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Archive for Super Bowl

RECIPE: Make Mini Corn Dogs In A Muffin Pan

Mini corn dogs are a comfort food treat.
Photo and recipe courtesy
PamperedChef.com.

 

We know otherwise sophisticated gastronomes who go out of their way to visit hot dog joints that sell corn dogs. A corn dog is a hot dog coated in a thick layer of cornmeal batter, deep fried and served on a stick.

While it’s not fried food on a stick, we were attracted to this mini corn dog recipe from PamperedChef.com. It’s good Super Bowl finger food.

All you need is a box of corn muffin mix, hot dogs and a mini muffin pan.

MINI CORN DOGS RECIPE

Ingredients

  • 1 8.5–ounce box corn muffin mix or your own recipe (we use our own recipe, and leave out the sugar)
  • 5 hot dogs (you can substitute gourmet sausages in your favorite flavors, such as apple or spinach)
  • Nonstick cooking spray
  •  
    Preparation

    1. PREPARE the corn muffin batter according to package/recipe directions.

    2. PREHEST the oven to 375°F.

    3. SPRAY mini muffin pan with nonstick cooking spray. Divide the batter among the muffin cups.

    4. SLICE hot dogs into 1–inch pieces. Place one piece in each muffin cup.

    5. BAKE 10–12 minutes or until wooden pick in centers comes out clean. When cool enough to touch, remove corn dogs to serving plate. Serve with mustard or dip (we mix Dijon mustard with Greek yogurt).
     
    You can buy the pan at PamperedChef.com.

    CORN DOG HISTORY

    Like the hot dog (sausage) in a bun, the corn dog is an American invention, enjoyed plain or with hog dog condiments such as ketchup, mayonnaise, mustard and relish.

    Food historians note that corn dogs on sticks were around in the 1920s; patents were filed for cooking apparatuses to make them.

    Various people claim to have invented the corn dog way after then, as popularity grew in the 1930s and 1940s and corn dogs became street fare and county fair fare. But in those regionalized, pre-Internet days, research wasn’t easy, so local entrepreneurs can be forgiven for not knowing that others had been selling corn dogs for years.

    The best corn dogs are fried just before serving to get that crispy crust. Heat-and-eat frozen versions are available in supermarkets—and we’d opine that Disneyland uses frozen corn dogs (they were bland and uninteresting). Some corn dog purveyors sell these premade frozen corn dogs which have been thawed and then fried again or browned in an oven. If you care, ask before you buy from a vendor (and hope for an honest answer).

      

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    RECIPE: Nonfat Cucumber Yogurt Dip

    A few hours ago, we were discouraged to hear one of the anchor team members on our favorite morning show opine that Super Bowl foods “should be the foods we love to eat, not vegetables.” She was referring to the fatty, high-calorie usual suspects.

    Fortunately, another team member jumped in in support of the veggies.

    We admire people who watch what they eat, and we always have a crudités (raw vegetables) platter and a fruit platter or fruit salad as part of any party buffet. We’re also personally grateful to have something better to nibble on than cholesterol.

    The morning show discord inspired us to publish this recipe for a tasty, nontfat cucumber dip, adapted from a recipe provided by the Australian Institute Of Sport.

    TIP: Make this dip at least two hours before serving to allow the flavors to develop. It can be made a day in advance.

     

    Nonfat cucumber dip: Serve it with crudites or as a sauce. Photo courtesy Australian Institute Of Sport.

     

    CUCUMBER YOGURT DIP RECIPE

    Ingredients

  • 2 seedless cucumbers
  • 2 teaspoons minced garlic cloves
  • 1 cup nonfat Greek yogurt
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon chopped fresh mint
  • Optional: salt and pepper to taste
  • Optional heat: chili flakes or a dash of hot sauce
  •  
    PREPARATION

    1. PEEL cucumbers and cut in half lengthways. If not a seedless variety, use a melon baller to scoop out the seeds.

    2. GRATE the flesh, and place in a bowl with dill, garlic, yogurt and mint. Stir to combine and serve chilled. Season with freshly ground black pepper and garnish with fresh dill, if desired.

    Makes about 1½ cups.

