Game Day Recipes should be more than nachos and beer. Not that there’s anything wrong with nachos and beer, but they’re predictable and who wants to be that? This year, in homage to Boston & Seattle (two of my fave cities in the US, and whose food cultures often center around seafood) we’ve created some tasty finger food accompanied by sauces that will tackle your tastebuds like a defensive lineman.
Today’s recipe can be considered a tribute to Boston- while I would have preferred to call these Lobster Puffs- and if you have the funds, that would taste *amazing*, shrimp is a much more budget conscious alternative.
If you’re planning on visiting Boston, make sure you plan to eat a meal or at least a bite at Legal Seafoods on the Harbor. If you love anything that swims or scoots on the ocean floor, this is the best place to get it in Boston. Plus, you have the added benefit of being able to watch all the waterfront activity.
Now, chimichurri sauce may not seem like a typical New England accompaniment, but we like the garlicky, vinegary kick that chimichurri provides, and the balance it creates in contrast to the richness of seafood. There’s a reason fish ‘n chips always come to the table with vinegar!
If you’ve never heard of chimichurri, it’s basically the South American version of pesto. Made with a combination of Parsley, Oregano, Cilantro, Garlic, and Olive Oil, it’s great on everything from fried eggs to steak, to seafood. We’ve given you the recipe to make a few cups- perfect for game day dipping.
Oh, and for the junior chefs out there- this is a recipe you can easily make on your own. The tiniest Kitchen Diva in Training told me rolling the mixture into balls was just like playing with play-dough!