Everything You Need To Get Ready For The Super Bowl (Food Edition)
Every week Berning On Sports will provide you with everything you need to get ready for each week of the NFL season, hence the name of this post. Feel free to comment with your NFL picks each week and we'll add you to our results page. For the Super Bowl, however, this one will cover all aspects of the game, including the best things to eat, and the entertainment surrounding it.
To get ready for the Super Bowl, you always need good things to eat. Here are some recipes for things you can make at home for your Super Bowl Party sure to make everyone fired up for the game. I make them all the time.
Jordan's Salsa Verde
(Recipe makes one medium sized bowl. If you want to make more, double the recipe.)
6 medium to large sized tomatillos
1 large red onion
1 large poblano pepper (seeds removed)
1 serrano chile (seeds removed, unless you want it spicier)
2 limes
1 chipotle pepper in adobo sauce
A pinch of minced garlic
A pinch of chili powder
Salt and pepper (to taste)
Chop the tomatillos four ways, so they're easy to put into a food processor. Mince as much of the red onion as you prefer, but at least half to ensure flavor. Zest both limes and squeeze the juice of both into the food processor to combine with the tomatillos and onion. Combine the rest of the ingredients into the food processor and pulse until you get your desired thickness. When done, strain the excess juice out of the salsa.
Quesadillas with an Italian twist
4 boneless skinless chicken breasts
8 flour tortillas
dried basil, parsley and oregano
salt and pepper (to taste
parmesan cheese
mozzarella cheese
2 tomatos, diced
1 red bell pepper
1 cup Balsamic Vinegar
Season the chicken breasts with salt and pepper to taste. Combine dried basil, parsley and oregano, or any Italian seasoning of your choosing, and season the chicken breasts with it to taste on both sides. Lightly grease a large sautee pan with extra virgen olive oil, and place chicken breasts into the oil to cook on medium high heat. (Obviously cook them till they're cooked all the way through, ideally only turn them once after roughly five to seven minutes, or until browned on both sides. If you live somewhere where you can cook outside, grilling is a better option.)
Dice two tomatoes, and julienne a red bell pepper. Shred fresh mozzarella cheese and parmesan cheese.
When the chicken breasts are done cooking, place a flour tortilla on the pan (or grill). (If you're cooking in the pan, you may need to add a little extra olive oil if any chicken stuck to the pan.) Spread the two cheeses, red bell pepper slices, and tomatoes into the tortilla. Allow it to melt for a couple minutes. Then add the chicken, place another tortilla on top, and flip. Allow the new tortilla to brown, then remove from the pan.
Sprinkle some parmesan cheese on top for garnish, and drizzle some balsamic vinegar on top. Repeat the process until you have enough to feed your party. Enjoy!
Alton Brown's Buffalo Wings (From Food Network Website)
Alton Brown's Buffalo Wings
Recipe courtesy of Alton Brown for Food Network Magazine
Ingredients
- 12 whole chicken wings (about 3 pounds)
- 3 ounces (6 tablespoons) unsalted butter
- 1 small clove garlic, minced
- 1/4 cup hot sauce
- 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. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.
Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.
Photograph by Con Poulos
Printed from FoodNetwork.com on Fri Feb 5 2010
© 2010 Scripps Networks, LLC. All Rights Reserved
Comments
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