    MORE USES FOR CUCUMBER DIP

  • Dip: For pretzels, potato chips, pita chips and other snacks
  • Layered or Mezze: In a layered dip or on a mezze plate with babaganoush,hummus, tabbouleh and other ingredients (see layered dip recipe)
  • Garnish: On baked potatoes, rice and other grains, cooked vegetables
  • Sauce: On grilled or poached fish or seafood, including shrimp cocktail
  •  
    FIND MORE OF OUR FAVORITE DIP RECIPES.
      

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    TIP OF THE DAY: Make A Gumbo (Chicken Andouille Gumbo Recipe From Emeril Lagasse)

    A seafood gumbo with crayfish, oysters,
    shrimp and okra. Photo courtesy
    MackenzieLtd.com.

     

    With most people we know discussing Super Bowl recipes, we’d like to throw an idea onto the table: gumbo.

    Even if you’ve never had gumbo, you’ve heard about it: a famous Creole* dish from Louisiana. As with just about any dish, ingredients vary and can include just about anything:

  • In the meat group: poultry (chicken, duck), rabbit or other game, sausage (Andouille, chaurice) tasso (smoked pork shoulder)
  • In the seafood group: crawfish, crab, oysters, shrimp
  • In the seasonings group: bay leaf, black pepper, cayenne pepper, cumin, dry mustard, fresh parsley, garlic, paprika, parsley, sage, thyme or a commercial Cajun seasoning blend
  • In the “whatever” group: chayote squash, tomatoes and anything that appeals to you. Many cooks enjoy creating their signature twist to a recipe.
  •  
    Whatever the details, the recipe will include what gumbo fans consider the basics: celery, green bell peppers, onions (called the (called the “holy trinity” in Cajun and Creole cuisines) and a chicken stock base thickened with a roux (fat and flour). And no gumbo would be complete without a base of white rice, over which the gumbo is ladled.
     
    *Creole cuisine developed in Louisiana as a blend influenced by the local populations: African, French, Italian, Native American, Portuguese and Spanish, on top of the existing Southern cuisine. Creole is often confused with Cajun cuisine. Both are based on local ingredients. The key distinction is that Cajun cuisine is a rustic/peasant version of French cooking whereas Creole cuisine produces more elegant fare using classic haute cuisine techniques.

    ABOUT OKRA

    Gumbo is an African word for okra. The vegetable came to America with the slave trade and was introduced into Southern cuisine by African cooks. Gumbo was originally thickened with okra pods; the French added the roux for more thickening.

    More than a few people avoid gumbo because they don’t like the texture of okra, which is used as a thickener as well as for its flavor. Guess what: No okra is needed.

  • You can substitute filé powder. Prounced fee-LAY, it’s a thickener made from ground sassafras leaves. Filé adds a special flavor without what some people call the “gumminess” (or worse, “sliminess”) of the okra.
  • Filé powder is added at the very end of cooking: Boiling it turns the whole pot of gumbo gummy. Some people stir 1/4 teaspoon of filé into each individual bowl of gumbo: an especially good way to keep the gumbo at the right texture if you have leftovers that need to be reheated.
  • You can buy filé powder online.
  • Okra note: Okra doesn’t have to be gummy. Just cook it long enough, about 45 minutes, and the gumminess disappears.
  •  
    Here’s the recipe served at Emeril’s New Orleans restaurant, NOLA, which uses filé instead of okra. It’s adapted from his Louisiana Real and Rustic cookbook (William Morrow Publisher, 1996, copyright MSLO, Inc., all rights reserved).

     

    CHICKEN & ANDOUILLE GUMBO RECIPE

    Ingredients

  • 1 cup vegetable oil
  • 1 cup flour
  • 1½ cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell peppers
  • 1 pound andouille sausage, cut crosswise into ½ inch slices
  • 1½ teaspoons salt
  • ¼ teaspoon cayenne
  • 3 bay leaves
  • 6 cups water
  • 1 pound boneless chicken meat, cut into 1 inch chunks
  • 1 teaspoon Emeril’s Original Essence (recipe below)
  • 2 tablespoons chopped parsley
  • ½ cup chopped green onions
  • 1 tablespoon filé powder
  •  

    Emerill Lagasse’s chicken and andouille sausage gumbo. Photo courtesy NOLA | New Orleans.

