4 Super Bowl Party Recipes By South Florida Chefs

Ditch the chips and salsa on Super Bowl Sunday with snacks worthy of their own Lombardi Trophy.

Super Bowl Sunday is one of the most anticipated nights of the year whether or not you’re a sports fan. No matter if you tune in to root for your favorite team or to catch the iconic commercials, there’s one common denominator that everyone can agree is the best part of any Super Bowl soirée: the snacks.

If you’re hosting a football fête or attending as a guest who promised to whip up some epic eats, bring a dish that sparks more conversation than the game itself. We turned to four of South Florida’s most renowned chefs for their takes on must-make Super Bowl 2020 snacks.

Boia De: Co-chef Alex Meyer’s Crispy Potato Skins

These crispy potato skins by Boia De’s co-chef, Alex Meyers, are not your run-of-the-mill restaurant potato skins. These are the artistic, well-traveled siblings of the ever-so-salty snacks our taste buds are accustomed to. Blow every other Super Bowl Sunday potato-based dish out of the park with these works of st(art)ch.


4 russet potatoes

 Canola oil

Sliced chives


Caviar of choice  

2 eggs


Clean the potatoes with a vegetable brush or clean sponge under running water and poke all over with a fork. Bake at 350 F for 45 minutes to an hour and 15 minutes, or until cooked through.

Meanwhile, place the eggs in a small pot of cold water. Bring them to a boil, then turn off the heat and cover for 10 minutes.

Transfer the eggs to an ice bath, then crack them open and remove the yolks. Press the yolks through a wire mesh strainer, and put it to the side.

Once cooked, allow the potatoes to cool thoroughly for secure handling, then cut in half lengthwise. Using a spoon, scoop out all but a half-inch layer of cooked potato whites. 

Use your hands to tear the potato skins in half. It is essential to use your hands rather than a knife as the rough edges turn extra crispy when done.

Fry potato skins in a tall pot with canola oil at 375 F using a slotted spoon to gently drop into the oil. Cook until golden, and move to a paper towel-lined tray. Season with kosher salt.

Scoop burrata onto the potato skins and top with crumbled hard-boiled eggs, sliced chives and a dollop (or two!) of caviar. Serve immediately.

III Forks: Chef Tommy Nevill’s Lamb Meatballs

Tommy Nevill from III Forks in Palm Beach Gardens adds a swanky twist to your average party meatballs with ground lamb, fennel seed and ciabatta bread crumbs. These mini spheres of flavor will enhance the sweet victory of watching your team reign, or cushion the blow of witnessing their untimely downfall in real-time.


2 1/2 pounds ground lamb

2 eggs

1/4 cup chopped parsley

1/4 cup julienned basil

1/2 tablespoon minced garlic

1/2 tablespoon toasted and ground
fennel seed

1/4 tablespoon ground black pepper

1 cup ciabatta bread crumbs

1/2 cup finely grated Parmesan cheese

1/4 tablespoon salt

1/4 cup chicken broth


•  Preheat oven to 400 F.

Add all ingredients to a mixing bowl and mix gently; do not overdo the meat mixture.

•  Weigh two-ounce portions of meat, and roll into loose meatballs.

  Place rolled meatballs on a sheet pan,
leaving a space between each one.

  Bake meatballs in a 400 F convection oven for 20 minutes.

  Remove, and serve hot.

Burlock Coast: Chef Brooke Mallory’s Shishito Peppers

Start your Super Bowl LIV festivities on a spicy note with these shishito peppers by Burlock Coast’s chef Brooke Mallory. The goat cheese and lime wedge add a tangy touch to the kick of the peppers that will satisfy even the pickiest snackers—and distract the famished fans of your opposing team.


1 1/2 cups shishito peppers

Maldon salt

2 tablespoons crumbled goat cheese

1 tablespoon olive oil

Lime wedge


•  Rinse and dry the peppers.

•  Heat a skillet on high, then add peppers to the pan and sauté while slowly drizzling olive oil.

•  Continue to sauté the peppers on high heat until they begin to blister or pop and char.

•  Transfer to a bowl and season liberally with salt, then crumble cheese over the peppers. Serve with a lime wedge.

Pizza & Burger by Fontainebleau Miami Beach: Chef Michael Mina’s “Vice Night” Punch Bowl

Wash down your Super Bowl snacks with “Vice Night,” a massive, thirst-quenching punch bowl by Pizza & Burger’s Michael Mina.


32 ounces Absolut Vodka

16 ounces lemon juice

16 ounces jalapeño hibiscus syrup

32 ounces watermelon juice



Pour the vodka, lemon juice, jalapeño hibiscus syrup and watermelon juice in a one-or two-gallon punch bowl. Stir and add ice at your discretion.

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