♪ >> good evening and thanks forhanks for joining us for t his fox 29 food bite special. i'm iain page. >> i'm lucy noland tonight we'llhff get you set with off the hookat recipes for any gathering. >> with the big game around the copy you can't go wrong with buffalo wings. >> no. glenn of squat fat jack's shows us a great meal you can't miss with. >> super sunday and the playoffs are coming up what better foodn than wings.he we here we have about two 2.5 pounds of wings. winds jumbo party wings. eight to 12 per pound roughly. we'll take these wings put them in a bowl, sprinkle a little bit of kosher salt a little bit. a little more salt.

that's it. you don't want too much. you don't want they will too salty. take spray spray your pan. put your wings on the tray. evenly space them out you just little bit of space between the wings so they cook pretty evenly. there we go. when we're done with this, we'll go right to the oven. oven is ready to go about 325 to 350 degrees and leave these in for about 25 or so minutes. while your wings are in the oven let's make our sauce. sauce is very simple. it's buffalo hot sauce a cup of hot sauce, use any hot sauce you want. frank's happens to be my favorite because it's thicker. pour it in. a cup of melt melted butter, mix it, make sure when you're making your sauce that your butter is completely melted. you don't want any chunks in there because it won't incorporate correctly. see how smooth that is? everything is blending well. you want that nice orange color.

this is the basic buffalo wing sauce. you be add whatever you want to this. you can add can i yen diced jalapeno kosher salt, black pepper white pepper honey use your imagination. now that our sauce is done. let's get our winds out of the oven. it's been 25 minutes. wings are ready to come out of the oven. we'll take them out of the oven and we'll throw them right into the fryer. there we go. if you don't have one of these big old fryers at home don't worry about it. you can use a fry daddy. you can use a pan of hot oil. want the oil about 350 degrees. while you're wings are frying pick them up halfway through shake them so they break apart and cook evenly put them back in the oil. so it's been four or five minutes, take your wings up out of the fryer out of your pan let them drain for a few

seconds. shake them. get all that extra grease off. pop them in a bowl. now they're ready to go to be sauced. now our wings are done. and they're ready to be sauced. this is the sauce we made buffalo wing sauce. stir it up a little bit. put as much sauce in there as you want. if you like them cause see and juicy, put more. you like them crispier put a little less. i happen to like them on the crispy side. we'll give them a little toss. they're about done. put them in our container. there we go. top it with some celery, blue cheese on the side. i happen to like the little windy things. perfectly crisp great lovely flavor. >> if he does say so himself. >> they look good. does. >> hope you're hungry we're just

getting started. >> still ahead you cannot go wrong with a bacon mack and cheese with a pretzel topping. >> what about your sweet tooth? fantastic apple crisp. you like apple crisp isn't i love apple crisp. >> so do i. you'll want to make this

♪ that is funny music man. >> i love it. >> welcome back great piece of fish all cooked up but missing a little flavor. >> chef brian harmon he's got a recipe for a great sauce that will make that fish even better. >> today i'm going to make for jalapeno blank sauce buttery white winery duck pairs well with white fish scene food. we're featuring it oh and a grilled sword fish. i'll start with 1 ounce of butter. into a hot sauce pan. while the butter is melting have your ingredients ready to add right away. we don't use oil. we use butter and we don't want it to brown. we add our quarter cup of chopped red onions. 2 tablespoons of minced garlic. half tea spoon of black pepper. cook this until the onions are translucent. you don't want them to brown. keep your flame on low. keep your heat on low.

butter might begin to burn and separate we add our 1 ounce of fresh squeezeed lime juice. turn the heat up a little bit here. you don't want your ingredients to burn keep on whisking. ready for one cup of white wine. this will take few minutes to reduce. it really should look like a glaze it's starting to darken and thicken up a little bit. everyone uses something different to cook with it's very important just to stand over it and make sure that you keep an eye on it so it doesn't reduce all the way. if it van waits you have to start over. from here it should take two to three minutes before we add our cream. you can start to see the color darken up. becoming a glaze. ready for our heavy cream. as we add the heavy cream very important to keep stirring it. also to turn the temperature down. you want to turn it down immediately so that your cream does not begin to boil. definitely don't want it to burn. once you add the cream it should take no more than a minute before you're ready. at this point we'll go ahead and turn the film off as we add the butter we don't want it to burn and separate.

