Super Bowl Sunday is just around the corner. You’re probably planning a party or you may be going to someone else’s and have been asked to bring a dish. So here are three ideas for easy hors d’oeuvres or snacks; all three can be made ahead of time.
Brian Purdue’s Buffalo Wings
2 pounds of chicken wings
Old Bay Seasoning
½ cup butter
1 cup of Texas Pete's Hot Sauce
1 quart Crisco vegetable oil for frying
These are my friend Brian Perdue’s Wings, sort of. Brian is a former sports editor of The Fauquier Citizen and I remember having these years ago when we worked together. His directions for the recipe are actually "use one part butter and two parts of Texas Pete's Hot Sauce," but I thought exact measurements might be helpful. There are two ways you can cook the wings: either bake them, which is what Brian does or fry them, which is what I do.
This week I tried both ways and preferred them fried. You can use a black cast iron pan, but I used my wok, merely because it is deeper. Pour the oil in the pan and bring it to a very hot temperature (not a boil); it will have little ripples in it when it’s hot enough. While the oil heating up (over medium heat), you can prep the wings. You’ll want to cut the wing tip off, and maybe use them for chicken broth later. Then cut the wings in half. A good pair of poultry shears makes this task easy.
Keep an eye on the oil, and don’t let it get so hot that it smokes. Liberally sprinkle the wings on both sides with Old Bay. In batches fry the wings. Each batch will take about 10 to 15 minutes or until the wings are golden brown and floating. While the wings are cooking, melt the butter in a saucepan and mix in the Texas Pete.
Drain the wings on paper towels; then place in a large bowl. Pour the sauce over the wings and mix. You might like to keep some in reserve for dipping.
Celery with Blue Cheese Dip
(Makes 1 Cup)
Whenever I’ve ordered wings, blue cheese dressing and celery are always served with them.
Blue Cheese Dressing
2/3 cups mayonnaise (I use Hellman's regular)
3 spring onions (white part) minced
1 teaspoon finely minced garlic
1/3 cup sour cream
2 teaspoons lemon juice
2 teaspoons distilled white vinegar
¼ cup blue cheese, crumbled
salt and pepper to taste
2 -3 dashes of Texas Pete's Hot Sauce
8-12 stalks of celery cleaned and quartered
Mix all of the ingredients except for the celery in a bowl, refrigerating for at least an hour (overnight is better) for all of the flavors to blend.
(Makes 1 Cup)
Avocados tend to turn an ugly brown after they’ve been peeled. The secret to keeping them fresh and green is lemon juice. The lemon juice, an anti-oxidant, slows the oxidation and the browning process. It works on apples too.
2 tablespoons of lemon juice
2 ripe avocados
1 tomato, seeded and diced
1 tablespoon minced onion (I like red onion)
dash of Texas Pete's Hot Sauce
First squeeze the juice of the lemon to have ready for the avocado. Then gently peel the avocado and remove the pit. Put the avocado in a bowl and pour the juice all over it. With a dough blender or two forks, mash the avocados and blend well with the lemon juice. Stir in the diced tomato and minced onion and add a dash of hot sauce. Cover tightly and refrigerate if you’re not planning to serve it right away. Serve with corn chips.