Super Recipes for a Super Sunday
This post was written by new employee, Samantha Ezzo, our Special Events Director and entertaining specialist. She’s been so busy that we haven’t even had time to snap her picture for the blog! Look for more of Samantha’s delicious recipes and ideas in the near future.
Score a touchdown on game day with these perfect Creekbend wine and food pairings! As the Super Bowl makes its way to Indiana this year, make sure you serve locally grown and produced Creekbend wines – grown right here on our home turf! We are open from 10-6 on Friday and Saturday and from 12-6 on Sunday, so you have plenty of time to visit and stock up before the game.
We have picked two “Super” recipes for something fun and a little unexpected. Cheers to a great game!
The Spicy Thai Chicken Wings are full of flavor and lacquered to curried-honey perfection. This dish is great with Creekbend Traminette, Indiana’s signature wine. The classic floral and spicy aromas of the Traminette, with long lasting flavors of tropical fruit and apple, pair well with the flavor of curry and spiciness of the wings.
4 pounds chicken wings, tips discarded, wings separated into 2 pieces
Extra-virgin olive oil, for drizzling
Salt and freshly ground pepper
6 tablespoons unsalted butter, softened
1 tablespoon Thai red curry paste
1 tablespoon honey
Juice and finely grated zest of 1 lime
1 teaspoon soy sauce
Preheat the oven to 475°F. Spread the wings on 2 large rimmed baking sheets. Drizzle with olive oil, season with salt and pepper and toss. Bake the wings for about 40 minutes, or until browned and crisp. Meanwhile, in a large bowl, blend the butter with the curry paste, honey, lime juice and zest and soy sauce. When the wings are done, transfer them to the bowl and toss with the butter until well coated. Transfer the wings to a platter and serve.
Yukon gold potatoes, about 2 pounds
Peanut oil (for frying)
1 pound bleu cheese, crumbled
1 bunch chives, chopped
Peel and slice potatoes into thin 1/8-inch slices using a mandolin or sharp knife. Rinse the slices several times until the water runs clear. Drain and pat dry. Place 3 inches of oil into a large deep pot. Bring the oil up to 325°F over medium-high heat. Working in batches, carefully add the potato slices, a dozen at a time. Stir them to make sure they are not sticking together. Fry until golden brown, 3 to 4 minutes. Remove and drain them well on paper towels; season with salt. Repeat with the remaining potato slices.
Heat the oven to 450°F. Place a layer of the chips onto a baking dish and sprinkle with some of the bleu cheese. Place another layer of chips onto that and some more cheese and chives. Put into the oven and bake until the cheese has melted, about 5 minutes. Garnish with chives.