Super Bowl Party Food - Part 2 of 2

Hi! This is Food Done Right. Again, this is Part 2 of our Super Bowl Party. Again, we're making Buffalo Wings with the blue cheese sauce. We are making double baked potatoes or twice-baked potatoes with sour cream, bacon and scallions. We are going to make Super Nachos and we are also making bacon-wrapped shrimp with the red-pepper coulis. So in this episode, we are just going to be finishing those things up. And so you have got to put a -- you don't want to season this with salt or pepper because the bacon is already really salty, so don't add any seasonings to it. Maybe later, if you want, you can but also remember we have the pepper coulis which would go on top fennel sauce. It is really important to make sure your pan gets really, really hot, because that helps make the bacon tighten up and stick to the shrimp very nice. Also I think our chicken is done. I'm just going to pull out our chicken, it's been in there for probably close to a half an hour now. You want to make sure it's done. A good way is to kind of pull like one of them apart and see inside no pink. You don't want to overcook your chicken though because it will dry out and not be good. Everybody will make fun of you because you can't make chicken and that's not a good thing. Alright, our pan, we see, it's hot enough, that's hot enough. You can hear it sizzle. That's what you want to hear. Remember you want to get the open side down. So where the bacon ends, you want to put that side down. Again, that's to help seer it on the shrimp. And you are going to want to seer both sides. So leave yourself enough room in the pan so that you can flip it over easy enough. You don't want to run out of room in the pan and you can't flip it over. Our pan over here is hot enough too. We can add our bacon. Again it's a dry pan, no fat because this is all fat pretty much. If it sticks that mean it's not done. So you don't want to rip the bacon. So just let it seer and when it pulls up easily that means it's done, you can flip it over. Just flip over the shrimp, you can see the nice seer. So you have got to be careful of it, the bacon is falling off. You don't want the bacon falling off. These will almost cook all the way through in the pan but just to be safe, I'm going to put them on a sheet pan and cook them in the oven, just to finish some -- you don't want to get anybody sick at your party. Now we are going to start our Super Nachos. They are super because we are going to make super ground beef. So I have got my pan real hot here, well it's getting hot. Remove the ground beef and we are going to seasoned it with cumin, a little cayenne pepper and some paprika. So you want to get your pan real hot, of about a meat here. So just break it up in the pan, it's fine. Just take a little bit, that's okay, it will come off as you cook it. You just want to break it up real small. Season it really well. Salt, pepper, cumin. Cumin is the one of those herbs that's just something - it's just amazing, it really is. You don't need a lot because it's very strong. And you don't want to overpower your meat with such a strong cumin flavor. Okay, so I just pulled the shrimp out of the oven. If you pick him up and squeeze it a little bit, it's going to be hot, it's going to be really firm. That's how you know it's done. I cooked these for seven minutes, so you can see the bacon wrapped up around these pretty nicely. You can see a few came undone. That's expected. Some of them are going to come undone. It's just how it is. We are going to start our Super Nachos. So I just got a baking pan here and cover the bottom with chips. So I have got my ground beef here. I am just going to sprinkle it over the top. We are going to make a couple of layers. So use some ground beef, I have some diced tomatoes, salsa and of course cheese. Put the tomatoes right over the top and then the cheese. Lots of cheese is good, more cheese is better. Of course salsa, don't be shy with this stuff, because you can never have too much going. And of course remember, if the Nachos sticks together, that still counts as one Nacho. So more chips, put them all in there. I have got some in the bag, but I have got this other bag too. Depending on how many people you are doing this for, you make more or less. I know this is for like two people. If you want to do more, for like 20 people, you can. This is for like two people. More cheese on top, tomatoes, nacho, careful not to spill it over. And then what I'm going to do when I'm done with this, we are going to throw it in the oven. That will keep your chips real crispy, and I love cheese. So more salsa at the top. And then after we pull this out of the oven, we are going to top it with some sour cream and guacamole. Then of course the rest of our ground beef. So you can see, just go right over the top. There we go. So this, I'm just going to throw right in the oven just like this. It's about the cheese and heat it all up. And then we are going to top this with sour cream and guacamole. So for our Buffalo Sauce, what we have here is Frank's RedHot Original, that's what most restaurants use for their hot sauce, believe it or not. So what I did is just take the sauce throw it in the saute pan with a little butter. You can see it's kind of broken, it's going to be broken -- add a little bit of water or chicken stock. That will help bring it back together. So just a little chicken stock. If your sauce is broken it's because there is too much fat, and this is mostly fat, it's a lot of butter. What we are going to do is we are going to coat our chicken in here because we have a blue cheese sauce we are going to dip it in. So what I'm going to do is just take all the chicken, throw it in here reheat it and coat it in our sauce and then pour the sauce right over the chicken. We have a nice coating. It's going to be so good . I put all my chicken in there, turn all the way up and then just toss this. Okay I have got the chicken laid out in my pan here and I'm just going to pour the sauce right over the top. So extra in case if anybody wants a little extra sauce, and again for this we are going to use the blue cheese for dipping, which is going to be really good. Now we are going to finish our potatoes. Over here we have got the potatoes, bacon, sour cream and scallions, it's just a green onion, cut the top off. So cut these as fine as you can, so you are just going to sprinkle them on top. So I am going to just small spoonful sour cream, just small spoonful. And then of course we add our bacon we cooked, and then scallions on top, and that's twice-baked potato. So we have our food here for our Super Bowl Party, and visit our website at www.fooddoneright.com. If you have any questions you can email us at info@fooddoneright.com. Stay tuned for, we are doing some cooking classes you can sign form and thanks for watching. Enjoy the food.