It's almost time for Super Bowl 50. Game Day parties are coming together and everyone is looking for the best game day recipes. No matter which teams end up in the big game, most Americans will find themselves watching the two teams square off and sneaking a peek at some of the best commercials of the year.
While you might not be watching the game from the sidelines in San Francisco, you can still prepare some great game day food for your own wow moments right at home. Thanks to a few local foodies and some great chefs from across the country, here are some suggestions for wowing your friends with great game day recipes on Super Bowl Sunday.
Cowboy Caviar: Great Side Dish or Dip
Luci's Healthy Marketplace is a unique café that boasts a full menu, coffees and drinks. People can shop for healthy items to make nutritious meals in the marketplace. Located on the corner of Bethany and 16th Street, this neighborhood spot is a staple in central Phoenix. Visit www.lucishealthymarketplace. com for more about the locally owned business. Owner Lucia Schnitzer offers up her favorite game day recipe for you to try at home. Sorry, it's not available at the café.
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (11 ounce) can yellow corn, drained
- 1 cup diced celery
- 1 small bunch cilantro leaves, chopped
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/2 cup chopped green onion
- 1 (2 ounce) jar chopped pimento peppers
- 2 tablespoons minced jalapeño pepper
- 1/2 cup rice vinegar
- 1/2 cup extra virgin olive oil
- 1/3 cup coconut sugar (low glycemic) or regular sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Combine the black beans, black-eyed peas, pinto beans, corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeño pepper, and garlic in a large bowl. Set aside.
- Bring the rice vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar is dissolved, about 5 minutes. All to cool to room temperature, then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.
El Sol Seven-Layer Dip
El Sol Foods, Phoenix’s local salsa provider, has been using fresh, delicious salsa recipes handed down by family members for generations. This party favorite is easy, flavorful and perfect to serve when entertaining. This seven-layer dip will become a popular party dish that your guests seem to flock to. Because it uses basic ingredients that are probably already in your kitchen, you’ll likely have no need to go out and buy anything!
Prep time: 20 minutes
Cook time: 30 minutes
- 2 cans of refried beans (32oz)
- 1 package of taco seasoning (1oz)
- Sour Cream (16oz)
- 3 cups of guacamole
- ½ cup of El Sol Foods Chunky Salsa
- 1 ½ cups of grated cheddar cheese
- 1 ½ cups of Monterey or pepper jack cheese
- 2 tomatoes (chopped)
- 2 cans of black olives (8oz)
- 2 cups of shredded lettuce ½ cup of green onions (chopped)
- Mix the refried beans, half of the taco seasoning packet, the half cup of El Sol Chunky Salsa and three tablespoons of sour cream together in a bowl.
- Once your finished mixing those ingredients, place the spread on a deep glass dish.
- Take the remaining sour cream and other half of the taco seasoning and mix together in another bowl.
- Place this spread on top of the refried beans in the dish.
- Now, spread the guacamole on top of the sour cream mix.
- Mix the three types of cheeses together and sprinkle the mix on top of the guacamole.
- Take the chopped tomatoes, olives, lettuce and green onions, mix then together and then place them on top of the guacamole layer.
- Bake in a 350 degree F oven for about 30 minutes.
- Serve with tortilla chips.
Ebel Weiss Cheese Curds
While cheese curds might not be a typical Southwestern favorite, they are popular in the midwest. With so many midwesterners spending the winter months in Arizona, I thought it might be fitting to offer up these beer-battered cheese curds courtesy of Illinois-based Two Brothers Tap House & Brewery. These are sure to please everyone you invite over to watch the big game.
- 2 cups Flour
- 3/4 cups Cornstarch
- 2 teaspoons Onion powder
- 2 teaspoons Garlic powder
- 2 Bottles, Two Brothers Ebel Weiss (Or any German style Hefeweizen)
- 1 pound Cheese curds (Jack or cheddar)
- Mix flour, cornstarch, onion powder and garlic powder together in large bowl.
- Add beer and don’t forget a swig for yourself!
- Whisk until smooth.
- Toss cheese curds into beer batter.
- Heat oil in frying pan to 350 degrees. Carefully place the battered curds into the oil. Fry for 2-3 min or until toasty brown.
- Serve immediately.
Tastes of the Southwest from The Food Hunter
Local food blogger Theresa Greco is the creator of The Food Hunter's Guide to Cuisine, where she shares her passion for delicious food and a healthy lifestyle with recipes and reviews. She spends her days working as a Law Librarian, but her nights and weekends are spent as a home chef, avid food writer and social media expert. She enjoys motivating people to eat healthier both in and out of the kitchen with recipes and dining choices that are inspired by her love for home cooked/non-processed foods.
