Super Bowl 2011: Bobby Flay suggests oyster shooters
"One of the things I make sure I do is make things people recognize, but I put a twist on them," Flay says. "Don't make Buffalo wings. Make an Asian style wing or make them with chipotle. Mix it up!"
"People expect certain things during the Super Bowl, like chili," Flay says. "Make it a New Mexican green chili, and serve with tortillas."
His best advice is cook whatever you can before guests arrive and the game starts, and he shares a recipe for the first time with Zap2it. (See below)
"You don't want to be in the kitchen," Flay says. "You want to watch the game."
Flay, about to launch his fifth TV show on air now with NBC's "America's Next Great Restaurant" still spends most of his time in kitchens, not in front of the camera. Come Sunday, Flay will be cooking at his Vegas restaurant, and not rooting for either team.
"I am a huge Giants fan," he says. "So I'm just hoping for a good game."
For a Super Bowl spread, Flay suggests oyster shooters, and preparing them before kickoff.
"Shuck oysters or get your fishmonger to shuck them," he says. "Take vodka, tomato juice, fresh orange juice, a little bit of fresh lime juice, and some bottled horseradish and mix that up. Put an oyster in a bottom of a little shot glass and pour mixture over it and serve as oyster shooters. They are delicious and Super Bowl friendly."
Bobby Flay's Oyster Shooters
12 raw oysters
Cocktail Sauce, recipe below
Green Tabasco sauce
Thinly sliced green onion
Place 1 oyster in each 12 double shot glasses, top with a few tablespoons of the cocktail sauce, a splash of green Tabasco sauce, some lime zest and a few green onion. Repeat with the remaining ingredients. Serve 3 shots per person.
1/2 cup ketchup
3 tablespoons prepared horseradish, drained
1/4 cup Vodka
1 tablespoon chipotle chile puree
2 teaspoons Worcestershire sauce
1 teaspoon finely grated orange zest
3 tablespoons fresh orange juice
2 tablespoons lime juice
Salt and freshly ground black pepper
Whisk together all ingredients in a small bowl, cover and refrigerate for at least 30 minutes and up to 8 hours before serving.