Edible Piedmont Publisher Fred Thompson shares the North Carolina fare he'll be making on Super Bowl Sunday in honor of the Carolina Panthers. To make an incredible Southern lineup even better, author and craft beer expert Anne Fitten Glenn reveals the best local brews to pair each dish with, plus more widely available beers outside Carolina.
Photos: Fred Thompson / Food Styling: Kyle Wilkerson
Fred's Pickled Shrimp
Pickled shrimp are a classic North Carolina party treat. Get in the habit of pickling shrimp for entertaining. Sometimes we add a little sliced fennel to the mix. Make these ahead-they keep for a couple of weeks in the refrigerator. Get the recipe.
Pair with: Foothills Brewing’s Torch Pilsner (5.3 percent ABV)
This crisp Bohemian Pilsner pairs beautifully with tangy pickled shrimp. The slightly spicy, earthy Torch Pilsner and these lemony marinated sea creatures make the perfect first quarter team.
More widely available option: Victory Prima Pils
Black-eyed Pea, Ham and Shiitake Mushroom Crostini
Edible Piedmont’s Executive Chef, Kyle Wilkerson is the mind behind this tasty addition to a Super Bowl party. A touch of salty country ham and shiitake mushrooms adds deep flavor to this earthy, creamy Southern spread. Shiitake mushroom farming has its roots in North Carolina. Get the recipe.
Pair with Duck-Rabbit Brewery’s award-winning Milk Stout (5.7 percent ABV)
This flavorful stout is an ideal companion to the spicy sweet hot pepper jelly and the salty crunch of the Crostini in this appetizer. Brewing with lactose (milk sugar) gives this beer a full body that balances a subtle sweetness with this creamy black-eyed pea spread.
More widely available option: Sam Adams Cream Stout
Blue "Collard" Dip
Don’t you love this play on words? Mindy Ballou Fitzpatrick, the leader in promoting local and sustainable foods along North Carolina’s Crystal Coast, is the brains behind this exceptional football party dip. Get the recipe.
Pair with Fullsteam Brewery’s Sweet Potato Carver Lager (5.5 percent ABV)
Each batch of this crisp, savory lager from Durham’s Fullsteam Brewery is brewed with 200 pounds of North Carolina sweet potatoes. Sweet potatoes and collards go together like, well, Cam Newton and first downs. The beer’s earthy sweetness complements the slight bitterness of the collards and the blue cheese tang of this Southern-inspired dip.
More widely available option: The Bruery’s Autumn Maple
Best BBQ Boston Butt
There is simply nothing more North Carolina than this recipe. The injection keeps the 'Q incredibly moist, and you may not even need sauce. We’re not going to get into the “East vs “Lexington” debate on sauce. This barbecue works with both. Usually the first North Carolina BBQ sauce you tasted is your favorite. We like the Lexington Style “Dip” and that recipe gets used here and with the oysters. Get the recipe.
Pair with Asheville Brewing Company’s Ninja Porter (5.6 percent ABV)
Dark, but not too heavy, this brown porter can hold its own next to traditional North Carolina barbecue. Tender, juicy flavor-rich barbecue pork requires the boldness of a porter.
More widely available option: Founders Porter
For more super-delicious Carolina recipes for the Super Bowl, plus perfect beer pairings to go with them, continue reading this piece on Edible Piedmont.
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