Boston vs New York Game Day Recipe Throwdown Contest

This is it!  It has come down to just two teams, the New England Patriots and the New York Giants, playing in the Super Bowl.  And it has come down to two sisters in Boston and New York competing in the ultimate Game Day Recipe Throwdown- Sister M vs Sister K!  The big winner of the throwdown will be you- our readers.  We will be giving away two sets of two round-trip tickets on BoltBus, our favorite way to travel to Boston to NYC or NYC to Boston!

It’s simple to enter- just post a comment below with both of the following items:

1. Vote whether you like Sister M’s (representing Boston/New England) or Sister K’s (representing New York) recipe better.
2. Post your favorite Game Day recipe (you can post the whole recipe or just a link to it if it’s already somewhere online).

The giveaway has officially started today and the comments will be open for entries until the start of the Super Bowl on February 5th at 6:30pm EST.  We will then randomly pick two of the entries through

Sister M (representing Boston/New England)- Lobster Nachos
To represent Boston/New England, I decided to make Lobster Nachos.  Sounds too fancy for football?  Come on- you know Gisele is noshing on these in her luxury box while she watches QB12 take down the Giants.

We cooked up three lobsters to make these.  Not all lobsters have names, but coincidentally ours were named Eli, Victor, and Hakeem.

Lobster Nachos

24 wonton wrappers
1/2 stick of unsalted butter
3 ripe avocados
1 shallot, diced
1 lime, juiced
2-3 small live lobsters, (or pre-cooked lobster meat if you prefer not to steam them)
1/4 cup chives, minced
kosher salt

Preheat oven to 375 degrees.  Melt the butter in the microwave or a small sauce pan.  Brush both sides of each wonton wrapper with the melted butter and place on a baking sheet (I used two baking sheets and was able to fit 12 wrappers on each sheet.)  Lightly sprinkle with kosher salt.

Bake for 5-8 minutes, rotating the baking sheet if one side appears to be cooking faster than the other.  Keep an eye on the wonton towards the end of the baking time so they don’t burn.  Remove from the oven when golden and cool on a wire rack.

Meanwhile, begin cooking the lobsters. Lobsters can be boiled or steamed. I think the meat has a better and less soggy texture when they are steamed. To do this, fill a pot with less than 2 inches of water and bring up to a boil. Place the lobsters in (always head first- if you put their tail in first they will flip it up and you will be sprayed with scalding hot water!)  Generally cook at least 7 minutes per pound of lobster in the pot (we cooked these three for about 28 minutes).

To test when they are done, try pulling out one of the antennae. If they do not detach easily, the lobster is not yet done.  This photo shows how to pull off an antenna:

While the lobsters are cooling, peel and dice the 3 avocados and place in a small bowl.  With a fork, coarsely mash the avocados.  Mix in the diced shallot and season to taste with salt and pepper.

Once the lobsters are cooled, remove the meat from the shell and roughly chop it up.  Spoon the avocado mixture onto each wonton crisp and top with lobster meat.  Sprinkle with the minced chives.


Sister K (Representing New York): Buffalo Chicken Bites with Homemade Zesty Blue Cheese

I have been thinking all week about what I can make to represent the New York Giants.   What is New York known for?  Pizza, bagels, nuts for nuts, hot dogs, pretzels… the list goes on.  What I love about football the most is drinking beers and eating Buffalo wings while I watch the games.   These three things are imbedded in my head as a package deal so my appetizer recipe for a football game has to involve Buffalo wings. Since the Patriots get all New England states,  I picked a Buffalo wings themed appetizer since technically wings were invented in Buffalo, NY (love the Anchor Bar) and that’s part of New York state.  I bet you didn’t know you were going to get a little geography lesson today. :)

Recently I found a recipe that I was pretty psyched about making and better yet, it isn’t as unhealthy as actual Buffalo wings.   Are you READY?  READY?  READY?   WOOO!!!  Go Giants! (Sorry, that was a flashback to my high school and college lacrosse teams getting ready for a game in our huddle.)Buffalo Chicken Bites with Homemade Zesty Blue Cheese
**Makes 9- 4 piece servings
3 cups of cooked shredded white meat chicken (I used a rotisserie chicken)
1/2 cup of hot sauce plus additional to drizzling (I used Franks)
4 oz. reduced fat cream cheese
1 3/4 cup reduced fat shredded cheddar
1/4 cup of sliced scallions
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 whole egg
2 egg whites
2-3 cups of Panko (Japanese bread crumbs)

Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper or a non-stick silicone mat.   Prepare three bowls with flour (both all-purpose and wheat in one bowl), 1 egg and 2 egg whites whisked together, and then the panko.
In a large bowl combine the shredded chicken, cream cheese, and hot sauce.   At this point you can taste the mixture to see if you want to add additional hot sauce.  Next stir in shredded cheese and scallions.   Using a medium cookie scoop or a rounded tablespoon form the mixture into balls a little smaller then a golf ball.  This should make 36 balls.   Place the balls on a large plate or platter.   Once all the balls are formed take each ball and dip in flour mixture,  shaking off excess flour.  Then place chicken balls in the eggs and finally panko crumbs,  making sure to press some of the panko into the chicken balls to stick.   Next place onto lined baking sheet (*look at tip at bottom of recipe.)  Bake for 20-25 minute until lightly browned and crispy.  Drizzle with extra hot sauce and serve with Zesty Blue Cheese, carrot sticks, and celery sticks.
*If you don’t want to make all 36 Buffalo Chicken Bites,  you can freeze them before you cook them.  I placed them on a separate baking sheet and allowed them to freeze for about 30 minutes then placed them into a freezer bag.  When baking frozen bites- add an additional 5 minutes to baking time.
Source- adapted from Pennies on a Platter

For Zesty Blue Cheese-
**Makes about 8 servings
1 cup light mayonnaise
1/2 cup crumbled blue cheese
1/2 tsp. kosher salt
1/2 tsp. fresh crushed black pepper
2 tbsp. red wine vinegar
2-3 minced cloves of garlic
Milk or buttermilk to thin down dressing if needed

In a medium bowl,  combine all ingredients.  Add milk to thin out dressing to the desired consistency.  Cover with plastic wrap and allow to refrigerate for at least an hour before serving.
Source-  adapted from Our Best Bites
**Serving Size-
4 Buffalo Bites- 6 Weight Watchers PointsPlus (this was calculated by measuring the flour and panko not used after dipping and not including those in the calculation)
2 tbsp. Zesty Blue Cheese- 3 Weight Watchers PointsPlus


Voting is now closed!  Thank you all for voting and submitting some fantastic game day recipes!  We’ve tallied the votes and NY has squeaked out yet another win.  K’s Buffalo Chicken Bites beat M’s Lobster Nachos by one vote!  The big winners though are two of our readers- I summarized the votes and assigned each commenter a number.  Using, I picked two random entries to win two round-trip BoltBus tickets!

Contest Entries:








Congratulations to Caroline (commenter #10) and Brian (commenter #5)!  Please check your e-mail for more information on how to claim to your 2 BoltBus tickets.

-m & k

The Rules: One entry per person, U.S. residents only.  No entries will be accepted after Sunday, February 5th at 6:30 pm, EST.  Entries that do not follow the entry requirements will not be considered.  Two winners will be chosen at random and announced on Monday, February 6th.  The chosen winners will then have 30 days to respond by e-mail to claim their prize.  The BoltBus round-trip tickets must be used by March 31, 2012. Void where prohibited.

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what people are saying...

  1. Marvleen says

    Living in New York State, I need to go with K’s Buffalo bites.
    My favorite Super Bowl recipe : Guacamole
    In a medium bowl, mix together 2 medium diced avocados, 1/2 cup chopped onion, 1 minced jalapeno ( carefully handle, I suggest putting your hands in plastic sandwich bags while chopping to prevent capsaicin burns), 1 seeded and diced plum tomato, 1/4 cup chopped cilantro ( If non-lovers of cilantro are going to eat, can eliminate this but I feel it adds to the flavors) and juice of 1 lime. Season to taste with Kosher salt. Mix together. At this point, I use a fork to lightly mash. Serve with your favorite tortilla chips. ( Adapted from Martha Stewart’s Everyday Food, October 2003)
    Thank you Bolt Bus!!

  2. says

    I came to your website from a reply sent to me through cookeatlive and thought I’d chime in. My daughter goes to school in Boston so if I’m picked on the BoltBus will go to her.

    First of all I think both recipes sound great. However in my house the hot Chicken Balls would go over best, so I vote for those!

    I have a great game day chili that I call my dump in chili. It’s easy and delicious. I use turkey meat in mine most often so it’s healthier but any type of meat works just fine. In addition I also just posted an incredible hot cheese dip for SuperBowl that everyone is sure to love. Just click on the main photo on my blog and it will take you there.

    Here’s the recipe for Dump-in Chili:

    From St Louis – I hope your favorite team wins!

    • 2sisters2cities says

      Thanks for voting and for posting a recipe Vicki! That chili looks great. Hope your daughter enjoys going to school in Boston!

  3. Matt says

    Buffalo Chicken Bites!!!! This was a delicious recipe! I named the 3 that i had Tom, Bill, and Wes. I drowned them in blue cheese and then devoured them. Similar to the 2010 AFC divisional game where the Jets devoured the New England Patriots.

  4. says

    I vote for the buffalo chicken bites! My family and I love buffalo, and this will be our recipe for Sunday funday, when the giants crush the pats! Thanks for it!

    • 2sisters2cities says

      Hi Brian- thanks for voting. Make sure you keep us posted on how the Buffalo Chicken Bites turn out if you make them on Sunday!

  5. Mick Vincent says

    Here is the recipe I am going to make for the Superbowl: Melted Brie Cheese. Put the cheese in the oven on medium heat for 3-4 minutes or until partially melted. Take it out and then add crackers. Add some rasberry or strawberry jam if you really want to get adventurous.

