The big all-American holiday is here, it's Super Bowl
Sunday.  What was just a championship game as a kid has turned into a major event, with, after the teams themselves, a
major emphasis on being a food holiday.  Amateur cooks, pro-chefs, celebrichefs, moms, dads, college kids, singles,
everyone becomes a foodista today.  Some go for eleborate spreads, I've been staying connected thru Facebook to lots
of the big parties in Florida.  Some simply go for chips, dips, chilies of all types.  In fact a chili that is becoming pretty
popular is the white chili...too many variations on that too mention, but usually chicken or turkey is substituted for the
beef or pork.  Pastas, cold, hot, stuffed, or not...grilled ribs, vegetables, fruits, tacos, and the usual STAR of most
Super bowl parties, Chicken wings.  Boiled, fried, smoked, grilled, breaded, buffalo, jerked..you name it.  This day brings
out everyones' American multi-cultural background.  Kielbasi in kraut, pigs in a blanket, brisket, shrimp, scallops,
clams and mussels...the list is endless.  The best part of this day, nothing is correct, everything goes.  Everyones' Super
Bowl spread is a winner.Much like the Saints will be... (ok, much like the Colts...).  So, here are two ideas for your half
time party.  One, Chipotle and Garlic Rubbed London Broil with sauteed red peppers and onions, and Lemon garlic
Shrimp.  Surf and Turf...or is it now Land and Sea???  or Terra e Mare??  Don't want the P.C.police after me on this one.

Get a nice sized London Broil (or two depending on your crowd size), and here's a note for you, when catering a party or
event at home, don't overdo one dish...the amount you make should be dependent upon all the other items you are
serving.  Everyone at your party is not going to eat an entree sized portion of each item. so, cook beware.  Don't waste
your time or money by overcooking.  A 3-4 lb. london broil when sliced thinly, will serve a party of 6 with other items on
the menu, so , let's start with that.  Buy a nicely marbled 31/2-4 lb. cut of top round london broil.  The key here is TOP
ROUND,  Do not go with other cuts of London Broil for this, they are tough...Bring the meat to room temp, marinate it
for two hours in 1/4 red wine, 2 tbs. soy sauce, 3 smashed cloves of garlic, black pepper, 2 tbs. vegetable or canola
oil, 1 hot chile or 1 tsp. of chili flakes, 2 tbs. honey or brown sugar, 2 bay leaves.  When done, pat the London broil
dry, and rub into it a mixture of 2 tbs. chipotle powder, 2 tbs. granulated garlic, 2 tsp. kosher salt, 1 tsp. oregano,
1 tsp. chili powder, onto both sides.  Then grill in a grill pan over medium heat, or on a gas grill.  10  minutes on the
first side....then 7 minutes on the other...adjust for thickness of the meat, and your preference in doneness...if you
like it medium-rare like the picture, then follow my times.  Let it sit for 10 minutes before you slice..Great served at
room temperature, which makes it a perfect GameDay buffet dish.  While the meat is marinating, make the peppers.
Slice 3 red peppers into strips, slice one onion into strips.  Saute' in a pan with some good olive oil stirring frequently
for 10 minutes, then add a thinly sliced clove of garlic, black pepper, 1 tsp. of vinegar, and kosher salt to taste.  Cook
for additional 6 mintues on low.  Serve along with the thinly sliced London Broil.  Slice this thin with a good sharp
knife...this is a piece of meat that is just all around better tasting when sliced thin.  Add some sliced italian bread
or sliced baguettes with it.  Construct your own little hors d'ouevres, the bread, some peppers and onions, and
the steak, bite in...you'll love it.

 Doesn't this scream Super Bowl? 

So that was your TURF party suggestion...onto the SURF side now....real simple, peel and devein 2 lbs. of 16-20
shrimp...rinse under cold water and pat dry.  Minced 4 cloves of garlic, 1/2 cup chopped flat leaf parsley, sea salt,
juice of one fresh lemon, black pepper, 1/8 cup vermouth...(side note on Vermouth, as a young child of the 60's,
this was one of most in Vogue alcohols of those times, a wine infused with a mix of various aromatic herbs..very
MadMen...it's great in cooking..). In a large pan, heat 3 tbs butter and 1/8 cup olive oil.  Add 1/2 the shrimp and
1/2 the other ingredients except the vermouth.  Shake the pan and turn the shrimp, cook only for about 5 minutes.
Remove with a slotted spoon and place in a covered bowl.  Add more butter and oil as needed, and cook the
rest of the shrimp, they should all be nice and pink, and slightly curled...Remove the second batch of shrimp to
the covered bowl.  Now, add the wine to the pan, 1 tsp. of butter and let this reduce for about 5 minutes, then pour
it over the shrimp.  Toss well, let sit for 5 minutes, taste for seasoning, maybe add another squeeze of lemon.
Then serve on a platter with some of the same bread you've already cut up for the steak.  See.  Two dishes which
have the same accompaniment , makes it easy...


These are even good when the've come to room temperature...of course they cannot stay out for hours, but they
are perfect without direct heat under them.  And these dishes will only compliment your Super Bowl table...or
they can be the stars of the day..

  Serve it with some lemon slices for a
garnish...shrimp, lemon, parsley, and garlic...winning combo...( i was going to say, TOUCHDOWN, but that  would
be too corny...i said it anyway...)