Super Bowl party people are a hungry lot! They want food that's hearty, doesn't require utensils to eat and doesn't take too much attention away from the game. Most importantly they want food that is spicy! Here are some recipes that fit the mold.
I have tried all these recipes and my friends loved them!
I only have one question: Football is the game with bats and bases, right?
Fire Spiced Nuts
2 1/2 cups mixed whole almonds, raw cashews, pecans and/or raw peanuts
2 tablespoons vegetable oil
2 teaspoons chili powder
1/4 to 1/2 teaspoon cayenne pepper
2 tablespoons sugar
1 teaspoon salt
Preheat oven to 300°F. Place mixed nuts in large bowl. Heat vegetable oil in heavy small saucepan over medium heat. Add chili powder and cayenne pepper to taste and stir until aromatic, about 15 seconds. Pour over mixed nuts. Add sugar and salt and stir to blend. Transfer to baking pan. Bake until mixed nuts are toasted, stirring occasionally, about 20 minutes. Serve warm or at room temperature. (Can be made 5 days ahead. Cover and store at room temperature.)
Makes about 2 1/2 cups.
Chicken Wings - Portuguese Style
2 large garlic cloves, peeled and sliced
1 large bay leaf, crumbled fine
2 teaspoons paprika
1 tablespoon kosher or coarse salt
1/4 teaspoon crushed dried red chili flakes
1/4 teaspoon ground black pepper
2 tablespoons olive oil
3 lbs of uncooked chicken wings
Using a mortar and pestle (or food processor), mash the garlic, bay leaf, paprika, salt, chili peppers, black pepper and olive oil into a paste. Put the paste mixture into a large ziploc bag. Add chicken wings to the bag, seal the bag and rub the paste all over the wings. Refrigerate for several hours or over night.
Remove the chicken wings from the refrigerator and let stand at room temperature 30 minutes. Meanwhile, preheat the broiler. Arrange the wings on a lightly oiled cookie sheet; place it 6 inches from the heat. Broil the chicken wings 12-13 minutes until nicely browned; turn the wings and brown another 10 minutes longer until sizzling. It might take less time depending on your oven.
Transfer the chicken wings to a plate and drizzle the pan drippings over the wings. These wings are very savory and have a nice kick.
2 tablespoons olive oil
1 cup onion, chopped
3 gloves garlic, minced
1 4-oz can chopped green chiles
1 large tomato, chopped
1 teaspoon dried cilantro
2 16-oz cans refried beans
6 oz Monterey Jack cheese, grated
3 cups Cheddar cheese, shredded
Sliced jalapeño peppers
Sliced ripe olives
Spray a large heavy deep skillet or saucepan with cooking spray. Add the olive oil and chopped onion and sauté until the onion is translucent. Add the garlic and sauté briefly. Add the green chiles, tomatoes, and cilantro and simmer until the tomatoes are tender. Then add the refried beans and stir until the mixture is smooth. Add the Monterey Jack and cook over low heat until the cheese melts and the mixture is bubbly, stirring occasionally. If you are not making the nachos right away, the mixture may be stored, covered, in the refrigerator.
Create a layer of tortilla chips on a cookie sheet. Top them with a layer of the bean-cheese mixture. Add another layer of torilla chips and another layer of bean-cheese mixture. Then sprinkle the nachos with grated Cheddar cheese and top with the jalapeños. Broil the nachos about 6 inches from the heat source just until the cheese melts. Top the hot nachos with dollops of Creamy Guacamole (recipe below) and sour cream and sprinkle with sliced scallions and ripe olives.
Creamy Guacamole recipe
2 ripe avocados, peeled and roughly chopped
2 tablespoons salsa
1 clove garlic, minced
2 tablespoons mayonnaise or sour cream
1 tablespoon lime juice
1/2 teaspoon Worcestershire sauce
Tabasco to taste
Salt or Cajun seasoning mix to taste
Combine the ingredients in a food processor until they're well blended. Cover and chill before serving.
1 1/2 cups Italian-style dried breadcrumbs
1 1/3 cups freshly grated Parmesan
1 teaspoon garlic salt
2 teaspoon Italian seasoning
2/3 cup flour
1/3 cup cornstarch
2 (16-oz) blocks mozzarella, cut into sticks
4 large eggs, beaten
1 1/2 cups vegetable oil
Marinara Sauce (store bought works great here)
Stir the bread crumbs, 1 cup of Parmesan, garlic salt and Italian seasoning in a medium bowl to blend.
Blend flour with cornstarch and set aside.
Dip the cheese in the flour and then eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet.
Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown. Careful, it can burn easily. Keep an eye on them. When golden, remove from hot oil and drain. Sprinkle with the remaining cheese and serve with the Marinara Sauce.
Makes about 50 pieces
1 1/3 cups all-purpose flour
1/2 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup miniature chocolate chips
1 cup (2 sticks) butter
3 oz Dark Chocolate, coarsely chopped
5 large eggs, at room temperature
2 cups granulated sugar
2 teaspoons vanilla extract
Preheat oven to 325°F. Spray 13x9x2-inch baking pan with nonstick cooking spray; set aside.
Sift together flour, cocoa, baking powder and salt. Toss chocolate chips with 1 tablespoon of flour mixture. Set aside.
Place butter and dark chocolate in medium-size bowl. Microwave at high (100% power) for 1 minute. Stir. Microwave 30 seconds and stir until smooth. Let cool.
Whisk eggs in large bowl for 1 minute to blend. Add sugar and whisk for 45 seconds or until just incorporated. Blend in melted chocolate mixture and vanilla extract. Add flour mixture and slowly stir in, mixing until flour is absorbed. Mix in chocolate chips. Spread batter into prepared pan.
Bake for 30 minutes or until set. Cool in pan on wire rack. Remove from pan and cut into 4 quarters. Then cut each quarter into 4 squares. Just before serving, sprinkle with confectioners' sugar
Makes 16 brownies.
Citrus Sunrise Punch
3 cups orange juice
3 cups cranberry juice
3 cups ginger ale
1/2 cup sugar
1/4 cup fresh squeezed lemon juice
1/4 cup fresh squeezed lime juice
1 lemon, thinly sliced
2 limes, thinly sliced
Combine all the ingredients and stir until the sugar is dissolved. Chill until very cold and serve with ice.
This makes a tangy, slightly sweet and very refreshing drink. For a nice kick, add 1 to 1 1/2 cups of vodka (add more depending on how much you like vodka!)