What are you cooking for the Super Bowl?
- Tom P Feb 1, 2011 09:54 AM
I'd like to branch out this year from my norm. Would love to hear what you are making - recipes would be excellent! I've also never done chicken wings and am tempted...
I'm doing Alton Brown's baked chicken wings from FN, guacamole and chips, but beyond that, I don't yet know. I've already got the wings in the freezer, but, we're just taking one day at a time right now with the blizzard. I'll have to fight crowds to grocery shop after we get plowed out, no doubt.
I make these all of the time. Steam and air dry first. Bake and then sauce once you get to the party if you will have oven/stove top space and 40 minutes of time.
The wings need to be hot and crispy to be their best. Baking and then saucing them later will not work well in my opinion.
Of course, I'm making my Smoky Spicy Vegetarian Chili, which is a finalist in the chow.com contest right now (vote, everyone!). It's got four kinds of peppers, beer and chocolate. http://www.chow.com/food-news/72167/v...
Also making spicy kale chips, mhuammara (red pepper dip), corn muffins and vegan oatmeal chocolate chip cookies.
As I said on another posting with the same question, chili is the official Texas State Dish.
Incendiary Texas-Style Chili
(Arrabbiatissimo stufato da Texas dalla carne con peperoncini)
There is no precise recipe for Texas-Style Chili, and the chili cook may have personal preferences of ingredients and measurements. This is a recent batch of chili which is one of the better ones that I have made. The ingredients are not necessarily precisely measured. Nota bene: No beans are used to make Texas-Style chili.
6 or more fresh very pungent chiles (stems and seeds removed)*
2 fresh ghost peppers (Bhut Jolokia)*
3 Ancho peppers, rehydrated (stems and seeds removed)*
3 Pasilla peppers, rehydrated (stems and seeds removed)*
5 pounds of pork loin (beef shoulder or beef round roast cuts may be substituted)
4 tablespoons of vegetable oil or lard
1 large onion, diced
6 or more garlic cloves, minced
1 12-oz. bottle of beer
1 8-oz. can of tomato sauce
2 tablespoons paprika for color
2 tablespoons ground cumin
2 or 3 tablespoons of ‘masa harina’ (finely ground Mexican cornmeal)
*Nota bene: Use the most pungent chiles that you have available if you do not have those included in the ingredient list.
Soak the dried peppers in boiled water for at least an hour. Combine the soaked peppers with the fresh chiles and a small amount of the liquid, and make a puree using an immersible food blender. Put chile puree aside until needed. Save the liquid in case it is needed.
Add the oil to a preheated 5-quart Dutch oven. When the oil shimmers add enough meat to the pot to cover the bottom and slightly sear the meat. Remove each meat addition when seared and set aside on a large plate. Repeat this process until all the meat is seared.
Add the diced onion to the Dutch oven and sauté it. Add the minced garlic when the onion is translucent and allow the garlic to be sautéed. Add the chile puree to the pot along with the tomato sauce, beer, paprika and cumin. Stir the ingredients well.
Add the seared cubes of meat, and stir well. Bring the ingredient to a simmer and allow the chili to cook uncovered for about an hour. Stir the pot often. Add some of the reserved chile liquid if more liquid is needed.
Add the masa harina at the end of the simmering process and stir well. The sauce should be allowed to thicken before the pot is removed from the heat. Set the chile aside for 24-hours before serving to allow the flavors to blend; the chile tastes better.
I live on the East Coast. Also, I've seen some recipes that come out of Texas that included beans. I will have to refer to Frank X. Tolbert's book to see what his recipe includes because I haven't looked at it for a while.
I didn't find his recipe in his book because I quickly scanned it, but I did find that the original cooks also did not use onions. So be it.
The book, "Texas On The Halfshell", has Tolbert's recipe and it does not include tomato. FXT did use oregano, but he doesn't specify if it is Mexican oregano or Mediterranean oregano. The former one is a verbena, Lippia graveolens, while the latter is a mint, Origanum vulgare. You tell me which one you use.
