#NEVERIDLE JOURNAL   //   Staff Picks

Fire Up The Grill: 3 Tailgate-Friendly Recipes For The Super Bowl

When it comes to the Big Game—aka Super Bowl LIII—you don’t mess around. Nor do you serve any fru-fru light bites. Nope, on Super Bowl Sunday, you tell your pals to come hungry with their game faces on! After all, the couch is fluffed and the beverages are chilled.

While that’s great, what are you serving? Better yet, what are you grilling? If you’re in need of good grilled game day recipes (both savory and sweet), you’ve come to the right place. Thankfully, you still have plenty of time to prep for your Super Sunday football shindig. 

Image courtesy of Feeding A Family.

Tomato-Avocado Salad

Recipe courtesy of Feeding A Family by Sarah Waldman.


2 ripe avocados, pitted and diced

1 pint cherry or grape tomatoes, halved 

1 tablespoon olive oil

Big pinch of kosher salt

Freshly ground black pepper

Juice of 1/2 lime

1 to 2 tablespoons roughly chopped fresh cilantro


1. Toss everything before serving.

Image courtesy of Feeding A Family.

Zucchini, Beef, and Haloumi Cheese Skewers with Chimichurri Sauce

Recipe courtesy of Feeding A Family by Sarah Waldman.


Serves 4

Chimichurri sauce

1/2 cup red wine vinegar

1 teaspoon kosher salt, plus more as needed

3 to 4 garlic cloves, thinly sliced or minced

1 shallot, finely chopped

1/2 cup minced fresh cilantro

1/4 minced fresh chives

2 tablespoons finely chopped fresh mint

3/4 cup extra virgin olive oil


1 zucchini

1 1/2 to 2 pounds steak tips

8-ounce haloumi cheese

4 wooden skewers, soaked in water for at least 10 minutes


1. Heat the grill to medium high.

2. Make the chimichurri sauce by blending all the ingredients together in a blender or food processor until finely minced.

3. Prepare the ingredients for the skewers. First, using a vegetable peeler, peel the zucchini into a pile of thin ribbons. Cut the steak and haloumi cheese into 1-inch cubes.

4. Assemble the 4 skewers, alternating between the zucchini ribbons, beef, and cheese. Pour the chimichurri sauce into a shallow platter, reserving 1/2 cup in a small bowl. Roll the assembled skewers in the sauce on the platter, cover, and refrigerate for 10 minutes or up to a few hours in the refrigerator.

5. Grill the skewers for 5 minutes per side, brushing them occasionally with the reserved chimichurri sauce, until golden grill marks appear and the beef is medium rare. Serve hot or warm with extra chimichurri sauce on the side.

Grilled Mango with Spicy Rum Glaze and Vanilla Ice Cream

Recipe and image courtesy of mango.org.


4 tablespoons of unsalted butter

1/2 tablespoon honey

1/2 teaspoon cayenne pepper

2 firm mangos, peeled, pitted, and cut into stris

1/2 cup flaked coconut sweetened, lightly toasted

4 lime wedges

2 tablespoons unsweetened pineapple juice

1/2 teaspoon chili powder

2 tablespoons dark rum

1 pint vanilla ice cream

1/4 cup sliced almonds, lightly toasted


1. Heat the butter, pineapple juice, honey, chili powder and cayenne pepper in small saucepan over medium heat; bring to a boil.

2. Reduce the heat and simmer, stirring occasionally, over medium heat, until the mixture begins to thicken slightly, about 10 minutes.

3. Stir in the rum; remove the glaze from the heat. Set aside to cool completely. Brush the slices with some of the glaze and let stand 10 minutes.

4. Spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Add the mango slices and grill, turning occasionally, over medium-low heat, until browned and nicely marked, 3-5 minutes.

5. Place two mango slices in each of 4 dessert bowls. Top each serving with 1 scoop ice cream, 2 tablespoons of the toasted coconut, and 1 tablespoon of the almonds; top with additional mango slices. Drizzle each with the remaining glaze. Serve with the lime wedges.

Image courtesy of Feeding A Family.

Strawberries with vanilla sugar

Recipe courtesy of Feeding A Family by Sarah Waldman.


Serves 4

2 cups pure cane sugar

1 vanilla bean

1 pint strawberries


1. Pour the sugar into a large lidded glass jar. Slice the vanilla bean lengthwise and scrape the seeds into the sugar, then toss in the pod. Mix everything together. Let the jar of vanilla sugar sit on the counter for 1 to 2 weeks before using, allowing the vanilla flavor to soak into the sugar crystals.

2. To serve, simply dip whole strawberries into a small bowl of the vanilla sugar. Or, if you want something juicer, slice the berries, toss them with vanilla sugar, and set them aside at room temperature for 1 hour or until the sugar begins to dissolve and the strawberries look juicy.

Feeding A Family Author Sarah Waldman.
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