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.
- 4 tablespoons vegetable oil
- 1 pound Smithfield Andouille or hot smoked sausage, cut into ½ -inch slices
- 1 cup sliced celery
- 1 large onion, chopped
- 2 green or red bell peppers, chopped or 6 oz. canned pimientos
- 2 cloves garlic, minced
- 24 oz. (canned) chicken broth
- 1 can (16) ounces whole peeled tomatoes, coarsely chopped, undrained
- 2 bay leaves
- 1 teaspoon TABASCO brand Pepper Sauce
- ½ teaspoon dried oregano leaves
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground allspice
- 1 ½ cups uncooked rice
- 1 pound cooked chicken breast, cubed into 1-inch pieces
- celery leaves
- Heat oil over medium-high heat in large heavy saucepot or Dutch oven. Add sausage, celery, onion, bell peppers and garlic. Cook 5 minutes or until vegetables are tender; stir frequently.
- Stir in broth, tomatoes, bay leaves, TABASCO Sauce, oregano, thyme and allspice. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes; stirring occasionally. Stir in rice. Cover; simmer 15 minutes. Add chicken; cover and simmer 5 minutes longer or until rice is tender.
- Let stand covered 10 minutes. Remove bay leaf. Garnish with celery leaves.
Makes 8 to 10 servings.
- 1 Smithfield Hickory Smoked Andouille Sausage (about one pound split lengthwise)
- 3 teaspoons vegetable oil
- 1/2 cup chopped onion
- 3 garlic cloves minced
- 1 teaspoon TABASCO Original Red Pepper Sauce
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 medium tomatoes diced
- 6 cups chicken broth
- 3 16-oz. cans red beans drained
- 3 cups long-grained rice
- Broil or grill sausage until browned; keep warm.
- Meanwhile in a large deep skillet with tight-fitting lid sauté onion, and garlic in oil until lightly browned about 2-4 minutes.
- Stir in all remaining ingredients and bring to a boil. Lower heat; cover and simmer until rice is tender about 15-20 minutes.
- Serve immediately with grilled sausage.
- 1 lb. Large Lump Crabmeat, picked over
- 1 cup Crushed Saltines
- 1/2 cup Mayonnaise
- 1 Egg
- 1 tablespoon Dijon Mustard
- 1 tablespoon Worcestershire Sauce
- 1 dash Tabasco Chipotle Pepper Sauce
- Vegetable Oil for frying
- 1 Tomato, sliced
- Spread the crabmeat out on a flat pan and sprinkle the crushed saltines over the top.
- In a small bowl mix mayonnaise, egg, mustard, Worcestershire sauce and tabasco.
- Pour the mayonnaise over the crabmeat and gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.
- Form the cakes by hand.
- Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.
- Pour Oil into heavy skillet for frying.
- Fry crab cakes, a few at a time, until golden brown.
- Place coleslaw and a slice of tomato on a toasted bun. Add a crab cake on top, then drizzle with remoulade.
Instead of the chips, fry up a side of Mrs. T’s Potato and Cheddar Mini Pierogies and serve with remoulade.
- 1 egg, beaten
- 1 tablespoon milk or cream
- 3 raw shucked oysters
- ½ cup Bread Crumbs
- Vegetable oil or butter
- 2 slices bacon
- 1 egg
- Shredded lettuce
- 1 tomato, sliced
- Dash of TABASCO Green Pepper Sauce
- Green Goddess dressing
- Sourdough baguette
* Pat the shucked oysters dry with paper towels to remove moisture.
- In a small bowl, beat egg with the milk or cream. Dip the oysters in the egg/milk mixture and then the breadcrumbs.
- In a frying pan, heat the vegetable oil or butter. Add the oysters and fry approximately 30 seconds on each side or until three-fourths (3/4) cooked, remove from heat and set aside.
- While frying the oysters, fry the bacon in another skillet until the bacon becomes crisp and then fry the egg.
- Place the bacon in the sliced baguette, then top with the fried egg. Place the 3 fried oysters on top of that. Add a dash of TABASCO Green Pepper Sauce, then drizzle with Green Goddess dressing and serve on a bed of shredded lettuce and sliced tomatoes.
Makes 1 serving.
