Super Bowl Spread: Buffalo Turkey Meatballs, Steak Bites, Olive Poppers, Smoky Chipotle Dip
The Morning After: Huevos Rancheros

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Last year, we introduced you to some dude-friendly Super Bowl eats that you could pile on your plate before settling in for kickoff. This year, we took that concept a bit further, but without making things any more difficult than need be. Because, really, you've got all that pre-game stuff to watch, and you have to drink a few beers to prime your gut for the barrage of awesome food that will ensue. (Well, that's just a suggestion.) Meanwhile, here is what we came up with for Super Bowl 2010. All recipes serve four, so multiply them accordingly.

Buffalo Turkey Meatballs

You know, I think I have published more than a few recipes that feature Buffalo chicken sauce. That's because for guys, that spicy, tangy, peppery awesomeness stimulates our salivary glands like a Victoria's Secret model. Here's a way to get that wing sauce flavor without the mess of chicken bones.

2 stalks celery, finely chopped

3 to 4 baby carrot sticks, finely chopped

1 Tbsp. olive oil

1 lb. ground turkey

1 egg

1/3 cup bread crumbs

1/3 cup Buffalo chicken sauce (we like Buffalo Wild Wings medium sauce), and more for dipping

2 oz. crumbled blue cheese

Salt and pepper


Preheat oven to 375 degrees. Heat oil in a large, ovenproof skillet over medium heat, then add celery and carrots and sauté for about 5 minutes, or until they begin to soften. Allow to cool slightly, then place in a bowl with turkey, egg, wing sauce, blue cheese, breadcrumbs and salt and pepper to taste. Form into 1-inch meatballs. Re-heat skillet, which should have some remnants of olive oil left, and add half of the meatballs, browning on all sides. Remove those meatballs to a plate, and add the second batch, browning them on all sides. Put all the meatballs in the skillet and place in oven. Bake for 10 to 12 more minutes, or until cooked through. Heat about a cup of wing sauce in a small saucepan and serve meatballs with a few spoonfuls of sauce on top.

Steak Bites

This one is super easy, and on Super Bowl Sunday, you need easy!

1 lb. of steak, preferably two 8 oz. New York strip steaks

1/2 bottle prepared marinade (we like KC Masterpiece Spicy Mango)


Cut steak into 1-inch cubes and place in a large zipper-loc bag. Pour marinade over steak, seal bag and place in the fridge for at least 30 minutes (or up to 4 hours). Preheat grill or grill pan, and put beef cubes on metal skewers. Grill for about 7 to 8 minutes, turning once or twice, until steak is just beginning to brown with nice grill marks. Serve as-is, or with barbecue sauce on the side. 

Olive Poppers

If you have high blood pressure, you might want to steer clear of this one. But if you don't have to worry about that, and/or if you like olives, cheese and all things fried, you'll love this fried, cheesy, salty goodness.

1 16 oz. jar large pimento-stuffed green olives (or pitted large black olives)

2 oz. Velveeta or processed American cheese

1/4 cup flour

1 to 2 eggs, beaten in a bowl

1/2 cup panko breadcrumbs

Vegetable oil for deep frying


Drain olives and remove pimentos, discarding or setting aside for another use. Cut cheese into tiny cubes and stuff into each olive until cheese barely fits. Pour about 2 inches of vegetable oil in a large, deep skillet and heat on medium for 5 to 7 minutes or until it reaches about 350 degrees (I like to place my hand about two inches from the oil, and if you feel instant heat, the oil is ready). Roll olives in flour, then egg, then breadcrumbs, and fry for about 2 to 3 minutes or until golden brown. Drain on a paper towel-lined plate and serve immediately.

Smoky Chipotle Dip

Sometimes simple creations like this exceed the creator's expectations, and that was the case with this kick-ass dip.

3 chipotle peppers in adobo sauce

16 oz. sour cream

1/2 envelope taco seasoning mix


Place chipotles in a food processor, adding a few drops of water for consistency. Puree until smooth. Place sour cream in a serving bowl, and stir in pureed chipotles and taco mix. Refrigerate for about an hour to blend flavors. Serve with chips or vegetable sticks.

Fiery Snack Mix

Snack mix has become a favorite of just about everyone over the past two or three decades, and to go along with the spicy theme of most of these recipes, we think you'll love this variation on basic Crispix or Chex mix.

3 cups Crispix cereal (or rice or corn Chex)

1 cup small pretzels

1 cup Goldfish crackers or other small cheese-flavored crackers

1/2 cup dry roasted peanuts

4 Tbsp. butter, melted

1 Tbsp. Worcestershire sauce

1 Tbsp. Buffalo chicken sauce

1 tsp. lime juice

1/2 teaspoon Cajun seasoning

1/4 teaspoon garlic salt

1/4 teaspoon chipotle powder


Preheat oven to 250 degrees. Pour cereal, pretzels, crackers and peanuts into a large baking dish. Combine butter and remaining ingredients in a small bowl, and stir to combine. Pour over snack mix and stir. Bake for one hour, stirring every 15 minutes.

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