Her adventures have led her around the United States reviewing restaurants, meeting chefs and working with new and innovative food products. You may have seen some of her restaurant and travel articles featured on Arizona Weddings Magazine website and Parade Magazine's Community Table. Theresa has created recipes for major brands including: Stonyfield Yogurt, The Meyer Corporation, Whole Foods Market, Bashas' Supermarket, Marx Foods, Idaho Potato Commission and Mt. State Rosen Meats. Recently, she's had original recipes featured on a local restaurant menu & in an Arizona Outdoors Magazine. Theresa shares a few of her Southwestern-inspired Game Day recipes.
Theresa's on-going journey to eat healthy has her seeking fun and creative ways to incorporate more veggies into her diet. One of the benefits to living in Phoenix is that we can BBQ for Super Bowl Sunday. Theresa blends BBQ with fresh veggies for this Game Day Veggie Slaw. Theresa suggests having fun with this dish. Use your favorite veggies or something you haven't tried before. Add some cheese or even tomatoes for a different texture the possibilities are endless.
- 1 zucchini
- 1 yellow squash
- 1 bell pepper
- 4 radishes
- 2 large carrots
- Fontina cheese
- fresh basil, chopped
- 2 tablespoons oil
- 1 tablespoon red wine vinegar
- Julienne all ingredients.
- Toss with basil, olive oil and red wine vinegar.
- Add salt and pepper to taste.
- Can be eaten immediately but it's even better if you let it sit for a few hours before serving.
Mini Bell Peppers With Chipotle Aioli
Theresa remembers that the first time she ever tried Chipotle, a smoke-dried jalapeño used primarily in Mexican inspired cuisines, was at SaltRock Southwest Kitchen. Despite not being a huge fan of Mexican food, she says she finds the smokey, somewhat earthy flavor of chipotle quite addicting.
Chef Masssimo de Francesca, of Salt Rock Southwest Kitchen, turned me on to chipotle with his mouthwatering mini bell pepper appetizer. The peppers, which are smoked and then sauteed, are served with a chipotle aioli giving the dish a Mexican flare.
(recipe courtesy of Chef Massimo de Francesca)
For the smoked peppers
- 1 to 2 pounds of mini bell peppers
- 1 teaspoon vegetable oil
- 1 tablespoon of Kosher salt
- Applewood or cherry wood to smoke (we used apple)
- In a large bowl, toss peppers with oil and salt.
- Put in preheated smoker for 10 minutes.
- Alternatively you could char the peppers on a grill very briefly or smoke them on the grill for 3 minutes.
To sauté the peppers
- 1/4 teaspoon of sesame oil
- 1 teaspoon of the Veg oil
- 1/4 teaspoon of finely chopped garlic
- 1/4 teaspoon finely chopped onion
- 1/4 teaspoon sesame seeds
- Salt and pepper to taste
- Heat oil over medium heat, add garlic, onion and sesame seeds.
- Add peppers whole and saute until soft to touch with a fork.
For the chipotle aioli
- 2 cups of mayonnaise
- 1/4 teaspoon of granulated garlic
- Juice of one lemon, strained
- Salt-and-pepper to taste
- A few tablespoons of water to dilute
- 1/2 teaspoon of chipotle purée (1 small can of Chipotle peppers in adobo sauce)
- Few drops of liquid smoke
- In a food processor or blender pulverize the can of chipotle peppers in adobo sauce and a small amount of water.
- In a small bowl combine mayonnaise and lemon juice. Add chipotle puree a 1/2 teaspoon at a time until desired taste. Add a few drops of liquid smoke and season with salt and pepper.
Ham and Jam Sliders
This is a sweet and salty treat from Executive Chef Beau MacMillan from Sanctuary on Camelback Mountain in Scottsdale, Arizona.
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 Tbs. freshly cracked black pepper
- 1/2 tsp. Kosher salt
- 2 tsp. salt
- 1 cup + 2 Tbs. buttermilk
- 5 Tbs. unsalted butter, cut into ¼-inch cubes
- 1 cup finely shredded cheddar cheese
- ¼ cup chopped green onion, including tender green tops
- Combine flour, baking powder, baking soda, black pepper and kosher salt until well mixed.
- Mix in butter until pea sized. Add cheddar cheese and green onion and stir and toss lightly to combine.
- Stir in 1 cup buttermilk until the mixture forms a soft, slightly sticky ball.
