(CBS) Super Bowl isn't just about the game or the commercials. The food is just as important. Michelle Bernstein is one of Miami's hottest chefs. Her new restaurant, Michy's, recently opened there to rave reviews.

On The Saturday Early Show, she created a fun Super Bowl menu. Instead of the usual Chef on a Shoestring budget of $40, she was given a budget of $80, to serve eight people.

A native of Miami, Bernstein has created signature culinary dishes that feature the Latin flavors of her childhood, blended with Asian, new Caribbean and classic French influences. She spent the early part of her life pursuing a career in dance, when she considered food the enemy. But the enemy won. As a young student attending Georgia's Emory University, she retired her toe shoes and enrolled in a nutrition course to feed her fascination with the "science of food," how to eat and live healthfully.

Chef Bernstein is a graduate of Johnson & Wales University and in 2003 was given an Honorary Doctorate in Culinary Arts. In 2004, she was nominated by The James Beard Foundation in the category of Best Chefs in America: Southeast Region.

For two years, she co-hosted The Food Network's "Melting Pot," a show focusing on the traditions, stories and recipes of her Latin background.

RECIPES:

MINCED MEAT CIGARS WITH YOGURT CUCUMBER SAUCE
Serves 8 (2 each)

Ingredients
16 strips phyllo dough
For filling
2 tbsp oil
9 ounces minced, ground beef, chuck, sirloin or mixed
1 tsp cumin
1 tsp sweet paprika
1 pinch hot paprika
3 tbsp finely chopped parsley
1 tbsp finely chopped cilantro
1 small onion, minced
1 tsp salt
3 eggs, beaten
1 tsp cinnamon

Method
Heat the oil in a pan; add the meat, cumin, paprikas, herbs, onion and salt. Cook for about 20 minutes over moderate heat, stirring well. Pour in the eggs, sprinkle with cinnamon and cook for 3 more minutes, stirring constantly. Set aside to cool.

Put one tablespoon of the filling on the lower third of each pastry strip. Turn in the sides and roll up to form a short cigar shape. Place each filled cigar on a tray and cover with a damp towel as you go to prevent them from drying out and splitting. Shallow fry in hot oil a few at a time, turning once until golden. Drain.

Serve with yogurt sauce.

YOGURT CUCUMBER SAUCE
2 cups plain yogurt
1/2 of a cucumber, peeled, grated, drained
2 garlic cloves, crushed
Juice of half a lemon
Salt, to taste
Black pepper, to taste
Zahtar, to taste

BOSTON BIBB WITH BUTTERMILK-CHARRED JALAPENO VINAIGRETTE, AVOCADO, SHREDDED JACK CHEESE, CRISPY SHALLOTS
Serves 8

Ingredients
4 heads Bibb lettuce (discard outer leaves) washed, inner leaves kept whole
3 Haas avocadoes, big dice
1 pint grape tomatoes, halved
1 red onion, peeled and shaved paper thin with a mandolin (place in ice water)
1 cup radishes, sliced paper thin (place in ice water)
1 cup shredded Jack cheese

Method
Put the lettuce, avocado, tomatoes, beets and radishes in a large bowl. Add a little dressing and toss. Add half of the cheese and toss again. Plate and garnish with remaining cheese and crispy shallots.

BUTTERMILK VINAIGRETTE
Makes 16 fluid oz. and keeps for 3 to 4 weeks

Ingredients
1 cup buttermilk
1 cup mayonnaise
1/2 of a jalapeno, no seeds, charred
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped

Method
Mix all ingredients well and chill.

CRISPY SHALLOTS

Ingredients
1 cup shallots, sliced very thin (you can use a mandoline)
All-purpose flour, for dredging
Vegetable oil, for frying

Method
Slice the shallots and dredge in flour. Shake of excess flour. Heat the oil until 350 degrees and deep fry until golden. Garnish the salad with the shallots and serve immediately.

CATFISH PO' BOY
Serves 8

Ingredients
4 to 6 ounces beer, preferably ale
1/2 cup corn meal
1/2 cup all-purpose flour
1/4 teaspoon salt
2 cups canola oil
1 pound American farm-raised catfish, cut into eight 2-ounce portions
2 Mexican Haas avocadoes, peeled and sliced (now is the perfect time of year to find these in supermarkets all around the country)
1/2 cup of your favorite mayonnaise
1/2 tablespoon Tabasco
1 cup shredded iceberg lettuce
Juice of half a lemon
Salt and black pepper, to taste
8 small potato rolls or your favorite rolls

Method
In a large mixing bowl, add the flour, corn meal and salt. Whisk in the beer until all of the lumps are gone. Place the fish in the batter. Fry until golden. Meanwhile, in a small bowl, mix the lettuce, avocadoes, lemon juice, salt and pepper. In another bowl, combine the mayonnaise and Tabaso. Put a little spicy mayonnaise on a roll and top with the catfish. Finish with the Mexican avocado and lettuce mixture.

POPCORN WITH JALEPENO LIME BUTTER
Serves 8

Ingredients
2 cups popcorn, popped in olive oil, according to package directions

Lime Butter
3 tablespoons unsalted butter
1 jalapeno, minced, with seeds
Zest and juice of 1 lime

Method
Combine the butter, jalapeno and lime zest together in a saucepan on low heat until butter melts. Turn off the heat and let stand for at least 10 minutes. Squeeze the lime juice into the butter. Strain the butter. Pour butter onto freshly popped popcorn and season with Kosher salt. Serve immediately.

TAME JAMAICAN JERK CHICKEN WINGS
Serves 8

Ingredients
2 pounds chicken wings
6 scallions, greens part only
1 tablespoon finely minced fresh ginger
1 teaspoon ground allspice
1 tablespoon fresh thyme
1 tablespoon dark-brown sugar
1/2 cup fresh orange juice
1/4 cup white vinegar
1/4 cup soy sauce
1/2 cup olive oil

Method
Puree all ingredients in a blender. Pour over chicken wings. Marinade for about 24 hours. Grill or roast wings until golden. Serve hot.

© MMVII, CBS Interactive Inc. All Rights Reserved.

---

Back To Top