Saturday, January 31, 2015

Swap Your Classic Game Day Grub for Edgy & Exciting Recipes


Instead of the same old recipes, try swapping your classic game day grub for edgy and exciting recipes courtesy of “The Rebel Chef.”

Antoine Sicotte aka “The Rebel Chef” is the author of the award-winning cookbook, Le Cuisinier Rebelle. Since then, he’s gone on to publish another cookbook as well as one on mixology. Just in time for Super Bowl, join The Rebel Chef as he shares a sneak peek of recipes in preparation for the debut of his third cookbook.
With exciting recipes like Burger with the Worx, Funky Chorizo and Loaded Quesadillas, you are soon to be known as destination-central for the ultimate tailgate. The Rebel Chef is also a big fan of Frank’s® RedHot® Cayenne Pepper Sauce, the secret ingredient used in the original Buffalo wing sauce recipe since 1964. According to the National Chicken Council, more than 1.25 billion servings of wings were consumed during Super Bowl weekend, totaling more than 100 million pounds of wings overall.  To ensure authentic, restaurant-style wing flavor, fans insist on using Frank’s RedHot Sauce.

Frank’s RedHot has the perfect blend of flavor and heat. It is the distinctive flavor profile of Frank’s RedHot that has The Rebel Chef and flavor fans everywhere declaring they love to put that sauce on everything, starting with an endless list of game day favorites like chili, burgers, pizza and nachos. It’s the “must-have” for any winning tailgate party!

“So many game day foods taste even tastier when they are #Franked,” says Antoine. So try these delicious tasting recipes from the Rebel Chef and don’t forget to amp up the flavor on all your game day favorites by “Franking” your game day buffet.
Additional recipes available on

Cheesy Buffalo Chicken Dip
This robust creamy dip tastes like Buffalo Chicken Wings but without the mess! Serve hot with celery sticks, veggies or your favorite chips.
Prep Time: 5 min.  Cook Time:  20 min.

1 (8 oz.) pkg Cream cheese, softened
½ cup Blue cheese or ranch salad dressing
½ cup any flavor FRANK’S® REDHOT® Sauce
½ cup Crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 oz. each) SWANSON
® White Premium Chunk Chicken
                                                                                                Breast in Water, drained

1. HEAT oven to 350ºF. Place cream cheese into deep baking dish. Stir  until smooth.
2. MIX in salad dressing, Frank’s RedHot sauce and cheese. Stir in chicken.
3. BAKE 20 minutes or until mixture is heated through; stir. Garnish as desired. Serve with crackers or cut up vegetables.

Makes 4 cups dip

Microwave Directions:  Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.

Tips:  You may substitute 2 cups shredded cooked chicken.

Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker.  Heat on HIGH setting for 1 ½ hours until hot and bubbly or on LOW setting for 2 ½ to 3 hours. Stir.

Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.


Prep Time: 10 min.     Cook Time:  20 min.

2 ½ lbs. chicken wing pieces
¾ cup any flavor FRANK’S® REDHOT® Wing Sauce

  1.  BAKE wings in foil-lined pan at 500°F on lowest oven rack for 20 minutes until crispy, turning once.
  2. TOSS wings in sauce to coat.
Makes 6 to 8 servings

Tip:  You may substitute ½ cup FRANK’S® REDHOT® Sauce mixed with 1/3 cup melted butter for the Wings Sauce.

Alternate Cooking Directions: Deep-fry at 375°F for 10 minutes.
Broil 6-inches from heat 15 to 20 minutes, turning once.
Grill over medium heat 20 to 25 minutes, turning often.

deluxe_burgersDeluxe Burgers – Burgers with the Worx
Makes 4 burgers

1 lb. ground beef (a mixture of veal, pork, and beef, or meat of your choice)
1 small onion, chopped
1 clove garlic, crushed
Salt and pepper
3 oz. pancetta or bacon slices
2 oz. cream cheese
2 oz. goat cheese
2 tbsp. Frank’s RedHot Original Sauce
1 large onion, sliced
1 package mushrooms of your choice, sliced
1 tbsp. olive oil
1 avocado, sliced
1 tomato, sliced
Dijon mustard
4 English muffins (or any other buns of your choice)


To make patties, combine ground meat, chopped onion, and garlic in a bowl. Season with salt and pepper. Shape into 4 patties and set aside. Cook pancetta or bacon in a pan or in the microwave until crispy. Set aside. In a small bowl, combine cream cheese, goat cheese, and Frank’s RedHot Original Sauce and mix until smooth. Season generously with salt and pepper. In a pan, over medium heat, sauté sliced onion until lightly golden. Add sliced mushrooms and cook until golden brown. Season with salt and pepper and set aside. In the same pan used to sauté the onions and mushrooms, cook patties in olive oil. To assemble burgers, toast English muffins and spread bottom halves with Dijon mustard. Top each bottom bun with bacon, a patty, a few tomato slices, a few avocado slices, and 1 tbsp. mushroom and onion mixture. Spread the top half of the English muffin with cheese mixture. Close burgers and enjoy!

Funky Chorizo
½ lb. chorizo sausage, cut into ½-inch slices
4 thick slices 2-day-old country bread, cubed
2 tbsp. Frank’s RedHot Original Sauce
1/3 lb. whole green olives in oil
3 cloves garlic, roughly chopped
2 tsp. fresh parsley, chopped
Paprika to taste


In a pan, heat the oil from the olives and add garlic, cubed bread, and Frank’s RedHot Original Sauce. Cook until bread is golden brown. Add sliced chorizo, and olives, and sauté for about 2 minutes.

Tip: Sprinkle with parsley and paprika and serve as an appetizer!

 Loaded Quesadillas with Beans, Cheese, Avo & Ham
Serves 4

Loaded Quesadillas

8 tortillas
1 can (19 oz) red kidney beans, drained and puréed in a food processor
2 cups cheddar cheese, grated
1 avocado, thinly sliced
8 slices ham
3 tbsp. olive oil
½ cup sour cream
1 lime


2 large tomatoes, diced
1 cucumber, diced
½ cup fresh cilantro
1 clove garlic
1 shallot
1 tbsp. honey
3 tbsp. Frank’s RedHot Chile ‘n Lime Hot Sauce
Salt and pepper


To prepare salsa, combine and finely chop all ingredients in a food processor, but don’t reduce to a purée. To make the quesadillas, heat 1 tbsp. olive oil in a pan. Place a tortilla in the pan and top with ½ cup cheese, two slices ham, and ¼ of the avocado slices. Spread a layer of bean purée on another tortilla and place, bean side down, over the tortilla in the pan. Lift quesadilla, add a bit more oil to the pan, and then flip. Cook until cheese is completely melted. Repeat with remaining ingredients to make 4 quesadillas. Serve with a squeeze of lime juice, with salsa and sour cream on the side for dipping. 

FRENCH’S Foods, a division of Reckitt Benckiser Inc., the maker of FRANK’S® REDHOT® Cayenne Pepper Sauce, is a leading manufacturer, marketer, and distributor of food and household products. Some other well known, trusted household names in the Reckitt Benckiser Inc. family of food products include, FRENCH’S® mustards and FRENCH’S® French Fried Onions.

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