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.

Ingredients:

• 4 pork chops
• 8 slices of prosciutto
• 8 slices swiss cheese
• 1 cup polenta
• 3-4 cups chicken stock
• 2 cups milk
• ¼ cup parmesan cheese
• 4 cups sliced shitake mushrooms
• 2 tbsp butter
• 2 cloves garlic minced
• 2 tbsp olive oil

Method:

Polenta:

1. Bring milk and 2 cups of chicken stock to a boil and whisk in polenta.
2. Turn down to a simmer and whisk continuously to prevent burning.
3. Cook about 30 minutes stirring constantly, add water if the polenta gets dry.
4. When polenta is finished add cheese and season with salt and pepper.

Pork chop:

1. Pre-heat oven to 350 degrees.
2. Slice pork chop down the side making a pocket for the filling.
3. Stuff each pork chop with 2 slices of prosciutto and swiss cheese.
4. Season pork chop with salt and pepper and sear in a sauté pan over high heat on both side and place in oven for 5-10 minutes or until cooked through.

Ingredients:

• 2 boxes lasagna pasta

Vegetables:

• 1 med eggplant
• 1 med yellow squash
• 1 med green zucchini
• 1 red bell pepper

Cheese Filling:

• 1 large bag of shredded mozzarella cheese
• 1 large container of ricotta cheese
• 1 egg
• dry parsley

Tomato Sauce:

• See previous “Meatballs and Tomato Sauce” Episode

Method:

Pasta:

1. Bring a large pot of salted water to a boil and add all of the pasta, be sure to stir the pasta to keep it from sticking to one another.
2. When pasta is cooked to al-dente strain some of the water out and add ice to the pot to cool down the pasta.
3. When the pasta is cooled strain and coat with some vegetable oil to keep the pasta from sticking.
4. Place the pasta to the side for later use.

Vegetables:

1. Slice all of the vegetables on a bias about 1/4 inch thick, drizzle with salt and pepper and grill.
2. Be careful not to over cook the vegetables since you will be cooking them in the oven later.

Cheese Filling:

1. In a mixing bowl combine ricotta cheese, egg and dry parsley for color and salt and pepper to taste.
2. Mix well and set aside.

Putting it all together:

1. Cover the bottom of a large baking pan with tomato sauce, then layer the lasagna pasta, ricotta cheese, grilled vegetables finally the mozzarella cheese.
2. Repeat layering until pan is full.
3. Cover the top of your dish with the remaining mozzarella cheese.
4. Cover with foil and place in a 350 degree oven for 45-60 minutes or until hot in the center.
5. When lasagna is almost done remove foil to make cheese on top crispy.

Ingredients:

Meatballs:

• 1/2 lb ground beef
• 2 cloves garlic minced
• 1 small onion minced
• 1 egg
• 1/4 cup italian breadcrumbs
• 1/4 cup milk
• 1 tbsp grated parmesan cheese

Sauce:

• 1 large can tomato puree
• 1 large can tomato sauce
• 5 cloves garlic minced
• 1 large onion minced
• 1 tsp sugar
• 1 tbsp fresh thyme chopped
• 1 tbsp fresh oregano chopped
• 1 tbsp fresh basil chopped

Method:

Meatballs:

1. Place all ingredients in a large bowl and mix well, season with salt and pepper.
2. Roll meatballs into desired size, about 1inch in diameter, and set aside.

Sauce:

1. In a large saucepot saute the onion and garlic until translucent.
2. Add the tomato puree and sauce to the pan and bring to a simmer.
3. If the sauce seems thick add a little water, this will help the sauce from burning as well.
4. Mix in the sugar and season with salt and pepper.
5. Add all of the herbs.
6. Now add in the meatballs being careful not to break them up as you put them in.
7. Turn down the heat so as not to burn the sauce, stir occasionally and let cook for about an hour, or until the meatballs are fully cooked.
8. Serve warm.

