Super Bowl Sunday

Here is what my superbowl Sunday looked like!

Started off with a slab of ribs on the grill to serve at kickoff. 

Then I did a quick Cajun Peel-N-Eat Shrimp for the second quarter.

After the half time festivities I assembled the Italian Nachos. 

Of course as a midnight snack, I made Sean's favorite lemon cake. 

Ribs: Get one slab of baby back ribs. Dry with a paper towel and remove the silver skin from the back. Mix together 1 tsp of the following and rub all over. pepper, salt, smoked paprika, garlic powder, onion powder, chili powder, oregano, cumin, bronzeville rib rub, pork rub. Put both burners on your grill, one to medium high and one to the lowest setting possible. I also brought a little smoker box with me and a piece of foil. Place your smoker box over the hotter part of the grill. Place your ribs on the cooler side but towards the middle. Cover the ribs and smoke box with foil loosely so the smoke gets trapped under the foil and flavors the ribs. Close the lid and leave them there for 25 minutes. Flip over and re-cover the ribs, close the lid and leave alone again for 25 minutes. Lastly, turn off the burner where the ribs are and put the hot side to medium. Flip the ribs again for 10 minutes and cover. One more flip and another 10 minutes and your ribs are delicious. Cover with your favorite sauce. 

Peel-N-Eat Cajun Shrimp: 2 pounds of Easy Peel, Raw 16-20 shrimp. In a deep saute pan, heat 3 tbsp butter, 1 diced shallot, 2 green onions (whites only), 4 cloves of garlic, and 1 TBSP each of new orleans cajun seasoning and 1 TBSP of New Orleans BBQ shrimp seasoning. (You can use any BBQ shrimp or cajun seasoning mix just make sure the sodium level is not over 80 mg in either, otherwise your dish is too salty). Once your shallot is softened in your pan, add 3 TBSP Worcestershire and 1 cup white wine. Let simmer and reduce for about 5-7 minutes. Add in 5 more TBSP of butter and let melt. Finish with 1 cup of seafood stock. Simmer that for 5 minutes. Add the shrimp and season with another tsp of each seasoning. Let cook until all shrimp are pink and broth is bubbling. Serve with some crusty bread toasted with olive oil, season salt and pepper. 

Loaded Italian Nachos: This is inspired by Guy Fieri. load up your nachos italian style with Italian sausage, pepperoni, salami, mozzarella, pepperoncini peppers, hot cherry peppers, garlic, parsley, basil, and tomatoes. Put it under the broiler for 10 minutes and then top with equal parts ricotta and sour cream mixed together. 

Lemon Cake