Posted at: 02/03/2012 3:40 PM | Updated at: 02/05/2012 9:36 AM
Super Bowl Recipes
From Mazzone Hospitality (Chef Jaime Ortiz)
New York Giants Buffalo Chicken Sliders
3 # Chicken thighs, boneless and skinless
Seasoned flour – salt, pepper, garlic powder
Canola oil to coat
2 cups Hot sauce (Frank’s Red Hot)
1 stick Butter, melted
1 tsp Celery salt
1 tsp Garlic powder
1 tsp Paprika
1 tsp Cayenne Pepper
Soft, crusty rolls
2 cups crumbled blue cheese
Avocado Ranch sauce – recipe follows
Prepping the chicken:
Season chicken thighs with salt and pepper
Dredge chicken thighs in seasoned flour
Coat the chicken with canola oil
Bake at 200 degrees for 2 hours and then chill
Mix hot sauce, melted butter, garlic powder, paprika, cayenne pepper and celery salt together and set aside.
Heat an ovenproof skillet over medium high heat and sear chicken on both sides to golden brown. Pour hot sauce mixture into the pan and bring to a simmer for 5 minutes. Shred the chicken, and mix the chicken and sauce thoroughly.
Butter and griddle the buns, then top with shredded chicken, blue cheese crumbles, and spread ranch sauce on top. Serve with lettuce and tomato – or eat it as is!
Avocado Ranch Sauce
1/2 cup ripe avocado – (the flesh of one avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons distilled white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1 pinch dried dill weed
1/8 teaspoon onion powder
1 pinch garlic powder
Or add an avocado to your favorite ranch dressing….
New England Patriots Lobster Rolls:
2.5# lobster, steamed, meat removed
½ cup mayonnaise
2 tsp fresh tarragon
1 Tbs fresh lemon juice
2 scallions, finely chopped, both green and white parts
1 stalk celery, finely chopped
Salt & Pepper
Boston bibb lettuce
New England style hot dog buns
Prepping the salad
Remove all meat from the lobster and check for cartlidge in the claw meat. Take the tips / ends of the claw meat (the most debated part of the lobster, in the great claw vs tail debate) and put into the blender with the mayonnaise and spices. Blend until smooth. Chop the lobster meat into bite size chunks and mix with the scallions, celery and the mayonnaise mixture. Season with salt and pepper to taste.
Butter and griddle the buns, place one piece of bibb lettuce inside and load the roll with your lobster salad.
Serve with Cape Cod kettle chips, and an ice cold Sam Adams.