COURTESY OF CHEF GUS NATIONS OF LE GOURMET FACTORY COOKING SCHOOL. <\/p>\n
Clam, Corn and Jalapeno Fritters <\/p>\n
Fennel Kraut Dogs <\/p>\n
Packed with heat and flavor, these fritters can spice up even the longest of games. Theyre a great way to offer something new in a sea of chips and dip. To go for the extra point, pair them with a roasted red pepper aioli and serve with a fennel and red onion slaw. CLAM, CORN AND JALAPEO FRITTERS Courtesy of Chef Gus Nations of Le Gourmet Factory Cooking School. <\/p>\n
Drain clams. Combine the clams, corn, jalapeo, garlic and the green and Spanish onions. Beat the eggs with the milk and add to the clam mixture. Combine the dry ingredients and stir into the wet mixture. Mix until all lumps are removed. Heat the oil to 375 degrees. Spoon two tablespoon-sized dollops into the oil. Cook until golden and fritter floats to the surface. Serves: about 3 dozen. <\/p>\n
Notes: <\/p>\n
ROASTED RED PEPPER AIOLI Courtesy of Chef Gus Nations of Le Gourmet Factory Cooking School in Englewood <\/p>\n
Rub the red pepper with one tablespoon of canola oil and roast in a 425-degree oven until the skin blisters. Remove and allow it to cool enough to handle. <\/p>\n
Remove the skin, hull and seeds. Combine the garlic, shallot, egg yolks, the vinegars and the lemon juice. Using an immersion blender, process the mixture until completely smooth. <\/p>\n
Combine the oils and while continuing to process, slowly drizzle the oils into the yolk mixture. Add in the red pepper and process until well and completely combined. Season with the salt and pepper and adjust, as necessary, to taste. <\/p>\n
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Super Bowl XLVIII: Big game snacks<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" COURTESY OF CHEF GUS NATIONS OF LE GOURMET FACTORY COOKING SCHOOL. Continue reading