We asked restaurants in our coverage area to submit their best recipes for the big game. They returned with something for everyone, including gluten-free and veggie options.
By Matt Skoufalos
Looking to serve up something special for your Super Bowl party? We asked restaurateurs in our coverage area to send along their top recipes. Take this list with you when you go shopping this weekend, and bring home a taste of the local restaurant scene for your guests.
Buffalo Black Bean Burger Bites (vegetarian)
- 4 small cans of black beans
- 1/2 Spanish onion
- 3 or 4 garlic cloves
- 2 Tbsp chili powder (or to taste)
- 1 tsp each of salt and pepper (or to taste)
- 1 egg
- 1-2 cups seasoned panko bread crumbs (salt, pepper, garlic powder, onion powder, parsley)
- Add beans, onion, garlic, chili, salt, and pepper to food processor. Blend into paste, or, for a chunky patty, process less.
- Whip egg and add to mixture.
- Add bread crumbs one cup at a time until mixture reaches desired consistency. (We like it when a spatula sticks to it just enough that the mixture doesn’t fall off.)
- Form bean mixture into patties. Dust with flour, shaking off excess.
- Pan-fry burgers in one tablespoon of oil until brown, approximately three minutes per side.
- After frying, bake on a cookie sheet for about 5-10 minutes at 325 degrees.
- Add your favorite toppings. Pictured with spicy bleu cheese dressing (recipe below), grape tomatoes, and lettuce. Serve on mini-buns.
Homemade Spicy Blue Cheese Dressing
- 1/3 cup milk
- 1 tsp white vinegar
- 4 tsp white wine vinegar
- 5 oz. gorgonzola cheese
- 1/3 cup sour cream
- 1 Tbsp sour cream
- 1/4 cup mayonnaise
- 1/2 tsp white sugar
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- pinch of salt
- Frank’s hot sauce (to taste)
- Mix milk and white vinegar in a medium bowl. Let mixture sit for 5 minutes, then stir in bleu cheese. Mash with a fork.
- Whisk in sour cream, mayo, white wine vinegar, sugar, garlic powder, pepper, salt.
- Add hot sauce to taste.
Sweet Potato Pork Sliders
provided by The Pop Shop of Collingswood
- 1 package (about 20 oz.) frozen, waffle-cut sweet potato fries
- 2 cups pulled pork, warmed
- 1/4 cup BBQ sauce
- 1 cup coleslaw
- 1/2 cup frizzled onions
- Prepare fries according to package directions. Allow to cool slightly.
- Top with pork, small squirt of BBQ sauce, dollop of coleslaw, sprinkle of onions.
- Cover with remaining waffle fries. Anchor each slider with a toothpick.
Honey Cholula wings
- 12 whole chicken wings, cut in half
- One 5-oz jar of cholula hot sauce
- 1/2 tsp chopped garlic
- 1/2 stick butter
- 3 Tbsp honey
- Melt butter in small pan, stir in garlic for one minute.
- Add hot sauce & honey.
- Fry or bake wings.
- Toss wings in sauce. Serve with guacamole ranch dressing.
Guacamole Ranch Dressing
- 1 cup ranch dressing
- 1/2 avocado, pureed
- Juice of half a fresh lime
- 1 tablespoon fresh chopped cilantro
- Mix ranch dressing and avocado puree with lime juice.
- Stir in cilantro. Serve with wings.
Mexican-Style Macaroni and Cheese
- 8 oz elbow macaroni
- 1/2 cup red or green enchilada sauce
- 3/4 cup crumbled tortilla chips
- 1/4 cup minced onion
- 4 Tbsp butter
- 1 Tbsp flour
- 1/2 Tbsp salt
- 1/4 tsp dried mustard
- 1/4 tsp white pepper
- 1-and-a-half cups half-n-half
- 1/4 cup cotija cheese, grated
- 3 oz cheddar, grated
- 2 oz Monterrey jack cheese, grated
- 2 oz chihuahua cheese, grated
- 1 tsp Cholula hot sauce (optional)
- Sautee onions in butter until tender. Add flour, salt, pepper, and mustard.
- Slowly add half-n-half, stirring constantly until lightly thickened.
- Bring sauce to just under the boiling point. Remove from heat.
- Slowly add jack, cheddar, and Chihuahua cheese until melted. Finish with cholula sauce.
- Lightly melt two tablespoons butter in skillet. Remove from heat. Stir in crumbled tortilla chips and cotija.
- Bring water to boil, and cook macaroni al dente. Drain well. Stir in enchilada sauce while still hot.
- Place macaroni in a casserole dish. Stir in cheese sauce. Top with tortilla-and-cheese mix. Bake at 350 degrees for 25 minutes until bubbly and topping browns.
Roasted Tomatillo & Tomato Salsa
- 1 medium tomato
- 8 tomatillos
- 1 jalapeno
- 1/4 medium onion
- 2 Tbsp chopped cilantro
- 1 clove garlic
- Salt and sugar to taste
- Roast tomatillo, jalapeno and garlic until slightly blackened. Reserve juice.
- Cut tomato into chunks. Add tomatoes, garlic, jalapeno, tomatillos and accumulated juice into blender. Pulse until chunky.
- Add salt to taste. If too tart, add sugar to balance.
- 1 ripe avocado, pitted, halved
- 2 Tbsp onion, minced
- 1 Tbsp jalapeño pepper, minced
- 1/2 tsp kosher salt
- 2 Tbsp tomato, diced
- 2 tsp fresh cilantro, chopped
- 1/2 Tbsp freshly squeezed lime juice
- Mash onion, salt, jalapeño, and lime juice in the bottom of a bowl.
- Dice avocado into quarter-inch cubes in shell. Scoop into bowl with mashed onion mixture.
- Lightly mash together, leaving avocado mostly chunky.
- Stir in cilantro and diced tomato.
- Serve with fried tortilla chips.
Gluten-Free Super Bowl Sugar Cookie Cake
provided by Sweet Freedom Bakery of Collingswood
- 1 1/2 cup coconut oil, solid
- 2 1/4 cup coconut sugar
- 3/4 cup applesauce, unsweetened
- 3 Tbsp Vanilla extract
- 5 1/4 cups Bob’s Red Mill Gluten-Free All-Purpose Flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp cream of tartar
- 1 1/2 tsp xanthan gum
- 1 1/4 tsp sea salt
- Preheat oven to 300 degrees (convection).
- Cream coconut oil and sugar in the bowl of a Kitchen Aid mixer using the paddle attachment on medium speed.
- Once incorporated, add in the applesauce and vanilla extract.
- In a separate bowl, sift dry ingredients (flour, baking soda, xanthan gum, sea salt).
- Add dry ingredients to wet mixture. Continue to mix on medium speed.
- Once incorporated, remove dough from the mixer. Spread onto a greased half-sheet pan.
- Bake for 20 minutes. Allow to fully cool before decorating.