Ahh! The Super Bowl…the Shangri-La for party themes! When it comes to the Super Bowl, the three most important things to remember are location, location, and location! Super Bowl XLVII (47) is in New Orleans AKA NOLA (AKA The Big Easy), a city world-famous for its fusion of foods from different cultures. The food and drinks I’ve put together are inspired by a blending of the three locations – New Orleans, San Francisco for the 49ers, and Baltimore for the Ravens. Follow my tips and recipes to bring “The Big Easy” to you and your guests for the BIG GAME!
New Orleans is in the heart of hot sauce country. Tabasco is South Louisiana’s own pepper sauce made with peppers grown on Avery Island Plantation. The Original Red Sauce is the same pepper sauce that was created in 1868 by Edmund McIlhenny. What better way is there to add a little bit of spice to your spread than with a few of the Tabasco flavors?
- Original Red Sauce
- There is a Limited Edition football-themed bottle of the Tabasco Original Red to commemorate “The Big Easy.”
- A portion of the proceeds from this bottle will be donated to Taste of the NFL, which will help feed families who need assistance from their local food banks.
- Used in my recipes for Jambalaya and Red Beans and Rice and my Bloody Mary Bar.
- Green Pepper Sauce
- One of the main flavors in this sauce is jalapeños.
- Used in my recipe for the San Francisco Hangtown Fry Po-Boy.
- Chipotle Sauce
- This sauce brings an instant BBQ flavor.
- Used in my recipe for the Baltimore Crab Cake Po-Boy.
Starting off my Super Bowl spread is Jambalaya – AKA the perfect game day one pot dish. This dish was born after a traveler arrived late one night at an inn in New Orleans and told the cook to “throw something together.” The dish calls for a base of long grain rice, seasoned onion, garlic and celery, chunks of chicken, and Smithfield Andouille Sausage.
Red Beans and Rice, a NOLA Monday tradition and another hearty one pot meal, is up next! This tradition stems from the women of the house cooking a pot of red beans all day for Monday night’s meal while tending to the laundry. Monday used to be “laundry day” and because the red beans required little hands-on attention while cooking, it was the perfect dish to make while doing laundry. However, if you don’t have all day to make this dish, you can always save time (and money) by buying canned red beans!
Po-Boys, basically overstuffed sandwiches served on French bread, are also a New Orleans tradition. The name actually comes from “poor boy,” which came about during the Great Depression when streetcar workers opened up a sandwich shop using cut potatoes and roast beef gravy. I created Po-Boys for the two teams with gourmet ingredients inspired by favorites from each team’s city.
- The Baltimore Crab Cake Po-Boy - the area is known for crab from the Chesapeake Bay.
- The San Francisco Hangtown Fry Po-Boy – the “Hangtown Fry” is credited as the oldest signature meal of the area and is actually considered a gentlemen’s meal with its ingredients (eggs, bacon, and oysters).
Forget chips! These Po-Boys are served with a side of pierogie fries AKA the perfect pairing of pasta and potatoes. I fried Mrs. T’s Mini Cheese and Potato Pierogies and paired them with dipping sauces (Green Goddess for San Francisco [since it was actually created there] and a Remoulade for Baltimore).
Finally on to the drinks…you can’t have a Super Bowl Party without a Bloody Mary Bar! Tabasco is essential to my famous Bloody Mark! Set up an area with skewers and several garnishes, then let your guests have a go at dressing up their own drink.
Hurricanes are an essential NOLA cocktail. Pat O’Brien originally created this daiquiri while trying to get rid of rum in his bar. I’ve made three different hurricanes using regional spirits from the area the drink is for.
- New Orleans Style Hurricane using Old New Orleans Crystal Rum and Old New Orleans Amber Rum
- The Raven using Catoctin Creek Watershed Gin
- The Gold Rush with Charbay “S” Hop Flavored Whiskey
For recipes on the dishes and drinks above, click on the links throughout.
Super Bowl is usually all about pizza, wings and beer, but I have decided to focus on a different Super Bowl fare for my Super Bowl Party. The theme for my Super Bowl XLVI is “Location, Location, Location!” in which I will be focussing on some home town favorites from Indianapolis, Indiana and the two competing teams, New York and New England.
