CLEVELAND —
Leading up to Super Bowl Sunday, local chefs from Northeast Ohio are joining 3News to share their gameday favorites.
On Thursday, Chef Eric Wells from Skye La Rae's joined 3News' Jay Crawford and Betsy Kling to showcase a way that you can step up your food game ahead of your Super Bowl party!
Wells also showed off a special Valentine's Day dinner that couples can make at home next week!
Asian Ground Turkey Wonton Cups
Ingredients
- 12 wonton wrappers
- Non-stick vegetable spray
- 1 bunch fresh cilantro
- 1 bunch fresh mint
- 1 lbs. ground turkey
- 2 tablespoons minced ginger
- 3 tablespoons fresh lime juice
- 2 small shallots, sliced thin
- ¼ cup Asian fish sauce
- ¼ teaspoon cayenne
- 1 cup matchstick carrots
- Shredded Napa cabbage
- Sriracha
- Sesame seeds
Instructions
Preheat oven to 350 degrees. Place wonton wrappers in a small muffin tin. Spray the top of the wrappers with non-stick vegetable spray. Carefully push wrappers down into cups. Bake wonton wrappers for about 8-10 minutes, or until golden brown. Remove and set aside.
Meanwhile, chop enough cilantro and mint to measure about 2 tablespoons each. Set remaining cilantro and mint aside.
In a medium pot, add ground turkey, ginger and 2 tablespoons lime juice and cover with cold water. Bring mixture to a simmer over medium heat. Cook until turkey cooks through, stirring often.
In a sieve, strain the turkey mixture and place it into a large bowl. Discard liquid. Add chopped cilantro and mint, shallots, fish sauce, cayenne, carrots and remaining lime juice to the turkey mixture and stir well.
Assemble cups by spooning the turkey mixture into each cup. Top each cup with sprigs of cilantro, mint and Napa cabbage. Use sriracha and sesame seeds as condiments.
Thai Curry Mussels
Ingredients
- 1 teaspoon vegetable oil
- 1 cup onion, sliced thin
- 1 cup green onions, chopped
- 3 tablespoons green curry paste
- 2 14oz cans of coconut milk, unsweetened
- 3 cups chicken broth
- ¼ cup Thai fish sauce
- 1 tablespoon lime juice
- 2 teaspoons sugar
- 2 tablespoons lemongrass, minced
- 5 lbs. mussels, cleaned and debearded
- Cilantro, to garnish
- Lime wedges, to garnish
Instructions
Heat oil in a heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, for about four minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, for about one minute. Add coconut milk, broth, fish sauce, lime juice, sugar and lemongrass and bring to a boil for about 2 minutes. Add mussels and cook just until they turn pink, stirring often, about 3 minutes. Transfer the curry to a large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately.