3 Easy, Last-Minute Recipes to Make for Your Super Bowl Party

Super Bowl Foods Recipes - LEAD
Photo: Courtesy Harold’s Meat + Three

Super Bowl Sunday is almost here. For the non-sports fans out there, this year, the New England Patriots will be taking on the Atlanta Falcons in Houston, Texas. Whether you're watching the big game or Lady Gaga's halftime show, you'll likely be at a viewing party—maybe even one that you're hosting. And any viewing party worth its salt (and meat and cheese and beer) will have food. Lots and lots of delicious food. In honor of that great American tradition, we tapped chef Harold Moore of N.Y.C. Southern-inspired eatery Harold's Meat + Three for three party-ready recipes.

Super Bowl Foods Recipes - 3
Courtesy Harold’s Meat + Three

Bacon-Wrapped Water Chestnuts


1 lb bacon
2 cans water chestnuts (8 oz each), drained
3/4 cup light brown sugar
Wooden toothpicks, soaked in water


1. Preheat the oven to 375°F.
2. Cut the package of bacon in half or thirds, depending on how long your bacon strips are.
3. Wrap one half strip of bacon around a water chestnut and secure with a toothpick.
4. Repeat with the remaining pieces of bacon and water chestnuts.
5. Place the secured water chestnuts in a baking dish and sprinkle with the brown sugar.
6. Bake for 30-35 minutes or until the bacon is crisp and glazed with the brown sugar sauce.
7. Remove from the oven and baste with the glaze in the dish.
8. Cool slightly before serving.

Super Bowl Foods Recipes - 1
Courtesy Harold’s Meat + Three

Harold's Pimento Cheese Spread

Yield: About 1 quart

For the mayonnaise:


1 large egg
1 large egg yolk
1 1/2 tbsp fresh lemon juice
1 tbsp white vinegar
1 tsp dry mustard
1 1/2 tsp fine sea salt
1 tsp granulated sugar
1/4 tsp cayenne pepper
2 cups vegetable oil


1. Place the egg, egg yolk, lemon juice, vinegar, dry mustard, sea salt, sugar, and cayenne pepper in the bowl of a food processor. Pulse to combine.
2. While running the machine, add a few drops of the vegetable oil and allow the oil to integrate into the mixture little by little until an emulsion is formed. Once the emulsion is visible, slowly stream in the remaining oil until all of it is incorporated.
3. Taste and adjust the seasoning if necessary.
4. Set aside to make the pimento cheese spread or refrigerate until needed.

For the pimento cheese spread:


2 cups homemade mayonnaise
1 lb colby cheese, shredded
1 lb sharp cheddar, grated
2 jars chopped pimentos (4 oz each), drained
1 tsp fresh sage, finely chopped
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
2 tsp fresh lemon juice
2 tsp mustard powder
1/2 tsp cayenne pepper
1 tsp Worcestershire sauce
1/2 tsp tobasco sauce
Paprika, for garnishing
Chopped parsley, for garnishing
McClure's Dill Pickle Potato Chips, for serving


1. In the bowl of a stand mixer, combine the mayonnaise, lemon, salt, pepper, mustard powder, cayenne, Worcestershire sauce, Tobasco sauce, and sage. Stir to combine.
2. While running the mixer on low, add the pimentos followed by the cheeses.
3. Allow the mixture to run, until the mixture is thoroughly combined.
4. Taste, adjusting the seasoning if necessary.
5. Transfer the pimento cheese to a serving bowl. Sprinkle with paprika and chopped parsley.
6. Serve alongside Dill Pickle Chips, for dipping. Cover, label and refrigerate until needed.

Super Bowl Foods Recipes - 2
Teresa Sabga

Kentucky Hot Brown Casserole


4 slices white bread, toasted
1 1⁄2 lbs thinly sliced turkey breast
3 cups American Mornay sauce (see recipe)
10 slices bacon, cooked until crisp and drained on paper towel
8 slices beefsteak tomato, sliced 1/4-inch thick
1 cup sharp white cheddar, shredded
1 cup gruyere cheese, shredded
1/2 cup grated parmesan cheese
1/4 cup thinly sliced scallions, optional
Butter, as needed
Fine sea salt, as needed
Freshly ground black pepper, as needed


1. Preheat the oven to 375°F.
2. Lightly butter the bottom and sides of a 9x13 baking dish.
3. Spread a little of the Mornay sauce on the bottom of the prepared pan.
4. Slice the toast into quarters and lay the pieces into the baking dish.
5. Layer the turkey on top of the toast, sprinkle with salt and pepper, then top with the rest of the American Mornay.
6. Gently place the tomatoes on top of the Mornay and sprinkle with salt and pepper.
7. Top the tomatoes with the shredded gruyere, cheddar, and parmesan.
8. Crumble the bacon over the top and transfer to the preheated oven.
9. Bake for 45 minutes to 1 hour, until golden and very hot.
10. Allow the casserole to rest for 15 minutes.
11. Sprinkle with chopped scallions (optional) and serve immediately.

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