FYI Philly: Tailgating Recipes from Personal Celebrity Chef Jerzy Gonzalez

FYI Philly airs on Saturday evening at 7:00PM and Sunday evenings at 11:35, following Action News at 11.
October 19, 2012 9:55:01 AM PDT
Tailgating Recipes from Personal Celebrity Chef Jerzy GonzalezVisit FYI Philly on Facebook

Links and information for this week's segment:

Tailgating Recipes from Personal Celebrity Chef Jerzy Gonzalez
WEB SITE: http://www.chefjerzy.com/

Turkey and shrimp sliders

  • 1 pound ground turkey
  • 1/3 cup goat cheese
  • 1/4 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1 clove garlic, minced
  • 1/2 cup panko bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon hot chili flakes (optional)
  • 1/4 cup all-purpose flour
  • 1/4 cup olive oil
  • 1/2 cup white wine
  • 16 mini dinner rolls, split

    Directions
    1. Mix the ground turkey, goat cheese, sun-dried tomatoes, garlic, panko bread crumbs, salt, pepper, and hot chili flakes together in a large bowl with your hands until evenly mixed. Form the mixture into patties about 3-inches in diameter. Dust each patty lightly with flour on each side. This will allow patties to brown nicely in oil.

    2. Heat the olive oil in a large skillet over medium-high heat; cook the patties in the hot oil until browned, 2 to 3 minutes per side. Pour the white wine over the patties, place a cover over the skillet, and continue cooking until the sliders are no longer pink inside and the juices run clear, about 5 minutes. Remove the sliders to a plate lined with paper towels to drain. Serve on the mini dinner rolls

  • 20 ounces lean ground turkey
  • 2 tablespoons Parmesan cheese, grated
  • 1 clove garlic - minced
  • 1/2 teaspoon basil,, dried
  • 1/2 teaspoon oregano,, dried
  • 1 teaspoon salt
  • freshly ground black pepper
  • 16 dinner or slider rolls
  • 1/3 cup mayonnaise
  • 1 tablespoon honey Dijon mustard

    Directions
    1. Combine ground turkey, cheese and all seasonings. Mix together well.
    2. Shape turkey into 16 small patties.
    3. Place patties on a greased baking sheet.
    4. Bake at 350 degrees F for 8 - 10 minutes or until cooked through. Be careful not to cook too long or they will become dried out.
    5. Combine mayonnaise with honey Dijon mustard and stir until well blended.
    6. Place on rolls and top with honey Dijon mayo.

    Beef kabobs

  • 2 tablespoons cornstarch
  • 1 (10.5 ounce) can Campbell's? Condensed Beef Broth
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 1 tablespoon packed brown sugar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1 pound boneless beef sirloin steak or beef top round steak, cut into 1-inch cubes
  • 12 medium mushrooms
  • 2 medium red onions, each cut into 6 wedges
  • 4 cherry tomatoes

    Directions
    Mix cornstarch, broth, water, soy, sugar, garlic and ginger in saucepan. Cook and stir until mixture boils and thickens. Thread alternately beef, mushrooms and onions on 4 long skewers. Grill kabobs 20 min. or until done, turning and brushing often with broth mixture. Place 1 tomato on end of each skewer. Heat remaining broth mixture to a boil. Serve with kabobs.

    Roasted red pepper and garlic hummus recipe

  • 2 cloves garlic, minced
  • 1 (15 ounce) can garbanzo beans, drained
  • 1/3 cup tahini
  • 1/3 cup lemon juice
  • 1/2 cup roasted red peppers
  • 1/4 teaspoon dried basil

    Directions
    1. In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.
    (Tahini ? sesame paste crushed sesame seeds)

    Wing Sauces
    Parmesan garlic wings

  • 1/2 cup butter, melted
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 cup parmesan cheese, grated
  • 24 chicken wings, nude, baked (or fried per your desire)

    Directions:
    1. In a small glass bowl, melt butter in microwave.
    2. Whisk into butter the garlic powder, onion salt and pepper.
    3. Arrange hot, fresh-baked nude wings on a serving platter and drizzle with butter mixture.
    4. Top with parmesan cheese and serve immediately.
    5. Enjoy!

