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Written by: linda2 | February 2, 2011 1:47 PM in Catering / Caterers | 274 views | Tags: superbowl , food , recipes , entertaining , football , cooking , wings , BBQ , Steelers , Texas , catering , Saturday , decorating , tips
The Super bowl in being played at the Dallas Cowboy Stadium, so lets' get cooking with some Texas Style Dry Rubbed Wings. Grab: 4 -lbs of chicken wings, both drumettes and wings 1- tabs chipotle powder 1- tabs granulated garlic, no salt added 1- tabs toasted cumin seeds 1- tabs smoked paprika powder 1- teaspoon of kosher or sea salt Preparation: Wash wings and clip pointy tips just slightly at the ends. Pat with a paper towel and move to the side to allow drying. Preheat oven to 500 degrees; mix all your spice in a bowl large enough to accommodate the wings. Toss wings in dry rub spice until well coated, layout on a baking sheet that has been sprayed with a high temperature cooking spray. Bake for 15 minutes at this temperature, reduce heat to 350 and cook about another 20 minutes. Try putting these on a hot grill over an open flame turn frequently for the first 10 minutes until they get crisp, cover grill and move the wings to the side continue cooking an additional 15 minutes until finished. Beer Cheese Fondue Grab: 2 lb. block of Cheddar cheese, shredded 2 lb. block of Swiss cheese, shredded 1- 6 pack your favorite beer, dark beers work beautifully in this recipe 2- tabs cornstarch 2- cups low sodium Chicken Stock 1-head of cauliflower (blanched) 1- head of broccoli (blanched) 1-large loaf of sour dough bread, chunked Preparation: Blanch Vegetables in boiling salted water for 3 – 4 minutes, remove and place in ice water bath to stop the cooking process, chill and separated floret’s from the heads. Bring 1-bottle of beer to boil, reduce heat to med-low, and slowly add in cheeses until all have been incorporated keep stirring. Combine chicken stock with cornstarch and mix well, add to hot cheese mixture a little at a time until desired consistency is reached. Fondue should be thick enough to cling to your vegetables and breads. Pittsburg Black and Blue Burgers (Pittsburg Rare is a term coined in cooking that is as old as the Steelers themselves.) When cooking steaks, burgers or anything Pittsburg Rare you sear/char the outside black quickly over a very high heat, which locks in the juices and leaves the center rare. Typically this method produces a crunchy outer layer a wonderful contract to the cool soft center. Grab: 3 – lbs of lean ground Beef 6 – ounces of crumbled Blue cheese 3- tab chopped Italian flat leaf parsley 1-tabs course ground Black pepper Preparation: Combine all ingredients and mix well, Divide into 9 equal 6 - ounce portion, and hand form patties. Chill well and take straight from the fridge to a very hot grill.
