Here are three delicious menu ideas that are worth your time for Big Game Champions.

First Recipe: Bright and Spicy Smoked Salmon Dip

Oil-packed smoked salmon combines the flaky texture of cooked fresh fish with the subtle intensity of cold-smoked salmon. Mashed with punchy mix-ins like cornichons, lemon zest and juice, and sambal oelek, it becomes a superb party-ready dip or an excellent schmear for bagels or crackers. Plus, it all comes together in just 15 minutes.

Ingredients (4 servings):
2 3.5–4-oz. cans of oil-packed smoked salmon
¼ cup (or more) mayonnaise
2 Tbsp. coarsely chopped cornichons, plus more thinly sliced for serving
½ tsp. (or more) finely grated lemon zest
2 tsp. (or more) fresh lemon juice
1 tsp. (or more) sambal oelek
2 dashes (or more) vinegar-based hot sauce (such as Tabasco)
Freshly ground pepper
Kosher salt
Toasted bread or crackers and crudités (for serving)

Preparation:
Step 1
Drain two 3.5–4-oz. cans of oil-packed smoked salmon in a fine-mesh sieve set over a small bowl. Place 1 Tbsp. drained salmon oil in a medium bowl; discard the remaining drained salmon oil. Remove any skin from the salmon and discard (or eat!).

Step 2
Add ¼ cup mayonnaise, 2 Tbsp. coarsely chopped cornichons, ½ tsp. finely grated lemon zest, 2 tsp. fresh lemon juice, 1 tsp. sambal oelek, and 2 dashes vinegar-based hot sauce to salmon oil in a bowl and mix to combine; season with freshly ground pepper. Add salmon and mix well with a fork until incorporated into the dressing and the mixture is homogeneous. Taste dip and stir in more mayonnaise, lemon zest, lemon juice, sambal oelek, and/or hot sauce if desired, and season with kosher salt and more pepper if needed.

Step 3
Transfer dip to a serving bowl; top with thinly sliced cornichons. Serve with toasted bread or crackers and crudités.

Second Recipe: Pork Adobo Pull-Apart Sliders

These shareable sliders deliver all the oversized fun of a 6-foot deli sub, but with DIY bragging rights. A full slab of Hawaiian rolls is cut in half through the equator to form the base of a super-sandwich piled high with fork-tender pork adobo and a pickle-y mixture of daikon and cucumbers inspired by Filipino achara. Toasting the rolls is key, as it ensures they can sop up plenty of vinegary juices without falling apart.

Make game day—or any day, really—easy on yourself by cooking the pork a day ahead and assembling the sandwiches right before serving. Just cool to room temperature before storing in the fridge gently rewarm the mixture and quickly strain the pork from the liquid before adding it to the rolls. You don’t want the pork completely dry but you don’t want to sog out the bread either. Serve extra juices as a dip for the sliders.

Ingredients:
PORK
3 lb. boneless pork shoulder (Boston butt), cut into 4 equal pieces
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1 tsp. freshly ground pepper
2 Tbsp. vegetable oil
1 medium onion, quartered
1 head of garlic, cloves finely chopped
4 dried bay leaves
1¼ cups unseasoned rice vinegar
1 cup soy sauce

PICKLES AND ASSEMBLY
6 oz. daikon, peeled, halved, or quartered lengthwise if large, thinly sliced
3 Persian cucumbers, thinly sliced,
1 1″ piece ginger, peeled, finely chopped
1 cup unseasoned rice vinegar
¼ cup sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½ tsp. crushed red pepper flakes
1 12-oz. package of King’s Hawaiian Sweet Rolls
½ cup mayonnaise

PORK
Step 1
Pat 3 lb. boneless pork shoulder (Boston butt), cut into 4 equal pieces, dry and sprinkle all over with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and 1 tsp. freshly ground black pepper. Heat 2 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium-high. Cook pork, turning occasionally, until deep golden brown, 12–14 minutes.

Step 2
Add 1 medium onion, quartered, 1 head of garlic, cloves finely chopped, 4 dried bay leaves, 1¼ cups unseasoned rice vinegar, 1 cup soy sauce, and 1 cup water to the pot. Bring to a boil. Reduce heat, cover, and simmer, turning pork occasionally, until meat shreds easily 1½–2 hours. Remove from heat.

Step 3
Transfer pork to a plate. Strain braising liquid through a fine-mesh sieve into a medium bowl; discard solids. Return liquid to pot. Using 2 forks, shred meat into bite-size pieces; return to pot. Cover and keep warm.

Do ahead: Pork can be made 2 days ahead. Let cool; cover and chill. Reheat over medium-low until warm.

PICKLES AND ASSEMBLY
Step 4
While the pork is braising, place 6 oz. daikon, peeled, halved or quartered lengthwise if large, thinly sliced, 3 Persian cucumbers, thinly sliced, and one 1″ piece ginger, peeled, finely chopped, in a small heatproof bowl or 1-pint jar. Bring 1 cup unseasoned rice vinegar, ¼ cup sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. crushed red pepper flakes, and ½ cup water to a bare simmer in a small saucepan, stirring to dissolve sugar. Pour brine over vegetables and let cool.

Step 5
Heat broiler. Using a long serrated knife and leaving rolls attached on the sides, slice the entire slab of one 12-oz. package of King’s Hawaiian Sweet Rolls horizontally through the equator. Place top and bottom halves, cut side up, on a large rimmed baking sheet, and broil until golden brown, 1–2 minutes. Spread cut sides with ½ cup mayonnaise and transfer the bottom half to a platter.

Step 6
Using tongs, remove pork from the braising liquid, letting excess drip back into the pot, and heap it on the bottom half of the rolls; pour liquid into a small bowl. Top pork with drained pickles; close up with the top half of the rolls.

Step 7
Serve with braising liquid alongside for dipping or drizzling. (Made for letting guests pull apart as desired, but you can cut into individual sliders if preferred.)

Do ahead: Pickles can be made 1 week ahead. Cover and chill.

Third Recipe: Hurricane Chips

Heating potato chips in the oven primes them to take on a new layer of flavor—like this seasoned nori blend inspired by Hawaiian hurricane popcorn. Don’t skip the sugar, as it’s a must for achieving the ideal sweet-salty balance. True hurricane aficionados can mix arare, or Japanese rice crackers, in with the chips at the end for even more crunch.

Ingredients (8–10 servings):
10 seasoned toasted seaweed snacks
1 Tbsp. sugar
1 Tbsp. sesame seeds
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. crushed red pepper flakes or mild red pepper flakes
1 8–10-oz. bag kettle-cooked potato chips

Preparation
Step 1
Preheat oven to 425°. Tear each of the 10 seasoned toasted seaweed snacks into a few pieces, then place in a blender. Add 1 Tbsp. sugar; blend until seaweed is reduced to very small pieces, about 1 minute. Add 1 Tbsp. sesame seeds and process until combined, about 30 seconds. Transfer to a small bowl and mix in 1 tsp. garlic powder, 1 tsp. onion powder, and ½ tsp. crushed red pepper flakes or mild red pepper flakes.

Step 2
Spread one 8–10 oz. bag kettle-cooked potato chips out on a large rimmed baking sheet; bake until slightly darkened, about 4 minutes. Remove from oven and immediately sprinkle seaweed mixture over; gently toss to coat (a fish spatula works well if you have one).

Step 3
Transfer chips to a large bowl to serve.

Do Ahead: Chips can be seasoned 1 day ahead. Store airtight at room temperature.