Be The MVP Of Your Super Bowl Party With These Game-Changing Recipes


For NFL fans, Sunday is the most important day of the year. Even if your team didn’t make it to the big game, that shouldn’t stop you from eating a lot of delicious food and having a few drinks while you root for (or against) one of the teams that did. Plus, even if you don’t care about the game the commercials are usually pretty entertaining.

If you’re hosting a party, you’ll definitely want to outdo your friends and co-workers’ parties from years past. You can do this by ordering some cheap food and feeling like you bested them with frugality, or by making some of these mouth-watering dishes.

From chicken wings to burgers to ribs to bacon-infused popcorn, we’ve got you covered:

Cranberry Plum Glazed Chicken Wings

From Chef Kathy Fang

– 4 pounds of chicken wings
– 1 cup soy
– ½ cup plum sauce
– ½ cup cranberry sauce
– ¼ apple cider vinegar
– ½ cup brown sugar
– ½ cup honey
– 2 cups ketchup
– ¼ cup sesame oil
– salt and white pepper
– sesame seeds

Method: First heat your soy sauce with the brown sugar until the sugar melts. Add all your ingredients into a bowl, except for the sesame seeds. Pour the marinade over your wings in a bowl and let it sit for 30 minutes at room temperature. Place it into the fridge and marinate for at least 3 hours or overnight (which is highly recommended). Remove the wings from the fridge and let it sit out for 15 minutes while you preheat your oven to 375F. Place the wings on a baking tray and bake until it starts to brown and flip to the other side. While the wings are baking, heat the marinade in a pot until bubbling. Reduce the sauce and let it thicken on medium heat to bring out the rich flavor. Baste your chicken with the rich sauce and flip the wings. Let it cook for 30 minutes or until nicely glazed and brown. Remove and sprinkle with sesame seeds!

Pig Out Burger

From Paradise Point Resort and Spa (San Diego, CA)


1. Season a burger patty with salt & pepper and place on hot flat top grill.

2. Simultaneously, toast a brioche bun on the flat top.

3. Place a piece of pork belly on the flat top and grill until nice and crispy on both sides.

4. Cook the burger to the desired temperature and put the pork belly on top of the burger, and cheese on top of the pork belly.
5. Make the sandwich: bottom bun + bbq sauce + sautéed mushrooms + burger patty + pork belly + crispy onions + bbq sauce + top bun

6. Serve with desired side!

Tater Tot-tine

From Motif Seattle (Seattle, WA)

1lbs of your favorite tater tots
6oz of your favorite cheese curds- new use Beechers – sliced
6oz mushroom gravy- recipe follows
2oz cooked crispy bacon bits
Deep fry the tots- they could be baked as well
Drain but keep piping hot
Add them to a bowl along with the sliced cheese curds and allow them to sit for about 2 minutes to soften the curds
Pour the mixture into a serving bowl
Pour the gravy over the top and garnish with the chopped bacon

Play Maker Buffalo Chicken Dip

Joshua Johnston, 1000 Islands Harbor Hotel (Clayton, N.Y.)

· 2 lb. chicken breast
· 8 oz. cream cheese
· 1 lb. shredded cheddar blend
· 8 oz. hot sauce/buffalo sauce
· 10 oz. extra chunky blue cheese dressing
· Garnish – diced tomato and scallion

· Preheat oven to 350 degrees.
· Place chicken in a medium to large sauce pot and cover with water just enough to fully submerge the chicken. Bring to a simmer for about 8-10 minutes. When the chicken is done, it should pull apart very easily.
· While chicken is simmering, prepare the cheese. In a microwave-safe bowl, cube the cream cheese and toss with half of the shredded cheese. Cover the bowl and microwave for about a minute.
· Assemble the dip: in a large mixing bowl, shred the chicken, preferably with a set of forks. Fold in the melted cheese blend, hot sauce, and blue cheese until fully blended. (NOTE: Dip can be prepared a day in advance up until this point and refrigerated.)
· Place dip in oven-safe dish and top with remaining shredded cheese. Bake towards the top of the oven to allow for better browning. Bake for 10 minutes, garnish, and serve hot.

Rock Shrimp & Manchego Fondue

McCoy’s Ocean Front

· 2 shallots (minced)
· 1 lb. rock shrimp
· 4 oz. butter
· 4 oz. flour
· 1 bunch cilantro (chopped)
· 4 oz. white wine
· 1 qt. heavy cream
· ½ lb. Manchego cheese (grated)
· ½ tsp. Old Bay Seasoning
· ½ tsp. Tabasco
· 1 tsp. salt
· ¼ tsp. white pepper

· Place butter in a non-stick pot and melt over medium heat.
· Add shallots and sauté for two minutes.
· Add shrimp and cook for three minutes.
· Place flour in pot and stir to allow it to absorb the butter and cook for two minutes.
· Whisk in heavy cream and add cilantro and the spices.
· Once liquid has thickened, add the Manchego cheese and finish with white wine.
· Serve in individual portions along with pita and plantain chips.

