Happy New Year, Foodies, and welcome to the show that explores great cuisine and exposes the secret recipes of New England’s best chefs. New Year’s resolutions are all about promises you keep to yourself:“I’m going to change my life around, get a new job, make more money, have a better social life, lose weight, exercise, eat healthy…” Listen, we can’t help you with the job or money, but we can turn you into a heart-healthy culinary hot shot this football season, so you can get that social plan on track and start impressing your friends with some serious Football Comfort Food—and throw the ultimate Super Bowl Party.NFL might mean National Football League; but during football season in this kitchen it means No Foodies Loose, because we’re gonna set you Foodies up at home with the best Football Party Eats that not only TASTE great, but aren’t bad for ya’ either! Meet Al Maykel, Executive Chef at EVOin Worcester. Al specializes in great tasting grub that doesn’t pack on the pounds or harden the arteries.
“Al, we’ve got a busy show ahead of us. You know the deal with us FOODIES… we’re not experienced chefs, but we can maybe pull-off ONE great dish at a time, with the right guidance. Most importantly, we want to impress our wives, husbands, family and friends with something OUT-OF-CONTROL TASTY, so can you get us to First and Goal with a great line up today?”
Gluten Free Buffalo Fingers
12oz chicken tenders cut into bite sized pieces
1/8 cup white wine
¼ cup Franks Red Hot
2 T Canola Oil
Gather all ingredients
Coat chicken pieces with cornstarch and shake off any access cornstarch.
In a hot sauté pan add canola oil.
Add chicken to pan and brown both sides.
Deglaze the pan with white wine.
Add buffalo sauce and allow chicken to simmer until chicken is fully cooked and sauce reduces.
1 avocado halved
1 t chopped garlic
1 T olive oil
¼ cup fire roasted tomatoes
¼ lb fresh baby spinach
Salt and pepper to taste
Gather all ingredients.
Half an avocado removing the pit and skin and place in a 375degree oven with a little olive oil, salt and pepper for 5-8 minutes.
In a medium hot sauté pant add olive oil.
Add garlic and sauté briefly.
Add roasted tomatoes Salt, Pepper and baby spinach. Cook till spinach is half wilted.
Plate your spinach, tomato, garlic mixture on a plate. Top with baked avocado and drizzle with balsamic reduction.
Margarita Marinated Pork Tenderloin with Spicy black beans
5 oz tequila
3 oz triple sec
2 oz roses lime juice
¼ cup honey
2 T A1 steak sauce
1 cup orange juice
¼ cup BBQ sauce
Spicy black Beans:
¼ cup diced onions
¼ cup diced tomatoes
¼ cup diced peppers
¼ cup diced plantains
1 T chopped garlic
16 oz Black beans
1 T chili powder and Cajun seasoning mix (50-50 mix)
Salt to taste
Pin head of ghost chili paste (any chili pepper or hot sauce will work…just depends how hot you want it)
2 T canola oil
2 Pork tenderloins cleaned and trimmed
Gather all ingredients.
Combine all marinade ingredients, whisk together thoroughly.
Clean and trim pork and in a bowl place pork and marinade in refrigerator for 24 hours.
Once marinated, sear pork on all sides in a hot sauté pan and bake in oven at 375 degrees for 15 min or until an internal temperature of 135 degrees is achieved.
While pork is in the oven bring a pan to a high temperature, add canola oil, onions, peppers, tomatoes, plantains, and garlic and sauté until onions become translucent.
Add black beans and seasonings.
Cook until beans are tender.
Once beans and pork are finished, plate the beans, slice the pork and serve.