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Jason Santos Recipes

Posted on Jan 30, 2015 10:00am

Chef Jason Santos shares gameday-friendly recipes to prepare you for Sunday's big game!

Recipes by Jason Santos.

wingsHouse Made Buffalo Wings With Creamy Herb Ranch and Blue Cheese Celery Salad
serves 2

Ingredients:

confit chicken wings
1 dozen chicken wings split, wing tip removed
8 cups canola oil

Directions:

Pre heat oven to 300F* place the wings in deep pan, cover with canola oil and place parchment over top. Place in the oven until the meat begins to pull away from bone, about 2 hours.
Pull the wings from the oil and let cool.
Preheat a deep-fryer to 400 degrees F. Fry the wings until golden brown and crispy, 3 to 4 minutes.

Buffalo Sauce
makes about 3 cups

Ingredients:

1 ½ Spanish onions, sliced
3 cloves garlic
1 lb. butter
1 tbsp. chili powder
1 tbsp. paprika
2 tsp. cumin
2 oz. white wine
1 ½ cups franks hot sauce
3 oz. light brown sugar
Honey to taste
Salt and pepper to taste

Directions:

1. Sweat garlic & onion in ½ of the butter, add spices and cook for 30 seconds then deglaze with white wine, add hot sauce & brown sugar. Puree with remaining ½ lb butter and season with honey & salt & pepper.

Creamy Herb Ranch
Makes 1 qt.

Ingredients:

2 cups mayonnaise
1 cup buttermilk
2 tbsp. red wine vinegar
2 tbsp. Italian parsley, chopped
2 tbsp. minced chives
2 tbsp. fresh dill, chopped
1 tsp. garlic powder
2 tbsp. onion powder
2 tbsp. celery salt
pinch cayenne
Salt and pepper to taste

Directions:

1. Mix all ingredients and season.

Blue Cheese & Celery Salad

Ingredients:

1 tbsp. crumbled blue cheese
1 stalk celery shaved with a potato peeler
1 radish shaved thin
2 tsp. fresh minced parsley
neutral vinaigrette to taste
Salt and pepper to taste
2 tbsp. micro greens for garnish

To plate:

1. Toss hot wings in buffalo sauce and stack, top with blue cheese salad and garnish with micro greens. Serve with a side of creamy herb ranch.

wingsSharp Cheddar-Thyme Kettle Chips with Buttermilk Onion Dip
Serves 4 as a snack

Ingredients:

Potato Chips

2 large russet potatoes, scrubbed clean
½ gallon canola oil
cheddar-thyme spice mix (see below)

Directions:

1. Preheat the canola oil in a kettle or heavy gauge pot. A deep-fry thermometer clipped to the pot should reach 325 degrees F.
2. While the oil heats, line a large bowl with paper towels.
3. On a mandolin or with a sharp knife, cut 8 to 10 slices of the potato, widthwise, to about the thickness of a quarter. Carefully add some potato slices to the hot oil. Constantly move the slices in the hot oil for 3 to 4 minutes or until golden brown and crisp. Remove the chips with a slotted spoon, allowing some of the excess oil to drain off. Move the finished chips to the lined bowl and shake to remove additional oil. Adjust the heat as necessary to maintain 325 degrees F and continue slicing and frying the potatoes in small batches. When the final batch has finished frying, remove paper towel and sprinkle the chips with the cheddar-thyme powder, to taste, and shake the bowl to evenly distribute. Remove the paper towels and serve. With dip. (see below)

Sharp Cheddar-Thyme Kettle Chips

1/2 cup freeze dried cheddar cheese powder or the cheese packet from mac & cheese works well
2 tsp. ground thyme powder
2 tbsp. garlic salt
2 tbsp. onion powder

Mix & store in an air tight container.

Buttermilk Onion Dip

¼ cup buttermilk
2 tbsp. extra virgin olive oil
1 lb. diced onions
¼ tsp. granulated garlic
1 tsp. celery salt
2tsp. dried thyme
1 tbsp. sugar
3 tbsp. Worcestershire
¼ tsp. white pepper
½ tsp. kosher salt
1 ½ cups sour cream
¾ cups mayonnaise

Directions:

1. In a sauté pan over medium heat add evoo, add onions and spices. Cook until the onions are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Season and refrigerate and stir again before serving.

wingsTequila Hot Chocolate with Burnt Marshmallow, Cocoa Nibs, and Cherry Jam
Serves 2

Ingredients:

2 1/2 cups milk
2 cups half-and-half
4 oz. dark chocolate, chopped
4 oz. milk chocolate, chopped
1 tbsp. powdered sugar
½ vanilla bean
1 tsp. instant espresso
½ cinnamon stick
4 tbsp. or more of Cocoa Tequila
1 cup marshmallow fluff
2 tsp. cocoa nibs
2 tbsp. cherry jam (see below)

Directions:

1. Heat the vanilla bean, cinnamon stick, milk & half-and-half in a saucepan on to a simmer. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar and espresso powder and mix. Reheat gently, remove vanilla bean & cinnamon stick and add tequila to taste. Pour into mug and top with marshmallow fluff, torch until slightly burnt then top with cocoa nibs & cherry jam.

Cherry Jam

2 tbsp. minced Amarena or Luxardo cherries
1 tbsp. brown sugar
1 tbsp. Cherry Heering Liqueur

Directions:

1. Simmer until sticky & syrupy.

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