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Cook to Impress this Super Bowl Sunday

Looking to impress your guests at this weekend’s Super Bowl party? Three Denver chefs are lending you the recipes to some of their go-to party snacks. Try out the fan-favorite guacamole from Kachina Cantina, the Brisket Nachos with Chipotle Cheese Sauce from Richard Sandoval Hospitality, and some Thai Chili Butter Wings from chef Zach Spott at the highly anticipated Brass Tacks coming to Denver soon. Armed with these delish dishes, you’ll want to make enough for seconds!

Happy cooking!

Kachina Guacamole

From Kachina Cantina {1890 Wazee Street, Denver; 720.460.2728}
Yields 5-1/2 quarts, servers appx. 20

Ingredients:

  • 20 avocados
  • 8 oz lime juice
  • 4 oz cilantro, chopped
  • 1/2 qt Roma tomato, de-seeded and diced
  • 1 lb white onion, diced large
  • 1 lb serrano peppers, de-seeded and diced
  • 2-1/2 oz garlic, minced
  • 1-1/2 oz kosher salt
  • 1/4 oz black pepper

Method:
Remove stems from serrano peppers and cut in half lengthwise. Remove seeds and dice. Remove stems and skins from white onions and dice into large chunks. Combine onions and serranos in food processor and purée. Strain excess liquid through strainer. Mince garlic and add to serrano/onion mixture. In a large mixing bowl, combine avocados, lime juice, cilantro, Roma tomato, salt, black pepper, and serrano/onion mixture. Mix as long as needed for desired consistency (longer for smooth, less for chunky). Serve and enjoy!

Brisket Nachos with Chipotle Cheese Sauce

From Richard Sandoval Hospitality {1400 Larimer Street, Denver; 720.946.1433}
Serves 4-6

Ingredients:
Chipotle cheese sauce:

  • 1 Tbsp canola oil
  • 1/2 c yellow onion, finely chopped
  • 1 small plum tomato, de-seeded and diced into 1/2 inch cubes
  • 1 canned chipotle chile in adobo, finely chopped
  • 3/4 c heavy cream
  • 8 oz pasteurized cheese product, coarsely chopped (i.e. Velveeta)
  • 2 Tbsp fresh cilantro, finely chopped

Brisket nachos:

  • 1 8 oz bag tortilla chips
  • 2 c shredded brisket, heated
  • 1 c pico de gallo
  • 1 ripe Hass avocado, diced into 1/2 inch cubes
  • 3 Tbsp pickled jalapeños, coarsely chopped

Method:

For chipotle cheese sauce:
Heat canola oil in medium saucepan over medium heat. Add onion and cook, stirring occasionally, until translucent (about 4 minutes). Add tomato and chipotle chile and cook until tomato is beginning to soften (about 2 more minutes). Add heavy cream and bring to a simmer. Reduce heat to very low. In batches, add cheese product, stirring until it melts. Stir in cilantro. Serve sauce warm or let cool and cover, then refrigerate for up to 1 day, reheating on very low heat and whisking often.
For brisket nachos:
Preheat oven to 350 degrees. Spread tortilla chips in large heat-proof serving dish. Bake until chips are warm (about 5 minutes). Remove chips from oven and scatter shredded brisket over chips. Drizzle with warm cheese sauce. Top with pico de gallo, avocado, and jalapeños. Serve hot and enjoy!

Thai Chili Butter Wings

From the upcoming Brass Tacks Bar {1526 Blake Street, Denver}
Yields 24 wings

Ingredients:

  • 24 disjointed chicken wings
  • 1/2 lb butter
  • 1/2 c garlic, minced
  • 1/2 c sambal
  • 2 oz rice vinegar
  • 1 bunch cilantro
  • 5 fresh red Thai chiles
  • 1 Tbsp sesame seeds
  • 4 oz blue cheese dressing
  • 1 lime
  • 2-4 qt oil for frying (peanut, canola, or corn)

Method:
Fry, roast, or confit your wings ahead of time until they are cooked through. Lay out evenly on sheet pan or tray and refrigerate until ready to cook. Fill a pot with enough oil to submerge wings for frying. Heat oil to 350-400 degrees. Use a candy thermometer to monitor the temperature of the oil. While oil is heating, melt butter in separate saucepan for Thai butter sauce. Add garlic, sambal, and three Thai chiles, and keep on low heat. After 10-15 minutes, add rice vinegar to mixture. Taste and season accordingly. Once oil is 350-400 degrees, drop in wings to fry. Fry to desired color and texture, then pull them out using a spider strainer. Put wings into a mixing bowl. Add Thai butter sauce and coat thoroughly. Toss in chopped cilantro as desired. Plate and top with more cilantro, sesame seeds, and shaved Thai chiles. Serve with a lime wedge and blue cheese for dipping.

BONUS: Don’t feel like cooking? Check out these eight local restaurants serving hot and ready professional eats waiting for pickup and perfect for your Super Bowl party hosting needs!

Peyton Garcia, Content Editor