I have decided to incorporate some hometown favorites from Indiana and infuse them with flavors from New York and New England. Three hometown favorites from Indiana are Pork, Popcorn and Pierogies and my guests will wash them all down with the hottest new 2012 bar trend, Beer Cocktails using the BeerTender, made by Krups, which is the perfect addition to any man cave.
Pierogies are celebrated each year with an annual Pierogi festival. Thousands of attendees gather together to taste the different flavors of pierogies topped and prepared with traditional flavors. One of my favorite things is a baked potato bar, so I have decided to create a pierogi bar with spices, sauces, and topping to create your own signature pierogi.
Pork is another hometown favorite in Indiana. I have prepared three different pork recipes all of which include one of my favorite Tabasco sauces; Chipotle Pepper, Green Pepper and Buffalo Style.
Orville Redenbacher invented popcorn in Indianapolis, Indiana. I have concocted six different popcorn recipes infused with hometown flavors from New York and New England.
For recipes please click the links below!
When putting together your pierogi bar, it is best to put toppings that would go great with the pierogies.
For my segment on Access Hollywood LIVE, I used Mrs T’s Pierogies and cooked them two ways: boiled and pan fried following the directions on the back of the packaging. Mrs T’s Pierogies can be found in the freezer section of your local grocery store and come in a variety of different flavors.
Here is a list of ingredients that I used for my Pierogi Bar:
- Sour Cream
- Tabasco Hot Sauces: Green Pepper, Buffalo Style, and Chipotle
- Green Onions
- Diced Red Onion
- Sauteed Yellow Onions
- Diced Red and Green Pepper
- Apple Sauce
- Marinara Sauce
- Sauteed Mushrooms
- Black Olives
- Chopped Parsley
- Red Chili Pepper Flakes
- Salmon Caviar
- Boiled Eggs
- Ranch Dressing
- Grated Parmesan Cheese
- Blue Cheese Crumbles
- Chopped Salami and/or Pepperoni
For more of Mark’s Super Bowl XLVI Party Ideas, click here!
The Super Bowl is the most watched annual sporting event of the year and has been noted a defacto American National Holiday called Super Bowl Sunday. Each Year, Super Bowl is held at a different stadium throughout the United States and this year it is being held at Lucas Oil Stadium in Indianapolis, Indiana.
When planning a Super Bowl Party, football fans usually focus on the standard Super Bowl fare, wings, pizza, beer and seem to forget the host city. I have decided that the theme of my Super Bowl Party is “Location, Location, Location!” incorporating a mix of traditional New York and New England flavors with some home town favorites from Indiana: Pork, Pierogies, and Pop Corn!
I used three of my favorite Tabasco sauces to spice up Indiana’s favorite pork recipes: Tabasco Buffalo Style Pork Wings, Fried Pork Tenderloin Sandwiches with Tabasco Green Pepper Sauce and Chipotle Pulled Pork.
Pierogies are a hometown favorite in Indiana and are celebrated each year with an annual Pierogi festival. Using Mrs T’s Pierogies, which are found in the freezer section of your local grocery store, I created three great recipes that everyone will enjoy, Pierogi Pesto Bites, Zesties and Traditional Pierogies with Butter and Onions.
Indianapolis, Indiana is also the birth place of Orville Redenbacher Popcorn. Using traditional flavors from New York and New England, I created six delicious popcorn recipes: Deli Mustard, Everything, NY Pizza, Toll House Chocolate Chip Cookie, Boston Baked Bean and Seafood Boil.
The hottest new 2012 bar trend is the Beer cocktail. Using hometown favorites from New York and New England, I created six beer cocktails that everyone will enjoy! The Tom Brady, Cape Ale, Berry Patriotic, Hail Manning Mary, Big Blue and Hopps to it!
Click here for links to all of my recipes!
