Chef Andrew Zimmern shares Super Bowl LVI recipe and talks about NFL’s mission to end hunger
Celebrity Chef Andrew Zimmern will be at Taste of the NFL – a pre-Super Bowl LVI dining experience that aims to address childhood hunger and food insecurity by raising funds and awareness for vulnerable groups.
Zimmern told FOX News Edge that he got involved with the annual benefit through his work with the 501(c)(3) nonprofit organization GENYOUth, which partnered with Taste of the NFL. for the 2022 Super Bowl. The two anti-hunger charities are hosting a paid live event at the famed Petersen Automotive Museum in Los Angeles on Saturday, February 12, where food and football will collide.
“People can come and participate, come and interact with amazing chefs and the performance that we’re doing with the live demos on stage as well as, you know, having a fantastic party to raise funds [and] providing student hunger solutions in schools, which is what GENYOUth now specializes in,” Zimmern said in a video interview with FOX. as much money as possible.”
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He noted that child hunger has been exacerbated as the COVID-19 pandemic and inflation continue. These two challenges are of particular concern to Zimmern, who has been an anti-hunger advocate for 30 years and has worked with various equity councils, including New York-based Services for the UnderServed, the International Rescue Committee, and most recently , the World Food Organization of the United Nations. Program as a Goodwill Ambassador.
“I have not encountered a problem as deadly and as crisis-filled as the global and national hunger crisis we are currently experiencing,” Zimmern said. “I’m stunned by this… For me, this is the biggest puzzle of puzzles.”
Zimmern went on to say that while he is grateful that non-governmental organizations have stepped up to fight hunger, he wants the world to realize that a society that has eliminated hunger with nutritious food is likely to do face economic and public health benefits, including less money spent on avoidable foods. related diseases, improved national security, reduced pressure on the criminal justice system and overall productivity.
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In his own words, “Food is both a tool for understanding others, and it’s also a solution for improving lives here in America and around the world.”
For citizens who want to show their support for Taste of the NFL and GENYOUth, but won’t be able to attend the live event on Saturday, Zimmern said raising awareness of those two organizations or joining The Virtual Home Gate would be helpful.
The digital experience will include demonstrations by celebrity chefs Carla Hall, Tim Love, Lasheeda Perry and Mark Bucher who will also be present at the live event. Viewers will also be able to see snippets of talk from special guests, including NFL players, professional athletes and media personalities.
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“It’s a wonderful way to prepare for the big game on Saturday,” Zimmern said. “It used to be that Thanksgiving was the biggest foodie day in America. Number two was Christmas. Number three was the 4th of July. Now number one is [the] Super Bowl. People watch football at home with their loved ones and cook.
He continued: “As someone who loves to educate, who loves to provide adventure and joy in the kitchen and believes in putting food on people’s plates, what a wonderful time of year. , both to celebrate food, but also to raise money for a fantastic cause and ensuring that those without food are provided.”
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- 12 ounces dark beer
- 3 celery ribs, chopped
- 1 onion, chopped
- 1 lemon, sliced
- 1 liter of water
- 2 pounds peeled and deveined shrimp
- 1 cup Cajun seasoning
- 3 cups of ice cream
- 3 cups endives or iceberg lettuce, julienned
- Cherry tomatoes, lemon wedges and parsley for garnish
- 3 celery stalks, chopped
- 5 garlic cloves, peeled
- 3 medium eggs
- 1 teaspoon Chesapeake bay seasoning
- 2 tablespoons paprika
- 2 tablespoons Worcestershire sauce
- ¼ cup whole mustard seeds
- ¼ cup Cajun yellow mustard
- ¼ cup horseradish
- ¼ cup chili sauce
- ½ cup white vinegar
- 6 green onions, chopped
- 1 ½ cups vegetable oil
- 1 tablespoon hot sauce
As for Zimmern’s recommended recipe for Super Bowl Sunday and similar gatherings, that would be his poached shrimp remoulade. Zimmern explained that the remoulade – a French sauce – had been influenced by Spanish, Caribbean and West African flavors as it made its way to Louisiana.
Zimmern makes his recipe with shrimp porridge mixed with mustard seeds, fennel, lemon slices, celery and chopped onions, a can of beer and other seasonings, and he lets the ingredients simmer and infuse at 200 degrees for about 20 minutes.
In a food processor, Zimmern prepares the remoulade from scratch with chili and Worcestershire sauce, hot sauce, eggs, chopped scallions and celery, chopped garlic, a spice blend with whole mustard seeds, horseradish, white vinegar and Old Bay seasoning.
Zimmern recommends giving the processor a few pulses before pouring in vegetable oil and letting it emulsify. Once the ingredients are combined, the remoulade can be refrigerated while the shrimp cook.
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When the batch of shrimp is cooked, Zimmern places the shellfish in a colander with a bowl underneath to catch excess liquid. He then covers the shrimp with ice to lock in the flavor. Zimmern serves the shrimp with shredded lettuce, sliced tomatoes, lemon wedges, Cajun seasonings, celery leaves and remoulade sauce.
“Shrimp remoulade is one of the quickest, tastiest and most delicious treats you can imagine,” Zimmern told FOX.
“I don’t think there is a better dish. You [can] make everything ahead of time and simply pour the sauce on just before your guests arrive. They can dive if they want. They can tackle if they want. You can make a big batch, a small batch. You can do it with other meats or seafood or whatever if you don’t like shrimp, but I think it’s fantastic.”
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For Zimmern’s Complete Shrimp Remoulade recipe or other big game dishes, you can find it at AndrewZimmern.com.
To learn more about Taste of the NFL or GENYOUth, supporters can visit TasteOfTheNFL.com Where GENYOUthNow.org.