Even though our Pittsburgh Steelers aren’t playing in Super Bowl LVI, there will still be game-day preparation for fans in the Steel City.

They have been drawing up menus based on what to serve.

Super Bowl parties — like pre-game tailgates — can be customized for the National Football League’s championship big game between the Los Angeles Rams and the Cincinnati Bengals Sunday at SoFi Stadium in Inglewood, Calif.

Kickoff is at 6:30 p.m.

Super Bowl party hosts across the region have been searching out recipes all week. It’s an annual sports happening, especially here. According to WalletHub, a personal finance website, football is far more than just a game. It’s a sacred American tradition.

Fans aren’t just spectators — they’re are also participants. They wear a team’s jersey, perfect game-day chili and tailgate with fellow fans. More than 60% of Americans consider themselves either a fan or “somewhat” of a fan of professional football, a WalletHub survey found. It compared more than 240 U.S. cities with at least one college or professional football team.

The result of the survey found that Pittsburgh is the No. 1 city (among large cities with more than 300,000 people) for fans ahead of Dallas, Green Bay, Wis.; Boston, Los Angeles, New York, Miami, New Orleans, Cincinnati, and Indianapolis.

Every home football game, Heinz Field parking lots and the entire North Side is filled with tailgaters making everything from kielbasa covered in sauerkraut to pierogies topped with butter and onions.

So, instead of tailgates on the North Side, the food spreads will be showcased in the homes of Western Pennsylvania residents.

Here are some suggestions for what to make for a sports soiree that’s sure to be a game-winner.

Say cheese

When guests visit The Melting Pot restaurant in Station Square, the establishment customizes the menu to the guest for cheese fondues. Party hosts can follow that lead by making their own version of fondue — which can be a fun addition to any Super Bowl party said Chris Millsap, owner of The Melting Pot.

Courtesy of The Melting Pot Fresh pretzels make for the perfect complement to dip in a fondue.  

When creating fondue, be sure to use cheese that is shredded and tossed in cornstarch or flour, he said, because that helps create a smooth, creamy finished product. The Melting Pot adds ½ ounce of cornstarch for every pound of cheese (80% cheddar and 20% Swiss) blend. Other types of cheese can be used if desired.

“We recommend using a double boiler style fondue pot or stovetop pot to prevent the cheese from burning on the bottom,” Millsap said.

Fiesta Cheese Fondue

Ingredients

1¼ ounces beer base (this just means your favorite beer) 1½ ounces fresh salsa 2½ ounces cheddar/Swiss blend 1 ounce jalapeños, diced 5 turns ground black pepper

Directions

Add the beer base to the liner, then place the fondue fork inside the liner. Add salsa and stir with fork to incorporate. Add ⅓ of the cheese and mix thoroughly using the fork. Add the next ⅓ of cheese and mix thoroughly using the fork. Add the remaining ⅓ of cheese and mix thoroughly until all the cheese is melted and incorporated, using a whipping motion to fluff up the cheese. Add fresh jalapeño peppers with a demi spoon according to guest preference: 1 (½) demi spoon is mild, 2 (1) is medium hot and 3 (1½) is hot. Add 10 (5) turns of pepper, then fold and stir with fork to incorporate all ingredients. Remove the cheese fork from the liner, without scraping against the liner, and place fork in the cheese bowl.

Serve with fresh breads, vegetables, apples and tortilla chips for dipping

Bavarian Beer Cheese Fondue

Ingredients

2½ ounces beer base ½ demi spoon garlic, chopped 1 ounce cream cheese, softened at room temperature for 30 minutes 2½ ounces cheddar/Swiss blend 1 demi spoon Dijon mustard 1½ dashes Tabasco Sauce ½ shakes paprika

Directions

Add the beer base to the liner, then place the fondue fork inside the liner. Make sure to wait at least 30 seconds to allow the beer to fully warm up. Add garlic and cream cheese, then stir with the fork for at least 30 seconds to ensure the cream cheese is fully incorporated. Add ⅓ of the cheese and mix thoroughly using the fork. Add the next ⅓ of cheese and mix thoroughly using the fork. Add the remaining ⅓ of cheese and mix thoroughly until all the cheese is melted and incorporated, using a whipping motion to fluff up the cheese. Add Dijon mustard, 1½ dashes (3 dashes for two portions) of Tabasco sauce, and ½ shake (1 shake for two portions) of paprika (from large hole spice shaker), then fold 20 times and stir with fork to incorporate all ingredients. Remove the cheese fork from the liner, without scraping against the liner, and place fork in cheese bowl.

Serve with fresh breads, pretzels, pickles, vegetables and apples

Courtesy of Kary Milan Spinach artichoke and buffalo chicken dips are go-to party recipes for Kary and Josh Milan of Greensburg.  

Dip in to big flavor

Kary Milan isn’t a rabid football fan, and her husband Josh prefers soccer, but the Greensburg couple will tune in to the Super Bowl.

“I don’t care who’s playing,” she said. “I get more excited about the Super Bowl ads than the game.”

Not only are the ads great entertainment, but they also are the basis for an assignment for students in Milan’s public relations methods class at Penn State New Kensington, where she teaches and is director of development and alumni relations.

“We talk about their favorites and what their takeaways are, and we look at USA Today, which always rates the top ads,” she said.

While they watch, Kary and Josh might dip in to a couple of their favorite appetizers, buffalo chicken and spinach-artichoke dips.

“(The recipes) were given to me by two different friends, and I have modified each of them through the years,” Kary said. “They’re tried-and-true whenever we have friends over.”

She recommends using brand-name ingredients where they are listed: “It does make a difference in the taste.”

