Chow down on these 10 crowd-pleasing Super Bowl recipes

The Super Bowl is mere days away, meaning if you don’t have your snack and drinks game starling lineups, it’s time to put them together. With the big game happening in New Orleans this year, we thought we’d go Bayou with some choice recipes. And firing up the grill is never a bad way to feed a hungry crowd, so we threw in some great BBQ options as well.

We’ve assembled a list of ten spectacular recipes that will please every member of the party. From dips to full-on dishes, it’s all there. Better, we’ve hit up James Beard Award-winning pros for the recipes.

Check out the below, featuring the work of top New Orleans restaurants as well as pitmasters like Rodney Scott and barbecue institutions like Virgil’s Real Barbecue. Just imagine a full plate of ribs and wings, all while watching the big game on the big screen — that’s a surefire recipe for an epic Super Bowl celebration. Here are some tasty Super Bowl recipes.

Turkey neck gumbo

You can’t say New Orleans without gumbo. Here’s a great recipe with a serious down-home comfort level. Shout out to the folks at Palm & Pine in NOLA for the recipe.

Ingredients:

For gumbo:

• 2 1/2 cups all-purpose flour
• 1 3/4 cups peanut oil
• 1 1/4 pounds andouille, casing removed & large diced
• 1 1/2  pounds braised turkey neck meat, picked from the bones
• 1 1/4 pounds yellow onion, medium dice
• 1 pound poblano peppers, medium dice
• 10 ounces celery, medium dice
• 1 1/2 ounces garlic, finely chopped
• 1 bay leaf
• ½ teaspoon dried thyme
• ½ teaspoon cayenne
• 1 teaspoon black pepper
• 3-4 quarts of chicken stock

For turkey necks:

• 5 pounds turkey necks
• ¼ cup blackening seasoning
• ½ pound smoked onions, sliced
• 2 poblanos, sliced
• 4 stalks of celery, cut in 2-inch chunks
• 1 head of garlic, cut in half across
• 1 jalapeño, sliced
• 2 lager beers
• ¼ ounce fresh thyme
• 1 bay leaf
• 1 tsp. black peppercorns
• 2 cups chicken stock

Method:

For gumbo:

1. In a cast iron pan or Dutch oven over medium low heat combine the flour and peanut oil whisk until the flour and oil are smooth and your roux is blonde. Switch to a wooden spoon and continue stirring your roux until a dark roux is achieved. Set roux to the side. Remove the hot sausage and set to the side.
2. In a large, wide pot (must hold at least two gallons) sauté the andouille over medium-high heat in a small amount of oil until you have some caramelization and crispy edges. Remove the andouille and set to the side, leaving the fat in your pot.
3. Next, add the onions, poblanos, celery, garlic and spices to the fat in the pot and sweat until tender over medium heat. Once tender turn heat down to low.
4. Carefully add your roux to your vegetables. This will create steam so go slowly and stand back.
5. Add 3 quarts of your stock and your turkey neck braising liquid if using. Bring up to a simmer and cook until it begins to thicken. A dark gumbo doesn’t need to be very thick, but it should briefly coat your spoon before dripping and have a pleasant weight on your palate when you taste it.
6. Add the Andouille and turkey necks, adjust seasoning as desired and more stock to thin if necessary.
7. Serve it with Potato Salad like we do, or rice, and plenty of green onions.

For turkey necks

1. Season the turkey necks with blackening seasoning and sear hard on all sides in a cast iron pan or Dutch oven.
2. Add remaining ingredients and braise covered tightly at 350 degrees for 2.5-3.5 hours until necks are tender, and meat pulls from the bones.

Fried green tomato sliders

This recipe comes from Commons Club, another New Orleans hot spot for great local food. It’s a much more interesting taking on your traditional slider. Keep in mind that the recipe below is party-ready, yielding 12 servings.

