American Football…the Super Bowl to be precise, is the 2nd largest eating day in the US. Really, it is.
On Sunday, millions, worldwide, will be congregating in pep rally fashion (high school style) to support their team — or not — while talking smack, cracking team jokes, wishing ill on the more popular players (kinda sick, but I’ve heard people say some foul things about Brady, etc… — especially after that private email Latina supermodel Giselle sent her family and friends asking them to keep her sexy hubs in their prayers during this weekend’s hopeful win) and exhibit the highest form of gluttony.
Because that’s what we Americans do: Eat until we can’t take it anymore.
And drink like wahoos in all cases I know of.
Oh yes, I’d be remiss if I didn’t mention that the real highlight of watching the Super Bowl is keeling over the hysterical commercials, some of which have already been leaked; seemingly in an act of marketing desperation. And, the halftime show — this year being performed by the iconic Madonna.
It’s a production of tremendous mass and emotion. Rings and millions are at stake, here! Sometimes I think it’s quite over-the-t0p and replete with narcissistic characteristics, but it’s the American way.
And while I’ve questioned the millions of dollars spent to produce a 4-hour game of “catch”, I’m very guilty of being all up in the mix. I get excited, make plans, do stat research, sometimes bet, make predictions, eat like a fool and drink like a remorseful saint.
So yes, I’ll be joining in and taking part of all the madness that ensues every February.
Because any football gathering is not a legitimate one without good eats, allow me share with you a few goodies I’ve made specifically for Super Bowl and others for other reasons but are good options and might make your hosting (or your contribution) a bit more glossy than those ordering greasy pizza and soggy wings!
Make your own yumminess! It’s always so much better!
Wings! Wings! Wings! Yes! Wings are the staple food at Super Bowl fiestas, but do yourselves a favor and make your own. Make your own dipping salsa, too. These right here my friends kick ass! They’re lemon pepper with a mango-habenero sauce I made and still remember so vividly. You’ll turn on every man in your presence. Tried and true.
SWEET & SAVORY DELICIOUSNESS
Latinos don’t eat French fries. We eat yuca fries! They’re the hautest starch you could possibly indulge in! These are spiced up with a dash of red pepper flakes. They’re already on the menu for Sunday. And all thoughts of keeping to my diet are on hold.
Chili is an all American classic dish that satisfies the soul. It’s hearty, robust, meaty, fantastic on its own, great with tortilla chips. This recipe is worth the time spent making it. It’s quite decadent with notes of sage. You can make this today or tomorrow for heightened flavor on Sunday when you’re ready to dish up.
RIDICULOUS PICO DE GALLO
Pico de gallo is a natural salsa and way better than anything canned you have on your list to buy at the grocery store. It’s extremely easy and flexible to make as spicy or mild as you like. And, it’s just so much prettier than lackluster reds salsas we’ve all had.
OLIVE OIL, SOUR CREAM & GINGER POUND CAKE
(photo courtesy of The Duo Dishes)
You have to have something sweet to balance all the savory eats, right. I’m not really familiar with go-t0 desserts at parties or dinners hosted on Super Bowl, but I recommend this sexy sour cream cake as originally made my good friend Chrystal from the blog The Duo Dishes. I was in sweet heaven, pun totally intended, when I saw this post last year. I bookmarked it to make and finally the time has come to make my version of it. I didn’t deviate so much from hers as I found it to be pretty on point– I mean the picture alone is tasty. But I had to switch it up a bit. My twist on it was to add freshly grated ginger. It gives it a fabulous bite and complements the sour cream better than you could ever imagine.
Since I’m not hosting a party, rather barging my Latina girlfriend’s house (because everything she’s making is guaranteed to be intoxication, literally and figuratively), I committed to bringing something other flan, drinks, hummus, or a delicious black bean dip (which I still may make). Chrystal’s poundcake hit the spot and took no time convincing myself to labor this week.
So, for this Sunday, consider these appS, snacks and bites that will keep you satisfied the entire evening, that’s if you pace yourself and your guests.
All hail to the winning team! Next up on Sunday, I’ll be teasing you with beer options, though I’m far from a connoisseur, and don’t even drink it, but for the sake of sharing some options, I’m on my way to a tasting! Come back on Domingo for foamy, flavorful beer options. I’m thinking it’ll be a post for the fellas, mostly.
Other basics, but crowd pleasers you may consider:
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2/3 cup sour cream
- 3 eggs, at room temperature
- 2/3 cup sugar (raw sugar is optional)
- 1/2 cup extra virgin olive oil; and additional teaspoon to grease the pan
- 3/4 cup fresh lemon juice
- 2 tsp. grated ginger
- Powdered sugar, optional
- 1 lb. chicken wings, legs and thighs
- 2 cups mango-habanero sauce (recipe follows)
- canola oil for frying
- 2 lemons
- salt and pepper to taste (add more pepper for a spicier wing)
Rinse and pat dry chicken pieces. Season with salt, pepper and juice from fresh-squeezed lemons. Cover and let marinate for 30 minutes. In deep fryer or large skillet, heat oil and cook chicken for 10 minutes or until gold brown all around and somewhat crispy. Place paper towel on large plate and transfer chicken to plate allowing excess oil to be absorbed. Transfer chicken to large glass dish or large bowl. Pour mango-habanero sauce over chicken and cover all pieces. Use a wooden spoon to blend will if needed.
- 3 tbsp. peanut oil
- 2 small Spanish onions, finely chopped
- 6 cloves garlic, finely chopped
- 6 ripe mangoes, peeled, pitted and roughly chopped
- 3/4 cup brown sugar
- 3 habanero chiles, minced
- 2 tbsp. grated ginger
- 3 cups apple vinegar
Heat oil in medium saucepan on medium high. Add mangoes, habaneros, onion and garlic and cook down until onion is transparent. Reduce heat to medium and stir in sugar, vinegar and ginger. Add salt to taste. Reduce heat to low and cook sauce for 30 minutes. Remove from heat and add sauce to blender or food processor. Pulse for a few minutes until sauce has thinned out.