- 2 lbs Pork Tenderloin
- 1 cup all-pupose flour
- 1/2 teaspoon Paprika
- 1/2 teaspoon Cayenne Pepper
- 1/2 teaspoon Salt
- Oil for Deep Frying
- 1/2 cup butter
- 1/2 cup Tabasco Buffalo Style sauce
- 1 dash Ground Black Pepper
- 1 dash Garlic Powder
- Blue Cheese Dressing
- Celery and Carrot Sticks
- Wooden Skewers
- Cut pork into small “wing sized” pieces
- In a small bowl, mix together flour, paprika, cayenne pepper and salt
- Place pork wings in a large non porous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated
- Cover dish or bowl and refrigerate for 60 to 90 minutes.
- Heat oil in a deep fryer or cast iron skillet to 375 degrees Fahrenheit. The oil should be just enough to cover the pork wings entirely, an inch or so deep.
- Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving
- Fry coated wings in hot oil for 10 to 15 minutes or until parts of the pork wings begin to turn brown
- Remove from heat, place wings in serving bowl, add Tabasco Buffalo Style hot sauce mixture and stir together.
- Serve on a skewer with Blue cheese dressing, celery and carrot sticks.
- 2 lbs Pork Shoulder Roast
- 1 bottle Tabasco Chipotle Sauce
- 4 cups Water
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Butt Rub
- Potato Hot Dog Buns, sliced in half
- Cut pork shoulder into two even pieces
- Rub pork with garlic powder, onion powder and butt rub until surface is completely saturated with seasoning
- Place into crock pot
- Pour water and Tabasco Chipotle Sauce over meat
- Cook in crock pot on high for 6-7 hours or until meat is tender and pulls apart easily with a fork
- Add additional Tabasco Chipotle Sauce to taste
- Serve on potato hot dog buns
- 2 lbs Pork Tenderloin
- 4 Eggs
- 1 teaspoon Salt
- 1/2 teaspoon Dried Rosemary
- 1 dash Pepper
- 1 1/2 cup flour
- Vegetable Oil
- Potato Buns
- Tabasco Green Jalepeno Sauce
- Vlasic Kosher Dill Stackers (Pickles)
- Cut pork tenderloin into 1/2 inch slices
- Pound until about 1/4 inch thick until there are approximately 24 slices
- In a pie plate or medium bowl, beat eggs with about 3 tablespoons of water, salt, rosemary and pepper
- Place flour in another bowl or plate. Using tongs, dip meat into egg mixture to coat both side. Then dip in flour.
- Repeat until each piece is coated twice
- Heat oil in a cast iron skillet or electric skillet, fry tenderloin on each side until golden brown, approximately 5 minutes on each side.
- Keep warm until all pieces are done
- Serve on a potato bun, top with pickle and Tabasco Green Jalepeno Sauce
- 1 box of Mrs. T’s Potato and Cheddar Pierogies
- 1 cup Tabasco Hot Sauce
- 4 tablespoons chili powder
- non-stick cooking spray
- Preheat oven to 400 degrees Fahrenheit
- Combine hot sauce and chili powder in a medium bowl and mix well.
- Spray pierogies with non-stick cooking spray and coat baking sheet with non-stick cooking spray
- Arrange pierogies on baking sheet and bake for 16 to 18 minutes or until golden brown
- Lightly spray pierogies with non-stick cooking spray and toss with seasoning mixture
Pierogy Pesto Bites
(Serves 6 appetizer portions)
- 1 (8 oz) package of cream cheese, softened
- 1/4 cup prepared pesto
- 1/4 tablespoon salt
- 1 package of Mrs. T’s Potato and Cheddar Mini Pierogies
- 1/3 cup roasted red pepper strips, well drained
- 2 tablespoons pine nuts, toasted
- Saute pierogies as package directs.
- Stir softened cream cheese, pesto and salt in a medium bowl until well blended and smooth
- Arrange pierogies on large serving platter, top each pierogi with a small dollop of pesto mixture. Top each with a few roasted red pepper strips and sprinkle with pine nuts
Pierogies with Butter and Onions
- 1 box of Mrs T’s Potato and Cheddar Pierogies
- 1 cup sliced onion
- 1/4 cup melted butter, margarine, or olive oil
- Place pierogies in boiling water; about 5 to 7 minutes
- Meanwhile, saute onions and butter in a medium saucepan over medium heat
- Place sauteed onions and butter in a large bowl; add cooked pierogies and mix gently
- Serve and top with sour cream, if desired
For more of Mark’s Super Bowl XLVI recipes and tips, click here!
