Sunday, February 1, 2009

Superbowl Snacks

I love Superbowl parties. I usually spend more time socializing than actually watching the game, but there is something really special about a Superbowl party. Maybe it is because all of my weekend chores are done, and I can just relax and enjoy my friends. Maybe it is because I can visit and watch the game while I nosh on all the great party food around (you have to love an appetizer potluck). Maybe it is because if you eat while you are watching a football game, you won't gain any weight. I wish!

Whatever the reason, I had a great time. Les was able to attend for a little while before he went to work. The food was great, the company was fun and the weather was beautiful! I was even able to sit outside to watch the game for a while (under the patio heater of course). My contribution to the party was chicken wings and sun dried tomato dip.

Wings with Salsa Verde
Adapted from Guy Fieri's recipe in the new Food Network magazine.

Chicken Brine
8 cups of water
¼ cup kosher salt
1 ½ teaspoons black peppercorns
4 cloves of garlic, smashed
5 pounds of party wings
Bring the water to a boil in a large saucepan, and add salt, garlic and peppercorns. Remove from heat, and let cool for at least 30 minutes. Put the chicken in a gallon size zipper bag and add the brine. Refrigerate for 4 hours.

Rub for the Wings
2 teaspoons dried rosemary
2 teaspoons ground white pepper
2 teaspoons paprika
2 teaspoons kosher salt
2 teaspoons granulated garlic
1 teaspoon dried oregano
2 teaspoons dried basil
Mix all the ingredients in a gallon zipper bag. Drain and rinse the wings. Pat them dry and put them in the bag with the rub. Coat the wings evenly with the rub. You can broil immediately, or you can refrigerate for up to one day. Preheat the broiler. Place chicken on a lightly greased baking sheet, and broil for 8 minutes. Turn the chicken over and continue to broil for another 5-8 minutes or until crisp and golden.

Salsa Verde
½ cup fresh basil
½ cup fresh parsley
½ teaspoon red pepper flakes
1 tablespoon chopped garlic
½ teaspoon capers
1 teaspoon anchovy paste
2 tablespoons chopped roasted red peppers
1 tablespoon chopped onion
2 tablespoons fresh lemon juice
Kosher salt (to taste)
½ cup extra virgin olive oil
Place all of the above ingredients except the oil into a food processor and slowly add the oil and puree until smooth. Serve the salsa with the wings.

Sun-Dried Tomato Dip
This recipe was adapted from a recipe from The Barefoot Contessa Cookbook by Ina Garten.

¼ cup of sun-dried tomatoes, chopped
8 ounces cream cheese
½ cup sour cream
½ cup mayonnaise
10-15 dashes Tabasco sauce
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 scallions thinly sliced
Puree all the ingredients except the scallions in a food processor. Add the scallions and pulse twice. Serve at room temperature.

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