Super Bowl Sunday Recipes: Restaurant-Quality Dishes Including Dry Wings, Crab Guacamole and More!

Credit: ABC

Super Bowl Sunday Recipes: Restaurant-Quality Dishes Including Dry Wings, Crab Guacamole and More!

It’s about time to start thinking about all the food you’re going to eat on Super Bowl Sunday! Sure the February 3 game between the Los Angeles Rams and the New England Patriots is bound to be a nail-biting matchup, but what is game day without some tasty eats? [ami-related id="1172188" url="https://www.usmagazine.com/celebrity-news/pictures/stars-at-the-super-bowl-throughout-the-years/" title="Stars at the Super Bowl Through the Years" target="" showsubt="false" thumb="false" imgsrc="https://www.usmagazine.com/wp-content/uploads/2018/01/462643696_tom-brady-mark-wahlberg-zoom.jpg"] To take your Super Bowl celebrations to the next level, Us Weekly has gathered several elevated recipes from restaurants around the country that will put your usual seven-layer dip and pigs in a blanket to shame. [ami-related id="6432" url="https://www.usmagazine.com/celebrity-news/pictures/hottest-nfl-hunks-w462188/" title="Hottest NFL Hunks" target="" showsubt="false" thumb="false" imgsrc="https://www.usmagazine.com/wp-content/uploads/eric-b696d914-ec50-4157-af2d-9fcba73e8bdc.jpg"] Click through this gallery to check out all of the drool-worthy game day dishes!

Credit: ABC

Super Bowl Sunday Recipes: Restaurant-Quality Dishes Including Dry Wings, Crab Guacamole and More!

It’s about time to start thinking about all the food you’re going to eat on Super Bowl Sunday! Sure the February 3 game between the Los Angeles Rams and the New England Patriots is bound to be a nail-biting matchup, but what is game day without some tasty eats? [ami-related id="1172188" url="https://www.usmagazine.com/celebrity-news/pictures/stars-at-the-super-bowl-throughout-the-years/" title="Stars at the Super Bowl Through the Years" target="" showsubt="false" thumb="false" imgsrc="https://www.usmagazine.com/wp-content/uploads/2018/01/462643696_tom-brady-mark-wahlberg-zoom.jpg"] To take your Super Bowl celebrations to the next level, Us Weekly has gathered several elevated recipes from restaurants around the country that will put your usual seven-layer dip and pigs in a blanket to shame. [ami-related id="6432" url="https://www.usmagazine.com/celebrity-news/pictures/hottest-nfl-hunks-w462188/" title="Hottest NFL Hunks" target="" showsubt="false" thumb="false" imgsrc="https://www.usmagazine.com/wp-content/uploads/eric-b696d914-ec50-4157-af2d-9fcba73e8bdc.jpg"] Click through this gallery to check out all of the drool-worthy game day dishes!

Credit: Hannah Schneider Creative

Ed’s Lobster Bar’s Dry Wings

These wings from New York eatery Ed’s Lobster Bar are coated with a unique dry rub combining Old Bay seasoning and cayenne pepper before being baked to perfection. Ideal for Super Bowl Sunday!

Makes 10 wings

INGREDIENTS:

For the wing rub:
• 10 chicken wings
• 1 tbsp Old Bay seasoning
• 1 tbsp cayenne pepper (for less spice use 1 tsp.)
• 1 tsp garlic powder
• 1/2 tsp ground pepper

For the yogurt sauce:
• 8 oz strained yogurt
• 1 tsp chopped garlic
• 1 cucumber, seeded and grated or chopped in food processor
• Salt and pepper to taste
• Pinch of chopped dill

INSTRUCTIONS:

1. Preheat oven to 350 degrees.

2. Pat wings dry and place flat on sheet tray lined with parchment paper. Make sure the wings are not touching. Bake for 30 minutes, then flip wings over and bake for an additional 30 minutes.

3. While the chicken bakes, mix all of the wing rub ingredients together in a bowl.

4. Remove wings from sheet tray and dry with a paper towel. Then toss in dry rub.

5. Clean sheet tray and place new parchment paper on it. Lay wings separated and flat. Bake for approximately 20-30 minutes flip over and bake until fully crisp. About 20 more minutes.

6. While the wings continue to bake, make the yogurt sauce by mixing all of the ingredients together. Serve cold.

7. Remove from tray and serve with cut celery and carrots and yogurt sauce.

Credit: Acme Feed & Seed

Acme Feed & Seed’s Spicy Grilled Cheese

It’s hard to go wrong with grilled cheese, and we have a feeling your guests will love this three-cheese version from Nashville’s Acme Feed & Seed that’s made with Cheddar, Gouda, and ghost pepper cheese. It’s sure to add some spice to your game day viewing party.

