17 Recipes From San Francisco and Kansas City for This Weekend’s Football Parties (2024)

Even if you aren’t a big football fan, there’s plenty to love about food served at game day parties this weekend, especially when the teams are from food-loving cities like San Francisco and Kansas City. Whether you are leaning towards smoking a brisket to cheer on the Chiefs or simmer a pot of cioppino in honor of the 49ers, we have recipes to fill out your party menu.

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Cioppino

Cioppino is an iconic San Francisco seafood stew that is often made with a range of shellfish like Dungeness crab, squid, and mussels. The stew is simmered in a tomato broth spiked with wine and is typically served with sourdough toast for dunking.

Sourdough Country Bread

San Francisco's chilly and damp climate is ideal for making sourdough bread. Sourdough bread is a popular choice at game day parties in San Francisco. It can be enjoyed on its own, dipped into stew or chili, or toasted and made into garlic bread. If you don't have a sourdough starter, you can ask the folks at a local bakery if you can buy some of theirs.

Crab Salad Sandwiches

When Dungeness crab is in season, San Francisco cooks enjoy it in various ways. One delicious option is to make a crab salad with Dungeness or lump crabmeat and serve it on slider buns for parties.

Buttery Garlic Crab Noodles

Buttery garlic crab noodles are a flavorful dish that combines garlicky, buttery pasta with Vietnamese crab flavors. Cookbook author Diep Tran adds fish sauce to the pot to enhance the umami factor. The dish is served over bucatini, a thick spaghetti-like pasta .

Irish Coffee

Irish coffee was created in San Francisco in 1952 at the Buena Vista restaurant. It is a popular coffee drink made with hot coffee, Irish whiskey, sugar, and topped with whipped cream. It can be enjoyed as a warm beverage with brunch before the game or as a dessert drink.

Moo Shu Pork

Moo Shu Pork is a classic Chinese dish that is stir-fried with pork, egg, and mushrooms. San Francisco chef Brandon Jew serves it with a tangy peanut butter-hoisin sauce and recommends serving it with Mandarin Pancakes.

Zuni Chicken (Roast Chicken with Bread Salad)

Zuni Café's roast chicken with bread salad is one of the most iconic dishes from San Francisco. The chicken is salted a day in advance to achieve crispy skin. The dish is served with a bread salad that complements the flavors of the chicken.

Almond-Poppy Seed Granola

Almond-poppy seed granola is a chewy-sticky cluster of oats, nuts, and poppy seeds created by chef Belinda Leong. It is often served with Greek yogurt panna cotta at B Patisserie. It can also be spooned over ice cream for a simple and easy dessert.

Brat and Pepper Tacos

Brat and pepper tacos are a fusion of San Francisco's Mission District tacos and Midwestern sausage-and-pepper subs. They are made with corn tortillas and filled with a mixture of bratwurst and peppers.

Barbecued Brisket and Burnt Ends

Barbecued brisket and burnt ends are popular dishes in Kansas City. The recipe by Paul Kirk involves grilling a whole packer brisket for ten hours with a slather, a rub, and a mop to achieve a robust flavor. The brisket is sliced perpendicular to the grain to keep the meat juicy. The recipe includes both the leaner flat portion and the fattier point portion for the burnt ends .

Glazed Cinnamon Rolls with Pecan Swirls

Glazed cinnamon rolls with pecan swirls are a favorite treat made by pastry chef Megan Garrelts at Rye, a restaurant in Kansas City. They can be baked up for a pre-game brunch party or enjoyed as a sweet treat regardless of the game's outcome [[11]].

MoKan Nut Pie

MoKan Nut Pie is a riff on pecan pie created by chef Megan Garrelts. The name "MoKan" refers to Missouri and Kansas, and the pie incorporates Missouri pecans and Kansas black walnuts. It features a flaky crust and plenty of fragrant nuts, resulting in a classic sticky pecan pie [[12]].

Pork Belly Burnt Ends with Barbecue Sauce

Pork belly burnt ends are a delicious variation of traditional burnt ends. This recipe involves slow-smoking pork belly and serving it with barbecue sauce. The burnt ends are enjoyed with white bread, pickles, and raw onion to balance the richness of the dish [[13]].

Smoked Brisket Sandwiches with Pickled Vegetables

Smoked brisket sandwiches with pickled vegetables are a tasty option for game day. Chef Michael Symon takes a different approach to smoking the brisket, using a moderate smoking temperature and speeding up the cooking process by wrapping the brisket in foil for its last few hours on the grill [[14]].

Fried Cheese Curds with Buttermilk Ranch Dipping Sauce

Fried cheese curds are a popular appetizer or snack, perfect for game days. They are made by battering and deep-frying white cheddar cheese curds until they turn golden brown. The batter includes white rice flour for extra crispiness. They are often served with a homemade buttermilk ranch dipping sauce [[15]].

Gina Mae's Baked Beans

Gina Mae's baked beans are a must-have for a Kansas City barbecue plate. The recipe turns canned baked beans into something special by adding sweet onions, ground beef, bacon, and a homemade barbecue sauce with extra brown sugar and apple cider vinegar for a balance of smoky sweetness [[16]].

Mac and Corn Cheese

Mac and corn cheese is a dish that combines two beloved flavors in Kansas City: macaroni and cheese and cheesy corn. It features melty cheese, pasta, sweet corn kernels, pungent onion, and fruity jalapeños for a flavorful combination [[17]].

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