Super Bowl Celebrity Recipe

Super Bowl Celebrity Recipe Extravaganza

Super Bowl week has befallen on the United States, which means that millions of enthusiastic hosts are scrambling to find the best recipes for their party. From colorful cocktails, appealing appetizers, enticing entrees, and bravado on the barbecue, Super Bowl parties are a time to go all out and have fun hosting. However, there is the persistent need to appeal to the masses with each dazzling dish, meaning even the most proficient chef can use some help in meal planning. Fortunately, Last Word on Sports Life has talked to the best chefs and hosts in the world, bringing to you the official Super Bowl Celebrity Recipe Extravaganza. From mixology to chili more verbose than the defenses battling on the gridiron, this list of recipes will make any party host a celebrity themselves.

Super Bowl Celebrity Recipe Extravaganza

Table of Contents:

    1. Championship Cities, Championship Meals (Chef Eddie G.)
    2. Cocktails and Wontons (Jeremy Parsons)
    3. Grillin’ Foolishly Delicious Wings (Grillin’ Fools)
    4. Creativity Can be Found in the Dutch Oven (Gary House – Cooking Outdoors)
    5. Chillin’ Chili (Cin Chili and Company)
    6. Grilling on the Gridiron (Jeff Dockeray)
    7. Buffalo Sized Cheese Bites (Chef Jonathon Scinto)

Championship Cities, Championship Meals

Chef Eddie G. is honored to be the Culinary Ambassador in Minneapolis Minnesota for Super Bowl LII . This is his ninth consecutive appearance at the Super Bowl, eclipsing Tom Brady’s league leading eight Super Bowl. Using local sponsors and ingredients he incorporates the culinary background of the two teams represented at the game and location into his recipes.

Chef Eddie G is working on a television series called Locavore with Intoxicating Productions

Gourmet “Philly” Cheese Steak


  • 1lb Ribeye Steak- Bone Out
  • 4oz Gruyere Cheese Shred
  • 4oz Smoked Mozzarella
  • 2oz Red Bell Pepper Julienne
  • 2oz Green Bell Pepper Julienne
  • 2oz Yellow Bell Pepper Julienne
  • 2oz Yellow Onion Julienne
  • Garlic
  • EVOO


  1.     Grill or cook meat to medium rare
  2.     Sauteed peppers, garlic and onion
  3.     Roll in Lafse bread (Flatbread or other)
  4.     Add cheeses and melt

Gourmet “New England” Lobster Roll


  1. 1lb Lobster Meat
  2. 2oz Mayo
  3. 1oz Lemon Juice
  4. 2oz Celery Chop
  5. 1Tb Old Bay
  6. 1tb Parsley Chop
  7. 2oz Melted Butter


  1.   Sautee lobster meat and chill
  2.   Chop and combine all ingredients
  3.   Roll in Lafse bread (Flatbread or other)….

Cocktails and Wontons

From mixologist Jeremy Parsons, this list of cocktails are colorful, innovative, and plenty of fun! He suggests to add in Wontons for an impressive and dynamic twist on traditional Super Bowl appetizers. You can find Parson on Twitter, Facebook, and Instagram.

The Hail Mary


  • 2 oz. Stolichnaya Vodka
  • 5 oz. tomato juice
  • ¼ oz. pickle juice
  • 8 dashes of Worcestershire sauce
  • 6 dashes of Tabasco Chipotle sauce
  • 2 dashes of Tony Chacheres Cajun Spice
  • Squirt of fresh lemon juice

Mix all ingredients into a shaker half full of ice and pour into a glass.

The secret to this cocktail is making sure you shake it all up very well and pour everything into the glass. Do not rim your glass for one simple reason, if you rim your glass the only thing you are going to taste for the first four sips is the rim. It ruins your palate for anything else especially if you are eating while enjoying this terrific cocktail.

Make it Rain Margarita


  • 2 oz. Patron Silver Tequila
  • ¾ oz. Grand Marnier
  • 2 oz. Fresh lime juice
  • 1 oz. fresh squeezed Orange juice
  • ½ oz. Lemon juice
  • ½ oz. agave syrup or honey

Pour all ingredients into a shaker half full of ice. Shake until well mixed and pour over ice into a glass. Shaking fresh fruit juice with any spirit produces a chemical reaction that makes the flavour of the cocktail exponentially more flavourful and provides amazing texture to the beverage.