- With lightly floured hands, divide the dough into 12 equal portions. Form each portion into a rough ball and place on an ungreased baking sheet. Space the balls about 1-inch apart. Brush the tops with the remaining 2 tablespoons buttermilk.
- Bake at 350˚F for 15 to 18 minutes, until the tops are golden brown.
Red Pepper Jelly
Yields 2 1/8 quart
- 3 large red peppers, seeded and sliced
- 3/4 cups cider vinegar
- 3 cups sugar
- 1/4 tsp. salt
- 1/2 tsp. crushed red pepper flakes
- 1/2 package Certo liquid pectin
- Place peppers in a food processor and process until coarsely chopped, but not pureed.
- Place chopped peppers in a large bowl with cider vinegar, sugar, salt and crushed red pepper flakes. Mix well.
- Put mixture in a large pot and bring to a boil. Add Certo and continue to cook at a slow rolling boil for 35 to 40 minutes, until you can “drag” a spoon around edges of pan or until it passes the jelly test coating the back of the spoon or dripping from spoon very slowly.
Snake River Farms American Bone in Ham
1 large Snake River Farms American Bone-in Ham
- Heat oven to 275˚F.
- Place ham in a roasting pan and cover loosely with aluminum foil.
- Heat for approximately for 12-15 min. per pound.
- When center of ham reaches 125˚F allow the ham to rest for 15-30 min. Keep covered with foil while resting.
- Slice biscuits in half and rub with a generous portion of red pepper jelly.
- Slice ham thinly and place in between biscuit halves. Enjoy!
Chipotle BBQ Pork Ribs
For this next dish, we head across the country to Martha's Vineyard, but keep our flavors of the Southwest with Chipotle BBQ Pork Ribs courtesy Executive Chef Caleb Lara of Harbor View Hotel.
To prepare Chipotle BBQ Ribs:
- 10 lbs. of pork ribs
- Rub the racks with prepared seasoning rub (recipe below) and refrigerate for 6-8 hours, or overnight.
- Preheat oven to 300 degrees Fahrenheit and roast the pork rib racks slowly for three hours until done.
- Glaze with Chipotle BBQ sauce during the last hour.
BBQ Pork Rub
- ½ tablespoon ground ginger
- ½ tablespoon ground onion
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground black pepper
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- ¼ cup brown sugar
- ¼ cup kosher salt
- Whisk together all the ingredients and store in an airtight container.
Chipotle BBQ Sauce
- 4 Garlic cloves, minced
- ¼ Cup butter
- 4 Cups ketchup
- 1 1/3 Cups brown sugar
- 1 Cup Worcestershire Sauce
- 1 Cup lemon juice
- 6 Chipotles in Adobo
- 1 teaspoon cayenne pepper
- 1 tablespoon fresh oregano
- Kosher salt, to taste
- In a sauce pan, sauté garlic in butter until soft.
- Add all other ingredients and simmer until thickened.
- Puree and season with salt and pepper.
Crispy Rock Shrimp With Sriracha Aioli
Finally, keeping with our spicy Southwest theme, we head down south to Fort Lauderdale, Florida. Executive Sous Chef Richard Pelliccia with Fort Lauderdale Marriott Pompano Beach Resort & Spa shares his recipe for crispy rock shrimp with a spicy Sriracha aioli.
- Rock Shrimp, peeled and cleaned
- Buttermilk – as needed
- All-purpose flour- as needed
- 4 Cups Mayonnaise
- ¼ Cup Champagne vinegar
- ¼ Cup Honey
- ¾ Cup Sriracha
- 5 each Scallions, fine dice
- 1.5 Tsp Cayenne pepper
- ½ Tsp Celery salt
- ¼ Tsp Coriander, ground
- Salt and pepper to taste
- Pre-heat fryer to 350 degrees.
- For the aioli sauce, combine all items together with a whisk. Season with salt and pepper to taste. Place aioli in cooler for use later.
- Place shrimp in a separate bowl. Add buttermilk to shrimp, just enough to coat the shrimp.
- Add a small amount of salt and pepper to the shrimp and thoroughly mix until coated.
- Add shrimp slowly to the bowl of flour.
- Mix shrimp with hands until coated with flour and no longer feels wet.
- Place shrimp in fryer basket and lower into the fryer.
- Allow to cook for 3-5 minutes or until golden brown.
- Remove shrimp from fry basket and drain off excess oil.
- In a separate bowl, add shrimp and small amounts of sriracha aioli to taste.
- Place in a serving dish and enjoy.