>>> WE’RE BACK.
8:43.
OUR FINAL EDITION OF "TODAY
LOVES FOOTBALL."
IT’S THE LAST ONE OF THE SEASON,
KIDS.
>> GOSH, IN TWO DAYS, TAMPA BAY
AND KANSAS CITY WILL GO
HEAD-TO-HEAD IN THE SUPER BOWL.
IF THERE’S ONE THING WE CAN
AGREE ON, FOOD IS THE MOST
IMPORTANT THING.
>> YES, IT IS.
>> WE HAVE TWO GREAT CHEFS
PUTTING TOGETHER A GREAT GAME
DAY FEAST.
REPPING HER HOMETOWN OF KANSAS
CITY, SHANITA BRYANT, FOUNDER
AND EXECUTIVE DIRECTOR AT THE
PROSPECT URBAN EATERY.
>> REPRESENTING THE BUCS, CHEF
ROSANNA RIVERA, LEAVING HER MARK
ON THE FOOD SCENE FOR 15 YEARS.
GOOD MORNING TO YOU BOTH.
SHANITA, WE’RE GOING TO KICK IT
OFF WITH YOU.
WE SEE YOUNG GEORGIA IS IN THE
SHOT WITH YOU.
GOOD MORNING TO YOU, GEORGIA.
>> YES.
>> VIRTUAL FIRST GRADE, SO WE’RE
HERE WITH YOU GUYS.
>> GOOD.
GLAD YOU’RE HERE, GEORGIA.
YOU CAN HELP US OUT.
SHANITA, WHAT ARE YOU EXCITED
MOST ABOUT THE CHIEFS GOING TO
THE SUPER BOWL BACK-TO-BACK
YEARS?
>> WE’RE GOING TO WIN
BACK-TO-BACK.
DUH.
>> COOL.
>> KANSAS CITY, WHAT ARE YOU
DOING FOR US TODAY?
>> SO WHAT I DID IS, YOU KNOW
OUR QUARTERBACK, HE LOVES
KETCHUP ON HIS STEAK.
IF YOU’RE GOING TO PUT KETCHUP
ON YOUR STEAK, IT SHOULD BE
SEXY, RIGHT?
WE HAVE A VERY NICE RIBEYE HERE.
I’LL TLIPFLIP IT OVER, PUT GARLI
IT.
KOSHER SALT, PEPPER, ROSEMARY,
THYME.
IT’LL GO IN THE OVEN.
THEN WE’RE GOING TO LET IT REST
AND SLICE IT AND TURN IT INTO
THIS REALLY GREAT STEAK SANDWICH
WITH SOME HOMEMADE KETCHUP.
>> OH, MY GOSH.
>> IN HONOR OF OUR WINNING
QUARTERBACK, PATRICK MAHOMES.
IT IS REALLY SIMPLE.
YOU’LL TAKE A LITTLE BIT OF
TOMATO PASTE, APPLE CIDER
VINEGAR, BROWN SUGAR, MY SPECIAL
SEASONING, WHICH I GAVE YOU THE
RECIPE TO.
REDUCE IT DOWN ON THE STOVE FOR
20 MINUTES.
THERE YOU HAVE IT.
>> WHAT KIND OF MEAT CAN YOU
USE?
I KNOW YOU PICKED ONE CERTAIN
CUT, BUT CAN YOU USE ANY KIND?
>> ANY STEAK YOU LIKE.
BUT, MAN, DO I LOVE A GOOD
RIBEYE.
THE MARBLING AND THE FAT, IT’S
JUST GREAT.
YOU HAVE TO HAVE A RIBEYE.
YOU NEED THAT.
I DIDN’T EVEN HAVE TO PUT ANY
OIL IN THE PAN.
YOU JUST GO WITH A NICE WARM
CAST IRON, THROW THAT RIBEYE IN
THERE, AND THEN ALL OF THAT
NATURAL MARBLING RENDERS DOWN
AND CREATES THE NICE CRUST ON
YOUR STEAK.
>> WHAT ABOUT THE BREAD?
WHAT BREAD DO YOU LIKE?
>> SO I MADE A BREAD, BUT YOU
CAN USE THE ROLLS.
SOME LIKE THE BUTTERY HAWAIIAN
ROLLS.
I’M NOT FUSSY.
IT’S YOUR PREFERENCE.
A LITTLE ARUGULA ON THERE.
WE HAVE HOMEMADE PICKLED ONIONS
ON TOP OF THAT.
>> WOW.
>> LIKE I SAID, IF YOU’RE GOING
TO PUT KETCHUP ON THE STEAK, IT
HAS TO BE SEXY, RIGHT?
>> YOU MADE IT SEXY.
>> SHOW US THE WINGS BEFORE WE
GO.
>> YES.
