Game on! If you’re throwing a Super Bowl party, you’re in luck: Us Weekly has rounded up some delicious recipes for snacks and cocktails that’ll sure to be a hit at your shindig. From Andrew Zimmern‘s tater tots to a Bloody Maria that could also perk you up the next day, try out the below for some truly delicious treats.
- 1 cup fresh lemon juice
- 2/3 cup of honey
- 3/4 cup Laird’s Straight Apple Brandy (or substitute)
- 1 cup chilled ginger beer (Bundaberg and Goslings are two of our favorites)
- 4 12 oz American Pilsners
- Candied lemon slices (see below recipe) and mint leaves for garnish
- Combine lemon juice and honey into a saucepan and simmer over medium-low heat and stir. Once you’ve created this new mixture, transfer to a bowl and let cool.
Combine the lemon and honey mixture, ginger beer and apple brandy, and transfer to an ice-filled punch bowl.
- Slowly add your beers to the bowl so as not to overflow with carbonation. The more beer you add, the less sweet the punch will be.
Garnish your bowl and/or glasses with candied round lemon slices.
Candy lemon slices:
- 1 cup granulated sugar
- 1 cup water
- 2 tablespoons fresh lemon juice
- 2-3 lemons, sliced to 1/8-inch thickness
- In a large saucepan, combine the sugar, water and lemon juice. Bring to a boil. Reduce to a simmer over medium-low heat and add lemon slices in a single layer.
- Simmer over medium-low heat for 15 minutes uncovered, gently flipping once or twice.
- Transfer the lemon slices to a wire cooling rack or waxed paper and let cool.
Read on for more recipes that’ll score points with your pals! The Super Bowl kicks off on Sunday, February 4, at 6:30 p.m. ET on NBC.
1 of 8
Andrew Zimmern's Bang Bang Tater Tots
The host of Bizarre Foods (Tuesdays at 9 p.m. ET on Travel Channel) created this dish exclusively for Us!
“OK, so who doesn’t love tater tots? Nobody! So, let’s take our favorite guilty pleasure and dress it up so we can eat our tots loud and proud!" the Minnesota native tells Us.
"Seriously, potato strings with Szechuan chili oil is one of my favorite dishes and I thought, 'Why not create a tater tot masterpiece featuring the food flavors of Thailand and Vietnam?' What came out was easily one of the most miraculous and crave-able dishes I’ve made in a long time.”
• Tater tots
• 4 cups frozen tater tots
• 2 quarts peanut oil
• Small handful mint leaves and sprig tips
• 3 tbsp thinly sliced scallions
• 2 tbsp crushed toasted peanuts
• 1/4 cup sugar
• 1/4 cup fish sauce
• 2 tbsp fresh lime juice
• 2 tbsp minced fresh cilantro
• 1 thinly sliced jalapeño
• Several slices of fresh ginger
• 1/3 cup Thai sweet chile sauce
• 1 tsp hot red chile flakes
• 2 tsp black sesame seeds
1. Heat oil to 375 degrees.
2. Cook tater tots for 5 to 6 minutes until brown and crisp.
3.Drain on a paper towel.
4. Combine all sauce ingredients in a 10 inch sauté pan over medium-high heat.
5. Cook for a minute or two until glazy.
6. Add hot tots, tossing and cooking for 45-60 seconds.
7. Pile on a plate or in a bowl.
8. Sprinkle with the scallions and crushed nuts.
9. Garnish with the mint tips and leaves.
Credit: Madeleine Hill
2 of 8
Fried Chicken Summer Rolls
Zimmern has more than one recipe to share for your shindig! “Summer rolls are perfect for every season, especially football season," the adventurous eater explains to Us about the recipe from AZ Cooks. "I like to lay out all the ingredients and let everyone roll their own, but for smaller groups of 12 or less, I pre-roll right before guests arrive and wrap them individually in plastic wrap, like a bonbon, and let guests grab as they like. I serve these all the time and the rolling is easier than you think.”
Need a lesson on how to make these? Check out his video tutorial!