     
    Gumbo Preparation

    1. COMBINE the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.

    2. ADD the onions, celery and bell peppers and continue to stir for 4-5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water.

    3. STIR until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

    4. SEASON the chicken with the Essence and add to the pot. Simmer for 2 hours, adding additional water if necessary. Gumbo should be the consistency of a somewhat thick soup.

    5. SKIM off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions and filé powder. Remove the
    bay leaves and serve in deep bowls.

    Makes 4 servings.
    You can purchase Emeril’s Original Essence seasoning online. Or, you can create your own from this recipe:

    EMERIL’S ORIGINAL ESSENCE RECIPE

    Ingredients

    Combine thoroughly:

  • 2-1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  •  
    EMERIL’S ADVICE FOR SUPER BOWL FOOD PREP

  • Plan your play book. Take time to plan out the menu ahead of time. Spend a few minutes to write a grocery list and a prep list. Plan out your dishes based on cooking time and see if there are any items that you can prepare ahead and just reheat. That way when it comes time to set up for the party you can enjoy the festivities, too.
  • Consider clock management. Super Bowl parties are an all-evening outing, and people stay hungry! So prepare dishes that your guests can continue snacking on, such as big pots of gumbo, chili or soups, served with a big piece of crusty French bread.
  • Celebrate the victory. Whether you’re having a small family gathering at the house, or one of those big parking lot tailgate parties before the game – it’s all about having fun! What really makes a successful Super Bowl party is great food, fun people and some refreshing drinks!
  •   

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    TIP OF THE DAY: Layered Dip Recipes, Part 2

    Take the ingredients of a Greek salad and
    turn it into a layered dip, served with pita
    chips. Photo courtesy
    SouthByMouth.Blogspot.com.

     

    Yesterday, we discussed layered dips, beginning with the layered Mexican dip, also known as a layered bean dip and seven-layer dip. We also introduced a layered Middle Eastern dip.

    In Part 2, we travel beyond Mexico and the Middle East to Greece and India.

    If you use a base of nonfat Greek yogurt layered with vegetables, your dip will be low in calories.

    GREEK LAYERED DIP RECIPE

    Ingredients

  • 2 diced cucumbers (peel if waxed)
  • Feta cheese, crumbled
  • Green bell pepper, diced
  • Kalamata olives, pitted and sliced
  • 16 ounces plain Greek yogurt, seasoned with fresh dill, garlic, salt and pepper
  • 1 can diced tomatoes, drained (fresh tomatoes in
    season)
  • Optional layers: babaganoush (eggplant dip),
    tabbouleh (bulgur, mint, finely chopped parsley, tomatoes)
  • Basil or oregano for garnish
  • Pita chips
  • Optional: anchovies, chopped flat-leaf parsley
  •  

    Preparation

    1. SPREAD seasoned yogurt across the bottom of a shallow bowl.

    2. LAYER with diced tomatoes, cucumbers and olives.

    3. SPRINKLE with crumbled feta and oregano/parsley.

     

    INDIAN LAYERED DIP RECIPE

    Ingredients

  • 1 cup sour cream
  • 1 tablespoon curry powder
  • 1/2 cup shredded coconut
  • 1/2 cup salted peanuts
  • 2 cups shredded or crumbled paneer cheese
  • 8 ounces cream cheese, softened
  • 1/2 cup chutney
  • 4 green onions, chopped
  • Sliced naan or other Indian bread; or use pita chips
  •  
    Preparation

    1. BLEND together the sour cream and curry. Spread across the bottom of a shallow glass bowl, baking dish or pie plate.

    2. ADD layer of coconut and peanuts, followed by the layer of paneer cheese.

    3. BLEND cream cheese with chutney and layer on top. Sprinkle with green onions.

     

    A warm pizza dip. Photo courtesy MyBakingAddition.com. See recipe below.

     
    4. SERVE with pieces/slices of Indian bread: chapata, naan, pappadum or whatever you can find (try an International supermarket). Or, pita chips will do nicely.
     
