Best Super Bowl Recipes

Our Top 7 Game Day Recipes

Lauren Jones, Kalamazoo Outdoor Gourmet | 01/31/2013 | Food and Drink

We’ve rounded up our top seven Super Bowl recipes to make your party as memorable as the game. From juicy hot wings to the ultimate grilled cheese sandwich and a refreshing beer cocktail, we’ve got your game day covered.

1.      Rick Bayless’s Queso Fundido al Tequila

Spicy jalapenos and tequila give Chef Rick Bayless’s cheesy, gooey dip an extra kick. Serve with crispy, warm tortilla chips for a delicious game-day snack.

2.      Grilled Buttermilk Hot Wings

Grillmaster Russ says this recipe is always a crowd pleaser. A quick brining in buttermilk and hot sauce yields tender meat that’s both tangy and smooth in flavor. The chile rub finishes the wings off with a perfect, moderately spicy crust.

3.      Alpine Grilled Cheese Sandwich

Smoky bacon, melted cheese and grilled bread are the ultimate comfort foods. This sandwich combines the bold kick of Gruyere cheese, with the soft, rich flavor of crème fraiche. Add freshly chopped chives and crusty sour dough bread and you’ve got yourself a winner.

4.      Nachos with All the Fixings

Good nachos are to game day what pig skin is to football: essential. A delicious combination of crispy tortilla chips, succulent, beer-braised pork, creamy guacamole and fresh pico de gallo topped with melted cheese make these nachos from Bon Appetit magazine a game day must.

5.      Pepperoni, Sausage and Onion Pizza

A mixture of chorizo and Italian sausage are the secret to this pizza. The raw tomato sauce and red onion taste light and fresh against the decadent flavors of the sausage and cheese.

6.      Ginger Shandy Beer Cocktail

Beer cocktails are easy and different. Sweet, spicy ginger mixes perfectly with tart lemon juice for a refreshing drink. We like to use Bell’s Lager as a nod to our Michigan heritage but feel free to substitute this for your favorite local beer.

7.      Michelada Bloody Mary

Here’s a new take on an old favorite: a Bloody Mary that uses beer, a combination of citrus juices, and tequila. This comes from our friend, Chef Rick Bayless by way of Saveur Magazine.


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