Touchdown Treats: The Ultimate Super Bowl Recipe Guide

Chef Derrell Smith, a retired NFL chef and host of Tastemade’s “The Ultimate Game Day Spread.” Image: Tastemade/Nick Agro.

This is a Superbowl spread for the stars!

With Super Bowl Sunday just around the corner, you’ll want to have the ultimate game-day feast. Whether you’re hosting a crowd or just snacking solo, these delicious recipes are sure to be a touchdown. We asked several chefs for their most mouthwatering dishes and how to prepare them in this Super Bowl recipe guide—plus, they’re perfect for that Rihanna concert, too.

From the classic Southern-style Pimento Cheese Stuffed Deviled Eggs to the fusion favorite of Southern Egg Rolls, there’s something for everyone. And what’s a game day party without some crispy, finger-licking good Air Fryer Chicken Wings? Or for a spicy twist, try the Buffalo Chicken Rolls, a delicious combination of spicy buffalo sauce and tender chicken in a crispy roll. And for those who want to add a touch of international flair, may we suggest Crunch Wraps with Cuban Black Beans and Jamaica Lime Margaritas.

Below, 5 chefs share their mouthwatering recipes that will have us feasting while we cheer on our fave football teams. Get into this guide and let us know which game day recipe is your favorite.

First up, Derrell Smith, a retired NFL chef and host of Tastemade’s The Ultimate Game Day Spread, shared a few of his delicious recipes just in time for the Super Bowl. 

Buffalo Chicken Rolls

Ingredients:

• 1 rotisserie chicken 
• 1 ½ c hot sauce
• 1 t onion powder 
• 1 t garlic powder
  1 t pepper
• 1-2 teaspoons salt 
• 4 c shredded mozzarella 
• 24 spring roll wrappers 
• 1 egg, beaten with a teaspoon of water 
• canola oil, for frying
• crema, to serve

Preparation:

1. Preheat the air fryer to 360 F degrees.
2. In a small bowl, combine all the rub ingredients.
3. Pat chicken wings dry with a paper towel. Place chicken wings in a resealable plastic bag or in a bowl.
4. Add oil to the bowl and toss to coat the wings. Then add the rub mixture to the bowl and shake to coat evenly.
5. Place chicken wings in the air fryer basket in a single layer.
6. Cook in an air fryer at 360 degrees F for 10 minutes. Then flip the wings over and cook for an additional 10 minutes. Turn up the air fryer to 390 degrees and cook for another 6-minutes, or until the juices run clear and the center reads 185-190 degrees F.

Spring Rolls Prep:

• In a large bowl, shred a rotisserie chicken, and add hot sauce, salt, seasonings, and mozzarella cheese. Mix well. 
• On a flat surface, fill one spring roll wrapper with the buffalo chicken. The meat should be in the shape of a 1/2-inch cylinder and lined across the entire bottom of the wrapper. At this point, you can add a little more cheese if you’d like.
• Tightly roll the spring rolls and seal the edge with the egg and water mixture.
• Place the spring rolls in a covered flat pan or container, and freeze them for one hour.
• Heat a pot of canola oil to 370 F.
• Place frozen spring rolls in oil and cook until they are golden brown. Be sure not to crowd the pan. Remove and drain excess oil.

Air Fryer Chicken Wings

Ingredients:

• 2 packs party wings 
• 1 Tbsp olive oil 
• 1tsp salt 
• 1tsp pepper 
• 1tsp garlic powder 
• 1tsp smoked paprika 
• 1tsp onion powder

Preparation:

• Preheat the air fryer to 360 F degrees.
• In a small bowl, combine all the rub ingredients.
• Pat chicken wings dry with a paper towel. Place chicken wings in a resealable plastic bag or in a bowl.
• Add oil to the bowl and toss to coat the wings. Then add the rub mixture to the bowl and shake to coat evenly.
• Place chicken wings in the air fryer basket in a single layer.
• Cook in an air fryer at 360 degrees F for 10 minutes. Then flip the wings over and cook for an additional 10 minutes. Turn up the air fryer to 390 degrees and cook for another 6-minutes, or until the juices run clear and the center reads 185-190 degrees F.

