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• ½ cup chili sauce
• ¾ cup honey
• 6 oz. light brown sugar
• 6 oz. cornstarch
• ¾ cup soy sauce
• 2 oz. sriracha
• 5 lbs. chicken drumsticks
2. Spread on sheet pan and bake for 45 minutes on 350 degrees F until marrow is brown.
3. Fry at 340 degrees for three minutes.
4. Toss in BBQ sauces and serve.
Jack Daniel’s Lacquered Lollipops from Party Fowl
This recipe comes straight from the kitchen of Party Fowl’s executive chef Bart Pickens. Using five pounds of chicken drumsticks, a special marinade, and Jack Daniel’s BBQ sauce, readers can whip up a batch of delicious, easy-to-eat chicken lollipops.Ingredients
• 12 each egg whites• ½ cup chili sauce
• ¾ cup honey
• 6 oz. light brown sugar
• 6 oz. cornstarch
• ¾ cup soy sauce
• 2 oz. sriracha
• 5 lbs. chicken drumsticks
Directions
1. Marinade chicken overnight.2. Spread on sheet pan and bake for 45 minutes on 350 degrees F until marrow is brown.
3. Fry at 340 degrees for three minutes.
4. Toss in BBQ sauces and serve.
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• 3 tbsp. vegetable oil
• 1 white onion, thinly sliced
• 4 garlic cloves, minced
• 1 tsp. oregano
• 1 tsp. thyme
• ½ cup chicken stock
• ½ cup light beer
• 3 cups chili
• 2 cups rajas poblano
• 3 cups Velveeta
• 1 10 oz. can Rotel
• 1 cup sour cream
• ½ cup picked jalapenos
• 1 bunch of scallions, chopped
1. Over an open flame, roast poblanos until completely blackened, turning until charred all over.
2. Remove and reserve in a large bowl. If doing in batches, lightly tent or cover peppers while the remaining are cooking so they remain warm.
3. Once all peppers are in a container, seal well with lid or plastic wrap. Let sit for 30 minutes to steam.
4. Once peppers are cooled and steamed through, seed stem and remove charred skin.
5. Portion peppers into thin strips and set aside.
6. Head a large pan over medium heat, cover the bottom with oil, and add onion. Cook onion down until lightly caramelized stirring once in a while.
7. Add garlic and let cook for one minute. Add diced herbs, reserved peppers, beer, and stock.
8. Deglaze the bottom of the pan, scraping up any browned bits and cook for an additional 20-30 minutes until the liquid had all but evaporated and the flavors have come together. Season with salt and pepper and set aside.
Make the loaded tots:
1. Melt the Velveeta and the Rotel in a saucepan over low heat until gooey. Meanwhile, season the tater tots with salt and pepper and bake for 20 minutes at 425 degrees F.
To assemble the tots:
1. Layer the tots in the bottom of casserole, top with chili, distributing evenly to the edge.
2. Then top the chili with queso, then the rajas. Add a dollop of sour cream to top.
3. Garnish with a scattering of pickled jalapeno and scallions.
4. Serve immediately.
Tatchos from The Mockingbird
Forget the nachos; treat your guests to Tatchos. A version of this fun and delicious dish from The Mockingbird’s chef Brian Riggenbach can be replicated at home using frozen tater tots, cheese, and poblano peppers. Yields one 9" x 13" casserole dish.Rajas ingredients
• 4 poblano peppers• 3 tbsp. vegetable oil
• 1 white onion, thinly sliced
• 4 garlic cloves, minced
• 1 tsp. oregano
• 1 tsp. thyme
• ½ cup chicken stock
• ½ cup light beer
Loaded tots ingredients
• 8 cups tater tots• 3 cups chili
• 2 cups rajas poblano
• 3 cups Velveeta
• 1 10 oz. can Rotel
• 1 cup sour cream
• ½ cup picked jalapenos
• 1 bunch of scallions, chopped
Directions
Make the rajas poblano:1. Over an open flame, roast poblanos until completely blackened, turning until charred all over.
2. Remove and reserve in a large bowl. If doing in batches, lightly tent or cover peppers while the remaining are cooking so they remain warm.
3. Once all peppers are in a container, seal well with lid or plastic wrap. Let sit for 30 minutes to steam.
4. Once peppers are cooled and steamed through, seed stem and remove charred skin.
5. Portion peppers into thin strips and set aside.
6. Head a large pan over medium heat, cover the bottom with oil, and add onion. Cook onion down until lightly caramelized stirring once in a while.
7. Add garlic and let cook for one minute. Add diced herbs, reserved peppers, beer, and stock.
8. Deglaze the bottom of the pan, scraping up any browned bits and cook for an additional 20-30 minutes until the liquid had all but evaporated and the flavors have come together. Season with salt and pepper and set aside.
