Super Bowl Foods Inspired by Miami, New Orleans and Indiana

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Tired of serving your Super Bowl guests potato chips and lite beer? We speak to two Miami-based celebrity chefs to rescue you and your party with some regionally inspired food. Jonathan Wright, who specializes in New Orleans food and serves as executive chef of The Setai, gives us the taste of the Saints. And Michael Schwartz, who specializes in gourmet rustic food and heads Michael's Genuine Food and Drink, shares two of his Miami-inspired recipes. And of course, we also mull over our favorite Indiana foods for Colts fans out there.

The Genuine Margarita, by Chef Michael Schwartz

Serves 1 

  • 2 oz premium tequila
  • 1.5 oz lime juice
  • 1 oz agave
  • Kosher salt for rim  

Fill an 11-ounce glass with ice. Add the tequila, lime juice, and agave.  Shake vigorously, covering with another glass. Pour a bed of salt on a plate and dip rim of empty glass to coat.  Pour the shaken drink into the glass and enjoy. 


Chile Chicken Wings with Green Papaya Slaw, by Chef Michael Schwartz

Serves 4


  • 1/2 cup Sweet Chile Sauce (such as Mae Ploy available in Asian markets)
  • 2 Tablespoons tahini (sesame seed paste)
  • 1 teaspoon rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped ginger
  • 2 pounds chicken wings
  • Canola oil, for deep frying
  • Cilantro leaves, for garnish
  • Sliced scallion, for garnish
  • Green Papaya Slaw, for serving (recipe follows)
  1. Combine the sweet chile sauce, tahini, vinegar, soy, garlic, and ginger in a blender and process on high speed for 10 seconds. Set the sauce aside until ready to use. May be made up to 1 week in advance and refrigerated.
  2. Cut off the chicken wing tips and discard. Split the wings in half at the joint to make wings and drumettes. Rinse the chicken wings and pat thoroughly dry.  
  3. Heat 3 inches of oil to 350˚F in a countertop electric fryer or deep pot. If you don’t have a deep-fry thermometer, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chop stick in it, if bubbles circle around the end then you’re good to go. 
  4. Carefully add the wings and fry for 8 to 10 minutes or until they are crispy and float to the surface. Remove the wings to a large bowl. Add enough chile sauce to toss and coat. 

To Serve: Arrange the wings on a platter, garnish with cilantro and scallions. Serve immediately with the Green Papaya slaw and remaining chile sauce on the side for dipping.

Variation: If you are going the healthier route and want to bake instead of fry:  Preheat the oven to 500˚F. Put the rinsed and dried wings in a mixing bowl. Coat with 2 tablespoons vegetable oil, season with salt and pepper; tossing to coat. Arrange the wings in a baking pan large enough to hold them in one layer. Transfer to the oven and bake for 20 to 25 minutes, flipping them over halfway through cooking, until crispy on both sides.

Green Papaya Slaw 

Makes about 2 cups

  • 1 cup green papaya, finely julienned
  • ½ cup carrot, finely julienned
  • ½ cup small red onion, finely julienned
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh mint
  • 1 teaspoon chopped fresh basil
  • Juice of 2 limes
  • 1 teaspoon agave nectar
  • Kosher salt and freshly ground black pepper, to taste 

Combine papaya, carrot, and onion in a medium size stainless steel or glass bowl. Add the garlic, mint, basil, lime juice, and agave. Toss to combine; season with pepper. Set the slaw aside and refrigerate until ready to use.


Creole Julep, by Mixologist Paul Sevigny for The Setai

Makes one cocktail

  • 6 mint leaves
  • 2 oz dark rum
  • ½ oz simple syrup
  • 2 dashes of bitters
  • pinch of allspice

Slap and tear mint leaves into julep cup. Add rum, sugar and bitters. Fill cup half way with crushed ice and stir for 20 seconds. Fill the rest of the cup with crushed ice. Garnish with mint sprig and a pinch of allspice.

Note: This cocktail is a modern Creole twist of the mint julep. Although the mint julep was not invented in New Orleans it is still one of the most popular cocktails served in the French Quarter.


Fried Green Tomatoes with Shrimp Remoulade, by Chef Jonathan Wright

Serves 4

Ingredients: Remoulade

  • ½ cup creole mustard
  • ⅓ cup tomato ketchup
  • 1 Tbsp horseradish
  • 1 tsp lemon juice
  • ½ tsp paprika
  • ½ tsp white pepper
  • ¼ tsp cayenne
  • ⅓ cup olive oil
  • ¼ cup celery, diced to a ¼” chop
  • 1 tsp green onion, chopped

Ingredients: Fried Green Tomatoes

  • 5 Tbsp grapeseed oil
  • 1 egg
  • 1 cup milk
  • 4 slices green tomato ¾ “ thick
  • 1 cup corn meal, lightly seasoned with salt and pepper
  • 16 wild Florida pink shrimps (medium), poached, de-veined & chilled
  • 4 Tbsp remoulade sauce (above)
  • 1 cup flour, seasoned with salt & pepper
  1. Add mustard, ketchup, lemon juice, horseradish, and seasoning to a bowl.  Whisk the olive oil in vigorously so it emulsifies. Add remaining sauce ingredients and season to taste.
  2. Season slices of tomato with salt, pepper and coat in seasoned flour.  Whisk egg and milk together, dip tomatoes into mixture and then coat in corn meal.  Place in a hot pan with the grapeseed oil and fry until golden brown; place on paper towels to dry.
  3. Mix the remoulade sauce with the shrimp and spoon on top of fried tomato slice. This dish can be served on a bed of arugula, watercress and spinach leaves if desired.


Corn Meal Fried Oysters with Corn Maque Choux, by Chef Jonathan Wright

Makes 24 oysters

Ingredients: Corn Maque Choux   

  • 8 ears corn, cook and remove kernels from cobs
  • ½ cup butter
  • 1 onion, finely chopped
  • 2 tsp sugar
  • ½ cup heavy cream
  • 1 large tomato, peeled, seeded & chopped
  • ½ cup red or green bell peppers, seeded & chopped
  • 1 tsp jalapeño, minced
  • 1 Tbsp fresh oregano
  • 1 tsp fresh thyme
  • Hot sauce to taste

Ingredients: Fried Oysters

  • 1 egg
  • 1 cup milk
  • 24 Gulf oysters, shucked
  • 1 cup flour, seasoned with salt & pepper
  • 2 cups corn meal
  • Oil for frying
  • NOTE: Red pepper jelly makes a great addition here as well! 
  1. Melt the butter in a large skillet or saute pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, herbs and salt, and cook, stirring, until soft, for 10 minutes. Add the cream and cook for 2 minutes.
  2. Season shucked oysters with salt & pepper. Whisk egg and milk together, and dip oysters in seasoned flour; then coat in corn meal.
  3. Deep fry oysters until golden brown; place on paper towels to dry.
  4. Spoon Maque Choux into bowls and top with fried oysters; can add a dollop of spicy red pepper jelly for a great finishing touch.