Rivalry Rally Wings Recipe

I considered naming this recipe after Wily Mo Pena for his heroics last night. Grand Slam! But then I didn't. Not yet. Anyway...here is a chicken wing recipe to cook up for the Sox/Yanks games this weekend. The most important ingredient is the ground black pepper. Use A LOT. The recipe is inspired by a Salt and Pepper Dungeness Crab dish that we get at a restaurant out here in Seattle. Enjoy!

Ingredients:

• 16 Chicken Wings (approximately 3 pounds)
• 1/2 pound Unsalted Butter
• 2 teaspoons Cayenne Pepper
• 8 Tablespoons Franks Hot Wing Sauce (don't substitute)
  
• 1 teaspoon Sea Salt
• Freshly Ground Black Pepper (Important!)
  

Preparation:
Preheat oven broiler. Cut the chicken wings in half, slicing between the bones. Melt the butter and add the cayenne pepper, hot wing sauce, and sea salt. Place the chicken wings on a sheet pan and brush them with the mixture. Grind a generous amount of black pepper over each wing (the more the better).

Broil the wings about 3 inches below the heat for 8 minutes. Flip the wings, brush them again with the butter mixture. Grind a generous amount of black pepper over each wing again. Broil for 5 more minutes or until fully cooked.

Serve the Rivalry Rally Wings hot with blue cheese, celery sticks and a good hefeweizen.

Go Sox!

-----

Pat's Buff-A-Que Go Sox Wings

Hey! Today is the big day! In honor of Opening Day 2007, my brother Pat sent over his famous "Buff-A-Que Go Sox Wings" recipe. He's a darn good cook, so if you're in a rally-wing-making-mood, give it a shot. Take it away Pat...

Ingredients:

• Fresh Chicken Wings
• Ground Pepper
• Salt
• Good BBQ Sauce (not Kraft, but something from the specialty food aisle)
• Wing Sauce (I like Emerils, or Franks Wing Sauce)
• Tabasco Sauce

Preparation:
Arrange wings on a baking sheet or broiler pan (better), and line with aluminum foil. The aluminum foil is important because this will get messy. Season wings on both sides with salt and pepper. Put them in a preheated 400 degree oven and throw your timer on for 35 minutes.

While they are cooking take this time to make your buff-a-que sauce. In a large bowl you want to add an equal amount of wing sauce to BBQ sauce. If you are a Yankees fan, you might want to add more BBQ sauce to take the heat down. If you are a die hard Sox fan, add some Tabasco Sauce. Mix thoroughly.

After the wings are in the oven for 20 minutes take them out, flip them over and baste them with the buff-a-que sauce. Coat them really well! Put back in the oven. 10 minutes later take them out, and flip them over. Add another thick coat of sauce to the wings. Put back in the oven so that they get crispy. Take them out when they look mouth watering good. Give them one more fresh coat of sauce. Arrange on a platter, and rally. Mmmmmmmmmmmmm.

Don't forget the Blue Cheese! I like to buy the Marie's Chunky Blue Cheese dressing from the produce aisle of the supermarket. There aren't enough chunks in it so get a container of crumbled blue cheese too. Mix this all together, and garnish with celery or carrots. For best results, serve with Pete's Wicked Rally Cap Ale.

Go Sox!

-----

Winning Super Bowl Recipe

Prior to Super Bowl weekend, we solicited friends, family and neighbors for their favorite party recipes. Thanks to all who shared! We had lofty aspirations to prepare and chow down on every dish, but somewhere between the opening kickoff and Peyton Manning raising the Vince Lombardi Trophy (eew), we came back to this one, our favorite recipe, which was shared by John & Cheri in Colorado:

• 1 large package, Lays Sour Cream & Onion Chips
• 1 large package, Rold Gold Stick Pretzels
• 1 package, Snickers or Hershey's bite-size pieces
• Several bottles Chilled Domestic or Imported Beer

Preparation:
Arrange ingredients near television. Alternately - eat, drink, watch football.

-----

Super Bowl Food!

In the absence of baseball news, (the scoop involving Theo Epstein, a wedding and a Nathan's hot dog stand doesn't qualify) we thought we'd fork* over some attention to our other passion: Food.

We rallied the troops of Bleachers' Nation and we're ready to roll out seven recipes for Super Bowl Sunday. (If you are on any sort of diet or weight loss regimen, you might want to just slowly close your web browser.) Scroll down for all of the recipes in the blog posts below.

Chow Down!

Sonny Crockett's Jerk Chicken & Ricardo Tubbs Mango Salsa
Buffalo "Rally" Wings & Chunky Blue Cheese
Sondra's 7-Layer Dip
Kristin's Wicked Pineapple Chili
Stacy's Pico De Gallo
Dan's "Send the Indy Colts Home Unhappy" Horse Loin**
Port City Artichoke & Spinach Pesto

*Good use of the word "fork" as a verb, right?
**Sorry Barbaro!
-----

Super Bowl Recipe - Sonny Crockett's Jerk Chicken Sticks & Ricardo Tubbs Mango Salsa

[A big thanks to Bleachers John and Jill for sharing this recipe!]