• 3 chicken breasts
• 1 tablespoon olive oil
• Peanut oil, for frying
• 2 cups flour, seasoned with salt and pepper
• 4 eggs, beaten
• 3 cups panko breadcrumbs
• 25 8-inch rice paper sheets, Banh Trang
• 1/2 pound dry rice stick vermicelli, cooked according to package directions and drained
• 8 ounces fresh bean sprouts
• 1 small head romaine lettuce, julienned
• 1/2 bunch cilantro, leaves removed and reserved
• 1/2 bunch mint, leaves removed and reserved
• 1 cucumber, peeled, seeded and julienned
• 4 tablespoons peanuts, toasted and ground
• 1 large fresh bunch of chives
1. Drizzle the chicken with olive oil. One at a time, place a chicken breast between two sheets of plastic wrap, and pound them out with a meat mallet into a circular shape until they’re about 1/3- to 1/4-inch thick.
2. Heat peanut oil in a large wok or heavy-bottomed pan to 375 degrees.
3. Dredge each piece of chicken into heavily seasoned flour. Dip it into the egg, allowing the excess liquid to drip off, then into the panko breadcrumbs.
4. Fry the chicken pieces in the peanut oil for 5 to 6 minutes, or until golden brown and cooked through. Let cool on a paper towel for 15 minutes, then slice into 1/2-inch strips. Reserve.
5. Wet a paper towel and place on the counter or cutting board. Briefly place one sheet of rice paper in warm water, and place on top of the paper towel. Top with another wet paper towel, and continue alternating paper towels and remaining rice paper sheets until you have a big stack in front of you. (Alternatively, you can work one at a time, allowing each rice paper to sit in warm water until soft.)
6. Flip the stack of rice paper sheets over, so that you start with the first one you dampened. Place a small portion of noodles and bean sprouts in center of sheet, top with lettuce, cilantro leaves, mint leaves, a couple pieces of cucumber and a slice of the fried chicken.
7. Roll, burrito style, top to bottom, folding in the sides of the rice paper as you roll. After you’ve made the first rolling motion, add a few chives so they stick out of the roll a couple inches. Repeat until you’ve made the whole stack of summer rolls. Serve with the peanut dipping sauce.
Peanut dipping sauce:
• 1 tbsp peanut oil
• 2 garlic cloves, minced
• 2 tsp chili paste
• 2 tbsp tomato paste
• 1/2 cup chicken broth
• 1 tbsp peanut butter
• 1/4 cup hoisin sauce
• 1/2 tsp sugar
• 1/4 cup peanuts, toasted and ground
• 1 fresh red chili, seeded and thinly sliced
1. Heat the oil in a small pan and add the garlic, chili paste and tomato paste. Fry until the garlic turns light brown. Add the broth, peanut butter, hoisin and sugar and simmer for 3 minutes.
2. Pour into a bowl and allow to cool.
3. Top with the ground peanuts and sliced chiles.
Credit: Madeleine Hill
3 of 8
Twisted Cheese Dipping Sauce
Ty Dillon is a fan of this cheesy goodness created by Twisted Tea. "As a NASCAR driver, I'm always down for a winning recipe — and the faster the better," Dillon tells Us. "This cheese dip is great for Super Bowl snacking because it brings an unexpected twist by adding Twisted Tea to the recipe. It's so easy to make, even I can whip it up and please the crowd."
• 1 cup Twisted Tea Hard Iced Tea, original
• 1 tbsp cornstarch
• 1/2 lb. shredded cheddar cheese
• Hot sauce (optional) to taste
1. Pour Twisted Tea into a saucepan on the edge of the grill.
2. Dissolve cornstarch in a small bowl with some Twisted Tea.
3. When the tea comes to a boil, pour in cornstarch and swirl pan to mix.
4. Slowly add shredded cheese, mixing the whole time until combined.
5. Keep over medium heat, adding some hot sauce if you want a little kick.
Credit: Courtesy Twisted Tea)
4 of 8
Super Bowl Chili-ish
"Chili is an old-time favorite," Top Chef season 7 runner-up Angelo Sosa tells Us. "This recipe is vibrant, fresh and full of intense flavor, a true balance of the old and the new."