Make the loaded tots:
1. Melt the Velveeta and the Rotel in a saucepan over low heat until gooey. Meanwhile, season the tater tots with salt and pepper and bake for 20 minutes at 425 degrees F.
To assemble the tots:
1. Layer the tots in the bottom of casserole, top with chili, distributing evenly to the edge.
2. Then top the chili with queso, then the rajas. Add a dollop of sour cream to top.
3. Garnish with a scattering of pickled jalapeno and scallions.
4. Serve immediately.
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• 1 cup canola oil
• 4 oz. thinly sliced red onion
• .06 oz. cilantro tops (reserve ½ of the cilantro for garnish)
• 1 oz. hearts of celery
• 5 - 6 oz. virgin olive oil
• ½ cup fresh lime juice
• 1 cup tuna spice (see below)
• ½ cup coriander seed
• ¼ cup fennel seed
• ¼ - ½ cup paprika
• ¼ cup salt
• 3-4 tbsp. amarillo paste
• 1 tsp. salt
• 1 tsp. black pepper
• 1 cup mayonnaise
• ½ cup garlic oil
• ½ cup water
• ¼ cup garlic oil
• 1 tsp. salt
• ½ cup mayonnaise
• .04 oz. cilantro tops
• 2 tbsp. chopped capers
• ½ tsp. sriracha (optional)
• 4 cups canola oil
• ½ cup olive oil
1. Grind the three top spices.
2. Add paprika and salt.
(Make a day prior to using.)
Prepare garlic oil:
1. Heat canola oil in small pan and add garlic.
2. Cook until cloves turn pecan color.
3. Remove from heat, cool, and add olive oil.
Tuna:
1. Cut tuna in half long-ways.
2. Using ⅔ of the tuna spice, press seasoning thickly to every side of the fish and let sit for half an hour in your fridge.
3. In small sauté pan, heat the canola oil to medium, searing all sides to make a 1/16 x93 crust.
4. Cool and place in the fridge.
5. Slice the red onions very thin (with a mandolin).
6. Chop celery and cilantro together.
7. When tuna is cool, slice into ⅛“ pieces.
8. Gently mix together and add oil, lime juice, and one tsp. tuna spice (or more if you want it hotter!) and a pinch of salt.
Potatoes:
1. Boil and drain potatoes well.
2. Cut potatoes up into small pieces, place in a bowl, add all ingredients.
3. Whisk potatoes until creamy.
4. Place in fridge.
5. When cool, place in a piping bag with or without a tip.
Avocado aioli:
1. Hand mash all ingredients until smooth.
Taking place on February 3 at the Saint Paul RiverCentre in Minneapolis, MN, Party with a Purpose is a sanctioned fundraising event to address the needs of the hungry and homeless by raising awareness and money.
This strolling wine and food event features a chef from each NFL city serving their signature dish alongside a current or alumni NFL player. The result? 35-plus food stations, where guests can sample fine cuisine, meet and mingle with renowned chefs and NFL greats, and participate in a silent auction with unique sports memorabilia and other exciting items.
Tuna Ceviche from Etch and etc.
Revered local chef Deb Paquette, who helms Etch downtown and etc. in Green Hills, is sharing her Tuna Ceviche recipe—perfect for game-day sharing.Tuna ingredients
• 2 lbs. tuna• 1 cup canola oil
• 4 oz. thinly sliced red onion
• .06 oz. cilantro tops (reserve ½ of the cilantro for garnish)
• 1 oz. hearts of celery
• 5 - 6 oz. virgin olive oil
• ½ cup fresh lime juice
• 1 cup tuna spice (see below)
Tuna spice ingredients
• 2 tbsp. red pepper flakes• ½ cup coriander seed
• ¼ cup fennel seed
• ¼ - ½ cup paprika
• ¼ cup salt
Amarillo potatoes ingredients
• 4 large potatoes• 3-4 tbsp. amarillo paste
• 1 tsp. salt
• 1 tsp. black pepper
• 1 cup mayonnaise
• ½ cup garlic oil
• ½ cup water
Avocado aioli ingredients
• 4 avocados• ¼ cup garlic oil
• 1 tsp. salt
• ½ cup mayonnaise
• .04 oz. cilantro tops
• 2 tbsp. chopped capers
• ½ tsp. sriracha (optional)
Garlic oil ingredients
• 1 cup garlic cloves• 4 cups canola oil
• ½ cup olive oil
Directions
Prepare tuna spice:1. Grind the three top spices.
2. Add paprika and salt.
(Make a day prior to using.)
Prepare garlic oil:
1. Heat canola oil in small pan and add garlic.
2. Cook until cloves turn pecan color.
3. Remove from heat, cool, and add olive oil.
Tuna:
1. Cut tuna in half long-ways.
2. Using ⅔ of the tuna spice, press seasoning thickly to every side of the fish and let sit for half an hour in your fridge.
