Super Bowl Snack Ideas That Will Wow
Super Bowl 50 is upon us! No matter which team you root for (or if you’re planning to watch the puppy bowl), one thing we an all agree on is food. To ensure your game day menu gets the trophy, top chefs from across the country have rounded up their best dishes for the big game.
Ham and Jam Sliders
by Executive Chef Beau MacMillan, Sanctuary on Camelback Mountain, Scottsdale, AZ
- 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.
- 1 large Snake River Farms American Bone-in Ham (replace with alternative ham for same effect)
- 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!
Chocolate Covered Football Strawberries
by Pastry Chef Brittani Szczecina, Palm Beach Marriott Singer Island Beach Resort & Spa
Yields 12 pieces
- 12 each fresh strawberries
- 1 package white chocolate
- 1 package dark chocolate
- In a microwave safe bowl melt dark chocolate
- Holding by the stem, dip strawberry in chocolate, shake off excess and place on parchment paper
- Let the chocolate pool onto the paper and then pick strawberry back up and place in new spot. This helps to avoid little “feet” to form. Continue with remaining strawberries and let harden.
- Melt the white chocolate. Fill a piping bag and cut a very small hole. Pipe a vertical line down the entire length of the strawberry. Let harden.
- Once hardened, pipe five horizontal lines to form the threading on the football and let dry.
Chipotle BBQ Pork Ribs
by Executive Chef Caleb Lara, Harbor View Hotel, Martha’s Vineyard
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
- 10 lbs. of pork ribs
- Rub the racks with prepared seasoning rub 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
by Executive Chef David Haick, The Whiteface Lodge, Lake Placid, NY
- 2 oz Fried Yellow Corn Tortillas
- ¼ C Corn kernels
- 2.5 oz Lump Crab Meat
- ½ C Shredded Pepper Jack Cheese
- ½ C Shredded Cheddar Cheese
- Green Onions (garnish)
- Lime Sour Cream (garnish)
- Cilantro Leaves (garnish)
- Pico de Gallo (garnish)
- Place tortillas on a plancha
- Top with corn kernels, crab meat, both cheeses
- Place into hot oven until cheese is melted and hot
- Slide onto plate, and garnish with onion, sour cream, cilantro leaves and pico de gallo
Crispy Rock Shrimp With Sriracha Aioli
by Executive Sous Chef Richard Pelliccia, Fort Lauderdale Marriott Pompano Beach Resort & Spa
- 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
Mediterranean Swiss Chard Wraps
by Executive Chef Patrick Leibacher, 1000 Islands Harbor Hotel
Ingredients for Wraps:
- ½ cup goat cheese (low fat), crumbled
- ¼ cup black olives, pitted and halved
- 1 cup grape tomatoes, sliced
- 1 lemon, juiced
- 1 tbsp. pine nuts, toasted
- 6 medium Bright Light Swiss chard leaves, blanched
- 1/2 cup fresh basil leaves
- pinch sea salt (optional)
- Remove Stems of Swiss chard and put aside for relish
- Cut Swiss chard leaves into six squares, approximately six inches squared.
- In a shallow pot, bring two cups of water to a gentle boil. Using a slotted spoon or spatula, dip one square at a time in the boiling water for 15 seconds. In a medium bowl, place the freshly blanched Swiss chard into cold water to stop the cooking process. Repeat with other leaves. Let cool.
- Place a leaf square on a work surface, tap dry with a paper towel and layer in ½ tablespoon of cheese, a few olives, 2 tbsp. of tomato, a sprinkle of pine nuts and one or two basil leaves on top. Squeeze fresh lemon juice on top of mixture.
- To create rolls, first fold in the sides of the chard, then roll the leaf up tight until sealed.
Ingredients for Relish:
- 2 tbsp. olive oil
- Swiss Chard Stems from above ¼ inch dice
- 1 garlic clove minced
- ½ cup finely chopped shallot
- 1 tbsp. Honey
- ¼ cup chopped mint
- Heat the olive oil in a large skillet
- Add the garlic and cook over moderate heat until softened
- Add the chard stems and onion, season with salt and pepper and cook until the onion softens, about 4 minutes.
- Stir in the raisins, vinegar, honey and half of the mint.
- Cover and cook until the chard is crisp-tender, about 1 minute longer.
- Transfer to a bowl and let cool, then mix in the remaining mint.
Booze-Infused People’s Porter Cashew Chocolate Cake
by Pastry Chef Evan Sheridan, The Umstead Hotel and Spa, Raleigh, North Carolina
- 3 oz. Butter
- ¼ cup Light Brown Sugar
- ¼ cup Sugar
- 2 Large Eggs
- ½ cup People’s Porter
- 1 tsp. Vanilla Extract
- ¼ cup Cocoa Powder
- 1/3 cup Cake Flour
- 1 tsp. Baking Powder
- 1 tsp. Salt
- 1 cup Toasted Salted Cashews (chopped)
- Vanilla Ice Cream (store-bought)
- Cream the butter and sugars together on medium speed (do not paddle too fast or the cake will fall after it is baked), scraping down the bowl
- Slowly add in the eggs one at a time, making sure to fully incorporate each egg before adding another
- Add in the People’s Porter and mix. Scrape down the bowl again.
- Sift the dry ingredients together and mix until incorporated. Do not over mix.
- Add in chopped roasted cashews and finish
- Scoop the cake batter into muffin tins and bake at 350 degrees F for approximately 20-30 minutes, or until a toothpick comes out clean after inserted
- Finish with whipped cream, toasted cashews, and vanilla ice cream
Potato Broccoli Gratin with Garlic
by Executive Chef Sylvain Harribey, Sofitel New York
- 1 lb Yukon Gold Potatoes
- 1 head Broccoli
- 1 QT Heavy Cream
- Salt, to taste
- Pepper, to taste
- Nutmeg, to taste
- 1 oz Garlic
- 3 oz Gruyere Cheese
- 1 oz Parmesan
- Peel the potatoes and slice thin
- Crush the garlic
- Mix the salt, pepper, nutmeg and crushed garlic with the heavy cream
- Add sliced potatoes into the mix the then add shredded Parmesan and Gruyere cheese. Stir well.
- Cut the broccoli in small pieces.
- In a large dish, spread some melted butter all around the dish to avoid sticking.
- Place a layer of potatoes (extending about one inch) followed by several pieces of broccoli. Then, layer with more potatoes.
- Pour the liquid mix on the top of the potatoes and bake in the oven at 325 degrees.
- Cover for 35 to 45 minutes, depending on the size of the dish.
- Check with a knife if it’s cooked properly. As you insert the blade, it should feel soft.
- Let it rest until slightly cooled.
- Add cheese and gratiné to the top and slightly warm it in the oven.