Some of our favourite international treats, from Korean fire chicken to Canadian poutine, are great for game day.
Some of our favourite bar foods and game day munchies include mozzarella sticks, potato skins, onion rings, and nachos. They add up to a long list, but we haven’t even scratched the surface of what’s out there. All of us could need a little break right about now, and luckily, tasty foods like poutine and Korean fire chicken can provide just that. You may shut your eyes and picture yourself at a Spanish tavern while you chow down on tapas like patatas bravas and gambas al ajillo, or you can indulge in the tastes of Jamaica with some crazily hot pepper shrimp. Come along as we take a virtual trip around the globe by sampling a few of our favourite bar snacks from different cultures.
The snack you prefer to eat while drinking beer or seltzer isn’t listed, are you sure there isn’t one? Drop a remark below and we’ll add it to our list of priorities.
Poutine Perfection
Poutine, a Canadian staple, is made with French fries, cheese curds, and brown gravy made from beef. It’s worth the time and work it takes to get each of these details correctly. So that the meatiness of the gravy isn’t too overwhelming, we use a combination of beef and chicken stock. In the meanwhile, the potatoes are soaked, then double-fried to maintain the insides fluffy and tender. Make sure the cheese curds are at room temperature before adding them to the dish.
Miss Jillian Atkinson
Warning: these shrimp are fiery, as shown by their bright red colour if it weren’t obvious enough before. While the delicious Scotch bonnet peppers are responsible for the heat, the Jamaican delicacy’s primary colour comes from annatto powder and annatto seed oil, which also provide earthy and smoky aromas, making the dish’s spiciness simple to regulate. Peppers may be left whole (with the seeds removed) for a milder flavour, or coarsely chopped for a hot kick. Wearing gloves when cutting the peppers is essential to avoiding painful contact with the capsaicin.
Classic Shrimp Aguachile With Lime, Cucumber, and Red Onion
Aguachile, the Mexican take on ceviche, is a dish most recognised for its use of raw shrimp, lime juice, chiles, cucumber, and onion. It is important to note that aguachile is served immediately, while the shrimp is still raw, which is not the case with other ceviche recipes. You want to get shrimp that has never been frozen so that it retains its maximum taste. If you can’t get it, raw sea scallops or any seafood can do in a pinch.
Shrimp Aguachile with fried plantain chips, lime, cucumber, and red onion.
Tim Chin plantain chips are loved across the Caribbean and Central America because they are crispy, filling, and simple to prepare. This recipe is based on the chips sold on street corners and in supermarkets around El Salvador, however you may encounter some variations. Use a sharp knife or mandoline to slice the plantains very thinly; then fry them in oil until they are crispy and crunchy. While they taste great with only salt, we encourage you to experiment with other flavours; for example, we offer a spicy version that is inspired by Pollo Campero.
Bar-Style Tarte Flambée (Alsatian Pizza with Fresh Cheese, Onions, and Bacon)
This tarte flambée, created by chef Daniel Gritzer, is an Alsatian take on his signature dish, pizza. Fromage blanc, a tart spreadable cheese, is used to top the flatbread along with raw onion slices and crumbled bacon. The tarte has a thin, cracker-like crust thanks to the tortillas, and it’s considerably simpler to make than the traditional form.
The Best Moules Marinières (Sailor-Style Mussels)
Spanish cooks use olive oil, vinegar, garlic, herbs, and spices to create a flavorful marinade for mussels called escabeche. If you can’t locate them in a can, it’s still worth your time to make them at home; this method asks for marinating the mussels in the refrigerator for two to three days before eating, and the results are delicious and worth the wait.
Mussels Escabeche
Gambas al ajillo is a popular tapa in Spain because it has a lot of taste despite its little size. While the shrimp is marinating, we prepare the shells by cooking them in additional garlic and olive oil. We then use the filtered infused oil to fry the shrimp until they are soft and juicy, finishing them off with a splash of sherry vinegar and some chopped parsley. Make sure you have some crusty bread on the side to soak up the sauce from the shrimp.
Spanish Garlic Shrimp (Gambas al Ajillo)
This tapas-style appetiser is a simple way to satisfy your potato cravings on game day. Before being pan-fried and seasoned with smoky paprika, the potatoes are cooked in water containing a few tablespoons of vinegar to prevent them from dissolving. Allioli (or aoli) is the finishing touch, and it may be produced quickly and effortlessly in either a blender or a food processor.
