We found some great recipes for those that might be watching the game at home!
No one does comfort food better than Woodstock’s Pizza, a hometown favorite of college students and locals alike. Dedicated to using high-quality ingredients, Woodstock’s has mastered the ultimate plate of dry rub wings to match your munchies all game long with the Man Cave Dry Rub Wings! This recipe brings the heat with jumbo wings baked to perfection in a smoky, spicy dry rub that won’t make a mess so you can catch the game with a wing in each hand!
Woodstock’s Dry Rub Wings
Courtesy of Woodstock’s Pizza
*We use JUMBO wings and this will coat 4.5 lbs of wings (approx 50 jumbo wings for your hungry partygoers).
- 1/4 cup Kosher Salt
- 1/2 cup Sugar
- 1/8 cup Parsley dry
- 1 Tbl Oregano dry
- 1/2 Tbl Chili Flake
- 1 Tbl Blk Pepper (Table Ground)
- 1/2 tsp White Pepper
- 1/2 Tbl Onion Powder
- 1/8 cup Garlic granulated
- 1/4 cup Smoke Paprika
(Woodstock’s adds one other secret ingredient that is our magic…feel free to experiment with your wings!)
- Bake all the wings you need naked (wings are naked, not you). We cook ours for 15 minutes at 475 degrees. Take them out, cool them.
- While the wings are cooling, mix the dry rub ingredients together in a mixing bowl.
- Roll cooled wings in dry rub mixture and bake again for 5-7 minutes at 450. Pair with your favorite dipping sauce and enjoy with friends! Happy Super Sunday.
Keep your guests well-nourished during the Big Game with the Nachos Gigante, a staple at Pacific Beach Shore Club.Just steps from the sand, this beach bar is not to be missed when it comes to stellar panoramic views and mouthwatering plates prepared with classic Mexican flair. This recipe makes a mound of nachos smothered in the works, promising layers of flavor to last the whole game!
Recipe Courtesy of Pacific Beach Shore Club
- 10 oz. fresh corn tortilla chips
- 8 oz. cheese sauce
- 4 oz. refried beans
- 2 oz. guacamole
- 2 oz. pico de gallo
- 2 oz. black olives
- 2 oz. sour cream
- 2 oz. jalapenos
- 1 oz. chopped cilantro
- Choice of 6 oz. steak, chicken or brisket (optional)
- Add a layer of refried beans onto a pan or serving tray, using about 2 oz
- Then add a layer of fresh corn tortilla chips, about 5 oz
- Follow with a layer of cheese sauce (4 oz)
- Top with a second layer of refried beans (use the remaining 2 oz), followed by rest of the tortilla chips
- Use the remaining 4 oz of cheese sauce for the last layer
- Top layers with pico de gallo, diced jalapenos, black olives and guacamole.
- Now add your choice of meat
- To finish, drizzle with sour cream and sprinkle chopped cilantro. Enjoy!
Stay fueled through the fourth quarter thanks to Chef Kevin Templeton of barleymash, one of San Diego’s finest craftsmen of quality comfort food. Sink your teeth into his signature Brown Sugar Ribs, a meaty addition to your Super Bowl snack lineup with sweet brown sugar, a kick of hot ancho chili powder and plenty of barbecue sauce.
Brown Sugar Ribs
Courtesy of Kevin Templeton, Executive Chef of barleymash
2 racks baby back pork ribs
2 cups brown sugar
2 tbsp. salt
2 tbsp. fresh ground pepper
2 tbsp. ancho chili powder (optional)
1 lb. bacon fat, cold or at room temperature
Barbecue sauce (optional)
- If your butcher has not already done so, remove the thin membrane from the back of each rack of ribs.
- In a small bowl, mix together brown sugar, salt and pepper. Generously rub mixture into both sides of ribs, then coat with bacon fat.
- Place 2 racks of ribs side by side in 2 to 3 layers of heavy-duty aluminum foil, making sure there are no holes or tears. Wrap securely and crimp edges of foil to seal. Repeat process with remaining ribs.
- Place packets on a grill over low heat and cook at least 30 to 40 minutes or until ribs are fall-off-the-bone tender, turning every 5 minutes.
- Remove packets from grill. Carefully open the packets, remove ribs and discard rendered fat and foil. Return ribs to grill to char.
- Serve dry or with your favorite barbecue sauce!
Get your fix of bite-sized fare with the Housemade Meatballs from Farmer’s Bottega, the farm-fresh gem of Mission Hills. Brought to life by Chef Alberto Morreale, the Housemade Meatballs embrace his Sicilian roots with 100% natural ground beef seasoned with white onion, Italian parsley, garlic and a rich wine and tomato sauce topped with parmesan.
Recipe courtesy of Chef Alberto Morreale of Farmer’s Bottega
*Serves : 5
- 1 pound 100% natural ground beef
- 2 cup parmesan cheese
- 2 cup bread crumbs
- 2 tablespoon chopped white onion
- 2 tablespoon chopped Italian parsley
- 2 each whole eggs
- pinch kosher salt
- pinch fresh ground black pepper
- 1 cup olive oil
- 2 tablespoon chopped garlic
- 5 cup tomato sauce
- 3 cup red cooking wine (any)
- 1 tablespoon chili flakes
- ½ cup Basil chopped
- In a large mixing bowl add ground beef, parmesan cheese, bread crumbs, onion, parsley, eggs, salt, pepper and mix together using your hands.
- Using a 3-ounce ice cream scoop, scoop mix into round portions.
- Heat olive oil in a large nonstick sauté pan, add meatballs and sear.
- In same sauté pan, add garlic and cook until golden brown.
- Add red wine, tomato sauce, basil and chili flakes to sauté pan.
- Allow meatballs to cook in low heat.
- Remove meatballs and serve with toasted bread.