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Mar 24, 2018
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Posts Tagged ‘Super Bowl’

Extra Sauce: In case you missed it…

Sunday, February 7th, 2016

From sneak peeks of new restaurants to hometown beer victories to a mouth-watering new issue, here’s everything that went down in the STL culinary scene last week, in case you missed it.


1. Our February issue hit stands Monday, featuring everything we love right now from bread to Scandinavian spirits to a swoon-worthy triple-chocolate croissant from La Patisserie Chouquette. Click above to read online for free now.




2. We shared 4 new restaurants you absolutely must try this month, including Porano Pasta, Moya Grill, Nami Ramen and Midtown Sushi & Ramen. Check out the Sauce Hit List.




3. Companion has invited the public into its baking process on Feb. 2, when doors opened at its new Maryland Heights campus.

4. A taste of China, India and the Mediterranean is slated to open at the end of March when first-time restaurant owner Venkatesh Sattaru welcomes diners to Absolute BBQ – Indian Wish Grill.




5. After four months of renovation, the space in The Chase Park Plaza that formerly housed Eau Bistro, which closed on Nov. 3, 2015, has been transformed into The Preston.

6. Meat lovers in Mehlville and beyond have a new place to get their fix. Co-owners Wes Smith, CJ Baerman and Shawn Orloski opened Ol’ School Smokehouse at 7565 S. Lindbergh Blvd., on Monday, Jan. 25.




7.  True, St. Louis isn’t exactly in love with the NFL at the moment, but we’ll take any excuse to slather wings in hot sauce and eat with reckless, sloppy abandon. Here, 4 chicken wing recipes to win the Super Bowl spread.

8. McArthur’s Bakery Café will whip up a lot more frosting next month. The 60-year-old St. Louis institution announced Feb. 4 that it will add another bakery and cafe at 6630 Delmar Blvd., in The Loop.





9. Meet Patrick Devine, assistant pastry chef of Simone Faure’s La Patisserie Chouquette in Botanical Heights and learn about his love of challenging technique and crowd-pleasing sweets.

10. It was a good start to February for the St. Louis beer scene as several breweries, restaurants and retailers took home RateBeer awards at the website’s annual festival and awards show last weekend, Jan. 30 and 31.


-Porano photo by Greg Rannells, Patrick Devine photo by Carmen Troesser, Companion photo by Meera Nagarajan, The Preston photo by Michelle Volansky 

Extra Sauce: 4 chicken wing recipes to win the Super Bowl party

Thursday, February 4th, 2016

True, St. Louis isn’t exactly in love with the NFL at the moment, but we’ll take any excuse to slather wings in hot sauce and eat with reckless, sloppy abandon. This Super Bowl Sunday, grab a few pounds of drummies and flats and take on any competition with fiery-sweet, lemon-pepper or even vegan (trust us!) options so good, you won’t even need that blue cheese dip.




1. Harissa and Honey Hot Wing tempers a flaming north African chile paste with sweet sticky honey. Fire up the grill or bake to charred perfection.




2. Rooster sauce more your speed? A full quarter-cup of the stuff goes into these wicked-good Honey Sriracha Wings, along with a healthy dose of butter and a dash of funky fish sauce.




3. Banish the Buffalo sauce and bring bright zippy Lemon-Pepper Wings to the table. Baked in a roaring hot oven, they’ll be the unexpected MVP of the party.




4. Before you cry foul because we slipped a vegan dish in, do us a favor: Try them. These Buffalo batter-coated Cauliflower Poppers might just be the most eye-watering, sinus-clearing dish on this list.





Baked: Lemon-Pepper Chicken Wings

Wednesday, February 3rd, 2016



Growing up in Atlanta, an order of lemon-pepper chicken wings was one of my favorite meals. I could usually find these citrusy, pepper-spiked drummies on almost any menu. But since I moved to St Louis, I can’t seem to find the perfect lemon-pepper wing in town, so I set out to make my own.

I tried different variations using lemon juice or lemon zest with black pepper, but none captured the original flavor I craved until I found Penzeys lemon pepper seasoning. This blend uses dried and ground lemon peel that provides a tart citrus zing. Check your label; you may need to add salt if not listed among the ingredients. These baked wings crisp up just as well any deep-fried counterpart and make a bright addition to a Super Bowl spread. Enjoy and happy baking!


Lemon-Pepper Chicken Wings
1 to 2 servings

1 lb. skin-on chicken wings and drumettes
4 Tbsp. Penzeys lemon-pepper seasoning
2 Tbsp. olive oil
Kosher salt as needed

• Preheat the oven to 400 degrees. Line a rimmed baking sheet or jellyroll pan with parchment paper.
• In a large mixing bowl, toss the chicken wings with the lemon-pepper seasoning, olive oil and salt until evenly coated. Spread the wings in a single layer on the baking sheet.
• Bake 50 minutes, until the skin is crisp. Serve hot.


Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings


Extra Sauce: Team Sauce’s favorite chicken wings

Thursday, January 29th, 2015

Chicken wings are ubiquitous on a Super Bowl spread. We’re all for making our own, but nothing can beat our favorite restaurants, bars and barbecue joints. Here’s where Team Sauce goes when we’re craving chicken wings:



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Did we pick one of your favorites? Are we out of our minds? Who did we miss? Tell us your go-to chicken wings in the comments below and find our favorites here: Three Kings Public House, Cleveland-Heath, Planter’s House, St. Louis Wing Co., Hiro Asian Kitchen and Bogart’s Smokehouse.


