Super Bowl XLIV is coming up this Sunday, when the New Orleans Saints take on the Indianapolis Colts for pigskin power.
It can only mean one thing: Party time - bring on the appetites!
More than just a game, it's the perfect excuse to throw a soiree and invite all the usual cast of favourites - dips, chips, ribs and wings.
According to Frank's Red Hot pepper sauce, more than 90 million wings are eaten and served during Big Game parties alone, making wings the mainstay of game day grub.
Why wings? We went straight to the source and asked people who know all about the direct connection between football and this favourite food: Professional football players!
“People instantly associate chicken wings with sports and friends," says wide receiver Tyler Scott of the Toronto Argonauts. "The Super Bowl is a great excuse to get everyone together and you know that everyone is going to want to eat chicken wings - it’s a universal food that everybody loves."
And sometimes, adds Scott, wings can be like an anti-depressant, no matter how badly your team is doing, you’re going to feel good after you eat up a pound or two.”
Defensive back Will Poole agrees, adding “chicken wings are easy to cook and fast to eat so you don’t miss a minute of the game. Unlike more involved meals, you don’t have to pay attention to what you’re eating and, generally, they’re gone in one bite."
Argo's defensive back Jason Shivers says “there are lots of similarities between football and wings. Both are measured in pounds, and in both cases heavier is better. You can serve wings dry or with a sauce which makes them as versatile as Reggie Bush, and lastly, a really spicy wing can pack a punch – sort of like Payton Manning in the red zone.”
Eric Holmes of the Toronto Argonauts Football Club says “Super Bowl or Grey Cup, there’s no better food to get you ready for a long night of celebration, or disappointment, than chicken wings. Not only can wings go with any beverage, but football can invoke primal urges and what better way to satisfy those urges than eating meat right off the bone? When you have large groups coming together and the action gets intense then its best to feed them quickly and settle in for some great football!”
The idea of creating the ultimate chicken wing recipe was a challenge taken up by a group of culinary students at Humber College Institutes culinary program. To help with the judging were members of the Toronto Argonauts along with famed Canadian chefs (and big football fans) Ted Reader and Robert Rainford. Results were awesome - and delicious! Check torontosun,com for further details.
In the meantime, enjoy the following Super Bowl recipes perfect for the upcoming game.
ROBERT RAINFORD'S DARK ALE PINEAPPLE-GLAZED CHICKEN WINGS
Food Network star, cookbook author and a man who knows the secrets of a grill Robert Rainford offers these winning wings for Super Bowl Sunday
Marinade:
Peel of 1/2 orange and lime, pith removed
3 cloves garlic, chopped
1/2 knob ginger, grated
1/2 white onion, halved and sliced
1/2 bottle (180ml) dark ale beer
6 Tbsp. (90mL) olive oil
1 Tbsp. (15ml) hot sauce
2 lb. (907g) chicken wings
Dark Ale Pineapple Glaze:
1/2 bottle (180ml) dark ale beer
3/4 cups (175ml) orange juice
2 cups (500ml) pineapple juice
1/4 cup (50ml) maple syrup
2 Ttbsp. (30ml) hot sauce
1 Tbsp. (15ml) ginger, chopped
2 Tbsp (30ml) lemon juice
Kosher salt, to taste
2 Tbsp. (30ml) garlic puree
Marinade: Combine orange slices, lime slices, garlic, ginger, onion, cilantro, dark ale beer, vegetable oil and hot sauce in large bowl. Place chicken wings in a large sealable plastic bag, pour marinade over top and marinate in refrigerator for 6 hours, or up to 24 hours.
Brown Ale Maple Glaze: Preheat grill to 400F/200C. Combine in medium bowl combine ingredients for glaze. Remove chicken wings from bag; place chicken wings on grill and cook, turning, until done, about 5 minutes per side. Brush wings with pineapple glaze sauce and cook additional minute on each side.
Serves 4.
TED READER'S BEERLICIOUS CHICKEN WING LOLLIPOPS
Ted Reader's the quintessential voice of all things barbecue and grilling in Canada. He offers this excellent recipe perfect for the upcoming game. Note, you can find Ted's World Famous seasonings in your local supermarket or grocery store. If you can't find his seasoning or sauce, substitute your favourite BBQ seasoning and sauce.
2 lb. (907g) jumbo chicken wing drumettes (about 24 pieces)
2 Tbsp + 2 Tbsp. (30ml plus 30ml) Ted’s World Famous BBQ Bone Dust BBQ Seasoning
1 bottle (355ml) Pilsner beer Steam Whistle's a good choice)
1/2 cup (125ml) Ted’s World Famous BBQ Beerlicious barbecue sauce
1 Tbsp. (30ml) lime juice
3 Tbsp.(45ml) butter
2 green onions, chopped
1/4 cup (50ml) crushed beer nuts
Using a sharp knife, slice around knuckle of each drumette to loosen skin and meat from bone. Scrape and push meat down length of bone, forming a ball of chicken at end of drummette. Repeat with remaining drumettes Note: this can be a bit of work if you don’t wish to do this just use wings as they naturally come.