• 1/4 cup grapeseed oil
• 2 tbsp garlic, chopped
• 2 tbsp ginger
• 1/4 cup red onion, chopped
• 1 jalapeno
• 1 tbsp turmeric powder
• 2 tbsp smoked paprika
• 2 tbsp cayenne
• 2 tbsp salt
• 2 lbs. ground beef
• 2 cups celery
• 2 large vine-ripened tomatoes, large chop
• 16 oz. organic red kidney beans
• 1 cup chicken stock
• 1/2 bunch cilantro
1. Using a medium-size pot, take the first four ingredients add and cook for 8 minutes on medium flame.
2. Next, add jalapeno, tumeric, paprika, cayenne, salt and ground beef, and cook until all the spices and meat are combined well and aromatic, approx. 5 minutes.
3. Add celery, tomatoes, beans and chicken stock and mix well. Cook over medium flame with lid, stirring constantly to prevent burning, for 25 minutes.
4. Taste and reseason with salt and cracked pepper, and garnish with chopped cilantro.
Credit: Courtesy Angelo Sosa
5 of 8
Big Game Nachos
Top Chef season 4 champ Stephanie Izard (who was also the Bravo hit's first female victor) partnered with Morton Salt for it's Erase Food Waste campaign to create a mouth-watering classic for game day.
"Nachos are a favorite dish for game time snacking, but the leftovers can be difficult to reheat properly, so they are often tossed out," Izard tells Us. "Intercept that extra plate of nachos from winding up in the trash by giving them a second life as the main ingredient for a tasty tortilla soup."
• 1 pound 80/20 ground beef*
• 1 small yellow onion, diced
• 1 can black beans, drained
• 1 packet chili seasoning mix
• 1 1/2 tablespoons Morton coarse sea salt
• 1 large bag sturdy tortilla chips
• 1 bunch cilantro, roughly chopped (save a small amount to garnish tortilla soup)
• 1 bunch scallions, roughly chopped (save a small amount to garnish tortilla soup)
• 2 medium tomatoes, diced
• 1 cup sour cream
• 1 cup pickled peppers (recipe below)
• 4 cups cheese sauce (recipe below)
For pickled peppers:
• 1 pound Hungarian sweet peppers, Anaheim or banana peppers, sliced 1/8 inch thick
• 1 cup distilled white vinegar
• 2 tablespoons Morton Coarse Sea Salt
• 1/3 cup sugar
For cheese sauce:
• 1/4 cup or half stick unsalted butter
• 1/2 cup all-purpose flour
• 1 cup heavy cream
• 2 cups whole milk
• 1 cup sharp cheddar cheese, shredded
• 2 cups fontina cheese, shredded
• 2 tbsp Morton coarse sea salt
Cooking the ground beef:
1. In a medium sauté pan over medium heat, add a small amount of oil and begin to sweat onions for 2 minutes. They won’t be fully cooked yet, but beginning to turn translucent.
2. Crumble ground beef into pan and use a whisk to break up the beef. It’s a great technique for breaking ground meat into small pieces.
3. Allow to brown for 5 minutes before tossing and breaking up more.
4. Season with salt the entire way through the cooking process.
5. Once meat is fully browned, strain off any excess fat and discard.
6. Add black beans and toss to incorporate.
7. Add chili seasoning packet and toss again. Taste for seasoning and salt if necessary.
*For a vegetarian option, swap out the ground beef for one can kidney beans and one can garbanzo beans. Sauté the onions and warm the beans with the cooked onions, tossed in chili seasoning mix.
1. In a medium pot, melt the butter.
2. Whisk in flour and allow to cook over medium heat for 2 minutes.
3. Whisk in cream and milk and allow to thicken. Continue whisking until smooth.
4. As soon as milk mix thickens enough that the whisk leaves lines on the surface, add shredded cheese.
5. Whisk for 2 minutes or until the cheese melts and is smooth and creamy.
Season with salt.
