HotmailDelicious snacks for your Super Bowl bash
Chef Sam Hazen’s tasty meals will score with your friends and family
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A super Super Bowl snack Feb. 1: Kick your bash off right this Sunday with chef Sam Hazen’s delicious Asian citrus chicken lollipops. Today Show Kitchen |
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When your guests are cheering for their favorite team, you want to make sure your snacks score a touchdown, too. Chef Sam Hazen of TAO restaurant shares his recipes for a winning meal: Asian citrus chicken and spareribs with Chinatown mustard.
4 portions - 8 chicken drumsticks
INGREDIENTS
Chicken:
Preheat grill or, if at home, use a saute pan. Heat to medium-high heat. (If using a pan add 1/2 cup oil). Remove chicken from marinade. Season with salt and pepper. Place on medium-high grill and brown on all sides for 3-4 minutes per leg.
Marinade:
Place ginger, garlic, Thai chiles, yuzu and shallots in mixing bowl or food processor. Add Thai chili sauce and coconut milk. Season with salt and pepper. Place marinade over chicken drumsticks and let it marinate for 24 hours.
To make lollipop: With a sharp knife, run around the bone just below the bottom of the chicken leg. Clip the base of the leg and pull off meat to resemble a lollipop.
Place two chicken legs on plate, squeeze lime on top and garnish with cilantro.
MANAGE YOUR RECIPES
4 portions/16 spareribs
INGREDIENTS
Spareribs
Marinade
On the grill:
Preheat grill at medium heat. Remove ribs from marinade. Season with salt and pepper. Place on grill, lower heat to medium. Grill on each side for 15-20 minutes. Brush with marinade every five minutes.
In the oven:
Preheat oven to 375 degrees. Remove ribs from marinade. Season with salt and pepper. Place on sheet tray, roast on each side for 15-20 minutes. Brush with marinade every five minutes.
Marinade:
Place all ingredients and blend. Pour over spareribs and marinate for 24 hours.
Cut ribs in single pieces, place on plate. Drizzle with marinade and top with Chinatown mustard.
MANAGE YOUR RECIPES
About Sam Hazen:
TAO executive chef Sam Hazen has helped create one of the biggest culinary successes in the country. Serving more than 800 dinners each night, seven days a week, Hazen created a true Asian-infused menu featuring specialties from China, Japan and Thailand. Some of his personal enterprises are the exuberant Rue 57, the trendy pan-Asian TAO, and his most recent launch, Bolzano’s in New York City’s Times Square.
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