Sliders, wings, and more Super Bowl team-themed snacks

Heat ¼ cup olive oil in a medium saucepan. Add garlic and onion and sauté for 30 seconds. Add tomatoes, peppers and almonds and cook for 3 minutes. Transfer the hot mixture to a blender, add paprika and vinegar and purée until smooth. Taste for seasoning and keep warm. Preheat grill or broiler to highest setting. Brush both sides of each bread slice with oil and season with salt and pepper. Grill or broil the bread, turning once, until slightly charred but not burned. Brush again with oil. Top each bread slice with a little of the sauce and serve.

Film a sauté pan with oil and set over low heat. Gently cook peppers and onions until soft. Place in a bowl and let cool. Then add Old Bay, sriracha sauce, lemon zest, mayo, egg and panko and mix well. Add crab and avocado and toss gently without breaking up the crab too much. The mixture should be wet but you should be able to form a 1-inch ball. If too dry, add a bit more spiced mayo. Form the mixture into balls, roll each in breadcrumbs and refrigerate for 30 minutes. Heat a pot of oil to 375 degrees. Remove the crab balls from the refrigerator. Take a few at a time, roll in breadcrumbs again and place in the fryer. Cook until golden brown, about 2 ½ minutes. Remove them from the oil and season with salt and pepper. Serve with remaining spiced mayo.

For the sauerkraut, place everything in a saucepan and bring to a boil. Reduce heat and simmer for 20 minutes. For the bratwurst, place bratwurst in a pot with beer and water and bring to a boil. Reduce heat and simmer for 15 minutes.

Preheat oven to 350 degrees F. Film a small skillet with oil and sauté onion until soft and translucent. Transfer to a large bowl and add eggs, milk, oregano, basil, brioche and cheese. Mix well to soften bread. Add beef and chorizo, season with salt and pepper and mix well. Roll into balls (about ¼ cup each) and place on an oiled sheet pan. Bake for 8 minutes.

Meanwhile, heat tomato in a large pot. When meatballs are cooked, place them in sauce and simmer for 10 minutes. To serve, toast a split Portuguese muffin and top with a slice of fresh mozzarella. Remove a meatball from the gravy, split in half and place on the muffin.

For the spice rub, combine 2 tablespoons brown sugar with paprika, chili powder, cumin, lime juice, oil, salt and pepper. Rub all over the chicken getting under the skin. Keep in refrigerator if left to marinade for more then an hour.

For the glaze, mix ketchup, vinegar, oregano, and 4 tablespoons of brown sugar.

Grill the wings over medium heat until almost done. Glaze chicken with the glaze mixture being careful not to burn. Grill until internal temperature is 165 degrees F.

Cut pasta sheets into 3” x 3” squares and then into triangles. Separate triangles and set aside. Add oil to a deep fryer or a deep saucepan and heat to 350 degrees F - 365 degrees F. (There should be at least 5 inches of oil in the pan.) Using tongs carefully place 3 or 4 pasta triangles into hot oil, one at a time. When chip turns a light golden brown flip and cook the other side to the same color. Line a clean dry cookie sheet with paper towels. Using tongs, remove cooked chip from oil. Place chip onto paper towels to absorb any excess oil and to cool.

In a medium pan, sauté onions over medium-high heat until soft. Add oil and eggplant, cook for 10 minutes. Add tomatoes, sugar and oregano. Cook for 45 minutes. Add salt & pepper to taste. Serve with your favorite chip.

Season the beef short ribs with the kosher salt and ground black pepper. On the stove top heat the oil in a stock pot. When the oil is hot, add the short ribs and sear until golden brown, about 3-4 minutes on each side. Remove from the pan and set aside. Add the port wine and balsamic to the pan and let reduce for about 4 minutes. Add the remaining ingredients and place over medium heat.

Allow to braise for 4 hours. Remove from the heat and let cool for 30 minutes. Remove the short ribs from the liquid, strain the sauce, discard the solids and reserve the liquid. Check the seasoning and adjust if necessary with kosher salt and ground black pepper to taste. Cut the brioche buns in half and toast in oven until golden brown. Place short rib on the bun, season with sea salt and top with mayonnaise and arugula.

Cook macaroni according to the package directions. Drain. In a saucepan, melt butter over medium heat. Add cream slowly, stirring constantly. Stir in cheeses and cook over low heat until cheese is melted and the sauce is starting to thicken. Add macaroni. Stir well. Transfer mixture into hotel pan. Be sure to spread mixture evenly with wooden spoon, making sure it is well blended and even. Let mixture chill completely in refrigerator for 2 hours, then cover with plastic wrap. Continue to chill for 3 additional hours (total 5 hours).

Place 2 wrappers on a cutting board in a diamond shape facing you. Using a pastry brush, egg wash the edges of the wrapper. Spoon 3 ounces of mac and cheese mixture onto the center of the wrapper. Forming a log shape, spread the pasta from left to right leaving 1 inch of the wrapper exposed on each side. Fold over the left & right sides of the wrapper so that it is tight to the mac and cheese. Fold over the side closest to you so that it is also tight to the pasta. Be careful not to tear the wrappers. Holding onto each side with your thumb and forefingers, roll away from you until the spring roll is completely formed like a cigar. Let rolls sit for 15 minutes before cooking. Place on the grill at medium heat, constantly rotating until the skin is crispy and golden brown (approximately 5 minutes).