Serve in a 16.6 oz Belgian Ale Glass
- 2 oz Raspberry Liqueur
- 14.6 oz Red Stripe Beer
- Garnish with Fresh Raspberries and Blueberries on a Bamboo Skewer
- 2 oz Ketel One Vodka
- 14 oz of Light Beer
- 2 oz Cranberry Juice
- 2 oz Orange Juice
- Garnish with a lime wedge
Serve in 20 oz English Pub Glass
- 1 oz Lemonade
- 1 oz Ginger Ale
- 18 oz Harp Lager
- Garnish with Candied Ginger and Lemons on a Bamboo Skewer
Serve in a 23 oz Pilsner
- 1 oz Blue Curacao
- 4 oz Apple Cidar
- 18 oz Harp Lager
- Garnish with an Orange Slice
Serve in a 14.75 oz Porter/Stout Glass
- 4 oz Tomato Juice
- Dash of Worcestershire Sauce
- Dash of Tabasco Sauce
- 10 oz of Harp Lager
- Garnish with cocktail onions, olives and a lime wedge on a Bamboo Skewer
Serve in a 15.25 oz Classic Pilsner
- 1 oz Tanqueray Gin
- 1/2 oz Lemon Juice
- 13.75 oz Harp Lager
- Garnish with a Lemon Wheel
To set the stage for my BIG Super Bowl Party I designed a tablecloth inspired by classic cowboy bandanas. Take a close look at the pattern… it not only features Texas Icons like the Texas Star, CB Boots, Horse Shoes, etc… but I’ve also added the Super Bowl 45 logo, the NFL logo and the contending teams helmets. Making the cloth is easy, I already done the hard part – designing the bandana pattern! So now you just have to download the pattern, print it on iron-on transfer paper (found in any office supply store) and then iron on an in expensive white table cloth – and bam! You have a Texas-style tablecloth with a Super Bowl twist. Your guest will love it!
The pattern is available in Blue, Red, Steeler’s Gold, & Packer’s Green
To “kick-off” your super bowl party, I recommend a tried & true Tex-Mex favorite! Chips and Salsa!
But not just your average combination: spice it up with authentic Texan salsas and dips. Spice up the standard chips with gourmet chips that add a ton of flavor and… Shhh! Don’t tell anyone, but might be a bit healthy with blue corn and white corn with quinoa plus other grains and seeds. Serve it all up in my cowboy hat… I used my own cowboy hat! (I am all about being purposeful and careful by using what I already have in an unexpected way and protecting by lining it with plastic wrap and a section of my custom bandana print.)
During my Dallas research expedition, I encountered many tasty and fiery salsas. Each an authentic Texan salsa from Verde (green) [Native Texan Roasted Green] to Picante [D.L. Jardine’s Texacante] and a Dallas favorite: El Fenix Salsa from a famous Tex-Mex restaurant of the same name.
On my Dallas expedition I ran into a quite an unusual salsa! A Creamy Jalapeno Salsa, very unusual… first, it’s creamy and it also is quite spicy with a mega dose of jalapenos and cilantro! Unusual to some but a must-have for Texans who dunk just about anything in it… it is the Ranch dressing of Texas. Check out the recipe below -
I made this salsa tasting experience more fun by notating the spice factor with Texas Stars – one for mild and three for wild!
Creamy Jalapeno Salsa
(1) Cup Ranch Dressing
(1) Jalapeno – Chopped
Fresh Cilantro – Chopped
Combine, Chill, & Serve!
Have opposing team fans at your party? Keep the rivalry going with my signature Dueling Dogs. These dogs are loaded with tons of toppings inspired by each hometown’s favorite food traditions. And if you look closely, I’ve branded each bun with the Team’s name. They are a nod to the team’s home, but Texas-style! Click here to buy my Super Bowl Must-have Culinary Tool.
The Packers Dog is a loaded with beer marinated onions, sauerkraut, pickles and spicy brown mustard. We are using classic hot dogs for both to keep the playing field fair, but a die hard Packer would use Bratwurst at their tailgating party.
