Emeril's Super Bowl Recipes

Emeril Lagasse shared the Super Bowl party dishes you voted for in "Good Morning America's" online ballot. Check out his recipes for Super Bowl Spiked Chicken Wings with Blue Cheese Dip and Celery Sticks, Southwest Cheesecake with Chicken, Sausage Meatballs with Red Gravy and Next Day Sausage Meatball Po-Boys.

Super Bowl Spiked Chicken Wings with Blue Cheese Dip and Celery Sticks

• Makes 6 to 8 servings

• 1/2 cup Sriracha Hot Chili Sauce*

• 1/4 cup hot red pepper sauce, such as Emeril's Kick It Up Red pepper sauce or Crystal hot sauce

• 8 ounces [sticks]unsalted butter, melted

• 2 tablespoons fresh lemon juice

• 1 tablespoon Tabasco Sauce

• 8 ounces blue cheese, at room temperature

• 4 ounces cream cheese, at room temperature

• Vegetable oil, for frying

• 4 pounds chicken wings, rinsed and patted dry with paper towels

• 8 ribs of celery, wiped clean and cut on the bias into dipping-sized batons

Combine the Sriracha sauce, hot red pepper sauce, melted butter, 1 tablespoon of the lemon juice, and the Tabasco in a medium bowl and whisk to combine. Set aside. Combine the blue cheese, cream cheese, and remaining 1 tablespoon lemon juice in a food processor and blend until smooth. Transfer to a decorative bowl for serving and set aside. [The blue cheese dip can be made 24 hours in advance and kept, covered, in the refrigerator. Let come to room temperature before serving.]

Heat enough oil to come halfway up the sides of a large saucepan or deep fryer to 350 F. Add the chicken wings in batches and fry, turning, until golden brown and they float in the oil, 6 to 8 minutes. Drain well on paper towels and transfer to a large serving dish.

Pour the sriracha mixture over the hot wings and let sit for 5 minutes. Serve hot. *This Asian hot chili sauce is made from dried chilies that are ground into a paste with garlic, sugar, and other ingredients. It is available in Asian markets and some supermarkets, and can be found through online specialty food grocers.

Emeril's Southwest Cheesecake with Chicken

This is best made a day in advance and chilled in the refrigerator for the flavors to blend. Bring to room temperature before serving. The salsa and pesto also can be made up to 24 hours in advance and keep covered in the refrigerator.

• Makes 16 servings

• 1 cup finely crushed tortilla chips [about half of a 13 1/2-ounce bag tortilla chips]

• 4 tablespoons unsalted butter, melted

• 3 tablespoons olive oil

• 3/4 cup chopped red bell peppers

• 3/4cup chopped yellow bell pepper

• 1 cup diced onion

• 1/4 cup minced jalapenos

• 1 tablespoon minced garlic

• 2 tablespoons plus 2 1/2 teaspoons Emeril's Southwest Essence

• 1 tablespoon plus 1/4 teaspoon salt

• 1 1/2 pounds boneless, skinless chicken breasts, cut into ½-inch dice

• 2 pounds cream cheese, at room temperature

• 4 ounces sour cream

• 5 large eggs

• 6 ounces grated cheddar cheese

• 1/2 cup grated Manchego cheese or Parmesan

• Salsa, recipe follows

• Cilantro Pesto, recipe follows

• Preheat the oven to 325 F

Page
  • 1
  • |
  • 2
  • |
  • 3
Join the Discussion
blog comments powered by Disqus
 
You Might Also Like...