A Superbowl 50 Menu
This week for Superbowl 50, amongst organic pork tenderloin crusted with mustard capers & garlic and a vegetable assortment of roasted asparagus, steamed organic broccolini and pan -roasted purple brussel sprout and blue kale hash, were a couple of football-watching favorites – burgers and wings.
Everyone has their favorites of these sports bar classics. However I must be different to keep my clients’ palates piqued. So the burgers are 100% grass fed beef and seasoned with miso, mirin, soy sauce, garlic and tons of chopped green onion on a soft brioche bun with organic sriracha ketchup. I know….
Here’s what I did:
Season 3lbs with garlic powder, black pepper, salt, cayenne and paprika
In a single layer, spread them out on a foil and parchment lined (easy clean up) sheet pan and let stand to come to room temperature
Oven baked them in a 375 preheated oven for 30 minutes
With about a 2:1 ratio blend organic apricot preserves and sriracha. Nuke it for :10 just so it can come together. Taste and add more of either to your liking.
Remove wings from oven
Add a couple of table spoons of the glaze to a medium sized bowl.
In small batches, 4-5, add wings and toss until coated, adding more glaze just as needed and return glazed wings to the sheet pan.
Return wings to the oven for 15 minutes or until slightly caramelized/browned.
Take it over the top and garnish with thin sliced scallion, cilantro and chopped honey roasted peanuts!
And that is that! Should my client have a small gathering he will be all set…and a star to his friends.
Give these wings a try and let me know how they turn out!
Enjoy the ‘Bowl!
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