So you're ready for the big game -- Super Bowl XLI.
You've got your big-screen, plasma, high definition TV. You've got thirst-quinching refreshments. You've got plenty of friends to share the experience.
So what are you going to feed them all?
Finger foods are the way to go for Super Bowl Sunday. With the excitement of the game -- and the commercials -- who has time for silverware?
Check out these recipes that will ensure your guests are happy and you'll be able to enjoy the game with them.
Buffalo Chicken Wings Recipe
Source: Totally Hot! The Ultimate Hot Pepper Cookbook
4 to 5 pounds chicken wings
Freshly ground black pepper
Salt (if desired)
4 cups vegetable oil
4 tablespoon butter or margarine (1/2 stick)
5 tablespoon Louisiana-brand hot sauce or Tabasco sauce
1 tablespoon white wine vinegar
Chop off the tip of each chicken wing, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.
Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.
Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately.
Place the chicken on a warm serving platter, pour the sauce on top, and serve.
Yield: 8 to 10 servings
Note: Buffalo Chicken Wings are traditionally served with blue cheese dressing and celery sticks.
Barbecue Bacon Party Spread
2 8 ounce packages ofPhiladelphia Cream Cheese, softened
1/2 cup Kraft Thick 'N Spicy Original Barbecue Sauce
1 package, 2.8 ounces, Oscar Mayer Real Bacon Recipe Pieces
1 small tomato, chopped
1/2 cup chopped green pepper
1/3 cup sliced green onions
1-1/2 cups Kraft Shredded Cheddar Cheese
Triscuit Thin Crisps
Spread cream cheese on large platter; drizzle with barbecue sauce. Top with all remaining ingredients except the crackers. Serve with the Thin Crisps.
Makes: 35 servings, 2 tablespoons spread and 11 crackers each
Source: Emeril Lagasse of "Emeril Live"
1 pound new potatoes, cut crosswise into 1/4-inch thick slices
1 teaspoon olive oil
1 recipe of basic pizza dough
1 tablespoon truffle oil
Freshly ground black pepper
1 cup thinly sliced red onions
2 confit duck legs (about 7 ounces each) shredded
1/4 pound Fontina cheese, grated
2 teaspoons chopped fresh parsley leaves
Put the potatoes in a medium-size saucepan and add enough water to cover. Season with salt. Bring to a boil over high heat, then reduce the heat to medium and cook until fork tender, 10 to 12 minutes. Drain and cool under cold water. Arrange in a shallow dish and allow to come to room temperature. Preheat the oven to 375 degrees F. Lightly oil two baking sheets with olive oil. Divide the pizza dough into 4 equal portions. With your fingers, dusted with flour, pat the dough into free-form circles, each 8 to 10 inches in diameter, and put them on the prepared baking sheets. Prick each randomly with a fork. Brush each dough circle with 1/2 teaspoon of the truffle oil and top each with equal amounts of the potatoes. Season with salt and freshly ground black pepper. Continue layering with the onions, shredded duck confit and cheese. Drizzle the remaining teaspoon of truffle oil evenly over the pizzas. Bake on the middle rack of the oven and bake until the crust is golden brown, about 25 minutes. Remove from the oven and cool for a few minutes before slicing into eight slices. Garnish with parsley and serve.
Slow Cooker Baby Back Ribs
4 pounds pork baby back ribs
1/4 cup of barbecue sauce
1/3 cup dark brown sugar
1 tablespoon paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoon salt
1 teaspoon ground cumin
3/4 teaspoon black pepper
3/4 teaspoon white pepper
3/4 teaspoon ground oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon sugar
Trim excess fat from ribs. Combine dry ingredients and rub over the surface of the ribs. Place ribs in slow cooker or Crock-Pot standing on their edge with the meaty side out. Cook for about 8 hours. Remove ribs from slow cooker and brush with barbecue sauce.
Chocolatey Football Bites
6 squares Baker's Semi-Sweet Baking Chocolate
1/2 cup light corn syrup
1 tablespoon butter or margarine
1/2 teaspoon vanilla
4 cups Post Cocoa Pebbles cereal
White decorating gel
Microwave chocolate, corn syrup and butter in large microwaveable bowl on high 2-1/2 min., stirring after 1-1/2 min. Blend in vanilla. Add cereal; mix well. Cool 10 minutes. Shape into 18 (3-inch-long) football shapes with lightly moistened hands. Place on large sheet of wax paper; cool completely. Use decorating gel to add "lacings" to "footballs." Let stand until gel is firm.
Makes: 1-1/2 doz. or 18 servings, one football each
Marcus Allen's Gridiron Guacamole
5 ripe Hass avocados, peeled and seeded
2 tablespoons lemon juice
1/2 large onion, chopped
1 tomato, diced
2 garlic cloves, crushed
1 cup cheddar cheese, grated
2 green chilies, diced
1/3 cup fresh cilantro, finely chopped
In a large mixing bowl, coarsely mash avocados, leaving some chunks. Stir in lemon juice. Fold in remaining ingredients and serve.