A Super Bowl Feast To Please
Super Bowl means Football, Food, and Good Drinks! We are here to help you create the perfect Super Bowl menu to make this game of the Panthers vs the Broncos an exciting one (even while you watch from the comfort of your couch!).
While it would be easy to offer simple recipes, we thought you deserved better. We’ve searched for some of your favorite gluttonous dishes and found recipes that elevated them to a place that will please and surprise. With 3 cocktails from our friends at William Grant & Sons and 3 dishes, you’re going to enjoy that coma following the win. Whichever team that may be.
Reyka Vodka Gridiron Snap
1 part Reyka Vodka
1 ½ part Snap (Art in the Age)
3 parts Club soda
Combine all ingredients into rocks glass and garnish with orange peel.
Sailor Jerry Brew
2 parts Sailor Jerry Rum
½ lime, quartered
1 ½ parts simple syrup
8 mint leaves
Muddle simple syrup, mint and lime wedges. Add Sailor Jerry and shake over ice. Serve in beer mug or pint glass on rocks. Top with amber lager.
Drambuie Sulley House Punch
4 cucumber slices
½ parts Balvenie
¼ parts absinthe (kubler or any swiss)
1½ parts Drambuie
Muddle cucumbers. Shake and serve over crushed ice built in punch bowl and ladle over fresh ice.
Mini Pepper Nachos
Yield: 4 side dish servings
Prep Time: 10 min
Cook time: 10 min
Recipe Source: HeatOvenTo350
1 teaspoon vegetable oil
2 cloves garlic, minced
6 green onions, sliced, white parts and green parts separated
1 1/2 cups shredded cooked chicken
1 teaspoon chili powder
1 cup salsa
salt and pepper to taste
1 pound mini bell peppers (these are usually sold by the bag in the produce section near the full-sized bell peppers)
1 1/2 cups shredded cheddar/Monterey jack cheese blend (can be low-fat)
1/4 cup sliced black olives
1/2 large tomato, diced
1/4 cup cilantro
- Heat oven to 350 degrees.
- Heat the oil in a 12 inch non-stick skillet over medium heat. Add garlic and the white parts of the green onions and cook and stir 1 minute. Mix in shredded chicken and chili powder. Toss until all ingredients are well coated with chili powder and chicken is warm, about 1-2 minutes. Remove from heat and stir in salsa. Season to taste with salt and pepper. (I make the chicken mixture slightly salty because the mini peppers are unsalted.)
- Slice the ends off each mini bell pepper and slice in half lengthwise. Remove seeds and ribs and press each half open so the peppers are as flat as possible. Arrange close together in a single layer on a large baking sheet.
- Spoon chicken mixture evenly over pepper halves. Top with black olives and cheese mixture.
- Bake nachos for 10 minutes, or until cheese has melted. Remove from oven, top with tomatoes, cilantro, and remaining green onions. Serve.
4-Cheese Caprese Mac N’ Cheese
prep time: 15 MINUTES
cook time: 40 MINUTES
total time: 55 MINUTES
Yields: SERVES 6
7 tablespoons butter, divided
1 clove garlic, minced or grated
1 cup crushed Ritz crackers
1 pound of your favorite short cut pasta
1/4 cup all-purpose flour
3 cups milk, warm
1 1/4 cups sharp white cheddar cheese, shredded
1 cup mozzarella cheese, shredded (add an extra 1/4 cup…if you want!)
1 1/4 cups havarti cheese, shredded
4-6 ounces Brie, rind removed and chopped (I surely used 6 ounces)
1/4 cupor store bought
1/4 teaspoon mustard powder
1/4 teaspoon cayenne pepper
1/2 teaspoons salt + pepper
1 cup cherry tomatoes
1-2 regular or heirloom tomatoes, sliced
fresh basil, for serving
- Preheat oven to 375 degrees F. Spray a baking dish with nonstick spray or lightly grease with oil.
- Bring a large pot of salted water to a boil. Boil the pasta until al-dente. You want it to have a bit of bite to it. It will finish cooking in the oven. Drain well.
