Recipes Of The Week: Celeb Chef’s Big Game Day Favorites!

The biggest football game of the year is this Sunday. Even though the Patriots didn’t make it, that doesn’t meant we can’t have a party. No party is complete without some great food and plenty of Gansett. So we teamed up with three of Boston’s finest chefs to create some dishes that are perfect with Gansett and the Super Bowl. In fact these three courses make a complete meal. Start with some chili, then wings and then beer battered cod for the main course. Here are the recipes:

Toro’s Jamie Bissonette’s ‘Gansett Chili

For the Chili:

1 lb. ground Beef
1 lb. ground Pork
½ lb. chorizo
2 whole spanish onions, diced
4 garlic cloves, minced
2 carrots, peeled and diced
2 medium-sized red bell peppers, seeded and diced
1 habanera pepper, minced with seeds if you like it hot
8 c. canned tomatoes, crushed with juice
4 c. cooked pinto beans, drained
32 oz. Narragansett Lager
¼ c. chili powder
1 tbsp. cascabel pepper, ground
1 tbsp. urfa pepper, ground
1 tbsp. aleppo pepper, ground
1 cinnamon stick whole

Brown the meats together in a Dutch oven or large heavy bottom pot. Add the garlic, onions, bell pepper, and habanera. Cook until onions are tender. Drink the first Narragansett.  Add the beans and the carrot, dried spices, cinnamon. Cook over medium heat for 5 minutes. Add one can of Narragansett and cook for 5 minutes then add the tomatoes. Lower heat to a very low simmer, season with salt and pepper, cook for 45 minutes to 1 hour until it’s as thick as you like your chili. Serve with a pat of butter on top.

Serves 6-10

Rattlesnake’s Brian Poe’s Chipotle Wings and Homemade Blue Cheese Dip

Photo by Nancy Lane, Chef Brian Poe presents his chipotle wings at Rattlesnake Bar and Grill.

For the wings:

1 c. garlic chili paste
1 can (6 oz.)Chipotle peppers in adobo sauce, pureed
¼ c. ground coriander
¼ c. chili flakes
¼ c. garlic powder
¼ c. onion powder
¼ c. paprika
¼ c. chili powder
¼ c. cayenne
¼ c. cumin powder
¼ c. celery salt
4 to 6 oz. Narragansett Lager
48 chicken wings

Blend together chili paste, chipotle peppers, beer and all spices with a wire whisk, or in a blender or food processor, until smooth. Add more beer if sauce is too thick. Toss and marinate wings for up to 24 hours. Preheat oven to 350 degrees. Roast wings for 15 minutes. Wings can be refrigerated and later reheated on grill or in oven.

For the dip:

1 c. sour cream
½ c. heavy cream
1 c. high-quality blue cheese, crumbled
1 dash Worcestershire sauce
Salt and pepper to taste
2 poblano chilies, diced
3 jalapenos, diced

Combine all ingredients in mixing bowl. If dip is too thick, add more cream.  Makes about 3 cups of dip.
Serves 4 to 8.

Tremont 647 Andy Husbands’ Narragansett Beer Batter Cod With Chunky Tartar Sauce

For the Chunky Tartar Sauce:

1 medium-size kosher dill pickle, minced, plus 2 tablespoons pickle juice
1 small red onion, peeled and minced
1 small red bell pepper, seeded and minced
1 tbsp. granulated sugar
¼ c. chopped parsley leaves
1¼ c. mayo
Salt and freshly ground black pepper, to taste

For the Beer Batter Cod:

2 lbs. cod fillet, cut into 1/2 inch strips
5 c. all-purpose flour, divided
2 c. cornmeal
2 tsp. dried thyme
1 tbsp. chili powder
2 tsp. cayenne pepper
2 tsp. baking powder
2 tsp. salt
24 oz. Narragansett Lager
½ c. water
Canola or peanut oil, for frying
Salt and freshly ground black pepper, to taste

In a small bowl, combine all the tartar sauce ingredients, stir to mix thoroughly, and set aside.

In a medium size bowl, combine the cod and 2 cups of the flour, and toss to coat.

In a large bowl, combine the remaining 3 cups flour, the cornmeal, thyme, chili powder, cayenne, baking powder, and salt.  Add the Narragansett and water; mix well.

Add the oil to a stockpot or Dutch oven to a depth of 4 inches, and heat to 350ºF.  Test by dropping a piece of fish into the oil; it should sizzle vigorously and immediately on the surface without sinking or burning.

When the oil is hot, lift a single cod piece out of the flour, lightly shaking off excess, and drop into the batter. Use tongs to transfer the coated pieces, one at a time, into the oil, frying in batches so as not to crowd the pan.

As the fish fries, use the tongs to separate and move the pieces around. Fry until dark golden brown underneath, about 2 minutes; turn and cook the second side, 1 to 2 minutes more.  Remove fish, allowing excess oil to drip back into the pan, then transfer to a plate lined with paper towels.  Season with salt and pepper, and serve hot with tartar sauce.

Serves 6