Podcast Video [09:46m]: Download (4016)

Let’s be honest, besides the game the best part of every Super Bowl party is the food. Today we’ll be making Buffalo Wings with Blue Cheese Sauce, Super Nachos with Seasoned Ground Beef, Twice-Baked Potato Skins, and Bacon Wrapped Shrimp with Red Pepper Coulis. Your party guest will be really impressed when you lay all this food out on the dining room table.

Make sure to watch part two of this episode to see how to finish and plate everything.

Ingredients:

Buffalo Wings with
Blue Cheese Sauce

• 1 container chicken legs
• 1 cup Franks hot sauce
• 2 tbsp butter

Super Nachos with Seasoned Ground Beef

• 1 lb lean ground beef
• 1 tsp cumin
• 1 tsp cayenne
• 1 tsp paprika
• 1 bag corn tortilla chips
• 1 lb cheddar cheese
• 1 cup sour cream
• 1 cup guacamole
• 2 cup salsa

Twice-Baked Potato Skins

• 20 baby red potatoes about 1-2 inches in diameter
• 1 cup sour cream
• 1 cup cooked bacon cut into small pieces
• 1 bunch scallions cut small
• 1 cup cheese

Bacon Wrapped Shrimp with Red Pepper Coulis

• 2 lbs. U-15 peeled and de-veined shrimp
• 2 packages bacon
• 1 yellow onion julienne
• 2 red bell peppers chopped
• 2 cups chicken stock

Method:

Buffalo Wings with Blue Cheese Sauce:

1. Pre-heat oven to 400 degrees.
2. Season chicken with salt and pepper, and sear in a hot saute pan on both sides till golden brown.
3. Place chicken on a baking sheet and cook in oven 30-45 minutes.
4. In a separate pan heat Franks hot sauce with butter and pour over chicken when done.
5. Serve Chicken with your favorite dipping sauce like blue cheese or ranch dressing.

Super Nachos with Seasoned Ground Beef:

1. Pre-heat oven to 400 degrees.
2. Crumble ground beef into a hot saute pan and season with spices and salt and pepper.
3. Cook till done, drain off fat, and set aside.<.li>
4. Cover bottom of a square baking dish with tortilla chips place half of the beef, cheese and salsa on top of the chips, then cover chips with the rest of the beef, cheese and salsa.
5. Place in oven to warm and melt cheese, about 15-20 minutes.
6. Remove from oven and add sour cream and guacamole.
7. Serve warm.

Twice-Baked Potato Skins:

1. Pre-heat oven to 400 degrees.
2. Cut bacon into small pieces and cook in a hot saute pan till crispy.
3. Drain fat from bacon and set aside for later use.
4. Place potatoes in a large pot of water and bring to a boil, and reduce to a simmer.
5. Cook potatoes till fork tender, carefully remove from water and cut in half.
6. While potatoes are still warm remove a small amount of each half potato with a melon baller.
7. Place potatoes on a sheet tray and place in oven to dry out, about 15 minutes.
8. Remove from oven, top with sour cream, bacon, cheese and scallions.

Bacon Wrapped Shrimp with Red Pepper Coulis:

Red pepper coulis:

1. Saute onion in saucepot for about ten minutes careful not to get to much color on the onions.
2. Add bell peppers and cook on medium heat for about 20-30 minutes.
3. When the peppers are nice and sauteed add chicken stock, bring to a boil cook for 20 minutes.
4. Remove from heat and blend well, reserve for later use.

Shrimp:

1. Lay bacon out one piece at a time, place one shrimp on bacon and roll tightly.
2. Cut off any extra bacon.
3. Repeat until all shrimp is rolled.
4. Sear shrimp in a large saute pan over high heat on both sides till golden brown.
5. Remove from pan and place on baking sheet
6. Cook in 400-degree oven for 7-10 minutes.
7. Place shrimp on serving platter and drizzle with the red pepper coulis, serve warm.

 Podcast Video [8:28m]: Download (4864)

This is a great dish that can be a wonderful appetizer or add a vegetable and make a meal out of it. Our garlic shrimp will be served on top of a really tasty red quinoa and topped off with a tangy mango salsa.

Ingredients:

Garlic Shrimp:

• 18 shrimp peeled and de-veined
• 4 cloves of garlic minced
• 2 Tbsp butter
• 1 lemon juice of

Red Quinoa:

• 1 cup red quinoa
• 1 small onion small dice
• 1 carrot small dice
• 2 celery sticks small dice
• 1 garlic clove minced
• 11/2-cup chicken stock
• 11/2-cup water

Mango Salsa:

• 2 Mangoes small dice
• 2 large shallots small dice
• 2 tomatoes small dice
• 1 small bunch of parsley chopped
• 3 limes juice of

Method:

Red Quinoa:

1. In a medium saucepan sauté onions and garlic till translucent, add carrots and celery.
2. Cook till tender and add quinoa, cover with chicken stock and water.
3. Bring to a boil, turn heat down to medium and cook till done, about 25-30 minutes. All of the liquid should be absorbed into the quinoa if it gets dry add more liquid.

Mango Salsa:

1. Add mangoes, shallots, tomatoes and limejuice into a large bowl and mix together.
2. Season with salt and pepper, finish with parsley for color and set aside. This salsa is best served after it has rested for about an hour at room temperature. That allows all of the flavors to blend and come out.

Garlic Shrimp:

1. In a large pan sauté shrimp overt high heat, cook on both sides for about one minute or until cooked through.
2. Add butter and garlic, cook for another minute being careful not to burn the garlic. Finish with lemon juice and serve.

 Podcast Video [6:48m]: Download (3919)

Today we have a very versatile dish. Our scallops and couscous and be served as a great party apetizer or add a vegetable and you have yourself a really wonderfull flavor packed entree. The sun-dried tomatos give a real nice flavor and texture to the couscous while the Saffron beuree blanc over top really brings everything together.

Ingredients:

• 12-16 Scallops

Couscous:

• 2 cups couscous
• ½ cup sun-dried tomatoes
• 2 cups chicken stock
• 2 Tbsp butter

Saffron Beurre Blanc:

• 2 cups white wine
• ¼ cup heavy cream
• 3 shallots minced
• 6 sprigs fresh thyme
• 1 lemon juice of
• 1lb un-salted butter
• 1 tsp saffron

Method:

Saffron Beurre Blanc:

1. In a saucepot place white wine, cream, shallots and thyme cook until almost dry.
2. Turn the heat to medium and slowly whisk in the cold butter a little at a time.
3. When all of the butter is incorporated to the pan strain the sauce.
4. Once the sauce is strained add the saffron and mix in well, place sauce somewhere warm.

Couscous:

1. Place chicken stock and sun-dried tomatoes in a saucepot and bring to a boil.
2. Place couscous in a bowl and cover with the hot chicken stock, wrap with plastic wrap and let stand for five minutes.
3. After five minutes remove wrap and fold in the butter, season with salt and pepper and serve warm.

Scallops:

1. Cover a large sauté pan with oil and place over high heat, once the pan is hot place the scallops one at a time in the pan. Do not over crowd the pan.
2. Cook the scallops till dark brown about 1-2 minutes, if they start to burn turn down heat to medium.
3. Turn the scallops over and cook on other side about 1-2 more minutes.
4. The scallops should be finished remove from heat and serve. If you want the scallops cooked more you can place them in the oven for a longer time.