-Three Kings photo by Greg Rannells; Bogart’s photo by Carmen Troesser



Extra Sauce: 5 recipes to win your Super Bowl party

Wednesday, January 28th, 2015

Super Bowl Sunday is the biggest unofficial American holiday of the year, and as with all our holidays, it comes with it’s own traditional menu of delicious eats. Step up your game day grub with five recipes for our favorite football food:


1. Get smoky with a big pot of Smoked White Bean Chili. (And before you cry foul, we’ve got the traditional red chili fans covered, too.)


2. Pulled Pork and pigskin are a classic combination, and ours simmers all day in a root beer-chile sauce.


3. Fire up the grill and savor the sweet heat of Harissa Honey Hot Wings.


4. No harissa? No problem. These Honey Sriracha Wings require just five key ingredients, including that bottle of rooster sauce in your fridge.


5. Fear not, vegan and vegetarians – even meat-heads will drool over these Macho Cauliflower Poppers. Sharing is optional.


-chili photo by Michelle Volansky; pulled pork photo by Greg Rannells; cauliflower poppers photo by Carmen Troesser; harissa wings photo from Balaboosta by Einat Admony

Touchdown! 7 ways to fuel your Super Bowl party

Friday, January 31st, 2014


{Honey Sriracha wings}

Huddle up, team. It’s two days until America’s biggest sporting event of the year, and you’ve got a pack of hungry fans about to takeover your living room. How will you sate their ravenous appetites? With a sad tray of dried-out veggies and a bag of frozen hot wings? Not in this house. You’re going to dig deep, pull out that slow cooker, fire up that grill and get to chopping, searing and melting until you have a buffet worthy of the Super Bowl.

Show us what you’re made of; share your game day dishes on Instagram. Follow @saucemag, then share a photo and description your recipe with hashtag #saucesuperbowl for a chance to win a copy of The Great American Slow Cooker Book. We’ll pick our favorite Instagram and announce the winner Monday, Feb. 3.

Need a little inspiration? We’ve got 18 recipes to feed every fan from carnivores to vegans. Check out our favorites for a football feast:



{Szechwan eggplant dip}

1. A fan cannot live on guac alone. Dish out other scoop-ables like this spicy Szechwan eggplant or smoky roasted red pepper and curry number.

2. Bowls of chips and salsa should always be within reach. But since this is the Super Bowl, that salsa’s gotta be homemade. Raise the salsa bar with black beans, jalepenos or tuna and anchovies (yes, really).



{Root beer pulled pork}


3. “Pass the pigskin” takes on new meaning with a dish like root beer pulled pork. Your vegan friends won’t left out; they can pass the jackfruit with vegan carnitas.

4. What’s football without chicken wings? Everyone has a recipe, and our two picks – spiked with harissa or with the ever-popular red rooster – both rely on honey to tone down the heat.



{Bill’s Burger Miester Burger}


5. It’s time to build a better burger. No sad frozen patties here. We turn to Bill Cardwell’s recipe for Burger Miester Burger, the definition of what a cheeseburger should be.  Scale down your patties for mini-Miester sliders and serve them alongside falafel sliders for your veg-heads.

6. We all love a good squirt of Heinz, but go for the extra point with DIY ketchup, mustard and mayo.



{Salt and pepper}

7. Just when your guests think they’ve sampled the entire spread, bust out bowls of popable bar bites to get through the last quarter. We go for spice-roasted chickpeas, pad thai popcorn and a twist on salt and pepper.

-eggplant dip, burger, and salt and pepper photos by Carmen Troesser; pulled pork photo by Greg Rannells




Super Bowl snacking made easy (and cheesy)

Friday, February 1st, 2013

February is a time of love and laurels. This Sunday, we’ll celebrate our country’s love of passing the pigskin and the sport’s ultimate accomplishment: raising that golden football high in the sky. A week later, with the sounds of whistles still ringing in our ears, we’ll gather for the music industry’s mecca, squealing with delight (and sometimes dismay) as new kings and queens of pop are crowned. But who can concentrate on Lady Gaga’s latest spectacle when our Oscar ballots (and worst-dressed predictions) have yet to be filled out?

All this crowd-gathering hoopla means February is a time for appetizer-filled parties – that tricky segment of entertaining which calls for quick-to-make, easy-to-grab snacks that all too often lack excitement, imagination and, well, flavor. But the buck stops here. This month, we’re taking the classic pizza roll we all know and love from childhood (and our penniless college days) and breaking it down into ingredients we can actually pronounce – and flavors you actually salivate over.

The most challenging part of making (or remaking) this beloved after-school snack wasn’t trying to make a suitable substitute for those tongue-tying ingredients. That was fairly simple. The stumper was finding a way to do so that could compete with the original’s prep convenience: i.e. just popping them in the oven. The solution? Wonton wrappers. Though these delicate sheets yield a slightly bigger and longer version than the little bundles pulled from a cardboard box, they also lend a crispy crunch around the edges that is a nice complement to the ooey, gooey center. But be warned: Sealing the edges can be a bit tricky, so make sure you use plenty of egg white and pinch together firmly. You might even seal the edges with a fork.

Then again, what’s a pizza roll without a little cheesy spillage on the foil? That was always my favorite part.

Click here to find the recipes for pizza rolls made with pepperoni, pepperoni and sausage, mushroom and cheese, and sausage and broccolini fillings.

— photo by Kristi Schiffman

Cook Wise: Super Bowl tenderloin

Wednesday, February 1st, 2012

020112_cookwise_blogI get really excited about the Super Bowl, mostly because I eat appetizers all day long and no one raises an eyebrow. This year, I’m taking my game to the next level and bringing hearty smoked tenderloin sandwiches to the party. Think you can’t do the same? Think again. Find out just how easy they are to make (especially given this gorgeous weather we’re seeing) in this week’s Cook Wise.

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