Super Bowl Recipes with Chef Bobby

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Chef Bobby Nahra from the Lakeland Banquet and Event Centre brought the Lions tailgate indoors to the Fox2 Kitchen on Super Bowl Sunday.

Nahra, who was part of the Fox2 Lions Gameday Tailgate every home game this season, joined us for one more football extravaganza with some of his favorite meals for the big game.

Watch the video above, follow the recipes, and click here for more information. 

Chef Bobby's Taco Hoagie

  • 2 lbs. Ground round lean
  • 1 cup diced onion
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • ¼ cup fire roasted and seeded Jalapeno
  • 2 cups Cheddar Jack Shredded
  • 2 large loaves of fresh baked bread not sliced

Topping ingredients

  • 1 teaspoon minced garlic
  • ½ cup chopped cilantro
  • 1 stick of butter melted in a mixing bowl
  • 2 cups cheddar jack shredded
  • 1 tablespoon Franks red hot
  • Mix all ingredients into your mixing bowl

Taco Meat prep

  1. Sauté meat on medium hi heat and drain once fully cooked. Place back into pan, medium hi heat. Add onions, and spices.
  2. Sauté until onions are cooked. Add Jalapeno and cheese, mix until cheese melts and smooth.
  3. Turn off heat and let rest.
  4. Slice bread from each end into three equal slices.
  5. Add cheese to the bottom layer of bread and top with taco meat,  mound it up hi. Slap the next layer of bread down and add your cheese and butter mixture to your middle layer.
  6. Slap the last piece of bread and top that with remaining cheese cover with foil and bake for 8/10 minutes. Remove from oven and carefully unwrap and slice on a cutting board.

Chef Bobby's Philly Steak Stuffed Peppers


  • 1.5 lbs of sliced sirloin
  • 1 large onion sliced thin Julienne cut
  • 1 quart sliced mushrooms
  • ½ stick butter
  • 1 tablespoon olive oil
  • 16 slices of provolone. Slice medium thickness
  • 8 large bell peppers cut in half and seeded
  • 1 tablespoon Italian spice
  • Salt and pepper to taste
  • Pyrex baking pan large lasagna size


  • Take bell pepper and place them into the Pyrex baking pan  flesh side down, cup side up and bake at 350 for 25 minutes
  • Remove and place one slice of provolone cheese into each pepper cup. Reserve while making the meat mixture.
  • On medium hi heat add butter and olive oil. Add onions and stir for 3 minutes, add mushrooms and sweat them for three minutes, add sirloin and spices and cook for another three minutes.
  • Place meat mixture into peppers, top with cheese and broil for 3-4 minutes and enjoy
  • You can enhance with your favorite salsa or hot sauce.

Chef Bobby's Balsamic Glazed Game Day Wings


  • 24 medium wings drums and flats.
  • 1  Half cup vegetable oil
  • ½  Teaspoon salt
  • 1 tablespoon pepper
  • ¼ cup Italian seasoning
  • Mix all together thoroughly
  • And grab a mesh baker rack and spray with food release spray
  • Line up wings on tray and bake for 1 hour at 400 degrees
  • Balsamic Glaze
  • 1 ½ cups of balsamic vin
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • ½ teaspoon red pepper flakes


  1. Add all ingredients to a sauce pan and bring to a boil, bring heat down and reduce until thick and bubbly. Reduce by half on low heat do not burn it. Be patient.
  2. Remove wings from oven and dump the wings into a clean bowl and add ¾ of the glaze to the wings and mix well. Place back on wire rack and broil for 4-5 minutes. Remove, platter them up and serve with a creamy Italian, Caesar or a blue cheese dressing
  3. Remaining balsamic can be drizzled on the wings if so desired.