Big Game Recipes- Wings & Dips

Allie Mac Kay was live from Bristol Farms in Manhattan Beach with Chef Jamie Gwen and her Super Bowl game day recipes.

Chef Jamie’s 2014 Super Bowl Recipes

NEW ORLEANS GUMBO DIP
3 tablespoons unsalted butter
6 green onions, sliced
1 red bell pepper, stem and seeds removed and diced
1 green bell pepper, stem and seeds removed and diced
1/2 pound large shrimp, peeled and diced
8 ounces Andouille sausage, diced
2 garlic cloves, chopped
1 teaspoon creole seasoning
8 ounces cream cheese
1/2  cup grated Parmesan cheese
2 tablespoons chopped parsley
Toasted French bread baguette, sliced

Preheat oven to 400°F.

Melt the butter over medium heat in a large saucepot. Add the green onions and peppers. Cook for 10 minutes, stirring often.   Stir in the chopped shrimp, sausage, garlic and Creole seasoning.  Cook for 2 minutes stirring constantly.   Reduce the heat to low, add the cream cheese and stir to combine.

Remove the pot from the heat and stir in the Parmesan cheese. Spoon the mixture into a 2-quart baking dish.

Bake at 400°F for 25 minutes or until bubbly and lightly Garnish with parsley and serve with bread, for dipping.

SPICY SRIRACHA WHITE BEAN DIP
Two 15-ounce cans of cannelini white beans (rinsed & drained)
1 tablespoon olive oil
1 teaspoon sesame oil
1 teaspoon soy sauce
2 tablespoons Sriracha hot sauce
1 large clove of garlic
1 tablespoon lime juice
Mixed Veggies for Dipping

Puree all ingredients. Blend until smooth.

JAMIE’S CARAMELIZED ONION DIP
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 large yellow onions – peeled, cut in half and sliced thinly
Salt & white pepper, to taste
2 tablespoons dry white wine or chicken broth
Hot sauce, to taste
1/2 cup sour cream
1/2 cup mayonnaise
4 ounces whipped cream cheese
Lots of cooked and crumbled bacon, for garnish

Heat the oil and butter in a sauté pan over medium heat. Add the onions and sauté, stirring often over medium heat for about 10 minutes. Season the onions with salt and pepper and reduce the heat to low. Cook 20 minutes more or until the onions are golden brown and caramelized. Increase the heat to medium and add the wine to deglaze. Scrape up any bits from the bottom of the pan, then remove the pan from the heat and let the onions cool to room temperature.

In a large mixing bowl, whip together the sour cream, mayonnaise and cream cheese until smooth. Add the cooled, caramelized onions and mix to blend well. Add the hot sauce and adjust the seasonings. Serve at room temperature.

SUPERBOWL SHANDYS
1 cup granulated sugar
3 cups water
2 pieces candied ginger
2 fresh mint sprigs
1 cup freshly squeezed lemon juice
Chilled Pale Ale
Strips of lemon zest, for garnish

Combine the sugar, 1 cup of water, the mint and the candied ginger in a saucepot and bring the mixture to a boil. Stir to dissolve the sugar. Cool the simple syrup to room temperature, then pour it into a pitcher and stir in the lemon juice and remaining water. Refrigerate the lemonade until ready to use.

LANA’S LEMON LIME VODKA SLUSH
2 (6 ounce) cans frozen lemonade concentrate (thawed)
2 (6 ounce) cans frozen limeade concentrate (thawed)
1 (6 ounce) can frozen orange juice concentrate (thawed)
3 1/2 cups water
2 cups vodka
1 cup granulated sugar

In a large plastic container combine all ingredients (except sodas) and mix well.

Cover and freeze overnight.

JACKED-UP MAPLE GLAZED CHICKEN WINGS
1/2 cup maple syrup
1/2 cup Jack Daniels
1/2 cup apple cider vinegar
Grated zest and juice of 2 oranges (about 1/2 cup)
1 tablespoon dark brown sugar
1/4 cup brown or yellow mustard
1/4 teaspoon cayenne
1/4 cup light soy sauce

In a heavy nonreactive saucepan, add the maple syrup, bourbon, vinegar, orange zest and juice, brown sugar, mustard, cayenne, and soy sauce. Bring to a simmer and simmer for about 30 minutes, until reduced to 1 cup.

