Monday, February 08, 2010

Superbowl Menu

Rumour is that a game of American Football was played yesterday in the fictional hamlet of Miami. I believe this rumour because I had half a dozen people over at my place watching burly men throw around an oblong ball and occasionally have a pile-on.

I'm told that's how it usually goes.

Okay, so I can't claim total ignorance of football. I don't really watch it, probably can't tell you the difference between a linebacker and an offensive lineman (seriously, there's a quarterback, a kicker, a receiver, and then a bunch of random positions as far as I'm concerned), but I AM a poseur, and therefore watch the Superbowl every year.

Sometimes, I host the party, other times, I let someone else do the work. This year it was on me. Why? Because I have the newest television.

But this is me, and parties are seldom about whatever the focus is. I do 'em for the people, the prep, and the hope that this will be the night that elves sneak into my place and clean up for me. I even left the door unlocked yesterday. No dice.

It's the Superbowl. That calls for wings, pizza, nachos, beer, etc.. Easy, right?

Well, as long as you don't buy 9lbs of organic raw wings from your local butcher and use a multi-step method of cooking them. Or make your salsa, guacamole, and chili from scratch. Or decide that variety is the spice of life when it comes to beer. Or get up an hour later than planned.

Yup, I figured it was high time I did my own wings. No freezer box or take-out option would do. So I bought 9 lbs of raw wings, and used Alton Brown's Buffalo wings recipe to prep them. That requires steaming, drying, chilling, baking, and coating, and around 2 hours. 3 types of hot sauce in the Buffalo sauce in my case too - because I wanted to get rid of 'em. 20 were done Buffalo style, 20 were done with a maple-bourbon sauce, and 20 were left unseasoned because they weren't needed and I'll make 'em something tasty soon. I did make a slight adjustment in the process though. They were all steamed with beer instead of water. Seemed like a great way to get rid of the shitty stuff that was somehow still in my place.

Oh, that maple-bourbon sauce? Maple syrup, bourbon, ketchup, worcestershire, onion, garlic, shallot, soy sauce, hot sauce, vinegar, salt, pepper, and whatever else I kept tossing in there to tame the sweetness. Turned out well.

I made the salsa Friday, knowing it would need time for the flavours to fuse. Chili was made last week and frozen. The guacamole was the biggest hit, and took about 5 minutes to make.

Avocados, tomato, onion, lime juice, cayenne pepper, chopped jalapeño, ground coriander seed, garlic powder, salt, and maybe a couple other things. Mash it all up and enjoy.

Cheese on the nachos? Mexican spiced cheddar, fresh mozzarella, and jalapeño jack. Oh, and fresh jalapeño pepper, tomato, and onion.

Easy stuff all around, and foods that everyone recognizes. But just the simple fact of being fresh and homemade made them so much better than picking up some jars of Old El Paso and a box of frozen "hot" wings.

And in case you forgot about me and beer... the selection in my fridge yesterday:

Flying Monkeys Hoptical Illusion
Blanche De Chambly
Maudite
Fin Du Monde
Trois Pistoles
Hoegaarden
McAuslan Apricot Wheat
St. Ambroise Oatmeal Stout
Guinness
Kilkenny
Mill Street Coffee Porter
Mill Street Stock Ale

I might have gone overboard...

5 comments:

lightning36 said...

Hard to read posts like this when I am trying to watch what I eat. Sounds like it would have been worth every calorie though ...

Schaubs said...

Beer never last more than a week in my fridge. No chance.

leo said...

I tried some of you suggestions and they turned out well! Thanks a lot.
dining room table

Otis said...

May have to try out that wing recipe here in a few weeks.

As for the guac, curious why you use the coriander seed instead of fresh cilantro (I'm a deacon at the Church of Cilantro).

Astin said...

Otis - because the day before, I gave away the cilantro I had, forgetting that I'd need it for the guac. With guests already arrived, I went with what was on hand. I had a couple sprigs of fresh stuff, but that was only garnish.