just under a pound of butter. add it all about an ounce at a time. with the flame off, the butter should melt and it will be a slow process. you'll see the sauce thicken as you begin to add the butter. you can see the creamy smooth texture starts to come together. it's almost ready. sauce is ready for the next step here. strain the through a fine measure strainer. as we strain it through you'll see the chunks of onions, some of the black pepper. really all you want to pass through is the buttery white winery duck. get the flavor from the op onion and black pepper but it will be a nice creamy texture. we'll go ahead and add our salt to taste with a couple pinches. everyone has a different flavor. add fresh chopped cilantro 2 tablespoons of that. quarter cup of fresh jalapeno. quarter cup of fresh tomato. whisk it altogether. last few ingredients are not part of the traditional and gradients. that's our twist on it. we'll feature today. this is about six to eight servings. go ahead and ladle it out 1.5 to

2-ounces over the top. it's a creamy buttery white winery duck texture of it is beautiful. you get a little bit of everything in there. you get spice from the jalapeno of course, you have little bit of wine and the butter. man, that's good. >> looks good. if you weren't salivating before this next dish might take care of that and sounds pretty simple simple. bacon mc and cheese. and chef joe frost at gives eight unique spin that puts the over the top. >> today we're making bacon mass mac and cheese with a crispy pretzel topping. we'll add oil to our hot pan. we got small bacon we'll another to our on the oil in the pot. add the bacon to the hot oil. render out some of that fat. browned it up a little bit we'll start to add our onions and our tyme. we'll add our small diced spanish onions and we'll also add our picked fresh thyme leaves.

mix them in that bacon fat with crispy bacon in there. 2 tablespoons of butter. 5 tablespoons of flour. get the flour to mix in with that butter and that's going to thicken up our cream. once we add that to the pot. we'll start off with 4-ounces of cooper sharp american. 4-ounces of yellow sharp cheddar and we'll finish with 4-ounces of extra sharp white cheddar. let that melt a little bit. the onions and bacon we'll leave whole. half a tee span of smoked paprika. you can use regular if you don't have the smoke at home. 2.5 cups of heavy cream. add a little bit at a time. we use heavy cream in this recipe to give the more body to the sauce. little velvety people use whole milk you can use whole milk or skim milk if you want to substitute for a healthier kick. sauce is nice and creamy add our pass tam eight cups of already cooked off shells. i think shells are the best for

mac and cheese because the little cups cups hold that delicious sauce we just made and now get rid of the whisk. use a spatula fold that sauce right around everything. now we'll add our other three quarters cup of heavy cream to thin it out a little bit. coat everything. and we're also add our salt and pepper to taste. now, that everything is nice and incorporated and creamy we'll taste to make sure we don't need any more salt and pepper. that's good. we'll head into our baking dish make sure it nice and packed down and even in the edges. we'll top it off with some of our house made tried pretzel chips. you can use bagged thin pretzels and crumble them up on top. it gives you extra body and something we do different here. topped off with some diced cooper sharp american and into the oven we go for about five to 10 minutes. that's how long it take the

cheese to melt. now that our mac and cheese is nice and brown and out of the oven we'll sprinkle a little fresh parsley over top to garnish. we'll take a taste to make sure we did it right. that's it. >> does that come with a complimentary cardiologist? it looks like fantastic. >> does that look really good. all right. so we seen couple of great dishes and great topping for fish. what about those meals before and after the main course. still ahead a different take on jalapeno poppers. we can't forget desert the apple crisp you'll want to try. ♪

♪ >> all right. here's what sure to be a party favorite. >> probably jalapeno poppers before. kind of old news but glenn gross of fat jack's barbecue spices it up. >> his recipes for stuffed jalapeno chicken poppers. >> so today we'll going to make stuffed jalapeno chicken poppers

poppers. with cheese. notice i'm putting gloves on. there's a reason for that. handling hot peppers. one caution do not touch any part of your body after you touch the peppers. here we have some jalapeno peppers. and we have some long hots. take the tops off. just like so. these tops are important you're going use them don't throw them away. next you'll remove the stems and there you go. break the up a little bit. now we'll dice the tops up and set them aside. the tops of these peppers do become part of your stuffing mix. here we go. now it's time to seed these bad boys. take a small pair of scissors a little snip, little snip and little snip. pop the middle out take your scissors and run it around all the way to the bottom of the pepper. take everything out of there. you notice inside there's nothing in there now. same thing with the long hots. snip snip, don't worry if you tear your pepper no big deal. there you go guys.