  6. says

    First, let me say that i think your site is amazing. love that y’all keep in touch and do something together even though you are in different states. So very sweet.
    Ok, so down to buisness……I love the lobster on the wonton….fabulous! What a great idea…there is nothing better then fresh lobster meat…
    I also love the idea of the buffalo chicken…good stuff.
    I am going to go with Sister M’s Lobster Nachos! Beautiful, simple and you just cant go wrong with lobster!

    Here is my own recipe for Buffalo Chicken Kickers! (Eggrolls stuffed with Buffalo Chicken and bleu cheese)
    3 split chicken breasts
    16 tablespoons Louisiana hot sauce (this makes 2 cups, reserve 1 cup for dipping)
    16 tablespoons unsalted butter or margarine
    3 tablespoons white vinegar
    1/2 teaspoon cayenne pepper
    2 teaspoons garlic powder
    1 teaspoon Worcestershire sauce
    salt to taste
    1 pack eggroll wrappers
    8 oz of blue cheese (crumbled)
    1 cup of blue cheese dressing
    Roast chicken at 350 for 45 minutes- remove from heat and shred.
    Make the buffalo sauce:
    Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
    Once finished, mix chicken in with sauce. Chill for a bit.
    Take an eggroll wrapper and fill with buffalo chicken, add a small handful of blue cheese and wrap up.
    Fry in hot oil for up to 5 minutes or until brown and crispy.
    Serve with 1 cup of blue cheese dressing and 1 cup of buffalo sauce.

  7. Hilary says

    I’m going with sister K’s buffalo chicken bites as I just can’t resist buffalo chicken and that coating looks delicious, although for the superbowl I’m going for the Patriots! :)
    I love me a nice quesadilla on game day, preferably with shredded pepperjack cheese, grilled chicken, and chunks of avocado, between two whole wheat tortillas and grilled in my george foreman. Topped with sour cream and salsa, obvi. Pretty easy recipe. :)
    Good luck ladies!!!!!

    • 2sisters2cities says

      Thanks for voting Kayla! We agree that a Super Bowl party must incorpate Buffalo chicken in some manner!

  8. Aunt N says

    Have to go with both locals….Sister M and the Patriots !!!!

    We love lobster, Sister M and her Nantucket clam chowder recipe on this great web site.

  9. Uncle J...... says

    Lobster vs Chicken….hello ???
    2 wonderful woman….one great blog….Sister M is my game day decision,
    but blue cheese & Sister K rock !

  10. Caitlin says

    P-A-T-S, PATS PATS PATS!! On a recent vacation in Maine, my husband made a point of eating lobster each day, prepared in different ways. Sister M’s recipe would go over best in my house!

    • 2sisters2cities says

      Thanks Caitlin! I always try to eat lobster at least a day while in Maine as well, although I usually end up going for the lobster roll every time…


  11. Kelly T says

    Pigs in a Blanket with Puff Pastry Dough

    Wrap a hot dog with dough, and adhere seam with beaten egg. Refrigerate for 20 minutes. Brush with egg. Slice into bite-size pieces. Transfer to a baking sheet, and bake at 400 degrees until golden, about 15 minutes. Serve with mustard

  12. JTizzle says

    Love the Lobster Nachos recipe! Go PATS!!!

    In Cleveland, to get through lake effect snow and chilly tailgates, one word comes to mind: HEARTY! That’s why we take your standard recipes and inject them with extras like beef, chili, sausage, etc. Think, your usual mundane food but on steroids.

    Mac and Cheese with Kielbasa and Mustard
    Makes 4 to 6 servings

    8 ounces kielbasa or other smoked sausage
    3½ cups water, plus extra as needed
    1½ cups (12-ounce can) evaporated milk, divided use
    12 ounces (3 cups) elbow or small-shell macaroni
    Salt, to taste
    1 teaspoon cornstarch
    ½ teaspoon dry mustard
    1 tablespoon whole-grain mustard
    ¼ teaspoon hot sauce
    6 ounces cheddar cheese, shredded, about 1½ cups
    6 ounces Monterey Jack cheese, shredded, about 1½ cups
    3 tablespoons unsalted butter
    Freshly ground black pepper, to taste

    Slice sausage lengthwise and then crosswise into thin pieces. Fry over medium-high heat until lightly browned, 3 to 5 minutes. Scrape out pan, and drain slices on paper towel. For the sauce, bring the water, 1 cup of the evaporated milk, macaroni and salt to a simmer in a 12-inch, nonstick skillet. Cook, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes. Thicken the sauce by whisking together the remaining ½ cup of milk, cornstarch, mustard, whole-grain mustard and hot sauce in small bowl, then stir into skillet. Continue to simmer until slightly thickened, about 1 minute. After, take the pan off the heat and stir in shredded cheeses by the handful, adding water as needed. Stir in butter. Season with salt and pepper to taste.


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