe by Makinze Gore
⅔ cup extra-virgin olive oil
⅔ cup low-sodium soy sauce
½ cup honey
½ cup chili garlic sauce
Juice of 2 limes
8 cloves garlic, minced
2 tbsp. freshly minced ginger
4-pounds chicken wings
In a large bowl, whisk together oil, soy sauce, honey, chili garlic sauce, lime juice, garlic, and ginger. Set aside one cup of mixture. Add chicken wings to remaining marinade and toss to coat. Cover and refrigerate for 2 hours.
Preheat oven to 400 degrees Fahrenheit. Remove wings from marinade and place on wire rack. Bake until golden and crispy, 50 to 60 minutes, flipping wings halfway through.
In a small saucepan over medium heat, bring mixture to a boil, then reduce heat and let simmer until thickened, 10 minutes.
Turn oven to broil. Brush sauce over wings and broil until caramelized, two to three minutes.
Kansas City Style Barbecue Sauce
Recipe by Alyssa Rosello
1 ½ cup ketchup
1 cup packed brown sugar
½ cup water
¼ cup apple cider vinegar
1 tbsp. Worcestershire sauce
1 tbsp. molasses
1 tsp. kosher salt
½ tsp. garlic powder
½ tsp. onion powder
¼ tsp. ground mustard
¼ tsp. smoked paprika
In a medium saucepan over medium-high heat, whisk all ingredients until combined. Bring mixture to a boil, then reduce heat and let simmer, stirring occasionally, until thick, about 45 minutes. Let cool to room temperature and store refrigerated in an airtight container, or use immediately for wings, sandwiches or ribs. Makes about 3 cups.
“Beef was always the prized meat,” Kraig says of the Midwest. “It’s the cattle center.” And that’s why a hearty chili cheese dip ticks all the boxes for a Kansas-inspired snack. On the other hand, a queso dip featuring a sweet and spicy garnish of elote — that’s Mexican “street corn” — is a tasty nod to the taquerias of San Francisco’s Mission District.
Chili Cheese Dip
Recipe by June Xie
1 tbsp. extra-virgin olive oil
¼ cup small red onion, finely chopped, plus more for garnish
2 tbsp. jalapeño, minced, plus more for garnish
1 tsp. chili powder
½ tsp. kosher salt
½ tsp. freshly ground black pepper
15-oz. can chili or 1 ½ cups homemade chili
8-oz. block cream cheese, cubed
2 ¼ cups shredded cheddar
Finely chopped red onion
Tortilla chips, for serving
In a medium skillet over medium heat, heat oil. Add onion and jalapeño and cook until deeply golden, 7 minutes. Stir in chili powder and cook until fragrant, 1 minute more, then season with salt and pepper. Pour in prepared chili and bring to a low simmer. Stir in cream cheese until combined, then add cheddar and stir until melted. Remove from heat. Garnish with more jalapeño, red onion and tomatoes, and serve warm with tortilla chips.
Instant Pot Street Corn Queso
Recipe by Lena Abraham
2 tbsp. unsalted butter
1 clove garlic, minced
¼ tsp. cayenne
2 tbsp. all-purpose flour
2 cups whole milk
4 cups shredded cheddar
2 cups shredded Monterrey Jack cheese
Tortilla chips, for serving
2 tsp. vegetable oil
¼ cup frozen corn, rinsed and drained
¼ cup crumbled queso fresco
¼ cup white onion, chopped
½ jalapeño, thinly sliced into rounds
Cilantro leaves, for garnish
Chili powder, for garnish
Set Instant Pot to saute and heat vegetable oil. Add corn and cook, stirring occasionally, until corn begins to char, four to six minutes. Remove corn from Instant Pot and set aside in a bowl.
Melt butter in pot. Add garlic and cayenne and cook until fragrant, about one minute. Add flour and whisk until smooth, then cook one to two minutes until flour is no longer raw.
Add milk and bring up to a simmer. Cook, stirring occasionally, until milk has thickened slightly, two to three minutes more. Add cheeses and whisk until smooth and completely melted. Switch Instant Pot to “Keep Warm” and cover until ready to serve.
When ready to serve, give queso a final stir and season with salt if needed. Top with charred corn, queso fresco, onion, jalapeño and cilantro. Garnish, if you like, with a pinch of chili powder. Serve with tortilla chips.
It’s the tale of two chips: a sweet potato made savory with Midwest barbecue-inspired spices, and a West Coast-inflected, tortilla chip-churro mashup dusted with cinnamon and sugar.
Chili Garlic Baked Sweet Potato Chips
Recipe by Lauren Miyashiro
2 medium sweet potatoes, thinly sliced
1 tbsp. vegetable oil
1 tbsp. cornstarch
1 tbsp. chili powder
2 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. mustard powder
2 tsp. kosher salt
½ tsp. freshly ground pepper
2 green onions, finely sliced
⅔ cup sour cream
Preheat oven to 350 degrees. Place two wire racks on two large rimmed baking sheets. Toss sweet potatoes in oil until evenly coated.
In a separate large bowl, whisk together cornstarch, spices, salt and pepper. Add sweet potatoes and toss until evenly coated in spice mixture.
Place sweet potatoes on wire racks in a single layer. Bake for 25 to 35 minutes, until crisp and dry. (They’ll continue to crisp as they cool.)
While the sweet potatoes cool, fold green onions into sour cream and serve with chips.
Recipe by Makinze Gore
6 medium flour tortillas
4 tbsp. melted butter
1 cup granulated sugar
1 ½ tbsp. cinnamon
Preheat oven to 425 degrees. Cut each tortilla into 8 triangles. Toss tortilla pieces in butter, making sure both sides are coated. In a medium bowl, whisk to combine cinnamon and sugar. Toss tortillas in cinnamon sugar until fully coated. Place on a large baking sheet in a single layer. Bake until crispy, eight to 10 minutes. Let cool on pan five minutes before serving.
Napa, Calif., no longer has a lock on wines — the Kansas City area is now home to a number of wineries.
But no matter where you get your red, this syrupy, cinnamon-heavy Fireball currently ranks as one of America’s favorite whiskeys.
Recipe by Candace Braun Davison
1 Granny Smith apple, diced
1 orange, chopped
1 blood orange, chopped
⅓ cup Fireball whiskey
¾ cup apple juice
1 (750-ml) bottle red wine
Soak apples and oranges in Fireball for at least 20 minutes. Pour fruit and whiskey into a large pitcher, along with apple juice and wine. Chill in the refrigerator for at least 30 minutes before serving.