Super Bowl Recipes
You’ve got the 55” big screen HDTV, the decorations, and games, now make your Super Bowl Party even better with some of the best and most extravagant tailgating recipes ever. The great folks at Metromix have pulled together the Super Bowl Recipes from the Top Chefs of Denver.
- Super Bowl Recipe #1 Chorizo bean dip
- Super Bowl Recipe #2 curry scented garbanzo dip
- Super Bowl Recipe #3 Spinach, bacon and tomato dip
- Super Bowl Recipe #4 Crab cigars with homemade sweet chili sauce
- Super Bowl Recipe #5 Green chili dip
- Super Bowl Recipe #6 Lamb Ribs Recipe
- Super Bowl Recipe #7 Hatch chili con queso
- Super Bowl Recipe #8 Morton’s mini cheeseburgers
- Super Bowl Recipe #9 1554 cheese dip
- Super Bowl Recipe #10 Spinach artichoke dip
- Super Bowl Recipe #11 Black bean and turkey recipe
- Super Bowl Recipe #12 Bar smoked duck pizza
- Super Bowl Recipe #13 Kettle chip nachos, Rialto-style
Super Bowl Recipe #1
Chorizo bean dip
Here’s a fast, fun and delicious Super Bowl Recipe for tailgating at the big game or for your home.
1 16oz. can of your favorite can of refried beans
½ lb. ground pork
1 small yellow onion small dice
2 cloves fresh garlic minced
1 TB Ancho chile powder
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. Mexican oregano
1 TB red wine vinegar
¼ to ½ cup chicken broth
Fresh black pepper
2 scallions minced for garnish
Tortilla Chips for dipping
Heat a large sauté pan to medium high heat. Add ground pork and onions, cook until the pork is halfway done. Add garlic, Ancho powder, cumin, coriander, Mexican oregano, and season with salt and pepper. Cook until spices “bloom” approx. 2- minutes. Add vinegar and the refried beans. Gently stir to incorporate beans and chorizo. If mixture seems too thick then add chicken broth to desired thickness. Check seasoning and adjust if necessary. Pour bean dip in a bowl and garnish with minced scallions. Serve tortilla chips on the side for dipping. Serves six to eight Super Bowl fans.
Super Bowl Recipe #2
Madras curry scented garbanzo dip
Jennifer Jasinski from Rioja, Bistro Vendome and Euclid Hall scores high on madras curry-scented garbanzo dip:
2T. olive oil
2 cups drained garbanzo beans (reserve the liquid)
1/2 cup shallots, sliced
1./4 cup Italian parsley, chopped
1 1/2 tsp. madras curry
2 oz. garbanzo bean liquid
1/2 cup sour cream
1 tsp. orange zest
Salt & pepper, to taste
1 package pappadams
Oil for pappadams (1/4 cup)
In a sauté pan with the olive oil sauté the shallot until a very light golden brown. Add the curry and cardamon and toast for a few seconds to open the flavors up from the curry. Add the garbanzos and remove from the fire. Place the entire contents of the pan in the food processor with the S blade and pulse. Addthe 2 oz. of the garbanzo liquid to the emptied sauté pan so you get all the flavor out of the sauté pan and add to the food processor after you have deglazed the pan.. Using a micro plane, zest an orange but only add 1 tsp. of orange zest. Add the sour cream and season to taste. Reserve this until ready to serve.
To cook the pappadams, brush on both sides with olive oil and toast on the grill until you see the dough change to opaque. They can brown quickly so make sure to flip them every few seconds. When done, remove from the grill promptly and they will crisp up in a few seconds. Break up in pieces serve with the dip.
Chef’s notes: At Rioja we use fresh garbanzo beans and we shuck them daily. If you find fresh garbanzo’s they really make a difference. You will need to blanch them before using them in this recipe.
Super Bowl Recipe #3
Spinach, bacon and tomato dip
Leo Harvey from Big Game Restaurant & Lounge shares his recipe for spinach, bacon and tomato dip for the pigskin loving Super Bowl fans.
