Super Bowl Party Tips from Phoenix Chefs

Superbowl parties can be a lot of pressure. Is your TV big enough? Do you have enough beer? Will your team win? Well, we’ve got the food taken care of. This weekend, ditch the plain ole chips and listen to what these Phoenix chefs are serving at their Super Bowl parties.
What will Corporate Chef/General Manager Matt Janiec of Z’Tejas in Scottsdale be serving up this Super Bowl?
Food: “I like to do an assortment of wings. Traditional, sweet Thai chili and ancho-honey BBQ wings with green chili bleu cheese dipping sauce. Homemade guacamole with fresh-made tortilla chips and what I like to call sausage chippers. I like to take a spicy sausage, cut them on a bias into bite-size slices and grill them up. Just before I take them off the grill, I’ll brush them with a little BBQ sauce and serve hot with a toothpick so they are easy to pick up and eat.”
Drinks: “When it comes to beverages, there’s a gamut of great choices for the big game. Starting on the lighter side of beer, Ace makes some great different flavored cider beers, but their pear beer is a favorite. Medium-flavored Alaskan Ale is good as well. For local flavors, look into Kiltlifter from Four Peaks or San Tan brewery puts out a Devil’s Ale. Margarita’s are always great choice and of course there is no better margarita out there than Z’Tejas’.”
What will Executive Chef Andrew Nam of Stingray, Jimmy Woo’s, Geisha A Go Go and Spanish Fly be pouring this weekend?
“If I was doing a Super Bowl party I would be serving carne asada fries and nachos, Sonoran hot dogs, burgers on the grill, chips and dips and a few choices for drinks, including Four Peaks beers and pitchers of Asian Mojitos with cucumber wedges (drink recipe below).”
Asian Mojitos
64 oz pitcher
24 mint leaves
3 limes quartered
1/2 cucumber sliced into large chunks
8 oz of Bacardi Limon
4 oz simple syrup(sweeten slowly to taste)
Club Soda
In pitcher, muddle limes, cucumber and mint leaves and two ounces of simple syrup. Fill pitcher with ice. Add rum and fill remainder with club soda and remaining simple syrup to taste.
What will Executive Chef Jennifer Anderson from Scottsdale’s Wildfish Seafood Grille be dishing up?
Beer: Shiner Bock, brown bag-style Milwaukee’s Best
Drink: Since this year the Super Bowl is in Dallas, I would say the Bloody Maria–a Bloody Mary with tequila
Food: Spicy Texas chili, fried cheese curds (Green Bay Packers), and ribs with Heinz BBQ sauce (Pittsburgh Steelers)
How does Chef Willie Nelson at Cadillac Ranch like to celebrate Super Bowl Sunday?
“I like to make a big pot of chili and some great wings! For the chili, I start by soaking a one-pound bag of pinto beans over night. In a sauce pan I cook one pound of chorizo and drain the beans from the soaking liquid. Then add the beans to the chorizo with 3-4 cups of water and 5 cloves of garlic, boil until the beans are cooked. At the end, add one large yellow onion small dice, add 2 tablespoons of salt and 1 tablespoon of pepper. Garnish the chili with some fresh cilantro. The key to making great wings is first baking them for around twenty minutes at 350 degrees. Then you fry the wings in 375 degree oil to make them crispy on the outside. Fry them for roughly 4 to 5 minutes, or until they begin to float. Remove the wings and toss them in your favorite sauce. This may seem like a lot of work so if you’re strapped on time you can always just call-in an order off of our catering menu at Cadillac Ranch.”
What are Red Allen’s Chef Mathew Steffen at The Wigwam party tips?
Favorite thing to serve: Blackening spiced dry-rubbed chicken wings with a vinegary hot sauce and house-made gorganzola bleu cheese dressing
Favorite drink to pair: Local handcrafted ale, like San Tan Epicenter
What is Chef Michael DeMaria’s of Scottsdale’s Heirloom favorite Super Bowl Sunday recipe?
“For the Super Bowl, my favorite thing to prepare and serve is grilled chicken wings tossed in basil pesto with gorgonzola sauce, as well as Kobe beef hot dogs on pretzel bread with Tuscan relish.”
Grilled Pesto Chicken Wings with Gorgonzola Dip
(Serves two big football fans)
Grill (gas, wood or coal…your choice!)
Extra Virgin Olive Oil
Salt & Pepper (to taste)
4 dozen Chicken Wings (prefer the wings not the drummies)
Basil Pesto (see recipe below)
Gorgonzola Dip (see recipe below)
Toss wings with evoo, salt and pepper. Grill until fully cooked. In clean bowl, re-toss wings with basil pesto. Place on platter with gorgonzola dip.
Basil Pesto Recipe:
½ Cup Fresh Basil Leaves
1 T Garlic
¼ Cup Pine Nuts
2 T Parmesan Cheese
¼ Cup EVOO
Salt & Pepper (to taste)
Place basil, garlic, parmesan, pine nuts, salt and pepper in Cuisinart and run for 30 seconds while slowly adding the oil to make the pesto.
Gorgonzola Dip Recipe:
1 Cup Dolce Verde Gorgonzola
¼ Cup Sour Cream
¼ Cup Mayonnaise
¼ Cup Whole Milk
2 T Chopped Chives
1 T Finely Minced Garlic
Salt & Pepper (to taste)
Blend all ingredients until smooth.

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