Rural Missouri - January 2012 - (Page 22)
Score points for the best game-day eats on Super Bowl Sunday
hile Super Bowl XLVI (46) won’t be played until Feb. 5 this year, why not try out some of these super game-day recipes on your family and friends as you watch all of the games leading up to football’s biggest day? According to the website The NFL This Week, Americans will consume an estimated 20 million pounds of potatoes and tortilla chips as well as 8 million pounds of avocados in dip form. Of the football fans surveyed, pizza and chicken wings seem to be the most popular ﬁnger foods, coming in at 58 and 50 percent, respectively, followed by sandwiches at 20 percent. That said, antacid sales increase nearly 20 percent on Super Bowl weekend, too, since it seems we munch and crunch for hours on end that Sunday. With more than 20 million Americans attending a Super Bowl party this year, you know you will ﬁnd all sorts of delicious ﬁnger foods and snacks to enjoy during the day-long celebration. Toss in a pot of chili, and you’ve got the perfect combination for a football celebration on a cold winter’s day.
by Heather Berry firstname.lastname@example.org page design by Megan Schibi
H E A R T H
H O M E
Fair Catch Corn Salsa
Red Zone Chili
2 pounds lean ground beef 1 onion, chopped 2 red bell peppers, seeded and diced 2 jalapeño peppers, seeded and diced 4 cloves garlic, minced 1/2 cup chili powder 1/4 cup ground cumin 1 teaspoon salt 1 teaspoon ground black pepper 1 6-ounce can tomato paste 4 15-ounce cans kidney beans with liquid 1 14.5-ounce can Italian-style stewed tomatoes 1 7-ounce can chipotle peppers in adobo sauce 4 cups water, divided 1/4 cup ﬂour 1 tablespoon white vinegar 1/2 tablespoon sugar Extra diced onions and shredded cheddar cheese In a large pot over medium-high heat, cook the ground beef until brown. Drain well and return to pot. Stir in onion, bell peppers and jalapeños and cook until tender. Stir in garlic and cook 1 minute. Season mixture with chili powder, cumin, salt and pepper. Add the tomato paste and kidney beans with their liquid and stir to combine. In a blender, purée the tomatoes with the chipotle peppers until smooth. Add the tomato/chipotle pepper mixture into the pot along with 3 cups of water. Combine the remaining 1 cup water with the ﬂour in a jar and shake to combine. Pour into the chili and stir in the vinegar and sugar. Simmer at least 45 minutes before serving. Serve with extra diced onions or shredded cheddar cheese if desired.
Wishbone Offense Wings
2 pounds chicken wings 1/4 cup peanut oil 3 tablespoons fresh cilantro, ﬁnely chopped 3 tablespoons soy sauce 2-1/2 tablespoons garlic, minced and divided 2 tablespoons ginger, minced 3/4 teaspoon dried, crushed red pepper ﬂakes, divided 1 cup rice vinegar 3/4 cup sugar 1/2 cup water 1 tablespoon chili-garlic sauce 1/4 cup green onions, thinly sliced for garnish Cut each chicken wing in half at the joint. Mix peanut oil, cilantro, soy sauce, 2 tablespoons of minced garlic, ginger and 1/4 teaspoon crushed red pepper ﬂakes in a large bowl. Add chicken wings and toss to coat well. Cover and refrigerate at least 2 hours. When ready to cook, preheat oven to 400 degrees. Transfer chicken wings to a large baking sheet. Bake until cooked through and golden, about 20 minutes.
In a medium saucepan, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper ﬂakes. Bring to a boil, then reduce heat and simmer until glaze thickens to syrup consistency, about 20 minutes. Transfer baked wings to a clean, large bowl. Pour glaze over wings, tossing to cot. Sprinkle wings with green onions before serving.
Quarterback Chili Queso
2 pounds Velveeta cheese 10 ounces Rotel tomatoes 1 4-ounce can chopped green chilies, undrained 10.75-ounce can cream of celery soup 12 ounces evaporated milk 1 can chili (any variety) Mix the Rotel tomatoes, green chilies, soup and evaporated milk in a large non-stick pot. Cube the cheese and add to pan; stir in canned chili. Cook over low heat until cheese is melted, stirring often. Serve hot with corn or tortilla chips.
Table of Contents for the Digital Edition of Rural Missouri - January 2012
Rural Missouri - January 2012
Table of Contents
Facing ‘extreme men’
Return to the prairie
Out of the Way Eats
Hearth and Home
Woven in tradition
The Nimblewill Nomad
Rural Missouri - January 2012