17 Super Bowl Recipes for the Tiniest Tailgate - The New York Times |
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17 Super Bowl Recipes for the Tiniest Tailgate - The New York Times Posted: 04 Feb 2021 12:03 PM PST  So you won't be downing a plate of too-hot jalapeño poppers in a crowded bar during the Super Bowl. But you can delight in a spicy, cheesy treat from the comfort (and safety!) of your home. This year, make a couple of snacks for you and your family or your Chiefs-loving roommate, and call it the world's tiniest tailgate. To help you channel those game-day vibes, here are some NYT Cooking recipes that are as easy to scale down as they are delicious. Alexa Weibel stuffs these with a bright and tangy cream cheese, wraps them in bacon and pops them in the oven. What's not to love? While the recipe makes 24 poppers, this might be the easiest dish to scale down to one or two servings. (Or just eat all 24!) This recipe is ideal for those cooks who like the idea of Buffalo wings, but would prefer something just a touch less fussy. A 20-minute, one-pan wonder, this creamy and spicy dip might be the day's real Super Bowl M.V.P. And while the dip can certainly feed a group, readers found other serving-size alternatives. "Is it bad if two people eat the whole thing in an hour?" wrote one NYT Cooking user. "Asking for a friend." Skip the bright-orange cheesy dip and try something new: This vegan dip leans on cashews for creaminess and turmeric for vibrancy. Adapted by Tejal Rao from the cookbook "Amá: A Modern Tex-Mex Kitchen," this "queso" is topped with a tomatillo salsa and garnished with cilantro and red onion. Of course, you always have the option to go classic queso with Alexa Weibel's Tex-Mex interpretation. Is it an appetizer for four? Is it an entree for two? The beauty of coconut shrimp is that it's whatever you want it to be. Just don't skip Margaux Laskey's spicy-sweet dip made with marmalade, Dijon mustard and Sriracha. Recipe: Coconut Shrimp These sticky, spicy, fall-off-the-bone ribs from Sarah DiGregorio come together in a little over an hour thanks to the trusty pressure cooker. You'll want to stick these under the broiler after you glaze them to ensure a perfectly caramelized exterior. We'll take ours with an ice-cold beer. Recipe: Pressure Cooker Hot Honey Ribs You won't find lime juice in this guacamole from the northern Mexican state of Sonora. But you won't miss it either, thanks to the flavorful combination of roasted Anaheim and raw serrano chiles in this recipe by Pati Jinich. Recipe: Chile Verde Guacamole Stuffed jalapeños aren't the only poppable snack on this list. These aromatic bites of fried chicken are popular at Taiwanese night markets and often served in a paper bag with wooden skewers. Sue Li's recipe is crunchy and flavor-packed — two must-have qualities of a game-day dish. If you're determined to recreate that sports-bar feeling at home, you'd be remiss to skip spinach-and-artichoke dip. Alison Roman's version features four different kinds of dairy, but the inclusion of fresh spinach means you can totally count it as your vegetable for the evening. Recipe: Spinach Artichoke Dip Millie Peartree's sweet and savory meatballs are great over rice, but you could serve them on a platter with toothpicks, or even tuck them into a soft roll for a jerk chicken meatball grinder. Sarah DiGregorio's recipe for smoky chicken and black bean tacos, makes expert use of canned chipotles in adobo and a bit of honey in record time. Adorn them however you'd like, but be sure to include pickled red onion and avocado. "Is this a mozzarella stick in sandwich form?" The answer is yes. A quintessential bar snack, the mozzarella stick is cheesy, gooey excess — and so is this Italian sandwich counterpart by Ali Slagle. Skip fresh mozzarella for the low-moisture stuff, and use panko bread crumbs if you can for extra crunch. Recipe: Mozzarella in Carrozza You could just make pizza, of course. Break out the cast-iron skillet for this recipe from the King Arthur Baking Company test kitchen, adapted by Tejal Rao. Contact with the sides of the skillet will get the edges of the pie brown and crackling. Make sure to start the dough earlier in the weekend so that it has ample time to ferment (12 hours at minimum). Super Bowl Sunday isn't just for deep-fried, spicy or cheesy dishes. Brownies are a good idea, too, particularly these fudgy and salty ones from Melissa Clark. The presence of slightly savory olive oil only emphasizes the bittersweet chocolate. Recipe: Olive Oil Brownies With Sea Salt For more mouthwatering dishes, browse NYT Cooking's collection of Super Bowl Recipes.  |
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Super Bowl recipes: How to make perfect chicken wings at home - SB Nation Posted: 04 Feb 2021 05:00 AM PST  Everyone's developed some skills over the pandemic to keep themselves busy at home. For me it was learning to cook all the things I love to go out for, but are never the same when you get them delivered. If you're looking for a recipe to make at home while watching Super Bowl LV between the Kansas City Chiefs and the Tampa Bay Buccaneers, I have a perfect one for you. Today I'm going to share my recipe for making chicken wings at home that are so good and so fast you'll feel guilty about paying a premium for them ever again. I'm going to spare you the 1,000 word preamble about how this recipe came to me in a dream, and how my family loves it — like every other food blog in existence. I more or less lifted parts of this recipe from Alton Brown, and made some tweaks to get it where it needs to be for my home. This entire damn recipe is going to cost you less than $10, and you'll thank me later. What you'll need
PrepThe first thing you'll need to do is break down your wings. When you get them from the store you'll get the entire wing section. Using a sharp knife you want to take off the wing tips, which aren't very appetizing. You then want to bend the wing backwards at the joint, cut the small flap of skin to expose the joint, and cut right between this section. That's what will get you your drums and flats. You can expect a two-pound package of wings to get you around 24 finished wings, give or take. The next part does require some measurement — I know, I'm sorry. I tried just estimating this in the past, and it turned out poorly. What I've found works best is 2 tbsp of baking powder and 1 tsp of salt per pound of wings. This is what's going to make your wings crispy, not especially for flavor. Keep in mind that baking powder has a pretty high sodium content in it already, so you don't want to turn these into a salt bomb. Toss the raw wings in the mixture, ensuring all sides are covered. Add a little more baking powder if needed, but don't go overboard. Transfer to a wire rack so air can circulate around it, and put on a baking sheet to catch drips. Leave in your refrigerator, uncovered for 12-24 hours. The longer you wait the crispier the wings will be, but I've found that anything over 24 hours dries them out too much. CookingPreheat your oven to 450 degrees. Remove the wings from the wire rack and spray the rack with non-stick spray, before returning the wings to it. Bake at 450 for 45 minutes, turning the wings once midway through. That's it. While the wings are cooking melt a half-cup of butter per pound of wings, and gently heat one cup of your chosen hot sauce. Now, when it comes to default hot sauce my preferred is Crystal, but for wings I like Louisiana best. Really, you can use whatever you want. The only reason we heat the hot sauce is so it won't cause the butter to solidify then they're mixed. Whisk together the butter and hot sauce in a bowl, add the wings and toss liberally. Serve and done. Other sauce ideasI like sauces to be simple and effective. One of my favorites is 2 tsp of sesame oil, 1 cup Korean Gochujang sauce, and 2 tsb of warm water to thin it out a bit. Top with some sesame seeds and you have the perfect spicy Korean Q sauce. Butter is a vehicle for most any sauces. Mixing melted butter with some garlic powder and parmesan cheese will give you a great garlic parm sauce for people who don't like spice. The real star of this recipe are the wings. They're crispy, their juicy, and you absolutely won't miss them being deep fried. I promise.  |
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