It’s been a ton of fun going through the 28 Days of Super Bowl Recipes, but as we head into final stretch of Super Bowl party prep, let’s go back and look at some of my absolute favorites over the past few years. (You’ll be able to the tell the old recipes by the low-def picture quality.)
All of the recipes below are ones I’ve made multiple times for multiple parties and have gone over well with guests. Many of them can either be made — or at least prepped for cooking — ahead of time, which is important when you need to be focused on football and not your food. If you root around the archives some you’ll find some cocktails and beer recommendations, but aside of the Suffering Bastard, I’ve gotten away from doing football and beer recommendations so you’re on own there. Buy a beer that says “Stone” “Dogfish” “Bell” “Lagunitas” or “Pliny the Elder” in its name.
For the record, I thought about dividing this up into four separate posts; Dips and Salsas, Main Dish, Nibbles and Sweets. But then I thought, why bother? It’s just me and my little corner of the world. There’s no ad space here. No need for clicks. No SEO manager. I can make this post any size I want. If this post was on HuffPo or the Daily Beast or Uproxx, you would have to sort through 25-plus pages just to get the Bacon Bourbon Popcorn.
Not here. Here we believe in long, clock eating drives and scrolling.
Which gives this post the right claim “ultimate” in the title.
Here we go.
Dips and Salsas
Fresh, thick pastrami with melted cheese and a Russian-style dressing.
Created after finding nothing but cold, antipasta-styled hoagie dips. A proper hoagie is baked!
Spicy, smokey chipotle and black beans. Lovely.
Why mess with all of those chicken wings?
The dip I make for every Super Bowl party. Bacon, beans, guacamole, cheese. Nothing better.
Forget salty powdered soup mix and sour cream. Caramelize your own onions for a real treat.
Cheese, sauce and toppings; all your favorite parts of the pizza.
Beans, black eyed peas, roasted peppers with a touch of cilantro and liquid smoke.
Sweet and hot, a break from the same old tomato salsa.
Chili powder, cayenne mixed with peanut butter and honey in buttermilk for an amazing coating.
Blue cheese, Monterey Jack cheese in tender homemade pierogies sauteed in hot sauce. My EGOT-worthy entry for 2011.
Deep dish pizza where the cheese melts under the sauce.
Caribbean style chicken marinated in rum.
A twist on Tex-Mex Frito pie, chicken chili is slow cooked in complex mole sauce.
Chopped kielbasa stewed with peppers, onions, mustard and beer served on a soft roll.
Crispy wonton wrappers are filled with spicy chicken or cream cheese for a sports bar classic.
Rum, molasses, honey vs chile, ginger, garlic and coffee.
Stadium caramel corn grows up.
Spanish tapas instead of the same 1970’s cocktail weenies.
Creamy pizza bites that can be prepped ahead of time.
Avoid the salt of flavored chips by tossing and plain chips in herbs and cheese.
Inspired by Stone Brewery’s Bistro Spud Buds.
Snappy peppadews stuffed with feta, capers, olives and herbs.
Baked pretzels stuffed with ham and cheese served with jalapeno mustard.
Mini-BLT’s without the hassle of bread!
Home roasted pecans for freshness you cannot find in a can. (And much cheaper!)
Olives. That’s all you need.
Parmesan quick bread goes perfectly with beer and snacking.
If I ever open a locals joint, this will be our bar nibbles.
Soft, chewy pretzel bread will spoil you for all others.
Thick, hot pickles in a light beer batter to temper the heat.
Just another excuse to have bourbon at the party.
Did I mention having bourbon at the party? Yeah. Have two. Bourbon baked chocolate cake with a Manhattan beat into the icing. Topped with a cherry, of course.
Salty, sweet and crunchy. The only cookie I’ve found that goes with beer.