Chefs may not love working brunch, but they love eating it, so Guy Fieri asks his chef friends to prepare a Parisian brunch menu they can all enjoy together. Marc Murphy roasts beets with a quintessential French ingredient -- snails -- and prepares Shakshuka, a French-Moroccan favorite. Alex Guarnaschelli brings the bistro to the ranch with a buttery, bacon-filled Quiche Lorraine and an upside-down Apple Tarte Tatin. Jonathan Waxman's beet juice cocktail called a Le Poil du Chien is a surefire hangover cure, and he also prepares a juicy steak with creamy mushroom and spinach eggs. Finally, Michael Voltaggio makes savory mushroom-filled crepes and delivers a stunning beef tartare topped with a buttermilk fried onion.
Throw the Super Bowl party of the century with serious stick-to-the-ribs fare. Meatballs in Winter Tomato Sauce; Baked Ziti w/Mushrooms, Peppers, and Parmesan; Make Your Own Salad w/Lemon Garlic Dressing.
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Gameplan
3 Days Ahead:
Make Meatballs & Tomato Sauce
2 Days Ahead:
Make the pepper sauce
Saute the peppers and mushrooms
1 Day Ahead:
Whisk up the dressing
Prep the salad
Assemble the ziti
On the Game Day:
Bake the ziti
Reheat meatballs in sauce
Arrange the salad