If you’re a fan of a Midwest football team, I guarantee you don’t give a crap about this year’s Super Bowl.
Instead of focusing on the game, I will be focusing on more interesting, entertaining, fun, appetizing things like the amazing cocktails or perhaps the spread of delicious snacks!
And if you’re like me, you still are trying to figure out the perfect drink-dinner combo to satisfy all the Super Bowl party guests.
Lucky for you (and myself!) and thanks to Jose Cuervo, I was able to get some tips from Sandra Lee from the Food Network about easy, delicious drink and menu options to complete your Super Bowl party.
Sandra is from Wisconsin, so she knows the perfect football Sunday recipes that are sure to be crowd-pleasers. After bonding over the Packers and how we wished they were the ones playing on Sunday, we began to talk food.
The best part is all three recipes below include my favorite alcoholic beverages: beer, tequila, and whiskey; and not just any kind of beer, tequila, and whiskey, but Guiness, Jose Cuervo, and Crown Royal.
Let’s get to the good stuff!
Guiness Brats and Kraut
Nothing says Wisconsin more than that simple phrase. Guiness, brats, and Kraut.
“If you are a midwesterner who loves to tailgate, this recipe was made for you,” Sandra explained to me, and of course I agreed!
- Prep Time: 5 min
- Inactive Prep Time: —
- Cook Time: 10 min
- Serves: 6 servings
- 3 (12-ounce) bottles Guinness
- 6 Johnsonville brats
- 1 large jar sauerkraut
- 6 sesame brat buns, or hot dog buns (Sandra suggests using a bread with texture like a wheat bun)
- Dijon mustard, or yellow mustard
Pour Guinness into a pot and heat over medium heat. Place brats and kraut in Guinness and simmer for approximately 10 minutes. With tongs, remove brats from beer and place one in each bun. Using a slotted spoon, cover brat in sauerkraut. Drizzle mustard on top of kraut.
Baby Back Ribs with Cuervo Football Sauce
You might think ribs are a manly meal, but let me tell you, I can down ribs just as well as the next football-crazy male. If you’re going to add Cuervo to the recipe, you KNOW I’m going to be interested.
- Prep 15 minutes
- Grill 2 hours
- Makes 4 servings
- 3 racks pork baby back ribs
- ⅓ cup All-Purpose Pork Rub
- 2 teaspoons dry mustard, Coleman’s®
- 1 bottle chili sauce, Heinz®
- ⅓ cup packed brown sugar, C&H®
- ⅓ cup tequila, Jose Cuervo Especial®
- ¼ cup molasses, Grandma’s®
- 2 tablespoons Worcestershire sauce, Lea & Perrins®
- 2 teaspoons Montreal steak seasoning, McCormick® Grill Mates®
- 2 tablespoons soy sauce, Kikkoman®
- ¼ teaspoon liquid smoke, Wright’s®
First remove thin membrane from the back of ribs; set aside. In a small bowl, combine All-Purpose Pork Rub with dry mustard. Sprinkle over ribs and pat in. Preheat oven to 350 degrees F. Place ribs, bone sides down, on a wire rack in a shallow roasting pan. Cover tightly with aluminum foil. Bake in oven for 1 hour.
For the BBQ Sauce, in a medium saucepan, combine chili sauce, brown sugar, Jose Cuervo, molasses, Worcestershire sauce, steak seasoning, soy sauce, and liquid smoke. Bring to a boil; reduce heat. Simmer for 10 minutes. Remove from heat; set aside. (Sandra hint: Feel free to marinate the ribs in the BBQ sauce before cooking for extra flavor.)
Remove ribs from oven and carefully drain fat from roasting pan. Continue baking ribs, uncovered, for 30 to 45 minutes more or until tender, turning and brushing occasionally with sauce during the last 20 minutes of cooking. Serve hot, with BBQ sauce on the side.
- Prep 10 minutes
- Cook 12-15 minutes
- Stand 30 minutes
- Marinate 3 hours
- Makes 4 servings
- ⅓ cup Canadian whiskey, Crown Royal®
- ⅓ cup honey, SueBee®
- ¼ cup soy sauce, Kikkoman®
- 2 tablespoons Thai chili sauce
- 1 packet (0.75-ounce) stir-fry seasoning, Sun Bird®
- 2 teaspoons crushed garlic, Gourmet Garden®
- 4 pounds chicken wing drumettes
- 3 scallions (green onions), finely chopped (optional)
- ¼ cup chopped peanuts, Planters® (optional)
In a large bowl, combine whiskey, honey, soy sauce, chili sauce, stir-fry seasoning, and garlic. Add drumettes, tossing to coat. Cover with plastic wrap and marinate in refrigerator for at least 3 hours, preferably overnight.
Preheat broiler. Place chicken on foil-lined baking sheet or broiling pan. Broil 6 to 8 inches from heat source for 12 to 15 minutes or until cooked through, turning occasionally. Transfer chicken to a platter. Sprinkle with chopped scallions and peanuts (optional).
Now after you have chosen the perfect Super Bowl party entree, you need to decide what beverage to serve.
Sandra mentioned that you don’t want to be stuck playing bartender or waitress/waiter. You want to watch all of the ridiculous ads and bombs to the endzone, too!
“Margaritas are ALWAYS a party pleaser, and they’re simple,” states Sandra.
Sandra suggests using a pre-mixed cocktail to make it simple for you and your guests. Jose Cuervo Golden Margarita is a classic choice for an original Margarita. For those who are watching their calories, Jose Cuervo Authentic Light Margarita is an excellent choice. To add a little something extra to your Margaritas, set berries, cherries, or other garnishes that guests can add to their drinks as they please.
For the designated driver, younger adults, or those who actually need to be productive Monday morning at the office, choose the Jose Cuervo Margarita Mix that does not have the tequila added. A virgin ‘Rita is just as tasty as the Margarita!
If you choose to cocktail, do so responsibly. Jose Cuervo, Sandra Lee, and all of us at MSF want to make sure everyone has a fun, safe, and responsible Super Bowl Bash.
For more recipe ideas or cooking advice, you can follow Sandra Lee on Twitter.
Happy Super Bowl Sunday! Gooooooo…ahh who cares?!