Super Bowl snacks from celebrity chefs

To celebrate Super Bowl 50, we've asked the chefs of the Taste of the NFL to share game day recipes. Now in its 25th year, Taste of the NFL helps to raise awareness and funds via the season-long Kick Hunger Challenge. To date, Taste of the NFL has raised and donated in excess of $24 million to food banks and nonprofit organizations in 32 cities, resulting in more than 192 million meals for Americans in need. 100 percent of the proceeds generated goes directly back to local communities. For more information, or to donate to your favorite team/city, visit www.kickhungerchallenge.com.


Pulled Pork with Homemade BBQ Sauce
By Andrew Zimmern

Ingredients:

1 bone-in pork shoulder, roughly 5-6 pounds

The rub
1/4 cup brown sugar
1/4 cup paprika
3 tablespoons ground black pepper
3 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon celery seeds
1 teaspoon cayenne pepper
1 teaspoon ground ginger

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The Basting Sauce
1 1/2 cups cider vinegar
1 small onion minced
1 teaspoon hot red chile flakes
1 tablespoon kosher salt
1/4 cup brown sugar
1 teaspoon ground black pepper

The Sauce
3 cups cider vinegar
3 tablespoons molasses
2 tablespoons dark corn syrup
1 cup Heinz chile sauce
1/3 cup brown sugar
2 teaspoons kosher salt
2 tablespoons Crystal hot sauce
2 tablespoons Worcestershire sauce
2 teaspoons red chile flakes, or more to taste
1 teaspoon ground black pepper

Instructions:

The night before

Combine the rub ingredients, set aside.

Combine barbecue sauce ingredients over medium heat in a small pot. When simmering, lower heat to maintain simmer and gently cook until barbecue sauce consistency is reached, 30 to 40 minutes. Cool and refrigerate overnight.

Massage pork shoulder with the rub and let sit overnight in the refrigerator.

The day of

Combine the basting sauce ingredients, whisking until sugar and salt are dissolved, set aside.

Prepare a charcoal grill to cook the pork over indirect low heat, keeping charcoal to one side. 'Grill' the pork shoulder over indirect medium low heat, using smoking chips if desired to establish a deeper smoke flavor. You will want to keep adding hardwood or charcoal every 40 minutes or so to maintain a medium low heat of roughly 275 degrees F. For gas grills you also want to maintain a temperature of roughly 275 degrees F and cook over indirect heat. Baste every hour with the basting sauce.

Pork is done when the meat is fork tender, and almost falls apart. It will have shrunken back from the bone. This will take 6 to 7 hours, depending on the size of the shoulder.

Let rest for 15 minutes. Pull apart with a fork. Serve with the barbecue sauce.



Sweet Chick Mac and Cheese
Creamy Mac and Cheese garnished with crushed Ritz crackers
By John Seymour

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Serves: 4-6

Ingredients:

1 pound medium pasta shells, cooked
1 quart whole milk
1/2 cup heavy cream
4 ounces shredded fontina cheese
6 ounces shredded cheddar cheese
6 ounces shredded gruyere cheese
2 ounces butter
1/2 cup flour
Salt, pepper and nutmeg, to taste
Ritz cracker, crushed

Instructions:

Melt butter in medium sized sauce pot and whisk in flour to make a roux. Slowly begin whisking in milk and heavy cream. Simmer briefly until sauce is thickened and remove pot from heat. Whisk in the cheeses a handful at a time until melted. Season with salt, pepper and fresh nutmeg to taste. In a large pot mix cheese sauce and cooked pasta shells. Cook over low heat until pasta is warmed through and coated evenly with the cheese sauce. Plate in a bowl and garnish with crushed Ritz crackers.



Burger from Juniper & Ivy
By Richard Blais

Ingredients:

2 ground beef patties (each 4 ounces), preferably equal parts chuck, short rib and brisket
1 bun, toasted
1 oz burger sauce (recipe below)
2 slices American cheese
5 bread & butter pickles
1 onion, sliced into rounds

Burger Sauce
1 cup ketchup
1 cup mayonnaise
1/2 cup relish
1 tablespoon garlic powder
1 tablespoon onion powder

Instructions:

1. Mix all ingredients of burger sauce together until fully incorporated. Reserve.

2. In a cast iron pan using a little oil, sear burgers, cook until medium rare.

3. Cook onions on grill until charred and tender.

4. Stack desired number of onions on top of first burger patty and then top onions with a slice of cheese. Add second patty and top with cheese also.

5. Stack both patties on top of each other and place it on the toasted bun.


Chocolate Chip Cookies
By Alex Guarnaschelli

Makes 3 dozen cookies

Ingredients:

1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 stick (1/4 pounds) unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar, tightly packed
1 egg
1/2 teaspoon kosher salt
1 1/2 teaspoons vanilla
1 1/2 cups dark (70%) chocolate, coarsely chopped

Instructions:

1. Preheat the oven to 375 degrees F.

2. Make the batter: Combine the flour and baking soda. Set aside. In the bowl of a mixer fitted with the paddle attachment, "cream" the butter with the sugars until smooth, 8-10 minutes until light and fluffy. Do NOT rush this step. Add the egg, salt and vanilla and beat until blended. Remove the bowl from the machine and stir in the flour mixture and chocolate.

3. Bake the cookies: Drop spoonfuls of dough onto a nonstick baking sheet, leaving space between each, as they will "spread" as they cook. Bake until light brown on the tops and edges, 8-10 minutes. Remove and allow the cookies to "firm up" a little, 5-10 minutes, before serving.