- While the pasta boils add 3 tablespoons butter to a medium skillet and melt. Add the garlic and sauté 30 seconds then throw in the crushed crackers and toss to coat. Toast the crumbs for 3-5 minutes, stirring frequently to avoid burning. Once the crumbs are lightly toasted remove form the heat and set aside.
- In the same pot you boiled the pasta, melt the remaining 4 tablespoons butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and let cook/bubble for 1 minute, stirring once or twice to avoid burning. Gradually whisk in the milk and raise the heat up to medium-high.
- Bring the mixture to a boil, whisking frequently until the sauce has thickened, about 2-3 minutes. Remove from the heat and stir in all of the cheese, pesto, mustard powder, cayenne, salt and pepper. Stir until the cheese is fully melted (if needed, return the pot to the heat to fully melt the cheese). Stir in the pasta + cherry tomatoes and transfer to the prepared baking dish.
- Evenly layer the sliced tomatoes on top of the pasta. Sprinkle on the toasted cracker crumbs and place the baking dish onto a baking sheet. Bake for 25-30 minutes or until the crumbs are golden brown and the sauce is bubbling. Remove from the oven and let site five minutes (yeah, right). Top with fresh basil. Dig in!!
Beer-Braised Pork Ribs
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion, about 10 ounces, coarsely chopped
- 6 garlic cloves, coarsely chopped
- 1 jalapeño chile pepper, about 1 ounce, roughly chopped (with seeds)
- 2 teaspoons dried oregano
- 2 teaspoons cumin seed
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 bottles (each 12 fluid ounces) lager
- 1 bay leaf
- 5 pounds meaty beef short ribs
- 1 cup ketchup
- 2 tablespoons molasses
- 1 tablespoon balsamic vinegar
- 2 teaspoons Worcestershire sauce
- Hot pepper sauce (optional)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- In a large stockpot over medium heat, heat the oil. Add the onion, garlic, and jalapeño and cook until the onion is tender, about 5 minutes, stirring occasionally. Add the oregano, cumin seed, salt, and pepper and cook until fragrant, about 30 seconds, stirring constantly. Pour in the lager and add the bay leaf. Place the ribs in the braising liquid, meaty side down, and add just enough water to cover them. Bring to a boil over high heat and then reduce the heat to low. Cover and simmer until the ribs are barely tender when pierced with the tip of a knife, about 1½ hours. Transfer the ribs to a sheet pan to cool. Remove and discard any bones that may have fallen off the ribs in the liquid; reserve the liquid. Cover and refrigerate the cooled ribs until chilled, about 2 hours.
- Soak the wood chips in water for at least 30 minutes.
- Strain the braising liquid through a fine mesh strainer into a large bowl and let stand for 10 minutes. Skim the fat from the surface of the liquid. Rinse the stockpot, pour the liquid back into the stockpot, and bring to a boil over high heat. Lower the heat and simmer the liquid until reduced to ¾ cup, 1 to 1½ hours. Transfer to a medium saucepan. Stir in the ketchup, molasses, balsamic vinegar, and Worcestershire sauce. Bring to a simmer over medium heat, then reduce the heat to low, and simmer until the sauce is slightly reduced, about 5 minutes, stirring often. Remove from the heat and season with hot pepper sauce, if desired. Set aside at room temperature.
- Prepare a two-zone fire for medium heat (350° to 450°F).
- Brush the ribs with the oil and season evenly with the salt and pepper. Brush the cooking grate clean. Drain and add one handful of the wood chips to the charcoal and put the lid on the grill. When the wood begins to smoke, cook the ribs over indirect medium heat, with the lid closed, until the meat begins to crisp around the edges and the ribs are heated through, about 25 minutes.
- Brush the ribs generously with the sauce. Drain and add the remaining wood chips to the charcoal. Move the ribs over direct medium heat, close the lid, and continue to cook until the meat is glazed, about 5 minutes, turning occasionally. Remove from the grill and serve warm with the remaining sauce.