Best Super Bowl Recipes (ft. Tom Brady)

Wings. Nachos. Chili. I made all of Tom Brady’s favorite Super Bowl snacks, and you can too!

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BUFFALO WINGS
3 pounds of wings (wingettes/drumettes)
Equal parts buttermilk + pickle juice
2/3 cup hot sauce
1.5 tablespoons of white vinegar
1/4 teaspoon worcestershire sauce
1/2 cup cold butter
pinch ground cayenne
touch of garlic powder
light dusting of potato starch
light dusting of all purpose flour
tablespoon of baking powder
sprinkle of salt

BUFFALO CHICKEN DIP
2 cups of rotisserie chicken
2 cups of mozzarella cheese
8 ounces of cream cheese
3/4 cup buffalo sauce
1/2 cup ranch dressing

CAST IRON PAN PIZZA
premade dough
2-3 tablespoons olive oil
shredded mozzarella cheese

PIGS IN A BLANKET
1 package of Pillsbury crescent rolls
1 package of mini hot dogs

NACHOS
1 pound of ground beef
pinch of salt
minced garlic (optional)
1 packet of taco seasoning
1 bag of tortilla chips
1 can of black beans
1 can of corn
monterey jack cheese
cheddar cheese
sour cream
salsa
cilantro
jalapeño slices
1 roma tomato
1 onion

GUACAMOLE
3 ripe avocados
1/2 yellow onion
2 roma tomatoes
3 tablespoon of cilantro
jalapeño
1-2 cloves of minced garlic
salt
tiny splash of soy sauce

BACON WRAPPED JALAPEÑO POPPERS
6 jalapeños
1/4 cup cream cheese
1/4 cup of shredded cheddar cheese
1 pack of bacon

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The best part about Super Bowl Sunday isn’t actually the football. It’s the food. Hold on, Nick. Pump the brakes. Tom, we’re gonna have to agree to disagree on this one and I know you don’t typically

Get to sit down for a super bowl feast but if you did and it was a big cheat day, what would be on the list? Wings, pizza, nachos, buffalo chicken dip, pigs in a blanket, maybe some guac, maybe even a nice chili. Time to get cooking, Nick! Get to work.

I stand by what I said. I’ll take food over football any day. We’re going to start by making buffalo wings, then work our way through some simple and delicious recipes, ultimately finishing with jalapeño poppers, one of my personal favorites that Tom

Forgot to mention. Before I start, go subscribe so we can catch Gordon. Tom subscribed, so you should too. To start our buffalo wings, we’ll start with three pounds of wingettes and drumettes. I’ve always preferred drums over flats, but you can argue in the comments

Below. And then we’ll cover these with equal parts of buttermilk, which not only gives flavor but breaks down the protein in those wings to make them more tender, and pickle juice, which will give us even more flavor. I’ll stir this up and then

Let these sit while we make our buffalo sauce. As for the buffalo sauce, we’ll be taking the recipe straight out of my new cookbook. I mean, tell me that doesn’t look good. For our buffalo sauce, we’ll start by measuring out 2/3 cup of hot sauce. You

Can use whatever kind you like. We’ll follow this with one and a half tablespoons of white vinegar, 1/4 teaspoon of “Worcester”… 1/4 teaspoon of “Worc”… 1/4 teaspoon of “Worcestershire-shire”. Can someone help me pronounce this? Worcestershire sauce. Worcestershire sauce. Worcestershire. Then gently stir over medium heat until the mixture begins to bubble. Immediately

Transfer it into a blender and then, with the blender turned up to medium speed, slowly add in 1/2 cup of cold cubed butter. Pour your buffalo sauce into a heatproof bowl. It’s like such a nice thick emulsion. And to finish, season with a pinch of ground cayenne pepper, a touch of garlic powder,

And last but not least, a little pinch of salt. Whisk it all up, give it one last taste, and set it aside. To finish the wings, toss them in a separate bowl, shaking off some of the excess buttermilk and pickle juice in the process. And once you’ve

Transferred them, pour over a light dusting of potato starch, and then another light dusting of all-purpose flour. If you don’t have potato starch, you can feel free to use only all-purpose flour, it just makes them a bit crispier, and, finish with

A tablespoon of baking powder and a few seasonings of your choice. Don’t forget to sprinkle with salt. This right here is the lazy way to make way wings. Normally, you’d have a series of separate bowls to dredge the wings, but I find this to be

