The 3F’s of Super Bowl Satisfaction
By Maurisa Glinton
Feb 4, 2012 - 3:35:58 PM
This Sunday will be my favorite grilling
“holiday”-- You know holidays where grilling is an essential part
of the festivities, ie. Independence Day, Memorial Day, Labor Day,
the first day of that feels like summer, and my all time favorite, Super
Bowl Sunday. Aaah Super Bowl Sunday! It’s time to brush the cobwebs,
dust or snow off of the old ‘Barbie’ and get that great grilling
Every year I begin the countdown to Super Bowl and from
New Year’s Day I begin creating my checklist. Clean the grill, check.
Stockpile charcoal and wood-chips, check. Shop prices for ribs, check.
Look for plumpest wings, check, and so on and so forth. It was a tradition
for me to throw a Super Bowl party every year, save for last year due
to my newly moving to Nassau and just recovering from fatigue (busy
catering season). But this year I am ready, able and more than willing.
But what if you aren’t a great griller, simply don’t have a grill,
or can’t be bothered to go through the whole setup? No problem - these
recipes that follow are just for you!
It doesn’t matter if your pulling
for The Patriots, The Giants or if your team has been out since long
before the play offs began (Go Redskins!), everyone knows that great
food and beer is the key to enjoying this adrenaline packed day. There
are 3 key criterions to great party food. I call them the 3 F’s of
football-- finger food, flavor and fun. Now I have a number of recipes
that fall under at least any two of these categories, but I want to
share a few of my crowd favorites. Whether tailgating, or throwing a
Super Bowl party at home there are a few recipes that are sure to keep
the football masses happy. My Pulled Jerk Pork Sliders with sweet slaw,
Zesty Honey Garlic Wings, Asian Beef Baby Back Ribs and Lobster bites
with Lemon-dill Remoulade are sure to be huge crowd pleasers, and you
can use these recipes over and over again. So break out the grill crank
up the oven and prep the deep fryer because we are going on a fun, flavor
packed finger food journey sure to be remembered.
Pulled BBQ Jerk Pork Sliders w/ sweet
and sweaty slaw (goes great with Guinness!)
So this recipe starts with a nice juicy
fat on Pork Butt. Now contrary to what it sounds like a Pork Butt is
actually the pork shoulder so don’t let the terminology confuse or
deter you. Place a 5-7 lb. Pork Butt in a large and deep pan. Combine
4 dried Bay leaves, 3T Coarse Salt, 2T brown sugar, 1T ground cloves,
1T garlic Powder, 2T Chili red pepper flakes and 1T Cumin Seeds in a
spice grinder or food processor. Rub Pork with mixture cover with foil
and let sit in refrigerator for at least an hour. Preheat oven to 300
degrees. Place the Pork in the oven and let cook slowly for about 6
hours or until meat is falling apart, removing the foil for the last
For the Jerk Sauce combine 1 ½ C cider
vinegar, 1C brown mustard, 1C ketchup, 1/3C packed brown sugar, 1t liquid
smoke, 2 garlic cloves, smashed, 1t salt, 1t cayenne, 1T crushed red
pepper flake, ½ t freshly ground black pepper, and ½ C of your favorite
Jerk seasoning in a saucepan and heat for about 10 minutes until sugar
is fully dissolved.
To make the Slaw, thinly slice 1 head
of cabbage and grate 2 carrots and 1 red onion and place into a bowl.
Combine 1T cider vinegar, 1t lemon juice, 1 ½ C Mayo, 1T sugar, a pinch
of salt and pepper and 1T hot sauce. Coat slaw ingredients with the
mixture and toss. Set aside in refrigerator for at least an hour.
Remove the pork from the oven and place
on a large platter. Let the meat rest for about 10 minutes. While it’s
still warm, take 2 forks and "pull" the meat to form shreds
by steadying the meat with 1 fork and pulling it away with the other.
Place the shredded pork in a bowl and pour 1/2 of the sauce on the shredded
pork to completely coat the meat.
To serve, spoon the pulled pork mixture
onto the bottom 1/2 of the dinner rolls or buns, and top with the spicy
slaw. Serve with pickle spears and the remaining sauce on the side.
