Monday, January 9, 2012

Big Game Menus For NFL Playoff Gatherings

East Meadow Shopping Center   (516) 794-9770
With Wildcard Weekend over, the playoffs are in full swing for the NFL. With playoff football games comes manly gatherings – and with manly gatherings comes lots and lots of food! 

Prepare for Sunday with these “Big Game Menus” provided by the top chefs at the Foot Network including Bobbly Flay, Guy Fieri and Rachel Ray. 


For the wings:
1 cup hot sauce
1/2 cup honey
6 tablespoons unsalted butter
1 tablespoon red wine vinegar
Freshly ground black pepper
24 chicken wings, tips removed

For the blue cheese-celery dipping sauce:
1/2 cup mayonnaise
1/2 cup Greek yogurt
1/4 cup finely diced celery
1/2 cup crumbled blue cheese (recommended: Cabrales)
2 tablespoons finely chopped fresh chives
Freshly ground black pepper

For the wings:
Heat grill to medium-high.
Combine the hot sauce, honey and butter in a small saucepan and cook over medium heat until the butter is melted and the mixture comes together, about 5 minutes. Stir in the vinegar and season with salt and pepper. Pour half of the sauce in a bowl and keep the remaining sauce in the pan, warm over low heat.
Season the wings on both sides with the salt and pepper. Brush the wings with the reserved sauce in the bowl and place on the grill. Grill on each side for 5 minutes or until golden brown and cooked through. Remove wings from the grill and toss with the warm hot sauce. Transfer to a platter and serve with the blue cheese sauce on the side for dipping.
For the blue cheese-celery dipping sauce:
Whisk together all ingredients in a medium bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

12 green onions, green part only, grilled and chopped, plus additional thinly sliced green onions, for garnish
1/4 cup extra-virgin olive oil, plus additional for grilling pitas
2 tablespoons fresh lemon juice
2 teaspoons finely chopped lemon zest
Salt and freshly ground pepper
2 cloves garlic
1 pound feta cheese, crumbled
8 pocketless pitas

Place grilled green onions, oil, lemon juice, and zest in a food processor and process until smooth. Add the feta and garlic and process until combined and smooth. Scrape the mixture into a bowl and garnish with the additional sliced green onions.
Heat grill to high. Brush the pitas with the remaining oil and season with salt and pepper, to taste. Grill for 1 minute per side or until lightly golden brown. Remove from the grill and cut each pita into eighths. Serve with the feta dip.

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