The Super Bowl is just a few days away, so naturally, the only thing we’re thinking about is food. Of course, options like tortilla chips, salsa, and guacamole are bound to entice. As is the takeout classic, BBQ wings, stacked on the table with six dips and sauces to choose from. But as appetizing as these snacks might be, we’re looking to break free from the usual store-bought suspects this year.

So to help us — and you — decide on a couple of game day recipe winners, we chatted with a few local restaurants and chefs to see what they had planned for their menu. These dishes might be right in time for Super Bowl LI, but rest assured they’re equally as tasty for other game day watch parties throughout the year.

Content continues below...


Our tummies are already rumbling.

DIPS & SALSAS

 

Pimento Queso Dip
Searsucker
Chef Tommy Simpson

Queso is a requirement for game day viewing. Photo via Flickr user Brown Eyed Baker, Creative Commons licensed.

Ingredients

  • 1 1/2 lb. cream cheese, medium dice
  • 1 bunch green onions, sliced fairly thin
  • 1 1/4 lbs. smoked yellow cheddar, medium dice
  • 2 red bell peppers, medium dice
  • 6 pieces Applewood smoked bacon, cooked off
  • 1/2 Chipotle pepper puree (chipotle in adobo sauce/pureed)
  • 1/2 quart heavy cream
  • 1 cup milk
  • 1 tbsp. salt

Preparation

  1. Cook off the bacon and then cut each piece into 6-7 smaller pieces.
  2. In a food processor blend the bacon pieces, sliced green onion, diced bell peppers, and chipotle puree. Blend until smooth. Reserve until needed.
  3. In a separate pot, gently heat the heavy cream and milk. Once heated, whisk in the diced cream cheese until fully incorporated and melted.
  4. Next, slowly add in the smoked yellow cheddar chunks until fully incorporated and melted.
  5. Once all the cheese is incorporated and melted, add your mix of chipotle puree, bacon, scallions, and red pepper.
  6. Once mixed thoroughly, season with salt.
  7. Grab a bag of chips, kick back, and enjoy the Big Game.

 

Creamy Jalapeño Salsa
Freebirds World Burrito
Culinary Director James Sanchez

This delicious, seasonal salsa is a guaranteed way to add a spicy kick to any Super Bowl LI party. Photo courtesy Freebirds World Burrito.

Ingredients

  • 1 lb. jalapeños
  • 2 cups water
  • 1/2 cup chopped garlic
  • 1 cup cilantro
  • 1 cup oil
  • 3 tsp. Kosher salt
  • 1/2 cup water (reserved from the cooking liquid)

Procedure 

  1. Place the jalapeños in the 1-pint of water and place on the burner and bring to a boil. Once the jalapeños are boiling, lower the heat to a simmer.
  2. Cook the jalapeños at a medium simmer for approximately 5 minutes.
  3. Once the jalapeños have completed the cooking time, remove 1/2 cup of cooking liquid and reserve for later use.
  4. Add the cooked jalapeños, chopped garlic, cilantro, salt, and the reserved cooking liquid to your blender.
  5. Turn the blender to medium to high speed and blend for approximately 30 seconds.
  6. While the blender is still on, slowly drizzle in the cup of oil to create a thick creamy consistency.
  7. Remove the creamy jalapeños from the blender and place in the refrigerator.
  8. Serve the salsa once it’s cool.

 

Smashed Guacamole
Jack Allen’s Kitchen
Chef/Owner Jack Gilmore

Now this is a guacamole worth digging in to. Photo courtesy Jack Allen’s Kitchen.

Ingredients

Guacamole

  • 2 ripe avocados, cut in half, peeled and pitted
  • 1/2 cup Pico de Gallo (recipe below)
  • 1/4 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 2 tbsp. Cotija, grated
  • 2 tbsp. pumpkin seeds, roasted

Pico de Gallo

  • 2 cup tomatoes, ¼-inch diced
  • 1/2 cup onion, ¼-inch diced
  • 2 tbsp. jalapeño, seeded and minced
  • 1 tbsp. cilantro, chopped
  • 1/2 fresh lime, juiced
  • 1 tbsp. olive oil
  • Salt and pepper to taste

Mix all ingredients together well in a glass bowl.

Preparation

  1. Smash avocado, pico, and seasonings together to form a chunky dip.
  2. Top with Cotija cheese and seeds.
  3. Find your favorite chip and dig in!

 

STARTERS & SNACKS

Hushpuppies
Salt Traders Coastal Cooking
Chef Chris Ten Eyck

Homemade hushpuppies: talk about a game-winning recipe. Photo courtesy Salt Traders Coastal Cooking.

