This week is all about this Sunday’s super bowl game featuring delicious food, cold drinks, and hanging out with friends and family.
Here are a few of my favorite tailgating/ super bowl recipes.
Giant Grilled Wings with Carmelized Onions:
2 dozen chicken wings
olive oil
sea salt and pepper
4 sweet onions, large chop
1 stick butter
1 tablespoon brown sugar
Zippy Garlic Sauce:
1 Cup Frank’s wing sauce
1 stick butter
1 Teaspoon honey
1 Teaspoon garlic, minced
½ teaspoon black pepper
½ teaspoon Worcestershire sauce
Garlic Parmesan Sauce:
1/2 cup butter, melted
1 teaspoon garlic, minced
1/2 teaspoon onion salt
1/4 teaspoon black pepper
1/2 cup parmesan cheese, grated
Place chicken wings on a hot grill or grill pan. Cook wings over medium heat, turning often. If the wings become too charred just remove to a cooler part of the grill and allow to slowly cook.
While chicken is cooking, heat a cast iron pan on high. Place butter and onions in pan and cook till translucent. Add in brown sugar and cook till onions are carmelized and golden brown. Remove from heat and place on one side of a platter.
Once wings are cooked through place in a large bowl. Pour your sauce over the top of the wings and toss. Place on a large serving plate and serve with carmelized onions.
Patriot Pies
2½ cups all-purpose flour
½ teaspoon salt
2 sticks cold unsalted butter, cut into pieces
½ cup sour cream
4 teaspoons fresh lemon juice
½ cup ice water
1 can cherry pie filling
One egg beaten with 2 tablespoons water
Turbinado sugar
To make the dough for pies:
**Before we begin the #1 tip I have when making hand pie dough is keep everything COLD! Ice cold dough makes for a flakey delicious crust. So heed my instructions on chilling!**
Place a bowl or the bowl of the food processor in the freezer and chill. Remove from freezer and place food processor on machine. Using the cutting blade, add in flour, salt, and butter cubes. Pulsing till small beads are formed. Do not over do it! Change blades to dough blade. In a small bowl combine the water, lemon juice and sour cream. Whisk together. Slowly pulse in liquid. Continue till a ball is formed. Remove from the food processor and place in refrigerator. Allow to chill at least an hour. (this is also perfect to do the day before!)
Remove from refrigerator. On a well foured surface roll out crust to 1/8 inch thick. To cut out the round shape, I use the lid to the sour cream container. About 4-5 inches. Place circles on a parchment lined baking sheet. Place in the freezer for 15 minutes to blast chill.
Remove circles from freezer. Place 2 tablespoons of cherry pie filling on center of circle. Using your finger run water around the edge. Fold over and press together. Using a fork seal the edges. Place a small slit in the top. Return to freezer for 15 minutes.
Preheat oven to 375 degrees. Remove pies from freezer and brush with egg wash and sprinkle with turbinado sugar. Bake till pies are golden brown. The thicker the crust the longer the cooking process, 30-40 minutes. Allow to cool and serve!
The following is a recipe for an alternate chocolate filling for the hand pies.
Chocolate Hand Pie Filling:
2 cups half-and-half
8 ounces Ghiradelli semisweet chocolate
1/2 cup sugar
1/4 cup cornstarch
2 tablespoons butter
½ teaspoon vanilla paste
In a medium saucepan, combine half-and-half, chocolate, sugar and cornstarch. Cook on medium heat, constantly whisking, until bubbly. Keep mixing for one more minute until thickened. Remove immediately from the heat and incorporate the butter and vanilla. Let cool. Cover with plastic wrap, placing it onto the surface of the pudding (to avoid air pockets that fill with moisture). Refrigerate until cold, at least 2 hours or overnight.