(Photo by Frederick M. Brown/Getty Images)

(Photo by Frederick M. Brown/Getty Images)

The Super Bowl is around the corner, and party hosts across Boston need great, football-worthy recipes for the big event. Suzanne Maitland, chef at Trina’s Starlight Lounge and Parlor Sports in Somerville, was kind enough to provide a few of her favorites. These two restaurants are right next door to each other. Trina’s serves delicious Southern food from scratch, while Parlor Sports is all about fresh pub food. Diners will find a hospitable and casual environment at both locations.

Related: Ask A Boston Bartender: Your Best Tropical Drink Recipe

Trina’s Starlite Lounge
3 Beacon St.
Somerville, MA 02143
(617) 576-0006
Parlor Sports
1 Beacon St.
Somerville, MA 02143
(617) 576-0231
Boiled Peanut Hummus


2 cans boiled peanuts, drained and reserve the liquid
3 cans garbanzo beans (12oz), drained
1/2 c. peanut water from canned peanuts
2 oz. water
2 tsp. lemon juice
2 tsp. tahini
2 T.  grated Parmesan
1 T. chopped chives

Shell the peanuts. In a food processor, mix peanut water, water, garbanzos, lemon juice and tahini. Pour all into a large bowl. Next, chop shelled peanuts in a food processor with a little water. Add peanuts to the bowl. Add Parmesan and chives and mix well. Adjust seasoning to taste.

Yields 4 cups.

Cheddar Beer Spread


1# sharp NY cheddar, shredded
9 oz. Ellie’s brown ale
2 oz. butter, softened
4 oz. cream cheese, softened
2-1/2 tsp. Dijon
1-1/2 tsp. Worcestershire
1/4 tsp. nutmeg
1/4  tsp. cayenne
1/2  tsp. salt

Put cheddar and beer in a bowl. Set aside for 30 minutes to soften. In food processor, cream the butter and cream cheese. Scrape down the sides. Add the Dijon, Worcestershire, nutmeg, cayenne and salt. Mix well. Add beer and cheese in additions and mix until smooth. Serve with toasted pita or chips of your choice.

Yields 4 cups

Hot Gumbo Dip


2 oz. butter
1/2# andouille sausage (or spicy sausage of some sort), diced
6 scallions, sliced
3 celery ribs, diced
1 c. red bell peppers, diced
2 garlic cloves, chopped
4 bay leaves
1-1/2 # peeled, large raw shrimp, chopped
2 T. gumbo file
2 T. mace
2 T. salt
1 T. pepper
8 oz. cream cheese, softened
3/4 c. grated Parmesan cheese
2 T. chopped parsley

In a heavy bottom pot, melt butter on high heat. Stir in sausage and brown it. Once browned, mix in the scallions, celery, peppers, garlic and bay leaves. Cook until soft. Stir in shrimp and seasonings. Cook until shrimp is cooked. Turn heat to medium and add cream cheese, stirring constantly. Once the cream cheese has melted, stir in Parmesan and parsley. Pull out bay leaves, and serve hot with tortilla chips or crostinis.

Yields 5-6 cups.

Pepperoni Rolls

To start, pre-heat oven to 400 degrees


Pepperoni slices, chopped
Shredded mozzarella
Pizza dough, recipe below or buy pre-made at grocery store.
Tomato sauce, recipe below

Roll out a pizza dough ball. You will be stuffing these as much as you can, but be mindful you will need to close, so not too much! Place a small handful of mozzarella in the middle. Top the cheese with a small amount of tomato sauce. Next, top with pepperoni. Fold over the sides and close like an envelope. Flip over, so the folded side is down and place on a sheet pan with parchment. Drizzle olive oil, salt and pepper over the tops. Place in oven and cook for 20 minutes, or until the tops are golden brown.

Serve warm with a side of the tomato sauce for dipping.

Yields 10 servings.

Pizza Dough

1/2 tsp. yeast
1 tsp. extra virgin olive oil
3/4 c. + 2 T. warm water  (about 90-degrees Fahrenheit)
2 c. flour
1 tsp. salt
1 tsp. sugar

Dissolve yeast in warm water and oil. Mix other ingredients together in a bowl and mix in yeast mixture until it comes together. Cover and let rest and rise for two hours. Separate into 10 portions. On a floured surface, roll into small balls and let rest 10 minutes.

Tomato Sauce

1/2 Spanish onion, diced
2T. sherry vinegar
2 T. chopped garlic
3 (24 oz.) cans of tomatoes
1 T. sugar
1-1/2 tsp. salt
1/2 tsp. pepper
1 T. chili flakes

In a pot, sweat out the onions and garlic. Deglaze the pot with vinegar. Stir in the rest of the ingredients and simmer for 20 minutes. Blend with a stick blender until smooth.

*You can add more chili flakes if you want an extra kick

Related: 5 Gin Cocktail Recipes For Your Next Party

Shelly Barclay is a professional freelance writer and amateur author. She writes on a variety of topics from food to mysteries. She loves to share the culture and rich history of her birthplace and home, Boston, with the rest of the world. Her work can be found at Examiner.com.