SUPER BOWL SNACKS FOR THE WIN | WITH BABISH

For the Monkey Bread

In the bowl of a stand mixer, add bread flour, sugar, kosher salt, and instant dry yeast. Whisk to combine.

In a microwave-safe container, combine whole milk and water. Microwave in 10 second intervals until the liquid ingredients reach ~85° F (29° C).

Add heated liquid mixture to the dry ingredients and knead in the stand mixer with a dough hook attachment on medium speed until a shaggy dough forms and no dry spots remain.

Begin adding room temperature unsalted butter in small pieces, making sure each piece is fully incorporated before adding the next. This kneading process will take around 5-7 minutes.

I recommend you continue kneading for 3-4 minutes after all the butter is incorporated to encourage gluten development and ensure the Brioche dough passes the window-pane test.

Remove the dough from the mixing bowl and roll it into a tight, taut ball.

Lightly butter the inside of the mixing bowl, then return the dough ball to the buttered bowl.

Cover loosely with plastic wrap and let rest at room temperature for 1.5 hours, until it has grown by about 50%.

While the dough is fermenting, prepare a 12-inch cast iron skillet with unsalted butter, generously greasing the bottom and sides of the pan, and make the Garlic Butter.

For the Garlic Butter

Break up the unsalted butter into smaller pieces and add to a frying pan along with a dusting of garlic powder and onion powder, or to your preference.

Melt gently over medium-low heat and whisk to combine.

For the Monkey Bread Continued

When the dough is finished fermenting, lightly butter your work surface before turning out the dough, and punching out the air.

Divide into 3 segments, stretch and roll each segment into a long, thin rope, then use a bench scraper to divide each segment into small, bite-sized pieces (about the size of a ping pong ball).

Then, using the edge of your pinky finger and your thumb, and your buttered work surface, roll each piece into tight, uniform, little balls.

Dip each dough ball into the Garlic Butter, then assemble in an even formation around the edges of the buttered cast-iron skillet.

Loosely cover with buttered plastic wrap, and let rise at room temperature for 45 minutes to 1.5 hours until grown by 50%.

Meanwhile, make the Spinach and Artichoke Dip.

For the Spinach Artichoke Dip

Cut artichoke hearts into bite-sized pieces.

Grate the Monterey Jack and Parmesan cheeses, reserving about ¼ cup of Parmesan for serving.

Combine grated cheeses in a mixing bowl.

Optionally make the Homemade Mayo (see below)

For the Homemade Mayo

In a tall, narrow container, the same width as the size of the head of your immersion blender, add egg, garlic clove, kosher salt, and Dijon mustard. Blend until smooth.

Then, with the head of the immersion blender still at the bottom of the container, slowly stream neutral oil down the side of the container so it settles gently on the surface of the egg mixture (~1 cup oil per egg).

Begin blending the oil into the mixture on high speed from the bottom of the container, slowly pulsing upward until the oil is incorporated and the mayo is formed.

For the Spinach and Artichoke Dip Continued

In a sauté pan over medium-low heat, add frozen spinach with unsalted butter and a splash of water until soft and thawed.

Increase the heat to medium-high, add crushed garlic, artichoke hearts, and cubed cream cheese, folding until just combined.

Then, add mayo, mixing to combine.

Finally, add grated cheese. Fold until well-combined, but not completely melted.

Taste and adjust for seasoning, adding kosher salt and freshly ground black pepper to your preference.

For the Assembly

Preheat the oven to 350° F (177° C).

When the Monkey Bread is finished proofed, uncover and bake in a preheated oven for about 20 minutes, rotating halfway through. Tip: Use a large ramekin or similar heat-proof vessel to keep the Monkey Bread from collapsing inward during this first round of baking.

After 20 minutes, remove from the oven, then carefully transfer the Spinach and Artichoke Dip to the center of the pan, and top with the remaining grated parmesan.

Return to the 350° F (177° C) oven for 15-20 minutes, or until the bread is golden brown and the dip is fully melted and bubbly.

Finally, melt unsalted butter in a small sauté pan and add freshly grated garlic clove. Sauté until just foamy and fragrant. Remove from heat and add freshly chopped parsley.

Top the finished Monkey Bread with the garlic-butter-parsley mixture using a basting brush, and garnish with a final sprinkle of flaky finishing salt.

For the Servings: 24 bites

For the Estimated Time: 60 minutes

For the Potato Cups

Preheat the oven to 375° F (190° C).