snip snip, snip that's what it looked like hallowed out most ingredient grilled chicken. we're going to dice it and make eight fine dice. you want about half pound just toss it in the bowl. 8-ounces cream cheese. about half cup of cheddar jack cheese. quarter cup of op i don't know about quarter cup of crispy chopped up bacon more diced jalapeno tops. about quarter cup diced red peppers finely diced tablespoon of black pepper tablespoon kosher salt. about half a tablespoon dry mustard. half a tablespoon grant lated onion. about a tablespoon grant lated garlic. my favorite laurie season salt about a tablespoon. mix everything so it's really really combined well. when everything is done, with this stuffing, everything will incorporated really well. you'll see really chunks of bacon, chunks of the red pepper

you'll see little bit of green in there from the jalapeno. there we go. we're done. grab a pepper to stuff the pepper i use a plastic spoon. i use the handle. you need something narrow to get in there. just tack it stickout all the way down there. put the all the way in. and by the way these are great appetizers for christmas and new year's eve parties. that's fully stuffed. we'll set them aside for a second. stuff the rest we'll wrap them in bacon in a minute. let's go to the long hots. long hots. same thing. it will take a little while to stuff them. don't be afraid to use your fingers if you have to. there we go. all the way down there. as far down as you can go. you won't get it all the way down to the bottom but that's okay. >> take a piece of bacon. jalapeno roll them around. the whole pepper is covered. take a tooth spic run it right through so nothing falls apart. get a small oven pan give it a

quick spray put them right down. repeat. long hot, roll them around, kind of on a little -- now we're done wrapping and stuffing. we'll season them i actually like lowry's which it pohle cinnamon rub bring out the flavors and absolutely awesome. right before you do this pre heat the oven to around 350. you're going to cook for about 20 minutes or so in a convection oven. about 30 minutes in a regular oven. so after about 20 minutes our stuffed pal pinot poppers are ready to come out of the oven and let's take look. look at those. finish product i like to dip in ranch dressing. it's hot. that is good. >> we're saving the best for last app advertisers check main course.

>> coming up next desert. we'll show you a great apple crisp you can make at home. we'll be right back. ♪

♪ okay. so you've made it this far and all your guests impressed with what you served them so far. >> now it's time for the finish finishing touch and chef robert bennett from classic cake with

his take on apple crisp. ♪ today we're making as pell crisp a quick and easy recipe to throw together in the morning. i have my sliced apples. cinnamon and sugar. and then make the views sell to put on top of it. today i'm using a golden delicious when you purchase apples look for nice flexible stem. that guarantees that it's a good fresh apple. right now peeling the apple. this recipe calls for 2.5 pounds of apples roughly about six large apples. i'm going to cut it in half. core it use a mellon baller. there you go. get rid of that. at this point slice down. you can do it thick or thin. i like to keep it a little on the thick side. i don't want it to turn into an applesauce. but being a golden delicious or you can even use granny smith they hold their shape very well. we'll add 3 tablespoons of sugar sugar, three quarter teaspoons

of cinnamon. and toss it with the the apples. now this is going to sit for a little bit. actually sugar will pull a little bit of moisture out of the apples. that nice delicious syrup is going to really enhance your apple crisp. now i had my 4 tablespoons of unsalted butter. my one third cup all purpose flour. half cup light brown sugar. eighth avenue teaspoon of salt. and half a cup of uncooked rolled oats. it's called a pastry blender it helps cut the fat into the views sell. this is used for makeing pie doughs. it cuts the fat into the dry ingredients. keeps it nice and crumblely. keeps it from over mixing. we don't want any unmixed flour

or sugar. it's going to have hoe moch us in look to it it will all be the same color. very very simple. you can also do this in a food processor by pulsing it. see. just nice and crumblely. we're ready to put it together and put it in the oven it uses an eight by eight pan. this is non stick. i don't even have to treat it. i'll take my apples. put them into the pan. and then the views sell goes on. pre heat your oven to 350 degrees fahrenheit. if it is convection bake it at 325. so the smells so good with the cinnamon. nice little crust on the outside outside. steaming hot apples. and here at classic cake ooh like to serve aville in a la bean gelato on it. hmm. that's good. >> that's how you top off the party. appetizers, main course and then a great dessert right there.

all your guests are thrilled. >> love it with the ice cream on top. >> thank you so much for joining us tonight. if you'd like to see the actual recipes with your own eyes just head to myfoxphilly.com. now i'm hungry. >> ♪

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>> today on "tmz" -- >> we know why suge knight was arrested for murder. >> can you say anything about the allegations against you. >> when they were shooting the n.w.a. movie, there was a fight between suge knight and another actor, his name is bone. >> bone walked in the back of the truck. he hit bone but accidently run over the friend of his he just arrived with. >> he gunned it in reverse twice according to the witnesses. once is an accident. twice, he was trying to get. >> we have t.i. leaving crustacean. since iggy azalea is on his record label we say to him -- >> do you think she needs to be responding to every little thing happening in her life right now? >> great question. it's so annoying. it's like white noise at this point. >> damn right it's white noise. [laughter]