Use these recipes to help make your Super Bowl party less tricky
Published 11:23 am Friday, February 24, 2012
Writing a column about party food for a superbowl party is a little more difficult this year now that my team, the Saints, is out of the running, however in an effort to find the silver lining I will be pulling for the New York Giants. After all, that Manning playing quarterback is an Ole Miss Rebel, and that is good enough for me.
Planning a super bowl party can be a tricky thing. First of all if your party times include all the pregame festivities and the game, you are going to have company for some time that day. Next, most of the time you need to prepare food that appeals to both men and women and sometimes even kids. I think these recipes cover all of those categories.
1 pound bulk sausage, I use Jimmy Dean Hot sausage
1 package wonton wrappers
1 cup shredded Monterey jack cheese
1 cup shredded Cheddar cheese
1/2 cup Ranch dressing
Preheat your oven to 350 degrees. Spray mini-muffin tins with nonstick spray and place a wonton wrapper in each. Press it down into the cup and pleat the top around the edges so they sit snugly down into the cups. Fold the edges back. Bake the cups for 5 minutes, remove from the oven and set aside. I make my cups up to this point the day before and store them in Ziploc bags.
Cook your sausage until no longer pink and crumbly, drain well and place in a small bowl. Add the cheeses and ranch dressing and mix well. Fill cups and bake for approximately 10 minutes or until bubbly. Serve warm or at room temperature.
This next recipe is great change from Buffalo wings. Spicy, sweet, sticky and delicious everyone will love this variety.
Honey-sesame grilled chicken wings
1 /2 cup soy sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon Asian chili paste (also known as Siracha)
2 pounds chicken wings, tips removed, cut apart at joint
1/2 cup honey
1 1/2 teaspoons hoisin sauce
2 tablespoons toasted sesame seeds
1 green onion, trimmed and chopped
In a medium bowl, combine soy sauce, ginger, garlic and chili paste. Add chicken and let marinate for 15 minutes, stirring often. I usually do this step in very large Ziploc bags. While your chickien is marinating set up a gas or charcoal grill for medium heat. Put chicken on grill and cover with lid. Cook, turning often, until golden brown, 10 to 15 minutes.
In a small bowl, combine honey and hoisin sauce. Using a pastry brush, generously baste chicken wings with this glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken wings over and baste again, using the remaining honey glaze. Cook 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they’re done. Transfer to a platter. Sprinkle with sesame seeds and green onion.
This next recipe is a change of pace from the run-of-the-mill Mexican 7-layer dip. It is a Mediterranean layered dip and is best served with pita chips, celery or carrots.
Layered Mediterranean dip
I never measure for this dip so you will have to judge your amounts by the size of your crowd and dish you are serving it in. I use a large round serving platter. I also use commercially prepared humus for this dip, just the plain, not a flavored one.
Finely chop a jar of drained black olives, at least 2 bell peppers (use one red or yellow for color), 2 peeled cucumbers. Spread hummus about 2 inches thick in the bottom of a wide serving dish. Sprinkle the vegetables evenly over the hummus. Crumble feta cheese on top and sprinkle with dill.
Christina Hall writes a weekly lifestyle column. She can be reached at email@example.com.