Place chicken lollipops in a large bowl and toss with BBQ seasoning. Pour beer over lollips; cover and refrigerate for 24 hours. Remove chicken lollipops from beer brine, discarding liquid. Pat chicken lollipops with paper towel and return to bowl. Season with remaining 2 Tbsp. (30ml) of BBQ seasoning.
Preheat grill to medium (about 350-450F/ 180-235C). Grill chicken wing lollipops for 12-15 minutes, drizzling with extra beer to keep moist and turning every 5 to 6 minutes, until fully cooked, golden brown and crisp.
Transfer grilled chicken lollipops to a large bowl and toss with barbecue sauce, lime juice, butter and green onions. Toss to coat evenly. Add crushed beer nuts and toss again.
Serve immediately with favourite dip.
Serves 4
DOS CAMINOS GUACAMOLE
Guacamole's a wonderful addition to any Super Bowl event. And this recipe has to be one of the best around. Recipe courtesy of the Dos Caminos Restaurant in Las Vegas, home of authentic, delicious Mexican fare. A mortar is recommended to mash the ingredients; metal or ceramic bowl will work just as well if you don't have one. Recipe can be easily doubled.
1/4 cup (50ml) diced Spanish onion, divided
2 tsp. (10ml) chopped chilies (either jalapeno or serrano or a 50/50 mix of the two), divided
2 Tbsp. (30 ml) chopped fresh cilantro, divided
1 small tomato, seeds removed, diced tomato
Juice of half a medium lime
1/4 tsp. (1ml) kosher salt
1 ripe avocado, Hass recommended
In bowl, add half of onion, hot pepper, cilantro and all of salt. Using a pestle or flat side of spoon, carefully grind ingredients into a fine paste to release all juices.
Cut avocado in half, remove seed and score flesh. Using a spoon, scoop out flesh and place in bowl with paste. Mash well but not too much - leave avocado slightly lumpy. When avocado is mixed well, add rest of onion, hot pepper and cilantro. Mix thoroughly, fold in tomato, lime juice and taste to adjust seasoning.
Serves 2.
SUPER "PUNCH" BOWL 44
We've adapted this punch, courtesy of mixologist extraordinare Heidi Hinkle, director of beverage for the recently opened 4000-room ARIA Resort & Casino at Las Vegas' CityCenter.
1 pomegranate, seeded
2 cups (250ml) prepared lemonade
Selection of fruits like oranges, cut into thin slices, limes, cut into slices and pineapple chunks equalizing 4 cups (1L)
2 1/2 cups (300ml) peach flavoured vodka
2 1/2 cups (300ml) rum
6 cups (750ml) pineapple juice
6 cups (750ml) mango nectar
3 cups (375ml) raspberry puree (see details below)
Take seeds from pomegranate and put 10-12 seeds in each section of several ice cube trays. Fill trays with lemonade and place in freezer.
In a large bowl, place fruit. Add vodka, rum, pineapple juice, mango nectar and raspberry puree and stir well. Most of the fruit will start to float when you stir punch.
Serving Suggestions: Add lemonade ice cubes to punch bowl, as they melt, it will add flavour to punch.
Or place lemonade/pomegranate ice cubes in a large wine glass. Fill glass with punch
Makes about 24 servings.
*RASPBERRY PUREE: Can be purchased at many stores; however making it at home is simple. Place 2 cups (500ml) fresh or frozen raspberries in a blender with 1 cup (250ml) simple syrup. Blend well and strain seeds. Simple syrup is equal parts water and sugar gently boiled to a syrup.
Healthier alternatives
Nabisco calls the Super Bowl the snack happy season — but how happy will you be when you step on the scale after the eating frenzy is over?
Health and fitness expert Dr. Eric Plasker, best-selling author of The 100 Year Lifestyle and The 100 Year Lifestyle Workout, offers the following Super Bowl Superfoods that will help satisfy a snack attack and keep you looking slim and trim - and the big winner of this year's game:
Dips that Don't:
- Hummus and babaganoush are two great dips that add some edge to your party. They're much healthier than heavy cheese dips. For variety, buy an assortment of flavours, like red pepper, garlic and olive. Pair these with pre-cut veggies like carrots, broccoli and celery, rather than chips. You can also buy whole grain, stone ground or 100% whole-wheat crackers, which contain fibre and nutritional value.
Sub saviours
- Sub sandwiches can be a good way to get your protein and fill up on not-so-fattening food. Limit the mayo, pack your sandwich with extra lettuce and tomato, and eat it open-faced to save on calories.
Dessert danger
- Finger foods can be the most dangerous, as they're easy to pop into your mouth without thinking. Don't be a grazer. Load your plate with a small portion of whatever you want to try, and then step away from the dessert table. That way, you're practicing portion control.
Workout warriors
- Plan ahead. If you think you'll be taking in an extra 1,000 calories on Super Bowl Sunday, make sure to get in a good workout on Friday, Saturday and Sunday before the game. That way, you can compensate for the extra intake and net out without weight gain.
