Now that we know who's playing in the Super Bowl in Houston on February 5th (congrats Falcons and Patriots!), it's time to start planning your big party. Today we're sharing two recipes for Super Bowl hand-picked just for you from two well-known celebrity chefs- Andrew Zimmern and Guy Fieri. You probably recognize both chefs from Food Network but did you know they both totally dig hosting game day parties? We can't imagine how delicious a party at their place would be!
From Andrew Zimmern, host of "Taste of the NFL at Super Bowl LI", come One Pot Sticky Chicken Wings (we loved the one pot idea since less dishes= more tv time):
Total Time: 40 minutes Servings: 6
In a very large nonstick skillet (or in batches), cook the chicken wings over moderate heat, turning once, until golden, about 8 minutes. Add the ginger, chiles, star anise and cinnamon and cook over moderately low heat, stirring, until fragrant, about 1 minute.
Add the soy sauce, sake, oyster sauce, mirin, sugar and 1/3 cup of water and bring to a simmer over moderate heat. Cover and simmer for 10 minutes. Uncover and cook over moderately high heat, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze, about 8 minutes. Discard the chiles, star anise and cinnamon. Transfer the chicken wings to a platter, scatter the scallions on top and serve.
SERVE WITH lime wedges.
3 pounds chicken wings, wing tips removed and wings cut into 2 pieces
2 tablespoons minced fresh ginger
4 small dried red chiles
2 whole star anise
One 3-inch cinnamon stick
1/3 cup soy sauce
1/3 cup sake
3 tablespoons oyster sauce
3 tablespoons mirin
3 tablespoons sugar
1/3 cup water
2 scallions, thinly sliced
Guy Fieri's Elevated Potato Skins with Brie and Prosciutto had us at "elevated" because while we don't mind a good ol' fashioned potato skin, we're totally on board for something a bit fancier. Oh, and Guy is the Head Chef for the Players Tailgate at Super Bowl LI so you can nosh like the pros with this recipe!
Canola oil, for frying
6 russet potatoes, scrubbed and washed
4 tablespoons unsalted butter, melted
2 leeks, cleaned, 1/4-inch dice
2 teaspoons Kosher salt
6 to 8 turns fresh ground pepper
2 cups sliced cremini mushrooms
1/2 teaspoon fresh thyme leaves
8 ounces Brie, cubed
8 thin slices prosciutto, torn
1/4 cup finely sliced chives
Preheat oven to 350 degrees F. Preheat 3-inches of canola oil to 350 degrees F in a deep heavy pot.
Pierce the potatoes a few times with a fork. Place directly in the center oven rack and bake until tender, about 1 hour.
In a saute pan over medium-high heat, add butter, leeks and 1 teaspoon salt and 3 to 4 turns pepper.
Saute until the leeks are wilted, about 3 to 4 minutes. Add the mushrooms and thyme and saute until lightly browned, about 5 to 6 minutes.
Remove from the heat and set aside.
Halve the potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch-thick shell. Reserve the potato innards for another use. Allow to cool.
Working in batches, fry the potato skins in the preheated canola oil until crispy and golden brown – about 5 to 6 minutes.
Remove from the oil and drain.
Arrange scooped-side up on a baking tray. Season with the remaining salt and pepper.
Fill the skins with the leek-mushroom filling, top with cubed Brie and torn prosciutto.
Place in the preheated 350 degree F oven and bake until brie is melted and prosciutto is crispy, about 6 to 8 minutes.
Remove from the oven, garnish with chives and serve.
Yield: 4 servings
Want more recipes for Super Bowl from these Food Network legends? Check out Andrew's & Guy's recipe pages and don't forget to watch Guy after the Super Bowl on "Guy’s Grocery Games" Sunday, February 5th at 11pm (the show regularly airs on Sundays at 8pm) on Food Network.
So, Bettys, who is going to make these to recipes for Super Bowl? Let us know if you do and feel free to name drop at your party, Guy and Andrew won't mind!