Recipes provide options
for Super Bowl festivities
By Nate Cross
Staff Writer
A Super Bowl party just isn't a party without finger
food.
You have decided to host a party for the Super
Bowl. You have found the perfect decorations and invited all your friends
over to watch the big game. But to have a good party, you're going to
need good food.
Well look no further, The Exponent is here to help.
With our help you can create some championship food to help make your
Super Party perfect. Keeping in mind that most Super Bowl party food
tends to focus on snacks and appetizers we have included recipes for
traditional Super Bowl fare; taco dip, chicken wings, guacamole and
pizza. In addition there is a recipe for Beer Fondue for the daring
"Iron Chef" in you. Bon appetite.
Touchdown Taco Dip
8 ounces cream cheese, softened
1/4 cup chopped cilantro
1 garlic clove, minced
1 medium green pepper, seeded and finely
chopped
1 (16-ounce) can refried beans
1 cup salsa (mild, medium or hot)
1 cup grated Cheddar cheese
1 cup grated Monterey Jack cheese
1 (16-ounce) can black beans, rinsed and
drained
Optional garnish: Black beans, rinsed and
drained (about 1 can)
Optional garnish: Thin
strips Cheddar and Jack cheese
In a large mixing bowl, combine all ingredients
except for garnish. Stir until blended.
Presentation: Serve in a bowl with tortilla chips
for dipping. Or, form the dip into the shape of a football. To do this,
chill the dip for 30 to 60 minutes. While dip is chilling, cut a sturdy
piece of cardboard into a football shape, cover it with foil, and set
it on a cutting board or serving tray. Then mound the dip into the shape
of a football, and press garnishing beans across its surface. Make the
laces with strips of cheese. Serve with sturdy tortilla chips. Serves
12 to 20.
Nutritional information per serving: 152 calories,
9.7 grams
fat, 6 grams saturated fat, 29 milligrams cholesterol, 275
milligrams sodium, 57 percent calories from fat
-From the Snack Food Association
Chicken Wings
Ingredients:
1] Chicken wings: you may get fresh wings or the
frozen ones in 3 lbs or 5 lbs bags. They should be disjoint and the
tips are discarded because there is not much meat in tips.
[2] Chicken wing sauce: if you are lazy, you may
find many
brands of chicken wing sauce in the store. Get the one
made of hot sauce from southern Louisiana.
[3] Cooking oil: Peanut oil is the best, corn oil
is o.k. Be
prepared to use a lot of it.
Procedure:
[a] Clean up the chicken wings and let them dry.
They have to
be very dry to be fried crisp. You may need towels to dry them
up.
[b] In a deep frying pot, heat the oil to over
400 degrees. The amount of oil should be able to cover the wings and
still keep the temperature. If you are using electric frier, set the
temperature to 425 degrees.
[c] Deep fry the wings for 10 to 15 minutes or
until they
are crisp. The key for a good fry is the temperature.
Therefore, don't fry too many at a time since the (cold) wings bring
down the temperature. If the temperature is too low (lower than 325
degrees), the wings will be like soaked rather than being crisp as they
should.
[d] When the wings are done, toss them in the sauce.
You may try making the sauce as follows: Blend hot sauce (must be from
Southern Louisiana) with margarine, the ratio is 1:1 for the medium
hot, adjust the ratio to suit your taste.
Usually, Buffalo wings are severed with celery
sticks and
ranch or blue cheese dressing. That is, cut the celery into
small sticks, immerse the sticks in icy water for at least
30 minutes, then dip them with ranch or blue cheese dressing.
From http://www.cheese.about.com/food/cheese/gi/dynamic/
offsite.htm?site=http://www%2Dsdss.fnal.gov:8000/
%7Ehuangch/recipes/buffalo%5Fwings.html
Super Bowl Pizza
1 tb Olive oil
5 cl Garlic -- coarsely chopped
3 tb Tomato sauce
1 t Dried oregano
1 t Dried basil
4 oz Ground Italian sausage
1 t Fennel seeds
1 Pre-made 12" pie crust
4 oz Grated mozarella
4 oz Grated gruyere
4 oz Grated romano
Directions:
Preheat oven to 450 degrees. Heat oil in a skillet
over medium heat. Saute garlic until soft, 3-4 minutes. Remove the pan
from the heat, and stir in the tomato sauce, fennel, oregano and basil.
Spread over the pizza crust, adding more tomato sauce if needed to cover.
Break up the sausage into
peanut-sized pieces and add a couple of fennel seeds to each. Wipe out
the skillet and saute the sausage over medium heat until nearly cooked,
6 - 8 minutes. Scatter over pizza. Sprinkle on grated cheeses, all the
way to the edge. Bake at 8 to 12 minutes, until cheese is melted and
crust browned.
From http://www.culinary.com/foodtext/pizza/290.shtml
Guacamole
(Mexican Avacado Dip, Internet Culinary Cyber City)
3 large Mexican Hass avocados, peeled and pitted
3 tomatoes, peeled, seeded and diced
1 medium onion, finely chopped
juice of one large lemon
1/3 cup cilantro, finely chopped
2 green hot chili peppers, seeded and chopped
1/2
teaspoon salt
Mash one avocado and chop the other two into 1/2-inch
pieces. Add remaining ingredients and serve.
From http://www.suite101.com/article.cfm/
hot%5Fand%5Fspicy%5Fcuising/5257
Beer Fondue
3/4 cup light-bodied Mexican beer, such as Corona
or Carta
Blanca
1 cup shredded sharp Cheddar cheese
1 cup shredded pepper Jack cheese
Tortilla chips or French bread cubes for dipping
Pour beer into a heavy saucepan or fondue pot and
heat
gently over medium-low heat. Gradually add cheeses and
stir continuously until melted. If not using a fondue pot,
pour mixture into a small heavy casserole and keep warm
over a candle or low flame. Serve with tortilla chips or
French bread cubes. Makes 4 to 6 servings.
Source: "Beer and Good Food"
While you're at the grocery store don't forget
to pick up
chips, drinks and maybe even some vegetables. Remember,
good food is the key to a good party.
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