    WARM PIZZA DIP RECIPE

    Ingredients

  • 1/2 cup sour cream
  • 8 ounces cream cheese, softened
  • 1 teaspoon Italian seasoning*
  • 1/2 cup chunky pasta/pizza sauce
  • 1/4 cup chopped green bell pepper
  • 1/3 cup sliced mushrooms
  • 1/4 cup sliced green onions
  • 1/2 cup diced pepperoni or sausage
  • 1 cup shredded mozzarella cheese
  • Toasted baguette or Italian bread slices (bagel chips and pita chips also work)
  • 9″ pie plate
  •  
    *Create your own Italian seasoning with dried spices, 1/4 teaspoon each basil, marjoram and oregano plus 1/8 teaspoon rubbed sage.

    Preparation

    1. PREHEAT oven to 350°F (175°C).

    2. BEAT sour cream, cream cheese and Italian seasoning on medium speed until smooth, 1 to 2 minutes. Spread evenly over the bottom of the pie plate.

    3. LAYER other ingredients in the order listed.

    4. BAKE for 10 to 12 minutes until heated through; top with mozzarella. Continue baking for 4 to 5 minutes or until cheese is melted.

    5. SERVE warm with toasts.

    Here’s a recipe variation from the blog, MyBakingAddiction.com.

    MIX & MATCH: OPTIONAL INGREDIENTS FOR ANY LAYERED DIP

    You can add any ingredients to the layers that appeal to you. Some ideas:

  • Almonds, sliced
  • Artichoke hearts, chopped
  • Mozzarella cheese, shredded
  • Pesto
  • Pistachio nuts
  • Raisins or dried berries (blueberries, cranberries)
  • Red onions, finely sliced
  • Sundried tomatoes
  •   

    Comments

    TIP OF THE DAY: Layered Dips, Part 1

    The original seven-layer dip recipe. Photo
    courtesy McCormick.com.

     

    The first layered dip we encountered was the iconic layered Mexican dip, also known as a layered bean dip/refried bean dip, nacho dip, taco dip, Tex-Mex dip and five-, six- or seven-layer dip. Dipped with taco chips, it was the rage.

    Made from healthful ingredients, it may be time to add into (or back into) your repertoire, starting with Super Bowl Sunday.

    The layered dip is typically built in a glass bowl that shows off the different colors and textures of the layers: refried beans, shredded Cheddar or Jack cheese, guacamole, diced tomatoes, salsa, canned green chiles, olives and shredded lettuce, with some seasonings such as taco seasoning or a dusting of cumin.

     
    Variations proliferated, including a bean-focused dip with whole black beans and pinto beans, with or without the refried beans layer; cubed avocado instead of guacamole; Greek yogurt instead of sour cream; cilantro and scallions, keeping the diced tomatoes and shredded romaine.

    One can regret that, after a few guests have dipped their chips, the pretty layered dish turns into an unattractive mush. If you have aesthetic standards, there are two solutions to this:

  • Make very thin layers on a flat dish (see this example of a thin layered dip)
  • Make individual flavored dip cups (use rocks glasses or plastic 4-ounce cups)
  •  
    Expand your horizons beyond Tex-Mex layered dips with today’s and tomorrow’s layered dip ideas.

    And enjoy them guilt-free: Even the Tex-Mex dip is relatively healthful, if higher in calories: The beans are protein, avocados are a great nutrition food and a top-quality brand of corn/taco chip (we like Food Should Taste Good, Garden Of Eatin’ and Rosa Mexicano) is whole grain.

     

    MIDDLE EASTERN LAYERED DIP RECIPE

    This recipe comes to us from ZoesKitchen.com.

    Ingredients

  • 1 tub (16 ounces) hummus (or make this hummus recipe)
  • 1 can diced tomatoes, drained (use fresh tomatoes in season)
  • 2 diced cucumbers (peel if waxed)
  • Crumbled feta
  • Diced olives
  • Basil or oregano for garnish
  • Pita chips
  • Optional ingredients: capers, sweet onions,
    chopped flat-leaf parsley
  •  

    A Middle Eastern layered dip. Photo courtesy ZoesKitchen.com.

    Preparation

    1. SPREAD hummus across the bottom of a shallow bowl

    2. LAY:ER with diced tomatoes, cucumbers and olives.

    3. SPRINKLE with crumbled feta and basil/oregano.

    Do you have a favorite layered dip concept? Please share.

    And tune in tomorrow for more layered dip ideas.

      

    Comments

    TIP OF THE DAY: A Slow Cooker For Entertaining

    Beef stew stays warm to the last spoonful in
    Cuisinart’s Multicooker. Photo courtesy Sur La
    Table.

