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Perfect Superbowl food recipes from Geoff

The Breakfast Show // Art & Culture // By Mark // Jan. 27, 2020

Superbowl 2020 is on Monday 3 February at midnight (CET). Our US sports expert Geoff Steinemann is sharing his favorite recipes so you can cook up the best food for the game. 

Geoff is also available to create your own special tasting event - matching top tasting food with good wines or beer. Contact him for more details: gsteinemann@gmail.com



wrs Perfect Superbowl food recipes from Geoff

Chorizo and Ground Pork/Beef Nachos



  • 1 1/2 cups browned ground pork or beef

  • 1/3 lb browned chorizo sausage, broken up into small pieces or slices

  • 4-5 small sweet peppers, sliced crosswise

  • 1 ear of corn, kernels stripped or small can of corn

  • 2+ cups of mexican blend shredded cheese (or mild local cheese mixed with chili powder, cayenne pepper, oregano, cumin, cinnamon optional)

  • Tortilla chips 

  • Additional toppings: jalapenos, fresh diced tomato, cilantro, avocado, banana peppers


Prepare a tray to be used on the grill and preheat your oven on 175C. I usually line it with aluminum foil

  1. Spread out the chips evenly across the tray. Top with half the ground meat, chorizo, corn and sweet peppers, then top with 3/4 cup of cheese (or more. Repeat with the second layer, adding the other peppers, tomato, avocado and cilantro. Top with the remaining cheese.

  2. Slide onto the grill and cook on medium-low for in oven for 8-10 minutes, until the chorizo is crisp and the cheese has melted. Serve immediately with sour cream, if desired.


Buffalo Chicken Wings


for 4 servings

  • Optional Coating

  • ¾ cup cornstarch(95 g), divided

  • 2 lb chicken wings(910 g), rinsed and patted dry

  • ¼ cup all-purpose flour(30 g)

  • 1 teaspoon paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon cayenne pepper

  • 2 teaspoons baking powder

  • 2 teaspoons salt

  • 1 teaspoon black pepper

  • ⅔ cup water(155 mL)

  • Frying and serving ingredients

  • peanut or vegetable oil, for frying

  • ½ cup buffalo sauce(155 g) I highly recommend Frank’s Hot Sauce

  • blue cheese dip, as a dip

  • Sliced celery and carrot sticks, for dipping



  1. In a bowl, toss ¼ cup (30 grams) of cornstarch and the chicken wings together until fully coated. Transfer the wings to a wire rack and let rest and dry out for 20 minutes, ideally in the fridge if you have space.

  2. In a medium bowl, whisk together the remaining ½ cup of cornstarch, the flour, paprika, garlic powder, cayenne, baking powder, salt, and pepper. Gradually whisk in the water, breaking up any lumps and mixing until smooth. The batter should be slightly runny.

  3. Heat the oil in a large pot until it reaches 350°F (180°C).

  4. Coat chicken wings in the batter, shaking off any excess. Add the wings to the oil in batches, cooking for 8-10 minutes until golden brown. Transfer the chicken wings with a wire rack set over a paper towel-lined baking sheet.

  5. OPTIONAL: Skip previous step and add chicken wings directly to oil. Fry for approx 78 mins until crispy and cooked all the way through, then proceed to saucing by adding butter to bowl and coating the wings in butter and hot sauce.

  6. Transfer the chicken to a clean bowl and drizzle with with the buffalo sauce, tossing to coat. Transfer to a serving plate. Serve with e blue cheese dressing, celery, and carrot sticks.




  • 3 avocados, ripe

  • 1/2 small onion, finely diced

  • 2 Roma tomatoes, diced

  • 3 tbsp, fresh cilantro, chopped

  • 1 jalapeno pepper, seeds removed and finely diced

  • 2 garlic cloves, minced

  • 1 lime, juiced- definitely worth it to use fresh limes 

  • 1/2 tsp sea salt


  1. Slice the avocados in half, remove the pit and skin and place in a mixing bowl. 

  2. Mash the avocado with a fork and make it as chunky or smooth as you'd like.

  3. Add the remaining ingredients and stir together.

  4. Serve in a bowl with Tortilla chips



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