I love a good party. What I love more than the actual party? The Food. Therefore, I’m here to help you have some remarkably BOMB food for the biggest football game of the year.

Superbowl is probably more important than Valentine’s Day to me – in my opinion. Don’t shoot me you sickly little love birds, I’m just expressing what I feel deep down in the pits of my soul. Ergo, if I’m at a SuperBowl party and the food sucks… my loving soul would probably leave my body and be replaced with a raging bi… just kidding. However, I would literally be heartbroken.

Which is why I’m here to help you “WOW” your guests for your next SuperBowl shindig. Whether you’re planning to host the best football party ever or just want to bring a dish that steals the show; these party favorites are sure to knock your guests off of their feet and crown you the Football Shindig Champion.

(It’s an actual thing..I checked) 

Perfect Fried Pickles

Fried Pickles

  • Servings: 10
  • Difficulty: easy
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Ingredients:

– 1 jar Kosher Dill Spears, drained
– 1/2 cup, AP Flour
– 3  Eggs, beaten
– 1/4 Milk
– 1 1/2 cups Bread Crumbs
– 1 tsp. Parsley
– 1 tsp. Garlic Powder
– 1 tsp. Paprika
– Salt & Pepper, to taste

– 1 qrt. Vegetable Oil, for frying
– 1 cup Buttermilk Ranch, for dipping

Directions:

Preheat oil to 365ºF in a fryer or a deep heavy bottom skillet.

In a medium bowl, season flour with salt and pepper. Set Aside.
In another medium bowl, whisk together eggs and milk. Set aside.
In a large bowl, combine, breadcrumbs, parsley, garlic powder, paprika,salt and pepper.

Dredge pickles in flour, shake off the excess. Next, dip the pickles (only a few at a time) in egg wash mixture. Then one at a time, roll pickles in breadcrumbs until completely coated. Repeat with remaining pickles.

Deep fry pickles in batches for about 1-2 mins or until golden brown. Serve hot with choice of dipping sauce.

Mozzarella Sticks

Mozzarella Sticks

  • Servings: 10
  • Difficulty: easy
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Ingredients:

– 1/4 cup Flour
– 1.5 cups Panko Breadcrumbs
– 2  Eggs, beaten
– 1-2 Tbsp. Milk
– 1 tsp. Parsley
– 1 tsp. Garlic Powder
– 1 tsp. Paprika
– Salt & Pepper, to taste
– 1 lb. Mozzarella Cheese Sticks, halved

– 2-3 cups Vegetable Oil, for frying
– Buttermilk Ranch or Marinara, for dipping

Directions:

Preheat oil to 365ºF in a fryer or a deep heavy bottom skillet.

In a medium bowl, season flour with salt and pepper. Set Aside.
In another medium bowl, whisk together eggs and milk. Set aside.
In a large bowl, combine, breadcrumbs, parsley, garlic powder, paprika,salt and pepper.

Dredge cheese sticks in flour, shake off the excess. Next, dip the pickles (only a few at a time) in egg wash mixture. Then one at a time, roll cheese sticks in breadcrumbs until completely coated. Repeat with remaining cheese sticks.

Freeze cheese sticks, before frying.

Deep fry cheese sticks in batches for about 1-2 mins or until golden brown. Serve hot with choice of dipping sauce.

Fried Catfish Sliders

Fried Catfish Sliders

  • Servings: 10
  • Difficulty: medium
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Ingredients:

– 2 lbs. Catfish Nuggets (about 20
– 6 cups Fish Fry*
– 1 cup Buttermilk
– 2 cup Hot sauce

Fish Fry:
– 4 cup Corn Meal
– 2 cup Flour
– 2 tsp. Onion Powder
– 2 tsp. Garlic Powder
– 1 Tbsp. Paprika
– 2 tsp. Oregano
– 2 tsp. Thyme
– 2 tsp. Cayenne
– 1 Tbsp. Salt
– 1 Tbsp. Pepper

– 1 qrt. Vegetable Oil, for frying
– 20-24 Slider Buns
– Lettuce & Tomato or Cole Slaw
– Tarter Sauce or Remoulade

Directions:

Preheat oil to 365ºF in a fryer or a deep heavy bottom skillet.

In a medium bowl, season catfish with hot sauce. Set Aside.
In another medium bowl, combine buttermilk and hot sauce. Set Aside.
In a large bowl, combine fish fry ingredients.

