Bobby Flay's Super Bowl Cook-Off

The Pittsburgh Steelers and Arizona Cardinals go at it Sunday in the Super Bowl.

But The Early Show's resident chef, Bobby Flay, wasn't waiting.

On the show Friday, he cooked up his own super showdown of specialties from both home turfs.

Flay is serious when he focuses on prepping local delights. His philosophy is simple: When you have a game on TV as big as the Super Bowl, it's important to service both sides of the fan base!

For Arizona rooters, he made fresh flavors with some spicy Mexican tricks: a chicken torta (a Mexican sandwich) with avacado relish and creamy chipotle dressing. And of course, no game would be complete without wings, and the Arizona fans could crunch down on wings with honey glaze and ranch dipping sauce.

For Steelers fans, Flay built a menu on the Philly cheese steak (OK, OK -- at least Philly is in the same STATE as Pittsburgh!). He cooked a steak sandwich with provolone, red cabbage and fries mashed right in. And he served wings with sweet and sour sauce, blue cheese and parsley.

RECIPES

Primanti Brother Sandwiches -- Pittsburgh

Yields: 4 sandwiches

3 tablespoons red wine vinegar
1 teaspoon celery seed
2 teaspoons sugar
Canola oil
1 small head red cabbage, finely shredded
1-1/2 pounds filet mignon
Salt and freshly ground black pepper
8 slices Provolone cheese, sliced 1/8-inch thick
1 pound bag French fries, fried or baked in oven until golden brown (or you can make your own)
2 ripe beefsteak tomatoes, sliced 1/8-inch thick
8 slices Italian bread, cut into ½-inch thick slices

1. Whisk together vinegar, celery seed and sugar in a large bowl. Slowly whisk in ¼ cup canola oil until emulsified and season with salt and pepper. Add the cabbage and toss to combine; let sit at room temperature for 30 minutes before using.
2. Place the beef in the freezer 15 minutes before slicing (this will make it easier to slice paper thin). Slice the meat into paper thin slices and season with salt and pepper. Heat a few tablespoons of oil in a large sauté pan or on a cast iron griddle over high heat until the oil begins to shimmer. Season some of the beef with salt and pepper and cook (in batches) until lightly golden brown and just cooked through. Remove to a plate and repeat with the remaining beef.
3. Divide the meat among 4 slices of the bread, top with a few slices of cheese, tomatoes, coleslaw and French fries and top with the remaining slices of bread.

Chicken Torta with Avocado Relish, Watercress and Creamy Chipotle Dressing

Serves: 4

Avocado Relish
3 ripe Hass avocados, peeled, pitted and diced
1 jalapeno, finely diced
1 small red onion, finely diced
Juice of 2 limes
2 tablespoons canola oil
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper

Combine all ingredients in a bowl and season with salt and freshly ground black pepper

Sandwich
1 cup fresh cilantro leaves
2 jalapenos, chopped
Juice of 1 lime
1/2 cup canola oil
2 6-ounce boneless, skinless chicken breasts, pounded between 2 pieces of plastic wrap until paper thin
1 tablespoon chipotle in adobo, pureed
3 tablespoons red wine vinegar
2 tablespoon prepared mayonnaise
Salt and freshly ground black pepper
1/2 cup canola oil
2 bunches watercress, coarsely chopped
Avocado Relish
2 loaves ciabatta bread, sliced open lengthwise

1. Combine cilantro, jalapeno, lime juice and ½ cup canola oil in a food processor and process until smooth. Place chicken in large baking dish (or use 2 dishes if needed) pour marinade over, toss to coat, cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours. Remove the chicken from the marinade, season with salt and pepper and grill on a grill pan until golden brown on both sides and just cooked through, about 2 ½ minutes per side.
2. Combine the chipotle puree, vinegar, mayonnaise, salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Place the watercress in a large bowl, add the dressing, season with salt and pepper and toss to coat well.
3. Spread the avocado relish on the bottom slice of the bread, top with the chicken, then the watercress. Place the top of the bread on and serve.

For more recipes, go to Page 2.

Chicken Wings with Chipotle Honey Glaze & Ranch Dipping Sauce -- Arizona

Serves: 4

Ranch Dipping Sauce
1 cup sour cream
1/4 cup buttermilk
1/2 small onion, grated
2 cloves fresh garlic, finely chopped
Salt and freshly ground black pepper

Whisk together all ingredients, cover and refrigerate for at least 30 minutes before serving.

Wings
1 cup honey
1 tablespoon chipotle in adobo puree
1 tablespoon ancho chile powder
1 quart canola or peanut oil
3 lbs chicken wings
1/4 cup ancho chile powder
Salt and freshly ground black pepper

1. Whisk together honey, chipotle, ancho powder and salt and pepper in a large bowl.
2. Heat the oil in a large high sided saucepan over medium heat until it reaches 365 degrees on a deep fat thermometer. Season the wings with the ancho powder, salt and pepper. Fry the wings in batches until golden brown and cooked through, about 7 minutes. Remove with a slotted spoon to a plate lined with paper towels for oil to drain for a few seconds. Place in the honey mixture and toss to coat. Serve with ranch dressing on the side.

Fried Chicken Wings with Sweet & Sour Sauce, Blue Cheese & Parsley -- Pittsburgh

Serves: 4

Sweet & Sour Dressing
2 tablespoon olive oil
2 cloves garlic, finely chopped
3 tablespoons ketchup
3 tablespoons tomato paste
1 heaping tablespoon Dijon mustard
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
Salt and freshly ground black pepper
1/4 pound crumbled blue cheese
1/4 cup finely chopped fresh flat leaf parsley
1 quart canola oil
3 lbs chicken wings
Salt and freshly ground black pepper

1. Heat the oil in a small saucepan over medium heat. Add the garlic and cook until soft, about 1 minute. Whisk in the ketchup and tomato paste and cook for 2 minutes.
2. Add the remaining ingredients and cook until just heated through, about 2 minutes longer and season with salt and pepper. Let cool to room temperature. Transfer to a large bowl. Gently mix the cheese and parsley in a small bowl.
3. Heat the oil in a large high sided saucepan over medium heat until it reaches 365 degrees on a deep fat thermometer. Season the wings with salt and pepper. Fry the wings in batches until golden brown and cooked through, about 7 minutes. Remove with a slotted spoon to a plate lined with paper towels for oil to drain for a few seconds. Place in the sweet and sour mixture and toss to coat. Transfer to a platter and sprinkle with the blue cheese/parsley mixture.