3 Long Beach chefs share their favorite recipes for Super Bowl Sunday
Super Bowl LVII is this Sunday, an event as much about the party—and the food—as the game.
The game kicks off at 3:30 p.m. Sunday, when the Philadelphia Eagles play the Kansas City Chiefs at State Farm Stadium in Arizona for the coveted Lombardi Trophy.
Before the big game, you’ll need to be prepared with plenty of food. We asked three local chefs to share their favorite Super Bowl Sunday recipes.
The main dish
Chef Chad Phuong of Battambong BBQ runs a Texas-meets-Cambodia barbecue pop-up serving Southern-style slow-cooked meats. (You can read about him here.)
He gave us his recipe for what he calls “the best smoked BBQ pulled pork ever,” which can be used for sliders, nachos or alone as a side. The dish pairs well with sliced avocados, cheese and other accoutrements.
- 5-6 pounds of pork shoulder
- 1/2 cup of coarse black pepper
- 1/2 cup of coarse sea salt
- 1/4 cup dried garlic
- 1/4 cup of cayenne pepper
- 1/2 cup of barbecue sauce
- 1/3 cup of brown sugar
- 2 tablespoons of hoisin sauce
- 2 tablespoons Chinese barbecue seasoning
- 2 tablespoons of soy sauce
- 1/4 cup of honey
- 1/2 cup diced onions
Mix the spices together and rub all over the pork shoulder.
Pre-heat smoker to 250-275 degrees. Put the pork in an aluminum pan, and then put it in the smoker. Smoke the pork shoulder for six to seven hours using either hickory or oak wood. After seven hours, cover the pork with an aluminum sheet for three more hours. After it gets a nice bark, or thick crust, let it rest for one hour.
After it cools, start pulling and shredding the pork shoulder. Keep all the juices and fat to mix with your shredded pulled pork.
Add the barbecue and hoisin sauces, Chinese spice mix, soy sauce, honey, brown sugar and diced onions. Give it a little mix, and throw it into the oven for another 30-45 minutes. Then, let it cool down for 15-20 minutes, and serve!
If you’re looking for a healthy veggie chip dip, chef Victor Barboza from the new RightMealz dine-and-go restaurant on Fourth Street suggests his three-layered bean dip. To make it vegan, he suggests substituting the cheese and yogurt with any vegan alternative.
Barboza said this was a “hit snack” that he used to make for his friends in college during their potlucks.
“This dip is a life-saver when the food is taking too long to come out. It’s great with veggies and chips.”
You will need:
- A deep dish, 9×9 pan
- 2 cups refried beans
- 2 cups Greek yogurt
- 1 teaspoon of smoked paprika
- 1 teaspoon of chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup sharp cheddar
- 1 cup of grape tomatoes, sliced in half
- 1/2 cup green onions
- 1/2 cup coarsely chopped cilantro
- 1/2 cup of thinly sliced red onion
For the guacamole:
- 2 medium avocados
- 3 tablespoons chopped cilantro
- 1 jalapeño, seeded and finely diced
- 1 small garlic clove, finely diced
- Juice from 1 lime
- Salt and pepper to taste
Mix together all the guacamole ingredients and set aside.
Spread the beans on the bottom of the dish.
Mix the paprika, chili powder, cumin and salt and pepper with the yogurt, then layer the yogurt on top of the beans.
Next, spread a layer of the guacamole. Finally, sprinkle the rest of the ingredients on top. Serve!
To wash it all down, the owner of StrongBeach Lemonade DeAndre Parks suggests a cool drink of strawberry lemonade.
DeAndre said “this satisfying strawberry lemonade mix will definitely put a smile on even the toughest of game-day faces.”
(Read more about StrongBeach Lemonade here.)
- 1 gallon of water
- 1 ½ cups of sugar
- 8 lemons, juiced
- 1 cup strawberries, pureed
Bring the water and sugar to a simmer in a large pot. Stir to ensure the sugar has dissolved.
Mix the lemon juice into the hot mixture, then remove from heat and add strawberry puree. Cool, and serve!
Things to do in Long Beach this weekend including… a chocolate festival and silent film screening
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