1-4Royal Sonesta Houston Galleria and Sonesta ES Suites Houston are all abuzz as their grand city prepares to host The Big Game! As you gather with your fellow football fans to cheer on your team, serve up these palate-pleasing appetizers, courtesy of our Executive Chefs at Royal Sonesta hotels across the country.

Be sure, too, to have the mixers on hand to prepare Sonesta’s very own NFL inspired cocktails. Follow this link for recipes from our mixologists!

Cajun Alligator Stuffed Chicken Wings with Pepper Jelly Glaze

Executive Chef Jeff Mattia, Royal Sonesta New Orleans


20 jumbo party wings
2 lbs chicken filling (see below)
Wing cure (see below)
1 lb rice flour
1pt. pepper jelly glaze (see below)
2 leaves of basil and mint chopped


  1. Cure wings (see recipe below)
  2. Stuff the cured wings with the Cajun alligator filling
  3. Toss wings in rice flour to coat and seal closed
  4. Fry in preheated oil at 325 degrees for 5 minutes, or until internal temperature of 160 degrees is reached
  5. Toss cooked wings in the pepper jelly glaze
  6. Garnish with chopped herbs

Wing Cure

1 tbsp sambal
2 tbsp brown sugar
1 tbsp salt, kosher
1 tbsp onion powder
1 tbsp garlic, powder

  1. Mix all ingredients together
  2. Toss the wings in the marinade and refrigerate for 6hrs
  3. Rinse with Cold water and stuff with Filling above.

Cajun Alligator Filling

16oz shrimp, 31/35
16oz alligator
4oz pork fat
1.4 oz kosher salt
.2 oz cayenne pepper
.2 oz pink salt
½ tsp thyme, dry
1 tsp mace
1 tsp cloves
½ tsp allspice
1.5 tsp mustard, Colman’s
5 oz. onion, diced
.5 oz garlic, diced
4 oz ice
.5oz meat binder

  1. Combine all ingredients including shrimp, alligator and fat.
  2. Grind with 3/4 meat grinder using medium die.
  3. Place meat mixture into large mixing bowl.
  4. Mix on level 1 for 7 min or until elastic consistency. Slowly add water about 1 oz at a time to keep the mixture moist and help emulsify.

Pepper Jelly Glaze

8 oz pepper jelly
4 oz rice wine vinegar
1 tbsp Crystal Hot Sauce (adjust to desired spiciness)



Hot Crab Dip

Executive Chef Brian Dandro, Royal Sonesta Boston


3 lbs jumbo lump crab meat
2 cups shredded mozzarella cheese
2 cups mayonnaise
2 cups grated parmesan
¾ cup chopped scallion
6 cloves roasted garlic cloves
3 tbsp Worcestershire sauce
2 tbsp fresh squeezed lemon
1 tbsp Frank’s Hot Sauce
½ tsp dry mustard
Bread crumbs


  1. Mix well and season with salt and pepper
  2. Top with some bread crumbs, sprinkle with more grated parmesan and bake at 350 degrees in a casserole dish until the top is browned and the dip bubbles at the sides.


Spicy Almonds

Executive Chef Brian Dandro, Royal Sonesta Boston


1 lb. raw skin-on almonds
1 tbsp rosemary minced
1 tsp red pepper flakes
1 tbsp kosher salt
1 oz olive oil

Preparation (Can be made ahead):

  1. Make a paste with the rosemary, red pepper, salt and olive oil
  2. Roast almonds at 350 degrees for 10-15 minutes
  3. Toss with pepper/oil paste while almonds are still hot
  4. Cool on sheet pans
  5. Warm up at game time.


Po Boy Crab Cake Slider

Executive Chef Lloyd Titus, Royal Sonesta Harbor Court Baltimore


Brioche slider roll
2oz crab cake, cooked
Sliced herb roma tomatoes
Iceberg lettuce
Old bay remoulade sauce


Slice roll in half and stack ingredients on heel. Top with the roll’s crown and enjoy.


BBQ Brisket Nachos

Executive Chef Robert Graham, Royal Sonesta Houston


6 pounds beef brisket
1 cup favorite BBQ rub
2 bags fried corn tortillas
1 bunch scallions
1 cup crumbled blue cheese
1 cup favorite BBQ sauce
1 cup macaroni and cheese


  1. Rub the brisket and marinate overnight.
  2. Place in a smoker set to 200 degrees and cook until an internal temperature of 185 is reached. Shred the brisket and keep warm.
  3. Combine the BBQ sauce and the mac and cheese.
  4. Pour mac and cheese and brisket over a plate of tortilla chips.
  5. Sprinkle scallions and blue cheese over top. Enjoy.