Monday, January 30, 2012
Tailgating in Your Dining Room for Super Bowl Sunday
Super Bowl Sunday is only a few days after my birthday so for the past couple of years, I've had a Super Bowl Sunday Birthday Party.
Lots of friends come over an hour before the game begins. We have time to catch up and eat some food. My version of tail-gating is to put a lot of plates on the dining room table, buffet style. That way everyone can fill up a plate before the kick off and return for refills during the game.
After the game, we have dessert (and the birthday cake with candles!), coffee and tea.
What to serve
Picnic food is perfect for watching the game: rosemary fried chicken, egg salad with grilled vegetables and bacon, lobster salad, carrot salad with lemon soaked golden raisins, green salad, oven roasted beets tossed in seasoned olive oil, chicken wings, Caesar salad with grilled shrimp, baked parsley-garlic chicken breasts, sage and shallot stuffed porchetta, and brown sugar pork ribs.
And for desserts, we'll have some choices: handmade chocolates, apple pie with candied ginger crust, ice creams, banana chocolate chip-walnut cake, vanilla custard, dried fruit compote and fresh fruit (Valencia orange wedges and Fuji apples).
I love chicken wings. Deep southern fried wings with a light, seasoned flour dusting or marinated and roasted with Korean (kimchi) or Vietnamese (nouc cham) spices.
For this Super Bowl Sunday, I'm making the Nuoc Cham version. Spicy, sweet, moist and delicious. They are a crowd pleaser.
Spicy Sweet Ginger-Garlic Chicken Wings
Serves 4 as an entrée or 8 as an appetizer
2 pounds chicken wings, washed, disjointed, wing tips discarded or reserved and used to make stock
½ cup white sugar
½ cup warm water
¼ cup fish sauce--preferably a light caramel colored brand
¼ cup white vinegar
2 teaspoons fresh lime juice
4 cloves garlic minced
1 dried Chinese Szechuan pepper, stem removed, seeds and skin minced
3 tablespoons or 3” ginger, peeled, minced
2 tablespoons brown sugar, to taste
1. In a large non-reactive bowl, dissolve the white sugar in warm water. Add the other ingredients, stir to mix well and add the chicken wings. Transfer to a sealable plastic bag and refrigerate one hour or, preferably, overnight.
2. Remove the wings and transfer the marinade to a small saucepan, adding the brown sugar. Stir to dissolve and reduce by a half or, if you want a thicker glaze, by two-thirds over a medium flame to create a glaze that should have a good balance of sweetness and heat. Taste and adjust for more sweetness if desired by adding another tablespoon of brown sugar.
3. The wings can either be grilled on a barbecue or baked in a 350 F oven on a rack on a baking sheet lined with aluminum foil for easy clean up. Turn every ten minutes. Cook until tender, about 30 minutes.
4. Place the wings on a large plate of Asian noodles, steamed rice, or shredded lettuce. Just before serving, pour the hot glaze over the top.