Sports

These Super Bowl Recipes From A Local Chef Are Champs

You may not associate the delicacies of culinary school with the rough and tumble of the gridiron, but Chef Tony Hedeger has four winning recipes for your Super Bowl party.

Chips and dip? Check. Chef Tony of Frontenac's knows that for some Super Bowl parties, it's all about the sauces and salsas.


So how about the main event? Not the game, of course; we're talking about those great, hearty dishes that everyone will dive into--like a QB diving into the end zone for a touchdown.

Beer simmered brats with carmelized onion

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Ingredients:

  • 8 sausages (such as bratwurst, knackwurst or wieners)
  • 4 oz. Oktoberfest beer
  • 2 oz. hot Dusseldorf mustard
  • 3 oz. canola oil
  • 16 oz. yellow onion, peeled, quartered and sliced very thin

Directions:

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  1. Place canola oil in a large nonstick skillet (12 inches diameter) and add the sliced onions.
  2. Sauté over low heat, stirring often, until onions are golden brown, soft and caramelized. Do not let burn.
  3. Season to taste with salt and pepper, and stir in the hot Dusseldorf mustard. Set aside.
  4. Prepare a grill and cook off the sausages. Place brats in a sauce pan and let simmer in the Oktoberfest beer for about 20 minutes. 
  5. Cut one to make sure that they are cooked all the way through, then place the brats on a bed of kraut and top with the carmelized onions and mustard.  

Thai Sticky Wings

Ingredients:

  • 1 club-size pack of chicken wings (12-24 pieces)
  • 2 Tbsp. soy sauce
  • 2 Tbsp. fish sauce
  • 1 Tbsp. minced garlic, or bottled pureed garlic
  • 2 Tbsp. Thai Sweet Chili Sauce (available in most large supermarkets OR at Asian/Chinese stores)
  • 2 Tbsp. brown sugar
  • 1/2 tsp. dark soy sauce (available at Asian/Chinese food stores), OR 1 more Tbsp. regular soy sauce
  • 1 Tbsp. lime juice
  • 2 Tbsp. oyster sauce (I used Golden Dragon brand)
  • 1-3 tsp. chili sauce (to taste), or more for hot wings

Directions:

  1. Mix all the barbecue sauce ingredients together in a small bowl. Stir until the brown sugar dissolves.
  2. If wings are whole, cut them in half with a sharp cleaver (this makes them easier to cook and eat). Place wings in a large bowl and pour the barbecue sauce over. Stir well to coat the all chicken with sauce.
  3. Allow wings to marinate at least 10 minutes (while you warm up the grill), or up to 24 hours (covered in the refrigerator).
  4. Barbecue the wings, basting them once each side with some of the leftover marinade from the bottom of the bowl. OR cook them in your oven (see next instructions).
  5. To Cook Wings Indoors: Turn your oven to the "Broil" or "Grill" setting; place the wings on a broiling pan (or a grill with a pan underneath to catch the drippings); Place the pan on one of the higher racks in your oven. Watch the wings carefully, as they can easily burn. Turn them every 5 minutes for 15-20 minutes, or until cooked. Baste them once or twice with the leftover marinade from the bottom of the bowl.

Buffalo White Chicken Chili

Ingredients:

  • 3 1/2 cups chicken stock (add as much as needed to cover)
  • 1 tsp. cumin seeds
  • 1 1/2 lb. boneless, skinned chicken breasts
  • 1 Tbsp. vegetable oil
  • 1 lg. onion, chopped (1 c.)
  • 3 cloves garlic, finely chopped
  • 1 1/2 cups frozen white corn kernels, thawed
  • 1 can (15 1/2 oz.) Great Northern beans, undrained
  • 3 cans (4 oz. each) chopped green chilies, undrained
  • 3 Tbsp. lime juice
  • 2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground white pepper
  • 1/3 cups sour cream
  • 1 oz Franks Wing Sauce
  • 2 Tbsp. cilantro, fresh, chopped

Directions:

  1. Combine the water and cumin seeds in a large saucepan. Bring to boiling.
  2. Add chicken. Lower the heat; cover the saucepan and simmer 20 minutes or until chicken is fork-tender. 
  3. Drain. Cut chicken into 3/4 inch cubes.
  4. In the same saucepan, heat oil over medium heat. Add the onion; saute 5 minutes. Add garlic; saute 1 minute. Stir in the corn, beans, chilies, lime juice, cumin, coriander and white pepper. Bring to boiling. 
  5. Add the chicken. Lower heat. Cook just until heated through. 
  6. Remove the saucepan from the heat. Stir in sour cream and cilantro.

Corn and crab cakes on sweet potato latke with chipotle mayo

Ingredients for the corn and crab cakes:

  • 1 cup mayonnaise or salad dressing
  • 2 canned chipotle chile peppers, finely chopped
  • 1 clove garlic, finely chopped
  • 1 cup fresh or frozen corn kernels
  • 7 medium green onions, finely chopped (1/2 cup)
  • 4 teaspoons prepared mustard
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground red pepper
  • 1/4 cup butter or margarine
  • 6 eggs, beaten
  • 1-1/3 cups fine dry bread crumbs
  • 4 6-ounce cans crabmeat, drained, flaked, and cartilage removed
  • 1/3 cup fine dry bread crumbs
  • 1/3 cup cornmeal
  • 1/3 cup cooking oil
  • Lemon wedges (optional)

Ingredients for the sweet potato latke:

  • 2 sweet potatoes, peeled and shredded
  • 2 eggs, lightly beaten
  • 1 tablespoon brown sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground cloves
  • 2 teaspoons ground cinnamon
  • 1/4 cup vegetable oil for frying

Directions:

  1. Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again.
  2. In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
  3. Heat oil in large heavy skillet to 375 degrees F (190 degrees C).
  4. Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot.
  5. For chipotle mayonnaise, stir together mayonnaise or salad dressing, chipotle chile peppers, and garlic. Cover and refrigerate up to 1 week until needed.
  6. In a saucepan cook corn, green onions, mustard, coriander, and red pepper in butter or margarine about 5 minutes until corn is tender. Place in a mixing bowl, and add eggs, the 1-1/3 cups bread crumbs, and crabmeat.
  7. Shape into eight 1/2-inch-thick patties using about 1/3 cup crab mixture for each. In a shallow dish stir together the 1/3 cup bread crumbs and cornmeal. Coat patties with cornmeal mixture.
  8. In a large skillet heat oil over medium heat. Add half of the patties. Cook for 2 to 3 minutes per side or until golden brown. Drain on paper towels. Keep warm in a 300 degree F oven while frying the remaining patties. Serve warm with Chipotle Mayonnaise and, if desired, lemon wedges. Makes 8 servings (2 cakes with 2 tablespoons mayonnaise per serving).

Once you try these out, Chef Tony would like to know what you think. Please share your reactions in the comments section below.


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