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Gameday Party Tips | Best Gameday Recipes with Eddie Matney

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Score a Touchdown with Game-Day Recipes from Chef Eddie Matney

Photography by Brandon Tigrett

Yum!
Chef Eddie Matney shares game-day recipes that will score big points at your game-day party.

The most-watched sporting event in the United States is here again, and we’re ready to celebrate with great friends, great football and even better game-day recipes

We sought out the expert in delicious food—Chef Eddie Matney, an ICONIC local chef in Scottsdale, Arizona—to share his favorite game-day party recipes

Super Entertaining Food with Chef Eddie Matney | ICONIC Kitchen

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From grilled and chilled ginormous shrimp to tasty BLT lobster slider, Chef Matney’s party food idea are sure to score a touchdown with your game-day party guests:

Sausage

 

SAUSAGE IN A BLANKET

Ingredients
  

  • 6 hot or sweet Italian sausage links grilled
  • 6 puff pastry squares
  • 6 slices of jalapeño jack cheese
  • 1 cup of caramelized onions
  • 1/2 cup of whole grain mustard
  • 2 whole egg whipped

Instructions
 

  • Egg wash all six puff pastry, and then layer cheese and onions onto the pastry. Add whole grain dijon mustard and salt and pepper to taste. Roll with sausage, brush with egg wash and bake for 12 minutes at 400 degrees.

Shrimp

 

GRILLED CHILLED GINORMOUS SHRIMP

Ingredients
  

  • 1 24 U-10 Mexican white prawns
  • 2 tablespoons olive oil
  • 1 tablespoon fine diced garlic
  • Dash of balsamic vinegar
  • Salt and pepper to taste

Instructions
 

  • Marinate all of the ingredients in a bowl for two hours. Grill until fully cooked, place in the refrigerator and cool.

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SRIRACHA COCKTAIL SAUCE FOR SHRIMP

Ingredients
  

  • ½ cup mayonnaise
  • 2 tablespoons dijon mustard
  • 1 tablespoon sriracha
  • 1 teaspoon granulated garlic
  • Juice from 1 lemon
  • Salt and pepper to taste

Instructions
 

  • Combine all of the ingredients in a bowl and mix well.

Turkey

 

TURKEY KEFTA WITH HARISSA

Ingredients
  

  • 2 pounds ground turkey
  • 2 teaspoons poultry seasoning
  • 2 tablespoons chopped parsley
  • 1 tablespoon cumin
  • 1/2 cup diced red onion
  • 1 teaspoon granulated garlic
  • Salt and pepper to taste

Instructions
 

  • Combine all of the ingredients in a bowl and mix well. Form into 2 ounce links and grill.

 

HARISSA

Ingredients
  

  • 16 ounces roasted red peppers diced
  • 3 cloves chopped garlic
  • 2 tablespoons dijon mustard
  • Juice from 2 limes
  • 1 tablespoon crushed red pepper
  • 1 teaspoon cayenne
  • 1 cup chopped fresh chopped mint
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon cumin
  • 2 teaspoons. ground fennel
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions
 

  • Combine all of the ingredients in a bowl and mix well. Serve alongside of the kefta skewers.

BLT

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BLT LOBSTER SLIDER

Ingredients
  

  • 1 pound lobster meat
  • 18 Noble slider rolls griddled
  • 25 baked crispy bacon strips
  • 8 romaine spears Julienne

Instructions
 

  • Place aioli on both sides of the bread. Add lettuce, tomato, bacon and lobster meat.

BASIL AIOLI

Ingredients
  

  • 1 cup of blistered cherry tomato
  • 2 cups mayo
  • 1/2 cup chopped basil
  • 2 teaspoons granulated garlic
  • Juice from 1 lemon
  • 1 tablespoon parmesan cheese
  • Salt and pepper to taste

Instructions
 

  • Combine all of the above in a bowl and mix well.

 

Wings

 

CHARRED SALT N’ PEPPER WINGS

Ingredients
  

  • 24 wings
  • Olive oil
  • Garlic
  • Salt and pepper
  • 1 tablespoon cajun spice

Instructions
 

  • Toss the wings with olive oil, garlic, salt, pepper and cajun spice. Bake until cooked. To char the wings, get your outside grill very hot. Place wings on the grill and char well. While the wings are hot off the grill, season with salt and pepper.

Meatballs

 

BACON MEATBALLS

Ingredients
  

  • 1 LB bacon diced
  • 1 LB onion diced
  • 2 ½ eggs
  • 4 ounces basil chiffonade
  • 3 roma tomatoes
  • 2 ½ LB ground chuck
  • 1 cup panko
  • Salt and pepper to taste

Instructions
 

  • Combine all ingredients, roll the mixture into bite-size balls. Brown the meatballs, and then bake at 350 for 8 minutes.

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