Super Bowl Recipes

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Maple-Beer-Chili Chicken Wings

Makes 15 to 17 wings (4 to 6 servings)


1 cup                              pure maple syrup

1/2 cup                         dark beer, preferably porter

1/4 cup                          unsalted butter

1/4 cup                          ketchup

2 tablespoons                grainy mustard

3 tablespoons               chili powder

3 to 3 1/2 pounds       chicken wings, tips removed (about 15 to 17)

Canola oil


Put all ingredients except wings and canola oil in a small saucepan. Bring to a boil. Reduce to a simmer and cook until slightly thickened and syrupy, 5 to 7 minutes. Set aside.

In a medium saucepan, add 3 to 4 inches of canola oil. Heat to 350 degrees. If you don't have a thermometer, test the oil's heat by adding a bit of chicken fat to the hot oil. It should sizzle and float to the top, surrounded by bubbles. Cook wings in batches for about 10 minutes, or until golden brown and crispy, turning occasionally. Transfer to a paper-towel lined plate.

Transfer to a large bowl and cover with sauce. Toss well.

Black Bean-Habanero Lime Dip

Serves 4-6



8 ounces                                 cream cheese, softened

½ cup                                                 sour cream

¼ cup                                                 diced white onion

1 cup                                       rinsed and rough chopped pre-cooked black beans (canned fine)

¼ cup                                                 chopped fresh cilantro

1/8 cup                                  chopped green onions

1 tablespoon                          lime juice

1-2 teaspoon                         minced habanero chile--seeds and ribs removed

½ teaspoon                            salt

¼ teaspoon                            ground black pepper



Place the cream cheese, sour cream, onions, lemon juice, salt and pepper in an electric food processor.

Process the mixture 2-3 minutes until it lightens up and becomes a smooth consistency.

Place the mixture in a medium non-reactive mixing bowl; fold in the black beans, cilantro, green onions and habanero chilies.

Place the mixture in a three-cup or larger ceramic bowl, cover and refrigerate for a minimum of 30 minutes prior to serving.

Chocolate Guiness Cupcakes

Makes 24 cupcakes



1 cup                           Guinness Extra Stout

1 1/2                          sticks unsalted butter

3/4 cups                     unsweetened chocolate chunks

2 cups                                     all purpose flour

2 cups                                     sugar

1/2 tablespoon         baking soda

3/4 teaspoon                         salt

2 large                        eggs

3/4 cups                     sour cream



Preheat oven to 350 degrees

Bring stout and butter to a simmer in a large saucepan over medium heat. Do not boil.

Add unsweetened chocolate chunks to hot stout/butter mixture. Whisk until chocolate melts. Turn heat off and let cool.

Add sugar to chocolate mixture and whisk to combine.

Sift flour, baking soda and salt.

In a stand-alone mixer with a whisk attachment, combine the eggs and sour cream on medium speed.

Add stout-chocolate mixture to the egg mixture and combine on medium-low speed until incorporated.

Slowly add flour mixture in thirds to chocolate mixture with whisk attachment. Scrape the sides with your whisk to make sure you get all the dry ingredients combined.

Place cupcake papers in pan and divide batter into cups evenly. Fill about 2/3 of the cup.

Bake for 18-24 minutes or until the tops are firm to the touch, and a toothpick comes out clean when inserted into the cupcake.

Let cool on wire rack before frosting.


Guiness Buttercream Frosting


1 cup                           unsalted butter (room temperature)¿

2 1/2 cups                 sifted powder sugar¿

1/4 cup                      milk¿

1/2 whole                  scraped vanilla bean¿

1/2 tablespoon         vanilla extract¿

1 cup                           Guinness Extra Stout



In a sauce pan, simmer Guinness on low heat for 10-15 min, until it stout becomes reduced and thicker in consistency. Similar to a syrup. *Tip: keep your eye on the stove, so stout does not over cook. Let cool.

