The Super Bowl is this Sunday and it’s time to start thinking about your menu, especially if you are hosting a Super Bowl Party! Have a game plan by prepping all your favorite foods ahead of time to avoid fumbling with marinades and charred meat.

This year, Coyote Outdoor Living teamed up with Chef Jonathan Collins also known as The Outdoors Chef and Mirlandra Kitchen to help you be the MVP of your Super Bowl party with grilling tips and mouth-watering recipes for your party! Chef Collins is enthusiastic, approachable, cooking style resonates with viewers on BT Toronto, City line, CTV Ottawa Morning Live, Today’s Shopping Choice and CBC’s The Goods and Steven and Chris.

Grilling and party tips from Jim Ginocchi, president of Coyote Outdoor Living:

  • Allow time to warm up: Pre-heating your grill is essential to having a successful cookout. Light your grill and wait 10-15 minutes before putting any food on it.
  • Limit the turnovers: You can’t get those classic grill marks by turning over your meat as many times as the opposing quarterback turns the ball over. Take your time and turn the meat 90 degrees after a couple minutes of grill time to get those mouthwatering marks.
  • Keep the helmet on: Once the food is on the grill, keep the cover closed for optimal results.
  • The two-minute warning: Ran out of cold ones late in the game? Finish the party strong with the two-minute chill drill by spinning the beer in some heavily salted water for two minutes to instantly chill your beverages.

Now that you covered the grilling and party tips, the next step is using those tips to create finger-licking food for the big game. Here are some delicious recipes that you must have on your table this Super Bowl.

Beer-Brined Chicken Wings

Beer-Brined Chicken Wings

INGREDIENTS

Chicken Wings (skin on, bone-in) – rinsed and drained   6½lbs  3kg

Fresh Thyme – rinsed 5pc

Red Chili Pepper – finely sliced (plus more for additional heat) 1pc

Lemon – thinly sliced 1pc

Fresh Bay Leaves 3pc

Pilsner Beer 2 bottles

White Granulated Sugar  ¼cup

Coarse Sea Salt ¼cup

TECHNIQUE

  1. Combine salt, sugar, chili pepper, thyme, lemon, bay leaves, and beer in a large bowl, whisk to combine
  2. Combine wings and brine a large bowl or food-grade plastic bag, cover and refrigerate for 24 hours
  3. If using a bowl, make sure the chicken is fully submerged in liquid, add water if necessary
  4. If using a plastic bag, make sure to remove all of the air and turn it over occasionally
  5. Drain and pat dry, reserving the ingredients from the brine

TECHNIQUE – BAKED

  1. Position rack in center of oven, preheat to 375°F (190°C), gas mark 5
  2. Prepare a sheet pan with parchment paper, arrange wings on baking sheet leaving small spaces between
  3. Top with ingredients from the brine, season with salt and pepper
  4. Bake for 20-25 minutes or until golden brown and crispy
  5. Make sure the chicken is cooked by slicing a large piece open, near the bone the liquid should be clear not pink

TECHNIQUE – DEEP-FRIED

  1. Prepare deep-fryer with peanut, vegetable, or canola oil, preheat to 375°F (190°C)
  2. Place wings in deep-fryer without layering or over-crowding the basket
  3. Drop the basket into the oil, making sure that the wings are submerged in oil, gently shake the basket
  4. Deep-fry until golden brown and crispy
  5. Timing depends on the size of the deep-fryer, temperature of the chicken and the amount of chicken in the basket
  6. Place chicken on a paper towel to absorb excess oil, season with salt and pepper to finish

INGREDIENTS – CRUDITES

Carrots – peeled, trimmed, sliced in half, and quartered length-ways 6pc

Celery – trimmed, rinsed, sliced in half, and sliced in half  6pc

TECHNIQUE

  1. Prepare carrots and celery in advance but be sure to wrap in plastic wrap or cover with a wet paper towel

INGREDIENTS – BLUE CHEESE DIP

Blue Cheese – crumbled into fine pieces      8oz      225g

Sour Cream 1cup

Buttermilk  ½cup

Mayonnaise  ½cup

Lemon – zested and juiced 1pc

Flaked Sea Salt to taste

Fresh Ground Black Pepper to taste

TECHNIQUE

  1. Combine sour cream, buttermilk, mayonnaise, lemon zest and juice, season with salt and pepper, whisk to combine
  2. Add crumbled blue cheese, fold together to incorporate, check seasoning, cover and refrigerate until serving

Linesman Pulled Pork Hoagies

Linesman Pulled Pork Hoagies

SERVES 8

INGREDIENTS – MARINADE

Apple Cider  4cups  1L

Fresh Thyme – rinsed 3pc

Fresh Rosemary – rinsed 3pc

Shallots – trimmed, peeled and finely sliced 3pc

Garlic Cloves – trimmed, peeled and sliced in half 12pc

Jalapeno Pepper – sliced 1pc

Fennel Seeds 1tbsp

Coriander Seeds 1tbsp

Allspice Berries 1tbsp

Whole Star Anise 3pc

TECHNIQUE

  1. Combine ingredients in a large mixing bowl or sealable plastic bag, add pork shoulder, refrigerate overnight

INGREDIENTS – PORK SHOULDER

Pork Shoulder – trimmed 2.5kg

Hoagie Rolls – sliced in half, lightly buttered and grilled 4pc

Unsalted Butter 1tbsp

Canola Oil 1tbsp

Flaked Sea Salt to taste

Fresh Ground Black Pepper to taste

Whole Grain Mustard garnish

TECHNIQUE

  1. Position rack in center of oven, preheat to 325°F (165°C)
  2. Heat a cast iron or heavy-bottom braising pan over medium-high, add butter and canola
  3. Season pork on all sides with salt and pepper, gently add pork to the pan, sauté on all sides until golden brown
  4. Transfer pork to a platter, deglaze pan with hard cider, add marinade, bring to simmer,
  5. Return the pork to the pan with resting liquid
  6. Cover and transfer the braising pan to the oven, braise for 2-3 hours or until tender
  7. Using tongs, transfer pork to a platter, spoon off any excess fat
  8. On the stovetop over medium-high heat, reduce the liquid until desired consistency