I don't add oregano because the chiles would overpower the flavor. I do have the Mexican one in my arsenal.
I love Tolbert's book. He goes as far as to say the original chili was small cubes of beef, browned in suet, with chili puree (anchos, not powder), garlic, oregano, and cumin. That's pretty much how I make it, except I can't always find suet. I like the Mexican oregano. I like to add some meat glace and (horror) a tablespoon or two of tomato paste, though I won't admit to it if there's a Texan in the house. Instead of the masa, which has a nasty raw taste to me, I toast some corn tortillas, then pulverize. I like tri-tip for the meat. Pintos and chopped white onion on the side.
I think Frank would be happy with your recipe.
I had first seen Tolbert's at our county library in Southeastern PA, and then bought a paperback copy from Tolbert's daughter years ago. At the time, she said she only had a few left. I do not know if the book has been reprinted.
I like homemade frijoles refritos on the side. I've made them in the past. Besides onions and pinto beans, I add ground chiles to mine.
I'm making chili and apple bbq brisket for mains. Cornbread and baked fries to go with the chili, and mini challah rolls and coleslaw with the brisket.
I don't make wings-- I don't like to clean the skin of the wings or fry. Instead I do drummettes in a spicyish Asian style glaze. I'm also making chicken strips breaded with cornflakes/coconut and baked.
And of course the standard appetizers- crudite, pita chips, tortilla chips with guacamole, black bean dip, and hummus. A green salad, beets with cilantro/lime dressing, mini knishes.
I use chicken cutlets cut into strips. Dip each piece of chicken into a beaten egg and then into a mixture of cornflake crumbs and shredded coconut seasoned with salt, pepper, and a pinch of chili powder. To make them vegetarian- use pieces of tofu. If you eat eggs, dip in eggs or egg whites. If you don't eat eggs, dip in oil. It'll work with tofu cubes, cutlets, or sticks.
My husband likes to eat them with whole grain mustard. For the party I was going to try a dipping sauce of pureed mango, thinned with a little lime juice with some shallots or roasted garlic for zing. The kids at the party will prob just dip in ketchup!
the original recipe called for wings, but I've only made it with drummettes. I believe it's from epicurious. Also, the recipe calls for 3 lbs of wings, but I use 1.5 lbs of drummettes. When the drummettes are done, I toss with additional sesame seeds.
It really helps to use a disposable pan or to wrap your cookie sheet really well with foil. It's a real PITA to scrub a cookie sheet with this stuff stuck on it!
1 large garlic clove
3/4 tsp salt
2 tb soy sauce
2 tb hoisin sauce
2 tb honey
splash of hot sauce, cayenne, or red pepper flakes
1 tsp toasted sesame oil
1.5 tb sesame seeds
- mash garlic and salt into a paste with a heavy knife
- combine garlic paste with all other ingredients in a large bowl and whisk to combine
- add in drummettes and toss until coated
- spread out drummettes in one layer on a disposable or foil lined greased cookie sheet.
- leave remaning sauce in bowl (use to glaze later on)
- bake about 20 minutes
- flip drummettes over and pour on additional sauce
- bake 20 more minutes until cooked through
Atomic Buffalo Turds - aka stuffed jalapenos or a type of non-fried jalapeno poppers. Jalapenos, split and stuffed with cream cheese, wrapped with bacon. Most people smoke them or grill them. Since i'm without either, I bake at around 350 for 30-40 minutes and then broil briefly to crisp up the bacon, if necessary. Very addictive. I can easily polish off 8-10 of them in minutes.
re: Tom P
Here is the link to the recipe. This week I am substituting pork sausage for the ground beef, and I will use less sour cream. I am also using large shells versus the manicotti shell - should be easier to serve to a larger crowd. The best part of the recipe is that it can be made the night before.