The Elevated Super Bowl Spread
Food and Drink

The Elevated Super Bowl Spread

The Super Bowl may reign supreme among football parties, but menu offerings can easily run to the mundane. Not this year. Though everyone enjoys the same type of fare, that doesn’t mean those dishes can’t be, well, super. So dump the usual gumbo, wings and burgers. Here’s a few of those usual things embellished with a bit of flare befitting the big game.

Guinness Beef Stew

Recipe and photo courtesy of Rufus Teague BBQ

"Serve a small bowl of this enhanced American favorite when guests arrive. Warms them up and dampens the worst of the hunger, leaving the first quarter for lighter noshing. Or make it the half-time main entrée."

Serves: 4–5, as meal


2 tablespoons olive oil

2 pounds beef chuck or stew meat

2 small yellow onions

2 garlic cloves, minced

6 ounces pancetta, chopped

1 can Guinness beer

2 tablespoons Rufus Teague Meat Rub

2 tablespoons all purpose flour (to thicken)

3 carrots, chopped

2 celery stalks, chopped

2 bay leaves

3 sprigs fresh thyme

4 tablespoons tomato paste

3 cups chicken stock

Cube the beef and season with Rufus Teague Meat Rub.

Heat the pot or Dutch oven to high heat and pour in the olive oil. When the oil is hot, brown the meat. Remove from the pot and set aside. Lower the heat and add the chopped onion and garlic. Cook them down for a few minutes and then add the chopped pancetta. Cook the pancetta until browned.

Pour in the Guinness. Then add flour and stir. Add in carrots, celery, bay leaves, thyme, tomato paste and chicken stock. Add the meat back in. Stir.

Cover and let simmer for 2 hours, until the meat is tender and falling apart. Remove the lid and cook another 20 to 30 minutes.

Stir, adding salt and pepper. Remove the bay leaf and thyme sprigs and serve in a bowl over mashed potatoes.

Cranberry Cream Cheese Bacon Bites

Recipe and photo courtesy of Heather Cabaniss of

"They look complicated and taste extra-special, but these little savory, yet sweet delights are a breeze. A unique second-quarter appetizer to the half-time feast. They even make a nice accompaniment with a fourth-quarter cup of coffee."

Serves: 24


1 16-ounce tub chive and onion cream cheese

3 slices cooked bacon, chopped

1/3 cup cheddar cheese, finely shredded

3 tablespoons dried cranberries

1/3 cup pecans, finely chopped

1 tube crescent dough sheet

1 egg white, optional

Heat oven to 375°F.

In a bowl, combine cream cheese, bacon, cheddar cheese, cranberries and pecans. Set aside.

Roll out the dough onto a rectangular sheet of wax paper. To make the 24 dough squares, make four cuts top to bottom with a knife or pizza cutter, and six cuts across the width.

Using a small spoon, scoop a little bit of the cream cheese mixture into the center of each square. Then, working one square at a time, pull the four corners up to the center and press together. Brush squares with egg whites, if desired.

Bake 8-12 minutes or until the pastry is golden brown. Serve warm.

Slow Cooker Bourbon Meatballs

Recipe and photo courtesy of Heather Cabaniss of

"A far cry and step up from the usual tomatoey meatballs, this recipe has been honed through dozens of very appreciative tailgates and parties, says Heather. Plus they require zero attention as they sit out in their crock pot being devoured throughout the game."

Serves: 6


25–30 frozen meatballs, 15 ounce-size (about half the bag of meatballs)

½ cup good bourbon

½ cup honey

½ cup ketchup

¾ cup brown sugar

dash lemon juice

Spray the interior of a 6-quart slow cooker with non-stick cooking spray. Place the frozen meatballs in the bottom.

Mix together the remaining ingredients in a medium-size bowl. Pour over the frozen meatballs.

Cover and cook on high for 1 hour. Meatballs can stay in the slow cooker on a warm setting for 3–4 hours after the first hour of cooking.

