Archive for February, 2010
Added pictures from Super Bowl Sunday and adjusted Uncle Dave’s wing recipe!
Last year, I had the incredible experience of attending the Super Bowl in VIP fashion. I ate a delicious dinner with the Arizona Cardinals staff, was treated to a VIP tent to watch a Bud Bowl concert, pre game hospitality with amazing food, celebrities, and free massages, then finally got to see the game from the 35 yard line, lower level, right behind Adam Sandler and Kevin James. It was an amazing weekend, a memory to last a lifetime.
This year, I will be watching from my own living room with good friends and a spread that has me hungry just writing about it. It won’t be as glamorous, but we will have a great time cheering on the New Orleans Saints, a team with a special place in my heart!
Here’s the menu for the rest of you looking for Super Bowl sized inspiration! Family recipes are listed below and all others are linked to the appropriate pages. Go SAINTS!
- Uncle Dave’s Grilled Hot Wings
- Cajun Crab Stuffed Pepperocini
- Mexican Layer Dip served with Tortilla Chips
- Homemade Potato Chips
- Vegetable Pizza
- Ina Garten’s Outrageous Brownies
Uncle Dave’s Grilled Hot Wings
Uncle Dave is a long time cook and restaurant manager with his own flair for taste. He made me these wings when he lived with us for a few years while I was in high school. I begged him for the recipe after devouring the first batch he ever made me . He gave me a list of 5 ingredients with no measurements. I’m guessing below on the measurements, but I won’t know for certain until I make it if it tastes right. So, I have updated today with what we made on Super Bowl Sunday. It was not near as hot as I remember, but still had great flavor.
- 1 family sized packaged of chicken thighs, legs, and wings.
- Several dashes of your favorite hot sauce, Dave uses Frank’s Red Hot Sauce, we used Lousiana Hot Sauce
- 3 tsps worcestershire sauce
- 2 tsps garlic powder
- 1/4 cup melted butter
- 1/3 cup ketchup
Mix the last 5 ingredients together over med low heat until well incorporated. Baste 1/3rd sauce over chicken. Grill for about 10-15 minutes or until juices run clear, basting constantly with the sauce. UPDATE: We actually had problems with the grill, so they grilled for about 10 minutes and then we moved them to a preheated oven set to 350 for 20 more minutes. Then we set them under the broiler for just a couple of minutes to crisp them up.)
Mexican Layer Dip, Served with Tortilla Chips
- Shredded Lettuce
- Chopped Tomato
- Chopped Onion
- Grated Cheese
- Chopped Green Peppers
- Chopped Black Olives
- 8 oz Sour Cream
- 8 oz cream cheese
- 1/2 package taco seasoning
Blend sour cream, cream cheese, and taco seasoning together and spread on serving plate. Top with layers of remaining ingredients and serve with chips.
Homemade Potato Chips
I have never made these before, but am feeling adventurous. From a few minutes of research, I know the basic recipe is below, thanks to Paula Dean, The Neelys, and Diana Ratrae on About.com. As for the seasoning, I’ll have to update you all on Saturday after I make mine. I’m not sure what seasoning I’ll use, though I can guess it will include paprika, onion powder and salt. UPDATE: Neither my husband nor I could come up with a satisfying seasoning, so we decided to go with plain sea salt. They were still fantastic! It took us an hour and a half to fry these in small batches, but if you have the time, I do recommend them. I also recommend doing it close to serving time. We made them several hours ahead and had to return them to a warm oven to crisp back up before serving.
- 1 1/2 pounds Yukon Gold potatoes, sliced thin (I’ll be using my new food processor because I don’t have a mandolin.)
- Peanut oil filled halfway up a large saucepan, heated to 375
Clean, peel and slice the potatoes. Put in a bowl of ice water for an hour and then dry thoroughly with wet paper towels. DO NOT allow the wet potatoes to go in the fryer or you risk a serious burn. Be extremely careful when frying. Fry in small batches for 3-4 minutes, stirring constantly until the potatoes float and turn golden brown. Dry on paper towels to drain the grease. Season with salt and your own seasoning mix.