Archive for the ‘Food and Cooking’ Category

Over the next few days, I will be throwing at you a few of my favorite “football food” recipes that are easy to make, and delicious to eat. Perfect fare for Sunday’s game.

The Best Buffalo Wings Period

Cook time: 40 minutes | Level: Easy | Yield: 4 appetizer servings

Ingredients
12 whole chicken wings
3 ounces unsalted butter
1 small clove garlic, minced
1/4 cup Frank’s Red Hot sauce (more for additional kick)
1/2 teaspoon kosher salt

Directions
Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour. This steaming process is a must for maximum flavor and tenderness. Do not omit this step.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.
Serve with obligatory blue cheese dressing and celery sticks.

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Pizza takes on a tinge of the Southwest with avocado, Mexican cheese, and a roasted sweet red pepper sauce humming with Anaheim peppers. It is a flavor combination like no other. This pizza will steal the table at your Super Bowl party. You can substitute the chicken for pork or beef is desired.

Ingredients

1 16-ounce (12-inch) Italian bread shell (Boboli)
2 cups coarsely shredded deli-roasted or rotisserie chicken (about 8 ounces)
1/4 cup sliced green onion
3/4 cup crumbled or shredded queso fresco cheese* and/or Monterey Jack cheese
1 avocado, halved, seeded, peeled, and sliced
1/2 cup dairy sour cream
Serrano pepper or jalapeno pepper, thinly sliced (optional)
Cilantro sprigs (optional)
2 medium red sweet peppers
1 Anaheim pepper
1 clove garlic, cut up
1/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon cumin seed, crushed

Directions:

For red pepper sauce, halve red sweet peppers and Anaheim pepper; remove seeds and membranes. To roast, place peppers, cut sides down, on a greased, foil-lined baking sheet. Bake in a 425 degree F oven for 20 minutes or until skins are blistered. Wrap in the foil and let stand for 10 minutes to steam. Peel off skins gently with a paring knife. Coarsely chop peppers.
In a blender container or food processor bowl combine peppers, garlic, olive oil, salt, and cumin seed. Cover and blend or process until nearly smooth. To store, place in a covered container and refrigerate for up to 3 days.

Place bread shell on a preheated baking stone or 12-inch pizza pan. Spread with red pepper sauce. Bake in a 425 degree F oven for 5 minutes. Top with chicken, green onion, and cheese. Bake for 5 minutes more. Top with avocado, sour cream, and sliced serrano or jalapeno peppers. Garnish with cilantro, if desired.

Makes 6 servings.

*Note: Queso fresco is a mildly salty white Mexican cheese found in supermarkets or Mexican groceries.