Foxwoods Chef Shares Game Day Recipes

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High Rollers and Scorpion Bar are announcing new football menus just before the start of fall, which will be available during regular season NFL games.

High Rollers will be offering a $7 touchdown menu and Scorpion Bar will feature a $10 football menu. In addition, both venues will be giving away NFL tickets through their social media accounts. For more information, visit: and

Find the recipes Scorpion Bar & High Rollers executive chef, Kevin Scott, as seen on the Fox CT Morning Extra.

Fried Chicken & Waffle Fries

Yield: 4 people



3 lbs chicken thighs

1 cup all purpose flour

1 tbsp cayenne pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 tsp freshly ground black pepper

Re-sealable freezer bag

Vegetable oil for frying

Deep-frying or candy thermometer

Buttermilk Waffles

2 cups all-purpose flour

3 1/2 tsp baking powder

1 tsp sugar

1/4 tsp salt

2 large eggs

4 tbsp unsalted butter, melted (plus extra for greasing the iron)

1 1/2 cups buttermilk

Also need: waffle iron & maple syrup



1. Place frying oil in a large, deep cast iron skillet (oil should be approximately 1 inch deep; quantity will vary based on pot dimensions). Using deep-frying or candy thermometer, heat to 350 degrees F.

2. Rinse chicken under cold running water and do not pat dry. In a resealable freezer bag, combine the flour with cayenne, garlic powder, onion powder, salt and pepper, and mix well. Add the chicken pieces one at a time to the bag, seal, and shake to coat evenly. Remove and place on a wire rack over a baking sheet and let sit for 5 to 10 minutes.

3. In batches, carefully add the chicken to the hot oil and fry (be sure not to overcrowd pan), turning once, until golden brown and the meat is cooked through (approximately 5-7 minutes per side, with an internal temperature of 165 degrees F). Remove and drain on paper towels.


1. Preheat a waffle iron and lightly grease. Sift the dry ingredients together into a large bowl.

2. In a clean bowl, beat the eggs. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the dry ingredients, and mix well.

3. In four batches, pour the batter into the hot waffle iron and cook until golden brown and lightly crisp. Remove and if desired, top with a slice of butter, and serve with the chicken and maple syrup

Jalapeño Raviolis

Yields: 20 pieces


20 each *wonton wrappers

¼ cup  jalapeños, sliced and seeded

10 tbsp cream cheese (room temperature)

1 tsp lemon juice

1 tsp lime juice

1 whole egg (for egg wash)

Salt and pepper (to taste)

Vegetable oil, for cooking

*Available in frozen section of most grocers and specialty Asian markets


1. Combine room temperature cream cheese, jalapenos, lemon juice and lime juice into a mixing bowl. Whip until combined thoroughly. Season with salt and pepper.

2. Place four each wonton wrappers down at a time. Brush egg wash on to two sides of the wrappers. Add 1 tablespoon of cream cheese filling. Fold wrapper corner to corner. Repeat process until wrappers are gone.

3. In a medium heat sauté pan, heat vegetable oil. Pan sear Jalapeno Raviolis on each side until they are golden brown. Let cool for two minutes before eating.

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