Celeb caterer Andrea Correale visited The Couch to show us some Super Bowl snacks.

NEW YORK (WLNY) — Forget the buffalo wings, chips and dip, beers and pizza men usually whip up for the biggest night in football — go for a more sophisticated display for the ladies.

Celebrity caterer and event planner Andrea Correale visited The Couch to show us how the Super Bowl can be all about the game and the sophisticated eats.

Guacamole Parfaits

Using mini shot glasses, layer Guacamole, fresh diced tomatoes and yellow peppers, and top with corn…stick tortilla strips into the top for dipping!

Cucumber & Hummus Bites

Slice a cucumber thin into strips. Layer hummus into the cucumber and roll into cones, garnish with mint, so lite and refreshing!

Sesame Grilled Shrimp Over Capellini

Marinate Jumbo Shrimp in a sesame oil glaze…then grill evenly on both sides…serve cooled shrimp over al dente capellini tossed with ginger peanut dressing with diced scallions!

Foamy Fumble Cocktail

Beer is a must at any Super Bowl party — and we’ve created the perfect booze for your closest gals.

Shandy is a popular U.K beverage, and its taking America and 2013 by storm, what better way than to show your All-American spirit than this popular new beverage. Shandy is perfect for ladies only, its beer mixed with lemonade, ginger ale or ginger beer.

Fuji Apple Field Goal Martini

A Classic Martini with a twist of fruity delight of apple.


Think sideline colors for your table décor, take a hint from the men who rule the game by using a black and white striped linen for your tables. Bring in pops of color using flowers in beer mugs.

Guacamole Parfaits

Guacamole Ingredients:

2 ripe avocados

1/2 red onion, minced (about 1/2 cup)

2 tablespoons cilantro (leaves and tender stems), finely chopped

1 tablespoon of fresh lime juice

1/2 teaspoon coarse salt

A dash of freshly grated black pepper


1 Cup Diced Tomatoes

1 Cup Diced Yellow Peppers

1 Bag Frozen Corn

Tortilla Chip Strips

12 Votive Glasses


To begin, cut the avocados in half and remove the seed, scoop out avocado from the peel, and into a mixing bowl. Add the red onion, cilantro and fresh lime juice and mash until all ingredients and mixed evenly. Add salt and pepper to taste. Dice up the tomato and yellow peppers and prepare frozen corn.

In the 12 votive glasses, layer the Guacamole, Tomatoes, Peppers and Corn evenly and garnish with tortilla strips for dipping!

Cucumber Roulades of Lemon Scented Hummus

1 Large Cucumber

3-4 Sprigs Of Mint


1 garlic clove, minced3 tablespoons lemon juice1/3 cup tahini paste1/3 cup water1 (15 ounce) can chickpeas, rinsed and drained (about 2 cups)salt and pepper, to taste

To start, put garlic, lemon juice and tahini into a food processer and process into a smooth paste. Add the chickpeas, water, salt & pepper to taste and mix until fully blended. Texture should be smooth, but not too smooth.Slice a cucumber thin into strips. Layer hummus into the cucumber and roll into cones, garnish with mint, so lite and refreshing!

Mini Parmesan Truffle Mac & Cheese Muffins


12 oz Elbow Pasta

2 Cups Breadcrumbs

3 Cups Shredded Cheddar

6 Tbsp Butter, melted

2 Eggs

¾ cup, Milk

2 Tbsp Truffle Oil

Parmesan Cheese for Melting

Salt to taste


In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain. Brush one 12-cup, nonstick mini muffin tins with butter. In a large saucepan, melt the butter. Whisk in the flour over medium heat for 2 minutes. Whisk in the milk and cook, whisking constantly, until boiling, about 5 minutes. Add the 2 ½ cups cheddar and whisk until melted. Off the heat, whisk in the egg yolk, and salt, and then slowly fold in the macaroni until completely coated. Now, spoon tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the parmesan cheese and breadcrumbs on top. Cover with foil and chill for at least 30 minutes or until you are almost ready to serve. Bake in the oven on 350 degrees for about 10 minutes, until golden and sizzling. While muffins are still hot, drizzle with a little bit of truffle oil so it absorbs into the muffins. Delish!

Sesame Grilled Shrimp Over Capellini

For the Shrimp:

1 Pound Jumbo Shrimp

1 tablespoon ginger paste1 tablespoon garlic paste2 tablespoons sesame oil2 tablespoons soy sauce

For the Pasta Dressing:

For the Dressing

1/4 cup honey

1/4 cup vegetable oil

1/4 cup unseasoned rice vinegar

1 tablespoon soy sauce

1 teaspoon Asian sesame oil

1 tablespoon peanut butter

1/2 teaspoon salt

1 tablespoon minced fresh ginger

1 large garlic clove, minced

Diced Scallions for Garnish

1 Pound Capellini Pasta


Bring a pot of water to a rolling boil, and add cappelini, cook till al dente, about 7-8 minutes, strain, and put pasta in a bowl. Pour 2 teaspoons olive oil over pasta and toss to keep it from sticking. Set aside

Whisk together ginger, garlic, oil, and soy sauce, then add the shrimp and toss to coat, marinate shrimp about 15 minutes. While the shrimp is marinating, preheat the grill to medium high heat. Place shrimp on the grill and cook about 2-3 minutes on each side, or until pink with grill marks.

In a mixing bowl, stir all the dressing ingredients together until peanut butter is completely blended. Pour the dressing over the pasta, the pasta will absorb the dressing.

In martini glasses, plate pasta with 2 shrimp in each glass, tails criss-crossing and top with some diced scallions for a beautiful and delicious presentation!

Fuji Apple Field Goal Martini

3/4 oz spiced rum

1 oz Midori melon liqueur

1 splash Blue Curacao liqueur

5 oz apple juice


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