Ingredients:

• 4 medium green tomatoes, sliced 1/2-inch thick
• Kosher salt and freshly ground black pepper
• 1 cup all-purpose flour
• 3 large eggs, whisked
• 2 cups yellow cornmeal
• Canola oil for frying
• ¾ cup pecan romesco*
• 1 1/2 cups fennel chow chow*
• ¼ cup mayonnaise
• 12 soft mini buns, such as Martin’s, split and lightly toasted

*Romesco: Cut 1 tomato in half and char in broiler, cut side up. Add 1 red bell pepper, 1 clove garlic, 1/2 cup toasted pecans, 1/4 cup tomato puree, 1 tablespoon chopped flat-leafed parsley, 2 tablespoons sherry vinegar, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/4 cup EVOO, and salt and pepper to blender and puree until smooth.

*Chow Chow: Mix 1 cup chopped Napa cabbage, 1 cup fresh corn, 1 cup diced yellow onion, 4 cups finely-chopped fennel, 1 cup diced shishito peppers, 1 tablespoon salt, 1 1/4 cups cider vinegar, 3/4 cup water, 3/4 cup sugar, 1/4 tablespoon ground ginger, 1/2 tablespoon toasted fennel seeds, 1 tablespoon yellow mustard seeds, 1/2 teaspoon turmeric, and 1 teaspoon crushed red pepper in pot and bring to a boil. Reduce liquid by half and allow to cool.

Method:

1. For the fried green tomatoes, season the green tomatoes on both sides with salt and pepper. In separate shallow dishes, combine the flour, eggs, and cornmeal and season all three with salt and pepper.
2. Heat a few inches of oil in a cast-iron skillet over medium heat until it begins to shimmer or a deep-frying thermometer registers 350 degrees F. Dredge the green tomatoes in the flour, tap off the excess, and dip in the egg wash. Let the excess drip off, then dredge in the cornmeal.
3. Fry the green tomatoes in batches until golden brown on both sides, 1 to 2 minutes per side. Drain on paper towels to blot excess oil and season with a bit more salt.
4. Schmear a tablespoon of pecan romesco on the top bun. Schmear mayo on the bottom bun. Place approximately 2 tablespoons of creamy fennel chow chow over the mayo. Place a warm fried green tomato on top of the chow chow, place the top bun back on, pick, and serve.

BBQ shrimp and meatball pistolettes

Courtesy of The Bower in New Orleans, this recipe combines surf and turf for a wonderful party favor. This large-scale recipe serves 60, so scale down accordingly depending on your party size.

Ingredients:

For meatballs:

• 5 pounds ground grass-fed beef
• 3 pounds ground Gulf shrimp
• 1 onion small dice
• 5 ounces minced garlic
• 2 bunches fresh parsley
• 1 cup chopped rosemary
• 3 eggs
• 2 cups Italian bread crumbs
• 2 cup Parmigiano grated
• 5 lemons zested (save juice for sauce)
• 6 tablespoons black pepper
• Salt and creole seasoning to taste

For sauce:

• 4 Abita ambers (or similar beer)
• ¼ cup olive oil
• 3 cups Worcestershire
• 5 sprigs fresh rosemary
• Juice from 5 lemons (from above)
• 2 tablespoons raw cane sugar
• 5 tablespoons minced garlic
• 1 pound butter

Method:

1. In a pot big enough to fit your meatballs, add olive oil and sautee out garlic.
2. Then add the remaining ingredients for the sauce except the butter and reduce the liquid by half.
3. Once reduced, add butter. When that’s melted, add roasted meatballs and let simmer for 45 minutes.

Redfish dip

Showcasing a local fish species, this dip will win the crowd over, whether you’re going with chips, crostini, or something else entirely. It comes thanks to Beggars Banquet in NOLA.

