Big Game Bash! Great Food For Super Bowl Sunday, not the healthiest, but hey we all need a cheat day!

Grilled BBQ Potato Skins

Ingredients

• 3 russet potatoes, scrubbed
• 4 slices cooked bacon, crumbled
• 2 tablespoons butter, melted
• 1 clove garlic, minced
• 3/4 cup Cheddar
• 1/2 cup barbecue sauce, warm
• 1/2 pound pulled pork
• Sour cream, for topping
• 2 tablespoons snipped chives, for garnish

Directions

Preheat oven to 350 degrees F.

Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle.

Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it's cooled.


Buffalo Wings

 Ingredients

• 12 whole chicken wings (about 3 pounds)
• 3 ounces (6 tablespoons) unsalted butter
• 1 small clove garlic, minced
• 1/4 cup hot sauce
• Kosher salt

Directions

Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.

Chunky Guacamole

Ingredients

• Kosher salt and freshly ground black pepper
• 4 ripe avocados
• 3 limes, juiced
• 1/2 red onion, chopped
• 1 garlic clove, minced
• 2 serrano chiles, sliced thinly
• 1 big handful fresh cilantro, finely chopped
• Extra-virgin olive oil

Directions

Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

Bacon-Wrapped Shrimp with Chipotle Barbecue Sauce

Ingredients

• 20 strips bacon (about 12 ounces)
• 20 medium-large shrimp, shelled and deveined (about 1 pound)
• 1/2 cup barbecue sauce
• 1/4 cup canola oil
• 3 tablespoons lemon juice
• 1 teaspoon dijon mustard
• 3 tablespoons chopped chipotles in adobo sauce
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper
• Freshly ground pepper

Directions

Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler.
Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels. Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling. Thread 3 to 5 shrimp on each bamboo skewer.
Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and 1/4 teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping.
Preheat a grill, grill pan or broiler. Grill or broil shrimp (on a foil-lined baking sheet, if broiling) for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through, about 4 more minutes. Serve with extra sauce.