This recipe pays homage to this year’s spicy Super Bowl host city, Miami , FL. A few things that come to mind when I think of Miami : Vice Squad, Gloria Estefan, skinny ties, Pet Detectives, Dan Marino, and of course, Caribbean influenced food. So here goes:

*Begin Jan Hammer’s Miami Vice theme music now*

As on TV, these two work so well together:

Sonny Crockett’s Jerk Chicken sticks

Disclaimer: If you’re going to multiply this recipe to serve the whole party, go easy on the salt and spices.

• 1/2 cup onion, minced
• 2 tsp dried thyme
• 2 tsp sugar
• 1 1/2 tsp salt
• 1 tsp ground black pepper
• 1/2 to1 tsp cayenne pepper (Robert Palmer once sang: “Some like it hot but you can’t tell how hot ‘til you try”)
• 1 tsp allspice
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1 lb chicken tenders – patted dry
  

Preparation:
Mince and mash (or use processor) onion to a paste consistency with thyme, sugar, salt and spices.

Skewer chicken tenders using 1 tender per skewer. Marinate chicken tender skewers in jerk seasoning until ready to cook (the longer the better – go make the Salsa!) Grill chicken skewers until cooked through.

Serve with Tubbs’ Salsa.

Ricardo Tubbs’ Mango Salsa

• 2 ripe mangoes – pitted and diced into ¼ inch cubes
• ¼ c finely chopped onion (I prefer red)
• ¼ c finely diced red bell pepper
• Juice of 1/2 lime (maybe a little bit more)
• Small handful of chopped cilantro or mint
• Salt to taste
  

Preparation:
Throw it all together in a bowl, mix and serve.

-----

Super Bowl Recipe - Buffalo "Rally" Wings & Chunky Blue Cheese

My mom swears by this Buffalo Wing recipe. It's a variation of a recipe by Ina Garten. Sadly, these would have made fantastic "rally wings" for the Patriots.

Ingredients:

For the wings:

• 16 Chicken Wings (approximately 3 pounds)
• 1/4 pound Unsalted Butter
• 1 teaspoon Cayenne Pepper
• 4 teaspoons Youk's Hot Sauce (preferably from an autographed bottle) or Tabasco
  
• 1 teaspoon sea salt

For the Blue Cheese Dip:

• 2 cups crumbled Blue Cheese
• 1 cup Mayonnaise
• 3/4 cup sour cream
• 2 tablespoons non-fat milk
• 3/4 teaspoon Worcestershire sauce
• 1 1/2 teaspoons sea salt
• 3/4 teaspoon freshly ground black pepper
• Fresh Celery sticks

Preparation:
Preheat oven broiler. Cut the chicken wings in thirds, slicing between the bones. Melt the butter and add the cayenne pepper, hot sauce, and sea salt. Place the chicken wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Flip the wings, brush them again with the butter, and broil for 4 more minutes, or until cooked.

For the blue cheese dip, combine blue cheese, mayonnaise, sour cream, milk, Worcestershire, sea salt, and gound black pepper in a bowl and stir.

Serve the chicken wings hot with the blue cheese dip and celery sticks.

-----

Super Bowl Recipe - Sondra's 7 Layer Dip

[Thanks to Sondra in Colorado for sharing this recipe!]

Layer the following in a small serving dish and serve as a dip with crispy tortilla chips:

Layer 1: 1 can Refried Beans

Layer 2: Guacamole

Layer 3: 8 oz. Sour Cream, 1/2 pkg Taco Seasoning Mix. Mix well and spread over guacamole layer.

Layer 4: Green Onions, finely chopped. Spread over sour cream layer.

Layer 5: 1 large tomato, diced. Spread tomato over green onions.

Layer 6: 1 small can sliced Green Chilies, drained, patted dry, and chopped. Spread green chilis over layer of tomatoes.

Layer 7: 8 oz. Pepper Jack and Cheddar Cheeses, grated. Spread over layer of green chilies.


-----

Super Bowl Recipe - Kristin's Wicked Pineapple Chili

I love this recipe because the chili is both *sweet* and *spicy*. I don't know exactly how that is possible, but try it out.

Ingredients:

• 2 pounds extra lean Ground Beef
• 1 chopped Green Bell Pepper
• 1 chopped Yellow Bell Pepper
• 2 Jalapeno Peppers slit lengthwise three times each (don't rub eyes - ouch!)
  
• 1 can (15 oz) Tomato Sauce
• 1 can (15 oz) Pinto Beans (drained)
• 1 can (14.5 oz) diced Tomatoes
• 1 can (20 oz) Pineapple Chunks (drained)
• 1 can (12 oz) Beer
  
• 4 cloves Garlic (minced)
  
• 1/4 cup Chili Powder
• 2 tsp Cumin
• 2 tsp Youk's Hot Sauce (or Tabasco)
• 2 Tbsp minced Dried Red Chilies (or to taste - add lots if you like it hot)
  
• Salt and Pepper to taste

Preparation:
Brown ground beef and drain any excess oil. Add green and yellow bell pepper, jalapeno peppers and garlic. Cook for approximately 3 minutes or until peppers are translucent. Add tomatoes, beans, tomato sauce, pineapple, beer, chili powder, cumin, Youk's Hot Sauce, dried red chilies, salt, pepper. Simmer for at least 45 minutes.

