Super Bowl Feast

Some in our family love football and are over-the-moon that our Denver Broncos are in Super Bowl 50! Some of us (me) don’t understand football at all but love the commercials and the half-time show. But all of us love the food. Football, and the Super Bowl in particular are an excuse to make a meal out of yummy snacky stuff and not feel guilty about it one bit! I mean, technically, serving carrot and celery sticks with hot wings IS serving a vegetable, right?

So when thinking football food, I knew exactly where to go – to Peter Reynolds of “Father Knows Food”! I’ve used Peter’s recipes again and again and they turn out perfectly every time. Here, Peter shares with us four of his best, most popular, tailgating/homegating recipes. All four are courtesy of Peter and “Father Knows Food.” 

Watch Peter prepare some of these dishes on his PBS TV show, here

Homemade Blue Cheese Dipping Sauce/Dressing 

1 Cup Heavy Whipping Cream
1 Cup Blue Cheese Crumbles
1 Tbsp. Mayonnaise
Worcestershire Sauce
Salt and Pepper

Add the whipping cream to a mixing bowl and whisk until it begins to thicken slightly (DO NOT OVER WHISK), then add the mayonnaise, blue cheese and a small dash of the Worcestershire sauce and salt and pepper to taste. Mix together until thoroughly combined. Refrigerate until ready to serve.

Shrimp Triple Grill
For this recipe, which was featured on the “Rachael Ray Show,” visit the Father Knows Food website.

Super Bowl - Peter Reynolds - shrimp and wings

Spicy Chicken Wings
For this recipe, Peter provides two ways to cook the wings – fried or grilled. Check out this recipe too, on his website.

Super Bowl - Peter Reynolds - wings only

Grilled Pound Cake with Pistachios and Homemade Chocolate Sauce
1 Loaf Pound Cake (homemade is great, but frozen works beautifully!)
½ Cup Pistachios, shelled, chopped
1 Cup Chocolate Chips
1 Tbsp. Milk
½ tsp. Vanilla Extract

Directions –
Slice the Pound Cake into 1 inch thick slices and grill over direct heat for about 1 minute per side or until you see some good grill marks. DO NOT turn your back on these as they will go from perfect to burnt in a matter of seconds. Remove to a plate and make your Chocolate Sauce using either a double boiler or the microwave (SSSSHHHHH!, don’t tell anyone, but it’s super easy and way faster then the double boiler.) Pour the Chocolate sauce all over the grilled Pound Cake slices and sprinkle the pistachios over the entire thing.

To watch more clips from “Father Knows Food,” check out the show’s YouTube channel. 


National Men Make Dinner Day

Recipes from “Father Knows Food”

Peter Reynolds knows his way around a kitchen. So much so, that this full-time dad manages to get dinner on the table for his family nightly and he’s the host of his own cooking show on PBS. You can read more about this Denver-native Dad and his show “Father Knows Food” in the April issue of Colorado Parent magazine. Reynolds shares with us three of his tried and true family-friendly recipes.

Chicken Satay with Peanut Sauce

Peter Reynolds, host of

Peter Reynolds, host of “Father Knows Food” and two of his children, Colt and Dabny, on the set of his cooking show.

Recipe courtesy of Peter Reynolds

• Bamboo Skewers soaked
• 2 lbs. Chicken (Boneless & Skinless Tenderloins, Thighs, Breasts or any combination thereof)
• 1 cup Unsweetened Coconut Milk
• 1 Tbsp. Fish Sauce
• 1 Tbsp. Brown Sugar, packed
• 1 Tbsp. Thai Red Curry Paste
• ½ tsp. Salt

Peanut Dipping Sauce:
• ½ cup Chunky Peanut Butter
• 1 cup Unsweetened Coconut Milk
•1 Tbsp. Fish Sauce
• 1 Tbsp. Brown Sugar, packed
• 1 Tbsp. Thai Red Curry Paste
• 1 Tbsp. Sambal (Garlic Chile Paste)
• 1 Tbsp. Fresh Squeezed Lime Juice

Directions: The Marinade and the Dipping Sauce are almost identical, so to save time, get two mixing bowls out and make both at the same time. Combine the ingredients thoroughly and refrigerate until you’re ready to use them. Trim and cut the chicken into strips and soak in the marinade for at least an hour and as long as overnight. Preheat your grill or grill pan on high heat, and while things are getting hot, skewer the chicken, discarding the used marinade. Grill over high heat until the chicken is thoroughly cooked and serve hot with the Peanut Dipping Sauce.

Pulled Pork Tacos with Lime Crema

Pulled Pork Tacos, courtesy of Peter Reynolds of

Pulled Pork Tacos, courtesy of Peter Reynolds of “Father Knows Food.”

Recipe courtesy Peter Reynolds

• Pulled Pork
• Corn Tortillas
• Canola Oil
• Cabbage
• Red Onion
• Jalapeno
• Sour Cream
• Lime Juice
• Queso Fresco
• Hot Sauce (I like Cholula when I don’t have time to make my own)

Directions for the pulled pork:

Thoroughly season a pork shoulder or “Boston Butt” with your favorite rub, simple salt and pepper are just fine as well. Place the seasoned pork on a roasting rack in a roasting pan and roast in a 225 degree oven for 10-12 hours until it can be pulled apart with a fork or tongs. Pull the pork apart, discarding any fat and bone and set aside. For the tacos; heat a large skillet over medium-high heat and add about 1 Tbsp of Canola Oil. Place 1 corn tortilla at a time in the skillet and quickly heat through on both sides (15-20 seconds a side) to soften them, then stack them on a plate. If you’re doing a lot of them you can keep them warm in a 175 degree oven. Place two of the softened tortillas on a plate and put a spoonful of pulled pork in the middle, then add the cabbage, red onion, jalapenos, queso fresco, Lime Sour Cream (just squeeze lime juice into 2 Tbsp sour cream and mix to combine, you should be able to pour it over the tacos with a spoon), and as much hot sauce as you like.

Cheesy Pizza Crisps
Recipe courtesy of Peter Reynolds

• 1 package small Wonton Wrappers
• Pasta Sauce
• Mozzarella Cheese
• Olive Oil Spray

Directions: Preheat your oven to 350 degrees. While the oven is preheating, cut the wonton wrappers in half (on the diagonal so you get little triangles). Lay them out on a baking sheet that has been sprayed with the olive oil spray (any cooking spray will do), then spray the top side of the wontons with more cooking spray. Bake in the oven for 10-15 minutes or until they are just turning golden brown and crispy. Take the wontons out of the oven and spoon about a tsp. of the pasta/pizza sauce into the middle of each wonton. Add 1-2 tsp. of shredded mozzarella cheese to each wonton and carefully slide back into the oven. Broil on low until the cheese is completely melted, it should only take a few minutes so keep an eye on them.

“Father Knows Food” can be seen on Rocky Mountain PBS channel 6 and CPT12 channel 12.

Come! E.A.T. with us! 



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