Game Day Snacks From the Garden
Game day snacks are not known for their nutritional value. As you read this, people all over the country are plotting out massive snack stadiums made of deli meat and processed liquid cheese. We're not here to suggest you sit down with a nice salad while everyone else is going carb-crazy, but we are here to offer up the following recipes, which offer plenty of ways to invite your garden to game day.
Rosemary Smoked Chicken Wings
"These wings are a light, crispy take on fried wings," says Doug Psaltis, chef/parter of Bub City in Chicago, Illinois. "They have an herbaceous, garlic coating and the fresh lemon juice adds an awesome acidity."
Yields 1 dozen wings
- 1 dozen wings
- Four cloves of garlic, minced
- Two branches rosemary
- 1 tablespoon ground black pepper
- 1 tablespoon kosher salt
- 1.5 cups apple juice
- 2 cups hickory smoked wood chips
- 1 fresh lemon
Cut the wings between the joints and set aside.
Mix fresh rosemary with minced garlic, salt and pepper.
Soak the wood chips in apple juice for 25 minutes.
Toss the wings with the garlic mix.
Heat one half of the grill to 225-250 degrees.
Let the chips heat for 5 minutes.
Arrange 12 wings on the half of the grill that is turned off. Cover and let them smoke for about 25 minutes.
Lift the cover, turn the wings over and let them smoke for another 15 minutes, ensuring that the temperature of the grill stays between 225-250 degrees.
Remove from the grill, squeeze with fresh lemon and enjoy.
Fingerling Potato Salad with Grilled Red Onions
This game-day potato salad from chef/restaurateur Graham Elliot has charred red onions that add a slightly smoky flavor and crispy texture to each bite.
3 pounds medium-sized Russian fingerling potatoes, scrubbed and cleaned
- ½ teaspoon salt
- 1 medium sized red onion
- 1 tablespoon canola oil
- ¼ cup chopped flat leaf parsley
- ¼ cup finely chopped chives
- 1 tablespoon finely chopped tarragon
- 1 ½ cups mayonnaise
- ½ cup low-fat sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1 teaspoon Champagne vinegar
- Salt and freshly cracked black pepper to taste
Place the cleaned potatoes and ½ teaspoon salt in a saucepan and cover with cold water. Simmer the potatoes until tender, remove from water and let cool on a cookie sheet. Cut the fingerlings into ¼-inch disks.
Remove the skin and ends of the red onion and slice into ¼-inch thick rings. Place in a bowl, gently toss with canola oil and season with salt and pepper.
Grill the red onions for 5 minutes. Once the char is developed, remove the onions, place them in a bowl and allow them to steam for 5 minutes. Small dice the onions.
In a mixing bowl, combine the sour cream, mayonnaise, lemon juice, Dijon, sugar and vinegar. Whisk until well incorporated.
With a rubber spatula, fold the chopped herbs, fingerling potatoes and grilled onions into the wet mixture. Season with salt and freshly cracked black pepper.
Thai Basil Smash
At New York City's TAO Downtown, beverage director Keith Nelson tears Thai basil to release its essential oils before adding it to the drink. Mandarin orange segments break apart in the shaker, giving the drink its cloudy appearance.
Yields 1 drink
- 4 Thai basil leaves, ripped
- 6 segments Mandarin orange
- 1 ounce sour mix
- 1 ounce citron vodka
Remove the skin from the orange segments. Add all ingredients to a shaker with ice and shake well. Pour into a rocks glass over fresh ice (do not strain). Garnish with a Thai basil leaf.