Super Bowl Food & Drink Recipes

At 6:30 p.m. ET on Sunday, February 12th, the Kansas City Chiefs will take on the Philadelphia Eagles in the biggest football game of the year. If your bar or restaurant is showing the big game, you're sure to be packed! Here are some food and cocktail recipes for your Super Bowl menus.

Super Bowl Food Recipes

Siponey Royal Beef Stew

Ingredients:

4-5 slices of bacon, chopped into 1-inch strips

2 lbs beef chuck (sometimes called “stew meat”

1 tbsp olive oil

1 medium onion, chopped into ¼ inch chunks

3 carrots, chopped

2 potatoes, cut into 2 inch pieces

2 stalks celery, chopped

1 tsp Kosher salt

3 tbs all purpose flour

1 tbsp butter

½ can of Siponey Royale

3 cloves garlic, minced

3 cups beef stock

½ tsp thyme

Small bunch parsley

2 bay leaves

 

Directions:

1. Dry the beef with paper towels to remove excess moisture. This helps the browning process.
2. Heat Dutch oven over medium-high heat. Add the bacon. Brown and remove with a slotted spoon, keeping the rendered bacon fat in the pot.
3. Add the beef to the pan and work in batches. DO NOT CROWD THE PAN. You want a nice brown sear on both sides, so 6 pieces should do for each round.
4. After you’ve seared and browned all the beef and set aside, add olive oil to the pot. Add the vegetables (minusthe garlic), potatoes and salt. Toss to coat and cook for a few minutes until veggies start to soften, 5 minutes or so.
5. Add the beef and bacon back into the pot, sprinkle with the flour and 1 tbsp of butter. Toss the meat to coat and cook for 2 minutes to remove that raw flour taste. 
6. Add the Siponey, beef stock, garlic, and the herbs. Simmer on the stove for an hour until nice and thickened.
7. Serve the stew in a bowl and enjoy!

 

Bacon Guacamole

Ingredients:

4 slices bacon

2 ripe Hass avocados coarsely chopped

2 tbsp plum tomatoes, minced

1 tbsp red onion, minced

1 serrano chile, minced

2 tbsp cilantro, minced

2 tablespoons fresh lime juice

Kosher salt

Garnish: 3 tbsp crumbled fresh cotija cheese, 1 tablespoon crushed pork chicharrones, 1 tbsp chopped cilantro

Serve with: Crispy Tortilla Chips or Pork Rinds

 

Directions:

1. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp and browned, about 8 minutes. Transfer it to paper towels to drain. Coarsely chop the bacon.

2. Mash the avocados, tomato, onion, chile, cilantro and lime juice together in a medium bowl with a large serving fork. Be sure to keep the guacamole chunky. Season it generously to taste with salt.

3. Put the guacamole in a serving bowl. Top it with bacon, cotija cheese, crushed chicharrones & cilantro. Serve it immediately with chips or pork rinds.

   Note: The guacamole can be covered with a piece of plastic wrap pressed directly on its surface and refrigerated for up to 8 hours.

 

Siponey Wings

Ingredients:

Water

1 lb chicken wings (party wings)

1 tbsp Kosher salt

½ tbsp Cayenne pepper

1 tsp onion powder

½ tsp garlic powder

1 cup Siponey (save the rest for the glaze)

4 tbsp unsalted butter

1 tbsp whiskey

1 tbsp honey

Siponey (leftover)

Blue cheese (optional, for garnish)

Cooking spray

 

Directions:

1. Set a large pot of water over high heat. Add salt, cayenne, onion powder, garlic powder, and Siponey. Add the wings (the water doesn’t have to be hot yet, don’t worry) and stir. 
2. Bring the water/wing mixture to a boil and let the chicken wings boil for an additional 10 mins. Once they float to the top, they are ready.
3. Line a sheet pan with tin foil and spray with cooking spray. Shake off the wings and place on the sheet pan. Broil on medium-high for 10 minutes or so, keeping an eye so they don’t burn. Flip and broil on the other side for the same time.
4. While the wings are broiling, melt the butter in a small saucepan over medium-high heat. Add the rest of the Siponey can, whiskey and honey and stir to combine. Let the mixture boil and reduce for a few minutes and remove from heat. 
5. When the wings are done, brush or drizzle with the butter-Siponey glaze and sprinkle with blue cheese crumbles. Enjoy!

 

Skrewball Pork Ribs   

Ingredients: 

1 rack of pork ribs  

2-4 tbsp raw honey  

1-3 tbsp maple spice rub  

1 stick butter (salted)  

3-4 oz Skrewball   

2-3 oz pineapple juice  

 

Directions:  

Cover ribs lightly in raw local honey. Evenly cover the rack with a generous amount of maple spice rub. Set grill to 275°F and cook for 2.5 hours. Pull out and flip ribs meat side down on aluminum foil. Rest ribs on one stick of butter, Skrewball Whiskey and pineapple juice, wrap ribs in aluminum foil and continue cooking ribs at 275°F for an additional two more.  

Super Bowl Cocktail Recipes

 

Halftime Honey Margarita

Ingredients:

1 ½ oz. Tequila

¾ oz. Monin Hot Honey Syrup

3 oz. Margarita mix

Garnish: Pepper, lime, Tajín Seasoning. Game day picks

Directions:

Fill serving glass full of ice. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake and strain into serving glass with ice. Add garnish and serve.

 

Magenta Margarita

Ingredients:

1 ½ oz. 1800 Cristalino 

1 oz. prickly pear purée

½ oz. lime juice

½ oz. simple syrup

Garnish: Fresh Lime Wheels

Directions:

Combine 1800 Blanco, prickly pear purée, lime juice and simple syrup in mixing tin. Add ice and shake vigorously. Strain over fresh ice in a salt-rimmed rocks glass. Garnish with fresh lime wheels.

 

4th and Ounces

Ingredients:

1 bottle TX Whiskey

16 oz Cranberry Juice

16 oz Orange Juice

12 oz Ginger Beer

8 oz Lime Juice

Directions:

Combine all ingredients in a pitcher.

 

Dos Hombres Party Punch 

Ingredients:

2 Cups Dos Hombres Mezcal 

1 ½ Cups Pomegranate Juice 

½ Cup Fresh Orange Juice 

¼ Cup Lime Juice 

⅛ Cup Orgeat Syrup 

2 Cups Blood Orange Soda 

 

Directions:

Add all ingredients to a punch bowl, add ice, stir to incorporate. Garnish with orange slices, lime slices, and pomegranate seeds. Enjoy with friends!

 

Cascadian Caipbeerinha

Ingredients:

2 oz Novo Fogo Silver Cachaça 

½ Lime

½ Lemon

½ oz Agave Nectar

Fill to top with your favorite NW IPA beer

Directions:

Remove white pith from lime and lemon and discard it. Cut the remaining lime and lemon halves into slices; toss them into the glass. Muddle them to extract their juice. Add the agave nectar, then will the glass with ice. Add the cachaça and pour everything into the shaker. Shake it hard; pour everything (including ice) back into the same glass and top with IPA.

 

Plan to Attend or Participate in Bar & Restaurant Expo, March 27-29, 2023

To learn about the latest trends, issues and hot topics, and to experience and taste the best products within the bar, restaurant and hospitality industry, plan to attend Bar & Restaurant Expo, March 27-29, 2023 in Las Vegas. Visit BarandRestaurantExpo.com.

To book your sponsorship or exhibit space at Bar & Restaurant Expo, contact:

Veronica Gonnello ​(for companies A to G)​ e: vgonnello@questex.com​ p: 212-895-8244

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