Total prep time: 30 minutes
8oz cream cheese, softened
4oz sour cream
1-10oz package of frozen chopped spinach, thawed
1/4cup grated parmesan cheese
1cup shredded mozzarella
4-6 slices of bacon
1 large vine ripe tomato
Cook bacon until crispy, set aside to cool then crumble. Reserve 1 tablespoon of bacon fat (optional). In a mixing bowl, mix together cream cheese, sour cream, and parmesan until fully incorporated. Stir in spinach and mozzarella. Chop the tomato into small dice-size pieces and fold into the spinach mixture along with the bacon crumbles. Place everything in a microwave safe container and microwave on high for 4-5 minutes or until bubbly, stopping halfway through to stir the dip. Serve with crackers, bread or tortilla chips. Serves four to six guests.
Super Bowl Recipe #4
Crab cigars with homemade sweet chili sauce
Executive Chef Elise Wiggins from Panzano shares her unique recipe for Super Bowl XLV:
1 lb. blue crab (lump)
2 lbs goat cheese
¼ cup cream cheese
¼ cup fennel minced
¼ cup red bell pepper(minced)
¼ cup yellow bell pepper (minced)
¼ cup red onion (minced)
1 tbsp fresh tarragon (chopped)
1 package small wonton wrappers
¼ cup egg Wash (gently whisked egg and tsp water)
Heat sauté pan with a tablespoon of oil. Sauté peppers, onions and fennel until soft. Allow to cool and then gently combine with the remaining ingredients except for the wonton. Do not overmix.
Lay about 6 wontons at a time out on your counter. Using a pastry brush or your fingers….rub a little egg wash on the wonton. Place about 2 tbsp of filling at the lower section of the wonton. Keep the filling away from the edges. Roll up like a cigar and pinch both ends in.
Heat peanut oil or vegetable oil up to 350 degrees. Fry until golden brown. Drain and set on paper towel. Serve with your homemade sweet chili sauce. Makes about 36-48 crab cigars.
Sweet citrus chili sauce:
2 oz apple cider vinegar
1 orange for the zest
½ cup honey
¼ cup red bell pepper (small diced no seeds)
1 tbsp chili flakes
1 each shallot (minced)
1 each garlic cloves (minced)
1 tbsp chive (minced)
Super Bowl Recipe #5
Green chili dip
Chef Aaron Youngblood from Dixon’s Downtown Grill scores big with his amazing green chili dip:
2 cups sour cream
1/4 cup roasted, peeled, and diced Anaheim chiles
2 tbs chopped fresh cilantro
1 tsp onion powder
1 tsp cumin
Splash of lime juice
Salt and pepper to taste.
Mix all ingredients together and serve with tortilla chips.
And extra bonus points for bruschetta:
2 cups diced tomatoes
2 tbs chopped garlic
1 tbs chiffonade basil
2 oz olive oil
Salt and pepper to taste.
Mix all ingredients together and serve with Italian bread and fresh mozzarella.
Super Bowl Recipe #6
Spicy malted lamb ribs with pistachio mint recado and rose blossom yogurt
Chef Matt Selby from Steuben’s and Vesta Dipping Grill never ceases to amaze us. Not only does he share his recipe, he gives the back story behind it.
*Plan on 3-5 pieces per person as an appetizer.
*Allow ribs to marinate overnight.
Matt Selby: I actually first did this recipe in the opening months of Steuben’s for a family meal. Chef Brandon and I found ourselves with a case of lamb ribs that we didn’t need (and probably didn’t order!), so we cooked them up for the staff. At the time, I was obsessed with cooking with malt powder…. I felt like it had an interestingly deep and complex caramel flavor that would compliment gamey meats. The rest of the ingredients all just go well with lamb. The Coca Cola seemed like it would bring out more of the malt, while adding a different kind of sugar to caramelize.
Now when it came to putting these on the menu at Vesta, Chef Wade had been thinking about a smooth sauce, with rose blossom water and yogurt. When he made it for the first time, I tasted and knew immediately that it was perfect for the lamb ribs.
Chef-y terms: Recado has a couple different meanings, most important is how it’s used in Mexican cooking, which is “compliments” or “provisions”. So a recado is a compliment or provision to a dish. Recados are generally a dry spice mix. I like to moisten them with oils, and citrus juice, and use them either as a pre “dry marinade”, or as a finishing rub like in this recipe.
