Ask A Sacramento Expert: Best Recipes For Super Bowl Sunday
RoseWood CordeValle
One Cordevalle Club Drive
San Martin, CA 95046
(408) 695-4500
www.cordevallegolf.com
The executive chef at Rosewood CordeValle, the world-renowned golf resort and host of the 2016 U.S. Women's Open, Chef Wetzel is no stranger to hosting large-scale game day parties. Whether preparing a spread for an intimate group of friends or a large-scale party, Wetzel has a plate for every guest. A sports fanatic himself, Wetzel includes "Game Day" staples such as quesadillas and buffalo chicken wings in addition to more gourmet offerings such as Alaskan halibut tacos. Wetzel hails from an extensive background of hospitality culinary experience and currently oversees all three of Rosewood CordeValle's restaurants: Il Vigneto, Lion's Peak Grill and One Iron Bar
Coat chicken wings with a mixture of flour, paprika, cayenne pepper and salt and refrigerate for 60-90 minutes. Drop coated wings into a deep fryer while combining butter, hot sauce, pepper and garlic powder in another pan. Remove wings after 10-15 minutes and add hot sauce mixture to serve. Be sure to add celery and carrot sticks with a side of blue cheese dressing.
The normal method of coating chicken wings includes either rolling the wings in a bowl of your favorite seasonings or sprinkling on the seasonings on a cooking pan. Oftentimes, this leaves many of the areas of the chicken wing uncoated and may take too long if time is of the essence. Fortunately, if you have a clear plastic bag readily at hand, you're in luck. Place the chicken wings in the bag along with your ingredients and give it a good shake.
The success of your deep frying dishes might hinge on what kind of oil you choose. Choose an oil with a low smoke point, and you might end up with an oil with lower qualities at higher temperatures and your wings will suffer. Peanut oil is often used for frying, as it doesn't suck in the surrounding flavors of the food. And with a 470-degree smoking point, it's an ideal oil for frying. Alternatively, you can't go wrong with vegetable, soy, canola and corn oils.
Create a cream sauce with sour cream, milk, lime juice and salt and set aside. Season both sides of a cut of halibut with taco seasoning, salt and pepper and place on skillet until both sides are brown. Warm tortillas in a frying pan, then assemble flakes of halibut and sliced cabbage on the tortilla. Drizzle taco with cream sauce and serve.