Super Bowl party recipes


Here are some quick recipes that are sure to make your Super Bowl gathering a success, no matter what happens on the field.

Slow cooker Denver green chili

WHAT YOU'LL NEED: 2 pounds center-cut pork,
(Credit: Marge Perry)

2 pounds center-cut pork, cut in 1-inch pieces
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon canola oil
4 cloves garlic, minced
4 jalapeño peppers, seeded and chopped
2 cups chopped onion
1 tablespoon + 1 teaspoon ground cumin
1 tablespoon chili powder
2 teaspoons dried oregano
2 (14.5-ounce) cans diced no-salt tomatoes
1 cup low-sodium chicken broth
1 tablespoon tomato paste
2 (4.5-ounce) cans diced green chilies
Salt and pepper to taste


1. Toss the pork with the flour, salt and pepper. Heat the oil in a large nonstick skillet over medium high; add the pork and cook, browning on all sides, about 7 minutes. Add the garlic, jalapeño, onion and cook until the vegetables are slightly softened, about 3 minutes. Transfer to a slow cooker.

2. Add the cumin, chili powder, oregano, tomatoes, broth, tomato paste and canned chilies; cook on low 6 to 8 hours. Season to taste with salt and pepper. Makes 8 servings.

Raspberry-Sriracha Glazed Wings

WHAT YOU'LL NEED: 1 teaspoon garlic powder
(Credit: Marge Perry)

1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon salt
3 pounds wings, tips removed and split at the joint
3/4 cup seedless raspberry preserves
1 tablespoon sriracha (or more to taste)
1 tablespoon orange juice


1. Preheat the oven to 425 degrees. Coat a shallow baking sheet pan with cooking spray.

2. Combine the garlic powder, cumin and salt; toss with the wings. Spread the wings out in a single uncrowded layer on the baking sheet; bake 20 minutes. Turn the wings over and bake another 20 minutes.

3. While the wings bake, combine the preserves, sriracha and orange juice and melt in a saucepan or in the microwave until smooth.

4. Brush the glaze over the wings and bake 10 minutes. Flip the wings over, brush again and bake another 5 minutes. Serve warm or at room temperature. Makes about 12 servings.

Buffalo wings with blue cheese dip

WHAT YOU'LL NEED: 5 1/2 pounds chicken
(Credit: Marge Perry)

5 1/2 pounds chicken wings (20 wings)
3/4 cup hot sauce
6 tablespoons butter
2/3 cup mayonnaise
1/3 cup sour cream
1 teaspoon Worcestershire sauce
1 1/2 cups crumbled blue cheese
1/4 cup milk


1. Preheat oven to 425 degrees. Coat two baking sheets with cooking spray.

2. Cut tip off each wing; divide remaining two sections. Place in one layer on sheet pans and roast 45 minutes, until crisp, rotating trays and turning wings once.

3. Meanwhile, combine the hot sauce and butter in a small saucepan over medium heat; cook until butter is melted. Toss sauce with cooked wings.

4. Combine mayonnaise, sour cream, Worcestershire sauce, blue cheese and milk in a bowl; stir to combine but allow sauce to remain chunky. Adjust milk for thicker or thinner sauce. Serve sauce with wings. Makes 8 servings.



Artichoke dip

This dip is delicious unbaked. Crabmeat and
(Credit: Newsday / Robert Mecea, Recipe by Marge Perry)

This dip is delicious unbaked. Crabmeat and cooked chopped spinach may be stirred into either version.

2 (14-ounce) cans artichoke hearts, drained
1 cup mayonnaise
1 cup sour cream
1 cup grated Parmesan cheese


1. Mince the artichokes in a food processor; add the mayonnaise, sour cream and Parmesan cheese.

2. If desired, coat a small baking dish with cooking spray, fill with dip and bake in a preheated, 350-degree oven 20 to 25 minutes, or until lightly browned. Makes 12 to 16 servings.

Green chili

Anaheim chilies are called California green chilies

Anaheim chilies are called California green chilies or long green peppers. If you can't find them, you can substitute a combination of poblanos (a bit spicier) and green bell peppers (much milder).

3 Anaheim chilies (see note)
¼ cup vegetable oil, divided
2 pounds boneless pork shoulder, cut into rough 1-inch chunks
Kosher salt
Black pepper
1 teaspoon whole cumin seeds
1 medium yellow onion, cut into small dice
½ cup finely chopped fresh cilantro with tender stems
6 cloves garlic, minced
1 tablespoon all-purpose flour
1 (16-ounce) can crushed tomatillos (see note)
4 cups chicken stock
Tortilla chips and lime wedges, for serving


1. Preheat the oven to 400 degrees. Coat the Anaheim chilies with 1 tablespoon of oil and roast in the oven until the skin blisters and the peppers soften, about 20 minutes. Remove the chilies from the oven and allow to cool. Once cooled, stem and seed the chilies, keeping the skins on (if there is some charring on the skin, it's OK). Chop.

2. Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chilies, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 minutes longer.

3. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve with tortilla chips and lime wedges. Makes 4 to 6 servings.

TIP: Anaheim chilies and tomatillos -- both canned and fresh -- can be found in Latin American markets or in the Latin American aisle of most supermarkets. For a 16-ounce can of crushed tomatoes, substitute a comparable weight of canned whole tomatillos, chopped, or 1½ (11-ounce) cans, or 2/3 of a (26-ounce) can, or 1½ pounds of fresh tomatillos, husked and chopped.

Lemony white bean dip with peppers and pita chips

Look for day-old pita breads, sold at
(Credit: Doug Young, Recipe by Lauren Chattman)

Look for day-old pita breads, sold at a discount.

6 (6-inch) pita breads, split and cut into 8 wedges each
Nonstick cooking spray
2 teaspoons paprika
2 (15-ounce) cans white beans, drained and rinsed
2 cloves garlic, coarsely chopped
1 cup tightly packed fresh parsley leaves
¼ cup lemon juice
¼ cup olive oil
2 tablespoons water
2 red, yellow, and/or orange bell peppers, stemmed, seeded and cut into ¼-inch-thick strips


1. Preheat oven to 350 degrees. Spread pita wedges on baking sheets in single layer and spray with nonstick cooking spray. Sprinkle with paprika and salt and bake until crisp and golden, about 15 minutes. Cool completely on baking sheets and store in an airtight container at room temperature for up to 3 days.

2. Place beans, garlic, parsley, lemon juice, oil and water in work bowl of a food processor and process until smooth, scraping down the sides of the bowl once or twice, as necessary. Scrape the mixture into a small bowl and season with salt. Refrigerate until ready to serve, up to 1 day.

3. Let bean dip come to room temperature and serve with pita chips and sliced peppers. Makes 2 cups bean dip.

Shrimp with mango-ginger ketchup

WHAT YOU'LL NEED: 2 pounds medium shrimp,
(Credit: Marge Perry)

2 pounds medium shrimp, peeled
1 tablespoon Cajun seasoning blend
2 tablespoons canola oil, divided
1 cup chopped onion
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 large ripe mangos, peeled and chopped
¼ cup sugar
¼ cup cider vinegar
2 teaspoons curry powder
½ teaspoon salt


1. Toss the shrimp with the Cajun seasoning. Heat 1 tablespoon oil in a large, nonstick skillet over medium-high; add the shrimp and cook until no longer translucent; about 2 minutes on each side. Transfer to a plate to cool. (May be done hours in advance and refrigerated.)

2. Heat the remaining 1 tablespoon oil in the skillet over medium-high; add the onion, garlic and ginger and cook, stirring, until the onion is soft, about 4 minutes. Add the mango, sugar, vinegar, curry powder and salt, and cook until mango is very soft and mixture thickens, about 5 minutes. Remove from heat and cool slightly. Transfer to blender or food processor and puree. Refrigerate until serving. (May be made 2 to 4 days in advance.) Makes 16 appetizer servings.

Sweet, spicy wings

WHAT YOU'LL NEED: ¾ cup cherry preserves
(Credit: Marge Perry)

¾ cup cherry preserves
¼ cup balsamic vinegar
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon crushed red pepper flakes (or more to taste)
3 pounds chicken wings
¼ cup cilantro (or parsley), chopped


1. Preheat the oven to 425 degrees. Coat a large rimmed baking sheet pan with cooking spray. Top with a wire rack (such as a baking cooling rack) and spray the rack.

2. Combine the preserves, vinegar, garlic powder, salt and red pepper flakes in a bowl; toss with the wings.

3. Arrange them in a single layer on the wire rack and bake in the center of the oven until cooked through, 25 minutes. Just before serving, sprinkle with the cilantro.



Whipped goat cheese spread

WHAT YOU'LL NEED: 4 ounces goat cheese,
(Credit: Doug Young, Recipe by Lauren Chattman)

4 ounces goat cheese, softened
4 ounces cream cheese, softened
1 tablespoon finely chopped fresh basil or 1 tablespoon pesto (optional)
1 tablespoon lemon juice

HOW TO: Combine goat cheese, cream cheese, basil or pesto if desired, and lemon juice in a medium bowl and beat with an electric mixer until light and fluffy. Scrape into an airtight container. The cheese spread will keep in the refrigerator for up to a week. Makes 2 to 4 servings.

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