With just a few weeks to go, game plans are underway in kitchens across America for Super Bowl LI dishes that will turn game day hosts into MVPs. Winning plays from top chefs at hotels and resorts around the country were collected. Here are six of the best:
Play Maker Buffalo Chicken Dip
Joshua Johnston, sous chef, 1000 Islands Harbor Hotel (Clayton, N.Y.)
- 2 lb. chicken breast
- 8 oz. cream cheese
- 1 lb. shredded cheddar blend
- 8 oz. hot sauce/buffalo sauce
- 10 oz. extra chunky blue cheese dressing
- Garnish – diced tomato and scallion
- Preheat oven to 350 degrees.
- Place chicken in a medium to large sauce pot and cover with water just enough to fully submerge the chicken. Bring to a simmer for about 8-10 minutes. When the chicken is done, it should pull apart very easily.
- While chicken is simmering, prepare the cheese. In a microwave-safe bowl, cube the cream cheese and toss with half of the shredded cheese. Cover the bowl and microwave for about a minute.
- Assemble the dip: in a large mixing bowl, shred the chicken, preferably with a set of forks. Fold in the melted cheese blend, hot sauce, and blue cheese until fully blended. (NOTE: Dip can be prepared a day in advance up until this point and refrigerated.)
- Place dip in oven-safe dish and top with remaining shredded cheese. Bake towards the top of the oven to allow for better browning. Bake for 10 minutes, garnish, and serve hot.
Rock Shrimp & Manchego Fondue
Eric Kaszubinski, executive chef at McCoy’s Oceanfront, Fort Lauderdale Marriott Pompano Beach Resort & Spa (Pompano Beach, Fla.)
- 2 shallots (minced)
- 1 lb. rock shrimp
- 4 oz. butter
- 4 oz. flour
- 1 bunch cilantro (chopped)
- 4 oz. white wine
- 1 qt. heavy cream
- ½ lb. Manchego cheese (grated)
- ½ tsp. Old Bay Seasoning
- ½ tsp. Tabasco
- 1 tsp. salt
- ¼ tsp. white pepper
- Place butter in a non-stick pot and melt over medium heat.
- Add shallots and sauté for two minutes.
- Add shrimp and cook for three minutes.
- Place flour in pot and stir to allow it to absorb the butter and cook for two minutes.
- Whisk in heavy cream and add cilantro and the spices.
- Once liquid has thickened, add the Manchego cheese and finish with white wine.
- Serve in individual portions along with pita and plantain chips.
Darren Sylvin, executive chef, Aloft Boston Seaport (Boston, Mass.)
- 1 lb. bacon
- 1 cup popcorn kernels
- ½ cup coconut oil
- Pinch of salt
- Rough cut bacon into 1-inch cubes.
- In a deep and wide soup pot, render bacon under low flame until completely crispy (about 20 minutes).
- Once fully rendered, separate bacon and fat through a fine strainer. Reserve bacon pieces on the side for later.
- Clean out pot and return to medium flame with all of the reserved bacon fat and coconut oil.
- Add kernels and a pinch of salt and stir until kernels are fully coated with fat and oil.
- Put lid on pot and begin to vigorously shake pot back and forth over flame until kernels begin to pop. Continue to shake until the popping fades. (Not shaking will result in burnt popcorn.)
- Once popping has stopped or reduced significantly, remove from flame and stir in remaining bacon pieces.
- Place in bowl and serve.
Baby Back Ribs
- 8 racks baby back ribs (about 10 lbs.)
- 2 tbsp. paprika
- ½ tbsp. brown sugar
- ½ tbsp. granulated sugar
- 1 tsp. salt
- ½ tsp. celery salt
- ½ tsp. black pepper
- 1 tsp. cayenne
- ½ tsp. dry mustard
- ½ tsp. garlic powder
- ½ tsp. onion powder
- Pre-heat oven to 225 degrees F.
- Place ribs on an unlined sheet pan and coat each slab liberally with rub.
- Cover with aluminum foil, leaving an opening that you will close later.
- Place pan on bottom oven rack.
- Fill each pan with 1 ½ qt. beer through opening in foil; close opening.
- Cook for 5 ½ hrs. Ribs should have a good crust on top and be very tender.
- Let cool. Serves 15-20 people.
Super Bowl Beef Chili
Richard Doucette, executive chef, Lighthouse Grill at Harbor View Hotel (Martha’s Vineyard, Mass.)
- 28 oz. ground beef
- 4 Spanish onions (diced)
- 1 head of celery (diced)
- 8 red bell peppers (diced)
- 2 bunches cilantro (chopped)
- 2 jalapenos (seeded and diced)
- 2 cups Worcestershire sauce
- 1 cup red wine vinegar
- ½ bottle Cholula Hot Sauce
- 111 oz. can diced tomatoes
- 111 oz. ketchup
- 111 oz. canned red kidney beans (drained)
- 111 oz. canned black beans (drained)
- 12 oz. canned chipotle peppers in adobo
- 2 cups ground ancho peppers
- 1 tbsp. granulated garlic
- 1 tbsp. garlic powder
- 1 tbsp. crushed red pepper flakes
- 8 tbsp. whole cumin
- 2 tbsp. black pepper
- 4 tbsp. dried Mexican oregano
- 4 tbsp. smoked paprika
- Kosher salt – season to taste
- Combine all liquids, set aside.
- In a large pot on medium-high heat, brown ground beef. Strain off excess fat.
- Add all vegetables and cook until tender.
- Add all spices and toast until fragrant.
- Add beans and all liquids. Reduce heat to low.
- Cook slowly for two hours.
New England Lobster Roll
Gustavo Calderon, executive chef, 3800 Ocean at Palm Beach Marriott Singer Island Beach Resort & Spa
(Riviera Beach, Fla.)
- 1-1/2 lb. lobster meat
- ½ cup mayonnaise
- 3 tbsp. lemon juice
- 2 inner stalks of celery and leaves, finely chopped
- 1 tbsp. parsley, finely chopped
- 1 tbsp. tarragon, finely chopped
- 1 tbsp. capers, finely chopped
- 2 tsp. Old Bay Seasoning
- Salt and black pepper to taste
- 4 rolls split, brushed with butter and lightly toasted
- 1 tsp. Old Bay (for garnish)
- Chop lobster meat into bite size pieces and add to a bowl.
- Mix mayo, lemon juice, celery, herbs, capers, and seasonings; add to lobster and mix well.
- Chill the lobster salad in the refrigerator for at least 15 minutes to marinate.
- While lobster salad is resting, brush the four rolls with butter and toast slit side down in a pan until light golden brown.
- Fill toasted rolls with roughly one cup of the salad mixture and garnish with a light sprinkle of Old Bay. Served best with some fresh kettle chips.