Much faster and it works just as well. Once the oil is resting a bit above 350 Fahrenheit, drop in those wings. If you like, you can also bake them at 450 Fahrenheit on a baking sheet for about 25 minutes, then flip them and cook them the rest of the way through

For another 25 minutes on the other side. For now, we’ll let these go for about five to seven minutes. Once your wings are nice and golden brown and crispy, transfer them to a resting rack so we can drip off all that excess oil. Look at crispiness,

Manny. I know you’d eat that. Then immediately hit them with a nice pinch of salt. Before you coat your wings in buffalo sauce, take a moment to admire the crisp. To finish, toss your wings into a bowl. Listen to that crunch. I gotta test one real quick.

This is way better than football. Then coat them in as much of your homemade buffalo sauce as you like and make sure to give them a nice toss. These wings aren’t going to last more than just a few minutes coming out of your kitchen. Serve them with

Buffalo sauce, ranch, or whatever your heart desires. We’ll move on now to our buffalo chicken dip. This recipe will also use our homemade buffalo sauce, but to start, we need two cups of shredded chicken meat, which I’m going to get from this rotisserie

Chicken. This right here is a quick and easy hack to shredding chicken fast. Once the chicken is shredded, add in a cup of shredded mozzarella cheese, eight ounces of softened cream cheese, 3/4 cup buffalo sauce, and 1/2 cup ranch dressing. Mix this all up until well combined. Get out, you’re fired.

Add your dip to an oven-safe pan, then press it all out and top with another cup of shredded mozzarella cheese. Place this in the oven at 350 Fahrenheit for about 20 minutes. Once that buffalo chicken dip is nice and golden brown, go ahead and make sure to

Dive in immediately. That’s the kind of cheese pull you got to be looking for. It doesn’t get any easier than this and it most certainly doesn’t get any tastier. Oh, she’ll do just fine. Next up, there’s nothing like a cast-iron pan pizza on game day. Because these recipes

Are quick and easy. We’re working with pre-made dough, which is nothing to be ashamed of. To begin, take that dough, and lay it out on a floured work surface. For a standard pre-made dough, you’ll probably get about two pizzas out of it. Start by working

Your dough and spreading it out so that it’ll fit the bottom of your cast iron. It will make your life a lot easier if your dough is already room temperature. Once your dough is rolled out, place a cast iron skillet over medium heat, then fill it

With about two to three tablespoons of olive oil. Lay your dough into the cast iron, then let it cook just a few minutes, carefully lifting the edge every so often to check that it’s getting golden brown. Once the bottom is golden brown, start by adding

A nice layer of pizza sauce, spreading it evenly across the top, then go across with some shredded mozzarella cheese. You can certainly use pre-shredded if you like, but this is going to taste and melt better and finish it off with the toppings of

Your choice. I’m just going to use a few slices of pepperoni. We’ll place this into the oven at 500 degrees Fahrenheit, keeping an eye on it until the cheese is fully melted. And once that happens, turn it to a broil until the top is golden brown.

This pizza right here is better and faster than anything you could order on delivery. And yes, it definitely out-pizzas the Hut. Pizza the Hutt, famed half man, half pizza was found dead earlier today. Next up, we’ll make the easiest recipe of the day, pigs in a blanket. And all you’ll

Need is one can of these crescent rolls and then 24 of these average-sized packaged hot dogs. In all seriousness though, make sure to get the little mini hot dogs. To begin, open up your dough. And then roll it flat on your cutting board. Separate them into their pre-cut triangles,

Then slice each one into three portions, trying to keep it as even as you possibly can. Now, at the base of each crescent roll, place down a wiener and roll it all the way up. It should look something like this. And once they’re all laid out, simply

Bake them for 12 to 15 minutes at 375 Fahrenheit. And just a few minutes later, our pigs in a blanket are complete. They’re bite-sized, fun and easy to make, and always a fan favorite. You can dip them in mustard, ketchup,

What the heck? Did you get that on camera? For the effort that goes into these pigs in a blanket, they are extremely juicy and delicious, and the best part is you can eat them wherever you like. I wanted to eat a pig in a blanket, in a blanket.

