The “We’re Only Watching Half-Time Ads” Super Bowl Menu

Men in tight pants chasing around the pigskin? Yeah, it’s all good. Truth be told, we’re just as excited about seeing the half-time performances of the car, soda and beer companies. Just because we’re neglecting the game doesn’t mean we’re phoning it in on the party menu. In fact, we’re making it a tad more civilized (die-hard bar-grub noshers need not be afraid) by giving traditional Super Bowl fare a makeover. Heck, you can even use utensils if finger foods aren’t your thing.

Bloody Mary Oyster Shooters

When athletes get prepped for competition, they down the perfunctory raw egg, Rocky Balboa-style. In lieu of uncooked dairy, this recipe luxes up the tradition by subbing in an oyster and a shot of booze.

• Mix your favorite simple Bloody Mary recipe (or quick-mix a 3-to-2 ratio of tomato juice-to-vodka, seasoned with horseradish).
• Spoon the mixture over shucked oysters on the half shell (one per guest) and top with a small squeeze of lemon.
• Greet friends at the door with an oyster shooter. For those who like their shellfish straight up, serve them naked, chased with a shot of tequila and salted lime.

Put the kibosh on double dipping — stack the first five layers in mini dutch ovens or gratins and heat in the oven, then garnish with final two toppings. Serve individually with chips while hot, so the mannerless can drag their knuckles in their own dip.

Decked-Out 7-Layer Dip

This version has all of the Mexican flavor you love sans the shredded iceberg, taco mix and the block of Velveeta. You can use all fresh ingredients or streamline with canned or jarred options.

• Layer 1: Olive tapenade (jarred or make your own)
• Layer 2: Black beans (about 2 cans drained) sautéed in olive oil with garlic, cumin and dried ancho chile, to taste.
• Layer 3: Shave Manchego cheese over the top (or sub in a cheese dip) while black beans are still hot.
• Layer 4: Roasted red pepper créme fraiche. Blend 2 or 3 roasted red peppers in a blender and fold into créme fraiche. (You can also use Greek yogurt or sour cream.)
• Layer 5: 1 jar chile verde green salsa
• Layer 6: Fresh avocados (2 or 3 depending on size), diced and tossed with chopped tomato and lime juice or zest.
• Layer 7: Garnish with fresh cilantro and/or scallions.

1. Stack layers 1 through 7.
2. Serve with flavored chips, such as blue corn, jalapeño or taro, warmed in the oven.

Inside-Out Buffalo Chicken Breasts

If you love the flavor of chicken wings, but not messy, greased-up fingers, try this twist: Put the Panko on top of your spicy sauce, then bake or pan fry.

• 2 pounds chicken breasts, cut into strips
• 1 cup Frank’s Original red hot sauce
• 1 stick butter
• Garlic powder to taste
• Panko crumbs

1. Mix Frank’s with melted butter and season with garlic powder (start with 1/4 teaspoon) and adjust flavor and heat to your liking by adding more Frank’s or butter.
2. Dip strips into the sauce until thoroughly doused.
3. Coat with Panko.
4. Pan fry in canola oil until crispy or bake at 400 degrees about 20 to 25 minutes, turning halfway through cooking.