Barry: Welcome to Food done right, I’m Barry and today we are doing a super bowl episode so we are going to be making super bowl foods that everybody likes so you can impress all your friends on super bowl party this is here. We are going to do Twice-Baked Potato, add these red potatoes and also purple proving potatoes just in different color you know. We are going bake this and put large get stuff in them and also doing bacon wrapped shrimp we got this big shrimp here, bacon and just a little Red Pepper Couli on top on that. We also going to bake some drum sticks and do sauce with it and do blue cheese dressing for it we’re also doing super nachos. Everybody loves nachos we are going to do really tasty seasoned beef with that so its going to be great.
Today we are going to something different we can do everything all once. You don’t want to serve stuff be done in new one something else we are going to do everything at same time to save on time so see I got my potatoes going. Now I need to get my drum sticks going. Usually I use chicken wings but thus kind of weak little –I tried to get the bigger drum sticks, seasoned ground then I’m go ahead and stir in the pan, pan going over here it row hot so then I’m put in the oven. So the useful plate take 25 minutes or only in the oven. We want to make sure you cook all the way though you don’t want to get any bodies. So pans –high we can hear, you want to heat that sizzle really don’t want to over heat your pan, cooled on your pan too much for this cup. Notice I’ve put the season side down first then I’m going to season the other side.
So I’m stir this on well both sides put on sheet tray and put them in the oven about 20 minutes so well my chickens going I’m going to start the red pepper couli for my shrimp. Red pepper couli is just right well couli is the sauce made up of the item that you’re using, so you can do tomato couli and that’s one is going to be red pepper, so red peppers, onion and add chicken stock so in the sauté onions get up the bell peppers sautéed up add a little chicken sauce and then blend it that’s going to be our sauce right there so just chop up your onions they don’t have to look for anything so just go to cooking down.
So I’m going to start with these then will do the red pepper then, for this you don’t want to get lot of color with your onions you just want them to be caramelize giving color will make your sauce darker and you don’t want to, nice red color were get my pan hot add the onions -- that they go for few minutes and then I’m going to add peppers so you can see my onions are nice and caramelized not too much color we go ahead and add my red peppers so important that your red peppers what down a bit that takes out all the flavor in the sugar is add in the pepper
So I’ll turn this down to medium heat so we don’t burn and that will help -- all the flavor from this and that’s going for about 20 minutes, you can see this chicken brown a little better, my pan was little bit hot or so the second time that’s -- you want your skin nice and crispy also if you have hotter pan you chicken bowls that so you want to get your pan really, really high so your chicken doesn’t taken its doesn’t pull the, you don’t want the pull the skin or you want to leave that skin for that’s all your flavor nice and crispy just like that so I’m going to pull this off take on my sheet tray but these in oven.
So our peppers have cook down its about 15 minutes or so and see their nice and soft but you are doing is cooking all the sugars out giving more flavor so I’m just going to cover with some chicken stock bring it back to boil. I’m going to cook for another 20 minutes are so then I’ll blend it and our sauce will be done and this again is for our bacon wrapped shrimp this is going to sauce for the bacon wrapped shrimp, okay so now mushroom -- with shrimp this more to be peeled but they have not been divined so what you want, just take your knife roll carefully and just cut on the back and putting on the inside sometimes our stuffs -- so there is nothing in the too but I saved so on that did have so you just want to pull that out.
So just pull that out you done that, so now we can wrap this in bacon make them even better so I make sure better but if you put bacon with it its better so just layer bacon out made up Roth in one piece of bacon shrimp so may be not even that these are pretty big shrimp there U15’s that means there is about 15 per pound just bowl this up make a little whole thing so gain just flat your shrimp out -- are you bacon turned out for your shrimp in that and then just rolled up and then I’m going to stir this and then finish them off in the oven.
Now if you bacon is too long you can cut it and save the bacon for later. Hi! So potatoes are done remember I said earlier fork tender so that’s take this knife stick in there and just falls right off so that’s by fork tender.
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