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The Cookstr 10: Ten Recipes for Super Bowl Sunday

February 7, 2010

If you are a football fan, then this is one of the best Sundays of the year. If you aren’t such a huge fan, then this is the Sunday when you get to snack your way through the day with impunity while a bunch of your friends yell at the television. Either way, you’re a winner.

Victoria Blashford-Snell and Brigitte Hafner's Baked BBQ Wings with Blue Cheese Dip

We love discovering new flavors and cooking out of the box…but not on Super Bowl Sunday. The food on Sunday should be good–no, the food should be GREAT–and the very definition of crowd-pleasing. There are certain foods that you want to see on Super Bowl Sunday, and, let’s face it, sea urchin ain’t one of them…but chicken wings are. Here are 10 recipes that will get the “yeah, baby” reaction you’re looking for.

There are 365 days in the year–we’ll make profiteroles another time.

And if you’re not receiving The Cookstr 10 every week, be sure to click the link “Sign up for The Cookstr 10” at the top right of this page to start getting ten great, handpicked recipes delivered to your inbox every single Thursday.

1. Sheila Lukins’ Spiced Maple Cocktail Ribs. Maple syrup, mustard, molasses, a splash of vinegar and a smoky hit of cumin meld together to create that sticky-finger glaze that sends self-control out the window. Make a lot of these, put out a lot of napkins, buy a lot of beer, and whatever you do, don’t get between your guests and the riblets.

2. Victoria Blashford-Snell and Brigitte Hafner’s Baked BBQ Wings with Blue Cheese Dip. You can marinate these early in the day and then bake them right before the big game. The wings have a spicy-sweet thing going on with their blend of tomato paste, oregano, brown sugar, garlic and hot pepper sauce. A healthy dunk in the quintessential blue cheese dip will alleviate the peppery bite.

3. Roberto Santibanez’s Guacamole. This guacamole is simply made, but the base of jalapeño, onion, and cilantro makes the flavors layered and complex. Generous pieces of avocado are gently folded in, and just the right amount of salt makes this a perfect guac.

4. Rick Rodgers’ Hot Crab Salsa Dip. Dips are great, but bubbling warm dips are a whole other level of nirvana. Luxurious bites of crabmeat are swaddled in a creamy blanket of salsa-spiked sauce, and a sprinkling of breadcrumbs over the top provides a great textural contrast. Make this ahead, and pop it into the oven as guests arrive.

5. Jane Butel’s Tortilla Pizzas. If nachos and pizza wrote a song together, it would go a little something like this. You can use either flour or corn tortillas, and vary the toppings as you like. If you’re having a crowd over, letting people create their own tortilla masterpieces is a great sports party centerpiece.

6. Leslie Kaul’s Chicken Black Bean Chili. Even though this recipe uses chicken instead of red meat, this chili is no less substantial than its beefier cousins. The seasonings supply just the right amount of heat, and multiple tiers of flavor. Check out the red bean and turkey variation, and see which appeals more.

7. Ti Adelaide Martin and Jamie Shannon’s New Orleans-Style Barbecue Shrimp. Barbecued shrimp “New Orleans-style” doesn’t mean cooked on the grill, but rather cooked up in a heady Creole-seasoned sauce. This is a messy one, but if you provide lots of crusty French bread to soak up the sauce, your friends and family will clean their plates.

8. Pat Neely and Gina Neely’s Memphis Blues Burger with Mustard Sauce. Shape these straightforward skillet burgers into small patties, top them with a perfectly balanced mustard sauce, and watch these sliders fly off the platter. You can add a crumble of blue cheese on top for a little extra somethin’ somethin’.

9. Ree Drummond’s PW’s Potato Skins. Have you ever tried to eat a blend of shredded cheese, bacon, and sour cream without a crispy potato skin to ferry them to your mouth? It’s untidy, we’ll tell ya. Many of us haven’t indulged in a stuffed potato skin for quite a while, and we are looking forward to Sunday, big time.

10. Elinor Klivans Butterscotch Marble Blondie Drops. Cookies or brownies? We say both. This dessert is a butterscotch blondie brownie translated into a cookie. A pretty swirl of melted chocolate gives these simple-to-make cookies a snazzy, marbled effect.

2 Comments leave one →
  1. February 8, 2010 7:51 pm

    Great site i think i will try Pat Neely and Gina Neely’s Memphis Blues Burger with Mustard Sauce to start with sounds realy good

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