There are two types of Super Bowl fans: the true sports fans, faces painted and yelling at the screen, rooting for their team; and the fans who don’t care who wins or loses, as long as there’s food at the party. Personally, I fall into the latter category, and the only way you’ll get me to attend a Super Bowl party is by rattling off the menu and letting me know what I can bring to the table. If you’re like me, you’re bound to enjoy these indulgent Super Bowl–inspired recipes. If you’re the true-sports-fan type, just sit back and mindlessly eat while the big game is on.
Nothing says football like chili, and Offshore Ale Co. has shared their famous chili with us. For a Super Bowl party, set up the chili in a Crock-Pot to keep warm, and create a chili bar by placing a variety of toppings on the table, such as shredded cheese, sour cream, fresh herbs, and cornbread.
Offshore Ale Co. Pork and Black Bean Chili
¼ cup vegetable oil
¼ tsp. dried red chilies
1 medium jalapeño, minced
1 large white onion, diced
1 pound lean pork (loin or butt shoulder), cut to ½-inch cubes
½ cup Offshore Ale Brown Ale
1 14-oz. can crushed tomatoes
2 14-oz. cans black beans
¼ cup root beer
2 Tbs. ancho chili powder
1 tsp. cumin
1 tsp. cayenne pepper
½ 16-oz. bag frozen corn (optional)
1 sweet red pepper, diced (optional)
2 Tbs. salt
3 Tbs. hot sauce
Preparation
In large heavy-bottom pan, heat oil, crushed dried red chilies, and jalapeño until sizzling. Add onions and cook until lightly browned.
Add pork and sear. Pour in the brown ale to deglaze the pot, stirring constantly.
Add tomatoes, beans, root beer, and dry seasonings. Bring to a boil, then reduce heat to low simmer. If desired, add corn and red pepper; heat through.
Adjust seasonings, if necessary; add salt and hot sauce. Simmer 10–15 minutes on low, and it’s ready to serve.
If you don’t have a lot of time, and need to bring a delicious recipe to a Super Bowl party, we’ve got you covered. Make these simple, New England–inspired Chowder Fries, just like they make them at the Wharf Pub!
Wharf Chowder Fries
1 bag of frozen fries
1 quart clam chowder
1 cup cheddar cheese, grated
½ cup bacon, cooked and chopped
¼ cup fresh scallions, chopped
Preparation
Cook the fries as directed on package until crispy and golden.
Place in individual oven-safe bowls and top the fries with clam chowder, cheese, and bacon. Broil for 2–3 minutes until bubbly, and top with fresh scallions.
We all know you can’t have a Super Bowl party without wings, so to help us make the crispiest, most delicious wings, Chef Tony Saccoccia of The Grill on Main in Edgartown offered some great tips and tricks. Seriously, try these wings — they’re amazing. Also, Chef Saccoccia recommends that everyone own a FryDaddy, an electric deep fryer that will make your life a crispy heaven!
Louisiana-Style Fried Chicken Wings
2 pounds chicken wings
2 cups buttermilk
2 cups Louisiana hot sauce
3 cups all-purpose flour
2 tablespoons kosher salt
1 tablespoon fresh ground black pepper
1 tablespoon garlic powder
Preparation
The evening before, mix the chicken wings with the buttermilk and hot sauce. Let marinate overnight.
Preheat your fryer oil to 350ºF.
Drain the buttermilk/hot sauce mixture from wings, and make a dredging flour by whisking together the flour, salt, black pepper, and garlic powder.
Focus on coating every area of the wing — commit to the dredging, it’s essential to the crispy coating.
Shake excess off, and fry until golden brown.
And instead of the usual bruschetta, make The Newes from America’s Roquefort Stilettos: warm, toasted French bread with bacon and a blue cheese spread that will knock your socks off!
Roquefort Stilettos
1½ pounds cream cheese
1½ pounds blue cheese
½ oz. Dijon mustard
½ oz. Cholula Hot Sauce
2 French baguettes, sliced lengthwise and slightly toasted
1 cup bacon, crispy and chopped
Preparation
Whip together the cream cheese, blue cheese, Dijon mustard, and hot sauce.
Slather on baguettes, and broil until bubbly and golden brown.
Sprinkle with chopped bacon and serve.