     

    If you’re old enough to remember the original Crock Pot, you know how far slow cookers have come in functionality and aesthetic appeal. Today’s gleaming slow cookers can go from kitchen counter to dining table. And they do more than slow cook. Even the highly rated Crock Pot has gone glam, in gleaming stainless steel.

    Slow cookers have been a boon to people who don’t have the time or the desire to spend hours in the kitchen. Just add the ingredients to the unit, press a button and leave. After cooking, the appliance keeps food at the perfect serving temperature until you’re ready to eat it.

    But the slow cooker has evolved: Welcome the multicooker.

    The Cuisinart Multicooker does everything the stove will: It sears, browns, sautés, simmers, steams and slow cooks, all in one pot. It will keep food warm for up to 24 hours. And the parts clean easily in the dishwasher.

     

    For food cooked in conventional pots and pans, a slow cooker serves as a chafing dish or hot tray, keeping food warm. As you plan your Super Bowl fare, consider how you could use it for chicken, chili, stew or other hot fare.

    If you’re new to slow cooking, once you get the hang of it you’ll find that it does much more than you ever imagined:

  • Barbecue, including pulled chicken and pulled pork, ribs and wings
  •  

  • Breads
  • Braises
  • Casseroles
  • Chilis
  • Chutneys, jams and fruit butters
  • Desserts, from puddings to cakes
  • Eggs and other breakfast foods
  • Fish and shellfish
  • Meat loaf and meat balls
  • Pasta Sauce
  • Rice and other grains
  • Roasts, including pot roast (for a full roast you
    need an oval shape slow cooker and a capacity of 6
    quarts or larger)
  •  

    Crock Pot today: The company that started it all still makes one of the best slow cookers. Photo courtesy Cuisinart.

  • Sides
  • Soups
  • Stews
  • Tex-Mex favorites (enchiladas, tacos)
  •  
    Pick up a cookbook, such as Slow Cooker Revolution, and start planning the menu!

    FOOD TRIVIA

    The original Crock Pot, introduced in 1971 by the Rival Company, was developed as an electric bean cooker. It was originally called the Beanery. Earlier, the Rival Company had introduced the electric can opener.

      

    Comments

    FOOD HOLIDAY: Monday Morning Quarterbacking The Super Bowl Food

    This got buried under zillions of emails, so we didn’t read it before the Super Bowl. But we find it just as interesting the day after.

    The “Big Game” has become much more than a football game: It’s the second biggest day for food consumption in the United States, after Thanksgiving.

    So, says Charles Platkin, PhD, MPH, assistant professor at CUNY School of Public Health at Hunter College and editor of DietDetective.com, here are the eye-opening exercise equivalents for some favorite football snacks, along with Dr. Platkin’s recommended alternatives. While football season is over, snack time never is.

  • THREE FRIED MAC AND CHEESE BALLS = RUNNING 249 FOOTBALL FIELDS. At more than 500 calories per ball, made with peanut oil, egg, cheese, butter, flour, macaroni, milk and more, what do you expect? Fit Tip: Try baking, adding veggies, and using whole-wheat pasta and low-fat cheese.
  •  

    Are you kidding: 68 minutes playing “catch” to burn off three pigs in blankets? Photo courtesy Pepperidge Farm.