Makes 1 serving

INGREDIENTS:

• 2 slices of quality sourdough bread
• 3 slices of white Cheddar (cut into thirds)
• 1 slice of ghost pepper cheese (cut into thirds)
• 3 oz of shredded smoked Gouda cheese

INSTRUCTIONS:

1. Cover one slice of bread evenly with half of the white Cheddar.

2. Evenly layer the three pieces of ghost pepper cheese on the same slice of bread, on top of the Cheddar.

3. Sprinkle the Gouda over the ghost pepper cheese evenly.

4. Layer the remaining white Cheddar and top with the other slice of bread.

5. Grill the sandwich (or use a panini press until the cheese is completely melted through.

6. Cut into slices and serve.

Credit: David Malosh

Egg Shop’s Artichoke Pesto Deviled Eggs

Deviled eggs are a party staple but instead of the classic, NYC’s Egg Shop has elevated the popular hors d’oeuvre with a savory artichoke pesto filling. Combining artichoke hearts, pesto, pine nuts and basil, this dish proves that the perfect egg appetizer does exist.

Makes 6 servings

INGREDIENTS:

• 6 hard-boiled eggs, halved, yolks removed
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 cup mayo
• 1 tsp sea salt
• 1/4 cup pesto
• 1/4 cup minced artichoke hearts
• Toasted pine nuts, fresh basil leaves and/or shaved pecorino cheese, for garnish

INSTRUCTIONS:

1. The easiest way to make the deviled egg filling is to puree the yolks and seasonings (not including the garnish) in a food processor.

2. Alternatively, you can use a fine cheese grater to shred the yolks or push them through a fine-mesh sieve, then whisk them with the mustard and lemon juice to form a paste. Fold in the mayo and sea salt, then fold in the pesto and artichoke hearts.

3. Use a piping bag to fill the egg whites with the filling.

4. Garnish as desired.

Credit: Clinton Hall

Clinton Hall’s Buffalo Cauliflower

Buffalo chicken is a game day favorite, but instead of loading up on meat, try giving veggies some love this Super Bowl Sunday. Clinton Hall's Buffalo cauliflower is fried, coated in buffalo sauce and then topped with blue cheese and green scallions, so it certainly won’t leave you hungry!

Makes 2 servings

INGREDIENTS:

• 4 oz of cauliflower, cut into florets
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1/4 cup buffalo sauce
• 3 tbsp blue cheese dressing (for garnish)
• 1 tbsp scallions, sliced (for garnish)

INSTRUCTIONS:

1. To bread the cauliflower, set up the flour, egg and panko breadcrumbs in separate containers.

2. Dip the cauliflower florets in the flour first, followed by the egg and then the breadcrumbs. Make sure each dip thoroughly coats the cauliflower pieces.

3. In a fryer set to 325 degrees, fry the cauliflower until it’s golden brown.

4. Toss the cooked cauliflower in the buffalo sauce until thoroughly coated.

5. Garnish with the blue cheese dressing and scallions.

Credit: DiAnoia's Eatery

DiAnoia's Eatery's Eggplant Parmesan Fritters

These crispy, bite-sized fritters from Pittsburgh’s DiAnoia's Eatery are full of flavor and are stuffed with eggplant, Parmesan and mozzarella. Make a homemade marinara and/or pesto sauce for dipping and really impress your guests!

Makes 10 servings

INGREDIENTS:

For the marinara sauce:
• 1 can tomatoes (28 oz)
• 2 oz olive oil
• 1 tbsp minced garlic
• 2 sprigs basil

For the fritters:
• 2 eggplants, halved and scored on fleshy side
• 2 oz olive oil
• 1 tbsp minced garlic
• 2 oz marinara sauce
• 2 tsp oregano
• 1/2 a pound fresh mozzarella, diced into small pieces
• 4 oz Parmesan cheese
• Salt to taste
• 2 quarts frying oil (soy, vegetable or canola)

For the breading:
• 1 cup flour
• 6 eggs, beaten
• 4 oz water
• 16 oz bread crumbs

For the pesto sauce:
• 1/4 pound basil
• 1 oz arugula
• 1 oz Parmesan
• 1 tbsp pine nuts
• 1 small clove of garlic
• 1 cup extra-virgin olive oil

INSTRUCTIONS:

1. Make the marinara first. Place oil and garlic in a sauce pot and cook until the garlic starts to bubble.

2. Add your tomatoes and cook until the tomatoes come up to a simmer on medium heat. Puree with a stick blender and set aside. Garnish with basil when ready to serve.

3. Place eggplants flat side down on a sheet tray with parchment paper. Add 2 oz of water to the bottom of the tray.

4. Place in oven at 350 degrees for 30 minutes until the flesh is tender enough to scoop out with a spoon. Scoop out the flesh and discard the skins.

5. Place the flesh in a medium pot with the olive oil and garlic. Cook on medium heat for 10 minutes to cook some of the moisture out. Add the marinara and oregano along with the mozzarella and Parmesan cheeses and cook until the cheeses are melted.

6. Take off the stove and place in a large container in the freezer to cool quickly.

7. When mixture is cooled take a 2 oz ice cream scoop and scoop onto a sheet tray with parchment paper. Place the tray back into the freezer until the outsides are solid enough to handle.

8. To bread the eggplant mixture, place the flour, eggs and water and breadcrumbs in three separate bowls.

9. Put the two quarts of frying oil in a saucepan and heat to 350 degrees.

10. When the eggplant balls are frozen enough to handle, place them in the flour and coat, then the egg mixture and coat, and finally in the breadcrumbs and coat thoroughly.

