Guy Fieri’s Best Super Bowl Recipes Will Make You a Hero During the Big Game
Do we absolutely love Guy Fieri? Not exactly. But he’s not all bad. Case in point: He knows how to make some killer game day grub, which is exactly what you’ll be looking for come Super Bowl Sunday. Whether you’re responsible for bringing a side dish to a potluck, or you’re hosting a party of your own, you’ll need to bring your A-game. And we’ve got you covered.
We’re highlighting the best football-viewing fare, and trust us, these Fieri-approved creations are bound to be guaranteed winners on game day. So, look no further. Here are seven of the best Super Bowl recipes, straight from the Mayor of Flavortown himself.
1. Santa Maria tri-tip
No matter which team you’re rooting for, this Santa Maria tri-tip will have every carnivore at the party smiling ear to ear. And if you have access to a grill (and hopefully somewhat pleasant weather), this recipe’s for you.
“Tri-tip is one of the most preferred cuts of meat west of the Mississippi, and is made for the grill,” Fieri tells NFL.com. “It has incredible texture, is marbled with fat, and only gets better with a little dry rub and smoke.”
- 2 tablespoons granulated garlic
- 1/3 cup freshly cracked black pepper
- 1/2 cup garlic cloves
- 3 tablespoons kosher salt
- 2 tablespoons sugar
- One 3 to 4-pound prime tri-tip roast
- 2 tablespoons Achiote oil (1 1/2 tablespoons achiote seeds and 1/2 cup canola oil)
Directions: Start by making the achiote oil first, which Fieri says can be made weeks in advance. Toast the seeds about 3 minutes in a small saucepan over medium-high heat before adding the oil. Reduce the heat to low, and after about 6 minutes, remove from heat. Store the oil in a glass container in the refrigerator until game day.
Next, combine the granulated garlic and black pepper, and set aside. Mince the garlic, and gradually add the salt and sugar. Add the achiote oil. Then, after rinsing the roast, use the garlic-achiote paste to rub it down. Sprinkle the roast with the granulated garlic and pepper mixture, wrap it in plastic, and refrigerate for 24 to 48 hours.
When you’re ready for the main event, remove the roast from the wrap, and preheat the grill (make sure the grill is well-oiled) to medium-high heat. Grill the tri-tip for 9 minutes on one side, and 9 minute on the other. Using a thermometer to check the meat’s temperature, increase the grill heat to high once the thermometer reads 90 degrees F. Sear all sides of the roast so that it has a crust on it, and set aside for 10 to 15 minutes, loosely covering it with aluminum foil before slicing and serving.
Next: More meat, different version
2. Tri-tip dip sandwich with horseradish cream sauce
Fieri sure does love his tri-tip. And this sandwich, which he says is one of his absolute favorites, is best served with meat that’s specifically cooked for the sandwich (as opposed to using leftover prime rib, which can be too dry). Fieri, who’s a self-proclaimed “French dip fanatic,” says that having toasty bread and plenty of jus is also essential.
- 1/2 cup chopped shallots
- 2 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1/4 cup brandy
- 1/4 cup demi-glace
- 1 tablespoon Worcestershire sauce
- 3 cups low sodium beef stock
- 1 tablespoon cold unsalted butter, cut into cubes
- Kosher salt and freshly ground black pepper
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon fresh lemon juice
- 1/2 cup prepared hot horseradish
- 1 teaspoon minced garlic
- 1/2 teaspoon kosher salt
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 2 garlic cloves, minced
- 6 ciabatta rolls, sliced
- 2 to 3 pounds thinly sliced Santa Maria tri-tip
- 6 slices pepper jack cheese (optional)
Directions: For the jus, start by sauteing the shallots and garlic in olive oil and butter in a medium saucepan, over medium heat, for 7 to 8 minutes. Once lightly caramelized, add the flour to form a loose paste. Then, you’re going to deglaze with the brandy, and whisk in three more ingredients: the demi-glace, Worcestershire sauce, and beef stock. Bring to a boil before reducing the heat and simmering for 25 minutes. Remove from heat, then strain the broth, removing the garlic and shallots, and return the liquid to the pot. Finally, add the butter, swirling to melt, and season with salt and pepper.
For the horseradish mayo, simply combine all ingredients in a bowl, and pop it in the fridge. After that, it’s time to get the grill going. Mix the softened butter with minced garlic, and then brush it onto your sliced ciabatta rolls. Toast on the grill, and then smear with the horseradish mayo.
Finally, dip the tri-tip slices into the jus. To assemble the sandwich, pile the meal onto the bottom half of the roll, add your cheese, and pop on the top half of the roll. Serve with a side of jus for dipping.
Next: This one is definitely worth the effort.