Lamb rib marinade:
4 racks lamb ribs
2 cup plain yogurt
1/2 cup Coca Cola
1/4 cup Sriracha hot sauce
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1/4 cup malt powder
1 tablespoon chopped garlic
1 tablespoon brown sugar
Place the ribs in a large zip lock bag. And then place the remaining ingredients in a mixing bowl, and whisk to combine. Pour the marinade into the bag with the ribs, seal it and kneed the bag to mix.
Pistachio mint recado: Can be made 24 hours in advance
1 cup pistachios
1/2 cup Panko breadcrumbs
2 teaspoons ground coriander
1/4 cup packed mint leaves
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 teaspoons extra virgin olive oil
Preheat oven to 250 degrees. Place pistachios on a baking tray, and toast in the oven for 8-12 minutes, until they are a dark and roasty color. Remove from the oven to cool to touch. In a food processor, combine all of the ingredients EXCEPT the olive oil. Pulse the ingredients until they are coarsely ground and homogenous. With the processor moving, drizzle in the olive oil.
Rose blossom yogurt: Can be made 24 hours in advance
1 cup plain yogurt
2 teaspoons ground coriander
1/2 teaspoon rose blossom water
1 tablespoon white sugar
1/2 teaspoon kosher salt
Combine all ingredients in a mixing bowl, and whisk to combine. Prepare the ribs and preheat oven to 250 degrees. Remove the ribs from marinade and save the marinade. Place the ribs, curve side down, onto a large baking sheet, and generously sprinkle with salt and pepper. Turn the ribs over, and season with salt and pepper again.
Loosely cover the ribs with foil…don’t wrap the foil around the edges of the baking tray, otherwise you will steam the ribs. Roast the ribs for 3 hours. Remove from the oven in 15-minute intervals to baste with the saved marinade. Remove the foil for the last 15 minutes to caramelize the ribs. Feel free to leave the ribs in the oven for up to an extra 20 minutes to build caramelization. Remove from the oven, and using tongs, press each rack into the pistachio mint recado, curve side down. Slice the ribs, and drizzle them with the rose blossom yogurt. Stack the ribs onto a plate like Lincoln logs for a dramatic presentation. Garnish with snipped chives, chopped mint or oregano. Even better with this dish, is to cool the ribs, and then grill them. When you take them off the grill, pick up with the pistachio recado and proceed with serving.
Super Bowl Recipe #7
Hatch chili con queso
Our buddy Paul C. Reilly from Encore on Colfax makes things simple by not completely boggling our minds for his hatch chili con queso recipe:
1/2 lb roasted hatch chiles
2 tbsp vegetable oil
1 cup yellow onions, chopped
1/4 tsp cayenne pepper
2 tbsp all purpose flour
1 large tomato, seeds removed, chopped
1 cup heavy cream
1 1/2 cup grated sharp cheddar
1 cup grated pepper jack
Sweat onions and cayenne pepper in oil. Add flour and cook 1 minute until onion mixture is thick. Add in tomatoes and chiles and cook 1 more minute. Whisk in cream slowly and stir until thick. Slowly add in grated cheeses while continuously stirring. Serve immediately with corn tortilla chips.
Super Bowl Recipe #8
Morton’s mini cheeseburgers
Morton’s knows their way around our favorite red meat. They make some of the best burgers Denver has to offer and here they give us the dish on how to make their mini cheeseburgers:
Makes 12 mini cheeseburgers:
2 lbs ground sirloin
6 tablespoons tomato juice
2 large eggs
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
12 mini hamburger buns or small soft dinner rolls, each about 2 ½ inches in diameter, split in half
6 ounces cheddar cheese, cut into thin slices about the size of the burgers
12 leaves iceberg lettuce, each about 1 inch
larger than the buns
12 slices plum or other ripe tomato, about the same size as the burgers
12 slices red onion, each about 1/8 inch think
Ketchup for serving
Mustard for serving
Preheat the broiler. Position the broiler tray about 2 inches from the heat source. In a mixing bowl, combine the sirloin, tomato juice, eggs, salt and pepper. Use your hands or a wooden spoon to mix thoroughly but gently. Divide the meat into 12 equal portions and form into hamburger patties. Remove the broiler tray from the broiler and arrange the buns, cut side down, on the tray.
