Is it your turn to host the party for the big game this year? Skip the chips and store-bought dip this year, and try some of our recipes for food that will make your party the hottest ticket on the block.

We’ll start off with a tutorial for a recipe we posted on the Drew Cooks! food blog several months ago, and in my opinion this is the mecca of party food. The ultimate crowd pleaser: Bacon Wrapped Jalapenos, Smoked and Stuffed.

If you choose to make only one recipe from this article, make that one.

Next up, nachos gets a facelift:

Proscuitto and Smoked Cheddar Nachos

Serves 6

Ingredients:

- 300 grams proscuitto, thinly sliced and roughly chopped
- 3 cups grated smoked cheddar (smoked gouda also works)
- 1 small jar roasted red peppers, or 1 cup home roasted red peppers
- 1 large onion, thinly sliced
- 1 cup large green olives, pitted and sliced (optional)
- 1 cup chopped green onions
- 4-5 cups tortilla chips
- sour cream
- salt and fresh cracked pepper

Method:

In a large heavy bottomed pan, heat 1 tbsp olive oil over medium heat and add the onions, stir until soft and then cover, turning the heat down to medium-low. Cook for 20 minutes until the onions are caramelized. Slice the roasted red peppers into thin strips and add them to the onions, cook for an additional 5 mins. Remove from heat and set aside. Arrange half the chips on a large serving platter, and cover with half the grated cheese. Set the oven on broil and place the platter under for 2-3 minutes until cheese is melted and bubbly. Remove from heat and add the remaining chips and cheese. Broil again for 2-3 minutes until 2nd layer of cheese is melted. Evenly place proscuitto, olives, red peppers, onions, and green onions around the platter of nachos and finish with dollops of sour cream, salt and fresh cracked pepper. Serve immediately.

Seared Tequila Lime Flank Steak Sandwiches

Serves 6

Ingredients:

For steaks and marinade:

- 3-4 lbs beef flank steak
- 4 cloves garlic, minced
-  1 tsp fresh chopped rosemary
- 1/3 cup tequila
- juice from 1 lime
- 1/4 cup olive oil
- 1 tbsp sri racha chili sauce (Frank’s or Tabasco works)
- 1 tbsp brown sugar
- 1/2 tbsp kosher salt
- fresh cracked pepper

Combine all ingredients into a large ziploc freezer bag or tupperware container and mix well, add in steaks and marinade for 6-8 hours in the fridge. Do not marinade longer than 24 hours with this marinade as the lime juice will begin to cook the meat.

Sandwich and Spread Ingredients

For horseradish and chive mayonnaise:

- 1 cup mayonnaise
- 1 tbsp hot horseradish
- 1 tbsp finely chopped chives
- salt and fresh cracker pepper

Combine all ingredients and mix well. Set aside in fridge.

Other ingredients:

- 1 dozen crusty sandwich rolls
- lettuce
- sliced tomatoes
- sauteed onions
- Monterery Jack cheese, sliced

Method:

Preheat a hot grill for 10-15 mins until searing hot. Remove the steaks from the marinade and sear for 3-4 minutes per side, until just med-rare. Remove from grill and cover plate with aluminum foil, set aside. Lightly grill the sandwich rolls until slightly charred, and spread both sides of the sandwich with horseradish chive mayonnaise. Place the rested steaks on a cutting board and cut into slices about 1/4 thick. Pile sliced steak, cheese and other condiments on the crusty roll, slice in half, and serve on a large serving platter.

Dig in!