Spinach-Artichoke Dip

Ingredients

1 box of frozen spinach, thawed, drained and squeezed 1 14-ounce can of artichoke hearts 1 cup mayonnaise ¼ package cream cheese 2 teaspoons garlic ¾ cup Parmesan cheese ⅛ teaspoon pepper Plain bread crumbs

Directions

Mix spinach, artichoke hearts, mayonnaise, cream cheese, garlic, Parmesan and pepper. Blend well. Pour into 8-by-8-inch baking dish. Sprinkle bread crumbs on top. Bake at 400 degrees for 15-20 minutes.

Serve with warm baked pretzels or tortilla chips, or in a bread bowl.

Buffalo Chicken Dip

Ingredients

2 large cans of canned chicken 2 8-ounce packages cream cheese ¾ cup Hidden Valley Ranch dressing ½ cup Frank’s Red Hot Sauce

Directions

Mix chicken, cream cheese, ranch dressing and hot sauce together. Place in 8-by-8-inch baking dish. Bake at 350 degrees for 30-35 minutes. (You also can make this in a slow cooker. Heat on low for 2 hours or until bubbly.)

Serve with celery and tortilla chips.

Not-Your-Average Appetizer

Meetheads Pub and Eatery in Vandergrift brings the meat with a hearty egg-based appetizer.

Manager Dave Bierer created his own version of Scotch Eggs ($8.99) after working in restaurants in Pittsburgh.

“You really can’t find this appetizer around the Alle-Kiski Valley,” Bierer said. “Customers love it because it’s different, and the homemade gravy and sausage makes it a meal in itself.”

Made with in-house fresh sausage and eggs, fried and then baked, this filling appetizer scores with hungry football fans.

Ingredients

Uncooked breakfast sausage 8-10 hard-boiled eggs, cooled and peeled ½ cup flour 2 eggs, beaten 2 cups Panko breadcrumbs

Directions

Flatten the sausage in a 2-ounce portion and wrap around an egg. Make sure it creates a good seal.

Roll covered eggs in flour, followed by the beaten eggs and then roll and cover in Panko breadcrumbs.

Heat a large pot with oil (about 350 degrees) enough to submerge the eggs and fry for 4-5 minutes until golden brown.

Finish cooking the eggs in a pre-heated 400 degree oven for 5 minutes.

Cut and serve with brown gravy or hot sauce.

Shirley McMarlin | Tribune-Review Co-owner and chef Dave Cassler holds a serving of skins and blue cheese at Carol & Dave’s Roadhouse in Ligonier.  

Blue cheese bliss

There was a time when diners scooped the flesh out of a baked potato and discarded the skin. Luckily, someone discovered that skins not only have great flavor and texture, but they also have nutritional value.

Skins and Blue Cheese ($12) is a popular appetizer at Carol & Dave’s Roadhouse in Ligonier.

“They’re a great mover, and they’re easy to make at home,” said co-owner and chef Dave Cassler, making them perfect for munching on during the big game.

Skins and Blue Cheese

Ingredients

1 baking potato, cut into 8 wedges 2 ounces blue cheese dressing 2 ounces blue cheese crumbles 2 ounces mozzarella cheese 2 ounces diced tomatoes

Directions

Fry or bake potato wedges until tender and golden brown. Top with dressing and then cheeses. Bake at 400 degrees until cheese melts and is light brown, about 8 minutes. Garnish with tomatoes.

(Servers at the Roadhouse recommend a side of ranch dressing for extra richness.)

Courtesy of Fancypants Popcorn “Jarbo” is popcorn with caramelized brown sugar available at Fancypants Popcorn in Lawrenceville and Downtown Pittsburgh.  

Make it pop

A game snack of popcorn is the perfect addition to the party, according to Ken Zeff, owner of Fancypants Popcorn with locations in Lawrenceville and Liberty Center in Downtown Pittsburgh, which sells flavors such as Pittsburgh-inspired Plocki Pickle popcorn — a customer favorite.

He said popcorn is something people can make at home, and it’s gluten-free. But, specialty flavors like Cheezy Cheez or Delish — which is kettle corn with Ghirardelli dark chocolate and Reese’s peanut butter — require a little more expertise. The newest flavor is Cherry Crunch with cherry kettle corn drizzled with Ghirardelli white chocolate.

“There are so many different ways to utilize popcorn,” Zeff said. “Serving several flavors gives guests choices. It’s also an opportunity to try something new.”

Strawberries & Cream Popcorn

Ingredients

¼ cup freeze-dried strawberries 6 cups popped popcorn 1 cup white chocolate chips, melted

Directions

In small food processor or spice grinder, pulse freeze-dried strawberries until finely ground.

Place popcorn in large bowl. Drizzle melted chocolate over top; toss until well coated. Sprinkle evenly with ground freeze-dried strawberries; toss until well coated.

Scrape onto large parchment paper-lined baking sheet, spreading into an even layer.

Let stand at room temperature for 30 to 60 minutes or until chocolate is set and hardened. To serve, break into pieces.

Tips:

To melt chocolate, place chocolate chips in a heatproof bowl set over a saucepan of barely simmering water, stirring for 3 to 5 minutes or until smooth.

To melt chocolate in the microwave, place chocolate in a microwave-safe bowl or measuring cup. Microwave on medium, stirring every 30 seconds, for 1 to 2 minutes or until smooth and melted.

Freeze-dried strawberries are available at bulk food stores or can be ordered online from cake decorating supply stores.

Source: The Popcorn Board

Courtesy of Carlo Cimino A Super Bowl-inspired cake at Mazziotti Bakery in Lower Burrell.  

Desserts

No party is complete without dessert, said Carlo Cimino, owner of Mazzotti Bakery in Lower Burrell. Football-shaped cookies and team-designed cakes add to the table décor and they taste good, too.

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