Toast the buns under the broiler for about 30 seconds on each side, or until lightly browned. Be careful that the buns do not get too browned. Remove the buns and reserve. Arrange the burgers on the broiler tray and broil for 3 to 3 ½ minutes. Turn over and broil for 3 to 3 ½ minutes longer for medium. Lay the cheese on top the burgers during the last 1 ½ minutes of cooking. (For medium-rare, broil the hamburgers for 2 ½ to 3 minutes on each side, for well done, broil for about 4 minutes on each side.)
Put the cheeseburgers on the buns and garnish each with lettuce, tomato and onion. Secure with a toothpick, if it makes serving easier. Serve the cheeseburgers with ketchup and mustard on the side.
Chef Note: We use ground sirloin with an 80:20 ration of lean beef to fat. Try to find beef with a similar ratio for the juiciest burgers.
Super Bowl Recipe #9
1554 cheese dip
Lucky Strikes Lanes is known for a great place to let off stress on bowling pins, but a lesser known fact is how yummy their food is. Unlike the typical greasy bowling alley food, Lucky Strikes is a grade-A restaurant. They prove our point with their 1554 cheese dip recipe:
10 oz New Belgium 1554 Enlightened Black Ale
2.5 lbs Velveeta cheese
5 oz smoked Gouda
2 ¼ cup heavy whipping cream
1 tsp garlic powder
1 tsp kosher salt
½ tsp white pepper
.25 lb chopped applewood smoked bacon
1 loaf toasted pumpernickel points
Cube Velveeta cheese, grate smoked gouda and place in a medium size mixing bowl; add heavy cream. Place sauce pan on stove with medium heat and top mixing bowl on sauce pan to create a double boil; water should not touch the bottom of mixing bowl. Once the heavy cream and cheese are blended together add white pepper, garlic powder, and salt and whisk ingredients together. Add the 1554 Enlightened Black Ale.
Bacon and pumpernickel points:
Preheat oven to 400°, place your bacon on baking sheet and pumpernickel slices on a separate baking sheet. Once oven at temperature place bacon on bottom rack of oven and pumpernickel slices on the top rack; toast pumpernickel slices on both sides remove from oven and cut in half from left to right and from right to left to give 4 toasted points per slice. Cool bacon on a paper towel to soak excess grease; rough chop bacon into bits. Use chopped bacon and remaining Gouda as a garnish for the finished 1554 Cheese Dip; serve with toasted pumpernickel points.
Super Bowl Recipe #10
Spinach artichoke dip
No party is ever complete without a bowl of spinach artichoke dip. Come on, you’ve got to agree with us on that one. Marco Ramirez, executive chef of The Palm, shares his recipe for spinach artichoke dip.
4 cups cpinach, chopped
2 cups heavy cream
2 tablespoons butter
¼ teaspoons nutmeg
1 teaspoon salt
½ teaspoon white pepper
¼ cup onion, diced
1 cup artichoke hearts
1 teaspoon truffle oil
1 1/2 cup parmesan cheese, grated
¼ cup red pepper
½ cup sour cream
Mix all of the ingredients. Starting with the spinach, working down the list. Transfer to a classing baking dish. Top with more parmesan cheese. Bake at 400° until bubbly and golden brown. Serve with corn tortilla chips, crusty bread or fresh vegetables.
Super Bowl Recipe #11
Black bean and turkey recipe
Okay, you better believe that one of Denver’s hottest sports bar, LoDo’s Bar and Grill knows how to whip up a good football appetizer. All three LoDo’s Bar and Grill locations serves the black bean and turkey recipe…and now you can too! Also, if you’re not in the mood to cook, they are offering a bloody Mary bar for $5-$6 and football squares for Super Bowl XLV.