YOU HAVE TO HAVE THAT WITH OUR
BRAISED WINGS HERE.
YOU CAN DO THEM IN THE AIR
FRYER.
FRY THEM IN YOUR OIL.
BAKE THEM IN THE OVEN.
THEN I USED THESE BLAZEGLAZE I M
WITH SODA.
IT HAS DIJON MUSTARD, BROWN
SUGAR, MORE OF THE SEASONING,
FRESH GINGER, GARLIC, AND REDUCE
ALL THAT DOWN, PUT THE SODA IN
THERE, AND IT MAKES A NICE,
SWEET AND TANGY SAUCE.
>> GEORGIA’S SMILE IS MAKING MY
EVERYTHING.
>> SHE’S JUST WAITING FOR YOU TO
GET DONE SO SHE CAN GET INTO
THESE CHICKEN WINGS.
>> YOU GO AHEAD, GEORGIA.
GRAB SOME.
>> THANK YOU.
>> YOU CAN HAVE ONE.
>> THANK YOU, SHANITA.
THANK YOU, GEORGIA.
>> ALL RIGHT.
>> WHAT HAPPENED TO TAMPA?
THERE WE GO.
>> GOOD MORNING.
THANK YOU FOR HAVING ME AND
REPRESENTING THE BUCS.
>> YOU GOT IT.
WHAT ARE YOU COOKING ON SUPER
BOWL SUNDAY FOR TAMPA?
>> WE HAVE TO HAVE WINGS.
SO THESE WINGS ARE SMOKED, AND
THEY’RE TOPPED WITH BARBECUE.
TAMPA IS THE BIG GUAVA CITY.
WE HAVE OUR DRY RUB.
BROWN SUGAR, PAPRIKA, PEPPER,
MUSTARD, SALT, THYME, OREGANO,
ONION POWDER, AND GARLIC POWDER.
THESE DRY RUBS, WE’RE GOING TO
USE IT FOR THE WINGS AND ALSO IN
THE SAUCE.
ONCE YOU GIVE IT A QUICK WHISK,
WE’RE GOING TO TOP OUR WINGS
WITH THE RUB.
THESE ARE GOING TO BE SMOKED
BECAUSE WE LOVE OUR BARBECUE
HERE IN TAMPA, FOR SURE.
>> CHEF, WHAT IS IT LIKE THERE
BY THE WAY IN?
THIS IS THE FIRST TIME A HOST
CITY EVER HAD THEIR HOME TEAM IN
THE SUPER BOWL.
TAMPA MUST BE RAGING.
>> WE ARE OVER THE MOON.
OBVIOUSLY, THERE’S A LOT OF
HUNGER.
WE WANT TO WIN IT ALL, RIGHT?
FOR THESE, GUAVA BARBECUE SAUCE.
GUAVA PASTE.
WE’LL DO SOME KETCHUP MA LALOLAS
AND A LITTLE OF THE RUB WE JUST
MADE.
THESE WINGS ARE GOING TO BE
TOPPED.
SLOW COOK THIS.
I PUT MY SAUCE IN THE SMOKER, AS
WELL, TO GIVE IT A LITTLE BIT OF
EXTRA UMPOOMPH.
>> WOW.
>> GUAVA IS A NATURALLY SMOKY
INGREDIENT.
ONCE THE WINGS ARE READY, WHAT I
LOVE, YOU CAN LIKE THEM SLOPPY
AND NO ONE QUESTIONS IT, RIGHT?
>> LOVE IT.
>> MORE, MORE.
>> NOBODY IS MAKING NACHOS.
>> ACTUALLY, SHE DOES HAVE ANA
CHO.
>> WINGS SHOULD HAVE WON THE
SNACK-IT BRACKET.
>> DID YOU MAKE THE NACHOS?
>> SURE DID.
LET’S TALK ABOUT THE TOPPINGS.
YOU WANT TO LAYER IT.
ADD SAUCE FIRST WITH ALL YOUR
TOPPINGS, THEN DO A SECOND LAYER
IN.
>> THERE YOU GO.
BUILD IT UP.
>> LAYERING.
100%.
>> BEAUTIFUL.
>> CUBAN NACHOS.
IS THERE SOME MEAT ON THE
NACHOS, AS WELL?
>> YOU HAVE THE SMOKED PORK, THE
SALAMI, YOU HAVE THE HAM.
JUST BECAUSE WE LOVE OUR
SOUTHERN FOOD, FRIED PICKLES.
>> THERE YOU GO.
>> GO GIRL.
YOU HIT IT.
>> THANK YOU, CHEFS, SO MUCH.
DELICIOUS.
WE APPRECIATE IT.
GO, KANSAS CITY.
GO, TAMPA.
GO, GEORGIA.
>> THANK YOU, GEORGIA.
>> THANK YOU.