3. Andouille-stuffed pork loin with creole mustard
This one may seem a bit ambitious, but if you prepare it ahead of time, all you have to do is unwrap from the tin foil, and toss it on the grill. Perfect for a tailgate, “This recipe is worth all the effort,” Fieri says.
- 1/2 cup kosher salt
- 1/2 cup sugar
- 12 black peppercorns
- 6 garlic cloves, roughly chopped
- 6 fresh thyme sprigs
- 2 bay leaves
- 1 small yellow onion, peeled and sliced into rings
- 4 cups ice cubes
- One 3-pound boneless pork loin roast with a nice fat cap layer on top
- 1 large (about 4-ounce) Andouille sausage link
- Kosher salt and freshly ground black pepper
- 1 tablespoon granulated garlic
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 to 2 tablespoon canola oil
- Creole mustard (e.g. Zatarain’s)
Directions: For the brine, bring 6 cups of water, the salt, sugar, peppercorns, garlic, thyme, bay leaves, and onion to a simmer in a medium pot over medium heat, stirring until the sugar and salt have dissolved. Removed from heat, and add ice cubes to cool it down. Then, place the pork loin into a large freezer bag, and pour the brine over it so that the roast is completely submerged. Seal the bag and set aside for two hours.
When it’s time to heat up the grill, establish two different temperature zones: one hot for searing and one medium for cooking through. Use a paring knife to pierce the casing of the sausage. Next, remove the pork from the brine, patting dry with paper towels. Take a clean honing steel, poke a hole into the center of the loin lengthwise, working it all the way through so that it creates a cavity into which you can put the sausage. Season the roast with salt, pepper, granulated garlic, paprika, and cumin.
After wiping down the grill grates with oil-blotted towels, place the roast on the hot part of the grill. First sear it with the fat side down for 3 to 4 minutes, and then on all other sides. Move the roast to the cooler side of the grill, and cook for 45 to 55 minutes. Your thermometer should read 165 degrees F. Set it on a platter, tent with foil, and wait for about 15 minutes before carving into thick slices. When you’re ready to serve, drizzle it with the juices from the platter, along with the Creole mustard.
Next: A fool-proof, football-viewing food that simply cannot fail
4. Firecracker chicken wings
If there aren’t any wings, is it even Super Bowl Sunday? Definitely not. Thankfully, Fieri pretty much has a direct line to any and all wing-related recipes. And his Firecracker recipe, in particular? Well, it’s absolutely perfect for fired-up football fans, and it’s sure to please the masses.
- 5 pounds chicken wings
- 1 cup honey
- 1/3 cup chili-garlic sauce
- 1/4 cup kosher salt
- 1/2 cup sweet soy sauce
- 3 tablespoons Sriracha sauce
- 2 tablespoons low-sodium soy sauce
- 1/4 cup minced fresh ginger
- 1/4 cup apple cider vinegar
- Sea salt and freshly cracked black pepper
- 1 tablespoon mined green onions, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Directions: Cut each wing apart at the joint and trash the tips. In a large glass bowl, combine 6 cups water, 1/4 cup of the honey, 1/4 cup of the chili-garlic sauce, and salt, stirring until salt is dissolved. Add the wings and refrigerate for 30 minutes to 4 hours.
For the basting and dipping sauce, mix together the remaining chili-garlic sauce, remaining honey, sweet soy sauce, Sriracha, low-sodium soy sauce, ginger, and vinegar. Be sure to set aside half of the sauce for serving (this will help prevent contamination).
Drain the wings, and sprinkle them with sea salt and pepper. Once the grill is at a medium-high heat, grill the wings for about 15 to 20 minutes, or until golden. Turning often, continue cooking the wings over indirect heat until they’re done. Baste with the sauce, and continue cooking until the wings are glossy and well-coated. Garnish with green onions and sesame seeds, and serve with dipping sauce.
Next: There’s always a spot at the table for this simple classic.
Guacamole is always a crowd-pleaser. And Fieri’s tip for serving the best guac possible is to keep it simple. Don’t overthink it, because Fieri sure doesn’t. In fact, he told PopSugar that when he makes guacamole, he uses freshly made pico de gallo, ripened avocados, a touch of lime juice, some salt, and fresh cracked pepper. Easy enough, right?
There’s not much explaining to do on this one, but here’s how Fieri crafts the perfect pico del gallo.
- 4 diced plum tomatoes
- 2 tablespoons chopped cilantro
- 1/2 minced red onion
- 1 minced garlic clove
- 1 mined jalapeño (seeded)
- The juice of 1 lime
- 1 teaspoon fresh celery juice (optional)
- 1/2 teaspoon kosher salt
- A few grinds of pepper
Directions: In a medium bowl, combine all ingredients listed, and mix well. Cover and refrigerate for 1 hour to 3 days. Drain excess liquid before serving.