2 lb ground turkey
1/4 cup vegetable oil
1/4 tbs fresh garlic
3/4 cup diced yellow onion
1 fresh jalapeno
**3/8 cup chili spice (see recipe below)
3/4 cup flour
6 cups water
1/4 cup chicken base
3/8 cup brewed coffee
1/2 can black beans
1/8 cup chili powder
1/2 tbs cumin
1/8 chipotle powder
1/8 tbs granulated garlic
1/8 tbs black pepper
Sauté in canoloa oil, jalapenos, turkey and garlic. Sauté until turkey is cooked. Add flour and the rest of the ingredients. Boil on low heat for 30 minutes.
Super Bowl Recipe #12
Bar smoked duck pizza
Now if your guests are a little bit more fancy than the usual seven layer dip kind, use McCormick’s Fish House bar smoked duck pizza recipe for your schmancy Super Bowl XLV party.
Ingredients for the duck:
1/4 cup hickory chips, soaked in water for 1 1/2 hours
2 duck breast halves, boned
1 1/2 tablespoons Denver Rub
1/2 teaspoon vegetable oil
For the pizza:
1 lb hay stack mountain goat cheese, grated
1 cup sliced roma tomatoes
Pizza dough for 2 (12-inch) pizzas, recipe follows
Olive oil, for greasing pans
2 cups Red Onion Relish
2/3 cup thinly sliced Basil
2 teaspoons truffle oil, or to taste
Place soaked hickory chips in the bottom of a stovetop smoker and add enough water to come 1/4-inch up the sides of the pan. Place smoker on the stovetop over high heat until the water comes to a boil. While waiting for the water to boil, cut slits into the fat on the fatty side of the breast halves and season both sides with the Denver Rub. When water has come to a boil, position drip pan in smoker, then oil rack with the vegetable oil and place this in the smoker. Position duck breast halves on top of the oiled rack, fatty side up, and cover smoker with its lid. Reduce heat to low and cook for 15 to 20 minutes, or until duck is cooked through. Remove duck breasts from the pan, and when cool enough to handle, slice or tear into bite-sized pieces.
Preheat the oven to 500 degrees F.
While the duck is smoking,. Slice Roma tomatoes. Roll or shape pizza dough into 2 12-inch circles and place on lightly greased baking sheets. Spread each pizza with half of the Cheese. Top each pizza circle with half of the duck, Roma Tomatoes, Onion Relish, and remaining Cheese. Bake pizzas for 20 minutes, or until golden brown and crispy. Drizzle pizzas with the truffle oil and sprinkle with the chopped basil before serving.
Basic pizza dough by hand (that’s what she said) method:
1 package active dry yeast
1 cup warm water (110º F)
2 1/2 to 3 cups flour, plus more if necessary
1 1/2 teaspoons salt
1 1/2 tablespoons extra virgin olive oil
In a large bowl combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add 1/2 of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.
Super Bowl Recipe #13
Kettle chip nachos, Rialto-style
Our friends at Rialto Cafe helped us out by handing over their recipe for kettle chip nachos. Executive Chef Rob McCarthy tells us what we need to impress our Super Bowl XLV guests this year. Booom.
3/4 cup cream
1/2 cup whole milk
1/2 cup cream cheese
1/2 cup Gorgonzola cheese
1/2 cup Frank’s Red Hot Sauce
Salt and pepper to taste
Bring cream and milk to a boil, simmer for 5 minutes. Remove from heat and let stand for 3 minutes. Wisk in cream cheese, gorgonzola cheese, hot sauce, salt and pepper. Pour over kettle chips. Garnish with scallions, diced red pepper and parsley!
And for extra bonus points, they shared one more!
Buffalo corn dogs:
3 cups pancake mix
1 cup corn meal
2 ½ cups water
1 pound buffalo bratwurst
Mix pancake, corn meal, egg and water until smooth. Let stand for 5 minutes. Cut buffalo bratwursts in half lengthwise, then cut into ½ inch pieces. Using a toothpick, dip sausage in batter and fry at 350° for 2 to 3 minutes. Serve with your favorite barbecue sauce or flavored mustard and ketchup. Be sure to stop in Rialto Café and try the buffalo corn dogs with their famous huckleberry ketchup and horseradish mustard.
Please send us your favorite Super Bowl Recipes to share and add to the collection. Also if you send us your pictures from your tailgating or Super Bowl Parties we’d love to add them to our new collection.