Ingredients:

Crepes:

• 4 eggs
• 3 cups milk
• 2 cups flour
• 1/3 cup melted butter
• 1 pinch salt

Cheese Blintz:

• 8oz farmers cheese
• 8oz cream cheese
• 1tsp cinnamon
• 1/4tsp vanilla extract

Strawberry Sauce:

• 2 baskets fresh strawberries
• 1 cup orange juice
• 1/4 cup sugar

Suzette:

• 6 oranges
• 1/2 gallon orange juice
• 1 small bottle grand marnier
• 1/2 cup butter

Method:

Crepes:

1. In a blender mix eggs, milk, flour and salt. Be sure to scrape down the sides to incorporate all of the flour.
2. Set aside and let rest for 30 minutes. After rested whisk in melted butter.
3. To cook the crepes coat a warm non-stick pan with cooking spray, and cover your pan with a thin layer of crepe mix.
4. Cook over medium heat till lightly browned, about 30-45 seconds flip crepe over and finish cooking other side about another 30-45 seconds.
5. Place cooked crepes on a plate and stack crepes on top of one another till all crepes are cooked. Reserve till ready to eat.

Cheese Blintz:

1. In a mixer with the paddle attachment mix all ingredients, taste and adjust seasoning if needed to your liking.
2. Put mix aside until ready for use.

Strawberry Sauce:

1. Remove stem from strawberries and coarsely chop, place in a medium saucepot with orange juice and sugar.
2. Cook for about 20-25 minutes on medium to low heat, sauce should be thick and chunky.

Putting the crepes together:

1. Fill one crepe at a time with some of the cheese mixture and fold in half and in half again.
2. After all crepes are filled, place on a cookie sheet and place in a 300-degree oven just to warm about 3-5 minutes.
3. Remove from oven cover with sauce and serve.

Crepe Suzette:

1. Cut oranges into segments removing the skin and all of the white part.
2. Place about 6 orange segments into a crepe and fold into ¼’s.
3. In a sauté pan add 1Tbsp butter and ¼ cup orange juice bring to a boil and add the filled crepe.
4. Cook until most of liquid is gone then add 1oz of grand marnier.
5. Continue cooking to cook out the alcohol, take off the heat and serve immediately.

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.

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.

Congratulations to Barry for winning 1st Place in the Barona Casino Culinary Challenge. He took first place with his absolutely wonderful Pepper Crusted New York Steak recipe. So in honor of Barry’s accomplishment today we have a wonderful Pepper Crusted New York Steak with Horseradish Mashed Potatoes, Oven-baked Tomatoes and an awesome Creamy Blue Cheese Sauce.

Ingredients:

• 4 8-10oz New York Steaks

Horseradish Mashed Potatoes:

• 4 yukon gold potatoes
• 1/4 cup grated fresh horseradish or to taste
• 1 cup heavy cream
• 1 cup un-salted butter

Tomatoes:

• 8 large roma tomatoes
• extra virgin olive oil

Blue Cheese Sauce:

• 11/2 cups heavy cream
• 1/2 cup white wine
• 1/4 cup crumbled blue cheese
• shallot fine dice
• 1 garlic clove minced

Directions:

Tomatoes:

1. Pre-heat oven to 350 degrees.
2. Remove the stems from the tomatoes and cut in half, lengthwise.
3. Place on a cooling rack over a cooking sheet, drizzle with extra virgin olive oil and season with salt and pepper.
4. Place in oven and cook for about an hour.
5. Remove and serve warm.

Horseradish Mashed Potatoes:

1. Peal potatoes and place in large pot and cover with water.
2. Bring to a boil and cook till tender.
3. In another pot add cream and butter bring to a simmer and add horseradish; add more or less depending on how spicy you want your potatoes.
4. When the potatoes are done strain and return to the same pot, place over low heat and add the cream and butter mixture.
5. Mix well with a whisk and season with salt and pepper and serve warm.

Blue Cheese Sauce:

1. In a medium sauce pot add cream, wine, shallots and garlic.
2. Bring to a low boil. Whisk constantly to prevent burning, when the cream starts to thicken add the blue cheese.
3. Melt the cheese in the sauce and cook till thick and creamy.
4. Season with salt and pepper and serve warm over the meat.