Lynchburg Lemonade


  • 1.5 oz. Jack Daniels honey
  • 3 oz. Lemonade
  • 3 oz. Fevertree ginger beer
  • 1 slice of car acara orange

Shake lemonade, orange and JD honey together in a shaker half full of ice. Pour into a glass and top with ginger beer. Make sure to shake the Cara Cara with the alcohol to make a chemical reaction occur in the shaker and to add some great texture to the drink. Cara Cara oranges have a grapefruit and tangerine quality to the flavour which gives this drink an amazing flavour and nose.

Trio of Winning Wontons

  • Makes 36 wontons
  • 1 lb of lean ground beef
  • 5 Garlic buds finely chopped
  • ½ Vidalia onion finely chopped
  • Sauté until well cooked , reserve and cool



  • 3 oz. diced Jalapenos
  • 3 oz. shredded Medium cheddar
  • Serve with salsa


  • 4 oz, Muffuletta Mix (olive relish)
  • 3 oz. Grand Padano cheese shredded
  • Serve with a marinara sauce


  • 3 Pineapple rings bbq’d chopped
  • 3 scallions finely sliced
  • Serve with a teriyaki sauce


Wet your cutting board and place as many squares as you can . place ground beef into the center of each square just enough to allow for the toppings. Add your topping and then pinch corner to opposite corner until you have four corners and all seams are sealed. Reserve and place into a deep fryer on high for 45 seconds or until golden brown.

Grillin’ Foolishly Delicious Wings

Straight from the wing masters Scott Thomas and Greg Thomas, they bring straight to your barbecue creative, enticing, and verbose wings. Anyone and everyone will be demanding these wings as they fly off your grill; you can serve as either appetizers or the main attraction. You can reach Scott Thomas on Instagram @GrillinFools.

Buffalo Bacon Wrapped Onion Rings (Scott Thomas)


  • Recipe type: Appetizer
  • Cuisine: BBQ
  • Prep time:  30 mins
  • Cook time:  90 mins
  • Total time:  2 hours

Recipe on Grillin’ Fools

Onion rings, slathered in a buffalo sauce/blue cheese concoction, wrapped in bacon and smoked on the grill!


  • Two large onions
  • 2 pounds of bacon
  • 6 ounces of buffalo wing sauce (I used a great local product, Syberg’s Wing Sauce)
  • 3 oz of blue cheese crumbles (optional)
  • 2 tbsp of your favorite BBQ rub


  1. Slice the onions rings fairly thick
  2. Blend the buffalo sauce and blue cheese together until the big crumbles are tiny
  3. Dredge the onion rings in the buffalo sauce/blue cheese concoction
  4. Wrap 2 slices of bacon around each onion ring, using a toothpick to hold the bacon in place
  5. Dust the buffalo bacon wrapped onion rings with your favorite rub
  6. Place on an indirect or two zone grill at 300 degrees and smoke until the bacon browns up nicely
  7. Discard the toothpicks and serve with ranch or blue cheese dressing and celery

White Sauce Wings (Greg Thomas)


  • Recipe type: Appetizer
  • Cuisine: BBQ
  • Prep time:  20 mins
  • Cook time:  70 mins
  • Total time:  1 hour 30 mins
  • Serves: 6-8

Recipe on Grillin’ Fools

Smoked chicken wings, slathered in a white BBQ sauce. It sounds odd, but it is positively addictive!


Dry Rub Ingredients

  • 18-24 fresh chicken wings and/or sections
  • 2 tbsp Ancho chile powder
  • 2 tbsp sweet paprika (use spicy variety for more kick)
  • 1 tsp ground cumin
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 3-4 tsp grapeseed oil (olive oil will suffice, I use grapeseed oil as it has a higher burn point)

White Sauce Ingredients

  • 2 cups mayonnaise
  • 1 cup white vinegar
  • ½ cup apple juice (fresh cider would work well also)
  • 4 tsp granulated sugar
  • 2 tsp horseradish
  • 2 tsp black pepper
  • 2 tsp fresh lemon juice (I squeezed a half a large lemon)
  • 1 tsp salt
  • ½ tsp cayenne pepper


  1. Combine the dry ingredients from the rub in a bowl
  2. Place the chicken in a pan, drizzle and coat with the oil and then coat with the dry rub
  3. Prepare the grill for two zone/indirect grilling with coals and smoke wood on one side and nothing on the other
  4. Target temperature of the grill is 250-275
  5. Place the rubbed chicken wings on the side with no heat, a chunk of smoke wood on the coals and close the lid
  6. Prepare the white sauce by combining all the sauce ingredients in a bowl and whisk to combine
  7. Refrigerate until time to serve
  8. Once the chicken wings reach 150 degrees internal temperature (about an hour of cook time), then stoke up the fire and sear the wings to get them up to 160 degrees and firm/crisp up the skin