Instead of the chips, fry up a side of Mrs. T’s Potato and Cheddar Mini Pierogies and serve with Green Goddess dressing.
- 3 oz. of premium vodka
- 3 oz of tomato juice or use your favorite Bloody Mary Mix
- 1 tbs. Horseradish paste
- 3-5 dashes of Worcestershire sauce
- 2 dashes of TABASCO Original Red Sauce
- fresh cracked pepper
- a dash of sea salt
- 1 fresh lime wedge
- Highboy glass
- Two mixing glasses
- Olive spoon
- Small skewers or toothpicks
For the rim mix:
In a shallow dish mix equal parts; sea salt, garlic flakes, fresh cracked pepper, paprika, dried parsley, finely chopped dried citrus rind and for an extra kick cayenne pepper.
- Coat the rim of the highboy glass with the juice from the lime wedge and dredge the rim in the mix, fill with ice and set aside.
- In one of the mixing glasses, combine all of the ingredients and roll from one mixing glass to the other to combine. Tomato juice (and pineapple juice) should never be shaken as it makes the juice too foamy.
- Once combined, pour the mixture into the prepared glass and garnish with the skewered olive/onion/lime wheel and celery stick.
Make your bloody mary bar interactive and set up a station where guests can dress up their own drinks! Get creative with the garnishes…I included bacon, fried oysters, and shrimp to name a few.
- 1 oz Old New Orleans Crystal Rum
- 1 oz Old New Orleans Amber Rum
- 3 oz orange juice
- 3 oz unsweetened pineapple juice
- 1/2 oz grenadine syrup
- crushed ice
- Combine all ingredients; mix well (shake or stir).
- Pour over crushed ice in hurricane glass. Best enjoyed through a small straw.
- Garnish with orange wedge and a cherry desired.
Tying back to the location-based theme, Old New Orleans Rum is perfect for a New Orleans Style Hurricane. Distilled in NOLA, Old New Orleans Rum is produced by Celebration Distillation, the oldest premium rum distillery in the United States. The founder of Celebration Distillation, James Michalopoulos, is a New Orleans-based artist, who experimented with distillation through trial and error and with a crew constructed a unique combination pot and column still. For more about Old New Orleans Rum and where you can get it, visit their website at www.oldneworleansrum.com.
- 1 oz Catoctin Creek Watershed Gin
- 1/2 oz lemon juice
- 1/2 oz lime juice
- 2 oz cranberry juice cocktail
- 1/2 oz Blue Curacao
- 1/2 oz Chambord
- crushed ice
- Pour the gin, and blue curacao into a cocktail shaker filled with ice.
- Strain into a highball glass filled with fresh ice.
- Slowly pour the Chambord over the back of a bar spoon so it floats on top.
The Raven is a dark and mysterious cocktail that I’ve adapted from other recipes for the Baltimore Ravens. It calls for Catoctin Creek Watershed Gin, which is distilled in the first legal distillery in Loudoun County since before prohibition by Becky and Scott Harris. Located in the Chesapeake Bay area, this gin perfectly ties in to the location-based theme and in name pays respect to the Chesapeake Bay watershed. It is distilled from organic rye graine with a secret recipe of organic herbs and spices. For more information about Catoctin Creek, you can visit their website at catoctincreekdistilling.com.
- 2 oz Charbay “S” Hop Flavored Whiskey
- 1/2 oz lemon juice
- 1/2 oz lime juice
- 2 oz. orange juice
- lemon wheel and lime wedge for garnish
- crushed ice
- Combine all ingredients, mix well (shake or stir).
- Pour over crushed ice in hurricane glass.
- Best enjoyed through a small straw. Garnish with fruit wedge if desired.
I created The Gold Rush, similar to a Whiskey Sour, for the San Francisco 49ers. This drink calls for Charbay “S” Hop Flavored Whiskey, which is distilled in California and ties into the location theme. Charbay is a family owned business in Napa Valley that has been around since 1984 and is headed by Miles and Marko Karakasevic, a father and son team. Charbay Whiskey S is aged in used Chardonnay French Oak for 22 months, then cut to 99 proof. For more information on Charbay, you can visit their website at www.charbay.com.
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!