6. Add to nachos immediately or keep warm over very low heat and whisk regularly.
1. Heat vinegar, salt and sugar in a small saucepan until just bubbling.
2. Whisk to dissolve solids.
3. Place sliced peppers in a heat resistant container and pour liquid over.
4. Weigh peppers down with a small plate and allow to cool to room temperature, about 20 minutes.
5. Peppers are now ready for use in nachos recipe or will last in brine, in the refrigerator, for several weeks.
1. To build nachos, place an even layer of tortilla chips on a large rimmed plate.
2. Sprinkle roughly one quarter of the cooked beef mix over the chips.
3. Top with a sprinkle of roughly one quarter of tomatoes and pickled peppers.
4. Drizzle with one cup of the cheese sauce and top with a few dollops of sour cream and a sprinkle of herbs.
5. Repeat steps 1 through 4 three times to create three more layers.
6. Save remaining nachos, fully built on the plate, in refrigerator for next day tortilla soup (see recipe below).
Next Day Tortilla Soup
• 48 oz unsalted chicken stock
• 1 leftover plate of nachos
• Leftover shredded cheese
• Leftover herbs from nachos (cilantro and scallions)
• Morton Coarse Sea Salt
1. Heat chicken stock in a medium pot.
2. Season with salt.
3. When stock is boiling, carefully add plate of leftover nachos, whole.
4. Simmer for 10 minutes.
5. Ladle soup into big bowls and garnish with shredded cheese and leftover herbs.
Credit: Courtesy of Morton Salt
6 of 8
The Good Morning Patriot
“Even if you’re not on Tom Brady’s diet, at least you’re getting some vitamin C in your cocktail,” Owen Meyer, founder of Liquor Lab in NYC, tells Us. "We use Sam 76 because it’s from New England, like the Patriots. Also, this shandy is great for gameday and tailgate foods — like hot dogs and wings.”
• 1 oz vodka
• 1/2 oz lemon juice
• 1/2 oz simple syrup
• 1 bar spoon orange marmalade
• 1 dash orange bitters
• Sam 76 beer float
• Orange slice zest for garnish
1. Combine the first five ingredients and shake.
2. Pour into a tall glass, top with beer and garnish with the orange zest.
Credit: Courtesy Liquor Lab
7 of 8
Olivia Culpo's Stella Artois Cidre Sparkler
Looking for something to lighten things up? Try the actress' sparkling beverage, which she has called "the perfect light and effervescent … cocktail."
• 1 1/2 cups cranberries
• 1 1/2 cups sugar
• 2 cups water
• 4 rosemary sprigs
1. Bring cranberries and water to a boil and cook until cranberries are soft (approx. 8 minutes) and can be crushed with a spoon.
2. Remove from heat, add sugar and rosemary, stir to dissolve sugar.
3. Let steep for at least one hour, strain and press the juice from the berries.
• 3/4 oz homemade rosemary cranberry syrup
• 1/4 oz lime juice
• 1 bottle Stella Artois Cidre
1. Build the cocktail in a tin shaker, add ice and strain into a wine glass.
2. Garnish with rosemary sprig.
Credit: Courtesy Stella Artois
8 of 8
Bazaar Bloody Mary
“You can never go wrong with tequila when mixing up cocktails for you and your friends at a Super Bowl party," Apartment Bartender's Elliott Clark tells Us of the recipe created by Pam Wiznitzer of Trademark & Belle Shoals. "Patrón Silver is definitely a go-to spirit for me, especially when putting it in an unexpected cocktail, like a Negroni or even a Bloody Mary.”
• 2 oz Patron Reposado
• 2 oz water
• 3/4 oz lemon juice
• 2 tbsp Worcestershire sauce
• 3 dashes Bitterman’s Hellfire Bitters
• 5 dashes horseradish tincture
• Multicolored tomatoes
• Squash blossoms
• Celery stalks with leaves attached
• Red tomatoes + pinch of Piri Piri
• Orange tomatoes + habanero
• Yellow tomatoes + saffron
• Green tomatoes + za'atar
• Pinch of salt
• Pinch of pepper
To make ice cubes:
1. Blend each tomato with its spice and salt and pepper. Thoroughly and strain for seeds.
2. The night before, make the ice cubes and freeze each color individually.
To make the cocktail:
1. Crush/smash 1 to 2 Bloody Maria ice cubes of each tomato color. Fill a high ball glass with the ice, layering by color.
2. In a separate glass, combine the Patron, lemon juice, bitters and horseradish tincture.
3. Pour mixture into the highball glass over ice.
4. Add straw and garnish with a skewer that has multicolored tomatoes, fresh squash blossom, exotic international peppers and celery with leaf still attached.
Credit: Courtesy Patron