Then serve with a bowl of the white sauce, dunking the chicken wings as you eat

Creativity Can Be Found in the Dutch Oven

Recipe extraordinaire Gary House brings to you some of the most creative chili recipes. If you want to get fancy with an all out, over the top chili, then this grilled steak or dutch oven chili will put your party over the top. House can be found on Twitter, Facebook, Pintrest, and YouTube.

Dutch oven Chili Relleno Recipe


Recipe on Cooking Outdoors

I picked up this recipe a few years back and use it during my Dutch oven classes. This Dutch oven Chili Relleno recipe is always a big hit with my students being so easy to make, perfect for beginners, but having a big recipe taste. It would be hard to define if this should be classified as a Dutch oven breakfast recipe as it taste good anytime of the day or night and ever so perfect for camping!


  • ½ Tbsp butter
  • 2 lg cans whole green chili’s
  • 1 lb cheddar cheese
  • 1 lb Monterey jack cheese
  • 3 Tbsp flour
  • 1 can (13 oz) evaporated milk
  • 4 eggs
salt and pepper


  1. Preheat large Dutch oven to 325 degrees.
  2. Separate the egg whites from yolks, keeping both.
  3. Add flour, milk, egg yolks, and a few dashes of salt and pepper in large bowl.
  4. Beat well.
Beat egg whites until stiff.
  5. Fold egg whites into yolks.
  6. Use butter to grease a casserole dish that will fit in your Dutch oven.
  7. Place ½ the chili’s in the casserole.
  8. Spread cheddar cheese on chili’s.
  9. Layer the rest of chili’s on the cheese.
  10. Spread Monterey jack cheese on chili’s.
  11. Pour eggs on top.
  12. Cook 45 minutes or until an inserted knife comes out clean.

Grilled Steak Chili Recipe


Recipe on Cooking Outdoors


  • 1½ pounds of steak (round, sirloin, etc)
  • Steak rub to coat
  • 6 slices bacon, cut into 1 inch pieces
  • 2 medium onions, diced
  • 2 Anaheim chilies, seeds removed and diced
  • 1 red bell pepper, seeds removed and diced
  • 1 Jalapeno chili, seeds removed and diced
  • 6 garlic cloves, diced
  • 1 large can chopped tomatoes
  • ½ tsp salt
  • ½ tsp coarse fresh ground rainbow pepper
  • 1 tbs cumin
  • 1 tbs oregano
  • 2 tbs chili powder
  • ½ tsp cayenne pepper
  • 2 tbs brown sugar
  • 1 can diced green chilies
  • 1 bottle of dark beer, room temperature
  • Optional – shredded cheddar cheese, sliced green onions for toppings.


  1. Mise en place – get all ingredients together first!
  2. Preheat the grill for direct grilling.
  3. Season both sides of steak.
  4. Grill steak until medium rare or medium.
  5. Remove steak to rest.
  6. Add additional charcoal to grill as needed to cook chili in Dutch oven, about 20 in total.
  7. When charcoal briquettes are ready, place ten on Dutch oven lid.
  8. Place Dutch oven over bottom coals with lid on to preheat.
  9. Brown bacon.
  10. Remove excess grease.
  11. Add onions, peppers and garlic, stir and cook for 3 – 4 minutes.
  12. Cut steak into bite sized pieces.
  13. Add steak pieces to chili.
  14. Add steak juices to chili, if any remain.
  15. Add can of chopped tomatoes.
  16. Add dark beer, fill Dutch oven to cover chili ingredients.
  17. Add salt and pepper.
  18. Add herbs and spices.
  19. Add brown sugar.
  20. Add diced chilies.
  21. Stir to mix well.
  22. Cover with Dutch oven lid.
  23. Cook until chili has thickened and the steak is tender.
  24. Serve with cheese and sliced green onions (optional)
  25. Stir to mix.