Patatas Bravas
Dreams of greasy, sloppy, spicy, gooey bar food are realised in buldak. Both gochugaru and gochujang, the latter of which also adds a pleasant sweetness to the meal, are responsible for its spicy flavour. Chicken thighs are grilled before being chopped to keep them from drying out, and a generous amount of cheese is sprinkled over the top to add flavour and (somewhat) reduce the dish’s spiciness.
The Finest Cabbage and Pork Dumplings in All of Japan (Gyoza)
Using premade dumpling skins, gyoza produced in the Japanese way may be prepared quickly and easily at home. Our secret to preventing the cabbage from becoming mushy lies in wringing off any extra water using a towel. Next, the cabbage is combined with the pork, garlic, onions, ginger, and a few other ingredients before being seasoned with white pepper, salt, and sugar.
Japanese pork and cabbage dumplings ever! (Gyoza)
An incredibly sharp Vicky Wasik Fried chicken is a popular bar snack in Korea, and our method yields a crispy, crunchy coating that is as thin as an eggshell. So what’s the deal? Vodka being added to the mix. Serve the chicken with a sweet soy sauce or a sweet and spicy chilli sauce.
Korean Fried Chicken (Reshoot by Vicky Wasik)
Our recipe for ultra-crisp fried chicken, a popular Korean bar snack, will have you crunching into a crust as thin as an eggshell. What’s the deal here? Making a vodka addition to the mix. Sweet soy sauce or sweet and spicy chilli sauce pairs very well with the chicken.
Skewered Chicken with Scallions in a Japanese Style (Negima Yakitori)
The chicken and scallions in this negima yakitori just require a sprinkle of salt and a little coating of teriyaki sauce to be tasty. The connective tissue and fat in chicken thighs provide for the most succulent meat. Making your own teriyaki sauce is better than buying it from the store, especially because you can customise the taste by adding ingredients like garlic, ginger, or scallions.
The Incomprehensible Nem Chua (Vietnamese Cured Pork With Garlic and Chiles)
This Vietnamese cured pig recipe tastes and looks like art. It is tangy, salty, funky, and spicy. It’s crucial to utilise safe and clean cooking methods and high-quality meats while preparing this meal. You’ll be able to appreciate the nuances of ingredients like cured pork, raw garlic, bird’s eye chilies, and black and white peppercorns once you do. They pair well and are best enjoyed with a cold one.
Nem Chua here (Vietnamese Cured Pork With Garlic and Chiles)
When compared to satay, this famous Thai street cuisine shines. To make this dish, you’ll need thin slices of pork butt marinated in a potent blend of garlic, cilantro stems, oyster sauce, and fish sauce. While cooking, we coat the skewers with unsweetened coconut cream, which not only provides a sticky glaze but also helps to keep the meat juicy. Dip them in a Thai dry chili-vinegar sauce.
Shrimp Cocktail (Coctel de Camarones) from Mexico
Tomato purée is used in lieu of part of the ketchup to cut down on the excessive sweetness common to many versions of Mexican shrimp cocktails. Both are combined with lime and orange juices, cilantro, and jalapeo to create a zesty sauce in which the tender poached shrimp may float.
Choux Pastry Cheese Puffs (Gougères)
This French pastry is the best option if you’re looking for a cheese snack. Using an instant-read thermometer to assess when the paste is cooked and when it is cold enough to integrate the eggs are both required, just as they are in our basic choux recipe. It’s ideal to serve the small cheese puffs hot out of the oven, when they’ve become golden and crunchy.
Beef Suya from Nigeria (Spiced Grilled Skewers)
Beef skewered with a mixture of spices and roasted groundnut or peanut powder is a staple of Nigerian beef suya, another popular street snack. Additionally, this spice is applied to the meat before cooking to aid in caramelization as the flesh chars and takes on a little smokiness. Accompany with fresh ingredients like as cilantro, lime wedges, and sliced tomatoes.
Nigerian Beef Suya (Spiced Grilled Skewers)
To bring out the flavour of octopus in this traditional Galician dish, all you need is olive oil, salt, and Spanish smoked paprika. The octopus cooking time may be drastically reduced by using a pressure cooker. For a heartier snack, this meal is sometimes accompanied with sautéed onions and cooked potato pieces. If you go this way, try boiling the peeled and sliced potatoes in the liquid left over after cooking the octopus.
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