Superbowl 2016: GAME SNACKS!

Filed under: Carolina Bed and Breakfast, recipes, Wine and Food

Superbowl 2016 GAME SNACKS at the Carolina B&BYou know it:  Superbowl 2016 is tomorrow night and everyone is talking about “Game Snacks”:  the food they will be eating, sharing, bringing to the party, and regretting the next day.  Recipes abound for Nachos, Wings, and 7 layer dip.

Really people?


This is Superbowl 2016 with the Carolina Panthers playing the Denver Broncos!

Buffalo Wings?? No way!  This show is made for some great Southern food!  So we put our heads together and came up with a way to say “Go Panthers!” with every bite. After all this is the Carolina Bed & Breakfast.

On the menu: Pimento Cheese, Hot Crab Dip, Peel and Eat Shrimp, and, of course, BBQ.  Bringing the low country and the mountains of the Carolinas to your TV!

Everything except the shrimp can be prepared the day before, leaving you plenty of time to enjoy the game and make sure you don’t miss the halftime show!


1 ½ cups mayonnaise
½ cup chopped peppadew peppers
1 tsp Worcestershire Sauce
1 tsp finely grated onion
8 oz sharp Cheddar cheese
8 oz Gouda cheese
Mix together the mayonnaise, peppers, Worcestershire sauce, and onion. Grate half of each cheese finely and half on the coarse side of the grater. Mix them together with the other ingredients and chill

1 lb crabmeat
2-3 tbsp mayonnaise
1 ½ tbsp Miracle Whip
1 + tsps. Old Bay Seasoning
Splash of Tabasco
¾ cup grated chedder
Juice of one lemon
Mix everything together and then give it a taste, adjust the seasonings to taste.
Put it in an ovenproof dish and sprinkle with some extra cheese.
Bake in a 350 degree oven until it is puffed and bubbly, about 20 minutes.
Serve with crackers.


I can’t take credit for this recipe.  It’s right off the Old Bay Seasoning box.  After all, why mess with perfection?

For every pound of shrimp:
2 heaping tbsp Old Bay Seasoning
1/2 cup white vinegar
1/2 cup water

You will need between 1/4 to 1/2 pound of shrimp per person depending on how much other food you are serving (and the appetites of your guests!). Put the liquids and seasonings in a large pot bring to a solid boil.  Add the shrimp, stir gently, cover and simmer for 3-5 minutes.  Serve with a good quality shrimp sauce.Canapes and Cantaloupe 005


You can make the pulled pork yourself (and I will append a pulled pork recipe at the end) but you are in the South and there ought to be a great place for BBQ somewhere in your area.  (If there isn’t, you need to reconsider where you live!). The easiest option is therefore to buy some great pulled pork and to make the coleslaw yourself. This recipe serves about 10 people.

2 pounds or more BBQ pulled pork
Asian Coleslaw
Hawaiian Rolls


Vinegar Coleslaw By Emily
Time: 3.5 hours
Serves: 5 people (double recipe if serving with pulled pork)
1 bag of pre-chopped coleslaw cabbage
2 teaspoons kosher salt
1 teaspoon freshly cracked white or black pepper
1 cup apple cider vinegar
1 cup sugar
1 teaspoon dry mustard powder
2 teaspoons celery seeds
1/2 cup vegetable oil


1) Place the cabbage in a large bowl, add the salt and pepper and toss, cover with plastic wrap and place in the refrigerator for at least 1 hour before proceeding
2) Combine the vinegar, sugar, mustard powder, and celery seeds in a pot and bring to a boil, stirring periodically
3) Pour the vinegar mixture (while still hot) over the cabbage
4) Add the vegetable oil and mix
5) Cover with plastic wrap and place back in the refrigerator for at least 2-3 hours before serving

* This recipe makes a very soupy coleslaw and so I drain the coleslaw in a colander before serving it.

Heat the pulled pork, served on a Hawaiian roll topped with coleslaw.

Time: 6.5 hours

2 onions, peeled and quartered
1 whole pork butt/shoulder roast
Salt and freshly ground black pepper
One 11-ounce can chipotle peppers in adobo sauce
2 cans pop (I use Dr Pepper)
4 packed tablespoons brown sugar


1) Preheat oven to 300 F
2) Place onion quarters in the bottom of a large Dutch oven
3) Generously salt and pepper both sides of the pork then place it on top of the onions
4) Pour the can of chipotle peppers and cans of Dr Pepper over top of the pork
5) Add brown sugar to the liquid
6) Place the top on the Dutch oven and cook for 6 hours, turning the pork 2-3 times during the cooking time
7) Remove the meat and shred the pork (the bone should come right out and be completely clean if the meat is done) and then place the pork back into the liquid
8) Serve with Hawaiian buns and coleslaw

* Use half of the can of chipotle peppers if this recipe is too spicy. Also I remove all of the peppers from the sauce after the meat is done cooking before replacing the shredded meat back into the pot. Otherwise it is WAY too spicy.
* I cook the pork with the fat still on (to get the yummy flavors) and then remove the fat from the pork when shredding.




Leave a Reply

Your email address will not be published. Required fields are marked *