A lot of you are getting ready for the big game Sunday. Super bowl 45. You invite friends over and now you've got a dilemma. Do you go just "chips and dip" or full out?
Well, we thought we'd help. We asked chef Gary Donlick... Executive Chef at "Bistro Niko" here in Atlanta... to show us how to make a few super quick dishes for your Super Bowl crowd.
Here are the recipes he gave us.
(1) Lemon-garlic shrimp with Provencal tomatoes
2 lb Large Shrimp, peeled & deveined
3 tbsp Garlic, minced
2 each Lemons, zested & juiced
¼ cup Olive Oil
1 tsp Kosher Salt
1 tsp Black Pepper, ground
Marinate shrimp. Place on wooden skewers. Sauté or grill for 2 minutes per side, until cooked.
Makes about 35 pieces
3 tbsp Olive Oil
1 cup Onion, sliced
1 each Red Pepper, sliced
2 TB Garlic, minced
2 cup Tomato, chopped
1 tbsp Thyme, fresh, chopped
¼ cup Sherry Vinegar
¼ cup White Wine
2 tsp Sugar
1 tbsp Capers
1 tbsp Olives
1 each Orange, zested
To taste Kosher Salt
To taste Black Pepper
Heat olive oil in large sauté pan; add onion, peppers and garlic. Sauté until tender, about 5 minutes, add tomatoes. Cook for just 2 minutes. Add remaining ingredients. Season to taste.
(2) Chicken Taco Roll-Ups with homemade guacamole
10 each Flour Tortilla, 8 inch
4 each Chicken Breast, boneless & skinless
3 tbsp Vegetable Oil
3 cloves Garlic, minced
1 tbsp Coriander seed, ground
1 tbsp Paprika
2 tsp Ancho Chili Powder (or chili powder)
1 tbsp Kosher Salt
1 pinch Cayenne Pepper
Cut chicken in uniform strips, lengthwise. Place in mixing bowl; add vegetable oil, garlic and spices. Toss to coat well.
Cut flour tortilla in half. Place chicken inside and roll up to form a cigar. Secure with wooden skewer or tooth pick.
Heat oil in large sauté pan or deep fat fryer to 350 degrees; fry each taco until golden brown, about 4 to 5 minutes.
Trim ends & cut in half, serve with guacamole and your favorite salsa.
Makes 20 pieces
5 each Avocado, diced
2 to 3 Limes, juiced
½ small Onion, diced
1 each Jalapeno, seeded and diced
1 each Tomato, diced
1 bunch Cilantro, stems removed and chopped
Kosher Salt (about 3 large pinches)
Cut avocado in half around the pit. Remove pit. Score each half of avocado while in skin. Try to make in a diamond pattern. Remove from skin with a spoon.
Place in mixing bowl and add tomatoes, onion, jalapeno, cilantro; then season with kosher salt and lime juice.
Very important: taste if you can not taste the salt. Add more. If you can not taste the lime juice add more.
(3) Smashed red potatoes with bacon croutons
15 medium red skin potatoes, washed and quartered
1/3 cup sour cream
2 tbsp butter
¼ cup Sharp Cheddar cheese, grated
½ cup Colby cheese, grated
½ cup Green Onions
To taste Kosher Salt
To taste Black Pepper, fresh ground
Thick cut bacon (or slab bacon) cut into 1/4 inch pieces.
Bring some water to a boil. Salt the water fairly heavily after it has come to a boil- add potatoes.
While the potatoes are cooking, start cooking the bacon. I suggest bacon lardons, cut from slab bacon (if available). Cut into ¼ inch sticks, place into sauté pan with a ¼ cup of water over medium high heat, to get them started cooking. The water will evaporate and render some of the fat from the thick cuts. Cook until crisp, golden brown and delicious Place on paper towels to drain. Reserve.
When the potatoes are fork tender, reserve 1 cup of the cooking liquid and drain the rest. Return the potatoes to the pan they were cooked in and put them over medium heat, stirring to prevent sticking. Drying the potatoes out will result in a better tasting potato. Add the butter and stir until melted. Take the potatoes off the heat and add in the sour cream and cheese. I smashed them with the back of a wooden spoon. If the potatoes look too thick, add in some of the reserved cooking liquid. Adjust the seasoning to your preference. Cover the potatoes to keep warm until the pork is done.
Serve sprinkled with sliced green onions, coarse ground black pepper and bacon croutons.