Man v. Food - Super Bowl Edition w/Recipes For Your Super Bowl Party

Adam Richman, from the show Man v. Food, joins Jay Harris to analyze the unmistakable and unbreakable bond between the Super Bowl and food.

After the jump, check out the recipes for the items they cooked, including, "Bean, Beer & Bacon Dip" and "New Orleans Big Easy BBQ Shrimp w/Who Dat Sauce."

Bean, Beer & Bacon Dip
2 Cans Refried Beans
1 12 oz can favorite Beer
1 lb. Applewood smoked Bacon
1 12 oz Pico de Galo or favorite Salsa
Pepper Jack Cheese
Tortilla chips

Render Bacon Crispy in Saute pan
Add favorite Beer once bacon is crisp
Add Beans and Pico
Mix in Cheese and add to metal dip pan
Top with cheese and finish in oven at 350 degrees for 7 min
Garnish with Chives

Hog Wings
1 dozen Pork shanks Hickory Smoked for 12 hours, then cooled

Serious Hot Sauce
2 cups Franks Hot sauce
Half onion
4 garlic cloves
1/4 cup white vinegar
Half Bunch cilantro
2 Scallions
Juice of 1 Lemon
1 jalapeno
salt and pepper to taste

Place All hot sauce ingredients into food processor or blender
Blend until combined

Fry the Hog wings Until Golden
Toss with Serious hot sauce
Serve with Celery sticks & carrot sticks
Blue cheese and Ranch

New Orleans Big Easy BBQ Shrimp w/ Who Dat Sauce
30 of the largest shrimp you can find peeled and deveined tail on
3 T whole butter
1/2 Cup white wine
Juice of 1 Lemon
Salt and Pepper to taste
3 T Herb mix parsley, thyme, rosemary, chopped fine
2 cups Who Dat Sauce

Place whole Butter in large saute pan melt until very hot
Drop shrimp in pan
hit with salt and pepper, lemon juice
Turn shrimp over
Hit with white wine
cook down
finish with Who Dat sauce
Bring to boil, then take off heat
Garnish w/ Herb mix

Who Dat Sauce
1/4 cup vegetable oil
1 cup onion(minced)
1/2 cup green peppers (minced)
1 jalapeno seeded and minced
2 T Garlic (minced)

1 Can 28 oz tomato sauce
2 Cups Ketchup
1 Cup water or stock
1/4 cup Worcester's sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup honey
1/4 cup Franks hot sauce
1/4 cup brown mustard
1 T Cayenne
3/4 cup dark brown sugar
1 T Chili Powder
1/2 t Old Bay
1 T Liquid Smoke

Measure out all ingredients
Place oil in pan, heat until smoking hot
saute onion, green pepper and jalapeno 2 min on high
mix in garlic saute 1 min
mix in all other ingredients except liquid smoke
simmer 10 min
swirl in liquid smoke at end
let cool
Place in air tight container in refrigerator, until ready to use

Indianapolis Buttermilk Fried Breaded Pork Tenderloin Mini's
(for the marinade)
2 cups buttermilk
1 T kosher salt
1 T Black pepper
1 t cayenne
1 t paprika
1 T granulated garlic

Combine and mix thoroughly
set aside

1 Pork Tenderloin (cleaned)
2 Cups panko
2 Cups claim fry
1 Pack slider rolls

Slice pork into 1 inch medallions
using a mallet pound out each medallion and place in buttermilk mixture
Let marinade overnight

Mix the Panko and claim fry
Using the double dip method, dip pork into the panko mix back into the buttermilk mix and back into the panko coating the tenderloin well. repeat with all
Fry tenderloins in a 350 degree fryer until golden brown
Place on slider rolls and serve with Mayo, Mustard, Ketchup, Pickles