If using a mini muffin tin, lightly grease each cup. If not, create mini muffin cups using squares of parchment and aluminum foil molded into small cups.

Break apart the thawed tater tots in a mixing bowl. Drizzle with melted butter and mix thoroughly until evenly coated.

Press the potato mixture firmly into each muffin cup, forming a solid bottom and defined sidewalls to create a Potato Cup. Season lightly with kosher salt.

Bake for 15 - 20 minutes, until golden brown and fully set. Remove from the oven and set aside while you make the Gravy.

For the Gravy

In a saucepan over medium heat, melt the butter. Add flour and whisk continuously for 1-3 minutes, until the raw flour smell dissipates.

Slowly stream in the beef stock, whisking constantly and adding a little bit at a time until fully incorporated and smooth.

Add soy sauce, Worcestershire sauce, herbs, and Marmite. Bring to a simmer and cook for about 10 minutes, or until thickened.

Taste and adjust for seasoning with kosher salt and freshly ground black pepper. Remove herbs, and strain. Keep warm until ready to serve.

For the Assembly

Place 1 cheese curd into each Potato cup.

Return to the 375° F (190° C) oven for 5-10 minutes, until the cheese is melted and lightly browned in spots.

Spoon warm gravy over each bite. Garnish with chives and serve immediately.

For the Servings: 12 eggs

For the Estimated Time: 45 minutes

For the Eggs

Bring water to a boil and place eggs in a steamer basket. Cover and steam for exactly 12 minutes.

Immediately transfer eggs to an ice bath and chill for at least 15 minutes. Peel Carefully.

Slice each egg in half lengthwise and gently remove the yolks, keeping the whites intact

Place each egg white into a jar lid so that roughly the top 30% extends above the rim. Carefully slice off the exposed portion to create a flat base and reduce excess egg white.

For the Filling

Add egg yolks to a mixing bowl along with mayonnaise, Dijon mustard, pickle juice, butter, salt, pepper, sugar, and hot sauce.

Whisk until completely smooth and creamy, with no visible yolk chunks.

Transfer filling to piping bag.

For the Assembly

Place each egg white onto a cracker. Pipe generously with the Filling.

Garnish with sliced cornichons, chives, or both. Serve immediately.

For the Servings: 4-6

For the Estimated Time: 60

For the Cauliflower

Break down the cauliflower into florets. Set aside.

For the Tempura Batter

In a bowl, whisk together flour, potato starch, and salt. Add egg white, vodka, buttermilk, and beer. Whisk until mostly smooth, leaving some lumps.

For the Dry Dredge

In a separate bowl, whisk together all-purpose flour, rice flour, and salt. Stir in 2 tbsp of the wet batter to create small clumps for an extra crunch.

For the Frying

Heat oil to 300° F (150° C). Dip cauliflower florets into the wet batter, then dredge thoroughly in the dry mixture.

Fry in batches for 3–6 minutes, until pale blonde. Remove and let rest for 15–20 minutes.

Increase oil temperature to 400° F (205° C). Fry cauliflower again for 1–2 minutes, until deeply golden and ultra-crispy. Drain on a wire rack.

For the Buffalo Sauce

Whisk together hot sauce, melted butter, cayenne, and Worcestershire.

For the Assembly

Toss hot cauliflower with buffalo sauce until evenly coated. Garnish with scallions and serve immediately.

For the Servings: 6-8

Estimated Time: 90

For the Wonton Chips

Heat oil to 350° F (175° C). Fry wonton triangles in batches until lightly blonde. Remove before fully browned, as they will darken further. Season with salt.

For the Pork

Mix water, salt, and baking soda. Add to ground pork and mix thoroughly. Rest 10 minutes.

Brown pork in a hot skillet with oil, leaving undisturbed for 3–4 minutes. Break up and add scallion whites, garlic, and ginger. Cook until fragrant.

Add cabbage and sauté until wilted. Remove from heat.

For the Béchamel

Melt butter in a saucepan. Add flour and cook for 1–3 minutes. Slowly whisk in milk and cook until thickened, 5–10 minutes.

For the Assembly

Preheat the oven to 400° F (205° C).

Layer wonton chips on a baking sheet. Sprinkle half the cheese. Add another layer of chips, more cheese, pork mixture, remaining cheese, and drizzle with béchamel.

Bake until the cheese is melted and bubbly.

For the Chili Crisp Drizzle

Mix chili crisp with sesame oil, soy sauce, and fish sauce. Drizzle over nachos and garnish with scallion greens. Serve immediately.