Spoken Barrel Dungeness Crab Sliders

Photo and recipe ourtesy of Spoken Barrel wines at

"An upscale twist on the common slider for the half-time entrée or, since they’re not a heavy meat, they make an enticing end-of-third quarter pick-me-up."

Serves: 30


1½ pounds fresh, picked Dungeness Crab meat

1 sweet walla walla onion, finely diced

1 red bell pepper, finely diced

1 green bell pepper, finely diced

4 garlic cloves, minced

4 green onions

4 eggs, lightly beaten

1 cup breadcrumbs

½ teaspoon salt

½ teaspoon ground black pepper

2 tablespoons butter

2 tablespoons olive oil

30 slider buns, lightly toasted


Choices to put out for assembly:

red onion, thinly sliced

tomato, sliced



In a large skillet, sauté the onion, bell peppers and garlic until soft and aromatic, about 5 minutes. Set aside in a large bowl and allow to cool. Stir in the 4 beaten eggs, breadcrumbs, green onion, salt and pepper. Stir in the crab meat until just combined.

Transfer the crab mixture to the refrigerator, allowing the mixture to fully cool and firm up, about an hour. Form the mixture into 2-ounce patties.

Heat the butter and olive oil over medium heat in a large skillet. Cook the patties until golden brown, about 4 minutes per side. Drain the patties on paper towels.

Serve the crab cakes over toasted sliders buns.

Note: you can keep the cakes and buns warm on a hot plate and let guests assemble their own sliders with mayo, red onion, tomato and lettuce.

Sticky Whiskey Maple Wings

Recipe and photo courtesy of Rufus Teague BBQ

"Crispy, fried, sweet and hot at the same time, these non-conventional nibblers can keep the gloaters chewing and the losers feeling satisfied."

Serves: 4, as appetizer


1 ½ pounds chicken wings

2 cups vegetable or peanut oil, for frying

1 cup flour

1 tablespoon Rufus Teague Meat Rub

jalapeno slices, to garnish


Whiskey Maple Glaze:

1 cup Rufus Teague Maple Whiskey BBQ sauce

1 tablespoon maple syrup

¼ cup brown sugar

½ teaspoon black pepper

2 tablespoons water, to thin as needed


Heat the oil in a large pot and allow it to reach 375 degrees. Use a thermometer to guarantee even cooking.

Mix the flour, salt and Rufus Teague Meat Rub in a medium bowl.

Dredge the wings in the flour mixture.

Lightly drop each wing into the hot oil and cook for about 15 minutes, or until wings look nicely browned and crisped. Doing this in batches is recommended, so the oil can retain even heat.

While the wings are cooking, combine the brown sugar, maple syrup, black pepper and Rufus Teague Maple Whiskey BBQ sauce in a medium-size saucepan. Allow the mixture to reduce significantly, until it has a sticky, but not dry consistency. If it is reducing too quickly, add some water to thin it out.

Add the wings into the reduced sauce mixture and coat thoroughly.

Top with jalapeno slices. Enjoy with blue cheese or ranch dressing or even more barbecue sauce.

Smoked Gouda Mac and Cheese

Recipe and photo courtesy of Spoken Barrel wines

"Another classic tailgate dish, but with a quirky pasta covered in a special, smoky combo of gouda and cheddar with a nip of cayenne and Dijon. Serve as a side or as an appetizer in small cups."

Serves: 6, as side dish


1 pound cavatappi pasta

1½ cups whole milk

1 teaspoon kosher salt

1 tablespoon Dijon mustard

1/2 pound smoked gouda, grated

1/2 pound sharp cheddar, grated

1/2 teaspoon cayenne pepper

1 teaspoon ground white pepper

2 tablespoons unsalted butter

1/3 cup chopped chives, optional

In a large deep-sided skillet, bring 4 cups of water to a boil over high heat. Once boiling, add the cavatappi pasta and salt. Bring back to a boil and stir frequently for 10 minutes, until almost all the water has been absorbed and the pasta is cooked.

Remove from the heat and stir in the remaining ingredients until the cheese is melted and everything is fully combined.

Serve the mac and cheese with a sprinkling of the chives and eat immediately with Spoken Barrel wine.