Serve with your favorite Corn Bread.
-----

Super Bowl Recipe - Stacy's Pico de Gallo

[A big thank you to Stacy in Colorado for sharing this recipe!]

Ingredients:

• 2 cups diced Tomatoes
• 1 large Jalapeno, seeded and chopped
• 1 small can of Yellow Corn
• 1 Green Onion chopped
• 2-3 sprigs of chopped Fresh Cilantro
• 1 tsp dried Oregano
  

Preparation:
Combine all ingredients in a bowl, and pour rice vinegar into the mixture until it is about 3/4 high into ingredients. Refrigerate for a short time (1/2 hour to 1 hour).

Enjoy with corn chips, or a yummy bag of Pickle Potato chips!!

-----

Super Bowl Recipe - Dan's "Send the Colts Home Unhappy" Horse Loin

[This "horse loin" recipe is from Boston Dan who intends to do some voodoo cooking to send the Indy Colts home titleless.]

Note from Dan: In the recipe below, 'horse' has been substituted with lamb. Anything for a metaphor right? Anyways, it's pretty involved but if you've got nothing else to do but watch the 79 hours of pre-game show, which might be starting right about now...

Brown Butter and Black Olive-Studded Horse/Lamb Loin with Minted Fennel Purée

Serves 4

• 1 lamb loin (8 ounces), cleaned
• 12 oil-cured black olives (no pits)
• Salt
• Butter Poaching Liquid (see recipe below)
  
• Minted fennel purée (see recipe below)

1. Cut each olive vertically into quarters then, using a paring knife, slice a small opening into the lamb loin. Using your knife to keep the slice open, slide the piece of olive into the hole. Repeat the same procedure all over the lamb loin. To cook, heat 1 recipe of the Butter Poaching Liquid in a medium saucepan and warm to 125°F. Add lamb loin and gently poach for 18 minutes. This will give you perfectly medium rare lamb. Let rest for 6 minutes.
2. To serve, spoon a large line of the minted fennel purée down the center of the plate. Slice lamb loin into 5 pieces and spoon a little of the fennel liquid over the lamb. Garnish with mint leaves. Serve immediately.

Minted Fennel Purée

• 3 cups chicken stock
• 1 large head of fennel, sliced into pieces (reserve tops for later)
• 1/4 cup sugar
• 1/4 cup pernod
• 2 shallots, sliced
• 1 cup mint, cleaned leaves only
• 3 tablespoons olive oil

Heat olive oil in a saucepan over medium high heat. Sweat shallots until soft and sweet. Add the sugar and stir until dissolved, then add pernod and flambé until flame dies. Add the fennel slices and just cover with chicken stock. Cook until fennel is soft. Remove fennel from liquid, place in blender, add 1 cup of cooking liquid and blend on low speed. Add fennel tops and mint and purée until smooth. Save some liquid for garnish.

Butter Poaching Liquid

Poaching has gotten short shrift recently; chefs seem to be more focused on searing and caramelizing. But poaching is a wonderful technique because its slow, gentle approach invariably produces moist, tender results. This master recipe is for a Butter Poaching Liquid that imbues any meat or fish with a juicy, delicious richness.

Makes 1 1/2 quarts

• 1/4 cup garlic, chopped
• 1/2 cup shallots, chopped
• 1/2 bottle white wine
• 24 ounces chicken stock
• 2 pounds butter, cubed
• 1/2 bunch thyme, chopped
• Kosher salt and freshly ground black pepper

In a large saucepan over medium high heat, sauté garlic and shallots until fragrant and translucent, about 2 minutes. Deglaze pan with wine and allow to completely reduce. Add chicken stock and bring to a boil. Reduce heat to low and, while using an immersion blender, add butter slowly while blending to form an emulsion. Taste and season with salt and pepper. Finish with fresh thyme.

-----

Super Bowl Recipe - Port City Spinach Artichoke Pesto

[Thank you Bob of Newmarket, NH for sharing this recipe!]

Ingredients:

• 2 cans Artichoke Hearts
• Fresh Spinach
• Grated Asiago Cheese
• Red Onion
• 2 or 3 Anchovy Fillets
• 2 cloves Garlic (finely chopped)
  
• 4 Tbsp Olive Oil
• Pine Nuts
• 1 pound Tortellini (cooked_
• Toothpicks
  

Preparation:
Heat 2 Tbsp olive oil in a medium saucepan pan on low heat. Add anchovy fillets and cook them into the oil. Add garlic and heat for 2-3 more minutes. In a food processor, puree artichoke hearts, baby spinach leaves, remaining olive oil and onion. Add to saucepan with olive oil mixture. Stir in tortellini. Serve as a main dish or as an appetizer with a toothpick in each individual tortellini.

-----