Ingredients

  • 4 cup cornmeal
  • 2 tsp. baking soda
  • 2 eggs
  • 2 cup buttermilk
  • 1 cup corn
  • 2 jalapeños

Preparation

  1. Combine all dry ingredients and mix well.
  2. In a separate bowl, beat eggs and add buttermilk.
  3. Add wet ingredients to dry ingredients and mix until well incorporated.
  4. Roast corn and jalapeños in oven or on grill. Once roasted, peel and shave corn off the cob and chop jalapeños.
  5. Fold corn and jalapeños into batter. At this point, you can add anything special you want, such as crab, shrimp, fresh herbs, etc.
  6. Heat oil in fry pan to 350 degrees.
  7. Using a spoon, scoop out little balls and drop into oil. Cook for 2 minutes.
  8. Using the spoon, flip hushpuppies over and continue cooking for an additional 2 minutes, or until golden brown. Place on paper towel to drain.
  9. Serve with dipping sauce like tartar or a spicy remoulade.

 

Asian Fries
Waller Creek Pub House
Kitchen Manager Zach McGrath

These Asian Fries are as delicious as they are colorful. Photo courtesy Waller Creek Pub House.

Ingredients

Asian Fries

  • 1 bag French Fries
  • Sriracha
  • Hoisin sauce
  • Lime mayo
  • Cilantro
  • 1/2 cup chopped peanuts

Lime Mayo

  • 2 limes
  • 1/2 cup mayonnaise

Preparation

Lime Mayo

  1. Mix the mayo and lime juice; add more or less juice based on personal taste.

Asian Fries

  1. Cook French Fries per instruction on the bag.
  2. Drizzle fries with Sriracha, hoisin, and lime mayo to your liking.
  3. Top with cilantro and chopped peanuts.

 

Pepperoni Soup
Second Bar + Kitchen
Executive Chef David Bull

This recipe takes soup to the next level. Photo: Second Bar & Kitchen.

Ingredients

  • 2 tbsp. canola oil
  • 2 cup cubed pepperoni
  • 2 cup finely chopped celery
  • 2 garlic cloves, minced
  • 2 tbsp. finely chopped basil
  • 1 1/2 tbsp. finely chopped flat-leaf parsley
  • 1 tbsp. finely chopped oregano
  • 1/2 tsp. garlic salt
  • 1/4 tsp. celery seeds
  • 1/8 tsp. red-pepper flakes
  • 1 cup tomato puree
  • 1/4 cup Sauternes (or other sweet white wine)
  • 2 cup tomato juice
  • 1 cup tomato juice
  • 1 cup tomato sauce
  • Salt and freshly ground pepper
  • 1 cup shredded mozzarella cheese
  • Croutons, preferably homemade

Preparation

  1. In a medium saucepan, warm the oil over medium heat. Add the pepperoni and cook, stirring occasionally, until it’s lightly browned, about 8 minutes.
  2. Add the onions, celery, garlic, basil, parsley, oregano, garlic salt, celery seeds, and red-pepper flakes. Cook, stirring occasionally, over medium heat until the onions are tender about 8 minutes.
  3. Add the tomato puree and cook over medium heat, stirring, for 2 minutes.
  4. Add the wine and reduce the liquid by half, about 2 minutes.
  5. Add the tomato juice, tomato sauce, and 1 cup of water. Bring the soup to a boil. Reduce the heat to low and simmer for 20 minutes.
  6. Remove the soup from the heat and season to taste with salt and pepper. Divide among 4 bowls and top with mozzarella and croutons. Serve immediately.

 

WINGS & THINGS

Umami Wings
The Peached Tortilla
Founder and Owner Eric Silverstein 

These aren’t your average chicken wings. Photo courtesy The Peached Tortilla.

Ingredients

Marinated Wings

  • 1 cup fish sauce
  • ¼ cup rice wine vinegar
  • ½ cup sugar
  • 1 cup water
  • 3 1/2 tsp. lime juice
  • 2 tbsp. chili garlic
  • 6 garlic cloves
  • 5 lb. chicken wings

Wing Sauce

  • 1 1/2 cups fish sauce
  • 9 garlic cloves
  • 1 knob ginger
  • 1/3 cup rice vinegar
  • 3/4 cups of honey
  • 2 tbsp. fresh squeezed lime
  • 1/3 cup Sriracha

Crispy Chicken Wings

  • 2 1/2 cups rice flour
  • 1 oz. cilantro, mint, Thai basil (hand torn)

Preparation

Marinated Wings

  1. Blend fish sauce, rice vinegar, sugar, water, lime juice, chili garlic and cloves in blender.
  2. Place wings in the marinade and marinate overnight.