Next: A creative take on a timeless favorite
6. Trash can nachos
Nachos and football go together like peanut butter and jelly. And with Fieri’s version, you’re sure to feed a hungry brood in no time. While the name may be a touch off-putting, there’s no reason to be concerned, because these Trash Can Nachos are guaranteed to take you all the way to Flavortown.
- 2 minced garlic cloves
- 2 tablespoons lime juice
- 1 teaspoon kocher salt
- 8 ounces skirt steak
Super Melty Cheese:
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup whole milk
- 1 cup heavy cream
- 2 ounces grated mild cheddar
- 2 ounces grated monterey jack
- 2 ounces grated Oaxaca cheese
- 2 ounces grated asadero cheese
- Pinch of cayenne
- Pinch of cumin
- 1 tablespoon minced pickled jalapeños
- 1 tablespoon pickled jalapeño juice
- 2 tablespoons pico de gallo
- 1 cup dried black beans
- 1/2 cup minced sweet onion
- 1 clove minced garlic
- 1/2 tablespoon kosher salt
- 1 sprig epazote (or 1 teaspoon dried Mexican oregano)
- Tortilla chips
- Shredded cheddar
- Sliced jalapeño
- Crumbled Cotija cheese
- Sliced red onion
- Julienned radish
- Chopped cilantro
- Mexican crema
Directions: Begin with the carne asada, and combine garlic cloves, lime juice, and salt, rubbing the mixture over the skirt steak. Refrigerate for 30 minutes. Set the grill to high heat, and cook the steak for 6 to 8 minutes, until charred. Set aside and chop.
For the Super Melty Cheese (SMC), melt the butter in a saucepan over medium heat, whisking in the flour until smooth and toasted. Then whisk in the whole milk and heavy cream, and bring to a boil. Add in the grated cheeses, and whisk until melted. Then, stir in the cayenne, cumin, minced pickled jalapeños, pickled jalapeño juice, and pico de gallo. Remove from heat; keep warm.
For the black beans, start by rinsing a cup of dried beans, then soak in water overnight. The next day, drain, and transfer beans to a saucepan, cover with water by 2 inches and bring to a boil before reducing the heat to a simmer. Next, add in the minced sweet onion, minced garlic, salt, and epazote (or Mexican oregano). Simmer for about 1 hour until the beans are tender, adding more water as needed; discard the epazote.
Now, it’s time to get creative. Begin by spooning some of the SMC into a large tin can, pot, or metal bucket. Layer 1/4 pound tortilla chips a quarter of the way up. Then, spoon even more SMC over the chips, sprinkling with a layer each of carne asada and black beans. Sprinkle with pico de gallo and all the ingredients listed under “additional ingredients” (except for the tortilla chips).
Repeat to make 3 more layers of tortilla chips, SMC, meat, beans, and toppings. Finally, place a large round platter or tray on top of the nachos so that you can flip the can over. Remove the can, and garnish with more pico de gallo, cilantro, red onion, and jalapeño.
Next: For kids only? We think not.
7. Mac Daddy Mac ‘n Cheese
If you say you don’t like mac and cheese, it’s time to stop lying to yourself. Honestly. Because really, everyone loves to get down with the childhood classic. And Fieri’s Mac Daddy Mac ‘n Cheese is the ideal baked dish for the big game. In fact, he even had a mac and cheese bar when he hosted the tailgate party during Super Bowl 50. So this year, do yourself a favor, and follow suit.
- 2 shallots, peeled
- 3 cloves garlic
- 1 teaspoon olive oil
- 3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat
- 2 tablespoons flour
- 4 cups heavy cream
- 1 teaspoon chopped fresh thyme
- 1 cup shredded Pepper Jack cheese
- 2 cups shredded Cheddar cheese
- Salt and freshly ground black pepper
- 1 pound penne pasta, cooked
- 1/2 cup Panko bread crumbs
- 2 tablespoons melted butter
- 2 tablespoons chopped fresh parsley
Directions: Preheat over to 350 degrees F. Place the shallots and garlic in a small aluminum foil pouch, drizzling with olive oil. Roast the pouch for 20 to 30 minutes until tender. Remove shallots and garlic from foil and chop. In a large saute pan, reheat the reserved bacon fat over medium heat. Then, add in the roasted shallots and garlic, sauteing for 1 minute before adding the flour. Stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. Then, stir in cheeses until melted, creamy, and thickened. Add salt and pepper to taste.
Remove from heat and gradually stir in the pasta. Place in a 9×13 casserole dish. In a small bowl, combine the diced bacon, bread crumbs, butter, and parsley. Top the mac and cheese with Panko mixture, then bake uncovered at same heat for about 20 to 25 minutes, until bubbling and lightly browned on top.
Voila! You just nailed Super Bowl LII — or at least you dominated in the kitchen.
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