Super Bowl Sunday is looking pretty mild, with temperatures in the triangle rising to a little over 50 degrees. While this isn’t necessarily ideal grilling weather, it might be the perfect opportunity to dust off your outdoor kitchen, which may be feeling neglected during the chilly days of winter. Here are 4 go-to recipes you can make in your outdoor kitchen that are sure to satisfy any super bowl party.
If you’re taking a classic approach to your Super Bowl dishes, wings are the way to go. Jennifer Segal at Once Upon A Chef has this classic wing recipe. It only makes 4-6 servings (as an appetizer) so be sure to double or triple the recipe:
For the Wings
For the Seasoned Buffalo Sauce
If you just need a good old fashioned side dish, how about Grilled Potato Salad from the Food Network:
For the potatoes:
For the vinaigrette:
Preheat a grill to medium. Put the red potatoes in a large saucepan and cover with cold water by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, after about 10 minutes, add the sweet potatoes. Return to a boil and cook 10 more minutes. Drain the potatoes and set aside to cool.
In a medium bowl, whisk the mayonnaise, mustard, onion powder, garlic powder, cayenne, and salt and black pepper to taste. When the potatoes are cool to the touch, gently toss them in the mayonnaise mixture to coat.
Make the vinaigrette: Cook the bacon in a small skillet over medium heat until crisp, then set aside to cool in the skillet. Once cool, pour the bacon and drippings into a small bowl along with the olive oil. In a large bowl, whisk the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the scallions, parsley, and salt and black pepper to taste and whisk to blend.
Using tongs, place the potato pieces on the hot grill and cook on all sides long enough to cook through and make grill marks, 1 to 2 minutes per side. Handle the potatoes gently so they don’t fall apart. Remove the potatoes from the grill and place in the bowl with the vinaigrette. Gently toss to coat completely and serve warm or cold.
Looking to impress at this year’s Super Bowl Party? Try these amazing Lamb Sliders from About.com:
To prepare yogurt sauce, combine all sauce ingredients in medium bowl. Make sure to squeeze grated cucumber, to release excess liquid before adding to mixture. Cover bowl with plastic wrap and place into refrigerator. Sauce can be made 1-6 hours in advance.
Preheat grill for medium-high heat. To prepare burgers, combine ground lamb with lemon juice, zest, Worcestershire sauce, mint, onion powder, minced garlic, oregano, paprika salt and pepper. Form into 14-16 small patties, a little bigger than the buns. Place patties onto grill and cook for 4 to 5 minutes per side. Once cooked through, remove from heat, placed onto slider buns and top with yogurt sauce and red onion rings.
If you’re looking for something that no one’s ever seen before, try these Grilled Grapes from GQ, it sounds like a stretch, but take it from me, they’re delicious:
Wash 1 pound bunched grapes under cold water and allow them to dry.
Add to a bowl: ½ cup olive oil, 3 tablespoons balsamic vinegar, 1 teaspoon crushed red-chile flakes, 2 crushed garlic cloves. Whisk together. Add grapes and toss until coated. Let sit for at least 10 minutes.Using tongs, place grapes onto the center of a hot grill. Grill for 30 seconds. Turn. Grill for another 30.
Return grapes to marinade to cool for at least 10 minutes, coating them periodically.Cut grapes into small bunches. Plate. Drizzle on 2 tablespoons aged balsamic vinegar.
Serve with grilled bread and a lump of burrata (or fresh mozzarella) seasoned with sea salt and olive oil.
If your patio or pool area is missing an outdoor kitchen or grill, check out Rising Sun Pools’ selection here!