Using two forks, shred the pork, layer on bun with coleslaw and whole grain mustard

INGREDIENTS – COLESLAW

Savoy Cabbage – trimmed, cored, and finely sliced 1pc

Fennel Bulb – trimmed, cored, and finely sliced 1pc

Carrot – peeled, trimmed and peeled 1pc

Lemon Zest and Juice – rinsed 1pc

Fresh Ginger – peeled and finely grated 1tbsp

Fresh Mint – leaves stripped and sliced chiffonade 3pc

Mayonnaise ½cup   125ml

Cider Vinegar ½cup   125ml

Wildflower Honey 2tbsp

Whole Grain Mustard 2tbsp

Celery Seed to taste

Flaked Sea Salt to taste

Fresh Ground Black Pepper to taste

TECHNIQUE

  1. Combine ingredients in a large mixing bowl, season with salt and pepper, refrigerate overnight

Wild Elk Chili with Cast Iron Cornbread

Wild Elk Chili with Cast Iron Cornbread

SERVES 8

 

INGREDIENTS

Wild Elk or Beef Roast – trimmed, cubed, chilled, and medium ground       2lbs     900g

Strip Bacon – finely sliced       8oz      225g

Roma Tomatoes – stemmed, peeled and diced, or canned………………………………………… 8cups

Red Kidney Beans – soaked overnight to hydrate, or drained and rinsed if canned………….. 4cups

Yellow Onion – trimmed, peeled, and medium dice 1pc

Red Bell Pepper – trimmed, seeded, sliced, and medium dice 1pc

Jalapeno Pepper – trimmed, seeded, and finely diced 1pc

Garlic Cloves – trimmed, peeled, and finely sliced 5pc

Tomato Paste 3tbsp

Ground Chili Pepper – plus more to personal taste 3tbsp

Ground Cumin Seed 1tsp

Red Chili Flakes – plus more for garnish 1tsp

Fresh Bay Leaves 3pc

Vegetable or Chicken Stock 4cups  1L

Pilsner Beer 1bottle

Extra Virgin Olive Oil as needed

Flaked Sea Salt to taste

Fresh Ground Black Pepper to taste

Spring Onions – trimmed and finely sliced garnish

Sour Cream – whipped garnish

Jack Cheese – shredded garnish

TECHNIQUE

  1. Preheat and heavy-bottom cast iron Dutch oven over medium-high heat, add 1tbsp olive oil
  2. Add sliced bacon to pan, sauté until crispy and golden brown, remove and set aside, remove excess oil
  3. Return the pan to the heat, add elk to pan, season with salt and pepper, sauté until fragrant and browned
  4. Remove elk from the pan, return the pan to the heat, add 1tbsp olive oil, add peppers and onion
  5. Add bell and jalapeno peppers, onion, and garlic, sauté until fragrant and browned
  6. Move vegetable mixture to one side of, add tomato paste, sauté until fragrant and browned
  7. Add ground chili pepper, cumin, and red pepper flakes, sauté until fragrant, deglaze pan with beer, stir to combine
  8. Add tomatoes, beans, elk, bacon, chicken stock, and bay leaves, reduce temperature to medium
  9. Cook uncovered until desired consistency, check seasoning, adjust according to heat
  10. Serve topped with cheese, scallions, and sour cream

INGREDIENTS – CAST IRON CORNBREAD

All Purpose Flour   1¼cups  160g

Cornmeal 1cup  150g

White Granulated Sugar ½cup   115g

Baking Powder 1tbsp

Baking Soda 1tsp

Buttermilk 1cup    250ml

Large Eggs 2pc

Clover Honey ¼cup

Corn or Vegetable Oil  ½cup   125ml

Unsalted Butter 3tbsp

Flaked Sea Salt pinch

TECHNIQUE

  1. Position rack in center of oven, preheat to 325°F (165°C), gas mark 3
  2. In a large mixing bowl combine flour, cornmeal, baking powder, baking soda, and salt, whisk to combine
  3. In a separate, large mixing bowl combine buttermilk, eggs, honey, and oil, whisk to combine
  4. Pour the dry ingredients into the wet ingredients, whisk to combine
  5. Butter the bottom and sides of a cast iron pan or baking dish, dust lightly with flour to cover
  6. Add mixture to pan, tent with aluminum foil over the top without touching the mixture
  7. Bake for 30 minutes, remove foil, bake until golden brown or until a knife passes cleanly through the thickest part

Try these recipes from Mirlandras Kitchen:

The Best Hamburger Recipe

Apple Pie Moonshine by Mirlandra Kitchen

15 Minute Sticky Honey Garlic Shrimp

Artichoke Parmesan Dip

Now that you have the grilling and party tips and mouth-watering recipes, it’s time for a gourmet TOUCHDOWN!

Follow Coyote Outdoor Living on FacebookTwitter, and Instagram for more recipes, grilling, and entertaining tips.