Make Ludobites For Super Bowl Sunday - Los Angeles Local News | FOX 11 LA KTTV

Make Ludobites For Super Bowl Sunday

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Chef Ludo Lefevre visits Good Day LA to tell us about his newest job as a mentor on the ABC show "The Taste" and to share some of his recipes for superbowl parties.

Chef Ludo shows Steve and Maria his chicken wing recipe, but also brings along some cheese fondu and an onion tarte--all the recipes are below.

"The Taste" airs Tuesday nights on ABC at 8pm.

RELATED LINKS:

Follow Chef Ludo on Twitter: @ChefLudo

'The Taste' on Facebook

'The Taste' Official Website

In case you missed it, you can watch the premiere episode here: 'The Taste' on ABC

GARLIC CHICKEN WINGS

Ingredients:
1-2 pounds organic chicken wings
1/4 c grapeseed oil (enough to thinly coat the pan and wings)
1/4-1/2 c sage or clover honey
1/4 c sherry vinegar
1/2 c low sodium soy sauce
Finely minced garlic to taste (don't skimp on the garlic!)
Coarsely ground fresh black pepper
Salt to taste

Directions:
1. Heat a thin layer of grape seed oil in frying pan until oil is hot. Grape seed oil is the best oil to use because it can tolerate high heats without burning.
2. Add chicken wings, stirring in oil to make sure wings are coated and don't stick to the pan. Cover. Brown on medium heat for 5-7 minutes on each side, until golden brown.
3. Pour off extra oil and fat from pan.
4. Add honey, pouring over to glaze. Coat wings with honey and bring to boil to caramelize.
5. Deglaze by adding sherry vinegar. Cook to reduce.
6. Add low sodium soy sauce. Reduce until sauce is thick and sticky.
7. Add garlic and toss. Cook garlic briefly, but not too long so it doesn't get bitter.
8. Add pepper to season and salt if necessary to taste.
9. Serve on parchment paper in a bowl to give a street food feel.

CHEESE FONDUE

Served 6

2 1/2 cups dry white wine
1 tbsp. cornstarch
3 cloves garlic, halved lengthwise
1 lb. Gruyère, grated
1 lb. Babybel cheese
3 tbsp. bourbon or French brandy
1/4 tsp. baking soda
1 tbsp. fresh lemon juice
Kosher salt, to taste
4 cup Day-old country-style bread, cubed

Whisk together 2 tbsp  wine and cornstarch in a small bowl. Rub garlic cloves over the interior of a 5-qt. pot and drop garlic into pot. Add remaining wine; bring to a boil and whisk in cornstarch mixture; discard garlic. Reduce heat, add cheeses in batches, stirring, until melted. Stir together bourbon and baking soda in a small bowl, add to pot, and stir until smooth. Stir in lemon juice and salt. Transfer to fondue pot, set over a lit Sterno cup, and serve bread and garnish.

Garnish:

Sliced ham
Raw vegetables
Pickles

Onion Tarte, Caramelized Onions, Bacon
Makes 4 tarts

Dough: CAN BE REPLACED WITH REFRIGERATED PASTRY DOUGH
1/2 cup lukewarm water (105°F to 110° F)
1 1/2 teaspoons dry active yeast
1 1/2 cups all purpose flour
1 1/4 teaspoons salt
1 teaspoon olive oil

Caramelized Onions:
4 ounces (1 stick) unsalted butter
5 yellow onions (about 3 pounds), thinly sliced lengthwise
Pinch of salt
2 teaspoons sugar

Toppings:     
2/3 cup crème fraîche
1/4 cup fromage blanc or plain Greek yogurt
Fleur de sel and freshly ground white pepper
1 1/2 tablespoons fresh thyme leaves
1 cup diced apple smoked bacon

To make the dough: OPTIONAL
Gently stir the water with the yeast in a small bowl, then set it aside until bubbles form on top of the yeast mixture, about 5 minutes.

Sift the flour into the mixing bowl of an electric stand mixer fitted with the dough hook attachment. Mix in the salt. Add the yeast mixture and start mixing gently. With the machine on, add the oil and keep mixing until the dough has formed into a shiny ball. Transfer the dough to a work surface and divide the dough into 4 equal pieces. Shape each dough piece into a ball and set the dough balls on a lightly floured baking sheet. Cover with a slightly dampened towel and set aside for 50 minutes, or until doubled in size.

To caramelize the onions: Melt the butter in a large deep frying pan over high heat until it bubbles, then add the onions and a pinch of salt, and cook until the onions are translucent, about 12 minutes. Add the sugar and cook over medium-low heat, stirring often, until the onions are turning brown and look all around caramelized, about 2 hours. Place the onions in a fine-meshed sieve to drain off the excess butter. Cool completely.

To prepare the tarts:
Position a baking stone on the bottom shelf of the oven and preheat the oven to 425°F. Mix the crème fraîche and fromage blanc in a small bowl to blend.

Roll out 1 dough ball on a lightly floured surface into an oval that's about 3 millimeters thin and about 10 1/2-inches long by 6 1/2-inches wide. Place the dough on a floured pizza paddle. Spread 3 tablespoons of the cream mixture over the rolled out dough. Then scatter about 1/4 cup of the caramelized onions on the top of the cream, spreading it with an offset spatula to cover but without mixing it into the cream too much. Spread the ¼ cup diced bacon evenly over tart. Transfer the tart to the preheated baking stone in the oven and bake the tart until you see some golden brown marbling on the tart and the crust is golden brown on the bottom, about 12 minutes. Repeat with the remaining dough and toppings.

Sprinkle a small pinch of fleur de sel and white pepper over the tarts. Sprinkle about 1 teaspoon of thymes leaves over each tart, and serve immediately while it's steaming hot.

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