3. In small sauté pan, heat the canola oil to medium, searing all sides to make a 1/16 x93 crust.
4. Cool and place in the fridge.
5. Slice the red onions very thin (with a mandolin).
6. Chop celery and cilantro together.
7. When tuna is cool, slice into ⅛“ pieces.
8. Gently mix together and add oil, lime juice, and one tsp. tuna spice (or more if you want it hotter!) and a pinch of salt.
Potatoes:
1. Boil and drain potatoes well.
2. Cut potatoes up into small pieces, place in a bowl, add all ingredients.
3. Whisk potatoes until creamy.
4. Place in fridge.
5. When cool, place in a piping bag with or without a tip.
Avocado aioli:
1. Hand mash all ingredients until smooth.
Party with a Purpose
In other Super Bowl weekend news, chef Deb Paquette is the chef representative for the Tennessee Titans for Taste of the NFL’s 17th annual Party with a Purpose.Taking place on February 3 at the Saint Paul RiverCentre in Minneapolis, MN, Party with a Purpose is a sanctioned fundraising event to address the needs of the hungry and homeless by raising awareness and money.
This strolling wine and food event features a chef from each NFL city serving their signature dish alongside a current or alumni NFL player. The result? 35-plus food stations, where guests can sample fine cuisine, meet and mingle with renowned chefs and NFL greats, and participate in a silent auction with unique sports memorabilia and other exciting items.
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Score big with Martin’s Bar-B-Que Joint’s BBQ 7 Layer Dip. Featuring seven layers of in-your-face flavor, this take on the classic Mexican-style dip incorporates ground beef, baked beans, and two different Martin’s Bar-B-Que sauces.
• 1 tsp. freshly ground black pepper
• 1 tsp. kosher salt
• 2 16-oz. cans vegetarian baked beans
• ¾ cup Sweet Dixie Bar-B-Que Sauce
• 8 oz. package shredded Colby Jack cheese
• 8 oz. sour cream
• ⅓ cup Alabama White Bar-B-Que sauce
• 1 cup dill pickle chips, roughly chopped
• ½ cup green onions, chopped—green parts only (about half a bunch)
• ½ medium sized red onion, diced (about ½ cup)
• 1 large bag ridged potato chips
2. Pour beans into a colander and let sit for at least five minutes, allowing excess liquid to drain off. Do not rinse.
3. In a medium-sized bowl, mix together sour cream and Alabama White sauce.
4. Spread beans in an even layer on the bottom of a two-quart container. Pour sour cream mixture on top and spread until even. Top with an even layer of shredded cheese, followed by the ground beef mixture. Finally, sprinkle chopped pickles, red onion, and scallions on top in that order. Enjoy with thick, ridged potato chips or tortilla chips.
BBQ 7 Layer Dip from Martin’s Bar-B-Que Joint
What’s a Super Bowl Sunday spread without a crowd-pleasing dip?Score big with Martin’s Bar-B-Que Joint’s BBQ 7 Layer Dip. Featuring seven layers of in-your-face flavor, this take on the classic Mexican-style dip incorporates ground beef, baked beans, and two different Martin’s Bar-B-Que sauces.
Ingredients
• 1.5 lbs. ground beef• 1 tsp. freshly ground black pepper
• 1 tsp. kosher salt
• 2 16-oz. cans vegetarian baked beans
• ¾ cup Sweet Dixie Bar-B-Que Sauce
• 8 oz. package shredded Colby Jack cheese
• 8 oz. sour cream
• ⅓ cup Alabama White Bar-B-Que sauce
• 1 cup dill pickle chips, roughly chopped
• ½ cup green onions, chopped—green parts only (about half a bunch)
• ½ medium sized red onion, diced (about ½ cup)
• 1 large bag ridged potato chips
Directions
1. Heat a large skillet over medium-high heat. Add ground beef, black pepper, and salt to pan. Cook, stirring occasionally until browned and cooked through, for about six minutes. Remove beef from skillet, draining off any excess fat, and cool slightly on a paper towel-lined plate. Return beef to pan and mix with Sweet Dixie sauce.2. Pour beans into a colander and let sit for at least five minutes, allowing excess liquid to drain off. Do not rinse.
3. In a medium-sized bowl, mix together sour cream and Alabama White sauce.
4. Spread beans in an even layer on the bottom of a two-quart container. Pour sour cream mixture on top and spread until even. Top with an even layer of shredded cheese, followed by the ground beef mixture. Finally, sprinkle chopped pickles, red onion, and scallions on top in that order. Enjoy with thick, ridged potato chips or tortilla chips.