New York Steak:

1. Season steak with a touch of salt and with a pepper mill grind coarse black pepper onto both sides of the steak. There should be a nice layer of pepper covering the steak.
2. Place a large saute pan over high heat with enough oil to cover the bottom of the pan.
3. When the pan is very hot place the meat in the pan, cook one to two minutes on each side.
4. You should get a nice dark crust on both sides of the steak.
5. Cook to desired doneness and serve warm.

Today we have a really great dish for you. We will be making a poached Atlantic salmon which we will be serving with green beans, a wonderful jasmine rice, and top everything off with a fantastic Bernaise sauce. Bernaise sauce is simply a hollandaise with an addition of fresh tarragon. We’ll show you how to take a simple dish of salmon and rice and turn it into something truly special with the addition of a rich flavorful Bernaise sauce.

Ingredients:

• 2 6oz portions of salmon skin-off

Poaching Liquid:

• 1 med white onion cut in half
• 1 lemon juice of
• 2 carrots peeled and cut into large dice
• 1 cup white wine
• 1 tsp whole black pepper corns
• 1 bunch fresh thyme

Jasmine Rice:

• 1 med white onion small dice
• 2 garlic cloves minced
• 1/2 cup jasmine rice
• 1-1/2 cups chicken stock

Green Beans:

• 1 small bag frozen green beans
• 1 tbsp un-salted butter

Bernaise:

• 4 large egg yolks
• 1 bunch tarragon
• 1/2 cup white vinegar
• 4 ea. whole black peppercorns
• 1/2 pound un-salted butter
• 2 shallots minced
• 1 lemon juice of

Directions:

Poaching liquid:

1. Add all ingredients to a medium sized pot and bring to a boil.
2. Boil for about twenty minutes then reduce to a simmer.

Jasmine Rice:

1. Sautee onion and garlic in oil until translucent
2. Add the jasmine rice and mix in very well
3. Add the chicken stock and bring to a boil. Reduce to simmer.
4. Cook till soft or until all the liquid is absorbed into the rice about 20-25 minutes.

Green Beans:

1. Melt the butter in a saucepan and add the frozen green beans, stir occasionally.
2. Season with salt and pepper and serve when warm.

Bernaise Sauce:

1. In one pot melt the butter and set aside.
2. In another pot, place the vinegar, peppercorns, and 2 sprigs of tarragon and reduce till dry.
3. Fill another pot half way with water and place over medium heat. In a bowl large enough to cover that pot place the four egg yolks. You are creating a double boiler. Whisk the eggs over the hot water cooking the eggs trying not to scramble them. You can remove the bowl from the heat when your arm gets tired and then continue once rested. Make sure that you whisk constantly to cook the eggs evenly; once they are cooked enough they will be thick and creamy.
4. Now strain the vinegar reduction into the eggs, stirring constantly so as not to scramble the eggs. If your eggs get a little runny cook them a bit more over the water bringing them back to a desired thickness.
5. Remove your bowl from the heat and begin to pour the melted butter into the bowl. You might need someone to help on this or just get your bowl in a spot that it will not move. Pour the melted butter into the bowl very slowly while whisking constantly. You are making an emulsification; this brings two liquids together that normally don’t like each other.
6. Once all of the butter is mixed in with the eggs chop up the tarragon and add it to the bowl.
7. Season with salt and pepper and add the juice of one lemon. This sauce must be kept somewhere warm and used as soon as possible. If the sauce gets either to hot or cold it will break, to fix a broken bernaise just add a little hot water to the sauce while mixing constantly.

Poached Salmon

1. Gently slide salmon into court bouillon
2. Liquid should be approximately 180 degrees F.
3. Cook for 3-5 minutes

For you today we have a wonderfully simple dish and a twist on an old classic. We will be cooking seared chicken breast with candied carrots, sweet potato mash, and finish everything off with a savory pan sauce for our chicken. We take your families classic mashed potatoes and put an amazing spin on this classic side dish.

