Superstar chef's ultimate Super Bowl bash
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?
MENU
• 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
RECIPES
Chicken Avocado Egg Rolls
INGREDIENTS:
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
1 Egg
2 ounces milk
METHOD:
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
Marinade:
INGREDIENTS:
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
METHOD:
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.
Cocktail Mixture:
INGREDIENTS:
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)
METHOD:
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.
Baltimore Pit Beef Sandwich
INGREDIENTS:
For the rub:
2 tablespoons seasoned salt
1 tablespoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon black pepper
For the sandwich:
1 3-pound piece top round
8 Kaiser rolls or 16 slices of rye bread
Horseradish sauce (see recipe)
1 sweet white onion, sliced thin
2 ripe tomatoes, sliced thin (optional)
Iceberg lettuce (optional)
METHOD:
Combine ingredients for the rub in a bowl, and mix. Sprinkle 3 to 4 tablespoons all over the beef, patting it in. Place in a baking dish, and cover with plastic wrap. You can cover the beef with the rub for a few hours, but for maximum flavor, leave it for 3 days in the refrigerator, turning once a day.
Prepare a hot grill. Grill beef 30 to 40 minutes, or until outside is crusty and dark brown and internal temperature is about 120º (for rare). Turn beef often. Transfer to a cutting board; let it rest 5 minutes.
Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce. Serve.
Yield: 8 sandwiches.
Time: 1 hour, plus 3 hours' to 3 days' marinating
Horseradish Sauce
INGREDIENTS:
1 cup mayonnaise
1/2 cup prepared white horseradish, or to taste
2 teaspoons fresh lemon juice
Salt and black pepper to taste
METHOD:
Combine ingredients in a bowl, and whisk to mix. Adjust seasonings to taste.
Yield: 1 1/2 cups.
Brick in the Wall Wings with Salsa Verde
INGREDIENTS:
For Wings:
6 bricks, wrapped in aluminum foil
10 pounds chicken wing sections, brined (Brine recipe follows)
2 teaspoons rosemary, dried
2 teaspoons white pepper
2 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic, granulated
1 teaspoon oregano, dried
1 teaspoon sweet basil, dried
For Brine:
2 gallons water
1-1/2 cup kosher salt
1 tablespoon black peppercorns
8 cloves garlic, smashed
For Salsa Verde:
1/2 cup basil, fresh
1/2 cup Italian parsley
1/2 teaspoons red chili flakes
1 Tablespoon garlic, chopped
1/3 cup extra virgin olive oil
1/2 teaspoon capers
1 teaspoon anchovy paste
2 Tablespoons roasted red bell pepper, chopped
1 Tablespoon onion, chopped
2 Tablespoons fresh lemon juice
Salt to taste
METHOD:
For Brine:
Mix all dry ingredients, place in reseal-able baggie or travel safe container.
In a large stock pot, bring half of the water to a boil and add in salt pepper and garlic, remove from heat. Let cool 15-20 minutes, transfer water to a large pot or ice chest lined with a large garbage bag, add in remaining water and enough ice to make water cool, then add wings and twist bag closed, refrigerate for 4 hours. After four hours, drain off brine and rinse wings under cool water. Pat dry and place in large reseal able bags, sprinkle dry rub into bags and rub to coat chicken pieces evenly. Refrigerate until needed.
At the tailgate:
Heat a BBQ to medium high indirect heat. Remove wings from plastic bags, place on grill and cook covered for 25 minutes. Turn over wings and place foil wrapped brinks on top, cover and cook for 15 more minutes or until chicken is done.
For Salsa Verde:
In a food processor, add all ingredients, and slowly add extra virgin olive oil. Puree until smooth.
No Can Beato This Taquito
INGREDIENTS:
2 pounds Chicken breast, boneless skinless, cut in one-inch strips
2 Red potatoes, medium, diced 1/2-inch
2 Jalapenos, diced and seeded
2 Red onion, diced
2 Red bell pepper, 1/6" julienne
2 tablespoons Garlic, minced
2 tablespoons Oregano, dried
1 teaspoon Cumin, dried
2 tablespoons Cilantro, fresh, minced
1 teaspoon Sea salt
3 ounces Tequila, good stuff
1 Lime, fresh, juiced
4 tablespoons Olive oil
24 Corn Tortilla
METHOD:
In medium sauté pan over medium to high heat, add oil, onions, peppers, potatoes and chicken. Sauté until chicken is done and beginning to fall apart. Deglaze with tequila, lime juice add oregano, cumin, salt and pepper. Shred mixture with forks and let cool. Wrap tortillas in paper towels and microwave for 2 minutes to make tortillas pliable. Add 4 tablespoons of chicken mixture to tortilla, roll tightly and close with a toothpick. In large cast iron skillet, fill with canola oil 1/2-inch, heat to 350ºF. Add rolls to hot oil, placing toothpick seam down. Cook for 2 minutes or until golden brown and turn to other side. Remove, and drain on paper towel on angle to allow grease to exit. Remove toothpicks and serve with salsa and guacamole.
Artichoke Spinach Dip with Roasted Red Bell Peppers
INGREDIENTS:
14 ounces artichoke hearts, non marinated, diced
9 ounces creamed spinach (frozen and thawed)
1/2 cup red onion, small dice
1/2 cup roasted red bell pepper, diced
2 tablespoons pesto sauce (jarred)
1/3 cup parmesan cheese, grated
2 tablespoons mayonnaise
1 teaspoon pepper, freshly cracked
1/2 teaspoon salt
Package of tortilla chips
Package of Pita chips
METHOD:
Preheat a gas or charcoal grill to 350ºF.
In a medium mixing bowl, add all the ingredients and mix well. Transfer to a 9" x 9" inch foil baking pan and cover with aluminum foil. Place on grill on indirect heat (350ºF is ideal) and cook for 15 minutes, turning every five to keep heat even. Carefully remove from grill and serve with chips. Can be prepared in advance and kept in refrigeration until ready to cook.