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February 5th, 2011
07:54 AM ET

Feast for the Superbowl: Easy recipes for the big game

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

Provencal Tomatoes

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

Guacamole

 

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.

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