A couple of quick notes about the recipe and techniques I used:

  • When grilling the steaks, I used lump charcoal and standard briquettes.
  • The steak rub is Brazos Legends “Sizzlin’ Steak Rub”.
  • Cooking the steak to medium rare or medium would be best to help keep the steak as tender as possible.
  • I kept the Weber Performer Grill lid on while cooking the Grilled Steak Chili in the Dutch oven.
  • Keep only a few briquettes on the bottom under the Dutch oven – I had about 10 under mine.
  • Stir chili every 25 – 30 minutes or so to keep the chili from sticking to the bottom.
  • Cook time will vary depending on your conditions – Mine cooked for a little over an hour in the Dutch oven.

Chillin’ Chili

The beauty of chili is how simple, yet enticing the one-pot classic can be. Cindy Reed Wilkins is the only person in the world to win the CASI International Championship Chili Cook-off in back to back years. Her chili is simply amazing and will win you the Super Bowl Party Host back to back years as well; so make these recipes today and then send her thanks on Twitter or Facebook!




  • 1 Lb. Velvetta Cheese
  • 1 Can Rotel Diced Chili’s and Tomatoes
  • 8 oz. Fully Cooked (Cin) Chili


  • Cube the Velveeta, place in crock pot
  • Add the can of Rotel
  • Add your fully cooked Cin Chili
  • Heat all until fully melted
  • Serve with Tortilla Chips




  • 1 package of Pillsbury Crescent rolls
  • Prepared Cin Chili – about 8 oz., chilled
  • Green onions
  • Jalapeno slices
  • Velvetta cheese


  • Pre heat the oven to 350.
  • Unwrap the crescent rolls into their triangle shape on a cookie sheet .
  • Place a spoonful of Cin Chili on the center of the dough.  ( About 1 oz.)
  • Slice up the green onion and place 2-3 slices on top of the Cin Chili.
  • Place a Jalapeno slice on top of the onion.  (this can be fresh Jalapenos or canned)
  • Place ¼ of a slice of Velvetta cheese on top of the Jalapeno.
  • Fold the dough over the ingredients like a diaper and pinch the sides shut.
  • Bake for 14 minutes or until the top is a light golden brown.

Grilling on the Gridiron

The Gridiron, grilling mastermind Jeff Dockeray brings to you two gameday sized appetizers to make your party the best on the block. The meatballs and artichoke dips can be paired with any main meal, or be a part of a major buffet line for a super bowl of Dip.

Gameday Sized Bocconcini-Stuffed Meatballs

Serves 4 Gameday Freaks or 6 Normals



  • 1 tablespoon milk
  • 2 Thick Slices of white bread – torn with crusts removed
  • .5 Lb Ground pork
  • 1 Lb Ground veal
  • 1 Lb Medium Ground Beef
  • 1 teaspoon dried chilli flakes
  • 6 cloves garlic, crushed
  • 1 teaspoon of dried oregano
  • 1 teaspoon of fresh basil
  • sea salt and cracked black pepper
  • 24 baby Bocconcini Cheese
  • 2 tablespoons olive oil
  • 2 x 400g cans San Marzano (or copy) tomatoes
  • 1 teaspoon caster sugar
  • 2 teaspoons red wine vinegar
  • finely grated parmesan, to serve with


  1. Heat Oven to 350 degrees.
  2. Place the milk and bread in a bowl and set aside for 5 minutes or until milk is absorbed. Add the pork, oregano, basil, chilli, half the garlic, salt and pepper and mix well to combine. Roll the mixture into 24 balls and press a Bocconcini into the centre of each meatball. Fold over the ball and seal well.
  3. Mash tomatoes into thin sauce.
  4. Heat 1-tablespoon oil in a large oven friendly frying pan over medium high heat.
  5. Sear the meatballs on all sides for 4-5 minutes, turning occasionally, partially cooked through. Remove to a paper towel.
  6. Add the remaining oil and garlic and cook for 30 seconds. Add the tomato sauce, sugar and vinegar and cook for a further 5 minutes or until sauce has thickened slightly.
  7. Add the meatballs to the sauce.
  8. Finish in your pre-heated oven for 15 minutes.
  9. Serve in a deep bowl, and pour 1 ladle of sauce over each stuffed meatball.
  10. Sprinkle with Fresh Parmesan to serve.
  11. Serves 6.

