Super Bowl recipes from the players

 Peppery glazed chicken wings from Anthony Zello, chef at The Bigelow Grille in Pittsburgh.

Peppery glazed chicken wings from Anthony Zello, chef at The Bigelow Grille in Pittsburgh.

If you’re planning a Super Bowl party on Sunday, serve these recipes from the players themselves.
Here are recipes from Pittsburgh Steelers receiver Hines Ward  and Arizona Cardinals’ receiver Larry Fitzgerald.

The recipes appear in  The Sunday Night Football Cookbook. Proceeds from the cookbook benefit Taste of the NFL, a nonprofit benefiting hunger-relief organizations and local food banks.

Larry Fitzgerald’s Yankee pot roast

4 to 6 small carrots, peeled
4 to 6 very small new Yukon gold or red potatoes
1 onion, cut into large chunks
1 garlic clove, crushed
One 2-to 3-pound beef chuck roast, trimmed of excess fat
Salt and freshly ground black pepper
1 tablespoon olive oil
½ cup red wine
1 cup low-sodium beef broth
1 bay leaf
1 tablespoon tomato paste
Coarse sea salt and cracked black pepper
Put the carrots, potatoes, onion, and garlic in a 4-to 6-quart slow cooker.
Season the beef generously with salt and pepper. Heat the oil in a heavy sauté pan over medium-high heat and add the beef. Cook until browned on all sides, 8 to 10 minutes. Transfer to the slow cooker on top of the vegetables.
Return the pan to medium-high heat and add the wine, stirring to scrape up any browned bits from the bottom of the pan. Boil for 1 minute, then pour the wine over the beef in the slow cooker and add the broth. Tuck the bay leaf onto the liquid, and dot the liquid around the beef with the tomato paste. Cook on the low setting for 6 to 8 hours, or on high for about 3 hours, until the vegetables and meat are tender.
Remove the meat to a carving board and cut or pull it into large chunks. Arrange on a platter with the vegetables. Season the cooking liquid with salt and pepper and spoon some of it over the meat and vegetables. Serve immediately, with small bowls of coarse salt and black pepper. Makes 4 servings.

Hines Ward’s Korean-style braised short ribs
1 tablespoon vegetable oil
Four 3-to 4-inch beef short rib pieces with bones (about 3 pounds)
Salt and freshly ground black pepper
1 white onion, chopped
4 garlic cloves, chopped
One 2-inch piece ginger, chopped
¼ cup rice wine (mirin)
½ cup soy sauce
3 tablespoons rice vinegar
¼ cup light brown sugar
1 small apple, peeled and chopped
3 tablespoons toasted sesame oil
3 cups hot cooked white rice
Chopped scallions
Sesame seeds

In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Season the short ribs with salt and pepper. Working in batches, sear the ribs, turning, 10 to 12 minutes. Transfer the ribs to a large plate.
Add the onion, garlic, and ginger to the fat in the pan, reduce the heat, and sauté about 5 minutes. Add the rice wine and cook until almost evaporated, stirring. Add the soy sauce, vinegar, brown sugar, and apple and stir to dissolve the sugar. Return the ribs to the pan and add water to cover. Raise the heat, bring to a boil, then reduce the heat to low, cover, and simmer for 1 ½ to 2 hours, turning occasionally to keep the meat fully covered, until the meat is very tender and falling off the bone.
Remove the ribs from the braising liquid, pat try with paper towels, and place on a wire rack above a roasting pan covered with aluminum foil. Preheat the oven to 450 degrees. Strain the braising liquid and return half of the liquid to the pan. Cook over medium-high heat until reduced by about half and slightly thickened, 15 to 20 minutes.
Meanwhile, brush the short ribs with the sesame oil. Roast until browned and crisp, 10 to 12 minutes. Let rest for a couple of minutes. Spoon the rice into shallow serving bowls, place the ribs on top, and drizzle with a small amount of the sauce. Garnish with scallions and sesame seeds and serve immediately. Makes 4 servings.

A Super Bowl party is not complete without chicken wings. This recipe is from Anthony Zello, who is chef at The Bigelow Grille in Pittsburgh.

Anthony Zello’s peppery glazed chicken wings with garlic chips

Garlic chips:

½ cup grapeseed oil

15 garlic cloves, very thinly sliced


Chicken wings:

4 pounds chicken wings

½ cup sesame oil

2 tablespoons minced garlic

Salt and freshly ground black pepper

2 cups cider vinegar

1½ cups sugar

3 tablespoons cracked black pepper

5 garlic cloves, crushed

1 tablespoon red pepper flakes

Make the Garlic Chips: Heat the oil in a medium skillet over medium-low heat. Add the garlic and fry until lightly browned, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain and sprinkle with salt. Set aside.

Make the Chicken Wings: Preheat the oven to 425°F. Line a large baking sheet with aluminum foil.

In a large bowl, combine the oil and minced garlic. Add the chicken wings and turn to coat. Season with salt and pepper to taste. Place the chicken wings on the baking sheet in one layer and bake, turning once, until cooked through and lightly browned, about 30 minutes.

Meanwhile, in a medium saucepan, combine the vinegar, sugar, 1 cup water, the cracked pepper, crushed garlic, and red pepper flakes. Bring to a boil, then reduce the heat and simmer until the mixture becomes syrupy, about 30 minutes. Transfer the cooked chicken wings to a large bowl and toss with the glaze.

Divide the wings among 4 serving plates. Garnish with the garlic chips and serve immediately. Makes 4 servings.

Here’s another recipe for chicken wings. This recipe is from

Orange hoisin spiced chicken wings
3 pounds chicken wings (about 12 – 14), room temperature
Spice mix:
2 tablespoons five spice powder
½ teaspoon ground ginger
2 teaspoons chili powder
2 teaspoons kosher salt
½ teaspoon cayenne pepper
Orange hoisin sauce:
1 bottle (8 ounces) hoisin sauce
½ cup orange juice concentrate, thawed
1 teaspoon sesame seed oil
2 tablespoons rice vinegar
¼ teaspoon chili powder
2 teaspoons  orange zest
3 tablespoons chopped cilantro
3 cups canola oil, for frying

In a gallon-size plastic bag with zip top closure, combine all ingredients for spice mix. Seal and shake well to blend.
Make Orange Hoisin Sauce by combining in small saucepan over medium-high heat hoisin sauce, orange juice concentrate, sesame seed oil, rice vinegar and chili powder. Bring to a boil, reduce heat to low, and simmer for five minute. Remove from heat; stir in zest and cilantro. Cover and set aside.
In a deep saucepan or stockpot, add oil and heat to 350 F. While oil is heating, add chicken wings to plastic bag with spice mixture. Shake until all wings are coated. Remove wings from bag, place in pot and fry, in batches, for 6 – 8 minutes, or until skin is crispy.
Remove wings from oil and place on paper towels to drain. After final batch of wings is cooked, place wings in large mixing bowl. Pour Orange Hoisin Sauce over wings; toss well to coat.
Makes 4 servings.