Ultimate Tailgate Experience: Todd English - New York News

Ultimate Tailgate Experience: Todd English

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Chef Todd English showed Fox 5 several amazing recipes you can use for your next "tailgating" party -- in the parking lot or even in your home on Super Bowl Sunday.

Todd's upcoming events:

The sixth annual Food Network New York City Wine & Food Festival is October 17 – 20, 2013. All proceeds benefit Food Bank for New York City and Share Our Strength's No Kid Hungry campaign. Global Night Market event at the Plaza Food Hall, Saturday, October 19, 10 p.m. - 1 a.m.

http://nycwff.org/globalnightmarket

Here are Todd's recipes:

Asada Skirt Steak Tacos

Serves 6-8

2 lb skirt steak

Glaze

1/2 cup light brown sugar

1 cup soy sauce

1/2 cup rice wine vinegar

¼ cup minced ginger

METHOD: In a small bowl, mix all ingredients together. Pour mixture over the steak and let marinade for at least 30 minutes.

Cilantro Creme

2 cups aioli

1 bunch cilantro

METHOD: Add 2 all ingredients into a blender and blend at high speed until smooth. Set aside.

Hoisin BBQ Sauce

2 cups hoisin sauce

1 cup TE BBQ Sauce

1 grated asian pear

METHOD: Whisk all ingredients together.

Fried Onions

1 cup thinly sliced white onions

2 cups olive oil

METHOD: Heat 2 cups olive oil in a medium sauce pan to 300. Fry the onions until just turning brown, then remove from heat onto a paper towel covered plate to drain excess oil. Season with salt and pepper. Reserve.

Napa Slaw

1 head napa cabbage

3 large grated carrots

1/2 cup olive oil

1/4 cup mirin (or red wine vinegar)

1 tsp sugar

METHOD: In a medium bowl add all ingredients and lightly toss together.

TACO ASSEMBLY: Grill the steak 1-2 minutes on each side until cooked to medium. Spread the cilantro creme onto corn tortillas. Slice the steak thinly and place on the cilantro creme. Top with Napa slaw, fried onions and hoisin bbq sauce. Serve immediately.

Sweet Potato Slaw

Serves 6-8

1 head napa cabbage, thinly sliced

2 large sweet potatoes, shredded on a box grater

¼ cup lime juice

½ bunch fresh cilantro, chopped and some whole leaves reserved

Salt and pepper to taste

METHOD: In a large mixing bowl, combine the shredded cabbage, shredded sweet potatoes, lime juice, cilantro, salt and pepper. Mix well and serve immediately. Garnish with whole cilantro leaves.

Grilled Asparagus

Serves 6-8

2 bundles asparagus

4 garlic cloves

2 cups grated Parmesan

4 cups extra virgin olive oil

½ cup champagne vinegar

METHOD: For the Parmesan dressing, place the garlic, vinegar and Parmesan into a blender.

While on medium high, slowly add olive oil until emulsified.

In a medium saucepan of bowling water, blanch asparagus for 45 seconds. Remove and shock the asparagus in a bowl of iced water. Trim the ends of the asparagus 1 inch from the bottom, then coat with olive oil, salt and pepper and put on a very hot grill until charred, 2-3 minutes.

Drizzle with the Parmesan dressing.

Buffalo Quail Skewers

Serves 6-8

4 each boneless quail

2 cups buttermilk

3 Tbsp paprika

2 cups hot sauce

2 cups blue cheese dressing

1 package 6-inch wooden skewers

Salt and pepper to taste

¼ c extra virgin olive oil

Bunch of celery leaves, left whole

METHOD: Soak the skewers in a bowl of cold water for 30 minutes to prevent burning on the grill.

Cut the quail in half and skewer down the breast through the leg. Soak the quail in buttermilk and paprika for 30 minutes. On a grill heated to medium high, grill the quail until a temperature of 160F is reached. In a medium bowl, add hot sauce and whisk in the olive oil.

Toss the skewered quail with the hot sauce. Drizzle with blue cheese dressing and top with celery leaves.

Chicken Chili

Serves 6-8

2 pounds boneless chicken breasts chopped in 1 inch pieces

1 Spanish onion, diced

4 celery stalks, diced

2 12-oz cans creamed corn

2 large carrots, diced

1 tsp. coriander

1 tsp. cumin

2 tsp. chili powder

4 cups tomato filets, whole San Marzano

METHOD: In a medium saucepan, heat ½ cup olive oil. Add chicken, turning until cooked through, about 4 minutes. Add celery, carrot, creamed corn onion and tomato filets and simmer for 45 minutes. Add cumin, coriander and the chili powder and simmer another 30 minutes.

Served topped with fresh cilantro.

Honey Wasabi Glazed Ribs with Spicy Pecans and Peanut Sauce

Serves 6-8

The Ribs

2 racks of baby back ribs

1 12 oz jar TE Honey

½ oz. wasabi paste

¼ cup soy sauce

¼ cup Mirin (or rice wine vinegar)

METHOD: In a small bowl mix honey, wasabi, soy and mirin. Cut ribs in half and brush the glaze on thickly. Wrap in aluminum foil and grill on low heat for 2 ½ hours, then cut into individual portions.

Spicy Pecans

1 lb. shelled pecans

2 tsp. cayenne pepper

½ cup white sugar

2 tsp. TE honey

METHOD: In a small bowl, mix cayenne and sugar. On a small baking sheet, spread the pecans evenly and in a single layer. Sprinkle them heavily with the pepper mix. Roast in a 400F oven until brown, approximately 20 minutes. Remove from the oven and chop. Drizzle with TE Honey.

Peanut Sauce

1 c chopped peanuts

1 c smooth peanut butter

½ c teriyaki glaze

½ c soy sauce

¼ c olive oil

1 tbsp red curry pace

¼ c sugar

2 chopped garlic cloves

1 tbsp chopped ginger

METHOD: Combine all ingredients in a blender and puree, remove to a medium saucepan and simmer for 20 minutes, stirring frequently.

RIB ASSEMBLY: Take cooked ribs, dip into the honey glaze then roll in the spiced pecans, serve with peanut sauce.

Jeweled Rice Salad

Serves 6-8

2 lbs. long grain wild rice

4 oz. butter

2 cups dried golden raisins

2 cups dried cherries

2 cups dried currants

½ cup extra virgin olive oil

2 tsp. ground cumin

2 tsp. ground coriander

1 tsp. kosher salt

1 tsp. ground black pepper

1 bunch parsley, cleaned and chopped

Parchment paper

METHOD: In a medium saucepot, boil 2 ¾ quarts water with 4 oz butter. Add rice and cook for 15

minutes. Spread the rice onto a sheet pan lined with parchment and let cool. Combine all the other ingredients in a large bowl. Toss the rice with the seasoned dried fruit. Makes 6-8 servings

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