  • THREE PIGS IN BLANKETS = PLAYING CATCH WITH A FOOTBALL FOR 68 MINUTES (NONSTOP). Hot dogs wrapped in a crescent or biscuit dough adds up: Each one you pop in your mouth is 66 calories. Fit Tip: Low calorie franks (fat free), with low-fat crescent dough.
  • THREE SLICES OF PIZZA HUT MEAT LOVER’S PIZZA = 1,229 MINUTES OF TEBOWING. That’s more than 20 hours of continuous praying to burn off those calories. Each slice is loaded with high-calorie meats, including pepperoni, ham, beef, bacon and sausage. Fit Tip: Try cheeseless pizza with plenty of veggies—broccoli, spinach, tomatoes, zucchini, mushrooms or even artichoke hearts—on top. Also, avoid personal pan and stuffed-crust pizzas: The thick, oily crust equals added fat and calories.
  • SIX BOTTLES OF BUDWEISER BEER = DOING “THE WAVE” 4,280 TIMES. Beer and football may go together, but keep in mind, each beer is 145 calories. Fit Tip: Planning on having a few bottles? Try Beck’s Premier Light at only 64 calories per 12-ounce bottle, or MGD Light, 64 calories, Michelob Ultra or Natural Light at 95, or you can go very low with Budweiser Select for 55. Best bet is to sample a few light beers before the game to see which ones you prefer.
  • BLIMPIE’S SUPER STACKED BLIMPIE BEST = 313 MINUTES OF CHANTING, POINTING AND WAVING A FOAM-HAND NUMBER ONE. This calorie-laden sub includes cholesterol-filled slow-cured ham, salami, cappacola, prosciuttini and provolone. Fit Tip: Go for low-fat cheese and skip the mayo. If you’re buying at Blimpie, try the Deli Trio Sub, a low-cal combination of ham, oven-roasted turkey and roast beef at 330 calories for a 6-inch sub.
  • ONE DEVILED EGG = 12 MINUTES OF CHEERLEADING. Deviled eggs are made with mayo, and mayo is very high in calories. Fit Tip: Use low-fat mayo, or how about just hard-boiled eggs with hot sauce?
  • ONE SLICE OF HOOSIER SUGAR CREAM PIE = 58 MINUTES OF CLIMBING THE STADIUM STAIRS. It’s been said that this is the unofficial state pie of Indianapolis (where the Super Bowl is being held this year). The name says it all. “Sugar cream pie” is made with sugar, flour, whipping cream, milk and butter in a pie shell. Fit Tip: Go to eatingwell.com or cookinglight.com and put “healthy cream pie” in the search box.
  • ONE KFC EXTRA CRISPY CHICKEN BREAST AND ONE EXTRA CRISPY DRUMSTICK = 203 TOUCHDOWN DANCES IN THE END ZONE. That’s a lot of dancing! Deep-fried chicken is very high in calories, especially the extra crispy kind. Fit Tip: Bake skinless chicken and use whole-grain bread crumbs.
  • APPLEBEE’S CHILI CHEESE NACHOS = 159 MINUTES OF PLAYING PROFESSIONAL FOOTBALL. That’s nonstop time. Just like beer, nachos and the Big Game go hand-in-hand. Fit Tip: Make your own nachos with low-fat cheese and black beans. Use salsa and make your own whole-wheat pita chips and you’ll be even better off.
  • TEN LAY’S CLASSIC POTATO CHIPS WITH KRAFT FRENCH ONION DIP = 134 MINUTES DANCING TO MADONNA DURING THE HALFTIME SHOW. Dancing is actually great exercise (if you don’t get ill from all the food you’ve eaten already). Each chip is 10.5 calories, and every dip of dip is 60 calories. Fit Tip: Try Popchips, and make your dip with low-fat mayo or non-fat yogurt.
  • FIVE TOSTITOS RESTAURANT-STYLE TORTILLA CHIPS WITH 7-LAYER DIP = 110 MINUTES CLEANING THE STADIUM AFTER THE GAME. Each chip has 20 calories (yes, 20!) and 1 tablespoon of the seven-layer dip is approximately 70 calories. Fit Tip: The answer is salsa: It’s very low in calories. And pick baked, low-calorie chips at about 120 calories per ounce. If you’re eating the chips, have one at a time, and don’t put out huge bowls of them. Make sure you have to get up each time you want more than six chips.
  • ONE PIZZA HUT CRISPY BONE-IN WING BUFFALO BURNIN HOT WITH BLUE CHEESE DRESSING = FACE PAINTING 8 WILD FANS. You ever see some of the fans who get their faces painted? Traditional wings are deep fried, not to mention the super high-calorie ranch or blue cheese dressing. Fit Tip: You can easily make the wings yourself. Remove the skin (it saves lots of calories), soak them in hot sauce or roll them in egg whites, dip them in bread crumbs and bake them in the oven. Skip the blue cheese dressing, which has about 305 calories for 4 tablespoons. Dip them in hot sauce instead.
  • ONE BACON CHEDDAR JALAPENO POPPER = 60 MINUTES PERFORMING IN A MARCHING BAND. Those poppers are made with cream cheese, bacon and Cheddar cheese. Each one will cost you a bit of marching. Fit Tip: Use turkey bacon, low-fat cream cheese and Cheddar cheese. Bake, don’t fry.
  • JUST ONE PEANUT = COACHING FOOTBALL FOR A LITTLE OVER A MINUTE. One peanut has about 5.5 calories. A handful, or about one ounce (30 peanuts), is 166 calories. Fit Tip: Nuts are healthy, but they’re very high in calories. Don’t keep a huge bowl in front of you. And try to eat one at a time; don’t shove a handful in your mouth all at once.
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    Comments

    RECIPE: Cocoa Habanero Wings ~ The Best Hot Wing Recipe?

    Here’s the wing recipe that THE NIBBLE’s chef Johnny Gnall will be enjoying during the Super Bowl:

    “Wings are one of those things that people just get excited about,” says Chef Johnny. They seem synonymous with sharing, partying and enjoying with friends. Any time I can remember eating wings, it was with others, digging in and getting messy.

    “Best of all, wings can be very, very delicious. Everyone has his preference: teriyaki or buffalo, spicy or mild, from the spot down the block or the one across town. When wings are good, they’re really good, and even when they’re bad… they’re still really not that bad.

    “More often than not, when people want to get down on some wings, they grab their phone to order them. But wings are way easy to make at home; and making them yourself allows you ultimate control. Even with a standard recipe, you can adjust sweetness and heat so that it’s just right for you.

     

    Even if your team loses, these wings are a winner. Photo by Lauri Patterson | IST.

     

    “This recipe, however, is not a ‘standard’ one. It has a wonderful earthiness to it and a good amount of heat, and it’s not like any wing you’ve ever tasted. They can be made in advance and they will blow some minds.”

    COCOA-HABANERO CHICKEN WINGS

    Ingredients

  • 1/4 cup canola oil
  • 1 tablespoon chili oil
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 tablespoons rice wine vinegar
  • 2 tablespoons jalapeño jam (any jam can be used; a spicy jam is best if you want more
    kick)
  • 1 tablespoon honey
  • 2 teaspoons soy sauce
  • 2 teaspoons habanero chile (finely minced habanero with seeds works, as does jarred
    habanero paste)
  • 2 tablespoons cocoa powder
  • 1 tablespoon garlic powder
  • Pinch of salt, or to taste
  • 12 chicken wings
  • 2 tablespoons melted butter
  •  
    Preparation

    1. Combine all ingredients except wings and butter; then add wings and toss in the sauce to thoroughly coat. This is best done with your hands so you can really work the sauce into the wings.

    2. Place everything, including as much of the sauce as you can, into a sealable bag and refrigerate overnight (a few hours is fine, but longer marinating is better).

    3. Lay the marinated wings on a greased cookie sheet, but reserve the excess sauce in the bag. Combine it with 2 tablespoons of melted butter by whisking the two together over low heat.

    4. Bake the wings at 350°F for one hour, basting with the butter sauce every 15 minutes.

    Once you taste these wings and see the reactions from others who do, they may very well become a regular request at future gatherings. Given the ease of the recipe and the deliciousness of its results, feel free to volunteer for “wing duty” when you’re invited to parties.

    Even if your team disappoints, your wings will not.

      

    Comments

    RECIPE: Sweet And Spicy Thai Chicken Wings

    Spicy Thai chicken wings. Photo courtesy
    Spice Market | New York.

     

    According to the National Chicken Council’s 2012 Wing Report, more than 1.25 billion wing portions will be consumed during Super Bowl weekend.

    That’s more than 100 million pounds of wings!

    If you haven’t decided on a wing recipe, here’s one from Jean-George Vongerichten’s Spice Market restaurant in Manhattan’s Meatpacking District.

    Anyone who loves fried chicken and Thai flavors will love this dish. It’s a Thai-seasoned version of wings, coated with a sweet-and-sour sauce after being fried to a crisp.

    The recipe below makes 4 servings. You can multiply the recipe to make a large batch for a party.

