Game day is rapidly approaching! We all know that Superbowl Sunday means football, friends and lots of food. Try out these delicious gluten-free snacks by Chef Sacco!
Chef Sacco's gluten-free Buffalo Wings
DIY Buffalo Wings
2lb Chicken Wings
*Chef's Note: Pat dry do not coat in anything, if the wing and drumette is connected, separate using a boning knife.
1 bottle Frank’s Wing Sauce
1 bottle Wegmans Chunky Yogurt Blue Cheese Dressing
1 Gallon Peanut or Vegetable Oil
1. In a small sauce pot, heat the hot sauce on low.
2. In a deep sauce pot, add oil and thermometer and turn heat to high –be sure the oil does not come up any higher than half way up the pot. When you add the chicken wings, the oil is going to rise and bubble. You do not want the pot to overflow when this happens for safety issues.
3. Heat oil to 360F- you do not want to go any higher than this for safety reasons.
4. Once oil reaches 360F add chicken wings one at a time to avoid splattering. Don’t overload the pot, you want the chicken wings to get crispy and they won’t if there are too many wings in the pot.
5. Using a pair of tongs move chicken wings around so they don’t stick together.
6. Fry for about 10-15 minutes. Test chicken wings with a meat thermometer for 165F.
7. Cook the chicken wings in batches. Be sure you allow oil to come back up to 360F before adding a new batch of wings.
8. In a bowl, season with salt and pepper and toss the chicken wings with some of the sauce.
9. Plate up with a small bowl of dressing for dunking!
French Onion Stuffed Mushrooms
A take off of French Onion Soup
2 Vidalia Onions,
3 Tbsp. Salted Butter
24oz Baby Bella or White Mushrooms
1lb Gruyere Cheese, shredded
2 cups Marsala Wine
¼ cup Olive oil
Cooking Level: Intermediate
Peel the onions, cut them in half and slice thinly (see photos)
1. Remove the stem and set aside.
2. Using a paring knife, slice a thin layer off both the top and bottom of the mushroom and set aside the trimmings. This will make it easier to fill them and keep them from wobbling around and falling over.
3. Place the trimmed mushrooms on a nonstick cookie sheet.
4. Preheat the oven to 375F
5. Chop the trimmings by hand or in a Cuisinart and set aside.
1. In a large skillet, add butter and olive oil. Turn the heat on medium/high
2. Add one even layer of onions. You don’t want to overcrowd the pan because that will cause the onions to steam and not caramelize.
3. Let the onions sit for a few minutes before you stir them. This will give them time to brown.
4. Once the first layer of onions browns, go ahead and add another layer and repeat the browning process.
5. Once all the onions are browned, add the Marsala wine. Cook until all the wine has reduced.
6. Add the chopped mushrooms and saute until moist.
7. Taste for salt.
8. Set onions aside.
9. Begin stuffing the mushrooms with the onion mixture.
10. Top each mushroom with Gruyere.
11. Bake for 15 minutes or until cheese is bubbling.
12. Serve as an hors devours.
With these Grainful snacks you can win Superbowl Sunday, regardless of the score!