Melissa Cookston has SUPER Side Dishes for Game Day Feb 2

Thursday 30th, January 2020 / 11:49 Written by
Melissa Cookston has SUPER Side Dishes for Game Day Feb 2

Delicious Side Recipes Perfect for a Super Game Day Party from Melissa Cookston

This Super Game Day will determine the National Football League’s World Champion on February 2, and what better way to go the distance with delicious game day appetizers and sides than with celebrity chef and World Champion Melissa Cookston’s recipes!

Recipe and photo credit: Melissa Cookston

Bacon-wrapped Asparagus with Pink Peppercorn vinaigrette

Southern Deviled Eggs with chive-truffle vinaigrette

Taken from Cookston’s cookbook, “Smoking in the Boys’ Room” and “Smokin’ Hot in the South,” the below award-winning recipes for smoked pork meatballs, zesty pimento and cheese, southern deviled eggs with chive-truffle vinaigrette, and bacon-wrapped asparagus with pink peppercorn vinaigrette will help your audience be the ultimate winner on Super Game Day!

Melissa Cookston game day recipes

I love the light pop you get from pink peppercorns and use them quite often when cooking at home. This dish takes a bit of preparation time to wrap the bacon around the asparagus but is worth it. Serve as appetizers or as a side, allowing 4 per person.”


Pink Peppercorn Vinaigrette:

  • 1 teaspoon minced shallot
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 2 tablespoon white balsamic vinegar
  • ½ teaspoon kosher salt
  • ¼ cup extra virgin olive oil
  • 1 ½ teaspoons pink peppercorns, lightly cracked with a mortar

Bacon-Wrapped Asparagus:

  • 16 fresh asparagus spears, trimmed
  • 8 slices thin-cut bacon, cut in half
  • 1 teaspoon Basic BBQ Rub

To make the vinaigrette:

In a small mixing bowl, whisk the shallots, honey, mustard, balsamic, and salt and whisk to combine. Slowly drizzle in the olive oil while whisking to emulsify. Whisk in the peppercorns. Allow the mixture to sit for 30 minutes for the flavors to combine, then lightly whisk again before serving.

To make the asparagus:

Wash and dry each spear, then wrap each one with a half-slice of bacon, using a toothpick on each end to secure. Place on a sheet pan when done, then lightly sprinkle them with the BBQ rub. On a medium-hot grill, place asparagus perpendicular to the grill grates and grill for 4 to 5 minutes per side, until the bacon is crispy. Place on plates and drizzle with the Pink Peppercorn Vinaigrette.

“Deviled eggs are among the most Southern of items, and you absolutely must have a recipe available to you. Take heart, they’re exceedingly simple. However, sometimes you need to freshen up a classic recipe, and the addition of a simple, chive-truffle vinaigrette takes them to a whole new level.”


Melissa Cookston game day recipes

For the Eggs:

  • 6 hard boiled eggs
  • 2 tablespoons mayo
  • 2.5 tablespoons sweet pickle relish
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For the Vinaigrette:

  • 2 tablespoon champagne vinegar
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • 1 teaspoon finely chopped chives
  • 1/2 teaspoon minced garlic
  • 2 tablespoon olive oil
  • 2 tablespoon white truffle oil

To make the eggs:

Cut eggs in half and separate yolks. With a fork, break up yolks, then add relish, mayo and salt and pepper. Adjust seasonings, or mayo if stuffing looks too dry. If you’re being fancy, place egg yolk stuffing in a piping bag and pipe into eggs. Otherwise, you can just spoon the stuffing back into the eggs. Refrigerate for at least 30 minutes to firm up.

To make the vinaigrette:

  1. If you like whisking a lot, you can make this in a small bowl with a whisk. I prefer using a blender, an immersion blender, or a food processor (depending on how much I am making.)
  2. In a separate container, pour olive oil and truffle oil together. Add all ingredients except oils to bowl and whisk or blend thoroughly. While blending, slowly drizzle oil blend into dressing to form an emulsion.
  3. Either using a squeeze bottle, or a spoon, drizzle vinaigrette dressing over eggs and serve.

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