Wing Sauce

  1. Place all ingredients in a blender and blend.

Crispy Chicken Wings

  1. Lightly toss marinated chicken wings in rice flour.
  2. Set deep fryer to 350 and deep-fry for 3 – 4 minutes.
  3. Place chicken wings on drying rack to let excess oil runoff.
  4. Toss chicken wings in wing sauce. Enjoy!

 

Signature Short Rib Chili
Vince Young Steakhouse
Executive Chef Phillip Brown

A hearty addition to any watch party. Photo courtesy Vince Young Steakhouse.

Ingredients

  • 1 1/2 lb. Boneless Short Rib, trimmed of fat and cut into 1 inch cubes
  • 1 large onion, diced
  • 2 green peppers, diced
  • 2 jalapeño peppers, de-seeded and finely diced
  • 8 cloves garlic, minced
  • 2 oz. tomato paste
  • 12 oz. Pilsner or light beer
  • 1 cup beef stock (optional)
  • 1 1/2 tbsp. chili powder
  • 1 1/2 tbsp. smoked paprika
  • 2 cups water
  • 1 lime
  • Kosher salt and black pepper

Preparation

  1. Season beef liberally with Kosher salt and black pepper.
  2. Heat a saucepan on high heat with olive oil and place all short ribs in to sear.
  3. Drain off half of the fat and add tomato paste and let simmer for 5 minutes.
  4. Add the onion, green peppers, jalapeños, and garlic and cook over medium heat until soft (approx. 10 minutes).
  5. Add in the beer and let the mixture reduce by half.
  6. Add in the beef stock, chili powder, and paprika and simmer for 5 minutes.
  7. Add in the water and cover the saucepan.
  8. Let the entire mixture simmer on low heat for 3 hours or until the meat is fork tender. Season with Kosher salt and black pepper to taste. (You may need to add water during cooking depending on the thickness you prefer.)
  9. Spoon into bowls, juice with lime and garnish with cheese, sour cream, or cornbread.

 

Lamb Meatballs with Sauce Fresca
CANTINE Italian Café & Bar
Executive Chef Scott Kaplan

Lamb meatballs are sure to please. Photo courtesy CANTINE Italian Cafe & Bar.

Ingredients

Meatballs

  • 2 lb. ground lamb
  • 1 medium yellow onion, minced
  • 5 garlic cloves, minced
  • 3 eggs
  • 1 cup breadcrumb
  • 1/2 cup grated parmesan
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup parsley, chopped
  • 1 tsp. dried oregano
  • 1½ tbsp. Kosher salt
  • 1 tsp. black pepper
  • 2 tbsp. extra virgin olive oil

Sauce Fresca

  • 1/2 yellow onion, diced
  • 5 cloves garlic, minced
  • 2 28-oz canned San Marzano tomatoes
  • 1 cup fresh basil, roughly chopped
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. crushed red pepper
  • 1 1/2 tsp. Kosher salt

Topping

  • 1 cup smoked mozzarella, grated
  • 1/2 cup breadcrumbs
  • 1/2 cup grated Parmesan

Preparation

Meatballs

  1. In a heavy bottomed pan over medium heat, sauté the onion in the olive oil until soft (about 10 minutes).
  2. Next, add the garlic and continue to sauté for another 5 minutes or until fragrant. Transfer the cooked garlic and onions to a large mixing bowl and let cool for 5 minutes.
  3. Next, add all the remaining ingredients to the bowl and combine by hand until well mixed. Form into 2 oz. balls, and place them on a cookie sheet.
  4. Broil on high heat for 3-4 minutes, flipping them once.
  5. Transfer the meatballs to a casserole dish. Add the sauce halfway up to the sides of the meatballs. Sprinkle with the Parmesan cheese, mozzarella and breadcrumbs.
  6. Bake at 375 degrees for 25 minutes.
  7. Serve with crusty Italian bread and enjoy!

Sauce Fresca

  1. In a heavy bottomed pan over medium heat, sauté the onion in the olive oil until soft (about 10 minutes).
  2. Next, add the garlic and continue to sauté for another 5 minutes or until fragrant.
  3. Add the tomato, red pepper and salt, and cook over medium heat for 20 minutes.
  4. After cooking for 20 minutes, transfer the sauce into a food processor and puree until smooth. Lastly, stir in the chopped basil.

