Calling all superbowl fans...

Catering the Super Bowl is a major undertaking.
Raymond James Stadium in Tampa where the game is being played holds 65,857 people and has nearly 200 suites, as well as a couple restaurants and 93 concession stands and portable operations. With all those hungry fans, Levy Restaurants is making a lot of food. In fact, their projections for how much food they will sell are a bit staggering:
55,200 hot dogs
14,500 burgers
2,250 pounds of beef short ribs
32,400 slices of pizza
107,250 pieces of chicken tenders
2,500 pounds of shrimp, lobster, oysters, and crab
12,000 pieces of assorted desserts
Thats a lotta grub!


Here are some of the recipies Created by chef Ron Krivosik of Levy restaurants for the players and staff of both teams for Superbowl sunday!

approximately 30 chefs come in from all over the country and then as far as hourly and support [staff] that's going to be anywhere from 100 to, on the day of the game [when] we have cooks in the stands and in some of the clubs, around 400 people. - Chef ron


Jerk Chicken wings
6 pounds - jumbo chicken wings
6 tablespoons - vegetable oil
6 tablespoons - Spanish onion1/2 pepper - scotch bonnet pepper
1 pinch - fresh ginger,
grated
1 clove - fresh garlic
1 pinch - fresh thyme
1 tablespoon - red wine vinegar
1 teaspoon - light brown sugar
1/4 teaspoon - cinnamon, ground
1 pinch – nutmeg, ground
1/4 teaspoon - allspice
1/2 cup - lime juice
1/2 teaspoon - kosher
1 pinch - black pepper

* Scotch Bonnet peppers are one of the hottest peppers in the world and similar to the habanero pepper. Please substitute habanero pepper if Scotch Bonnets peppers are not available.

Preparation
Combine all ingredients in a large bowl and let stand at room temperature for 10 minutes. Add the raw chicken wings to the Jerk Marinade; cover and refrigerate. To enhance their flavor, allow the chicken to marinade over night. After the chicken wings have marinated over night, re-season with a little salt and pepper before grilling. Heat the grill to medium and lightly oil the grates before putting the wings on. Grill each wing should take 12 minutes, 6 minutes per side. Remove from grill, garnish with grilled lime halves and enjoy! We recommend serving your Jerk Wings with a citrus barbecue sauce and blue cheese dip. Makes about 3 dozen wings to serves 6-8 people.



Tampa Dogs:
4 – jumbo all beef hot dogs
1 cup - cheddar cheese sauce
1 cup - spicy chili con carne (your favorite brand)
1/4 cup – jalapeños, sliced
4 – hot dog buns

Preparation
Grill the hot dogs until they are heated through for 5-6 minutes. Next, warm the cheese sauce and chili in two separate medium sauce pans until hot and bubbly. Then place the hot dogs in the fresh buns and top with chili and then cheese sauce. Finally, top the hot dogs with the sliced jalapeños. Serve the Tampa Dogs with a fork and knife and enjoy!




Lechon Asada
( cuban style5-7 pounds - pork shoulder, bone in
3 cups - chimichurri marinade

Chimichurri Marinade:1/4 cup - parsley, stems removed 1/4 cup - cilantro, stems removed 4 cloves - garlic, crushed 2 - jalapeño pepper, minced 3/4 cup - red wine vinegar 1/3 cup - fresh squeezed lime juice 1 1/2 cups - olive oil 3 teaspoon - salt 1 tablespoon - black pepper

Preparation
In a food processor, add parsley, cilantro, garlic, vinegar, lime juice and jalapeños. Pulse the processor for 30 seconds until the herbs are chopped. With the processor running, add the oil slowly to incorporate evenly. Transfer to a medium mixing bowl and set aside 1 cup for later preparation.Lechon Asada:With a sharp knife, carefully make deep cuts into the roast on all sides. Coat the roast with the Chimichurri Marinade, cover with plastic wrap and let marinate 2 to 4 hours.Preheat oven to 325°F. After marinating, remove the pork from marinade and place into a roasting pan. Once there, cover the pork with foil and cook for 2 1/2 hours. Remove the foil and cook for an additional 1 hour to deepen color. The roast is done when a fork pierced into side will easily flake meat.Once out of the oven, place on cutting board and using a fork, "pull" the meat into medium size bowl. Shred the meat about the size of a postage stamp. Put the shredded pork in a clean mixing bowl and toss with reserved Chimichurri Marinade

Lechon Asada can be enjoyed on fresh Cuban bread as a sandwich for a fantastic lunch, or served with yellow rice and black beans as a homestyle Cuban entrée, enjoy!



SUPER BOWL CUBAN


Ingredients
1 loaf - cuban bread, 36 inch extra long loaf
1 pound - roast pork loin, thinly sliced
1 pound - black forest ham, thinly sliced
8 slices - swiss cheese
8 slices - tomato
8 slices – pickle, sliced lengthwise
1/2 pound – salami, thinly sliced
1/2 cup - Dijonaise Dressing

Dijonaise Dressing: 1 cup - Dijon Mustard 1 cup - mayonnaise 1 tablespoon - honey

Preparation
To begin, slice bread in half lengthwise and spread Dijonaise Dressing on both sides of the bread. Then place the pork loin, ham and salami on one side of the bread. Top the meats with the swiss cheese, then the tomatoes and pickles. To finish, insert a bamboo skewer into the sandwich about every 2 inches down the length of the sandwich. Slice the sandwich between the skewers and place on serving platter. Enjoy!Dijonaise Dressing: In a medium sized mixing bowl, combine the mustard, mayonnaise and honey and mix well. Cover the bowl and store in a refrigerator.

Florida Strawberry Crisp


Ingredients
8 cups - strawberries
1/2 cup - granulated sugar
1 tablespoon - orange zest
2 tablespoons - cornstarch
2 tablespoons - Grand Marnier liquor
1 teaspoon - vanilla extract
2 tablespoons - orange juice

Streusel Topping (recipe below)
Butter to grease baking dishS

treusel Topping
3/4 cup - all purpose flour
1/2 cup - granulated sugar
1/2 cup - butter
1 teaspoon - vanilla extract
Pinch - salt

Preparation
Preheat oven to 350 °F and butter the bottom and sides of an 8-inch x 8-inch baking dish. Begin by cutting the very top of each strawberry to remove the leaves. Then slice each strawberry in half and place in large mixing bowl. In a separate mixing bowl, combine the cornstarch and sugar and mix. Then add the orange zest, Grand Marnier liquor, vanilla extract and orange juice to the second mixing bowl with sugar and mix well. Next, pour this mixture over the strawberries and gently fold together. Place the strawberry mixture in the greased baking dish and top with streusel topping. Bake for 45 minutes at 350°F. Once baked, remove from oven and allow to cool for 10 minutes before serving. Streusel Topping: Cut the butter into cubes and place in a food processor. Add the flour, sugar and vanilla. Pulse the food processor just until the mixture is combined, but still course and crumbly. It is important not to over mix.