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Ready, set, hut! What to eat and where to watch next week’s Super Bowl.

If you don’t already have plans for next Sunday’s Super Bowl, I’m here to help.

The annual event is always a great excuse to get together with family and friends to watch football, and if you’re like me, snack and enjoy the commercials.

But if you would rather skip planning a watch party at your home, you can catch the game at Stephenville’s No. 1 sports bar – Bull Nettle.

Owner Court Cole told me that plans for Super Bowl Sunday are already underway.

“We open at 2 p.m. and will have the game playing on all of the TVs,” Court said. “We always have a good crowd for the Super Bowl. It will be a lot of fun.”

Bull Nettle will serve all-you-can-eat catfish with homemade hush puppies, fries and beans for $19.95 and domestic bottles of beer for $2.95 all day long.


I asked local chef Lori Lesley for a couple of her best recipes for a Super Bowl party, and as always, she came through.

These delicious dishes will make your party a memorable one!

Chipotle shrimp street tacos with avocado salsa

Avocado salsa:

1 small onion, quartered

1 jalapeño, seeded and quartered

1 garlic clove, crushed

4 medium tomatillos, husked, coarsely chopped

1/2 avocado, peeled, seeded and cut into chunks

1 tsp salt

1/4 cup fresh cilantro, chopped


1 Tbsp olive oil

1 tsp chipotle powder

1 tsp salt

1 lb. medium shrimp, peeled and deveined

16 mini corn tortillas or 8 regular size

2 limes cut in wedges

Put the onion, jalapeño and garlic in food processor and finely chop. Add tomatillos, avocado and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat over stovetop or outdoor grill to medium high. Mix olive oil, chipotle powder and salt on a large bowl. Add shrimp and toss to coat. Grill shrimp until translucent, about a minute and half to two minutes.

Lightly grill tortillas for a few seconds. Add a spoonful of sauce to tortilla and top with a couple of shrimp. Garnish with cilantro leaves and lime wedges

Spicy oven baked wings with blue cheese dip


2 1/2 pounds of chicken wings

Salt and pepper to taste

3/4 cup hot sauce. (I use Frank’s)

1/2 cup butter

Blue cheese dip:

1/2 cup sour cream

1/2 cup crumbled blue cheese

1/4 cup buttermilk

Salt and pepper to taste

Sliced fresh chives for garnish

Preheat oven to 425 degrees. Prepare a baking sheet with a wire rack in it. Wash wings and pat dry, then salt and pepper and transfer to prepared pan.

Bake turning twice until cooked thoroughly and crispy, about 35-40 minutes.

Meanwhile, melt hot sauce and butter in a sauce pan. Add chicken wings and toss to coat well. Serve with blue cheese dip and celery sticks.


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