Top Chef Super Bowl Party recipes
Photo by Smallz & Raskind/Bravo

The Patriots are back in the Super Bowl this weekend, which means fans across New England will be parked in front of their TVs with friends and family to see if Tom Brady can take home ring No. 6. If you need some ideas to spice up your game day party, we have some fun Super Bowl party recipes for you, courtesy of local chefs and Top Chef stars Adrienne Wright and Brian Young.

Boston Top Chef stars share their favorite Super Bowl party recipes

Adrienne Wright’s Short Rib Braise

Ingredients:

-6-7 short ribs

 

-8 cloves garlic

-6 oz. butter

-6 sprigs of thyme

-1 cup red wine

-4 cups beef stock

-6 oz. soy sauce

-3 Tbsp. sesame oil

-6 oz. agave syrup

-5 large carrots (peeled and large dice)

-1 cup fresh horseradish (large dice)

-10 crimini mushrooms (quartered)

-2 Spanish onions (quartered)

-5 green onions (rough chopped)

-2 red jalapenos (seeded and rough chopped)

-1/4 cup fresh ginger (large dice)

-2 Tbsp. black peppercorn

-as needed canola oil

-salt and pepper

Directions:

Season short ribs generously with salt and pepper. Coat the bottom of a saute pan in oil and heat, sear short ribs in pan (depending on the size of your pan, 1 to 2 short ribs at a time) until dark brown on all sides. Once brown, strain excess fat from pan, add 2 clove garlic, 1 oz. butter and 1 sprig of thyme (for each short rib) and baste short ribs for one minute. Strain fat and aromatics out and deglaze pan with 1 oz. of red wine, repeat this step until all the short ribs are seared.

Heat all liquid ingredients (remaining wine, stock, soy sauce, and agave syrup) in a pot up to a simmer. Place short ribs in a braising pan and cover with a layer of cheesecloth (this will help remove the vegetables after cooking). Add all aromatics vegetables (remaining garlic, carrots horseradish, mushrooms, onions green onions, jalapenos, ginger and peppercorn) and stock over short ribs in braising pan. Cover the braising pan with aluminum foil and cook at 350 degrees for 3-4 hours until fork tender.  Carefully remove the cheesecloth from the braising pan, this should allow you to take all of the vegetables out at once to discard, and let the short ribs sit till cool. The short ribs will absorb some of the liquid resulting in a moister product. To serve, reheat on the stove until hot, serve with mashed potatoes and sauteed seasonal vegetables. Use the braising liquid for your sauce. Serves 6-7.

Top Chef Boston Super Bowl Party recipes

Brian Young's Maple + Soy Glazed Pork Belly Burnt Ends

Ingredients

-2 lbs. pork belly, cut into 1” cubes 

For the rub

-4 Tbsp. kosher salt 

-2 Tbsp. dark brown sugar

-1/2 tsp. garlic powder

-1/2 tsp. onion powder 

-1/2 tsp. dark chili powder 

-1/2 tsp. chili flake 

-1/2 tsp. dry mustard powder 

-1 pinch cayanne 

For the glaze 

-2 cups (New England made) maple syrup

-1/8 cup soy 

-2 Tbsp. rice vinegar 

Directions

Maple + Soy Glazed Pork Belly Burnt Ends are like bacon, but just so much more stupid delicious. Throw 'em in a lettuce wrap with a little pickled veg, or just eat them straight no chaser like the animal you are. What you do with this delicious pig candy is your call... but they’re definitely going to be on my coffee table while I scream at the TV this Sunday.

Mix together and make sure to rub all over the pork belly not wasting any or missing any surface of the belly. Smoke over peach or apple wood at 225 degrees for 3 hours. Take pork belly cubes out of the smoker (internal temp should be 200 degrees, no higher or lower for this step). Toss in glaze, coating well. Wrap in foil and put back in the smoker for 15 minutes. If you’re feeling fancy, plate and garnish with some sprigs of cilantro, serve with romaine or Bibb lettuce and some of your favorite pickled vegetables and hot sauce. Or just eat them out straight of the foil, you animal. 

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