Looking for “gourmet” Super Bowl fare? Try this recipe from Dietz & Watson. Just a bit of fresh basil elevates bacon-wrapped shrimp to new flavor heights.

Serve the shrimp on a platter for game-watching, with cocktails or as an appetizer or first course for dinner.

RECIPE: BACON-WRAPPED SHRIMP WITH BASIL

Ingredients For 4 Servings

Preparation

1. PREHEAT oven to 375°F and butterfly the shrimp: Make a deep slit along the back of each, but not all the way through.

2. RINSE the shrimp and pat dry. Place one basil leaf inside the slit in each shrimp. Wrap each shrimp in a slice of bacon and secure with a toothpick.

3. HEAT the oil over high heat to 350°F in a medium stockpot or saucepan. When hot, carefully add the shrimp, a few at a time. Deep-fry for 2 to 3 minutes, until crisp. Using a slotted spoon, remove the shrimp from the oil and place on a tray lined with paper towels to absorb any excess oil.

4. COMBINE the barbeque sauce, horseradish and hot pepper sauce in a skillet. Add the shrimp to the sauce and heat, basting the shrimp for 5 minutes, until they are heated through. Serve on a platter garnished with lemon wedges and sprinkle with a chiffonade of basil.
 
HOW TO MAKE A CHIFFONADE

A chiffonade is a cut that creates long, thin strips. Stack the leaves, roll them tightly and slice perpendicular to the roll. See the photo above.

Some people have no problem using leftover wine in the next day or so—typically by drinking it! But if you’re just a social drinker and not likely to drink the leftovers by yourself, here are some suggestions:

1. MAKE A SPRITZER. If there’s not enough left for a full glass of wine, add club soda for a spritzer. If you like sweet drinks, make a “winetail”—a wine cocktail—by adding ginger ale or lemon-lime soda.

2. DEGLAZE A PAN. It’s easy to make a delicious wine-accented sauce with pan juices. Here’s how to deglaze.

3. FLAVOR SAUCES, SOUPS & STEWS. Wine adds rich flavor to recipes. Match the wine to the dish: white wine (including sparkling wine) with clear or creamy soups and sauces, red wine with tomato or beef-based soups, stews and sauces. You can use either with chicken and most vegetables. Reduce the wine or by boiling for 10 minutes to burn off the alcohol.

4. MAKE SALAD DRESSING. Yes, add wine to vinaigrette, along with wine vinegar. Using a 3:1 proportion of olive oil to vinegar, split the tablespoon of vinegar into 2 teaspoons vinegar and 1 teaspoon wine (match the type of wine vinegar to the type of wine). Season with salt and pepper to taste and some optional minced shallot.

5. ASSORTED RECIPES. Just look at what you’re cooking to see how wine could fit in. We love to sauté mushrooms and onions with a splash of wine; we toss it into poaching liquid for seafood or chicken, pears and other fruits. You can also add it to a marinade.

6. FREEZE IT. If you can’t think of what to do with the wine today, just pour it into an ice cube tray and freeze. When the cubes are frozen, store them in a plastic freezer bag. You can then use them for all the purposes above and more—like adding to sangria or chilling down a too-warm glass of wine from the next bottle you open.
 
Have additional tips? Let us know!
  

So we jumped on this Asian-inspired wings recipe from Chef Lorena Garcia. Plan ahead: They need to marinate overnight (and can be prepped up to three days in advance).

RECIPE: GINGER ORANGE CHICKEN WINGS

Ingredients For Approximately 30 Wings

1. PLACE orange juice concentrate, lemon juice, hoisin sauce, sugar, canola oil, ginger and garlic in a large resalable plastic bag. Seal and shake to mix.

2. ADD chicken wings; seal and shake to coat evenly.

3. REFRIGERATE overnight, or up to 3 days.

4. PREHEAT oven to 400°F. Line a large sheet pan with aluminum foil. Spread wings on foil.

5. BAKE for 45 minutes, until brown and shiny. Transfer to serving platter, sprinkle with scallions and serve.