    Honey bbq sauce (from scratch)

  • 1 cup honey
  • 1/4 cup molasses
  • 3 tablespoons ketchup
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ground ginger
  • 1 tablespoon seasoned salt
  • 1 tablespoon meat tenderizer
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried oregano
  • 1/4 teaspoon minced garlic
  • 1/4 cup steak sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon prepared mustard
  • 1 1/2 cups brown sugar

    Directions
    1. In a medium bowl, stir together the honey, molasses, ketchup, cinnamon, paprika, ginger, seasoned salt, meat tenderizer, ground black pepper, salt, oregano, garlic, steak sauce, Worcestershire sauce, mustard, and brown sugar until well blended.

    2. Cover, and refrigerate until ready to use.

    Hot sauce recipe (from scratch)

  • 7 pounds tomatoes, coarsely chopped
  • 2 (14.5 ounce) cans whole peeled tomatoes
  • 1/3 pound Anaheim peppers, chopped
  • 2/3 pound jalapeno peppers, chopped
  • 1/3 pound poblano peppers, chopped
  • 3 green bell peppers, chopped
  • 1 large onion, chopped
  • 4 carrots, chopped
  • 1 bunch celery, chopped
  • 1 bulb garlic, chopped
  • 1/2 cup vinegar
  • 1 tablespoon salt

    Directions
    1. In a large pot combine tomatoes, Anaheim peppers, jalapeno peppers, poblano peppers, bell peppers, onion, carrots, celery, garlic, vinegar and salt. Cook over medium heat for 3 hours. 2. Process in batches in a food processor or blender. Pour into hot, sterilized jars and seal. Refrigerate after opening.

    Daytona Sauce (combination of honey bbq sauce and hot sauce):

  • 1 cup honey
  • 1/4 cup molasses
  • 3 tablespoons ketchup
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ground ginger
  • 1 tablespoon seasoned salt
  • 1 tablespoon meat tenderizer
  • 1/8 teaspoon ground black pepper
  • 1 tbsp. plus 1/4 teaspoon salt
  • 1/8 teaspoon dried oregano
  • 1/4 teaspoon minced garlic
  • 1/4 cup steak sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon prepared mustard
  • 1 1/2 cups brown sugar
  • 7 pounds tomatoes, coarsely chopped
  • 2 (14.5 ounce) cans whole peeled tomatoes
  • 1/3 pound Anaheim peppers, chopped
  • 2/3 pound jalapeno peppers, chopped
  • 1/3 pound poblano peppers, chopped
  • 3 green bell peppers, chopped
  • 1 large onion, chopped
  • 4 carrots, chopped
  • 1 bunch celery, chopped
  • 1 bulb garlic, chopped
  • 1/2 cup vinegar

    Directions
    1. In a medium bowl, stir together the honey, molasses, ketchup, cinnamon, paprika, ginger, seasoned salt, meat tenderizer, ground black pepper, ? tsp salt, oregano, garlic, steak sauce, Worcestershire sauce, mustard, and brown sugar until well blended.

    2. Cover, and refrigerate until ready to use.

    3. In a separate pot combine tomatoes, Anaheim peppers, jalapeno peppers, poblano peppers, bell peppers, onion, carrots, celery, garlic, vinegar and 1 tbsp salt. Cook over medium heat for 3 hours. Process in batches in a food processor or blender. Pour into hot, sterilized jars and seal and refrigerate for 24 hours.

    4. next combine your honey bbq mix and hot sauce mix then pour over wings.

    Green Monster

  • 1.5oz - vodka
  • 1.5oz - gin
  • 1.5oz. - rum
  • 1.5oz. - Grand Marnier or any orange flavored liqueur
  • 1.5oz. tequila
  • 1.5oz. - apple vodka
  • 1.5oz. - midori
  • Splash of sour mix

    Preparation: Combine spirits and sour mix.
    Shake and serve over ice.


  • Load Comments