Tired of the same frozen Chicken Wings and stale chips and dip for your Superbowl parties?  Here are a few recipes that pay homage to both cities and are sure to wow your guests.

Baltimore Fried Oyster Sliders with Old Bay Mayo

San Francisco Sourdough Sliders

Maryland Crab Dip in a San Francisco Sourdough Bread Bowl

Maryland Fried Oyster Sliders

with Old Bay Mayo

Oysters and beer are the perfect pairing: one has been scientifically proven to make you an insatiable sexual dynamo, and the other is oysters. Fresh from Maryland’s waters in the Chesapeake Bay area these oysters are a delicacy whether pan-fried or raw and of course paired with Baltimore’s own Old Bay seasoning.

Recipe

Ingredients:

Brioche slider buns or Martin's potato rolls
Rinsed large Chesapeake oysters

Canola oil, for frying

Sliced Roma tomatoes

Torn lettuce

Old Bay Mayonnaise

For the cornmeal mixture:

2 cups cornmeal

1 tbsp salt
1 tsp Cayenne
1 tbsp smoked Spanish paprika

For the Old Bay Mayo:

½ cup Mayonnaise

1 tablespoon of fresh squeezed lemon juice

2 tablespoons of Old Bay seasoning

Preparation:

Heat an inch and a half of canola oil in a deep, heavy-bottomed skillet to 350 degrees.

Incorporate all the ingredients for the cornmeal mixture, then dust the Oysters in the mixture.

Flash-fry the oysters in the canola oil until they are just cooked through (about a minute to a minute and a half). Remove them from the pan and place them on a paper towel to drain the oil. 

Combine ingredients for Old Bay mayo and set aside. 

To build the sliders:

Place the lettuce on the bottom buns, cover with a fried oyster or two, top the oysters with the sliced tomato, spread the top bun with the Old Bay mayo and serve.

San Francisco Sourdough Slider

San Francisco is known for a number of foods, cioppino, sourdough bread, Rice-a-Roni... But in recent years, there's no food more popular here than the once-humble hamburger. Practically every restaurant has a burger these days; and the offerings have never been better.

Recipe

Ingredients:

Burger Patties

Sourdough Buns

Bacon

Roma Tomato Sliced

Swiss Cheese slices

French Onion Mayo:

1 cup Mayonnaise

1 ½ T French onion soup mix

Preparation:

In a small mixing bowl, mix mayonnaise and French onion soup mix and set aside. 

Place the bacon in a skillet and cook slowly over medium-high heat till crispy. Remove and place on paper towel to drain.

Grill the burger patties to your desired temperature and melt cheese on top.  Toast buns on the grill as well.

To build the sliders:

Spread the French onion mayo on top bun. Place burger on bottom bun, top the burger with the sliced tomato and bacon. Serve.

Maryland Crab Dip in

San Francisco Sourdough Bowl

It’s San Francisco meets Baltimore in this delicious Super Bread Bowl. Don’t feel guilty about eating the entire thing... bowl and all.

Recipe

Ingredients:

Large Sourdough bowl

1/2 pound Maryland Lump crabmeat

8 ounces cream cheese, softened

1/2 cup sour cream

2 tbsp. mayonnaise
1 tbsp. lemon juice
1 1/4 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 cup grated cheddar cheese
pinch garlic salt

Chopped parsley, for garnish

Preparation

In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. 

Add enough milk to make mixture creamy.  Stir in grated cheese. Fold crabmeat into mixture, pour mixture into a 1 quart casserole dish. 

Bake at 325° until mixture is bubbly for about 20 minutes.  Let the mixture cool slightly. 

Hollow out bread bowl and pour cheese in the center. Bake at 325° till melted.

Pour the warm crab dip into the bread bowl and garnish with chopped parsley. Serve with croutons or crackers.