I make lots of chicken wings during the football season, but they are usually of the buffalo varity.  These sticky chicken wings will remind you of your favorite chinesse buffet.  They are sweet, a little bit spicy and of course, sticky.  They come together fast, so they are perfect for last minute get togethers

Ingredients:
3 pounds chicken wings, wing tips removed and wings cut into 2 pieces
1 tsp. ground ginger
1 tsp. red pepper flakes
1/2 tsp. ground cinnamon
1/2 cup sake (or a dry white wine)
1/3 cup soy sauce
1 tablespoons fish sauce
3 tablespoons mirin
3 tablespoons sugar
2 scallions, thinly sliced

Directions:
In a very large nonstick skillet (or in batches), cook the chicken wings over moderate heat, turning once, until golden, about 8 minutes. Add the ginger, red pepper, and cinnamon and cook over moderately low heat, stirring, until fragrant, about 1 minute.

Add the soy sauce, sake, fish sauce, mirin, sugar and 1/2 cup of wine and bring to a simmer over moderate heat. Cover and simmer for 10 minutes. Uncover and cook over moderately high heat, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze, about 8 minutes. Transfer the chicken wings to a platter, scatter the scallions on top and serve.

This Chorizo Chicken Tortilla Soup really is more like a chili.  It’s thick and hearty and full of complex flavors.  Perfect on a cold fall day or to feed a crowd during the big game.  Make a double batch because you are sure to want some leftovers of this one!

Ingredients:
1 pound chorizo sausage
3/4 pound chicken tenders
Salt and pepper
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15-ounce) can fire roasted chopped tomatoes
1 (15-ounce) can dark red kidney beans, drained
2 chipolte peppers in adobo sauce
1 quart chicken stock
1 bag blue corn tortilla chips
2 cups shredded pepper jack or smoked Cheddar
Suggested garnishes: chopped scallions, sour cream, avocados

Directions:
Preheat medium soup pot over medium-high heat.

Dice chorizo and chicken into bite size pieces. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a boil. Reduce heat and simmer until potatoes are tender 10 to 12 minutes.

Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Garnish with scallions, avocados and sour cream.

The Pittsburgh Steelers are playing the Jets this Sunday in the AFC Championship game.  This burger was originated created at a bar called the First Run in Oxford, OH, home of Miami University. It was named for Ben while he played there.  I’ll be serving up these burgers with some Heinz Ward French Fries!

Ingredients:
1 lb ground beef
1/2 lb bulk pork sausage
6 onion hamburger buns
18 slices cooked bacon
6 slices cheddar cheese
6 slices provolone cheese
barbecue sauce
ranch dressing

Directions: 
Combine beef and sausage, mix well.  Form six burger patties out of the meat mixture. Place in the refrigerator until chilled.  Grill patties to well done, 170°F.(There’s pork in there!).  Near the end of grilling, top each patty with a slice of provolone and a slice of cheddar to melt.

Toast buns.

Assemble burgers: bottom bun, bbq sauce, burger, bacon, ranch dressing, top bun.

Try these spicy Buffalo Wings the next time the gang is over watching football.  They are easy to make and don’t tell anyone, but they are baked and not deep fried.  So they are healthier too than the traditional buffalo wings.

Ingredients:
36 chicken wing pieces (one wing makes 2 pieces – the “flat” and the “drum”)
Olive Oil (enough just to coat)
1 teaspoon sea salt
1 1/2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 teaspoon salt
6 tablespoons Louisiana hot sauce (Frank’s is the brand used in Buffalo)
6 tablespoons unsalted butter or margarine
celery sticks
blue cheese dressing

Directions:
Preheat oven to 425 degrees F.
If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.

While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.

After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat. Return them to your baking sheet and cook for another 5 minutes.  Garnish with green onion and cilantro if desired.  Serve with blue cheese or ranch dressing on the side.

I love Bobby Flay’s style of cooking.  The blends of spice, heat and sweet make your mouth water. I like this twist on the classic queso dip is perfect.

Queso Fundido
1 tablespoons unsalted butter
1 tablespoon AP flour
1 cup whole milk
12 ounces Monterey Jack cheese, grated
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
8 ounces goat cheese, sliced into 8 slices
Roasted Poblano Sauce
2 tablespoons chopped fresh cilantro
Blue or White corn tortilla chips

1. Preheat broiler. Melt butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute. Whisk in milk and cook until slightly thickened. Remove from heat and stir in the grated Monterey Jack cheese and season with the salt and pepper.
2. Scrape the mixture into an 8-inch cast iron pan and place the slices of goat cheese over the top. Place the pan under the broiler and broil until the goat cheese is golden brown on top. Remove from the oven and drizzle with the Poblano Vinaigrette and sprinkle with chopped cilantro. Serve with chips.

Roasted Poblano Sauce
2 poblano chiles, roasted, peeled, seeded and chopped
3 tablespoons water
1 tablespoon red wine vinegar
1 clove chopped garlic
1 teaspoon honey
¼ cup canola oil
Salt and freshly ground pepper

Blend all ingredients in a blender until smooth and season with salt and pepper to taste.

Blue Corn Tortilla Chips
Canola oil
8 blue or yellow corn tortillas, cut into 1-inch strips or store-bought tortilla chips
Kosher salt

1. Heat 2 inches of canola oil in a large high-sided sauté pan over medium heat until it reaches a temperature of 360 degrees on a deep fry thermometer.
2. Add the tortillas in batches and cook until lightly golden brown and crisp. Remove to a plate lined with paper towels and season with salt immediately.

The Super Bowl has become a national holiday in this country and like any other holiday, there is food that goes with it!  Are you hosting a Super Bowl Party this year? If so, offer your football fans plenty of good food to munch on while cheering for their favorite team.  Join me as I put together a Super Bowl menu of bang bang shrimp, buffalo wings, chorizo tortilla soup, dips and other football watching munchies!

Check back often as I explore and add new recipes for your Super Bowl Party.

Buffalo Wings

Chorizo Tortilla Soup

Bobby Flay’s Queso Fundido with Roasted Poblano Vinaigrette

Super Easy Pepperoni Rolls

Bang Bang Shrimp

Mexican Egg Rolls