Speaking of chili, that’s, of course, a super bowl classic, but I’ve already made it in this video here and there’s also a fantastic recipe in the cookbook, but we’re going to keep moving. Next up, we’re making sheet pan nachos. They’re nothing like

Those trashcan nachos that Guy Fieri makes, which, as the name suggests, belong right in the trash. Starting the pan with one pound of ground beef, along with a pinch of salt and some optional minced garlic. Once the beef mixture is cooked, go ahead and add in one

Packet of taco seasoning, then stir to combine, draining off any excess fat, and set it aside. Pour a bag of tortilla chips into a single layer on a baking sheet, then top it evenly with your ground beef mixture, a can of drained and rinsed black

Beans, one can of corn, and some cheese. I like to use a nice mix of Monterey Jack, and then both white and yellow cheddar. Normally, I always say to grate your own cheese, but in this instance, we’re whipping up a fast, messy last minute recipe.

Now into the oven at 400 degrees Fahrenheit until the cheese is melted. Once the nachos are done, to finish I’ll add some sour cream splattered across all my nachos. Do this in whatever messy way you’d like. Then, same thing with the salsa splattered

Across the whole plate of nachos. I like doing it in this messy, rustic sort of way. Got a black light? This would look like a Jackson Pollock painting. And then to finish, break up a bunch of cilantro leaves and stems. The stems have

More flavor than the leaves, so don’t waste them. Then if you like spicy, go ahead and toss on some jalapeño slices, and definitely stick around to see those jalapeño poppers we’ll be making soon. Then go ahead and sprinkle across some Roma tomato

Just to give some nice texture, then some sliced red onion. And to finish, I like to use a Microplane and give some nice lime zest across the entire plate of nachos. And that right there is a good-looking tray of nachos. After all that hard work, we gotta try some of these.

If you’re going to be eating nachos, you’d better make some guacamole to go with it. To start with our guacamole, we’ll open up three ripe avocados. This right here is the method I use every time, and you should be doing the same. Just be careful when

You go to whack out the pit. I will say though, it does make it a lot easier if your avocados are actually ripe. Then into a mortar, I’ll scrape in my three avocados. This is more of a traditional way to do it, but you can certainly use a food processor

Or blender, or even just a bowl with a fork. And then we’ll go ahead and mash these up until they’ve reached my desired consistency. So if you’re looking for a chunky guacamole, make sure not to overmix your avocado. To finish, I’ll mix in one-half

Of a diced, small yellow onion, two diced Roma tomatoes, three tablespoons of finely chopped fresh cilantro, a little diced jalapeño, if you want it spicy, one or two cloves of minced garlic, a little pinch of salt, and optionally, my secret ingredient,

A tiny little splash of soy sauce. Don’t forget to add a nice big squeeze of lime and then mix it all up. Guacamole comes in all shapes and sizes, but I’ll tell you right now, it doesn’t get any better than this. Now, for our last recipe of the day,

The one thing Tom forgot to mention, bacon-wrapped jalapeño poppers. Whenever I’m working with jalapeño, I always use gloves because I’m not trying to get jalapeño hands. To prep the jalapeños, remove the top, then slit them down one side, opening

Them up to peel out the seeds and the membrane. I used to be afraid of jalapeños until I realized that they’re really not that spicy if you remove the insides. When I’m cutting something spicy like this, or anything that’s going to contaminate the

Cutting board, I like to use a separate cutting board that’s going to be easier to rinse off, hence the little mini cutting board we’re using for this. And once we’ve cleaned six jalapeños, I’ll go on with a quarter cup of cream cheese and a quarter

Cup of shredded cheddar cheese. Mix it up until well combined, then fill up your jalapeño just like this. And once they’ve all been filled, lay down a strip of bacon and then carefully wrap up your poppers. They should look something like this. Repeat

The same process with your remaining jalapeño poppers. Bake these at 400 degrees Fahrenheit for about 25 to 35 minutes or until crispy. Are they supposed to smell like that? Well, funny you should ask. You may be wondering why I had you cut off the tops of

The jalapeño poppers, and here’s why. When some of that cheese spills out, it caramelizes on the baking sheet as it cooks. So while most people will leave the tops on, I like to go ahead and then scoop all of that cheese off of my baking sheet and place it

Right back into the popper. That will give us a unique, beautifully caramelized flavor when you go to eat. What you got right here is a cheesy, flavorful, and delicious jalapeño popper. Time for a bite.

So good. If you learn something or enjoyed any of the food today, please go subscribe so we can catch Gordon. Nick, can I get more jalapeño poppers? No, go make them yourself! But like how you make them! Alright, get out of my house, you’re fired! Alright!