Balance out your Super Sunday with these Healthful Recipes
Posted Feb 01 2011 10:00am
I’m pretty sure I know what you’ll be doing at about 6:18 PM on Sunday. How could I know that, you ask? Because it’s the greatest show on turf – the game for all the bragging rights. Not just for the players, but for the fans and the cities themselves.
This year’s Superbowl features two of the most storied franchises of our time: Green Bay and Pittsburgh. The Cheeseheads vs. Blitzburg. I know we live in New York so it’s a bummer that neither the Giants nor the Jets are there, but it’s still exciting.
And nothing adds to a great football game like good beer and great food. But since it’s a little late to consider making a home brew in time for the game, I’ll layout the game plan for the food instead. Mix these tasty yet healthful recipes in with some of the Superbowl classics to balance things out a bit.
Yield: 1.5 Cups
2 Cloves Garlic, smashed
1 Jalapeno Pepper, seeded
½ lb Tomatillos, cored and coarsely chopped
2 Scallions, trimmed chopped
2 Tbsp Cilantro, chopped
1 Tbsp Lime Juice
1 tsp Salt
Place garlic, jalapeno, tomatillos and scallions in a food processor and pulse until finely chopped. Be careful not to overdue it – you don’t want a puree.
Transfer mixture to a bowl and add 1/3 cup of water and remaining ingredients and set aside for 30 minutes to an hour to allow flavors to meld.
Yield: 3 Cups
1 C Corn, kernels
1 C Black Beans
1 C Tomato, coarsely chopped
1/3 C Red Onion, finely diced
1 Avocado, medium dice
1 C Cilantro, chopped
2 Jalapeno Peppers, finely chopped
2 Tbsp Lime Juice
2 Tbsp Olive Oil
1 tsp Salt
Toss all ingredients in a large mixing bowl and place in fridge for 30 minutes.
Taste and adjust seasoning if necessary
The secret to a really good bakes chicken wing is getting the skin nice and crispy. Using the recipe listed below you can make as many wings as you like and try a variety of sauces until you find the flavor you are looking for.
Yield: 6 Lbs
6 Lbs Chicken Wings, fresh
See sauce recipes below
Set up steaming basket on stove and bring to a boil.
Add wings and steam for 10 minutes.
Remove wings from steamer and align in a single layer on a baking sheet and place into fridge for 60-90 minutes to cool and dry the surface of the wings.
Pre-heat the oven to 450 degrees and bake the wings for 20 minutes on each side (the goal is to get a crispy skin and then rotate to crisp the other side).
Remove from oven and toss into one of the sauces listed below.
Yield: 2 Lbs of Wings
2 Tbsp Cayenne Pepper
2 tsp Crushed Red Pepper Flakes
1 Tbsp Salt
1 C Louisiana Hot Sauce
2 Tbsp Margarine
In a small saucepan bring all ingredients to a boil and remove from heat.
Toss in wings and serve.
Yield: 2 lbs Wings
1 C Soy Sauce, Low Sodium
4 tsp Sesame Oil
4 Oranges, Juiced
¼ C Tbsp Honey
¼ C Tbsp Ginger Root, grated
1 Tbsp Garlic, minced
1 Tbsp Sesame Seeds, toasted
1 C Scallions, chopped
Combine all ingredients aside from scallions in a saucepan and bring to a boil. Allow to reduce by 1/3.
Toss wings in mixture and serve.
Yield: 2 lbs Wings
1 ¾ lbs Tomatoes
½ lb Cherry Peppers
¾ lb White Onions
2 ½ C White Vinegar
¾ C Honey
Chop tomatoes, cherry peppers (w/ seeds) and onions into large pieces and place in a medium size pot w/ vinegar and honey and bring to a boil.
Reduce heat and allow to simmer for 1 hour.
Remove from heat and cool to room temperature.
Place in a blender and blend until smooth.
Pour over sauce and serve (sauce will last 2 weeks in fridge).
Got any favorite snacks that you think we should know about? I’m giving out a free meal at The Pump to the person who posts the most creative or team-inspired game day recipe here in the comments. So huddle up and get ready to score. The clock is ticking!