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020523 food column

Bite by Bite

Conquering My Culinary Bucket List One Dish at a Time

By Emily Banks Wooten

Super Bowl LVII is one week from today and will pit the AFC Champion Kansas City Chiefs against the NFC Champion Philadelphia Eagles. Kickoff is 5:30 p.m. CST and the game will be played at the State Farm Stadium in Glendale, Ariz.

There are some interesting facts regarding this year’s Super Bowl. It will be the first in which both quarterbacks are Black – Patrick Mahomes of the Chiefs and Jalen Hurts of the Eagles. And interestingly enough, both quarterbacks have ties to the Lone Star State.

Mahomes was born in Tyler, played high school football at Whitehouse and college ball at Texas Tech. Hurts was born in Houston and played high school football for Channelview.

In what’s bound to be some kind of a record, eight other players in this year’s Super Bowl also have Texas ties:
KC’s number two quarterback Shane Buechele was born in Arlington, played for Arlington-Lamar High School and then played college ball at both UT and SMU.

Nick Bolton, a linebacker for the Chiefs, was born in Frisco and played for Lone Star High School in Frisco.

Chiefs Running Back Ronald Jones II played for McKinney North High School.

Eagles Tight End Grant Calcaterra completed his college career at SMU.

Zech McPhearson, a cornerback for the Eagles, played college ball at Texas Tech.

Groveton native Lane Johnson, who played for Groveton High School, is an offensive tackle for the Eagles.

Kyron Johnson, an Eagles linebacker, was born in Arlington and played for Arlington-Lamar High School.

Milton Williams, a defensive tackle for the Eagles, was born in Crowley and played for Crowley High School.

But enough about football. It’s time to plan our snacks for Super Bowl Sunday. I scoured previous “Bite by Bites” from over the years and have put together what I consider to be a championship array of food for game day – including two kinds of wings, some innovative jalapeno poppers, a cheeseball, a dip and a stellar margarita. Party on!

020523 food column two

Buffalo-Style Hot Wings

-2 packages full-sized chicken wings
-2 bottles Frank’s hot sauce
-1 ½ sticks melted butter

•Preheat oven to 425 degrees.
•Line a sheet pan with foil and place a baking rack on it.
•Pour 2 bottles of Frank’s hot sauce into medium size bowl. Add 1 ½ sticks of melted butter. Stir and set aside.
•Coat wings thoroughly with olive oil, salt and pepper.
•Cook for 30 minutes then turn over and cook for another 20 minutes.
•Remove from oven and with tongs dip each wing in bowl with sauce mixture then place back on baking rack on sheet pan. Once all wings have been dipped in sauce put back in oven and cook for another 10 minutes.
•Repeat above step and dip wings in sauce again and cook for an additional 10 minutes.

Julie’s Garlic Parmesan Wings
By Julie Mayes Hamrick

-2 packages full-sized chicken wings
-1 cup crushed garlic
-1 cup parmesan cheese
-1-2 sticks butter

•Line a sheet pan with foil and place a baking rack on it.
•Coat wings thoroughly with olive oil, salt and pepper.
•Cook at 425 degrees for about an hour, turning once.
•Coat with mixture of garlic, parmesan cheese and butter.
•Put back in oven to crisp, but watch or garlic will burn.

Black Pepper Cheeseball
By Andra Banks

-1 8-oz. package cream cheese
-1 package ranch salad dressing mix or ranch dip mix
-Lawrey’s seasoned pepper

•Mix first two ingredients together and form into a ball and then roll in the pepper. We usually double this.

Garlic Cheese Dip
By Andra Banks

-2 cups grated cheddar cheese
-1 cup mayonnaise (approximately)
-2-5 crushed and minced garlic cloves (give or take)
-Chopped jalapenos, to taste

•Mix all together.

Note: You could probably use fresh or pickled jalapenos. Andra uses fresh. For this batch I used two good-sized fresh jalapenos.

Debbie’s Jalapeno Poppers

-1 8-oz. package cream cheese, softened
-1-2 cups shredded cheddar cheese
-Chopped bacon, cooked
-Chopped green onions
-Fresh garlic, minced
-Cilantro, chopped
-15 jalapeno peppers

•Preheat oven to 350 degrees.
•Slice jalapeno peppers in half and remove seeds and ribs.
•Mix remaining ingredients together and spoon into hollowed-out jalapeno pepper halves.
•Bake for 15-20 minutes on a foil-lined sheet pan.

Allison’s Margaritas

-2 shots of Jose Cuervo tequila
-1 shot of agave nectar
-Juice of 1 lime
-Dash of lemon juice

•Stir well.
•Pour over ice.

Note: I rimmed the glass with chile powder and garnished the drink with fresh jalapeno slices.

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