Big Game Watching Food is Art Recipes

NOLAWingsWhile Sonesta may not be hosting the Big Game at any of its destinations this year (watch for Houston in 2017) our chefs were eager to share how you might entertain at home.

From the kitchens at the Royal Sonesta New Orleans – no stranger to hosting the Big Game…

 

Desire Oyster Bar Big Game Hot Wings

6 ea. chicken wings (No Tips)
Creole seasoning
4 oz. hot sauce
2 oz. unsalted butter

Toss wings in Creole Seasoning.  Fry “naked” at 350 until fully cooked.  In a medium sauce pan heat hot sauce when sauce is hot whisk in butter.  Place wings in the sauce pan and toss until fully coated.  Serve immediately with choice of dipping sauce and celery and carrot sticks.

Sonesta Fort Lauderdale Beach  Bistro offers Broiled Blue Point Oysters Parmesan

12 blue point oysters in the half shell
12 drops Worcestershire sauce
12 drops lime juice
4 tablespoons butter
12 tablespoons grated Parmesan cheese

Put oysters in a pan and season each one with a drop of Worcestershire sauce and a drop of lime juice. Cover with one tablespoon grated cheese and ¼ teaspoon butter. Run under the broiler for about 4 minutes or until the cheese is bubbling and golden brown. Serve immediately, piping hot, with lime wedges on the side.

Chef Peter’s Chile con Queso from Royal Sonesta Houston

1 tablespoon canola oil
1/2 cup finely chopped sweet onion
1/2 cup finely chopped jalapeño
1 teaspoon granulated garlic
1/2 teaspoon salt
2 tablespoons cornstarch
1 cup chicken broth
8 ounces American cheese
1 cup chopped tomatoes

Using a heavy pot, heat the oil on medium-high and sauté the onion, jalapeño, and dry ingredients for 2 to 3 minutes, until the onion is translucent. Add the broth and heat 3 to 4 minutes, allowing the sauce to thicken, then add the cheese and tomatoes. Carefully simmer the queso on low heat for 3 to 5 minutes, adjusting its thickness to suit your taste by adding broth or cheese. Serve hot and keep warm, stirring every so often to avoid the dreaded “cheese skin.”

Traditional Chili from Sonesta Gwinnett Place Atlanta

Yield: Approximately 1 gallon

2 pounds either ground beef or turkey
½ cups blended olive oil
2 each red peppers seeded
2 each green peppers seeded
2 each medium sweet onions
1 each medium carrots
1 each seeded jalapeno
¼ cup minced garlic
4 cups canned crushed tomato
¼ cup ground chipotle peppers
1 cup chili powder
2 tablespoons paprika
2 tablespoon ground cumin
2 tablespoon whole oregano dry
¼ cup granulated sugar
¼ cup beef or chicken base
4 cups water
½ cup cornstarch

Place olive oil in heavy bottom braising pot, brown ground meat breaking apart so as not to have large pieces. Take all vegetables and mince in food processor, and add to meat mixture and sweat vegetables. Add all spices and sugar and combine through meat and vegetable mixture, simmer for 5 minutes. Add crushed tomato and cook for approximately 10 minutes. Add water and beef/chicken base reduce heat and simmer for 45-60 minutes. Add cornstarch until desired consistency, remove from heat and serve. Garnish with cheddar cheese, sour cream, guacamole and scallion. Serve with tortilla chips.

Executive Chef Brian Dandro’s Root Beer Glazed Short Ribs at the Royal Sonesta Boston

2 pounds short ribs
Coarse salt and pepper
1.5 tablespoons vegetable oil
1 onion cut in wedges
2 celery cut into 2” pieces
1 carrot cut into 2” pieces
5 garlic cloves
5 sprigs thyme
1 bay leaf
1 sprig rosemary
¼ teaspoon cumin
1 whole star anise
2 cups veal stock (can sub beef broth)
1 cup root beer

Preheat oven to 275 F. Season ribs generously with salt and pepper. In a heavy bottom pan, heat oil then add short ribs and sear all sides. Remove from pan, drain most of the oil leaving a light coating in the pan. Add all vegetables, herbs and spices to the pan and cook till soft, scraping up any brown bits from the pan as they cook. Return ribs to the pot and add broth and root beer. Bring to a simmer, cover and place the pot in the oven. Cook until meat can easily be pierced with the tip of a knife, around 3 hours. Remove short ribs and drain liquid, return the liquid to the pot and reduce the liquid to a light syrup consistency and pour over the short ribs.

 

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