Ingredients:

• 2 cups heavy cream
• 1 cup softened cream cheese
• 1 cup blue plate mayonnaise
• 8 ounces redfish filet or scrap
• 1/2 cup creole spice

Method:

1. In a sauce pot, bring heavy cream to a simmer and reduce its volume by half. Remove from heat and cool completely.
2. Season red fish liberally with creole spice and place it in a smoker preheated to 265 degrees for 45 minutes. Remove the fish from the smoker and cool completely.
3. In the bowl of a food processor, combine cream cheese, reduced cream, mayonnaise, and creole spice. Blend until smooth.
4. Break up the smoked fish into small pieces, add it to the mixture in the food processor, and pulse blend 5 or 6 times until the fish is fully combined with the dip base.
5. Serve with your favorite chips.

White bean salad

The following recipe yields about 3-4 quarts, more than enough for a large group. It comes from New Orleans’ own Costera.

Ingredients:

• 1 quart cooked white beans
• 1 cup charred corn
• 1 cup cherry tomatoes, quartered
• 1 cup red onions, thin sliced
• 1 cup pickled Fresnos*
• ½ cup salsa verde
• Chili vinegar
• ½ cup Fresno pickling liquid (can increase based on personal preference)
• EVOO
• salt & pepper to taste
• 1:1 chopped dill: chopped mint
• Poblano Tahini Puree for plating*

*Pickled Fresnos: Bring 1 gallon vinegar, 1 pint honey, 8 cloves of crushed garlic, and salt to a boil. Pour mixture over 3 Fresno peppers (sliced into rings) and let sit overnight. The peppers will mellow over time, and the vinegar will get spicier.

*Poblano Tahini Puree: Char 1 1/2 poblanos on grill and let them cool. Blend in robot coupe poblanos, 1 serrano pepper (stemmed and seeded), 4 cloves garlic, 1/3 cup Tahini, 3 tablespoons lemon juice, and just enough oil to spin smoothly. Season with salt and pepper to taste.

Method:

1. In a bowl, mix all the ingredients except the dill/mint mixture, using enough liquid to pool up and be on the juicy side.
2. To order, scoop about 1.5-2 cups of bean mixture into a separate bowl (with a decent amount of liquid).
3. Mix with 1-2 tsp dill/mint mixture. On the plate, spread a couple of tablespoons of charred poblano tahini puree and arrange bean salad on top. Finish with breadcrumbs and finishing salt.

Rodney Scott’s victory ribs recipe

Rodney Scott is a James Beard award-winning pitmaster of Rodney Scott’s Whole Hog BBQ and best-selling cookbook author of

Rodney Scott’s World of BBQ: Every Day Is a Good Day: A Cookbook

Prep time: 1 hour
Total time: 2 1/2 hours
Yield: 4-6 servings

Ingredients

For ribs:

• 3 slabs pork spare ribs, membranes removed
• 1 1/2 tablespoon Rodney’s Rib Rub
• 2 to 3 cups Rodney’s Sauce

For Rodney’s rib rub:

• 1/2 cup kosher salt (we like Diamond Crystal)
• 1/4 cup MSG
• 1/4  cup fresh ground black pepper
• 1/4  cup paprika
• 1/4  cup chili powder
• 1/4  cup packed light brown sugar
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 teaspoon cayenne pepper

For Rodney’s sauce: 

• 1 gallon distilled white vinegar
• 1 lemon, thinly sliced
• 1/2 cup ground black pepper
• 1/3 cup cayenne pepper
• 1 1/4 tablespoons red pepper flakes
• 2 cups sugar

Method

For Rodney’s rib rub:

1. Mix all of the ingredients together and store in an airtight container for up to 6 months

For Rodney’s sauce:

1. In a small stockpot, warm the vinegar over medium-high heat. After about 5 minutes, when the vinegar reaches 150 degrees Fahrenheit on an instant-read thermometer, just before it starts to simmer, add the lemon slices and continue to cook until the lemon peels begin to soften and wilt, about 10 minutes more.
2. Whisk in the black pepper, cayenne, pepper flakes, and sugar. Continue to cook over medium-high heat until the sugar is completely dissolved and the sauce reaches 190 F, about 10 minutes.
3. Remove from the heat and allow to completely cool before using. Once the lemon is removed, the sauce can be refrigerated in an airtight container for up to 8 weeks.

