Planning a Super Bowl party? Need an alternative—or addition—-to hot wings and nachos? Score like a pro with these delicious (and easy!) recipes from DiRōNA chefs.

DiSalvo’s Station, Latrobe, PA
Filet Mignon Bruschetta

Ingredients:

• 3 hearty slices of Italian hard crust bread
• 3 2-oz. medallions filet of beef tenderloin
• 1 cup of fresh Roma tomatoes (seeded and diced)
• ¼ cup fresh chopped basil
• 1tbs. fresh garlic, diced
• ¼ cup extra virgin olive oil
• Salt and pepper to taste
• 1 tbsp. balsamic vinegar

Directions:

• Toast bread until golden brown and set aside
• In a medium sauté pan, sauté beef medallions until medium rare; add diced tomatoes, garlic, basil, olive oil, salt and pepper.
• Arrange slices of bread on plate and spoon the mixture on top.
• Finish with fresh graded Parmesan cheese and balsamic vinegar.

San Domenico, New York, NY
Shrimps and Cannellini Beans

Serves (4)

Note: Simplicity itself--very much in the Tuscan tradition--but without that fresh sprig of rosemary, the dish won’t come alive, as it should.

Ingredients:

• 1 lb. dried cannellini beans, soaked overnight
• 6 tbsps. extra virgin olive oil
• 1 garlic clove, chopped
• 20 large shrimp, peeled and deveined (20 count or larger)
• 2 rosemary sprigs
• ½ lb. tomatoes, peeled, seeded and chopped
• Salt and pepper, to taste
• ¼ cup extra virgin olive oil

Directions:

• Cook soaked beans in lightly salted cold water for 1 hour, or until tender, reserving 1 cup of the water.
• Heat 4 tbsps. of the olive oil in a casserole dish. Brown the garlic and remove it.
• Add the shrimps and cook on each side for 3 minutes. Remove from the heat and keep warm on the side.
• In a separate casserole dish, add the remaining 2 tbsps. of olive oil, 1 sprig of rosemary needles, the tomatoes, cannellini beans, the reserved water, salt and pepper to taste, and simmer for 6 minutes over medium heat.
• Remove from heat. Place on a serving platter, with shrimp on top.
• Drizzle with extra virgin olive oil, add a sprig of rosemary, and serve. The final dish should be moist, not soupy.

Beach Walk Crystal Beach, Destin, FL
Creole Coleslaw

Ingredients:

• 1 cup mayonnaise
• ½ cup ketchup
• ¼ cup white vinegar
• 1 tbsp. Prepared mustard
• 1 tsp. Worcestershire sauce
• ¼ cup sugar
• salt to taste
• cayenne pepper to taste
• 1 cup shaved carrots
• 6 cups shredded green cabbage

Directions:

• Combine the first 8 ingredients in a bowl and mix well.
• In a separate bowl, mix the carrots and cabbage. Drizzle with the dressing mixture; toss to coat well. Refrigerate until serving time.

The Oceanaire Seafood Room, Washington, D.C.
Cajun style shrimp and crab boil

Ingredients:

• 3 lbs. head and tail on large shrimp
• 3 lbs. blue crabs (whole)
• 1 lb. Cajun shrimp boil (dried seasoning)
• 3 lbs. red bliss potatoes (cut in half)
• 2 whole garlic bulbs (cut in half)
• 3 lbs. corn on the cob split in half
• 2 whole red onions cut in half
• 2 tbsp cayenne pepper

Directions:

• In the largest pot you can find, add all of the ingredients except for the shrimp, crab and corn. Bring to a boil. 
• Cook for five minutes, then add the crab, shrimp and corn
• Cook for five more minutes, then turn off, and let sit for 10 minutes
• Pour through a strainer, reserving liquid
• Pour all the ingredients onto a newspaper-covered table
• Supply bowls for shells and paper towels for guests, as well as a bowl of the cooking liquid for keeping shrimp hot. 

Cafe Cortina, Farmington Hills, MI
Gnocchetti Di Casa Con Le Medaglioni Di Aragosta

Serves (4) (28 gnocchi)

Ingredients:

• 5 Ea. potatoes (la ratte de Paris) 4- 6 lbs (unique boutiqish nutty flavor)
• ½ cup flour 00’ farina
• salt to taste & water (nutmeg, basil optional)

Procedure:

• Peel, boil and drain (PBD Method)
• Pass potatoes food mill
• Mix flour until you have a dough-ball consistency
• Roll each into desired thickness and length
• Cut into small cubes, cut on slant to give bias appearance
• Roll on fork (this causes indentations that hold sauce)
• Boil in salted water until gnocchi rise to top
• Drain immediately

Sugo:

• 4 oz. Academia Barilla extra virgin olive oil
• 8 oz. Lobster meat (small pieces)
• ½ tbsp. garlic
• 2 tsp. Saffron
• 1 tsp. Pepperoncini
• 3 cups heavy cream

Procedure:

• Lightly sautee in extra virgin olive oil
• Add lobster meat, saffron, pepperoncini and heavy whipping cream
• Add gnocchi and sautee until desired consistency

Beach Walk Crystal Beach, Destin, FL
Shrimp and Tomato Soup

Ingredients:

• 2 yellow onions
• 4 tomatoes
• 1/3 lb. Chopped bacon
• 3 cups canned Italian plum tomatoes
• 3 cups tomato sauce or puree
• ½ cup tomato paste
• 2 canned chipotle peppers in adobo
• 1½ quarts chicken stock
• ¼ cup sugar
• 2 cups heavy cream
• salt to taste
• black pepper to taste
• 1 lb. Steamed shrimp (70-90 count)
• ¼ cup chopped parsley or chive stems

Directions:

• Sprinkle a smoker with soaked hickory chips and preheat.
• Cut the onions in half and place them and the whole tomatoes on the smoker rack. Smoke over low heat for 30 minutes. Allow to cool and chop.
• Sautee bacon in a heavy soup pot. Add the onions, tomatoes and garlic. Cook for 5 minutes, stirring occasionally.
• Add the next 6 ingredients; mix well. Simmer for 20 minutes.
• Process the mixture in batches in a blender or food processor until smooth. Combine the mixture in the soup pot; stir in the cream.
• Season with salt and pepper and heat to serving temperature. Ladle the soup into soup bowls and top with steamed shrimp and chopped parsley or chive stems.

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