Jamaica Lime Margarita

Ingredients:

• Sugar Rim
• 1 lime cut in wedges or tamarind sauce
• 1 Tbsp salt

• 1 Tbsp cane sugar mixed

Preparation:

1. Rim the Glasses
2. Use the wedge of one lime to moisten the rim of your cocktail glass. Dip the rim of the glass into either the sugar or the salt (or both). Repeat with the second glass. 
3. Set the glasses aside to dry. Use the remaining wedges as garnish
4. Fill a cocktail shaker with a handful of ice. 
5. Add the tequila, agave (or another sweetener), lime juice, and Jamaica to the cocktail shaker. 
6. Cap the cocktail shaker and shake vigorously until the outside of the shaker frosts over.
7. Add a large ice cube or two to your rimmed glasses before pouring the Jamaica Lime Margarita into the glasses. 

A Dozen Cousins shared this Super Bowl recipe for a Crunch Wrap with Cuban Black Beans to add a little crunch to the lineup.  The flavors of this dish are bold, hearty, and delicious, making it a perfect fit for the big game. This recipe is easy to prepare and is sure to satisfy even the most discerning palates. 

Crunch Wrap with Cuban Black Beans 

Ingredients:

• 1 tbsp olive oil
• ½ onion, diced 
• 2 cloves garlic, chopped
• 1 pound ground meat 
• 2 tbsp taco seasoning
• Large flour tortillas
• Tostadas or tortilla chips 
• 1 package of A Dozen Cousins Cuban Black Beans 
• Shredded cheese
• Diced tomatoes
• Shredded lettuce
• Hot sauce/salsa
• Sour Cream 
• Chopped cilantro 

Preparation:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add onion, garlic, ground meat, and seasoning to the skillet. Cook until ground meat is browned all the way through. Set aside.
3. Lay a large tortilla on a flat surface. Layer shredded cheese and ground meat. Then add tostada or tortilla chips in a single layer. Then layer on top A Dozen Cousins Cuban Black Beans, sour cream, hot sauce/salsa, tomatoes, lettuce and more shredded cheese. 
4. Fold the edges of the tortilla towards the center and place in a greased warm skillet. Cook for a few minutes until the exterior is golden brown and toasty. 
5. Cut in half and garnish with more toppings of choice.

Chef Jennifer Hill Booker suggests a pre-game day prep. Start by boiling and peeling your eggs the day before the big event. Then make your pimento cheese, with the addition of some of the boiled egg yolks, the day before as well.

Pimento Cheese Stuffed Deviled Eggs

Ingredients:

For deviled eggs

• 2 dozen eggs
• 1½ cups extra-sharp cheddar cheese, shredded
• 1 cup mild cheddar cheese, shredded
• 1/2 cup hickory smoked bacon, cooked and cut into 1/4 pieces
• 8 ounces cream cheese, softened
• 3/4 cup mayonnaise
• 1/4 cup onion, minced
• 1 large clove garlic, minced
• One 4-ounce jar diced pimentos, drained
• 1 teaspoon paprika
• 1/4 teaspoon ground cayenne pepper
• Sea salt and fresh ground black pepper, to taste

For garnish

• 1/4 cup cooked hickory smoked bacon, crumbled
• 4 scallions, green and white parts, chopped
• 24 fried popcorn shrimp, chopped (Booker uses SeaPak)

Preparation:

1. In a large saucepan, place eggs in a single layer and cover with enough water to cover the eggs with 1½ inches of water above the eggs.
2. Heat, uncovered, over medium-high heat until water begins to boil; cover, reduce the heat to low, and cook for 1 minute.
3. Remove the saucepan from the heat and leave, covered, for 14 minutes, then rinse under cold running water for 1 minute.
4. Remove the eggs from the water, gently crack the eggshells and carefully peel them under cool running water. Blot the eggs dry with paper towels.
5. Slice the eggs in half lengthwise and remove the yolks. Place half of the yolks into a large bowl and all the whites on a large serving platter. Save the remaining yolks for another use.
6. Mash the egg yolks into a fine crumble. Pro tip: use a cooling rack to push the boiled egg yolks through. This tip saves time on chopping the eggs and is easy to clean up!  
7. Add cheddar, ½ cup bacon, cream cheese, mayonnaise, onion, garlic, pimentos, paprika, cayenne, salt, and pepper, and using a rubber spatula, mix until well combined. (You can also make the filling in the bowl of a stand mixer using the paddle attachment.)
8. Season to taste with salt and black pepper.
9. Using a spoon or piping bag, evenly divide the deviled egg mixture into the egg whites.
10. Garnish with crispy bacon, scallions, and fried popcorn shrimp. 