For ribs:

1. Fire up your grill to between 200 F and 250 F.
2. Season each slab with Rodney’s Rib Rub and make sure you get under the flap, the little piece of meat that dangles on the bone side of the ribs.
3. Place the seasoned ribs on the grill grate bone-side down, with the fatty end toward the middle of the grill. The middle of the grill tends to be hotter, so that will ensure that the thicker part of the rib gets cooked properly. Close the grill and cook: You are looking for caramelization on the ribs before you flip them. That should take about 1 1/2 hours.
4. Open the grill and look for caramelization on the bone. If it’s ready, use the mop-flip-mop method. Close the grill. Bring the grill back up to a temperature between 200 F to 250 F. Cook the ribs until the second side gets that same caramelized look. To check doneness, we pick up a slab of ribs with a pair of tongs and check how much give there is. When you pick the slab up, it should sag or flop easily. If a slight tear develops in the meat between the bones, that’s another sign of doneness.

Smoked wings recipe from Virgil’s Real Barbecue

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Established in 1994, Virgil’s Real Barbecue has been esteemed as one of the top barbecue institutions in America. Besides slow-smoking, they also use a unique combination of wood—hickory, oak, and fruitwoods—producing a distinctive, patented flavor. Along with their original New York City location, Virgil’s also has locations in Las Vegas and the Bahamas.

Prep time: 30 minutes (2 days marination time)
Total time: 3 1/2 hours
Yield: 4 servings

Ingredients

For wings:

• 8 large chicken wings
• 1/2 cup Virgil’s Dry Rub

For marinade:

• 1/2 cup vegetable oil
• 1/2 cup hot sauce
• 4 tablespoons Virgil’s Dry Rub
• 4 tablespoons granulated garlic
• 4 tablespoons granulated onion
• Juice of 1/2 lemon

For Virgil’s dry rub:

• 11 tablespoons sweet paprika
• 5 tablespoons granulated sugar
• 3 tablespoons chili powder
• 3 tablespoons dried onion flakes
• 3 tablespoons dried garlic flakes
• 3 tablespoons dried parsley flakes
• 2 tablespoons Kosher salt

For sauce:

• 10 tablespoons unsalted butter
• 1 teaspoon cornstarch
• 4 tablespoons white vinegar
• 3/4 cup hot sauce
• 1/4 teaspoon cayenne pepper

For blue cheese dip:

• 2 cups blue cheese crumbles, divided
• 1 cup mayonnaise
• 1/2 cup buttermilk
• 2 teaspoons hot sauce
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/4 cup finely chopped scallions
• 1/2 cup finely chopped celery

Method

1. To make the dip, combine 1 cup of the blue cheese, mayonnaise, buttermilk, hot sauce, Worcestershire sauce, and salt in the bowl of a food processor and blend on low until smooth.
2. Remove to a medium mixing bowl and fold in the rest of the blue cheese, scallions, and celery, being sure to break up the larger blue cheese crumbles. Place in a covered container and refrigerate overnight.
3. Mix all the marinade ingredients in a large mixing bowl. Place the wings in a large container with a lid and pour the mixture over the wings. Toss until the wings are thoroughly coated. Cover and refrigerate for two days.
4. Mix all the dry rub ingredients in a bowl.
5. Preheat the grill or smoker to 245 F.
6. Spread the wings on a sheet pan and wipe away the excess marinade. Sprinkle liberally with the dry rub, coating the wings all over.
7. Position the wings on the grill away from the direct heat of the coals or burners, and add hickory to the smoker or hickory chips on the coals or gas burners.
8. Cook the wings for about 3 hours, flipping every 30 minutes (their internal temperature should be about 165 F when cooked.)
9. While the wings are cooking, cut the butter for the sauce into 1-inch cubes and refrigerate. Whisk the cornstarch into the white vinegar, in a small bowl.
10. In a medium sauté pan over medium heat, bring the hot sauce to a simmer and whisk in the thickened vinegar. Return to a simmer, cook for 1 minute, and remove from the heat.
11. Add the cayenne and slowly whisk in the cold butter. Keep warm until serving.
12. Remove the wings from the smoker or grill and put half of them into a bowl, cover with the sauce, and toss. Repeat with the remaining wings and serve on a platter, with the blue cheese dip on the side.

