Superbowl Sunday in one week..whatcha' makin'?
I am completely uninspired for the upcoming weekend. I am trying to plan now so I can get things purchased and any pre-prep done and out of the way so I can enjoy my weekend too!
I have zero direction. I do not know if anyone is coming over (I'd rather it just be us). I have no theme.
What are my fellow hounds making for Sunday night?
Thanks in advance...GO PATRIOTS!!!!!
I have started making a list of delicious things, which I will pare down until it looks like a reasonable amount of food. So far on my list is:
Crab stuffed pepperoncini
Brandade de morue
Hot corn dip
Baba au rhum
and of course chips, nuts, olives, pickles, etc.
re: Gin and It
Wow, Gin and It, that sounds good! How many people are you cooking for?
I'm not hosting a Super Bowl party, so I have no cooking plans for Sunday. But as I posted before, at work we're having a dip contest on Wednesday as part of the Super Bowl build-up. And I have a question for Chowhounds. I'm thinking of a salmon mousse recipe in the Gourmet cookbook. Do you think a mousse would count as a dip? If it's served with crudites and crackers?
IMHO salmon mousse, served informally with a nice cracker or crisp to dig into it, could indeed be considered a "dip". Not so much, if it is made in such a way that it has to be sliced. (I don't know the recipe you're thinking about). Either way, yum and you're sure to beat the sour cream and [insert powdered ingredient and/or soup mix here] offerings :) Have fun.
Hot Corn Dip with Crispy Tortilla Chips
2 tablespoons unsalted butter
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers
1/4 cup chopped green onions (green and white parts)
1 jalapeno, seeded and minced
2 teaspoons minced garlic
1/2 to 1 cup mayonnaise
4 ounces monterey jack or cheddar, shredded
4 ounces sharp cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping
Preheat the oven to 350 degrees F.
Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips.
My DH is making chili, which is not my fave, so I am making a delicious antipasto platter, hot crab dip, and shrimp scampi. Will probably also include a caesar salad of some kind so I can feel like I've gotten my greens in. Oh, and I'll make cornbread for a side for the chili. Friends will bring other stuff....
Since I'm from Jersey, I have to say GO GIANTS Whoo hoo!!
buffalo chicken dip and taco dip, at least. Not sure what else yet. It depends on where we're going and how many people are showing up.
I will make a run to Costco, and get their Guacamole and Deli Style Salsa!
Serve with a big bag of Corn Tortilla chips.
Gertie's Artichoke Tapanade, also Costco, served on Panini toasts at Costco
Then I am going to make a big batch of my chicken wings:
GARLIC/TERIYAKI CHICKEN WINGS
4 to 5 Pounds of wings
1 cup soy sauce
1 cup brown sugar, packed
½ teaspoon of dry ginger
8 garlic cloves, minced
3 Tablespoons white vinegar (regular white)
Mix the marinade until the sugar is dissolved
Place the wings, that you’ve cut at the joints and discarded the tips, into a very large mixing bowl. Add to the marinade. I use my huge Tupperware mixing bowl and really push the wings down in there, after stirring to coat them all. Marinade for 24 hours, (or at least overnight) or up to 2 days, re-stirring 2 or 3 times. Set oven to 275 degrees. Using tongs, remove wing pieces from the marinade and place on a baking sheet, side by side, in rows, closely crowding them together so they all fit in one layer. DO NOT ADD THE MARINADE. Cook for two hours and halfway through the cooking time (after one hour), remove from oven and drain off almost all of the liquid that’s collected. I just hold the pan over the sink and tip the sheet pan carefully. DO NOT TURN THE WINGS. Then place them back in the oven to finish. The reason you do this is that you want the liquid to cook away so that it starts to caramelize the wings and this speeds up the process. They’re done when they look dark Mahogany- colored and totally Caramelized and almost no liquid/juices remain in the pan (just a sticky film) and they could take a little MORE than 2 hours, total cooking time. They’re delicious warm, room-temperature or cold. Enjoy!!