Hot Dog Buns
Hot Dogs – Cooked
Spicy Brown Mustard
Sandwich Sliced Pickles (or Relish)
Beer Marinaded Onions*
(1) Onion Sliced
8oz Dark Beer
¼ Cup of Brown Sugar
1 Tbsp Olive Oil
Heat oil in frying pan & add onions and cook, stirring occasionally, for 5 minutes, or until lightly browned and soft. Stir in sugar and beer. Bring to boil and simmer, uncovered, stirring occasionally, for 20 minutes, or until most of the liquid has evaporated and onions are caramelized.
Assemble & Serve!
The Steelers Dog is just as loaded, it just includes the kitchen sink (almost). This is inspired by the Primanti Sandwich in Pittsburgh which starts with meat (our hot dog), swiss cheese, french fries, coleslaw, topped with tomato slices. Good luck eating that with out a knife or fork!
Have fun with the dogs and use your favorite hometown condiments to create a truly regional hot dog in honor of your Super Bowl team! These dogs give your guests something else to fight over other than the game!
Hot Dog Bun
Hot Dogs – Cooked
French Fries – Cooked & Crisp
Assemble & Serve!
For half time, I’m taking you out on the range for a Texas Campfire Challenge! We can’t talk about Texas food without talking about Chili!
I have two Chili’s in the Taste-off… my signature Twice Drunken Chili and a Dallas original Cos’ Chili (they serve this Chili at the Ritz Carlton in Fearings Restaurant so you know it has to be good!) It is the battle of the beans vs. beanless chili – a timeless argument that may never be settled!
Set out oversized mugs (just like you would eat from on the range) and fill ’em up with your choice of chili and load up on your favorite toppings (in mason jars) Sour Cream, Pepper-jack Cheese, Shredded Mexican Blend Cheese, Beef Jerky, Chopped Onion, Avocado, Corn Chips or Fritos, and Crumbled Jalapeno Cornbread.
Tip: the Cos’ Chili is properly served over Fritos and topped with cheese, jalapenos and sour cream!
For the fried tortilla strips:
- 1 quart of vegetable oil
- 5 yellow corn tortillas, cut into short, narrow strips
For the chili base:
- 1 tablespoon of olive oil
- ½ small yellow onion, roughly chopped
- 1 medium carrot, peeled and roughly chopped
- 1 medium shallot, roughly chopped
- 3 medium cloves of garlic, smashed
- 1 rib of celery, leaves removed and chopped
- 2 jalapeños, sliced
- ½ teaspoon cumin
- 10 ancho chilies, stem and seeds removed
- 2 pasilla chilies, stem and seeds removed
- One 12-ounce beer, preferably Shiner Bock or another dark amber beer
- 1 cup orange juice
- 1 cup rich chicken stock
- ¼ cup toasted unsalted peanuts
- 1 cup of fried tortilla strips or Fritos Corn Chips
For Cos’ Chili:
- 1 tablespoon olive oil
- 16 ounces beef sirloin, diced small
- 1 small yellow onion
- 3 cups chili base
- Salt to taste
- Fresh ground black pepper to taste
- 1 teaspoon Tabasco
- 1 lime, juiced
- Fried thin tortillas, or Fritos Corn Chips
- Grated cheddar cheese, for garnish
- Fresh jalapeños, minced, for garnish
- Red onions, minced, for garnish
For the fried tortilla strips:
In a medium sauté pan, heat oil to 350 degrees. Add tortilla strips and cook until crispy. Remove from oil and place on paper towels to strain excess oil. Season with salt.
For the chili base:
In a medium sauté pan over medium high heat, add oil, onions, carrot, shallots, garlic, celery and jalapeño. Sauté until vegetables begin to caramelize, about 10-15 minutes. Stir in cumin and chilies. Deglaze mixture with the beer, orange juice and stock. Cook for an additional 5 minutes over medium high heat. Turn fire down to a simmer and add peanuts and tortilla strips and cook mixture until the liquid has been reduced by half, about 30 minutes. Purée in a blender until very smooth.