Ingredients:

• 4 6oz skin-less chicken breasts
• 4 medium carrots oblique cut
• 1 1/4 cup butter
• 5 cups chicken stock
• 1/4 cup sugar
• 2 lbs sweet potatoes
• 1/2 cup heavy cream
• 1/2 cup white wine

Directions:

Sweet Potato Mash:

1. Start first with the sweet potatoes they will take the longest to cook. Wash and peel the sweet potatoes then place them in a pot
2. Cover with water and bring to a boil, boil till tender about 15-20 minutes.
3. In another pot place heavy cream and ½-cup of butter and heat up on low heat.
4. When the potatoes are tender enough to mash, drain and return to the same pot.
5. Place potatoes over low heat to cook out any remaining moisture, add cream and butter mixture, season with salt and pepper. Take off heat and hold somewhere warm.

Candied Carrots:

1. Wash and peel the carrots, to cut them in an oblique shape hold them on the cutting board and make your first cut at an angle, turn the carrot one half turn and cut again at an angle. Repeat this down the carrot trying to make the same size cuts to make for even cooking.
2. In a medium size saucepan, melt 1/2-cup butter, add carrots, and add the sugar to coat evenly. Cover carrots with chicken stock and bring to simmer, cook carrots for about 10-15 minutes.
3. When finished drain juice and hold carrots in a warm place.

Seared Chicken Breast and Pan Sauce:

1. For the chicken take a large sauté pan and get very hot, cover bottom of pan with oil and add seasoned chicken breast.
2. Sear on one side for 3 to 5 minutes depending on the size of the chicken used.
3. Turn chicken over and cook on other side for another 3 to 5 minutes. There should be a nice caramelized color on both sides of the chicken.
4. When the chicken is ready remove from pan. Pour out any extra grease left in the pan but save the pan for the sauce.
5. Return the pan to the heat and add white wine and reduce the wine till almost dry.
6. Add 1/4-cup butter and a little chicken stock.
7. Reduce to desired consistency, season with salt and pepper and serve over chicken.

Welcome to our very first episode of Food Done Right! We have a really great dish for you today that will definitely impress any guests you make it for. See below for full recipe and cooking details.

Ingredients:

4 each 6oz duck breasts
2 bunches broccolini
2 baskets fresh strawberries
1-cup orange juice
1/4-cup sugar
1-cup medium grain bulgur
1/2-cup raisins
1 small onion diced
3-5 cups chicken stock

Directions:

Start with the bulgur since it will take the longest to cook. Get a sauté pan hot and add your diced onions, let the onion cook till translucent. Add the bulgur and mix together with the onions. Let cook for about one minute stirring constantly then add three cups of chicken stock, bring up to a boil and reduce to a simmer. You may need to add more chicken stock if the bulgur gets to dry, let cook for about 25-30 minutes or until tender. When the bulgur is done add the raisins and mix in well check for seasoning and add salt and pepper as needed.

Next you will want to start the strawberry sauce, remove the stems from the strawberries and coarsely chop them. Place the strawberries in a pot and cover them with the orange juice, add the sugar and place on a medium heat. Stir occasionally making sure not to burn the strawberries. Reduce the sauce down till it becomes thick, about 10-15 minutes. Add more orange juice and sugar if needed for a sweeter more juicy sauce. Once finished remove from heat and place somewhere warm.

For the duck breast you will want to trim away any extra fat that is hanging off the sides. Score the top of the fat with a knife to help render out the leftover fat to make the skin crispy. Start with a medium sauté pan on medium heat, season your duck well with salt and pepper and place skin side down in the sauté pan. For this you will not need any oil in the pan the fat on the duck will render away into oil in the pan. The longer you cook the duck skin side down the crispier the skin will get and the more fat will render out. Cook skin side down on medium heat for about two minutes turn the duck over and cook for another 1-2 minutes. Pull duck out of the pan and let rest.

Now we can move on to the broccolini. Bring a medium sized pot of salted water up to a boil. Add the broccolini cook till desired doneness, about 1-2 minutes. Remove from the water and serve immediately with duck, bulgur and sauce.