In a stand alone mixer, cream your butter for 1 minute

Slowly add the powder sugar in thirds, alternating with a little milk each time till mixture is creamy.

Add scraped vanilla bean and vanilla extract.

Slowly add reduced Guinness a little at a time. Taste test to desired flavor. You may not use all the Guinness reduction.

Place buttercream in a piping bag with a french star tip, frost cupcakes and enjoy!


Bacon Chili Cheese Fries

Makes about 4 cups


2 lbs                            Ground Beef

6 strips                       Bacon, diced

1 lrg                            Sweet Onion, diced

4 cloves                      Garlic, crushed

1 -2                             Habaneros, finely diced

1 c                               BBQ Sauce

2 t                                Cayenne Pepper

2 t                                Chili Powder

2 t                                ground Cumin

2 T                               Paprika

2 T                               Brown Sugar

1 t                                fresh cracked Black Pepper

1/4 c                           Masa (corn flour)

1                                  12 oz Beer


 Heat a large sauce pan (preferably cast iron) over med-high heat.  Add ground beef and bacon and cook until it is nearly cooked through and browned, stirring occasionally.

Next add onion, garlic and habaneros and cook for another 2-3 minutes or until onions start to soften.

 Add BBQ sauce, spices, brown sugar, fresh cracked pepper, masa and beer.  Stir to combine, bring to a simmer, then lower heat to keep at a gentle simmer. 

Cook for 30 min – 1 hour, (flavors will develop more with the longer cooking time but isn’t a requirement) adding more beer or water if necessary to maintain a good “moistness” to the chili.


Best French Fries Ever


4                                  Idaho potatoes, big, long ones

2 quarts or more      peanut oil to fill fryer (or pot)

Table salt



2 large bowls

Deep fryer or heavy-bottomed pot Skimmer or wire basket (if using a pot)

Baking sheet


Step 1: Prep

Fill a large bowl with ice water. Peel the potatoes and cut them into 1/2-inch thick sticks. Put them immediately into the bowl of ice water to keep them from oxidizing. Leave them in the water anywhere from 30 minutes to overnight, then rinse well in cold water to take out a large amount of the starch.

Step 2: Blanch

In a deep fryer or heavy-bottomed pot, heat the oil to 280°F and cook the potatoes in batches, about 6 to 8 minutes for each batch, until they are soft and their color has paled from opaque white to a semi-translucent white. Do not get impatient and yank them out early. Remove them from the oil with the skimmer or wire basket and spread evenly on the baking sheet. Let them rest at least 15 minutes.



Step 3: Fry

Bring the oil up to 375°F, no hotter, no cooler. Fry the blanched potatoes in batches for 2 to 3 minutes, each, or until they are crispy and golden brown. Remove from the oil with the skimmer or wire basket, shake off the excess oil.

Step 4: Serve

Immediately drop the fries into the other large bowl, which has been lined with a clean, dry towel. Add salt to taste and whip out the towel. Toss the fries around in the bowl and serve while still hot.


Or you can top with the awesome chili you just made!

Barbeque Beef Pizza

Makes 1 pizza



1 1/4 cups                             barbecue sauce

1 clove                                    garlic, finely minced

1 to 1 1/2 cups                      leftover roast beef, sliced and diced or cut in thin strips

1/2  ea                                    medium red onion, sliced

2 ea                                         small plum tomatoes, thinly sliced

3/4 cup                                  Monterey Jack and Colby or Cheddar cheese blend

1 cup                                       shredded Mozarella cheese

ground black pepper


Bring barbecue sauce and garlic to a simmer. Remove from heat and set aside.

Fit pizza dough in a pizza pan, making a rolled 1-inch edge, or fit into a large deep-dish pizza pan; spread with the barbecue sauce. Sprinkle the roast beef over the sauce, then top with the sliced onion and sliced tomatoes. cover with the cheeses, then sprinkle lightly with grill seasoning blend and ground black pepper.

Bake at 400° for 20 to 25 minutes, until crust is browned and cheese is melted and bubbly.



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