Miss Universe Whips Up Some Super Bowl Treats: 'Who Says Beauty Queens Can't Eat?'

Get the recipes for dishes Miss Universe cooked with Food Network star Anne Burrell.

Miss Universe has teamed up with Food Network's Anne Burrell to cook up some tasty treats for the Super Bowl.

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Pia Wurtzbach, who has a culinary arts degree, met up with the host of “Worst Cooks In America” at the Grand Hyatt San Francisco where they whipped up a white bean dip and pretzel crusted pork Milanese topped with salad.

"I have taken the Super Bowl theme and elevated it," Burrell said.

The chef, who is judging the PepsiCo Game Day Grub Match cooking competition, showed Wurtzbach how to put the dishes together.

“Who says beauty queens can’t eat?” Wurtzbach said as she sampled their creations.

Here’s what they cooked:

Pork Milanese & Escarole Salad With Pickled Onions, Walnuts & Pecorino
Serves: 4, Time: 90 minutes

For the onions:
¾ cup red wine vinegar 1 tablespoon kosher salt 1 ½ teaspoon sugar
2 or 3 shots of Tabasco or other hot sauce 1 red onion, sliced into very thin rings

For the pork:
1 cup all-purpose flour
2 large eggs, beaten with 1 tablespoon water
1 ½ cups panko (Japanese bread crumbs) ½ cup freshly grated Parmigiano
4 thick-cut boneless pork chops, butterflied and lightly pounded Kosher salt
Extra virgin olive oil

For the salad:
½ cup freshly grated Pecorino
½ cup hazelnuts, toasted
1 head of escarole, cut into bite-size pieces
Pickled Red Onions
Extra virgin olive oil


In a medium bowl, combine the vinegar with ½ cup cold water. Add the salt, sugar, and Tabasco and stir. Add the sliced onions and let sit for at least 1 hour.

Set up your standard breading procedure for the pork: one bowl with the flour, one with the egg-water mixture, and one with the Panko and grated Parmigiano combined. Have a baking sheet handy to hold the pork after breading.

Season the pork with salt. Using one hand for dry ingredients and one for wet, take each piece of pork through the breading procedure: Dredge it lightly in flour, shake off the excess, dip it in the egg wash, then pack on the Panko. Lay the breaded pork on the baking sheet and refrigerate for at least 1 hour.

Preheat the oven to 200 degrees Fahrenheit.

Pour ½ inch of olive oil into a large sauté pan and bring to medium-highheat. Set up your drying situation next to the stove by lining a baking sheet with a couple layers of paper towels. Test to see if the oil is hot enough by sprinkling a bit of flour or a few bread crumbs into it. It should sizzle, if it doesn't, wait. Once the oil is hot, add the pork, working in batches so you don't crowd the pan. Cook the first side if the pork until golden brown and crispy, 3 to 4 minutes; turn and brown the other side. When the pork is done, lay it on the paper towels to drain off the excess oil and sprinkle with salt. Then keep the pork in the oven while you cook the second batch.

For the salad, put the Pecorino, hazelnuts, and parsley in the food processor and pulse until coarsely chopped. In a large bowl, combine the escarole, hazelnut mix, and some of the pickled red onions; dress this mixture with olive oil and some of the pickling liquid and toss to combine. To serve, place a pork chop on a serving plate and top with the lovely salad.

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White Bean Puree With Prosciutto
Serves 6 to 8. Time: About 2 hours

½ pound cannellini beans, soaked overnight (see opposite)
3 onions, 1 peeled and cut in half,
2 cut into ¼ -inch dice
1 celery rib, trimmed
1 carrot
2 cloves garlic, smashed
2 bay leaves
1 thyme bundle, tied with butcher’s twine Kosher salt
Extra virgin olive oil
Pinch of crushed red pepper
½ cup prosciutto scraps, finely diced
2 tablespoons finely chopped fresh rosemary
This recipe is best when you cook your own beans, so plan ahead.

Put the beans, onion halves, celery, carrot, garlic, bay leaves, and thyme in a large pot and cover with water. It should come at least 2 inches above the level of the beans. Bring to a boil and reduce to a simmer; cook until the beans are tender when you taste them, an hour or more.

When the beans are cooked through, turn off the heat, season the water generously with salt, and let sit for 20 minutes. Remove the onion halves, celery, carrot, garlic, bay leaves, and thyme and strain the beans, reserving about a cup of liquid to loosen the purée later if needed.

Coat a large sauté pan generously with olive oil, add the diced onion and red pepper, and bring to medium heat; season with salt and cook until the onions are soft and aromatic, 8 to 10 minutes. Add the prosciutto and rosemary and sauté for 3 to 4 more minutes, or until the meat just begins to color. Add the beans and some of the reserved bean cooking liquid if the mixture seems dry. Sauté for 2 or 3 minutes or until the beans are just warm.

Transfer everything to a food processor and purée until smooth, adding a bit of olive oil or reserved cooking liquid to loosen the purée if necessary. Taste, adding more salt if needed. Serve with Stacy’s Pita Chips or wherever bean dip is needed.

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