Virgil’s Texas chili recipe

While there’s a lot of good chili recipes out there, this exciting chili recipe from Virgil’s Real Barbecue is upgraded with the addition of grilled skirt steak.

Prep time: 1 hour 15 minutes
Total time: 3 hours 15 minutes
Yield: 4-5 servings

Ingredients

For the chili:

• 2 tablespoons Texas Chili Spice Mix (see below)
• 1/4 cup canola oil
• 2 lbs skirt steak
• 2 teaspoons kosher salt
• 1/3 lb sliced bacon, diced
• 4 cups yellow onions, finely diced
• 2 cups green peppers, finely diced
• 1/2 cup chopped garlic
• 1 (28-ounce) can crushed tomatoes, drained
• 2 tablespoons dark brown sugar
• 2 tablespoons dried Mexican oregano
• 2 tablespoons Texas-style chili powder (use 3 to 4 tablespoons for a thicker chili)
• 3 tomatillos, rinsed and diced
• 3 tablespoons corn masa flour (recommended brand: Masaca)
• 2 tablespoons pureed chipotle in adobo sauce
• 5 cups beef broth
• 2 (16-ounce) cans black beans
• 1/2 bunch cilantro, coarsely chopped, divided
• 1 (13-ounce) bag tortilla chips, crushed

For the Texas chili spice mix (makes 1 cup):

• 2 tablespoons guajillo chili powder
• 2 tablespoons chipotle powder
• 6 tablespoons ground cumin
• 4 tablespoons dry Mexican oregano
• 4 tablespoons sweet paprika

For the Chipotle cream (optional — to top):

• 10 1/2 ounces goat cheese
• 2 tablespoons pureed chipotle in adobo sauce
• 1 cup plus 2 tablespoons heavy whipping cream
• Juice of 1/2 lemon
• Juice of 2 limes
• Zest of 1/2 lime
• 1/2 teaspoon kosher salt

Method

For the chipotle cream: 

1. Combine all the ingredients for the chipotle cream – except for the zest – in a food processor. Process until evenly incorporated.
2. Remove to a medium bowl and fold in the zest. Refrigerate for at least 2 hours before serving.

For the chili:

1. Mix 2 tablespoons of the Texas Chili Spice Mix with the oil to make a paste. Dust the skirt steak with salt, then baste with the paste.
2. Marinate for 1 hour and then grill over high heat until medium-rare. Set aside and allow to rest.
3. In a large, heavy-bottom pot, render the diced bacon until it is crispy. Add the onions, green peppers, and garlic, and sauté until slightly brown.
4. Add the tomatoes, brown sugar, oregano, chili powder, tomatillos, flour, and chipotle. Heat for 3 minutes, or until the mixture begins to thicken.
5. Add the beef broth, bring to a boil, and reduce to a simmer. Simmer uncovered for 1 hour.
6. Cut the steak against the grain into small cubes. Add the steak and beans to the chili, and simmer for an additional 20 minutes.
7. Add most of the chopped cilantro, mix well, and serve over crushed tortilla chips. Top with a dollop of chipotle cream and a sprinkling of fresh cilantro.

BBQ beef ribs recipe

This recipe is provided by Kansas City pitmaster Megan Day of Burnt Finger BBQ. A Chopped Grill Masters champion, Day has also been featured on the Today Show and HSN.

