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Morning Express with Robin Meade

A fast, personal, and smart blend of all the news you want in the morning. We call it "News in the Fast Lane." So buckle up.

Recipes: 'Hell's Kitchen' chef's super snacks

  • Get chef Russell Kook's big game menu
  • New twists on wings, dip, garlic bread
Super Bowl party recipes

Chef Russell Kook from Atlanta's LPC (La Pietra Cucina) restaurant joined us on Morning Express today with some fast, easy snacks you can serve your big game guests! 

You might recognize him from "Iron Chef America" or "Hell's Kitchen" where he was the runner up and a fan favorite!

Here's how you can create his savory Super Bowl menu:

  • Chef Kook's Boursin with Garlicky Grilled Bread 

8 oz cream cheese
8 oz butter
1 tablespoon dried thyme
1 tablespoon dried basil
1 teaspoon chili flake 
Salt and pepper to taste  

Leave butter out at room temperature.  Once butter is soft, mix all ingredients together until fully incorporated.  Check for seasoning and add salt and pepper to taste. Serve with toasted grilled bread.


  • Chef Kook's "Italian" Chicken Wings

4 pounds Chicken wings
2 cups of Fryer oil for frying 
1 cup of kosher salt 
1-cup Calabrian chilies or oil packed chilies 
1 cup Gorgonzola or blue cheese
1 cup of sour cream
1 cup of mayonnaise
1 tablespoon of chives

The night before the big game, salt the chicken wings liberally and allow them to sit in in the fridge overnight.  The next day, heat the fryer oil to 280 degrees (most fryers have a temperature gauge. Or you can put an oil thermometer in the fryer). Once oil has reached 280 degrees, cook the wings for 6 minutes. Take out of the fryer and lay out flat on a sheet tray.  Freeze the wings for at least two hours.  After at least two hours, fry the wings again at 280 degrees for 6 minutes. Then, freeze the twice fried wings, again, for two hours. Once frozen for a second time, take out and fry at 350 degrees until golden brown.  

Hot Sauce:
Take the chilies and a little oil they are stored in and blend.  Toss the wings in this “hot sauce”.  

Gorgonzola Dipping Cream:
Using a food processor, or a blender, mix the cheese with the sour cream.  Next, take the Gorgonzola mix and fold in the mayonnaise.  Once fully incorporated I check for seasoning (salt and pepper to taste) and add chives. Dip the hot sauce coated wings in this sauce for each delicious bite.


  • Chef Kook's Charred Onion Dip

1 Red onion julienned
1 Tablespoon olive oil
1 cup of mayo 
.5 cup of sour cream
1 Tablespoon of chopped parsley
Salt and Pepper to taste  

Using a mixing bowl, toss onions with olive oil, salt and pepper.  Char the onions on the grill. They are complete, once the onions start to turn black.  Take the onions off the grill and put in the mixing bowl. Cover with plastic wrap and let sit for a half hour. Blend the charred onion mix in a blender. Mix the blended charred onion mix with the remaining ingredients.   Make sure that all the lumps are taken out and check seasoning (salt and pepper to taste). Serve with spicy potato chips. 


  • Chef Kook's Prosciutto-Wrapped Melon Balls 

3 ounces of thinly sliced prosciutto 
1 cleaned cantaloupe 
.5 pound of celigini mozzarella  
Salt and pepper   

Cut off both ends of the cantaloupe so each end is flat. Carve skin away from cantaloupe and dispose of seeds. Take a melon baller and carve out balls equal to the size of your mozzarella. Lay your prosciutto out on a flat surface.  Cover each melon ball with the prosciutto. Cover each mozzarella ball with the prosciutto as well. Put in fridge for one hour.  Take out and skewer or serve individually.

Morning Express with Robin Meade airs Monday through Friday at 6am ET on HLN.  Like the show on Facebook, follow on Twitter: @MorningExp.

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