Humor via George Takei's facebook page
Crispy little chicken wings, via my oven
Given what we ate on Sunday*, next year's Super Bowl will be watched at the gym. Meanwhile, I just hope the lights go out when I have to put on my jeans.
Oven Fried Old Bay Wings
Inspired by this post on Simply Recipes, I adapted my much-loved fried chicken recipe for the occasion. I doubled the recipe, and could not keep them on the platter. They are crispy and crunchy on the outside, and the hit of Old Bay makes them utterly addictive.
3 lbs. chicken wings, drumettes separated and wing tips discarded
For the marinade:
2 c. buttermilk
2 tsp. salt
1 heaping tsp. Old Bay seasoning
1 heaping tsp. garlic powder
1 tsp. cayenne pepper
For the coating:
1 c. flour
1 tsp. Old Bay seasoning
1 tsp. salt
1 tsp. freshly ground black pepper
For the butter sauce:
1/2 c. (1 stick) butter
Juice of 1/2 lemon
1 tsp. Old Bay seasoning
Trim and rinse the wings, and pat dry. Place into a Tupperware container or large resealable plastic bag. Combine all the marinade ingredients, then add to the container with the wings. Stir or massage the bag to make sure everything is evenly distributed, then transfer to the fridge for several hours or overnight.
Preheat oven to 400, and place the rack in the top part of the oven. Line a large baking sheet with foil, then set a cooling rack on top of the baking sheet. Spray the rack generously with non-stick cooking spray. This set up will help keep the wings from getting soggy on one side as they bake.
Melt butter in a small saucepan, or in the microwave, until bubbling vigorously. Stir in the lemon juice and the bay seasoning. Using a spoon, drizzle 1/2 of the butter mixture over the wings.
Bake for 25-30 minutes, until golden brown and very crispy. Check the wings after 20 minutes, and if they are getting too brown, move the tray down to a lower part of the oven.
As soon as the wings come out of the oven, drizzle with remaining butter sauce. Serve hot or warm.
Click to print this recipe!
Pigs in Puffy Jackets
From the December issue of Food & Wine magazine. We tried this with several different types of sausages, and liked the spicy varieties (Andouille and Habanero) the best.
1 sheet of all-butter frozen puff pastry, thawed but still cool
4 Andouille, or other variety, pre-cooked sausages, about 3 oz. each
1 egg yolk, mixed with a little water
Spicy brown mustard, ketchup, or both for dipping
Preheat oven to 375, and lightly coat 24 mini muffin tins with non-stick cooking spray.
Cut puff pastry sheet into four smaller squares, about 5 inches across. Place one sausage on the bottom of each square, and brush the top of each square with a little of the egg wash. Roll the sausages up in the pastry, and pinch the edges to seal. Freeze the bundles for 10 minutes, until firm.
Slice each sausage bundle into six pieces, about 1/2 inch high. Place the slices, cut side up, into the prepared muffin tins, and brush the pastry edges with the remaining egg wash.
Bake for 25 minutes, until golden brown, puffed, and sizzling. Remove from the oven, and turn onto a paper-towel lined cooling rack to cool for a few minutes before serving with the dipping sauces.
Click to print this recipe!
* In addition to the piggies and wings, we had salt & pepper potato chips with Trader Joe's Caramelized Onion Dip (love this stuff!), veggies with TJ's Jalapeno and Cilantro Hummus, cheese, salami and crackers, Hot & Spicy Black Bean Dip with tortilla chips and salsa, Melted Cheese Toasts with Roasted Tomatoes, kettle corn and Doritos and more junk food out of bags, fresh strawberries with Snickerdoodle Cookie Dough Dip, hot from the oven chocolate chip cookies, and fresh pineapple upside down cake.
From Buzzfeed's "best of" the blackout tweets. They're all pretty funny.
This overabundance of snack food would have never happened if my thighs had a gun. Now I might have to go back on that crazy juice cleanse. Damn you, Super Bowl!
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