BALTIMORE - Looking for some winning recipes for the big game today? Try these recipes from Mark Laubner from Silks Restaurant at Bulle Rock in Havre de Grace.
Huli Huli Chicken wings
2 oz. Garlic Bulbs, Split
2oz. Ginger – Cut into ¼" slices
2 oz. Scallions – roughly chopped
1C Soy Sauce
1 tsp Liquid Smoke
1 cup water
1 Lemon – cut in ½
2 Tbsp corn starch mixed with 2 Tbsp water
4 lb chicken wings
Mix all ingredients in a mixing bowl. Pour half of the marinade over the wings and put in refrigerator for at least one hour but overnight is even better.
Put the other half of the marinade into a small saucepan and bring to a boil. Reduce heat to a simmer and thicken with the cornstarch and water mixture, Reserve warm.
Cover a baking sheet pan with foil and lay the wings out on the pan.
Cook the wings at 350 degrees F for 15-20 minutes or until the internal temperature is 165 degrees F.
Arrange the wings on a platter and brush with the thickened sauce and garnish with diced scallions.
Click to the next page for more recipes.
Crab Artichoke Spinach Dip
1 lb Cream Cheese, softened
1 C Sour Cream
¼ C Mayonnaise
¼ C Parmesan Cheese
1 C provolone, mozzarella, cheddar blend
1Tbsp Lemon Juice
1 Tbsp Worcestershire Sauce
1 Tbsp Cajun Seasoning
1 tsp Tabasco Sauce
3-10oz boxes of frozen spinach thawed with the water squeezed out
1-12oz can Artichoke quarters chopped
1/2 lb Crab Meat – added last
Preheat oven to 350 degrees F
In a large mixing bowl, electric mixer or food processor add all of the above ingredients except artichokes and crabmeat, and blend well.
Fold in artichokes and crabmeat
Transfer to an ovenproof baking dish and bake until bubbly ~ 15-20 minutes depending on the depth of your dish. (Alternately, this could be heated on the stove top in a shallow pan with constant stirring over medium heat. This method is slightly more prone to scorching.)
Serve with crackers, baguette slices or crackers
Barbequed bacon wrapped horseradish shrimp
2 lb (16-20 size) shrimp peeled and deveined
2-12 oz packages turkey bacon
~ ½ cup prepared horseradish
¼ cup chopped onion
2 Tbsp Dijon mustard
1 cup ketchup
¼ cup brown sugar
2 Tbsp rice vinegar
Juice and zest from 1 orange
Preheat oven to 375degrees F
Begin by smearing some horseradish down the inside back of the shrimp and then wrap with uncooked bacon and secure with a toothpick. Repeat this process with all the shrimp. You should be able to wrap 2-3 shrimp with each slice of bacon.
Place the shrimp on a baking pan and bake for 12-15 minutes.
In a preheated skillet add 3 slices of chopped bacon. Cook the bacon until crispy. Add ¼ cup minced onions. Sauté until the onions begin to brown, and then add 2 tablespoons Dijon mustard and 1 cup ketchup. Stir. Add ¼ cup brown sugar and 2 tablespoons rice vinegar and to finish it, the juice and pulp from 1 orange. Simmer and reserve warm. Brush shrimp with BBQ sauce and garnish with diced scallions. Transfer to serving platter and enjoy.