Picture
Deviled Eggs.  The red topping is paprika, and the green is basil.

Picture
Fish Sticks with Marinara Sauce

Picture
Beef Ribs

Picture
Chipotle Parmesan Potato Wedges

Picture
Nachos with Beer Braised Carnitas

Picture
Buffalo Wings

Today is Sunday, February 02, 2014.  Still feeling a bit tired from yesterday, I immediately set to work in the kitchen after church.  Today is Super Bowl Sunday, or so they say.  To me, it was a day to cook snack-style food for my family to munch on.  To tell you the truth the only people in our house that are into football are my in-laws.  I remember when my son played high school football.  I was a little late to the game because I had come from work.  When the people around me clapped, cheered and yelled I did the same.  After the game my son asked me why I rooted for the other team? 

Anyway, I was more excited about cooking than anything else today.  My initial plan was to make Buffalo Wings, Celery Sticks and Nachos.  But as typically happens, my menu expands as the week or day progresses.  Here is what we noshed on this afternoon:

Deviled Eggs – My mother-in-law taught me how to make this appetizer which was popular in the 50s and 60s.  Thus it’s standard fare at my parties.  It’s easy to make and fun to eat.  Don’t ask me how much cholesterol it has.

Fish Sticks with Marinara Sauce – Siobhan requested this dish as she doesn’t like chicken wings or ribs or anything on the bone.  The serving suggestion on the package (yes, it’s frozen) mentioned marinara sauce.  Well, it just so happened I have homemade marinara sauce from the pasta dish I made yesterday!  The rather-bland fish sticks paired well with my basil-laden crushed-tomato marinara sauce.

BBQ Beef Ribs – This definitely wasn’t on the menu but got the idea when I was at the grocery the other day.  I thought it would be good to have sturdy beef ribs along with the nachos and chicken wings.  I separated the ribs and seasoned them with Montreal Steak Seasoning.  Next time I’m going to make my own rub as the ribs came out salty.

Chipotle Parmesan Potato Wedges – I decided last minute to make these as my menu seemed protein-heavy.  I also had a lot of potatoes.  At first I was just going to season them with garlic salt, pepper and toss them in oil.  But then I thought a little bolder flavor was in order so I added chipotle pepper powder and grated parmesan. 

Nachos with Beer Braised Carnitas – This idea is courtesy of Bon Appetit (www.bonappetit.com).  The first thing I made this morning was the beer braised carnitas which is nothing more than cubed pork shoulder, guajillo chiles, lager and salt.  When it was done, I shredded the pork.  Layers of tortilla chips, carnitas, black beans, and cheese formed the basis of the nachos.  I then topped it with radish slices, pickled jalapenos, scallions and cilantro.  Delicioso!

Buffalo Wings – No tail gate party would be complete without Buffalo Wings.  Just like the original, I fried the wing sections and then tossed them in Frank’s Buffalo Wing Sauce.  For my in-laws I made wings with barbeque sauce.  And of course, I also served celery sticks stuffed with Chives Cream Cheese.  To increase the flavor, I sprinkled each celery stick with salt: French Gray Salt, Hibiscus Salt, Himalayan Pink Salt or Smoked Alderwood Salt.

So what did you have at your tail gate party?

 


Comments

11/09/2016 11:31am

Aaah. What a delicious menu you guyz have. Totally heart whelming. Would love to try at least once in a while.

Reply



Leave a Reply