Fall Football Treats with Chef Johnny Vee

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Comment by eTaste on October 21, 2008 at 4:33pm

SMOKED ARTICHOKE AND SHRIMP DIP
(Makes about 3 cups)
1 cup diced smoked artichoke hearts*
1 cup finely chopped smoked shrimp*
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup grated Parmesan cheese
Pinch smoked Spanish paprika
1 teaspoon hot sauce, or to taste
1 teaspoon chopped chives, for garnish
Crackers and/or baguettes for serving

Combine all ingredients except chives in a medium bowl and mix well.
Place dip in an ovenproof serving dish. Bake at 375 degrees in the upper
part of a preheated oven for 20 to 25 minutes, or until dip is nicely
browned and bubbling.
Garnish with chopped chives and serves with assorted crackers and/or crispy
toasted slices of baguette.
Shrimp and artichokes can be smoked together for 6 minutes in a stovetop
smoker. Use a mild wood such as apple, alder, cherry or pecan.
If you don¹t have a smoker, you can still make the dip, although it will
taste a little different. Use plain artichoke hearts (frozen or canned,
drained) and cooked, shelled shrimp and increase the amount of smoked
paprika to 2 large pinches.

BUFFALO CHICKEN WINGS
3 pounds of wings
1 teaspoon red pepper flakes
1 teaspoon black pepper
1 teaspoon white pepper
2 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
2 teaspoons dried oregano
1/2 cup vegetable oil
Buffalo Wing Sauce (recipe follows)
Blue Cheese Dipping Sauce for serving (recipe follows)
Poach chicken wings in soup pot, just covered in water and with lid on
pot, for 10 minutes.
Place remaining ingredients in a large bowl and stir to combine. Add chicken
wings and toss well to coat. Allow to marinate at least one hour, or
overnight in refrigerator.
Heat oil in a deep fryer to 350 degrees and fry wings until crispy and well
cooked. Immediately toss in Buffalo Wing Sauce.

Buffalo Wing Sauce
1/4 cup tomato sauce
2 tablespoons water
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon ground red chile powder
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons Tabasco sauce
2 tablespoons cider vinegar

Put all ingredients in a blender and blend well.

Blue Cheese Dipping Sauce
1/2 cup mayonnaise
1/4 cup plain yogurt
2 ounces crumbled blue cheese (about 1/2 cup)

In a bowl whisk together mayonnaise and yogurt and stir in blue cheese
(dressing will not be smooth).
Dressing may be made 8 hours ahead and chilled, covered.