Game Day Drunken recipes by Salem Sips

written by Kit Rose for Salem Sips

In just a few days, the game we've been waiting for all season long approaches. As Pats fans we've known every Sunday since September that our day at Phoenix Stadium would come. Through controversy these past weeks aside, it's time to focus on the importance of February 1st... a win for New England, and of course, the food we consume during those detrimental quarters. There will be yelling, cheering, drinking, and eating... oh, and squares (can someone please text me my #'s??) 

Aside from football, which is on all of our minds this week, it is evident that we, as a culture, count on the fact that where competitive games are played, there will also be food and drink.  Baseball and peanuts, hockey and pretzels, Beirut and beer, Yahtzee and wine.... this coming Sunday is no exception. If you plan on hosting guests at your place, consider these Drunken Recipes to please your hungry fans. Included with these boozy recipes is a recommended pairing, and if you have your own drunken dish or punch to share, please include it in the comments! 

Happy Superbowl Sipping! 


Season one pound of chicken wings with salt and pepper, arrange on a baking sheet, and roast in 350° oven for 45 minutes. Remove from heat and allow to cool. Combine fresh juice from about 6 limes, 3 oz gold tequila, a splash to pinch each of honey,  ground cumin, ground coriander, garlic powder, chili powder, tomato paste, and salt & pepper. Brush tequila sauce over wings, and either grill or soft broil to doneness. Add heated left over sauce to cooked wings. Pair with beergaritas! Make a batch of margaritas, and substitute a wheat based citrusy beer in place of sour mix, such as Alligash White. 


In a saucepan, melt a tablespoon of butter into a half cup of cream, carefully not bringing to boil ( boiled cream= ruined recipe). Add about half a 22 oz bottle of high ABV chocolate stout, and reduce. Add one cup or a bit more of semi sweet chocolate chips, and allow chips to melt until sauce is glossy and well incorportated. Additional time on the stove will allow sauce to thicken. Serve with soft pretzels, apple wedges, and salty potato chips. Or, pour over some ice cream and add fresh whipped cream! Pair with a vanilla or coffee porter. 


Prepare for crowd size cooked mini sirloin or turkey burgers, and build on roll of choice, with lettuce, tomato, and cheddar cheese. Finish with Kit's Whiskey Mustard; combine equal parts dijon mustard, whole grain mustard, honey, and whiskey. Whisk with a pinch of salt and pepper, pour on burgers and top bun. Brandy works fine here in place of whiskey. Pair with Kentucky Boubon Ale. 


Reduce in a saucepan half a bottle of port wine with a quarter cup of sugar. When syrupy consistency begins, remove from heat and allow to cool. Drizzle wine syrup over prepared naan bread, and top with gorganzola cheese and sliced pears (you could also make this with prosciutto and fresh sliced figs, feta and black olive, arugula and parmesan, ricotta and sausage; you get the idea. Place in 350° oven to crispy warm doneness. Pair with Barbera or Chianti.