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Entertaining on Super Bowl Sunday 2012

This Sunday, February 5, is a bittersweet day for football lovers across the country. On one hand, it is the greatest day in sports and entertainment, paired with feasting, friends and hopefully some good commercials. On the other hand, it is the end of another sports season, leaving us longing for next year, and hopefully giving the Texans another shot at the playoffs.

I am not alone in my undying love for Super Bowl Sunday.

  • An average of over 20 million Americans attend a Super Bowl party each year
  • On average over 100 million homes in America will watch the Super Bowl
  • 29 million pounds of chips will be consumed along with 8 million pounds of guacamole on Super Bowl Sunday
  • During Super Bowl Sunday Americans will consume 50 million cases of beer(That’s enough beer to fill Lucas Oil Stadium halfway up!)
  • America’s beer tab for Super Bowl Sunday 2012 will equal $10.8 billion (That’s equivalent to purchasing ten B2 Stealth Bomber military airplanes)

True to my Texas roots, deep love for delicious food, and in celebration of the biggest night in sports entertainment, here are some of my favorite recipes that will be a bigger hit at your Super Bowl party than those unforgettable commercials! If you’re in Houston, check out our Goode Game Party Packs for your last minute Super Bowl Sunday needs.

Buttermilk & Blue Cheese Dipper (Yields 3 cups)

This great sauce reigns in the flame on my chipotle fired wings and also is a great dip with raw vegetables and crackers.


2 cups buttermilk

¾ cup blue cheese (Get a good one, there’s a difference)

1 garlic clove – crushed

¼ cup green onion – sliced

½ teaspoon fresh ground black pepper

Salt to your liking


Crumble blue cheese and place in mixing bowl. Add buttermilk and whisk until smooth. Whisk in pepper and green onions.

“Real-Deal” Chile con Queso (Yields 6 cups)

Now I know this may stir a hornet’s nest, but this side of the Rio Bravo (also known as the Rio Grande) and all the Tex-Mex goodness that Queso beholds-the base ingredient that keeps it all together is easy melt cheese, such as Velveeta or the like. This is real Texas comfort food; it’s what makes the bell ring for the Pavlovian dog in all of us Texans when we think of our favorite Chile con Queso. Now that that’s been said, here’s my version of this classic Tex-Mex recipe.


2 Tablespoons vegetable oil (if handy, substitute 1 Tablespoon with rendered bacon drippings – adds to richness)

¾ cup white onion – small diced

3 cloves garlic – crushed

3 fresh jalapeños roasted, peeled, seeded and diced (or 1 small 4 ounce can roasted, diced green chiles)

1-16 ounce block of easy melt cheese, 1” cubes (such as Velveeta)

1-14 ounce can of Carnation evaporated milk

2 cups cheddar cheese – grated

¾ cup of your favorite salsa

¼ teaspoon cumin

Tortilla chips


Heat the oil over medium heat in a sauce pot. Once the oil begins to shimmer add the onions and sauté until they begin to soften. Add garlic and peppers and continue to cook until garlic becomes fragrant. Add easy melt cheese and 1cup of evaporated milk and whisk until smooth. Turn heat to a low simmer. Whisk in cheddar cheese one handful at a time, making sure it is smooth before adding the next handful. Fold in salsa with a wooden spoon and add cumin. Adjust Queso consistency with reserved evaporated milk to your liking. Serve with warm tortilla chips. If you really want to do it up: Serve alongside guacamole and picadillo or ground beef taco meat. They make great toppers on a big bowl of this Queso.

Chipotle Fired Chicken Wings (Yields 3 dozen wings)

I think wings are the most underrated part of the “yard bird”. The bone to meat ratio keeps the wings nice and juicy and when they are spiced up right and crisped up by direct talking to by your backyard grill, they become a delicacy that will keep the beer and good conversation flowing for hours. My recipe delivers a double dose of flavor with pre-game seasoning, and then tossing in a fiery finishing sauce.


2 pounds chicken wings

2 pounds chicken drumettes

2 Tablespoons vegetable oil

Chipotle Chicken Rub:

2 Tablespoons Chipotle powder

1 Tablespoon kosher salt

1 teaspoon ground cumin

2 teaspoons garlic powder

1 teaspoon onion powder

½ teaspoon ground coriander

Fired up Wing Sauce:

½ cup Frank’s Red Hot sauce

1 teaspoon minced garlic

½ teaspoon cumin

2 Tablespoons apple cider vinegar

2 Tablespoons Tabasco Chipotle Hot Sauce

2/3 cup melted butter

Wing preparation:

Trim any excess skin or fat from wings and drumettes. Rinse under cold water and dry thoroughly with paper towels. (The removal of surface moisture from the wings is a secret step to getting the skin crispy on the grill.) After your wings are nice and dry place them in a large mixing bowl and toss with vegetable oil. Then sprinkle evenly with my Chipotle Chicken Rub. Cover and refrigerate while you prepare your fire.

Wing sauce preparation:

Mix hot sauces and spices together in mixing bowl, slowly whisk in melted butter. Mix well right before tossing with wings. Prepare a medium fire on your backyard grill. Let coals burn down to have a nice white ash cover. Stoke fire and spread into an even layer. Grill wings over medium fire until juices run clear and completely cooked. Toss with wing sauce and serve with carrot and celery sticks and Buttermilk Blue Cheese Dipper (see recipe provided).


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