As host of three shows on the Food Network, including "Diners, Drive-Ins & Dives," Guy Fieri is one of the hottest chefs in the country.
He agreed to be "The Early Show Saturday Edition"'s Chef on a Shoestring for the broadcast's pre-Super Bowl special, live from Miami Beach.
And, in honor of the special day, we tossed our usual $40 "Shoestring" budget and gave Guy free reign to create his ultimate "big game" menu.
Special Section: The 2010 Super Bowl
What did he prepare?
• Chicken Avocado Egg Rolls
• The Spaniards Cocktail of Shrimp
• No Can Beato This Taquito
• Tailgate Artichoke Dip
• Baltimore Pit Beef Sandwich
• Brick in the Wall Wings
Chicken Avocado Egg Rolls
1 cup Napa cabbage (julienne)
1 cup green cabbage (julienne)
1/2 cup bean sprouts
1/2 cup carrots (shredded)
1/2 cup red onions (fine mince)
1/4 cup red bell peppers (fine mince)
1/4 cup celery (fine chop)
2 cups chicken breast (chopped)
2 Tablespoons fresh ginger (minced)
1 Tablespoon fresh garlic (minced)
1/4 cup soy sauce
4 ounces canola oil
4 cups rice bran oil
1/4 cup bamboo shoots
2 avocados (sliced into 24 pieces)
12 egg roll wrappers
2 ounces milk
In a sauté pan with high heat add oil, bell peppers and red onions. Sauté ingredients until translucent then add ginger, garlic, bamboo shoots, celery, chicken, and cook for 5 min over medium heat. Deglaze pan with soy sauce. Let product cool, then cover and refrigerate. In medium mixing bowl combine cabbage, bean sprouts, carrots and chicken mixture. In medium sauce pan, heat rice bran oil to 350ºF. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add accordingly.
To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners in to mixture, making a roll a 4" to 5" wide. Roll firmly, careful to not tear wrapper, and seal the final end with egg wash.
Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry till golden brown, drain on paper towel on angel to allow oil to drain off.
The Spaniard's Cocktail of Shrimp
2 dozen, 21/25 count Shrimp, shelled, deviened, butterflyed
1 tablespoon dried oregano
1 tablespoon Cumin
1 tablespoon Garlic, crushed
1/2 teaspoon salt
1/2 teaspoon Pepper, fresh cracked
1 tablespoon extra virgin olive oil
1 teaspoon Hot sauce
Mix ingredients in 1 gallon zip lock bag, add shrimp and let marinate in refrigeration for 6 hours.
Grill marinated shrimp on grill over med high heat until opaque, and remove from heat and cool immediately. Cut each shrimp into 4 pieces.
Once cooled add to cocktail mixture.
1-1/2 cups Ketchup
12 ounces Orange soda (prefer Fanta)
1 Cucumber, peeled and cut into 1/2-inch cube
2 Avocado, peeled, pitted, and cut into 1/2-inch cube
1 Red onion, peeled cut 1/2-inch dice
6 ounces water ( add sparingly, 2 ounces at a time to get desired consistency)
3 tablespoons Cilantro, rough chop
3 Limes (squeeze for juice)
3 tablespoons Hot Sauce (Tapatio preferred)
Mix ingredients and add shrimp. Mix together and serve in a martini glass with slice of lime and saltine crackers.
FOR MORE RECIPES, GO TO PAGE 2.
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