Guys Big Game Super Bowl tips from Guy Fieri

Restaurateur Guy Fieri gives us the breakdown for party musts and recipes that'll help bring home a culinary win. (A sociated Pre Ed Reed Jersey s)Oh, parties. A time for trash-talk, friends and great food. But sometimes, there's too many factors to deal with when you host your own party. Is your TV big enough? What food do you serve? How many servings do you need? While we can't help you with the TV i sue, we can definitely lend a hand when it comes to the grub. Celebrity chef, football aficionado and lifelong fan Guy Fieri chatted with us about tips for Sunday. He also gave us some tasty recipes for the big game, which you can see below.You're a big fan, right?I am a fan. Been through the good, the bad and the ugly. If you're a true fan, you've been through the good times and the bad times. I mean, I'm happy we got our boy in the . That's a big deal. We beat some good teams this year ... the three wins we had.Where does your pa sion for football come from?I don't know how you couldn't be a football fan. I just think when you're at that age, a young kid, that was the greatest sporting event in the world. Still is. I feel sorry for the people that don't understand it; other countries that don't quite grasp the complexity and the mental game of football. It's amazing! What's your favorite part of hosting a party?Oh, I love the banter, the back and forth. One team scores and the other gets a hard time, and vice versa. I like all the armchair quarterbacks that are sitting there giving their prediction of how things should be handled. Everybody loves to come to my house for the because of the food. I like the commercials. I just like that it celebrates one of the greatest American traditions.The thing I hate is the depre sion that sets in after the final second ticks (away), and I realize that I have to wait until August. That's horrible. If they could just have year-round football. If I was president, I'd make year-round football.Any must-haves for parties?I try to keep the food fun and easy and mobile versus fork and knife kind of stuff. People Tyus Bowser Jersey are moving around. You gotta be ready for every nook and cranny of your house to be utilized because people are walking around, forgetting their drink in the bathroom and leaving their plate of food on the table. So keep it as far away as po sible from the fork and knife. Don't spend your entire time cooking for the . Preparations the key. Just keep a good variety. Keep people gue sing and let people help out. Let people bring stuff. Everybody needs chips and nuts and dips and sweet things. So when people ask what they can bring, so often we're quick to say, "Nothing, I've got it handled." But have people bring things. The easy things. And have A LOT of ice. Key is a lot of ice and keep your beverages outside.Any predictions for the game?Well, my wife's a huge Pats fan. So I gotta say I think that's where she wants it to go. I like Seattle for everything that they've accomplished, and I think they're an amazing team. But there's just something about the mystique, the charisma and the attitude of Brady. I think it's going to be the Pats.Santa Maria Tri-TipTri-tip is one of the most preferred cuts of meat west of the Mi si sippi, and is made for the grill. It has incredible texture, is marbled with fat, and only gets better with a little dry rub and smoke. Man cannot survive the holidays on turkey and stuffing alone.Makes: 6 servingsTime: 8 hoursYou'll need: Grill, instant-read thermometerPrep-Ahead Tip: Achiote Sam Koch Jersey Oil can be made weeks in advance. Marinate and wrap the tri-tip at least 1 day before.2 tablespoons granulated garlic1/3 cup freshly cracked black pepper1/2 cup garlic cloves3 tablespoons kosher salt2 tablespoons sugar2 tablespoons Achiote Oil (recipe follows)One 3 to 4-pound prime tri-tip roast1.Combine the granulated garlic and pepper in a small bowl and set aside. Mince the garlic and slowly incorporate the salt and sugar, alternating to create a paste. Add the Achiote Oil and mix well. Be careful; this oil will stain.2. Rinse the roast under cold water and pat it dry. Rub with the garlic-achiote paste, evenly coating the meat. Sprinkle evenly with the granulated garlic and pepper mixture and wrap tightly in plastic. Refrigerate for at least 24 hours and up to 48 hours. 