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You’ll Score with These Recipes for the Big Game


Korean Wings recipe from Salt Creek Grille Princeton

Eagles. Patriots. Your office pool. Commercials. The reasons why the big game matters most certainly vary, but one fact is a definite across the board: good food this Sunday is key. Check out these recipes for Korean BBQ wings, crab dip, artichoke stuffed mushrooms, and lamb chili, and get cookin’!


Salt Creek Grille – Princeton’s Korean BBQ Wings

(pictured at top)

  • 6 jumbo wings
  • 2 cups tamari
  • 2 tablespoons chopped garlic
  • 1 tablespoon minced ginger
  • ¾ cup wild honey
  • ½ cup gochujang paste
  • 1 teaspoon sesame oil
  • 3 cups Salt Creek Grille BBQ sauce (or any prepared BBQ sauce)

Directions

  1. Pan fry 6 jumbo wings until crispy.
  2. Place wings on a sheet pan, and bake at 350°F for 10 minutes.
  3. Mix together tamari, garlic, ginger, honey, gochujang paste, sesame oil and BBQ sauce.
  4. Toss wings in bowl with sauce until completely coated.
  5. Enjoy!

Salt Creek Grille – Princeton
Forrestal Village
1 Rockingham Row
Princeton, NJ
609-419-4200


Deliboy Delivery’s Crowd Pleasin’ Crab Dip

Deliboy Delivery Crab Dip

Ingredients:

  • 1 package/can (8-ounce) crab claw meat
  • 1 (8-ounce) package cream cheese
  • 1 cup mayonnaise
  • 1 cup grated parmesan cheese
  • 1 cup diced onions
  • 1 cup diced bell pepper
  • 2 teaspoons Old Bay seasoning
  • 1/2 teaspoon cracked black pepper
  • Tbsp butter

 Directions:

  1. Preheat the oven to 350
  2. in a skillet, sautée the onions and bell pepper until just soft and set aside to cool
  3. in a bowl, mix together the cream cheese, mayonnaise, Parmesan, Old Bay and black pepper until everything is thoroughly combined.
  4. add onion, bell pepper and crab meat into the cream cheese mixture.
  5. Pour the mixture into a 6-inch baking dish or any oven-safe dish. Bake for 50 minutes to one hour until all is melted together. The top should be crisp and brown.
  6. Serve with crusty bread, sturdy crackers or vegetable sticks

Deliboy Delivery
732-876-3347


Chef Meg’s Artichoke Stuffed Mushrooms (from B2 Point Beach)

Recipe yields approximately 50 mushrooms.

Stuffing:

  • ½ No.10 can of artichoke hearts, small diced (or pulsed in a food processor until chunky)
  • ½ cup panko bread crumbs
  • 2 eggs, whisked
  • 4 tablespoons garlic, chopped
  • 1 bunch chives, finely chopped
  • zest of one lemon
  • 1 cup grated Grana Padano or Pamigianno Reggiano cheese
  • Salt & Pepper to taste

Mix all ingredients together until evenly incorporated

Lemon and dill aioli:

  • 2 cups mayonnaise
  • zest of ½ lemon
  • 3 tablespoons lemon juice, freshly squeezed
  • 3 sprigs of dill, leaves only, finely chopped
  • Salt, to taste

Mix all ingredients together until evenly incorporated

Crimini mushrooms:

  • 50 crimini mushrooms
  • olive oil for coating
  • salt and pepper, to taste
Directions:
  1. Preheat Oven to 400°F
  2. Stuff each mushroom with ½ tablespoon artichoke stuffing (will vary depending on size of each mushroom)
  3. Drizzle olive oil on a large sheet tray and place the stuffed mushrooms about 2 inches apart. Season lightly with salt and pepper over the top of the tray.
  4. Roast mushrooms at 400°F for 15 minutes.

B2 Point Beach
709 Arnold Ave.
Point Pleasant Beach, NJ
732-295-0709


Deb Smith’s Best Lamb Chili Recipe Ever

Shake it up a bit for the Big Game. No ho-hum chili for your party. Heck no! If you like lamb, this recipe is a home run, er touchdown. Oh, whatever. Just enjoy. (Click the image for the recipe page.)

The best lamb chili recipe ever

Deb Smith is the founder and executive editor of Jersey Bites, and the author of The Jersey Shore Cookbook.