These are sure to be the best sliders
anyone has ever tasted, try pairing them with Guinness and watch the
flavors come alive!
Zesty Honey Garlic Wings
(try these with any Light beer!)
Brine (soak) 10lbs of chicken wings
in water and a ¼ cup of salt for at least 2 hours or overnight in the
refrigerator. Drain and pat dry. Sprinkle with salt and pepper and place
on a greased baking pan. Cover with foil and bake about 40 minutes at
In a saucepan combine 2T crushed garlic,
1T crushed red pepper, 4T honey and a ¼ cup Orange Juice and heat
to an almost boil. Combine 1T cornstarch and 1T water and mix into a
slurry. Whisk slurry into the sauce mixture and remove from heat, let
Remove wings from oven and coat wings
in sauce and place back in oven uncovered and bake an additional 15
Simple as pie juicy flavorful wings!
Wash them down with a Coor’s or Miller Light to meld with that zesty
Asian Baby Back Ribs
(great with a beer like Sapporo, but Beck’s is also a good bet!)
Place 3 racks of beef baby back ribs
in a wide and deep pot. Add a ¼ C soy sauce, a ¼ C Mirin (sweet Japanese
wine; you can use a simple syrup of sugar and water if you can’t find
Mirin), 4 cloves of garlic, chopped, 2T sesame oil, 2T brown sugar,
2 whole star anise and 2T of grated ginger into pot with ribs. Cover
with water and bring to a boil. Reduce heat and cover allowing ribs
to simmer for about 1 ½ hours.
To make BBQ sauce combine ¼
C soy sauce, 1 Cup Hoisin Sauce, ½ C ketchup, 1t liquid smoke, ½
C pineapple juice, 1T sesame seeds, 1T crushed Garlic, 1T grated ginger,
2T brown sugar, 2T rice wine vinegar and 1T red pepper flakes.
Preheat Grill / Preheat Oven to 350 degrees.
Coat ribs with 2/3 of sauce and place in oven on pan covered, for about
30 minutes. Uncover and bake an additional 15 minutes.
Cover with remaining sauce and chopped
Delicious finger licking ribs that
will have everyone begging for more! These are great with an Asian Beer
such as Sapporo or even Tsingtao, but if you can’t find those try
something like Beck’s to compliment those bold flavors!
Zesty Lobster Bites
(great with Kalik!!)
For this recipe it is best to buy lobster
meat as opposed to the whole lobsters as it tends to be much more cost
effective. If you can’t get just the meat then go ahead and buy the
tails. Cut 5 lobster tails into bite size (about 1 ½ inches) pieces
and sprinkle with salt and pepper and a touch of cayenne pepper.
Whisk 3 eggs together with a ½ C of
heavy cream and 2 T of water. Place Lobster in mixture let sit about
15 to 20 minutes.
Heat vegetable oil in a deep fryer
or heavy pot to 350 degrees.
Dredge the lobster pieces in flour
coating them completely. Drop into deep fryer and fry until just golden
brown, remove and place on paper towels or in strainer.
In a separate bowl combine 1T picked
dill, 1T lemon zest, 1t of lemon juice, 1 ½ C mayo, a dash of
Worcestershire sauce, 1t sugar, 1t horseradish and a pinch of cayenne.
Serve Bites with dipping sauce and
Easy and quick succulent Lobster bites
that just can’t miss! Wash it down with a Kalik with Lime to mimic
that burst of refreshing citrus!
And there you have it, Super Bowl food
done right—paired with beer and full of finger licking, fun and flavor!
These recipes are great for any get together; try these recipes at your
next party or family gathering. But make sure you make enough because
trust me these tasty bites are sure to be a TOUCHDOWN!
About the author:
Maurisa Glinton is a Grand Bahamian native. She is an Entrepreneur,
Chef and Writer. She has a B.A. in Psychology and Writing, as well as
Diplomas in Culinary Arts and Culinary Management. She is a Festival
Noel winner and the Head Chef/ Owner of
Butterfly Catering Services
Evidence of her passion for food and its surrounding culture comes across
clearly in her cooking and her writing. Maurisa is also the writer of
her own Food Blog,
. Maurisa currently
resides in Nassau and can be reached at
. You can also follow her on Twitter as
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