SUPER EATS VALLEY COUPLE AND CATERER SHARE THEIR SECRETS FOR THE ULTIMATE GAME-DAY SPREAD.

Byline: Natalie Haughton Food Editor

Food and football go together, especially when you are sitting in front of the big screen to watch the game. But the biggest game of the year - the Super Bowl - means a super-size party.

If you've invited friends to share in the festivities Sunday, there are game plans we can share to help you whip up an easy spread designed to score big points.

We've taken some tips from Encino residents Dr. Gary Gitnick and his wife, Cherna, Super Bowl party veterans, who will be throwing their 18th bash on Sunday.

``It's grown from 50 to 300 guests,'' says Gary, chief of digestive diseases and professor at UCLA's School of Medicine. He and his wife are co-founders of the Fulfillment Fund, an organization that has mentored and sent thousands of kids to college.

Among their Super Bowl guests are serious football enthusiasts along with those who prefer socializing and eating, says Cherna.

``If you think everybody is on a diet usually, not here - and not this day,'' says Cherna, laughing.

The buffet spread is a combination of catered fare along with appetizers and desserts contributed by friends ``who try to outdo themselves and each other,'' says Gary.

``We keep it simple. We don't try to make it fancy schmancy,'' adds Cherna.

The Gitnicks have relied on Douglas Noland, owner of Out Back Catering in Van Nuys for more than a decade, for the barbecue entrees, which have ranged from tri-tip to hot dogs, hamburgers and grilled chicken. This year's choices will include barbecued tri-tip and roasted turkey sandwiches with horseradish sauce, Dijon mustard and tomatoes and lettuce, penne pasta with marinara sauce, and tossed green and fresh fruit salads.

If you want to serve food with New England or Philadelphia flavor or flair (for the New England Patriots and Philadelphia Eagles), Noland suggests New England baked beans, Boston clam chowder, Philly cheese steak sandwiches, mini hoagies, soft pretzels and Boston cream pie.

Whatever you decide to serve, Noland suggests doing as much as possible before the guests arrive. And that includes food preparations as well as setting up the bar, the buffet tables (if you're having more than 100 guests, plan on a double buffet line to expedite service) and decorating.

Present the food at different heights (use wooden risers, bricks, sturdy cardboard boxes or milk crates) on colorful table linens (rent cloths or purchase colored fabrics, if desired) on the buffet tables - and decorate with colored garlands or pompoms (from a party supply store) in the colors of the teams.

Purchase good-quality disposable plates, napkins, cups and utensils, preferably Super Bowl-themed.

Noland offers these hints for ease in preparing some of the recipes he shares:

Prepare the artichoke dip mixture a day in advance and keep refrigerated. Hollow out the bread and fill it the morning of the party (stash back in the fridge). Bake just prior to serving. It's also feasible to stuff the mushroom caps the day before and refrigerate. Pop in the oven right before serving.

Rub the tri-tip with the herb mixture in advance, wrap in plastic wrap and keep refrigerated overnight. Grill to medium rare for best eating.

The unpeeled red potatoes can be cut the day before, providing they are stored submerged in water, covered, in the fridge to keep them from oxidizing. The potatoes are best cooked immediately before eating.

If friends volunteer to bring a dish, suggest something, or ask them to bring a specialty (keep a list) to round out your menu, suggests Cherna. Request that guests bring items (in disposable dishes or pans, if possible) ready to serve - and with all the utensils and go-alongs necessary (like chips for dips, pita bread for hummus).

Along with all the homemade dessert contributions, a wonderful ice cream bar with assorted Ben and Jerry's ice creams, hot fudge sauce and assorted sprinkles and other toppings is a Gitnick party tradition. ``People love ice cream sundaes,'' notes Cherna.

And if you don't feel like cooking, pick up some good Super Bowl- watching eats at supermarkets and local restaurants.

Natalie Haughton, [phone]

natalie.haughton(at)dailynews.com

RED POTATOES ROASTED WITH ROSEMARY AND GARLIC

2 tablespoons finely chopped fresh garlic

3 tablespoons fresh rosemary leaves, stripped off stem

1 1/4 cups olive oil

1 to 2 teaspoons paprika 

1 teaspoon black pepper

1 teaspoon salt

4 pounds red potatoes

To make rosemary oil, mix all ingredients except potatoes and refrigerate at least 2 days for flavors to blend.

Wash and cut unpeeled potatoes into wedges. To hold, cover with cold water and refrigerate. About 1 hour before serving, drain and dry potatoes with paper towels. Toss with a little of rosemary oil, being careful not to use too much.

Place in a single layer on a sheet pan; do not overcrowd. Bake in a preheated 400-degree oven 30 minutes. Turn potatoes over and bake an additional 30 minutes until lightly browned. Makes 12 to 16 servings.

Shared by Douglas Noland, Out Back Catering.

DOUG'S BBQ TRI-TIP

1 (4- to 5-pound) beef tri-tip roast

Doug's Rub for Beef (recipe follows)

Rub tri-tip with a generous amount of Doug's Rub for Beef. Wrap in plastic wrap and refrigerate overnight.

Two hours before serving, remove tri-tip from refrigerator and allow to come to room temperature.

Elevate grill rack as high as possible. Grill tri-tip over charcoal or on a gas grill (on low) about 1 hour, turning often, until meat reaches an internal temperature of 140 degrees F (or medium rare). Remove from grill and let stand in pan, covered with foil, 20 minutes. Cut into thin slices across the grain. Serve with Doug's Barbecue Sauce. Makes 8 to 10 or more servings.

NOTE: For sandwiches, serve slices inside small or large split French rolls with horseradish sauce, barbecue sauce or Dijon mustard.

Shared by Douglas Noland, Out Back Catering.

DOUG'S RUB FOR BEEF

2 tablespoons kosher salt

2 tablespoons packed brown sugar

2 tablespoons paprika

1 1/2 tablespoons freshly ground black pepper

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1/4 teaspoon cayenne pepper

1/4 teaspoon ground celery seeds

1/4 teaspoon cumin powder

Mix all ingredients and store in an airtight container. Use as a rub on a beef tri-tip roast or beef or pork ribs. Makes enough rub for 2 to 3 tri-tip roasts.

DOUG'S BARBECUE SAUCE

1 1/2 cups finely chopped onions

3 tablespoons chopped fresh garlic

3/4 cup vegetable oil

3/4 cup red wine vinegar

3 cups ketchup

1 1/2 cups water

3 tablespoons Worcestershire sauce

1/2 cup packed brown sugar

1/4 cup dry mustard

2 tablespoons chili powder

1 to 2 tablespoons (adjust to taste) liquid smoke flavoring

1 teaspoon black pepper

1 teaspoon turmeric 

Saute onions and garlic in oil until soft. Stir in remaining ingredients. Simmer over low heat 30 minutes. Serve with grilled tri-tip slices, barbecued chicken, ribs, etc. Makes about 5 cups.

CAPTION(S):

4 photos

Photo:

(1 -- cover -- color) BOWLED OVER

Game plan for a winning Super Bowl spread

(2 -- color) Out Back Catering offers an array of items on a Super Bowl buffet, including, clockwise from top left, Caesar salad, crudites with ranch dip, grilled chicken, grilled vegetable pizza, roasted red potatoes with rosemary and garlic, and garlic bread.

(3 -- color) Douglas Noland suggests grilling pizzas, chicken and tri-tip for Super Bowl party fare.

(4 -- color) HOT ARTICHOKE DIP

Photos by Andy Holzman/Staff Photographer