 

Howard’s Yellowbird Buffalo Wings
Wheatsville Food & Co-op
Courtesy Meat & Seafood Supervisor Howard Miller

Try Wheatsville’s recipe featuring Austin’s own Yellowbird Habanero Sauce. Photo courtesy Wheatsville Co-op.

Ingredients

  • 1 lb. chicken wings, separated at joints, discard the tips
  • 4 tbsp. unsalted butter
  • 1/3 cup ranch dressing
  • Several squirts of Yellowbird Habanero Sauce
  • 3/4 cup flour
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder

Preparation

  1. Mix the butter, ranch dressing, and Yellowbird sauce. Coat the wings and let them marinade in the mixture for a couple hours in the fridge in a large storage bag.
  2. Preheat oven to 425°F.
  3. Coat wings with seasoned flour (flour, salt, black pepper, garlic powder, onion powder) and arrange a single layer of wings on a lightly greased baking sheet. Adorn each wing with a little melted butter.
  4. Bake until chicken is no longer pink in the center and crispy on the outside (about 35-45 minutes). Turn wings over halfway during cooking so they cook evenly.

 

Korean Fried Chicken Wings
Chi’Lantro BBQ

These wings will add extra taste to any watch party spread. Photo courtesy Chi’Lantro BBQ.

Ingredients

Wings

  • 12 chicken wings
  • 1 1/2 tsp. salt
  • 2 cups corn starch
  • 2 tsp. baking powder
  • 1 cup beer, light
  • 1 cup vodka
  • 1 gallon brine
  • 1 cup Gangnam sauce

Brine

  • 1 gallon water
  • 1/2 cup kosher salt
  • 2/3 brown sugar

Gangnam sauce

  • 6 oz. Gojuchang pepper paste
  • 7 oz. distilled vinegar
  • 2 oz. sesame oil
  • 3 oz. soy sauce
  • 4 oz. granulated sugar
  • 2 garlic cloves

 Preparation

Brine

  1. Place all ingredients into a pot. Bring contents to a boil, then let cool to room temperature. Refrigerate until ready to use.

Gangnam

  1. Blend all ingredients together. Store in refrigerator until use.

Wings

  1. French cut each wing until they resemble a lollipop.
  2. Submerge in brine and let marinate for 2 hours. Remove from brine and dry thoroughly.
  3. Mix together beer, vodka, cornstarch, salt and baking powder with wire whisk until fully blended.
  4. Dip each wing in batter and fry in oil at 350 degrees F for 7 minutes, until golden brown.
  5. Drain wings on paper towels, toss in Gangnam sauce until fully coated and serve.

 

Corn Flake Chicken Tacos
The Park

Tacos are always a good idea. Photo via Flickr user Clint Mickel, Creative Commons licensed.

Ingredients

Chicken Tacos

  • Cooking oil
  • Chicken tenderloin
  • Cornflake breading
  • Seasoned flour
  • Egg wash
  • Flour tortillas
  • Mango Slaw
  • Mango Aioli
  • Mango Pico de Gallo

Mango Aioli

  • 2 cups mayonnaise
  • 1/4 cup pureed mango
  • 1 jalapeño, seeded and diced
  • 1/4 cup lime juice
  • 1 tsp. sugar
  • 1 tsp. whole grain mustard

Mango Pico de Gallo

  • 2 medium tomatoes
  • 1/2 cup diced mango
  • 1/4 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1 fresh jalapeño diced
  • Juice of one lime
  • 1 tsp. salt

Cornflake Breading

  • 3 cups corn flakes
  • 2 1/2 tbsp. crushed pepper
  • 2 tbsp. sesame seeds
  • 4 tbsp. sugar
  • 1 1/2 tbsp. salt

Preparation

Mango Aioli

  1. Have the mayo already in a mixing bowl.
  2. Dice and add the jalapeño.
  3. Add all of the other ingredients to the bowl and mix.

Mango Slaw

  1. Combine shredded cabbage with the mango aioli and set aside

Mango Pico de Gallo

  1. Seed and dice the tomatoes.
  2. Add the mango, onion, and jalapeño.
  3. Chop and add the cilantro.
  4. Split and squeeze the lime.
  5. Add salt and mix.

Cornflake Breading

  1. Combine all ingredients in a bowl and crush by hand.

Chicken Tacos

  1. Heat oil to 350.
  2. Dredge chicken tenderloin in flour, then egg wash, then cornflake breading.
  3. Fry the chicken.
  4. Heat tortilla and add mango slaw as the base.
  5. Slice cornflake chicken and add atop the mango slaw.
  6. Drizzle additional mango aioli and finish with mango pico de gallo.

 

Comments

comments