Planning the Perfect Super Bowl Party with Top Chef's Tiffany DerryJulieVR
Top Chef’s Tiffany Derry knows how to throw a party – and cook for one. The viewers’ favourite in Season 7 has some advice for those planning to host a Super Bowl party tomorrow, as well as some fabulous recipes (Shrimp Nachos with Mango Salsa! Pepper Jack & Chorizo Potato Skins! Tequila and Lime Chicken Bruschetta Mozzarella!) that will make you seem like a celebrity chef in your own living room.
Here are Tiffany’s suggestions when it comes to planning a stress-free Super Bowl party – or any party, for that matter!
Every mistake was supposed to happen. I always say that you never mess up a recipe; you just create a new one.
Spice it up. Sometimes ordinary, simple dishes just need an extra pop of flavor to bring them to life. My Pepper Jack & Chorizo Potato Skins recipe is a great example. By just adding some Sargento Shredded Pepper Jack Cheese and some chorizo sausage it gives it extra spice and really elevates the dish.
Choose quality ingredients. All-natural really makes a difference in cooking.
Get cheesy. Everybody loves cheese. Incorporating an all natural never processed cheese gives dishes a rich, authentic flavor and a beautiful golden brown color.
Just have fun! Everyone tends to get really stressed out when they’re entertaining but it’s important to relax and breathe.
And a few of her recipes to make your day even more delicious!
Pepper Jack & Chorizo Potato Skins
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 20 potato skins
10 small red potatoes
2 Tbsp. olive oil, divided
8 oz. chorizo sausage casing removed
1 tsp. kosher salt
¼ tsp. freshly ground black pepper
1 cup (4 oz.) Sargento® ChefStyle Shredded Pepper Jack Cheese
4 green onions, thinly sliced
4 oz. sour cream for garnish
Wash potatoes and put on a baking tray. Bake at 400° F about 30 minutes or until a fork is easily inserted.
Heat a sauté pan with 1 Tbsp. olive oil and add chorizo. Cook until lightly browned, stirring frequently to break up chorizo into small pieces. Remove from heat and set aside.
When potatoes have cooled, cut in half and scoop out potato, leaving about 1/8-inch thick shell. Drizzle with remaining olive oil and sprinkle with salt and pepper. Place on a lightly greased baking pan and fill with cooked chorizo and cheese.
Bake at 350° F for 15 minutes or until the cheese is melted and heated through. Sprinkle with green onion and serve with sour cream.
Shrimp Nachos with Mango Salsa
Prep Time: 20 minutes
Cook Time: 20 minutes
½ bag (10 oz.) tortilla chips, scoops-style
2 cups (8 oz.) Sargento® Artisan Blends® Shredded Authentic Mexican Cheese, divided
1 ripe mango, seeded, peeled and cut into very small chunks
1 large ripe tomato, seeds removed and cut into small chunks
1/3 cup fresh cilantro leaves, chopped
½ small red onion, finely diced
Juice of 1 lime
2 tsp. salt
1 tsp. pepper
½ lb. cooked shrimp, 51/60 size
4 oz. sour cream
Preheat oven to 350°F. Put the tortilla chips on the baking sheet, top with 1 cup cheese and bake about 4 minutes until cheese is melted.
Meanwhile, gently combine the mango, tomatoes, cilantro, onion, and lime juice in a medium bowl. Sprinkle with salt and pepper.
Top chips with shrimp and mango salsa and remaining cheese. Bake about 2 minutes more until cheese is melted. Drizzle with sour cream and serve immediately.
One lime yields about 2 Tbsp. juice. Have at room temperature and roll firmly on counter with the palm of your hand before cutting in half.
Tequila and Lime Chicken Bruschetta Mozzarella
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 20 bruschetta pieces
Lime Chicken Ingredients:
1 lb. boneless, skinless chicken breast, cooked
¼ cup lime juice
½ cup tequila
½ tsp. lime zest
1 tsp. ground cumin
½ Tbsp. freshly ground black pepper
½ tsp. salt
1 Tbsp. honey
Tomato Relish Ingredients:
2 tomatoes, diced small
4 fresh basil leaves, chopped
1 garlic clove, chopped
1 tsp. salt
½ tsp. pepper
1 Tbsp. olive oil
20 ½-inch thick sliced French Baguette, toasted
1 ¼ cups (6 oz.) Sargento® Artisan Blends® Shredded Whole Milk Mozzarella Cheese
Mix lime juice, lime zest, tequila, cumin, salt, pepper and honey in a bowl.
In a separate bowl, shred chicken into medium size chunks and pour lime mixture over. Stir to coat. Marinate at room temperature for 10 minutes.
Combine relish ingredients in another small bowl.
Place baguette slices on baking sheet and top with drained chicken mixture, tomato relish and cheese.
Bake at 350°F for 5 minutes to melt cheese.
You will need 2 limes to yield ¼ cup lime juice. To yield the most juice, have at room temperature and firmly roll limes on counter with the palm of your hand before cutting in half.