What would Emeril do? Tap the chef’s recipes for your Super Bowl bash

One of the biggest places to watch the big game in Las Vegas, Lagasse’s Stadium has a massive menu full of bar food favorites, all with Emeril’s signature Southern twists. “We have to have that flair, so we bring in some Louisiana ingredients,” chef de cuisine Scott Pajak says. “It’s traditional, but definitely still kicked up.”

Knowing that chips and dip aren’t going to cut it this Sunday, Pajak shares three recipes ranging from simple to fancy that’ll make your Super Bowl party one to remember. “This is the biggest game of the year. Why not go all out?”

    • The baked oysters at Lagasse's Stadium.

      The baked oysters at Lagasse's Stadium.

      Baked oysters


      Several dozen oysters, shucked

      1 shallot, diced

      1 tbsp. garlic, minced

      ½ lb. bacon, minced

      1 lb. spinach, de-stemmed and cleaned

      4 egg yolks

      1 lb. butter


      Method: For Hollandaise sauce, melt down the butter, making sure it’s not too hot. Whisk egg yolks thoroughly. Slowly whisk drawn butter into yolks and season with salt and pepper. Sauté shallots, garlic and bacon. When shallots are cooked through, add spinach to cook down for just a few minutes. Top each oyster with a spoonful of spinach mixture, then top that with Hollandaise. Broil oysters in batches for 30 seconds to brown the tops.

    • The ham hock black bean chili at Lagasse's Stadium.

      The ham hock black bean chili at Lagasse's Stadium.

      Ham hock black bean chili


      5 lbs. smoked ham hocks

      3 bay leaves

      3 thyme sprigs

      2 red bell peppers

      2 green bell peppers

      2 small red onions

      ½ bunch celery

      2 small cans black beans

      ½ cup tomato paste

      salt, pepper, chili powder and cayenne pepper to taste

      Method: Put the ham hocks, bay leaves and thyme in a stock pot and cover with cold water and bring to a boil. Reduce heat and simmer for 1½ hours. Remove ham hocks and let cool, then pick out the meat and dice it. Reserve stock. Dice bell peppers, onion and celery and sauté in oil. Deglaze with a little red wine and add tomato paste to thicken. Add stock and season with salt, pepper, chili powder and cayenne pepper and bring to a simmer, allowing chili to cook for at least 30 minutes before tasting and seasoning again. Add diced ham hocks and black beans and taste, then re-season again before kickoff.

    • Wings from Lagasse's Stadium.

      Wings from Lagasse's Stadium.

      Buffalo wing sauce


      2½ cups Louisiana Crystal hot sauce

      1 tbsp. apple cider vinegar

      1 tbsp. white sugar

      6 oz. butter

      Method: Bring hot sauce, sugar and vinegar to a boil. Reduce slightly, for about 20 minutes. Blend in the butter until sauce is smooth. Toss with grilled or fried chicken wings to coat, or use as dipping sauce.

    Tags: Dining, Featured
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