The matchup is set and Super Bowl 50 is shaping up to be one of two things: either an epic battle of an upstart quarterback (Cam Newton/Carolina Panthers) versus NFL royalty (Peyton Manning/Denver Broncos) in a close game; or, one of the most lopsided matchups in Super Bowl history (Panthers by 21). Whatever the outcome, February 7 is sure to be a party. Make that tailgate—or couch-gate—a hit with these recipes, a variety of handhelds that bring some serious flavor.
You’ve heard of shrimp cups; you’ve bellied up for lobster rolls. But what about shrimp rolls? This recipe flips the script, making mini shrimp rolls with some serious Florida flavor.
Mini Shrimp Rolls
- 1 lb. medium shrimp, shelled and deveined
- 1/4 cup mayonnaise (more if desired)
- 1 tsp. green curry paste
- 1 tsp. fresh lemon juice
- 1 tbsp. mango chutney
- 1 tbsp. cilantro, finely chopped
- 24 King’s Hawaiian mini dinner rolls, top sliced
- Pickle slices for garnish
- Bring water to a boil in a large saucepan; reduce to a simmer. Add shrimp and poach until the center is opaque—about 2 to 4 minutes. Drain and put in an ice bath to cool.
- In a bowl, mix mayonnaise, green curry paste, lemon juice, mango chutney, and cilantro; season with salt and pepper, and add more mayonnaise if desired. Chop shrimp into small pieces; add to bowl of mayonnaise mixture and combine thoroughly. Cover and refrigerate.
Enjoy the big game with these super sips.
For those new to the party, rock shrimp is a dynamic treat from the sea. A hard-shell cousin of the ever-popular white and pink shrimp, rock shrimp is more akin to spiny lobster in flavor and texture. This recipe, courtesy of Fort Lauderdale Marriott Pompano Beach Resort & Spa’s Executive Chef Richard Pelliccia, features the deep-water delicacy with a spicy rooster sauce kicker, the perfect bite for those super parties.
Crispy Rock Shrimp with Sriracha Aioli
- Rock Shrimp, peeled and cleaned
- Buttermilk – as needed
- All-purpose flour- as needed
- 4 Cups Mayonnaise
- 1/4 Cup Champagne vinegar
- 1/4 Cup Honey
- 3/4 Cup Sriracha
- 5 each Scallions, fine dice
- 1 1/3 tsp. Cayenne pepper
- 1/2 tsp. Celery salt
- 1/4 tsp. Coriander, ground
- Salt and pepper to taste
- Pre-heat fryer to 350 degrees
- For the aioli sauce, combine all items together with a whisk. Season with salt and pepper to taste. Place aioli in cooler for use later.
- Place shrimp in a separate bowl. Add buttermilk to shrimp, just enough to coat the shrimp.
- Add a small amount of salt and pepper to the shrimp and thoroughly mix until coated.
- Add shrimp slowly to the bowl of flour
- Mix shrimp with hands until coated with flour and no longer feels wet
- Place shrimp in fryer basket and lower into the fryer
- Allow to cook for 3-5 minutes or until golden brown
- Remove shrimp from fry basket and drain off excess oil
- In a separate bowl, add shrimp and small amounts of sriracha aioli to taste
- Place in a serving dish and enjoy
Recipe and image courtesy of Fort Lauderdale Marriott Pompano Beach Resort & Spa
For Chef Nancy Oakes recipe for Drunken Shortribs with Tomato Chili Sauce and Cabbage Lime Slaw, head to page two.
Take your Super Bowl party dining options to the next level with this recipe from internationally acclaimed chef Nancy Oakes. The award-winning culinaire behind San Francisco’s Boulevard, Oakes’ recipe for Drunken Shortribs with Tomato Chili Sauce and Cabbage Lime Slaw, via All-Clad Metacrafters, is a flavor party in and of itself. Be forewarned: this recipe is intricate and time consuming, but well worth the trouble. Enjoy.
Drunken Shortribs with Tomato Chili Sauce and Cabbage Lime Slaw
- 8 lbs. beef chuck short ribs, boneless
- 6 dried New Mexico chiles
- 12 roma tomatoes, halved
- 1 7 oz can of chipotle pepper in salsa adobo
- 2 yellow onions quartered
- 6 cloves of garlic
- 2 tbsp. dried oregano
- 2 tsp. cumin seed, toasted
- 2 tbsp. coriander seed, toasted
- 1/2 tsp. ground cinnamon
- 1 bunch cilantro, sprigs picked from the stems and stems reserved
- 1/4 cup oil
- 1 bottle Repanso Tequila
- Kosher salt and freshly ground black pepper to taste
- Wipe clean the dried chilies and remove the stems, seed and veins. Toast the chilies in a medium hot oven for a minute or two until they just start to change color, remove stems and seeds. Soak the toasted chilies in water for at least 30 minutes, drain and reserve the soaking water.
- In a spice grinder, add the toasted cumin and coriander seeds. Grind into a fine powder.
- In a blender, add the soaked chilies, tomatoes, onion, garlic, oregano, cumin, coriander, cinnamon and cilantro stems. Add about 1 cup of the reserved soaking liquid and blend, add more liquid if necessary to obtain a very smooth & thick consistency. Adjust the seasoning with salt and pepper.
- Blot the short ribs dry with a paper towel and season well with salt. Heat the dutch oven over medium high heat, add the oil and wait until it shimmers. Add the short ribs and brown on all sides, be patient, this will take a few minutes per side. Once the beef is browned, remove and set aside.
- Remove all but 4T. of oil from the pot and return to medium heat, add the reserved tomato-chili sauce, bring to a simmer and stir frequently, about 3–4 minutes. Stir in the tequila, and then return short ribs to pot.
- Cover and place in 325°F oven. Cook for 2 hours, turning the short ribs over every once in a while. At 2 hours remove the lid, return to the oven to cook for 1/2 hour. This will reduce the sauce and deepen the color. Check for doneness by piercing the roast with a thin knife or fork. Once there is no resistance in the center, remove from the oven. Let cool in sauce. Degrease the sauce by ladling off any excess oil at the top. Adjust seasoning.
- To serve, remove the beef from the sauce, gently pull the warm beef apart with two forks, pour the warm tomato-chili sauce over the pulled beef.
Cabbage Lime Slaw
- 1/2 head green cabbage, sliced very thinly
- 1/2 head napa cabbage, sliced very thinly
- 1 small onion, halved and sliced very thinly
- 2 julienned jalapenos, seed removed
- Pickled cilantro leaves
- 1–2 ea. Juice of limes
- 1–2 tsp. salt
- 2 tbsp. sugar
- Toss everything together and serve immediately or drain before serving if made ahead. Adjust seasoning.
- Queso Fresco: Corn tortillas, diced avocado seasoned with lime and salt
- Place a generous spoonful of meal and sauce on a warm corn tortilla. Sprinkle with warm queso fresco and diced avocado, top with a pinch of slaw.
- Serve to friends with more tequila.
Recipe and image courtesy of All-Clad Metacrafters