If football isn’t necessarily the primary focus of your Super Bowl experience, Chef Michael Reyes probably speaks your language.
The lecturer at Cal Poly Pomona’s Collins College, one of the top-ranked Hospitality Management schools in the world, always makes sure his menu for the big game is a top priority.
If you’re looking for something to whip up in the kitchen for the Super Bowl on Feb. 2, Chef Reyes suggests two of his favorite gameday recipes below: sticky wings and ahi poke. Yes, they taste as good as they look!
Interested in what our Collins College students are cooking up for the Super Bowl? Here are some of their favorites:
Olivia Laura Isidro, Hospitality Management, junior: “I’m planning to make carne asada with homemade tortillas and serve it with Mexican rice, black Cuban beans and fresh guacamole as a side! Also planning to have some habanero salsa and chips ready!”
Barbara Moore, Hospitality Management, graduating senior: “Bob Armstrong Dip (queso with taco meat, guacamole, and sour cream) is a Texas classic for me. It goes well with a lot of different dishes so it’s great for a potluck. My favorites with it are BBQ or Mexican/Tex-Mex.”
Janelle Rae Salem, Hospitality Management, sophmore: “If I could have (@cppnsmh) Korean pork belly tacos for Super Bowl Sunday, I would be so happy!” The National Society of Minorities in Hospitality sold Korean pork belly tacos as a fundraiser last semester.
Audrey Nieves, Hospitality Management, senior: “I’m all about the appetizers – Jalapeño poppers and buffalo cauliflower wings all day! Throw in a queso dip with soyrizo and all the chips and you’re set.”
Andy Huang, Hospitality Management, sophomore: “Korean soy garlic fried chicken and truffle fries with Parmesan cheese would be the best combo for a Super Bowl party.”
Gabi Kantarovich, Hospitality Management, alumnus, ‘18: “The perfect dish is Slow Cooked Pork, drizzled homemade BBQ sauce, your favorite hot sauce, or roasted tomatillo salsa with a side of fresh chunky guacamole and a cilantro-lime rice. If you’re not a meat person, jackfruit is a perfect substitute!”
Alyssa Vidaure, Hospitality Management, senior: “I LOVE a good bowl of chili and a pulled pork sandwich.”
3 pounds chicken wings
2 tbsp neutral oil
2 tbsp ginger, minced
5 cloves garlic, minced
1/4 tsp Thai chilies
2 tbsp rice vinegar
2 tbsp lime juice
4 tbsp palm sugar, or light brown sugar
3 tbsp soy sauce
1/2 cup Thai chili sauce
1/2 cup water
1/2 cup fresh cilantro, chopped
2 green onions, thinly sliced
*roasted peanuts are optional garnish
- Preheat oven at 400 degrees F. Line sheet pan with parchment and layer the chicken wings. Season with salt and pepper. Cook until chicken wings are golden and cooked through; start checking after 30 minutes.
- While the wings are cooking, make sauce. Use a pan big enough to hold the wings. Start by sautéing the ginger, garlic and Thai chilies with the neutral oil. Cook until fragrant.
- Add the vinegar and lime juice. Followed by sugar, soy sauce, Thai chili sauce and water. Cook until flavors meld, and the sauce is thick.
- When wings are done, add the wings to the sauce, and cook until wings are fully sauced, and the sauce begins to REALLY glaze the wings.
- Garnish with cilantro and green onions.
- Prepare a lot of napkins…you’re going to need them
Chef Reyes’ Ahi Poke
2 pounds sashimi grade Ahi tuna
1 cup Maui onions, sliced
4 tbsp soy sauce
1 tbsp chili garlic sauce
½ tsp sesame oil
1 tbsp neutral oil
1 tsp furikake*
½ cup green onions, sliced
Hawaiian Sea Salt to taste
Fried sliced garlic
- Cube the Ahi tuna.
- Combine all the remaining ingredients in a bowl and mix in Ahi. Check seasoning and add Hawaiian sea salt.
- Plate Ahi with the garnishes.
- Now, enjoy!
*Furikake is a dry Japanese seasoning meant to be sprinkled on top of cooked rice, vegetables, and fish. It typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate.