• Stand Out At Your Super Bowl Party With Fantabulous Food

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    Lee Anne Wong, Super Bowl 2012Chef Lee Anne Wong (pictured) is the culinary director and editor of the Maker’s Mark Recipe Compendium, culinary producer for the “Top Chef” series for five years, and winner of Iron Chef America. She also just re-opened restaurant Vynl in Manhattan. Wong took a break from her media empire to give tips on how to host the best Super Bowl party in town.

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    “I think the most important thing for people, regardless of what they will be cooking, is to be prepared and do their meats ahead of time. Get your shopping done on Thursday or Friday. Saturday do your cooking and prepping, so Sunday you’re just heating it up. That’s one of the key things: not stressing yourself out on game day.”

    Using Bourbon in the kitchen is a huge trend in the kitchen right now, so here are two of her Bourbon-infused recipes:

    Shrimp Cocktail with Maker’s Mark Cocktail Sauce:

    1 recipe Maker’s Mark® cocktail sauce (recipe below)
    24 pc. shrimp in shell, u-10
    12 cups water
    1-1/2 cups dry white wine, such as Riesling
    2 lemons juiced
    2 bay leaves
    10 pieces whole black peppercorn
    1 medium onion, peeled, halved and sliced thin 1/4″
    1 stalk celery, sliced thin crosswise 1/8″
    1 whole leek, washed and sliced thin, white and green
    3 medium carrots, peeled, sliced into 1/8″ thick rounds
    1/4 cup kosher salt
    Lemon wedges, for garnish

    1. Leaving the shell and tail intact, slice down the back of the shrimp, deveining the shrimp.
    2. Bring the water, white wine, lemon juice, bay leaves, peppercorns, onion, celery, leek, carrots and kosher salt to a boil in a large pot. Reduce to a simmer and cook for 15 minutes until the vegetables are soft and the brine is flavorful. Strain through a fine mesh sieve into a new pot, discarding the solids.
    3. Bring the stock back up to a simmer. Add the shrimp in shell and stir to submerge the shrimp. Remove the pot from the heat and allow the shrimp to poach for 10 minutes or until fully cooked.
    4. Drain the shrimp and place the shrimp into a large bowl filled with ice. Stir the shrimp with the ice cubes and place the bowl in the freezer until the shrimp have cooled down, about 2-3 minutes.
    5. Peel the shell from the shrimp, leaving the tail intact. Discard the shells. Serve the shrimp ice cold alongside the Maker’s Mark® cocktail sauce, with fresh lemon wedges.

    Maker’s Mark Cocktail Sauce
    Makes 1-1/2 cups

    2 tablespoons Maker’s Mark® Bourbon, flamed off
    1 cup Heinz® Ketchup
    1 tablespoon TABASCO® Sauce
    2 teaspoons Worcestershire sauce
    2 tablespoons fresh lemon juice
    1/4 cup freshly grated horseradish
    1 tablespoon distilled white vinegar

    1. Combine all ingredients together in a small bowl. Keep chilled until needed.

    These ribs take on their bourbon brine and an exotic barbecue sauce scented with coriander. Finger lickin’ good, for real.

    Prep Time: 24 hours/day beforehand
    Cook Time: 5 hours
    Level: Easy.

    Serves 4–6

    Recipe:

    2 cups Makers Mark® Bourbon
    1 bunch cilantro – cleaned and roughly chopped
    4 cloves garlic, peeled and minced
    1/4 cup fresh ginger, peeled and chopped
    1 tablespoon coriander seeds
    1 tablespoon mustard seeds
    1 teaspoon ground cumin
    1 teaspoon cayenne
    1 teaspoon curry powder
    1 tablespoon Dijon mustard
    1/2 cup dark brown sugar
    2 tablespoons kosher salt
    1 rack of peeled pork spare ribs
    3 tablespoons butter
    1/2 white onion, peeled and diced 1/2″
    1 cup pineapple juice
    1 cup tomato juice
    1 cup ketchup
    1 cup water
    Fresh cilantro leaves, for garnish
    Fresh red radish, for garnish

    1. In a large bowl, mix the Maker’s Mark®, cilantro, garlic, ginger, garlic, cumin, cayenne, curry, mustard seeds, Dijon and brown sugar and salt until well-combined. Pour into a shallow baking dish. Submerge the full rack of ribs in the marinade and refrigerate over night.
    2. Preheat the oven to 400°F. After 24 hours, remove the ribs, brushing off any excess marinade and spices (reserve the marinade for the barbecue sauce), and place on baking sheet and roast in the oven for 45 minutes. Remove the rack from the oven, wrap the ribs tightly in foil and cool in the refrigerator for at least 3 hours.
    3. Heat the butter in a medium saucepan over medium-high heat. Add the diced onion and cook for 10 minutes, stirring often. Add the marinade liquid and all of its components, the pineapple and tomato juice, ketchup, and water. Cook this mixture for 45 minutes on a medium simmer, stirring occasionally.
    4. When the ribs have cooled down, slice them in between each bone to separate them from the rack and place in a large mixing bowl. Strain the barbecue sauce through a fine mesh sieve and pour over the ribs, tossing to thoroughly coat them.
    5. Place the individual ribs in a single layer in an ample-sized baking dish, pouring the excess barbecue sauce over the ribs, and return to the oven. Lower the heat on the oven to 350°F and bake for an additional hour, turning the ribs occasionally to ensure sauce coverage.
    6. The ribs will be tender and the sauce should glaze the ribs during the baking process. Serve hot with picked cilantro leaves, thinly sliced radishes and Maker’s Mark® Bourbon “chilled neat.”

    Bourbon is a great mixer. It’s always good to have a hot drink if it’s going to be cold out. Hot toddies or cider are good to go with the food.

    All in all, keep it simple, says Wong, because at the end of the day, “the Super Bowl is about great food, but really it’s about the Giants kicking Tom Brady’s *ss!”

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