Chef Ritamae “Rita” Tennyson, owner of R Catering & Events in Coral Gables, FL, was the 2022 Judge’s Choice winner of the South Beach Wine & Food Festival Burger Bash, and she’s sharing her delicious Super Bowl recipe in time for Sunday’s big game.

Bacon Relish Sliders

Homemade Bacon Relish Jam Ingredients:

• 1 lb Hickory Smoked Bacon
• 1 Large Yellow onion (diced finely)
• 2 cloves Garlic (minced) 
• 1 tsp Balsamic Vinegar 
• 1/4 cup Maple syrup
• 1/2 cup Brown sugar
• 1 tsp Cayenne Pepper
• 1/2 tsp Black Pepper
• 1/2 tsp Salt 
• 1/2 tsp Cumin

Bacon Relish Jam Preparation:

1. Cook bacon in frying pan until crisp. Remove bacon from pan, leaving 3 tablespoons of bacon grease. 
2. Add mince onion to grease and slowly cook until caramelized. Add salt, and minced garlic. Stir for 1 minute.
3. Chop bacon into smaller pieces. Add to pan. Add brown sugar, balsamic vinegar, black pepper, and cumin. Stir gradually and let cook for 25 minutes on a medium-low heat. 
4. Let stand for 15 minutes and enjoy. 

Burger Ingredients:

• Schweid & Sons Beef Patty
• Salt & Pepper (to taste)
• White Cheddar Cheese
• Homemade Bacon Relish Jam
• Aioli
• Toasted Brioche Mini Slider Bun

Burger Preparation:

1. Shape Schweid & Sons ground beef into mini slider size (3oz per slider)
2. Add a dash of salt and pepper 
3. Grill beef patty on charcoal grill
4. Toast brioche slider bun
5. Add your favorite aioli to toasted bun 
6. Add white cheddar cheese on grilled patty and let melt, then remove and place on toasted bun.
7. Add your homemade bacon relish jam.

Known for creatively representing her Black, Creole and Californian roots in her cuisine, Chef Kai Chase offers up this vegan-friendly treat.  

Vegan Black-Eyed Pea Fritters with Spiced Warm Peach Chutney

Ingredients:

Vegan Black Eyed Pea Fritters

• 2 cans Black eyed peas drained
• 1/4 cup Red Peppers Finely Chopped
• 1/4 cup Green Peppers Finely Chopped
• 1 cup Chopped Scallion
• 1/4 cup White Onion Finely Chopped
• 1/4 cup Roasted Corn Kernels
• 2 Tb EVO
• 2 Tb Creole Seasoning
• 2 tsp Thyme dried
• 1/4 tsp Black Pepper
• 2 cups Cornmeal

Vegan Black Eyed Pea Fritters Preparation:

1. Add both cans of Black eyed peas into a food processor and pulse to blend coarsely.  Don’t completely purée.  You want some peas mashed and the others semi-whole.  
2. Add to a large mixing bowl and add the EVO, peppers, scallion, white onion, roasted corn, Creole seasoning, thyme and black pepper.  Mix with a wooden spoon to incorporate all the ingredients.  
3. Cover and refrigerate up to 1 hour.  
4. Using a small ice cream scooper or small spoon, scoop the mixture to form a ball and using your hands form into small balls.  
5. Roll the balls into the cornmeal and place on a parchment lined sheet pan.  You should end up with 24 small balls. 
6. Add the fry oil to a deep skillet or cast iron skillet.  Once the oil reaches 375 degrees you can begin dropping the balls into the hot oil.  
7. Fry the fritters in 2-3 batches, about 4 minutes per batch.  

Dipping Sauce Ingredients

• 1 cup Peach Preserves or Peach Chutney
• 2 tsp Sambal Oelek

Dipping Sauce Preparation:

1. In a small sauce pot add the peach preserves or peach chutney and the sambal oelek. 
2. Stir until warmed but not boiling over.