For Cos’ chili:
In a medium sauté pan over high heat, add olive oil, diced meat, and onions and cook until onions turn translucent, about 5-8 minutes. Add the chili base and continue to cook over medium heat until meat is tender, about 1 hour. Season with salt, black pepper, cumin, Tabasco sauce, and lime juice.
To serve, add tortilla chips in each of four warm bowls. Spoon chili on top of chips. Add garnishes, as desired.
sweet + meat = Texas Sundae
End the game with my own creation called the Texas Sundae! My Texan friends told me that this is what a New Yorker would think Texans would eat… I am confident it will take off!
I’ve topped off a crispy fried ice cream balls with gourmet toppings – sautéed bananas, chili chocolate sauce, and are you ready for it… Chocolate Covered Bacon Bits! What is more Texan than to eat meat at every meal…? To be really fun & creative – serve this in a mini plastic cowboy hat!
Don’t freak out… this is so easy to make. Melt chocolate, dip crispy fried bacon in it then use the melted chocolate to make the sauce by adding cream, a pat of butter and a dash of chili powder. Sauté some bananas in butter and brown sugar and put it all together with corn chips crusted vanilla ice cream balls – DONE!
Chili Chocolate Sauce
• 1 2/3 cups dark chocolate, roughly chopped (not baking chocolate, 8 oz)
• 1 cup heavy cream
• 1 ounce butter
• 1 teaspoon chili powder
Combine chocolate, cream, butter and chili pepper in a heavy sauce pan.
2.Cook over very low heat until all the chocolate is melted and the mixture is smooth.
3.Serve warm or cold.
Can be refrigerated for up to 2 weeks and gently reheated.
With Super Bowl Sunday hot on our heels, it’s only natural that we get into the spirit of the game with football-themed party ideas. Most of us can recall the default Super Bowl party: everyone huddles around the TV drinking beer and eating potato chips and onion dip… not so SUPER!
This year, score a touchdown (pun intended…) with friends and family with a WOW table equipped with food, fun and, yes, even games fit for all “whether your there for the love of the game or just to watch the commercials”. Mark recently met up with “Better” host Audra Lowe and gave her a few pointers on how to create an exciting environment inspired by this year’s Super Bowl home: Miami, Florida!
For the pre-game festivities, we brought the thrill of competition from the tube to the table. Taking inspiration from Super Bowl XLIV’s dualing sides, we created two drinks that will surely get your guests into the game. The Colt 45 cocktail, named for the Indianapolis Colts, takes a bit out of the competition with a secret ingredient: energy cola. On the other side, we have the All-Saints, named for the New Orleans Saints. The All-Saints explodes the flavors of the French Quarter on your taste buds.
As an extra special treat, we’ve created customized scoreboards that tally which team drink is consumed the most number of times. At the end of the game, pending the fun leaves at least one sober participant, tally up and see which team won!
Miami has a flair that is hardly matched to any other city in the United States. To start the game off right, we have a starting line-up of chips and salsa, Miami Style! Mixing a variety of exotic potato crisps served up in a football helmet with two flavorful homemade dips will keep hands greedy for a taste.
The half-time festivities are the star of your show. This is when you present guests with your main course. For our half-time presentation, we created a mini version of a Miami favorite: Cuban Sliders served with Mojo Mayo and Cumin Ketchup. We added a few party decorations to our platters and – voila! – we brought all the glitz and glamor of a half-time celebration that not only entertains guests, but also adds a much-needed pizazz to the table.
Another great option for a half-time meal is Twice Drunken Chili. Made with Mexican ale and our Thai-Chili infused tequila, Twice Drunken Chili kick starts any lagging tongue with over-the-top flavor.
We end the game on a sweet note with Post-Game Desserts. We couldn’t create a Miami-inspired WOW table without some Miami-style desserts. And what goes better with burgers than milkshakes! In classic flavors like Papaya, Dulce De Leche and south Florida’s own Key Lime Pie. The trio of mini milkshakes are just the perfect size to enjoy all three!
If you’re really looking to impress your Super Bowl party guests with something off the beaten path of beer and pizza, try this WOW table out. It’s entertaining and, best of all, an easy solution to get you out of the kitchen and into the game!