Our Super Bowl Feast is a perfect way to celebrate the biggest game in professional sports! This menu will take you from start to finish as you and your friends enjoy football and a tremendous lineup of food.
Today we start the day off with a classic Bloody Mary recipe. Then we begin the Super Bowl Feast with Grilled Chicken Wings and Cajun Mushrooms as appetizers. The main course has a “surf & turf” flair to it with our Grilled Steaks and Grilled Scallops. We also have the ever-popular Grilled Baked Potato to round out the menu.
Super Bowl Feast!
The Big Game
This year’s Super Bowl Feast features the football game of course. The final two teams left to claim the big prize are the San Francisco 49ers and the Kansas City Chiefs. The winner will be awarded the infamous Vince Lombardi Trophy. The Super Bowl game will begin at 6:30 pm ET on Sunday, February 2nd. The biggest sporting event in the world will be played at Hard Rock Stadium located at Miami Gardens, Florida. Depending on your time zone, you may have to adjust the menu preparation and grilling so that your feast is ready at game time.
Pre-Game Cocktail – Bloody Mary
This year we have the classic Bloody Mary to kick off the day. These are easy to make and require minimal prep work.
- Your favorite vodka
- Bloody Mary Mix – use Mr. & Mrs. T’s or Major Peters’ as they are the best
- Celery salt
- Worcestershire sauce – use Lea & Perrins brand
- Garnish with – celery stalk, pickle spear, and stuffed olives
The directions on mixing the classic Bloody Mary are simple. Add ice to a tall glass, sprinkle in a dash of celery salt and Worcestershire sauce followed by 1-2 ounces of vodka. Add in the Bloody Mary mix to the top and stir. Garnish it next with a celery stalk, pickle spear and two stuffed olives on a cocktail toothpick. You can serve several different kinds of stuffed olives. They come stuffed with pimento, bleu cheese, jalapeno, and a lot more varieties. If your guests request a spicy Bloody Mary, add in a splash of Frank’s Hot Sauce before serving. Once the Bloody Marys are flowing it is time to get the appetizers going on the grill.
Super Bowl Feast – Appetizers
Grilled Chicken Wings
You absolutely cannot have a Super Bowl Tailgate without having wings of some kind kick off the biggest day in professional sports. What we have today is our grilled chicken wings for your pre-game feast. They are healthier than deep-frying and incredibly delicious grilled.
- 25-30 chicken wings, whole
- Granulated garlic, Lawry’s Seasoning Salt, Cajun spice, and cayenne pepper (optional)
- Frank’s Hot Sauce and your favorite BBQ sauce
Set up the center of your grill with a pile of 25-30 charcoal briquettes in a pyramid. Light the coals and head inside to prep the wings. Prepping is easy as you will be only cutting off the meatless tip before grilling. Grilling the two meaty sections together is better because it allows the juices to stay inside the wings. More juices equal more flavor!
Once the coals are ready, place the wings around the outer edge of the grill grate. Season both sides of the wings then close the lid. Grill for 15 minutes and then turn the wings over. Grill for another 15 minutes then check them for doneness. The bigger thicker wings may need some more time on the grill. If they do, flip them over and grill for another 5-10 minutes.
When they are done remove the wings and place them in a large bowl. Add in Frank’s Hot Sauce or your favorite BBQ sauce and toss them until covered. Plate them and serve these fantastic pre-game wings to your guests.
Grilled Cajun Mushrooms
These magical mushrooms make a great appetizer and for those who love mushrooms with their steaks, these cajun mushrooms are a perfect addition at dinner time. If you prefer less spice, just use Lawry’s and black pepper. Either way, grilled mushrooms are so much better than ones sauteed in a skillet.
- White Mushrooms or Baby Portobello Mushrooms
- Olive Oil
- Salt & Pepper
- Lawry’s Seasoning Salt
- Cajun Spice
- Cayenne Pepper (optional)
- Chili Powder (optional)
- Cumin (optional)
Take the mushrooms and give them a good rinse under cold water, then snip off the end of the stems. Air dry or paper towel dry the mushrooms. For easy cleanup, place the dried mushrooms in a gallon size Ziploc bag. Drizzle in enough olive oil to coat the mushrooms thoroughly, then sprinkle in the desired seasonings, and close the baggie. Shake the mushrooms until they are all coated in the seasonings.
Place the mushrooms in the center of your grill. Turn them every 3-5 minutes so that they finish with a char and a slight crust on them. This usually takes 15-20 minutes total so be sure not to overcook them!
Plate them as an appetizer for your guests but be sure to make enough to serve alongside the steaks when they are ready later!
Grilled Baked Potatoes
Choose four or more large size white, russet, or the ever-popular Idaho potatoes for this menu. Whichever you choose, give them a good rinse with cold water after lighting your briquettes. Be sure to poke several holes in the potatoes with a fork. Once that is done, wrap the potatoes in sturdy aluminum foil.
Super Bowl Feast – Surf & Turf
There are several theories on the “proper way” to grill steaks. Our preferred method involves getting charred grill marks on both sides then moving the steaks away from direct heat. To do this requires you place your steaks directly over the hot coals for 4-5 minutes on each side. The time will vary depending on the thickness of your steaks. If your steaks are thicker than one inch, add on 2-3 minutes to your char time. You should see those infamous grill lines on both sides after you have achieved the char. Move your steaks to the outer edge of your grill away from direct heat. They will require some additional grill time to finish. While that happens it is time for the grilled scallops
Scallops are incredibly delicious grilled versus pan-frying. They hold up well to the heat and melt in your mouth when done.
- 2-3 pounds of rinsed and dried scallops (under 15 size)
- olive oil
- Cajun spice, black pepper, granulated garlic, and Lawry’s Seasoning Salt
Place the rinsed and paper towel dried scallops in a gallon-size resealable baggie. Drizzle in enough olive oil to cover all sides of the scallops. Add the seasonings then close up the baggie and toss the scallops until completely covered in spices.
Grill the scallops in the center of your grill directly over the coals. You may get some flame up from the olive oil. If you do, close the lid and wait a few minutes before adding the rest of the scallops. Grill the scallops for 10 minutes then flip them over for another 10 minutes. It is at this point the smaller scallops should be done. Remove them and grill the larger ones for another 5-10 minutes. They should all be finished as the potatoes and steaks are ready to come off.