11. When the oil is heated to 350 degrees, place a small amount of the fritters in the oil and cook until golden brown, about five minutes. If your oil doesn't cover each fritter, make sure you’re turning each of them so all sides are getting crispy.

12. When the fritters are crispy and warmed through, pull them out of the oil and place on a plate with paper towels on top.

13. On a plate put marinara down as the base. Put one layer of fritters on top and then drizzle the pesto over everything.

Credit: Flex Mussels

Flex Mussels' Crab Guacamole

Say goodbye to traditional salsa and load up your crispy chips with New York-based Flex Mussel’s crab guacamole, made with fresh ingredients such as cilantro and lime.

Makes 8 servings

INGREDIENTS:

• 2 oz cilantro, chopped
• 1 tbsp lime juice
• 1 clove raw garlic
• 4 avocados, mashed lightly to keep chunky texture
• 2 tbsp ripe tomatoes, seeded and diced
• 3 tbsp red onion, diced
• 1 jalapeño pepper, diced and seeded
• 1 tbsp salt
• Pepper, to taste
• Cooked lump crab meat, as desired

INSTRUCTIONS:

1. In a blender, blend cilantro stems (save leaves for chopping), lime juice and garlic.

2. Mix other ingredients except for crab meat together in a bowl and incorporate the blended cilantro paste.

3. Add salt and pepper to taste

4. Sprinkle fresh-picked lump crab meat with a touch of lime juice and salt before topping the guacamole with it.

Credit: Hannah Schneider Creative

Aunt Jake's Pecorino Truffle Fries

To some, crispy fries may be the perfect finger food. Aunt Jake's pecorino truffle fries are classic with a twist, combining truffle oil, pecorino cheese and parsley. This NYC restaurant knows what it’s doing!

Makes 1 batch

INGREDIENTS:

• 3 large potatoes
• 3 tbsps truffle oil
• 1/4 cup freshly grated pecorino cheese
• 1 tbsp chopped parsley
• 1 tsp salt
• 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS:

1. Preheat oven to 450 degrees.

2. Cut potatoes into wedges. Mix in truffle oil, pecorino cheese and parsley.

3. Bake for 45 minutes in preheated oven.

4. Garnish with salt and pepper.

Credit: The Diplomat Beach Resort

The Point Royal Ugly Burger

Is there anything that goes better with french fries than a tasty burger? This meaty meal from Geoffrey Zakarian’s Point Royal restaurant at The Diplomat Beach Resort in Florida is served with a spicy remoulade and topped with plenty of flavorful bread and butter pickles. Note: If you follow this recipe, you will have plenty of pickles left over to snack on while you watch the game!

Makes 2 servings

INGREDIENTS:

For the burgers:
• 2 4 oz dry-aged burger patties
• 2 hamburger buns
• 1 oz butter
• 2.5 oz Cooper American cheese
• 1 oz shredded gem lettuce
• 1 oz bread and butter pickles (see recipe below)
• 2 oz remoulade (see recipe below)

For the remoulade:
• 1 1⁄2 cup rough chopped celery
• 1 cup chopped onion
• 1⁄4 cup chopped green onions
• 1⁄4 cup garlic, chopped
• 1 cup vegetable oil
• 1/4 cup fresh lemon juice
• 1⁄4 cup prepared horseradish (with the liquid strained)
• 1⁄2 cup Creole whole grain mustard
• 1⁄4 cup ketchup
• 1⁄4 cup parsley leaves
• 1 tsp salt
• 1⁄2 tsp cayenne pepper
• 3⁄4 tsp ground black pepper

For the bread and butter pickles:
• 3.3 cups/ 28.35 oz cucumbers
• 3 cups distilled white vinegar
• 5 cups sugar
• 2.6 cups kosher salt
• 2 1⁄4 cup mustard seed
• 3⁄4 cup red pepper flakes
• 2 1⁄4 cups celery seed
• 1⁄2 cup cinnamon sticks
• 3⁄4 cup turmeric
• 3 3⁄4 cups apple cider

INSTRUCTIONS:

1. To make the pickles, slice the cucumbers in half and salt for 24 hours. Rinse the cucumbers in cold water three times.

2. In a large pot bring to boil vinegar, sugar, salt and spices, and pour over cucumbers.

3. To make the remoulade, slice celery 1⁄4’ thick, small dice onions and garlic and place all ingredients in Robo Coupe or food processor without oil, and blend for 20 seconds. Drizzle in oil and lemon juice and reserve.

4. Add horseradish, mustard, ketchup, parsley and spices in a large mixing bowl and whisk until fully incorporated.

5. Season burger patty with salt and pepper, sear burger on plancha or griddle with oil for around three to five minutes.

6. As the burger is cooking, spread butter on bun and toast on the plancha.

7. Using a sizzle tray, layer the American cheese in between burger patties and top of patty.

8. Place patty and melted cheese on bun and top with shredded gem lettuce and pickles.

9. Spread remoulade on the top bun and close sandwich.