Recipes: Big Game Food Ideas

Just in time for the big game tomorrow, here are a few food and drink ideas from two of the brands we proudly represent.

SANDALS RESORTS

Method:

In a large pot over medium-high heat, sauté the bacon in the butter until the fat renders. Add the onion, garlic, corn, celery and clams, and continue to cook until the vegetables are tender.

Add the white wine to deglaze the pan, and cook until reduced by half. Add remaining ingredients and cook until the consistency is thick and the potatoes are tender.

Method:

Fill bottom of individual small bowls with the shredded lettuce and top with the shrimp. Combine the ketchup, Worcestershire sauce, hot sauce and lemon juice. Fill individual ramekins to serve the sauce on the side. Arrange the lettuce leaves around the edge of each bowl and garnish with the parsley or dill and the lemon wedges.

Both recipes courtesy of Josef Jungwirth, Corporate Executive Chef and Glenroy Walker, Senior Executive Chef, Sandals & Beaches Resorts

CARNIVAL CRUISE LINE

MANGO MARGARITA

INGREDIENTS:

2 oz Margaritaville Tequila

1 oz Vitality mango puree

¼ oz simple syrup

1 oz frozen lemonade mix

½ oz pineapple juice

OKAY, LET’S GET MARGARITA-MAKIN’:

Combine all of the ingredients in a shaker.

Add ice.

Shake it.

If you shook it in the last step, but not vigorously, c’mon… please shake it better.

Pour your well-shaken margarita into a 12 oz glass.

Fancy bonus! Garnish it with a lime wedge.

PAPA DOBLE

INGREDIENTS:

2 oz white rum

1¼ oz grapefruit juice

¾ oz Maraschino liqueur

½ oz fresh lime juice

1 cherry

some ice

NOW IT’S TIME TO MAKE THE DRINK. HERE’S HOW YOU DO IT:

Gather all of the ingredients, plus your favorite vacation memories, into a cocktail shaker.

Add ice

Shake like you mean it

Strain and pour — as gently as a Caribbean sea breeze — into a martini glass

Fancy bonus! Garnish with a cherry.

And of course, we can’t forget dessert…