Game Day Appetizers Part 4 скачать в хорошем качестве

Game Day Appetizers Part 4

With the Big Game just a few days away, you need a dip, a wing, and some other thing to offer your guests. Try these chipotle deviled eggs, French onion dip and Gochujang wings for your guests at your next gathering! Game Day Apps 4.0 Servings Vary For the French Onion Dip 2-3 large yellow or white onions 4 T unsalted butter 4 oz cream cheese (room temperature) ½ cup sour cream ¼ cup mayo 1 T Dijon mustard ½ t garlic powder ¼ t cayenne pepper Salt and pepper to taste Minced chives (for garnish) Add the butter to a large skillet over medium heat. Peel and slice the onions into ¼” strips. Add the onion to the pan along with the garlic powder, cayenne, salt and pepper and cook, stirring every few minutes, for 30-40 minutes or until onions are dark brown and soft. Taste for seasoning, adjust, and set aside. In the meantime, place mustard, mayo, sour cream and cream cheese in a large bowl or stand mixer. Mix until well combined. Add the onion and butter mixture and stir until well incorporated. Cover and refrigerate overnight before serving. Garnish with fresh chives before serving with chips or veggies for dipping. For the Chipotle Deviled Eggs 10 – 12 eggs 1-2 chipotle peppers, finely minced 1 t adobo sauce 3 T mayo 1 T Dijon mustard 1 T yellow mustard Salt and pepper to taste 1 t chipotle powder Chives, cut into 1” pieces (for garnish) Add the eggs to a pot of cold water and bring to a boil. Ensure water completely covers eggs. Boil for 10 minutes then drain and add to a bowl of ice water. Allow to cool to the touch. Peel the eggs, cut them in half, and place the yolks in a large bowl while placing the white halves on a serving dish. Add the mayo, chipotles, adobo, Dijon, yellow mustard and salt and pepper to taste to the bowl with the yolks. Use a fork or potato masher to thoroughly mix and incorporate until smooth. A food processor or stand mixer will also make this much easier and quicker. Add chipotle yolk filling to a piping bag or sandwich size Ziploc bag. If using a Ziploc bag, cut off a corner and carefully squeeze the filling into each egg white half. Sprinkle chipotle powder over the eggs and garnish each one with a chive. Cover and chill for 2 hours before serving. For the Gochujang Wings 2 lbs. chicken wings cut into drums and flats 1 T baking powder* 1 T olive oil 1 T minced garlic 1 T minced ginger ¼ cup gochujang ¼ cup honey 2 T soy sauce 2 T rice vinegar 2 T brown sugar ¼ t sesame oil 1 T sriracha (optional) Salt and pepper to taste Sesame seeds and minced chives (for garnish) Add chicken wings to a large bowl and season with salt and pepper and add baking powder. Toss to coat until wings are evenly seasoned. Place on a wire rack on a baking sheet and bake at 400F (with convection if possible) for 40-50 minutes, flipping halfway through. While wings cook, add olive oil to a small sauce pot or skillet over medium heat. Add garlic and ginger and cook for 60 seconds. Add gochujang, honey, soy sauce, vinegar, brown sugar, sesame oil and sriracha (if using) and stir well. Bring to a simmer and reduce slightly until it thickens. If sauce becomes too sticky/thick, add a splash of water until it reaches your desired consistency. When wings are done, toss in the warm sauce and serve immediately garnished with sesame seeds and chives. *The baking powder will help the wings get crispy in the oven without any additional oil or fat. Cook your wings by whatever means you like for this recipe.