     

    THAI FRIED CHICKEN WINGS WITH HOT & SOUR SAUCE AND SALTED MANGO

    Ingredients

    HOT-AND-SOUR SAUCE

  • 1/4 cup grape seed, corn or other neutral oil
  • 1/2 cup thinly sliced shallots
  • 1/4 cup thinly sliced garlic
  • 2 tablespoons chopped dried red finger chiles
  • 1/2 fresh red Thai chile
  • 1/4-inch piece fresh galangal, peeled and cut crosswise into 1/4-inch slices
  • 1/8 teaspoon shrimp paste (belacan)
  • 1-1/2 tablespoons palm sugar
  • 2 tablespoons tamarind paste
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice
  • 3/4 teaspoon nam pla (Thai fish sauce)
  • 3/4 teaspoon salt
  •  
    WINGS

  • 1/2 cup soy sauce
  • 1/2 cup fresh lime juice
  • 2 tablespoons nam pla (Thai fish sauce)
  • 3 garlic cloves, crushed
  • 2 fresh red Thai chiles, thinly sliced
  • 1 tablespoon sugar
  • 2 pounds chicken mini drumsticks from chicken wings, separated at joint
  • 1 ripe mango, cut into 1-inch slices
  • 2 teaspoons salt
  • Grapeseed, corn or other neutral oil for deep-frying
  • 1/2 cup cornstarch
  • 1/2 cup rice flour
  • 1/4 cup chopped fresh mint leaves
  •  
    Preparation

    1. To make the sauce: Heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook, stirring, until they become a deep golden brown. Add the remaining ingredients and bring the mixture to a boil.

    2. Simmer, stirring, for 1 minute, then remove from the heat and transfer to a blender. Purée carefully until smooth, transfer to a large mixing bowl, and set aside until ready to use.

    3. To make the wings: Put the soy sauce, lime juice, nam pla, garlic, chiles and sugar in a medium saucepan and bring to a boil, stirring occasionally. Cool completely, then pour over the mini drumsticks in a shallow baking dish and toss to coat well. Cover with plastic wrap and refrigerate for at least 1 hour.

    4. Meanwhile, toss the mango cubes with the salt in a small bowl and let sit for 30 minutes.

    5. When ready to cook, pour oil to a depth of 3 inches in a heavy, deep pot and heat to 375°F. Remove the drumsticks from the marinade and pat dry. Combine the cornstarch and rice flour on a shallow plate. Dredge the chicken in the mixture, then carefully put in the pot. Do not overcrowd; work in batches if necessary. Cook until crisp, brown, and cooked through, about 10 minutes. Adjust the heat as necessary to maintain the oil’s temperature.

    6. Drain on paper towels and transfer to the bowl of hot-and-sour sauce. Toss well to coat and transfer to the serving plates. Arrange the salted mango in a little mound next to the chicken, garnish with the mint leaves, and serve.

      

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    SUPER BOWL: “Hail Berry” Punch

    Whip up a pitcher of punch. Photo courtesy
    Belvedere Vodka.

     

    If you want to mix Super Bowl cocktails by the pitcherful—making it easier to refill glasses—here’s a tasty seasonal punch recipe from Belvedere Vodka.

    For this occasion, it’s been renamed:

    BELVEDERE “HAIL BERRY” PUNCH

    Ingredients

  • 10 ounces vodka
  • 15 ounces cranberry juice
  • 2.5 ounces lemon juice
  • 3.5 ounces Aperol (you can substitute Campari—see below)
  • 5 ounces orange juice
  • Dash bitters
  • Dash simple syrup
  • Garnish: orange and lemon slices
  •  

    Preparation

    Add all ingredients to a pitcher and stir. Garnish with orange slices and lemons.

      

    WHAT IS APEROL?

    Aperol is an Italian apéritif created in Padua in 1919, now owned and produced by Campari. Its ingredients include bitter orange, cinchona, gentian and rhubarb, among others.

    Aperol looks, tastes and smells much like Campari, another fruit-and-herb apéritif; although it has an alcohol content of less than half of Campari (11% for Aperol, 20.5%, to 28% for Campari, depending on the country in which it is sold).

    In 1950, the apéritif took off with the creation of the Spritz cocktail. Building on the popularity of the white wine and soda spritzer, Aperol’s recipe is born: 1.25 ounces Aperol, 3 ounces Prosecco and a splash of soda.

     

    Aperol on the rocks with a slice of orange.
    Photo courtesy Terence Carter.

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