Dredge fish in fish fry mix, shake off the excess.
Fry fish in preheated oil in batches for about 2-3 mins or until golden brown. Drain on cooing rack or parchment paper.
Prep slider buns with choice of topping and sauces.
Serve hot.

BBQ Shrimp Cake Sliders

BBQ Shrimp Cake Sliders

  • Servings: 10
  • Difficulty: easy
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Ingredients:

– 1 lb Shrimp, peeled. cleaned, chopped
– 1 cup Breadcrumbs
– 3  Eggs, beaten
– 2 tsp. Parsley
– 1 tsp. Garlic, minced
– 1 tsp. Smoked Paprika
salt & pepper, to taste

– 10 Slider Buns, toasted
– 1/4 cup Greek Yogurt or Mayo
– 1/4 cup BBQ Sauce

Directions:

In a small bowl, combine mayo and bbq sauce. Set Aside.

In a large bowl, combine shrimp, breadcrumbs, eggs, parsley, garlic, paprika, salt, and pepper. Combine.
Use a 1/4 cup of the shrimp mixture to form shrimp cake patties.

Once you’ve formed all of the shrimp cakes, heat a skillet of griddle with non stick cooking spray or oil.
Cook shrimp cakes for about 2-3 mins on each side, or until cooked through.

Build sliders with and serve with BBQ spread.
Serve.

Bacon Chipotle Wrapped Chicken w/ Raspberry Chipotle Sauce

Bacon Wrapped Chicken Fingers

  • Servings: 8-10
  • Difficulty: medium
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Ingredients:

– 1 lb Bacon
– 2 lb Chicken Tenders (16-20 tenders)
– 1 tsp. Onion Powder
– 1 tsp. Parsley
– 1 tsp. Garlic Powder
– 1 tsp. Paprika
– Salt & Pepper, to taste

– 1 – 7oz can San Marcos Chipotle Salsa
– 1 cup Raspberry Preserves
– 1 cup Water

Directions:

Preheat grill to 375ºF or oven to 425ºF

In a food processor, blend water, raspberry preserves, and chipotle salsa. Strain. Transfer to a sauce pot and and simmer for about 1-2 mins. Set Aside.

Season chicken with salt, pepper, onion powder, garlic powder, paprika, and parsley. Next, wrap a piece of bacon around each tender. Be sure to tuck in the ends to secure it.

for Grill: Place chicken fingers on grill rack, start with direct het for about 1 min on each side. Then transfer to indirect heat for about 2-3 mins on each side or until bacon is crispy and chicken is cooked through. Baste chicken with raspberry chipotle sauce, once transferred to indirect heat.

for Oven: Place chicken on a baking rack over a pan, and bake in oven for about 30 mins or until bacon is crispy, brush with raspberry chipotle sauce and bake for an additional 5 mins.

Serve Additional sauce for dipping.

Mini Shrimp Po’ Boys

Mini Shrimp Po' Boys

  • Servings: 10-12
  • Difficulty: easy
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Ingredients:

– 2 lb Shrimp, peeled & deveined
– 1/4 cup Hot Sauce
– 1/2 cup AP Flour
– 1 1/2 cup Cornmeal
– 2 tsp Onion Powder
– 2 tsp. Garlic Powder
– 2 tsp. Paprika
– Salt & Pepper, to taste

– 1 qrt. Vegetable Oil, for frying

– 1 -2 cups Remoulade or Tarter Sauce or Mayo
– 2 cups Lettuce, shredded
– 2 Roma Tomatos, thinly sliced
– 2 Loaves French Bread, sliced into 3″ pieces

Directions:

Preheat oil to 365ºF in a fryer or a deep heavy bottom skillet.

In a medium bowl, combine shrimp and hot sauce. Set Aside.

In a large bowl, combine flour, cornmeal, onion powder, garlic powder, paprika, salt, and pepper. Set Aside.

Prepare bread by cutting a slit into the side of the bread (hotdog style) and light toast with butter, if desired.

Next, coat the shrimp in the cornmeal mixture until fully coated. Shake off the excess, and fry in heated oil for about 1-2 mins. Do this in batches, until all the shrimp is fried.

Now build your po’boys.
Dress the bread with mayo, tomato, and lettuce. Then pile on the shrimp.

Serve Immediately.

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