Jan. 28, 2005 -- -- 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
Combine the chips and butter in a small bowl and mix to blend. Press the mixture into the bottom and slightly up the sides of a 10-inch springform pan. Set aside. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the bell peppers, onions, jalapenos, 1 teaspoon of the Southwest Essence, and ¼ teaspoon salt. Cook, stirring, until the vegetables are soft, 4 to 6 minutes. Add the garlic and cook until fragrant, 30 seconds. Remove from the heat and set aside to cool. Season the chicken with 1½ teaspoons of the Southwest Essence.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, for 2 to 3 minutes. Remove from the heat and let cool. Combine the cream cheese, sour cream, and eggs in a large mixing bowl and beat with an electric mixer until very smooth. Using a rubber spatula, fold in the vegetables, chicken, grated cheeses, remaining 2 tablespoons Southwest Essence, and remaining tablespoon salt. Pour the mixture into the prepared springform pan and bake until the center has set, about 1 hour.
Remove from the oven and cool on a wire rack. When cool, transfer to the refrigerator to chill thoroughly before serving.
Salsa Makes 3 cups
• 1 1/2 pounds ripe plum tomatoes, cored and coarsely chopped, [or one • 28-ounce can whole tomatoes, drained]
• 1/2 cup chopped red or yellow onions
• 1/4 cup packed, fresh cilantro leaves
• 2 tablespoons fresh lime juice
• 1 teaspoon minced garlic
• 3/4 teaspoon salt
• Combine all the ingredients in a food processor and pulse until slightly chunky. Transfer to a non-reactive bowl, cover tightly with plastic wrap, and refrigerate until ready to use. [The salsa can be made up to 24 hours in advance and kept refrigerated.]
Cilantro Pesto Makes 1 1/4 cups
• 2 cups tightly packed fresh cilantro leaves
• 1/4 cup lightly toasted pumpkin seeds or pine nuts
• 1 teaspoon minced garlic
• 1/4 cup grated Manchego cheese or Parmesan
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1 cup extra virgin olive oil
Combine the cilantro, pumpkin seeds, and garlic in a food processor or blender and puree on high speed. Add the cheese, pepper, and salt and process to combine, scraping down the sides of the bowl as necessary. With the machine running, add the olive oil through the feed tube and blend until smooth.
Sausage Meatballs with Red Gravy
Makes 4 hearty servings, plus enough leftover meatballs and gravy for 4 meatball sandwiches the next day
• Red Gravy 3 tablespoons vegetable oil
• 5 cups chopped yellow onions
• 2 teaspoons Emeril's Italian Essence
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 20 cloves garlic, minced [about 1/3 cup]
• 2 tablespoons whole anise seeds
• 2 6-ounce cans tomato paste
• 4 15-ounce cans tomato sauce
• 1 28-ounce can whole tomatoes, pureed with their juice
• 2 1/2 cups water
• 2 teaspoons Emeril's Original Essence
Sausage Meatballs 1 1/2 pounds ground chuck
• 1 1/2 pounds Italian Sausage, removed from casings
• 1 pound hot sausage, removed from casings
• 10 cloves garlic, minced
• 2 large eggs, lightly beaten
• 4 teaspoons Emeril's Original Essence
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound spaghetti, cooked according to package directions
• 1 cup grated parmesan cheese
To make the Red Gravy, heat the vegetable oil in a large pot over medium-high heat. Add the onions, Italian Essence, salt, and red pepper and cook, stirring, until the onions are soft, 6 minutes. Add the garlic and anise seeds, and cook, stirring, until fragrant, about 2 minutes. Add the tomato paste and cook, stirring frequently, until paste begins to brown, about 5 minutes. Add the tomato sauce, pureed tomatoes, water, and Essence and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 45 minutes.
To make the meatballs, combine the ground chuck, Italian and hot sausages, garlic, eggs, Essence, salt, and black pepper and mix briefly but thoroughly to distribute the seasonings. Shape into meatballs and place on a large plate. Cover and refrigerate until ready to cook.
Slip the meatballs into the simmering sauce and do not stir until the meatballs float to the top of the surface, 10 to 12 minutes. Stir well and simmer the meatballs in the sauce for 30 minutes, stirring occasionally and skimming any fat that rises to the surface. Remove from the heat and adjust the seasoning to taste. Serve immediately over hot pasta with grated Parmesan cheese sprinkled over the top.
Next Day Sausage Meatball Po-Boys
Serves 4 generously
• 1 large loaf French or Italian bread
• 2 tablespoons vegetable oil
• 2 yellow onions, thinly sliced lengthwise
• 2 green bell peppers, cored, seeded and cut into 1-inch strips
• 1 teaspoon Emeril's Original Essence
• 8 teaspoons mayonnaise, optional
• One-half recipe Meatballs and Red Gravy Recipe [above], gently reheated
• 1/2 pound Mozzarella cheese, grated
• 1/2 cup grated Parmesan or Pecorino-Romano cheese
Preheat the oven to 300 F. Line a large baking sheet with aluminum foil and set aside. Wrap the French bread in aluminum foil and place in the oven until warmed, about 10 minutes. Remove from the oven and increase the heat to broil.
Heat the oil in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring, until softened and starting to brown around the edges, 6 to 7 minutes. Remove from the heat and season with the Essence.
Slice the warm French bread crosswise into 4 portions, and then cut each piece in half lengthwise.
Spread the inside of each bread slice with 1 teaspoon of the mayonnaise, as desired. Spoon half of the red gravy onto the bottom halves of the bread and top with the meatballs. Top the meatballs with the onions and peppers, and then the grated cheeses and the remaining red gravy.
Place the filled sandwich bottoms on the prepared baking sheet and broil until the cheeses are hot and melted, 1 to 2 minutes.
Remove from the oven and top with the remaining French bread halves. Serve immediately.
Recipes courtesy of Emeril Lagasse, copyright 2005