For Super Bowl fare, fly to the 'Floribbean'

• 1 recipe Chimichurri Verde, (recipe above)
• Two 1-pound skirt steaks
• Kosher salt and freshly ground black pepper, to taste

Prepare the Chimichurri Verde, and then pour 2/3 cup of it into a resealable plastic bag with the skirt steaks. Reserve the rest of the sauce to offer at the table. Refrigerate for an hour or so.

When ready to make the steaks, prepare a hot grill.

Remove the steaks from the marinade and allow most of the oil to drip off to avoid too much flare-up from the grill. Now quickly grill to desired doneness. (Because they are thin and have been marinated, they cook very fast.) Says Chef Norman Van Aken, "I prefer no more than medium rare. Due to the slightly different thicknesses some parts will be medium so it's not hard to satisfy various requests from your guests."

Season with salt and pepper, to taste. Serve with the reserved Chimichurri Verde on the side. Serves 4.

– from Norman Van Aken

"Buffalo has nothing on Miami when it comes to savory chicken wings," says cookbook author Steven Raichlen.

• 2 pounds chicken wings, washed, blotted dry, and separated at the joints (discard tips)

For the marinade:

• 1 cup of your favorite hot sauce (Raichlen favors Dat'l Do-It Hot Sauce or Devil Drops, both made with Florida's datil chili peppers)
• 1/2 cup fresh lime juice
• 1/2 cup soy sauce
• Freshly ground black pepper, to taste

In a large bowl, combine marinade ingredients and whisk until smooth. Add the chicken wings and toss to coat with the marinade. Marinate, covered, in the refrigerator for at least four hours, preferably overnight. Turn the wings several times as they marinate.

Preheat a barbecue grill to very hot or preheat oven broiler with broiler tray 3 inches from heat.

Grill or broil marinated wings until golden brown and cooked, 2 to 3 minutes per side. Serves 4 to 6.

– From 'Miami Spice' by Steven Raichlen

• 2 (3 to 4 pounds apiece) slabs of pork spareribs
• Salt and pepper, to taste
• 1 large onion (sliced)
• Chipotle powder or puréed chipotle peppers
• 1 bottle of barbecue sauce

Cut ribs into serving portions (usually, two ribs). Sprinkle both sides with salt and pepper. Place ribs on a broiler pan and broil for 10 to 12 minutes on each side or until browned. Drain as needed.

Place sliced onion in a layer in the crockpot. Mix chiplotle and barbecue sauce together. Place rib sections on top of onions. Pour a little barbecue sauce mixture over each section as you place it in the crockpot. Pour the rest of the bottle over the top.

Cover and cook on low for about eight hours.

– From Carlos Velez, owner of Taste Catering, Miami

• 6 pounds of skirt steak (churrasco)
• Salt and pepper
• Garlic (minced), to taste
• Extra virgin olive oil

Coat the steak with the salt, pepper, minced garlic, and olive oil. Cover and refrigerate overnight. When ready to cook, lay the steaks on a hot open-flame grill and cook to desired doneness. Serves 16.

• 1 cup diced mango
• 1 cup diced nectarines
• 1/2 cup diced red and yellow peppers
• 1 jalapeno, minced
• 1 clove garlic, minced
• 1 tablespoon of raisins (optional)
• 1-1/2 ounces red onion, minced
• 3 tablespoons fresh cilantro, chopped
• 3 basil leaves, chopped
• Juice of one lime
• Salt and pepper to taste
• 1 cup V8 juice

Mix all ingredients and chill for at least two hours. Top the grilled skirt steak with the salsa.

– From Carlos Velez, owner of Taste Catering, Miami

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