Super Bowl Sunday is right around the corner and QVC’s Resident Foodie David Venable has a suggestion to add to your Super Bowl menu for the vegetarians in your social circle. Check out his creative take on the classic Buffalo flavor. Want to see what recipe David Venable had to share in part one? Then click here.
Tip: “Deep-frying is not the most common way of cooking Brussels sprouts, but it’s delicious! You can alter this recipe by leaving out the breading and just deep-frying the sprouts, or by using a different type of dip, like honey-mustard or ranch, instead of the blue cheese”.—Recipe & tip courtesy of Meredith Lawrence, the “Blue Jean Chef.”
1 lb Brussels sprouts, trimmed and halved
Canola oil (for deep-frying)
1/4 cup flour
2 eggs, lightly beaten
1/2 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese
1/2 tsp salt
Freshly ground black pepper
Buffalo Hot Sauce:
1/4 cup hot sauce
1/4 cup butter, melted
Blue Cheese Dip:
1 cup sour cream
1/2 cup mayonnaise
2-4 oz blue cheese, crumbled
1 clove garlic, minced
1 Tbsp white wine vinegar
2 Tbsp chives, chopped
Freshly ground black pepper
To prepare the Buffalo Hot Sauce, combine the hot sauce and butter in a small bowl; set aside.
To prepare the Blue Cheese Dip, combine all the ingredients in a small bowl and refrigerate until the Brussels are ready.
To prepare the Brussels, bring a saucepan of salted water to a boil. Blanch the halved Brussels sprouts in vigorously boiling water for 2 minutes. Strain and drain well, rolling around in a clean dish towel to remove as much of the moisture as possible.
Fill a straight-sided sauté pan with canola oil so that it's about 2-3'' deep, and bring the temperature to around 350°F.
Place the flour and eggs in two separate shallow dishes. In a third shallow dish, or a zipper-sealable plastic bag, combine the breadcrumbs, Parmesan cheese, salt, and pepper. Lightly dredge the Brussels sprouts in the flour, and then dip them into the egg mixture. Coat with the bread crumb mixture.
Deep-fry the breaded Brussels sprouts in the oil until nicely browned. Remove from the pan and place on a rack or paper towel-lined plate. Allow the Brussels to cool slightly and serve immediately with the Buffalo Hot Sauce and Blue Cheese Dip.
Please share in the comments below if you plan on using this recipe for your Super Bowl party! It doesn't have to be Super Bowl Sunday in order to enjoy these recipes, you can use them anytime.
As program host of QVC’s popular cooking and dining show “In the Kitchen with David®,” David Venable offers a diverse and unique viewership experience with features such as product information, cooking demonstrations, on-air guests, celebrity appearances and live viewer interaction. Tune in to “In the Kitchen with David” on QVC Wednesdays at 8:00 PM (EST) and Sundays at 12:00 PM (EST) and visit QVC.com/ITKWD for Venable’s recipes and blog posts. Plus, follow him on Twitter @DavidVenableQVC,Facebook at David Venable QVC, Pinterest at David Venable QVC and Instagram at David Venable QVC.