Mex 1 Coastal Cantina's guacamole. | Image provided

If you’re opting to enjoy the Super Bowl this Sunday at home hanging out with friends and family, you can order takeout and delivery from some of Charleston’s local establishments with specials. Or, try your hand at whipping up some of these tasty football-appropriate snack recipes shared by local restaurants and chefs.

Islander 71 Fish House and Deck Bar she-crab fries

Islander 71 Fish House and Deck Bar she-crab fries. | Photo by Aleece Sophia
  • 2 tbsp butter 
  • ¼ cup diced celery
  • ⅓ cup diced onion
  • 2 tsp minced garlic
  • 2 tbsp flour
  • 3 cups heavy cream
  • ⅓ cup shellfish stock
  • 1 tsp hot sauce 
  • 1 tsp Worcestershire 
  • 2 tsp chopped dill
  • ½ cup lump crab 
  • 1 tbsp crab roe 
  • 1 tbsp sherry 
  • Salt and pepper to taste

Melt butter in a pot and sweat onions, celery and garlic. Add flour to make a roux and cook on low heat for five minutes or until lightly browned. Add heavy cream and shellfish stock, turn heat to medium and cook until thickens. Add hot sauce, Worcestershire, dill and sherry, then season to taste. Blend soup with an immersion blender until smooth then whisk in crab roe and lump crab. Pour soup over fresh french fries.

Mex 1 Coastal Cantina’s Guacamole:

  • 6 ripe avocados 
  • ¼ cup of red onion, diced
  • ¼ cup of cilantro, chopped
  • 2 tbsp of fresh lime juice
  • 1 tbsp of kosher salt
  • ½ tsp of garlic, granulated or powder
  • ½ tsp of cumin, ground 
  • ½ tsp of ground black pepper

Halve, skin and pit the avocados. Add to a mixing bowl and use a potato masher to mash to desired consistency. Next, add lime juice and spices and mix with avocado mash. Add red onion and cilantro and fold in with a rubber spatula.

Rodney Scott’s “Taters Gonna Tate” potato salad. | Image provided

Rodney Scott’s “Taters Gonna Tate” potato salad

For the potatoes:

  • 1 ¾ tsp Diamond Crystal kosher salt 
  • 3 ½ lbs red-skinned potatoes, skin on, washed and quartered

For the dressing:

  • 2 cups Duke’s mayonnaise 
  • ¼ cup yellow mustard (French’s or whatever you prefer)
  • ½ cup distilled white vinegar 
  • ¼ cup fresh lemon juice 
  • ½ cup sweet pickle relish 
  • 1 tbsp Diamond Crystal kosher salt 
  • 2 tsp sugar 
  • 2 tsp freshly ground black pepper 
  • ½ tsp red pepper flakes 
  • ¼ tsp cayenne pepper 
  • ½ cup finely diced celery (1 to 2 stalks) 
  • ½ cup finely diced red onion (about 1 medium onion)

For the salad: 

  • 4 hard-boiled eggs, peeled 
  • 1 ½ tbsp Rodney’s Rib Rub
  • ¼ cup thinly sliced scallions (optional), white and green parts (about 2 scallions)

For the Rib Rub:

  • ½ cup kosher salt (we like Diamond Crystal) 
  • ¼ cup MSG 
  • ¼ cup fresh ground black pepper 
  • ¼ cup paprika 
  • ¼ cup chili powder 
  • ¼ cup packed light brown sugar 
  • 2 tbsp garlic powder 
  • 2 tbsp onion powder 
  • 1 tsp cayenne pepper 

Mix all of the ingredients together and store in an airtight container for up to six months

Cook the potatoes: Bring a large saucepan of water to a boil. Add the salt and quartered potatoes. Reduce the heat and gently boil the potatoes until they yield easily when a knife is inserted through their centers, 15 to 20 minutes. While the potatoes are cooking, make the dressing: In a large bowl, combine the mayo, mustard, vinegar, lemon juice, relish, salt, sugar, black pepper, pepper flakes and cayenne and mix until incorporated. Whisk in the celery and red onion. Taste and adjust the seasoning if needed. 

Make the salad: Once the potatoes are tender, drain them and add them (while hot) to the bowl with the dressing. Use a large spoon to break up the potatoes to really get the dressing into everything while the potatoes are hot. Chop the eggs to your liking or press them through a sieve to break them up into fine bits. Fold the eggs into the salad. Finish the salad with a sprinkle of rib rub and the sliced scallions (if using).

Rodney Scott’s Hail Mary Deviled Eggs. | Image provided

Rodney Scott’s Hail Mary Deviled Eggs

  • 12 hard-boiled eggs, peeled 
  • ½ cup Duke’s mayonnaise 
  • 2 teaspoons yellow mustard 
  • ½ teaspoon Diamond Crystal kosher salt 
  • Topping options: Rodney’s Rib Rub, pickle, pork skin crumble 

Halve the hard-boiled eggs lengthwise and gently scoop out the yolks into a bowl. Reserve the empty egg whites. Add the mayonnaise, mustard and salt to the yolks and mash together with the back of a fork until smooth. Using a small spoon, scoop some of the egg mixture back into the whites, making a bit of a mound. Sprinkle seasoning on each half of the deviled egg for some kick and garnish with your chosen topping.

Rodney Scott’s MVP (Most Valuable Pimiento). | Image provided

Rodney Scott’s MVP (Most Valuable Pimiento)

  • 1 lb sharp cheddar cheese (yellow is traditional, but white is fine) 
  • 8 oz cream cheese, at room temperature 
  • 1 cup Duke’s mayonnaise 
  • 1 cup jarred diced pimentos, drained 
  • 3 tbsp Rodney’s Rib Rub (recipe below)
  • 1 tsp Colman’s mustard powder 
  • 1 tsp onion powder 
  • 3 ounces pork skins 
  • 1 medium bag of celery stalks, for serving

Using a box grater, shred the cheddar on the medium shredding holes into a medium bowl. In a large bowl, mix together the cream cheese and mayonnaise. Add the pimentos, Rib Rub seasoning, mustard powder and onion powder, mixing until blended. Fold in the grated cheddar, making sure it is evenly incorporated. Transfer to a serving bowl and serve as a dip with pork skins or celery stalks. Pimento cheese can be refrigerated in an airtight container for up to 1 week. 

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