Bacon-Infused Popcorn

Aloft Boston Seaport

· 1 lb. bacon
· 1 cup popcorn kernels
· ½ cup coconut oil
· Pinch of salt

· Rough cut bacon into 1-inch cubes.
· In a deep and wide soup pot, render bacon under low flame until completely crispy (about 20 minutes).
· Once fully rendered, separate bacon and fat through a fine strainer. Reserve bacon pieces on the side for later.
· Clean out pot and return to medium flame with all of the reserved bacon fat and coconut oil.
· Add kernels and a pinch of salt and stir until kernels are fully coated with fat and oil.
· Put lid on pot and begin to vigorously shake pot back and forth over flame until kernels begin to pop. Continue to shake until the popping fades. (Not shaking will result in burnt popcorn.)
· Once popping has stopped or reduced significantly, remove from flame and stir in remaining bacon pieces.
· Place in bowl and serve.

Baby Back Ribs

Marco Porlles, executive chef, Newes from America Pub at Kelley House

· 8 racks baby back ribs (about 10 lbs.)
· 2 tbsp. paprika
· ½ tbsp. brown sugar
· ½ tbsp. granulated sugar
· 1 tsp. salt
· ½ tsp. celery salt
· ½ tsp. black pepper
· 1 tsp. cayenne
· ½ tsp. dry mustard
· ½ tsp. garlic powder
· ½ tsp. onion powder

· Pre-heat oven to 225 degrees F.
· Place ribs on an unlined sheet pan and coat each slab liberally with rub.
· Cover with aluminum foil, leaving an opening that you will close later.
· Place pan on bottom oven rack.
· Fill each pan with 1 ½ qt. beer through opening in foil; close opening.
· Cook for 5 ½ hrs. Ribs should have a good crust on top and be very tender.
· Let cool. Serves 15-20 people.

Super Bowl Beef Chili

Richard Doucette, executive chef, Lighthouse Grill at Harbor View Hotel

· 28 oz. ground beef
· 4 Spanish onions (diced)
· 1 head of celery (diced)
· 8 red bell peppers (diced)
· 2 bunches cilantro (chopped)
· 2 jalapenos (seeded and diced)
· 2 cups Worcestershire sauce
· 1 cup red wine vinegar
· ½ bottle Cholula Hot Sauce
· 111 oz. can diced tomatoes
· 111 oz. ketchup
· 111 oz. canned red kidney beans (drained)
· 111 oz. canned black beans (drained)
· 12 oz. canned chipotle peppers in adobo
· 2 cups ground ancho peppers
· 1 tbsp. granulated garlic
· 1 tbsp. garlic powder
· 1 tbsp. crushed red pepper flakes
· 8 tbsp. whole cumin
· 2 tbsp. black pepper
· 4 tbsp. dried Mexican oregano
· 4 tbsp. smoked paprika
· Kosher salt – season to taste
· Combine all liquids, set aside.
· In a large pot on medium-high heat, brown ground beef. Strain off excess fat.
· Add all vegetables and cook until tender.
· Add all spices and toast until fragrant.
· Add beans and all liquids. Reduce heat to low.
· Cook slowly for two hours.

New England Lobster Roll

Gustavo Calderon, executive chef, 3800 Ocean at Palm Beach Marriott Singer Island Beach Resort & Spa

· 1-1/2 lb. lobster meat
· ½ cup mayonnaise
· 3 tbsp. lemon juice
· 2 inner stalks of celery and leaves, finely chopped
· 1 tbsp. parsley, finely chopped
· 1 tbsp. tarragon, finely chopped
· 1 tbsp. capers, finely chopped
· 2 tsp. Old Bay Seasoning
· Salt and black pepper to taste
· 4 rolls split, brushed with butter and lightly toasted
· 1 tsp. Old Bay (for garnish)

· Chop lobster meat into bite size pieces and add to a bowl.
· Mix mayo, lemon juice, celery, herbs, capers, and seasonings; add to lobster and mix well.
· Chill the lobster salad in the refrigerator for at least 15 minutes to marinate.
· While lobster salad is resting, brush the four rolls with butter and toast slit side down in a pan until light golden brown.
· Fill toasted rolls with roughly one cup of the salad mixture and garnish with a light sprinkle of Old Bay. Served best with some fresh kettle chips.