3. Remove the wrap and allow the roast to come up in temperature while you preheat a well-oiled grill to medium-high heat. (If available, cook on grill over an open pit of red oak, which is traditional Santa Maria style).4. Place the tri-tip on the grill and cook for 9 minutes, flip, cook for 9 minutes more on second side, and check the temperature with an instant-read thermometer. Once it reaches 90F, increase the grill heat to high and sear all sides of the roast, making sure to get a nice crust on it about 3 to 4 minutes each side. Set it aside to rest for 10 to 15 minutes, loosely covered with aluminum foil. 5. Slice the tri-tip acro s the grain into thin (1/8 inch) pieces, drizzle any juices that have accumulated back onto the sliced meat, and serve immediately.Achiote OilMakes: 1/2cup1 1/2 tablespoons achiote seeds1/2 cup canola oilIn a small saucepan over medium-high heat, toast the seeds for 2 to 3 minutes. Add the oil, reduce the heat to low, and cook for 5 to 6 minutes. The oil will become bright orange. Immediately remove from the heat, cool, and strain. Store the oil in a gla s container in the refrigerator. The oil will keep for several months.Tri-Tip Dip Sandwich with Horseradish Cream SauceThis is without question one of my favorite sandwiches. I'm a French dip fanatic. The only thing I don't like about the French dip is it's typically made with the leftover prime rib from the night before. Sometimes it's old, dried and worn out. So the way to make the perfect dip is to cook the meat specifically for the sandwich. West of the Mi si sippi, it's easy to find the tri-tip. It's got great flavor, the right amount of fat, and when it's sliced super-thin on the bias it makes magic. The other key is toasty bread and a lot of jus. Jus means the juice (broth in this case) and au means "with" so *au jus *means "with juice." So it's funny when you see on a menu that a sandwich is served "with au jus" because it translates to "with with juice".Makes: 6 sandwichesTime: 35 minutesYou'll need: Grill, propane burnerPrep-Ahead Tip: Chill the cooked tri-tip so it's easier to slice nice and thin. Make the jus ahead of time, and when you reheat it you can fortify it with any off-cuts from the beef. Garlic butter and horseradish mayo can be made a day or two in advance. Simply store them in the Shane Ray Jersey fridge or cooler in an airtight container.Jus1/2 cup chopped shallots2 garlic cloves, minced1 tablespoon extra virgin olive oil1 tablespoon unsalted butter1 tablespoon all-purpose flour1/4 cup brandy1/4 cup demi-glace1 tablespoon Worcestershire sauce3 cups low sodium beef stock1 tablespoon cold unsalted butter, cut into cubesKosher salt and freshly ground black pepperHorseradish mayo1/2 cup sour cream1/2 cup mayonnaise1 teaspoon fresh lemon juice1/2 cup prepared hot horseradish1 teaspoon minced garlic1/2 teaspoon kosher saltSandwich1 stick (1/2 cup) unsalted butter, at room temperature2 garlic cloves, minced6 ciabatta rolls, sliced2 to 3 pounds thinly sliced Santa Maria Tri-Tip (see above)6 slices pepper jack cheese (optional)1.To make the jus, set a medium saucepan over medium heat. Saute the shallots and garlic in the olive oil and butter until caramelized lightly, 7 to 8 minutes. Add the flour and mix together to form a loose paste. Deglaze with the brandy and whisk in the demi-glace, Worcestershire sauce and beef stock. Bring to a boil, then reduce the heat and simmer for 25 minutes, or until the aroma and flavor of the jus is rich and deep. Remove from the heat. Strain the broth to remove the garlic and shallots and return the liquid to the pot. Add the butter and swirl to melt and distribute it through the sauce. This adds a nice shine and richne s. Season with salt and pepper to taste. Keep warm. 2.To prepare the horseradish mayo, combine all the ingredients in a medium bowl. Refrigerate.3. Prepare a hot grill. Combine the soft butter with the minced garlic. Brush the cut sides of the ciabatta rolls with the butter Morgan Cox Jersey and toast them on the grill on both sides until crispy. Smear with horseradish mayo.4.To a semble each sandwich, dip the slices of tri-tip into the jus to rewarm for 30 to 45 seconds. Pile the meat onto the bottoms of the ciabatta rolls, top with cheese if you like, close the sandwich, cut in half and serve with extra jus on the side for dipping.Andouille-Stuffed Pork Loin with Creole