Cool the glaze, store in a clean, airtight container, and refrigerate until ready to use. The glaze can be made ahead and will keep in the refrigerator for 3 weeks. To use the glaze after refrigerating, warm it over medium heat, stirring occasionally.

For the Wings: Put 24 wings or drumettes in a resealable plastic bag and marinate for 4 hours or overnight.  Bake in a 350F oven for 30 minutes or grill and brush with the glaze during the last 5 minutes of cooking.

BIG GAME PIZZA DIP
2 1/2 cups shredded whole-milk mozzarella (about 8 ounces)
2 ounces pepperoni slices (about 26 thin slices), quartered
8 ounces cream cheese, cut into large pieces
1 cup whole-milk ricotta cheese
1/4 cup finely grated Parmesan cheese
2 tablespoons coarsely chopped oil-packed sun-dried tomatoes
1 teaspoon kosher salt
3/4 teaspoon dried oregano
1/2 teaspoon red pepper flakes

Toasted ciabatta, soft breadsticks or garlic bread, for serving

Heat the oven to 375°F and arrange a rack in the middle.

Place half of the mozzarella, half of the pepperoni, the cream cheese, ricotta, Parmesan, sun-dried tomatoes, salt, oregano, and red pepper flakes in a food processor fitted with the blade attachment. Process until smooth, about 45 seconds (there may still be a few small bits of pepperoni).

Transfer the mixture to a 9-inch pie plate and smooth the top. Evenly sprinkle with the remaining mozzarella and pepperoni.

Bake until the dip is heated through and bubbling around the edges and the cheese on top is melted, about 15 minutes. Serve immediately with the ciabatta bread, breadsticks, or garlic bread for dipping.

COFFEE & COCOA CRUSTED TRI-TIP
One 3-pound Tri-Tip
3 tablespoons ground espresso or finely ground coffee
3 tablespoons brown sugar
2 tablespoons cocoa powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon chili powder
1 teaspoon garlic powder

Combine ground coffee, brown sugar, cocoa powder, salt, pepper, garlic powder, and chili powder. Rub mixture onto the tri-tip and place into a resealable bag. Cover and refrigerate for at least 2 hours or overnight.  Preheat the grill for medium heat. Cook for 20 to 25 minutes, turning occasionally.  When done, remove from the heat allow the tri-tip to rest for 5 minutes then carve and serve.

BUFFALO CHICKEN MAC n’ CHEESE
1 stick unsalted butter
1 pound penne pasta
1 small sweet yellow onion, minced
3 cups shredded rotisserie chicken
2 garlic cloves, minced
3/4 cup Frank’s Hot Sauce
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound sharp cheddar cheese, shredded
8 ounces pepper jack cheese, shredded (about 2 cups)
1/2 cup crème fraiche
1 cup panko breadcrumbs
1/2 cup crumbled blue cheese

Preheat the oven to 350F and butter a 9-by-13-inch baking dish.  Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 10 minutes. Drain.

Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat.  Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the crème fraiche until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Melt the remaining 2 tablespoons of butter in a small bowl.  Stir in the panko breadcrumbs and blue cheese. Sprinkle over the mac and bake until bubbly, about 30 minutes.

SUPERBOWL SHANDYS
1 cup granulated sugar
3 cups water
2 pieces candied ginger
2 fresh mint sprigs
1 cup freshly squeezed lemon juice
Chilled Pale Ale
Strips of lemon zest, for garnish

Combine the sugar, 1 cup of water, the mint and the candied ginger in a saucepot and bring the mixture to a boil. Stir to dissolve the sugar. Cool the simple syrup to room temperature, then pour it into a pitcher and stir in the lemon juice and remaining water. Refrigerate the lemonade until ready to use.

To make the Shandys, pour 1/4 cup of the chilled lemonade into each chilled glass and top off with Pale Ale. Garnish with a strip of lemon zest in the glass.

For more information on Chef Jamie Gwen click HERE.