CHAMPIONSHIP SUPERBOWL SPREAD

These recipes are sure to make you the MVP!
Enjoy the full menu, or add one or two of our favorites to your existing game-day traditions.

Mirin & Garlic Glazed Wings

CRISPY BAKED WINGS
3 pounds chicken wings, tips removed, drumettes and flats separated
1/2 cup rice flour
1 1/2 teaspoons cornstarch
Sea salt
Pierre Poivre

Preheat oven to 440 degrees. Set a wire rack inside each of 2 large rimmed baking sheets. Place flour, cornstarch, salt and pepper in a large bowl; mix well. Add a few wings at a time, toss to coat well and place on prepared racks spread out in a single layer. 
Bake wings until cooked through and skin is crispy, 45 to 55 minutes.

FOR THE SAUCE
1 cup mirin
2 tablespoons BLiS soy sauce
1 tablespoon BLiS fish sauce
2-3 teaspoons Jo Jo's sriracha
2 teaspoons lemon juice
1 teaspoon lemon zest
1/2 teaspoon Pierre Piovre
1 teaspoon, garlic minced

FOR SERVING
1 teaspoon sesame seeds
Pierre Poivre
1 tablespoon chopped scallions
For an extra kick of heat, you can add Crunch Dynasty

Combine all glaze ingredients in a small saucepan. Simmer over low heat, stirring frequently, until glaze reduces to a saucy consistency, about 15 minutes. Transfer to large mixing bowl and set aside. When wings are ready transfer to the bowl with the glaze and toss to coat. Transfer wings to a serving platter and garnish with sesame seeds, pepper and scallions - Crunch Dynasty if you can take the heat. Serve hot.

Easy, Year-Round Salsa

 
1 can of Favuzzi Italian cherry tomatoes, diced
1/2 small onion cut into chunks or a couple green onions
1/2 green or sweet red pepper, cut into chunks
1/2 habanero pepper or 1 jalapeño pepper, seeded
2 tablespoons Banyuls red wine vinegar, lemon juice, or lime juice
3 cloves garlic
1/4 cup or more or less fresh cilantro
2 teaspoons or more ground cumin
1/4 teaspoon Mike's Hot Honey
1/4 teaspoon Fusion Chipotle Sea Salt
1 teaspoon olive oil
 
With food processor running, drop peeled garlic cloves and hot pepper through the chute. When it's chopped, remove the top of processor and add onion, peppers and cilantro. Pulse a few times. Open again and add the vinegar, cumin, honey, salt, olive oil and tomatoes. Pulse again a few times until it's the consistency you like. Taste and correct. You did it! This will last a week in your fridge but should not be canned or frozen.This is a recipe that you should make over to suit your taste. More hot pepper? Less? More cilantro? Don't like to use honey? Try agave. See what I mean? Sky's the limit. The point is that it costs less ( much!), and tastes better than store bought. You don't have to use a food processor. If you have a sharp knife, you're good to go.It's delicious made with fresh tomatoes but I would not use the processor, and prepare to eat within 2 hours of preparation.
 

Chocolate guiness & Bourbon Caramel brownies

4 eggs
3/4 ounces sugar
8 ounces bittersweet chocolate, chopped - we recommend Cacao Prieto 72% dark chocolate
4 ounces white chocolate, chopped
6 tablespoons unsalted butter, cut into pieces
3/4 cup flour
3/4 cup cocoa powder
1 1/4 cups Guinness stout, or your favorite Vermont stout
Fat Toad Farm Salted Bourbon Caramel

Preheat oven to 375 degrees. Butter an 8” square baking pan. In an electric mixer, combine eggs and sugar. Beat until light and fluffy. Meanwhile, combine bittersweet chocolate, white chocolate and butter in double boiler.  Stir periodically until melted. Remove chocolate mixture from heat and beat into egg mixture.
Sift together flour and cocoa powder and beat into chocolate mixture. Whisk in Guinness stout. Scrape batter into prepared pan and bake for 20 to 25 minutes, or until a skewer inserted into center comes out almost clean. Remove form oven and let cool on a wire rack. To serve, drizzle with Fat Toad Caramel and cut into squares.