“Football is played with your hands, so finger foods are really a must when watching “The Big Game.” In our house, barbecue ribs are always on the menu during the final big games of the football season,” said Day. “The bigger the game, the bigger the rib! What’s great about these mammoth beef ribs is that they are easy to master in your oven or on a barbecue pit, they serve a crowd, and no one goes home hungry. Also, guests can either take one for themselves, or cut the meat off the bone and share with a friend.”

Prep time: 40 minutes
Total time: 4 1/2 to 6 1/2 hours
Yield: 3-4 servings

Ingredients

• 1 (5 to 6 lb) rack of beef plate ribs, 3 large bones attached
• 1/3 cup Smokey KC barbecue rub
• 2 cups Smokey KC barbecue sauce

Method

1. Remove the layer of membrane on the back of the ribs by working a butter knife between the bone and the thick layer. Continue to do this to each bone until you can get your fingers under the membrane to pull it away from the entire backside of the rib rack.
2. Turn the rack over to the beef side. Using a sharp knife, trim away any excess fat and remove any silver skin, the thin pearlescent membrane on top of the beef.
3. Evenly coat the entire rib rack with barbecue rub. Let the rubbed rack stand for at least 20 minutes.
4. Preheat the oven or *pit to 250 F.
5. For the oven, place the ribs, bone side down, on a foil-lined tray. Place foil over ribs, carefully crimping the foil around the edges of the pan to prevent steam from escaping. Place the covered rib tray on the center rack of the oven and cook for 4 1/2 to 5 hours. *For the pit, place ribs, bone side down on the rack and smoke for 2 hours, or until you have a nice color to the ribs. Wrap in foil and cook over indirect heat for an additional 2 1/2 to 3 hours.
6. Check for doneness by poking the meat between the bones. There should be no resistance.
7. Carefully remove the foil top and baste the ribs with your barbecue sauce.
8. Return ribs, uncovered, to the oven or the pit for no more than 10 minutes. Allow the sauce to set in the heat, then promptly remove.
9. Loosely cover the meat with foil. Let ribs rest for at least 30 minutes before handling and serving.
10. Slices through the meat between each rib bone. This will serve 3- 4 people or you can cut the meat in half and feed a few more people.

Barbecue shrimp skewer recipe

These tasty shrimp skewers use Wild Argentinian Red Shrimp from Omaha Steaks. Based in Omaha, Nebraska, Omaha Steaks delivers a variety of meat and seafood products throughout the country.

Prep time: 10 minutes
Total time: 25 minutes
Yield: 4 servings

Ingredients

• 1/4 lb unsalted butter
• 1 tablespoon garlic, minced
• 2 tablespoon + 1 teaspoon prepared blackened seasoning
• 1 tablespoon Louisiana hot sauce
• 2 tablespoon Worcestershire sauce
• 1 lemon, juiced
• 1/2 cup Beer
• 4 each Bamboo skewers, soaked in water for 1 hour
• 12 ounce Omaha Steaks Wild Argentinian Red Shrimp

Method

1. Preheat grill to high.
2. In a large pan on the stove, melt 1 tablespoon of the butter on medium heat.
3. Add garlic and cook until soft. Add hot sauce, Worcestershire, Lemon, beer, and 2 tablespoons of blackening seasoning.
4. Bring to a boil and cook 5-10 minutes or until sauce is thick and reduced. Remove from heat and stir in the remaining butter.
5. Thaw and skewer shrimp on 4 bamboo or sugar cane skewers.
6. Season the shrimp with the reserved 1 tablespoon blackening seasoning.
7. Grill 2-3 minutes per side, depending on the size of shrimp.
8. Pour sauce over each skewer when serving. Serve with a glass of Lucky Bucket Lager and some good crusty bread for mopping up the sauce.

At this point, the score of the big game is irrelevant. Your guests are full and happy, begging you for your BBQ recipes and the other Super Bowl recipes and washing down the last bites with a refreshing soda or a good cold IPA. The Super Bowl is fine, but quality BBQ is the real MVP.