Gameday Smoked Onion and Artichoke Dip



  • 4 cups of chips, or 1 large chunk of oak or hickory (any wood will do)
  • 6 small to medium onions (makes 4 cups of smoked onions)
  • 1 small – medium jar of Artichokes
  • 2 tablespoons of your favorite BBQ rub
  • 1 tablespoon of EVO or Canola
  • 4 cups mayonnaise
  • 2 cups sour cream
  • 1.5 cups of Cream Cheese – softened and cubed
  • .5 cup homo milk or half and half
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon of liquid smoke (optional, if you prefer it very smoky)
  • 1.5 tablespoons regular sugar
  • 1 cup Cheddar – shredded
  • 1 tablespoon salt and pepper, plus more to season


  1. Prepare your smoker, BBQ, or grill to approx. 300-350 F (charcoal or gas combined with 2 cups of chips in tinfoil X 2, or 2 medium size chunks of wood)
  1. Smoke onions – off heat – with your choice of wood for 40 minutes. Replenish wood chunk or chips after 30 minutes
  2. Peel and half the onions. In a bowl, toss with the oil, and sprinkle to rub on each piece
  3. Place in the smoker, and smoke for 60-75 minutes. Onions should be well-smoked when medium to dark top layers, and relatively soft but not falling apart
  4. Remove artichokes from jar/can, and chop to small pieces
  5. When the onions are done, let cool, then chopped finely
  6. Heat oven to 350 F or add more fuel to your BBQ to bring it to 350 F
  7. Soften your cream cheese cubes in the microwave for 30 sec.
  8. In a casserole dish (2” deep preferred), add cut onions and artichokes. Then add remaining ingredients less the cheddar cheese.
  9. Mix well with the kitchen tool of your choice.
  10. Taste and season with salt and pepper to your liking.
  11. Then top with the shredded cheese.
  12. Bake uncovered in the oven for 20-30 min. (or on your grill -off heat)

Serve with grilled pita wedges or crispy tortillas.

Buffalo Sized Cheese Bites

All-star chef Jonathan Scinto brings flavour, cheese, and the best bite on the block. The Master Chef of Food Network delivers so much brilliance in a bite, this will be your Super Bowl winning play. You can find Chef Scinto on Twitter, Instagram, and Facebook!


Servings: Makes about 20-24 Bites



  • 3 CupsMilk
  • 2 Cups Dry Elbow Macaroni
  • 2 Cups Shredded Sharp Cheddar Cheese
  • 3 Tsps. Granulated Onion Powder
  • 3Tsp Sea Salt
  • 2 Tbsps. Coarse Cracked Pepper
  • 3 Tbsps. Frank’s Red Hot
  • ¼ Cup Frank’s Red Hot
  • 2 Cups Butter Milk
  • 1 Cup Real Bacon Bits
  • 3 Tsps. Minced Garlic
  • 4 Tbsps. Butter (Salted)
  • 2 Cups Plain Panko Bread Crumbs
  • 2 Cups All-Purpose Flour
  • 3 Cups Heavy Cream
  • 4 Cups Corn Oil


  1. Combine the dry macaroni and 3 cups of milk in a large pot. Bring it up to a boil over medium/high heat, occasionally stirring so it doesn’t stick to the bottom.
  2. Once it boils, reduce the heat to low and let the macaroni absorb the milk, it should look creamy. (About 15 mins.) Make sure to stir often.
  3. Once the pasta has absorbed most of the milk, season with salt, pepper, and onion. Add 2 Tbsps. Stir gently.
  4. Turn the heat off and stir in the shredded cheese. Remove from Mac n Cheese from the pot and put in a large bowl to cool.
  5. Get 3 bowls and set up a dipping station of the flour, Panko and buttermilk. Add 3 Tbsps. Frank’s Red to the buttermilk and mix until blended in.
  6. Scoop out the Mac N Cheese and form into 3” balls, roll tight by hand. Dip into the floor, buttermilk and then roll in Panko. Form the ball again so it’s tight. Repeat until all the Mac and Cheese is used. Set the preform bites all aside.
  7. In a large pot add the corn oil and boil until it reaches a fry temperature.( Test by dropping in a sample of the flour mixture, if sizzles you are good)
  8. Drop about 6 bites at a time, remove once they all are golden brown. Strain the bites to remove excess oil on paper towels. Repeat until all Mac n cheese bites are used.

Buffalo Bacon Cream Sauce

In a large fry pan add 2 Tbsps. butter and melt on high. Add the minced garlic, sauté until the butter is absorbed in the garlic and turns a light brown. Add the cream and reduce until thick. Add the Frank’s Red and bacon. Remove off heat and stir.

Grab a serving dish of your choice, add the bites. Drizzle with the Buffalo sauce. Garnish with celery and carrots. Top with fresh parsley. Put the remaining Buffalo sauce in s small bowl for dipping. Enjoy



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