ALBANY, N.Y. (NEWS10) – This morning we are celebrating the NFL’s biggest game.
Whether you’re rooting for the Carolina Panthers or the Denver Broncos, no party is fit without the right dishes or décor.
On Friday NEWS10ABC went all out with a tailgate party of our own. But the team was challenged by someone who knows cooking all too well: Superstar Chef, Ric Orlando – right in Heather Kovar’s kitchen!
Orlando, who you might recognize from “Beating Bobby Flay” and his two Food Network victories, joined her there with some advice.
He shared with us three different wing recipes and sauces. First was the dirty blonde kind of a hot BBQ.
“You put a little curry in there. You put a little vinegar. Apple cider vinegar is the best. Some nice honey and some pineapple juice. And you want to make it hot as you like,” said Orlando. “Marinate them early in the day, let them cool, then when you are ready to have your wings, glaze them then flash them in the oven, and you’ll have delicious sizzling, perfect wings just like that. With the sauce cooked onto them,” he continued.
And they’re not deep fried!
You can find all his recipes at ricorlando.com
Ric’s Best Home Style Double Roasted Wings (with three sauces).
These wings are so easy, and not nearly as messy ( or unhealthy) as the usual fried wings.
Prep them Saturday and let them marinate overnight, Then roast, glaze and roast again with one of my easy sauce or your choice your choice of your own favorite sauce. Serves 4-8 people.
For the wings
5 lbs raw chicken wings (about 30)
1/2 cup lime juice ( fro 4-5 limes or use bottled)
1/4 cup adobo seasoning (recipe below)
Put the wings in a large bowl. Add the lime juice and sprinkle with the adobo. Toss well to coat and then refrigerate for at least 3 hours or overnight.
Preheat oven to 450.
Place wings on cookie sheets in one layer, not overlapping. Bake 20-25 minutes or until sizzling and golden.
Allow to cool to room temperature.
When ready to serve toss to coat with your sauce of choice, reserving some for dipping.
Bake again at 450 for 10 minutes to caramelize the sauce. Enjoy!
Easy Adobo Spice Mix
You can always use store bought, but this is so simple, why not make it?
2 tables salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tso oregano
1 tso cumin
2 tsp paprika
Mix well. Lasts forever.
Spicy Hoisin Wing Sauce
1/4 cup Hoisin sauce
3 tbls sesame oil
3 tbls soy sauce
3 tbls rice vinegar
3 tbs honey
sri racha to taste
Smokey Buffalo-Garlic sauce
1/4 cup chipotle hot sauce (like cholula)
1 stick butter
1 tbls chopped garlic
1 tbls brown sugar.
Melt butter with garlic. Mix all ingredients together
“Dirty Blonde” Hot BBQ
1/2 cup mustard
1/2 cup honey
1 cup pineapple juice
1/4 cup cider vinegar
1 tsp curry powder
generous dashes of habanero or scotch bonnet hot sauce to taste
Bring everything to a simmer and cook for 5 minutes then cool.
Carolina Crab Dip
Hot dips go fast when watching the game.
This is a classic, honoring the Panthers of course.
8 oz sour cream
16 oz cream cheese
1/4 cup mayo
1 tbls dijon mustard
1 tbs Worcestershire sauce
dash of tabasco
1 tsp white pepper
1 tbls minced onion or shallot
juice of 1 lemon
2 tsp old bay seasoning
1/4 cup shredded cheddar cheese
1/4 cup shredded pepper jack cheese
1 lb crab meat
butter for greasing the cooking vessel
Panko bread crumbs (optional)
Preheat oven to 300 degrees.
Whip everything except for the cheddar and pepperjack cheeses and the crab in a food processor until smooth. Fold in the cheeses and crab.
Butter an ovenproof casserole dish and fill with dip. Sprinkle with breadcrumbs if you like.
Bake for 30 minutes or until bubbly. Serve with crackers, tortillas, bagel chips or crudites.
Denver “Green” Dip
Here is another take on a classic spinach dip, going green for Denver!
2 packages (10 ounces each) frozen chopped spinach, thawed
1 garlic clove, minced
1 bunch of scallions chopped
1 can (12 ounces) evaporated milk
1/2 cup grated Parmesan cheese
1/4 cup cream cheese
1/4 cup ricotta cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
Butter for cassrerole dish.
Preheat oven to 350°.
Rinse spinach in a colander to thaw then squeeze dry.
Spinach, milk, garlic, scallions and egg in a food processor and puree well.
Put in a bowl and fold in cheeses and seasonings
Bake til bubbling about 20 -25 minutes.
Serve with chips, pita or crusty bread
And since it is Mardi Gras Weekend…. make a pot of GUMBO!!
This Creole Chicken Gumbo is a slowly cooked, dark and earthy, OMG-delish stew. The real deal, baby!
Makes enough for 4 to eat twice
½ pound andouille sausage, sliced
3 pounds natural or local chicken thighs
2 cups each: medium dice bell peppers, celery, and onion
1/2 cup scallions
1/2 cup parsley
1 1/2 tablespoons Cajun seasoning mix
1 tablespoon dry thyme
2 cups okra, sliced
6 cups chicken cooking liquid (see below)
4 cups tomato juice
1 can generic round tomatoes, squished
salt and pepper
2 cups long grain white or brown rice.
The braising will take at least 2 hours, so make time!
Put the chicken in a pot. Cover with lightly salted water. Bring to a boil. Skim any skim that may accumulate. Once it boils, reduce heat to a simmer. Simmer for 30 minutes or until cooked. Remove chicken from broth and let cool. Reserve the broth and the bird. Once cooked, pull all the meat from the chicken and roughly chop. Set aside.
In a heavy casserole pan, add the sausage and ham and lightly brown. Add the veggies and wilt until soft but not brown. And the thyme and Cajun seasoning and stir to coat. Cook a few minutes and then add tomato juice and reserved chicken broth. After an hour of cooking, add the tomatoes and the okra and cook for another 20 minutes. Pick up the palate by adding dashes of Worcestershire and Tabasco to taste. Now stir in 1 cup of roux. Cook gently another 15-20 minutes to thicken.
In a decent pot add a drizzle of vegetable oil. Add the 2 cups of rice and 2 teaspoons salt. Heat until you begin to hear a sizzle. Stir once. Add 3 cups of water. Stir once more. Bring to a boil. Cover snugly. No more stirring. Reduce heat to very low and allow to steam for 15-20 minutes. Turn off heat and let rest, covered, for 10 minutes. Done!
Making Cajun Roux, my way.
There are plenty of ways to make dark, chocolaty roux. Most are a pain but this is a pretty simple technique.
1 ½ cups flour
2 cups pork lard, duck fat, clarified butter or vegetable oil
Preheat oven to 475 F.
*Remember that dark roux is as hot as caramel, reaching 400-500 degrees. Don’t touch it!*
In a heavy, oven-safe skillet melt the fat. Add the flour and whisk in until smooth. Cook for a few minutes to make sure all of the flour is amalgamated with the fat.
Now put the entire pan in the hot oven and set a timer for 20 minutes. When the timer goes off, carefully whisk the mix. It should be getting golden. Repeat this procedure, cutting back the time each time until your roux resembles mild chocolate.
Once you’ve made the roux, you should carefully add some of it to the warm stew. Bring the stew back to a boil. Add a little more of the roux until you have reached the desired thickness. The stew will thicken as it boils. Be patient.
You can and should reserve any leftover roux, refrigerated, for up to 3 months.