WBBM's Cooking with Terry feature continues. Now, he's sharing Super Bowl inspired recipes. WBBM news writer and culinary expert Terry Bauer has shared his recipes for the holidays, and now, he's looking to tackle the biggest menu in sports. This week, our esteemed colleague shares his favorite Super Bowl recipe – Phyllo pups with mustard sauce.
Check out the video tutorial and the full recipe below. Stay tuned for more delicious recipes from Terry.
Ingredients:
One stick of unsalted butter melted
One half package of phyllo
Six Hebrew National hot dogs grilled or broiled cut into thirds — makes 18
Black pepper
One tablespoon of olive oil
1 large shallot small diced
1 tablespoon minced fresh ginger
1/2 cup white wine
1/2 cup evaporated milk or cream
1 teaspoon cornstarch mixed with 1 tablespoon water
2 tablespoon grainy mustard
Salt and pepper
Use one sheet of phyllo dough at a time. Keep THE remaining phyllo covered with a damp towel. Lightly brush phyllo with melted butter. Place one hot dog piece on the lower third of phyllo. Wrap left and right sides to fold. Brush with butter and roll. Top with ground pepper. Bake for 10-12 minutes in a 350 degree oven or until golden brown.
Mustard Sauce:
In a saucepan, heat olive oil and when it's hot, add shallots. When they are golden brown, add ginger and cook for one minute. Add wine and reduce to half. Reduce heat and add milk and cornstarch mixture. Stir in mustard. Salt and pepper to taste. Cook 2-3 minutes.
Serve phyllo pups with optional mustard dipping sauce.
