Curtis Stone, a mentor on Food Network’s All-Star Academy (returning February 14 at 10 p.m.), shows Us Weekly how to win the Super Bowl food game. Invite guests to huddle around these dishes straight from Stone’s books, Good Food, Good Life and What’s for Dinner. You’ll be the real MVP with these delicious recipes!
Bloody Mary (serves 4 to 6)
Kick off the bash with a “wake-you-up” cocktail, as Stone puts it. “The dried chipotle contributes smokiness.”
1 dried chipotle, seeded and stem removed
1 dried New Mexico chili, seeded and stem removed
4 cups low-sodium tomato juice
1/2 cup fresh lemon juice (from about 3 lemons)
1 jarred pickled jalapeño, with 2 tbsp brine
1 to 2 tbsp hot sauce
1 tsp Worcestershire sauce
1/2 tsp celery seeds
3/4 cup to 1 1/2 cups high quality vodka
1 lemon, thinly sliced
Celery stalks for garnish
1. Heat a small, heavy skillet over medium heat. Toast the chilis until they begin to blacken, about 3 minutes per side. Transfer to a bowl. Soak in warm water until they soften, about 20 minutes.
2. Drain chilis and transfer to a blender. Add the tomato juice, lemon juice, jalapeño and brine, hot sauce, Worcestershire sauce and celery seeds, and blend. Transfer to a pitcher. Stir in the vodka.
3. Pour into glasses over ice. Garnish with the lemon and celery.
Bacon Popcorn (serves 6)
“I made this for the first time when a mate came over to watch a game,” Stone tells Us of the bite inspired by leftover bacon fat. “He went mad for it! The beauty of this snack is the warm cheese.”
6 slices bacon, finely chopped
2 tbsp canola oil
1/2 cup organic popcorn kernels
1 1/4 tsp kosher salt
1 1/2 oz piece Parmesan cheese
1. Heat a large heavy skillet over medium-high heat. Cook the bacon, stirring, until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Pour the bacon fat into a small bowl, leaving brown solids behind. Reserve fat.
2. Heat a large heavy pot over medium-high heat. Add the oil and kernels, and cover. Using pot holders, shake the pan constantly over heat until all the kernels have popped, about 5 minutes.
3. In a large bowl, toss the popcorn with the bacon, reserved fat and salt. Using a Microplane grater, finely grate most of the Parmesan over the popcorn and toss to coat. Grate more cheese on top and serve.
Sticky Chicken Drumsticks (serves 4)
The chef suggests marinating the poultry up to two days in advance. On game day, says Lindsay Price’s husband, “all you need to do is broil for 15 minutes. It’s a no-brainer with lots of flavor!”
1/4 cup hoisin sauce
1/4 cup honey
2 tbsp soy sauce
3 garlic cloves, finely chopped
1 tbsp finely chopped peeled fresh ginger
12 chicken drumsticks
2 tsp toasted sesame seeds
1. In a large bowl, mix the hoisin sauce, honey, soy sauce, garlic and ginger.
2. Using a sharp knife, score the chicken all over. Toss the chicken in marinade to coat. Cover and refrigerate at least 1 hour, and up to two days.
3. Position the oven rack 8 to 10 inches from the heat source and preheat broiler. Line a large rimmed baking sheet with heavy-duty foil.
4. On the baking sheet, broil chicken, turning often, until the chicken is cooked through and the marinade glazes, about 15 minutes. Transfer to plates. Sprinkle with the seeds and serve.
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