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

2/6/2010

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

Chives

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