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January 27, 2013
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On a wing and a platter: treats for the Super Bowl

Super Bowl Sunday stands near the top as one of the most popular food days of the year. It’s second only to Thanksgiving for the amount of food consumed during the day.

The once-lowly chicken wing, which was so maligned in past decades that Kentucky Fried Chicken once didn’t even include it in its finger-licking-good buckets, has risen in stature so much that it’s now considered an all-pro.

Last year, 621 million wings were eaten on Super Bowl Sunday. The number is expected to decline this year, but not from a lack of demand. Record high corn and other grain prices are to blame for a drop in chicken production over the past year, according to the National Chicken Council.

Hamburgers, ribs, chile and salty snacks, including potato chips and tortilla chips slathered in guacamole are also popular Super Bowl eats.

If you’re able to score a package of wings, you’ll be able to prepare an Asian wing recipe supplied by Seven Feathers Casino Resort. The same wings will be available during a Super Bowl party to be held at the resort next Sunday as the San Francisco 49ers and the Baltimore Ravens fight it out in New Orleans for supremacy in the National Football League.

For those who might enjoy a different snack, we have collected recipes for four other dishes that will be featured at central Douglas County restaurants on Super Sunday. Enjoy them at the restaurants or make your own.

Spicy Asian Garlic Chicken Wings

Appetizer at Seven Feathers Casino Resort

Canyonville

Chef Larry Lydick said he knew chicken wings were a popular Super Bowl food but he wanted to come up with a recipe that’s different from the standard wing fare.

“This recipe was chosen because it’s not your run of the mill chicken wing recipe,” Lydick said. “People love it.”

A one-pound portion of wings will be priced at $2.50.

Recipe:

5 pounds chicken wings

2 large eggs

1 tbsp. Chinese five spice powder

1 1/2 tsp. white pepper

1 1/2 tsp. granulated garlic

1/8 cup fish sauce

1/2 cup Sambal chile paste

1/2 cup white wine

1/2 pound corn starch

8 cups peanut/canola oil

1 tbsp. sesame oil

1/2 cup chopped garlic

Mix chicken wings with first seven ingredients and mix thoroughly. Add corn starch and mix well. Heat peanut/canola oil to 350 degrees and add six to eight wings at a time (so they do not clump together and the oil does not cool down). Fry wings until slightly crispy on the outside, then transfer to a baking pan. Once all wings have been fried and transferred to baking pan, place in oven and cook for approximately 15 minutes at 400 degrees. Place sesame oil and chopped garlic in a large bowl and toss with the wings after they have cooked. Place on serving tray and serve.

Prime rib finger steaks

Appetizer at Brutke’s Wagon Wheel Restaurant

Roseburg

Owner Richard Liu said that meat is a good food to ease the effects of alcohol if you’re going to enjoy a cold beverage or two during the Super Bowl game. He has selected prime rib finger steaks as a special for game day.

“They have a kick, but they’re not spicy,” he said of the appetizer. “The kick doesn’t go down the throat and into the stomach. If you’re going to have alcohol, it’s good to have meat to go with it.”

A 6-ounce serving will be priced at $6.95.

Recipe:

6 oz. prime rib cut into small finger sized strips

Brown in a skillet

Sauté in a light coating of olive oil and minced garlic

Add two tablespoons of a homemade plum sauce (combination of lime juice, lemon juice, sugar and pepper) and sauté until covered

Serve meat with a light covering of chopped green onions

Splitz BBQ Chippers

Appetizer at Splitz Family Grill

Roseburg

This appetizer is fairly new to the Splitz menu and co-owner Mariah Smith expects it to be especially popular on Super Bowl Sunday.

“Finger food makes sense for the Super Bowl,” she said. “Southern fare always screams for barbecue,”

Smith said the chips have been popular with people, adding that the appetizer sells itself with its attractive look.

“There’s no specific measurements, just eyeball how much you use,” she said. “It’s just a list of great ingredients. There is no wrong way to do this one.”

The appetizer is priced at $7.25.

As far as the actual game, Smith is picking the Niners.

“We’re on the West Coast, you’ve got to go with the West Coast team,” she said.

Recipe:

A heaping pile of thick-cut (Kettle brand) potato chips

Cover with shredded cheddar cheese and crisp bacon chunks, drizzle with favorite barbecue sauce.

Heat in conventional oven or in microwave oven just until the cheese starts to melt.

Drench with additional barbecue sauce and sprinkle with sliced green onions.

Serve right away so it is warm and gooey with plenty of ranch for dipping.

Blackened catfish

with red beans and dirty rice

Mark V Restaurant

Roseburg

This collage of colorful foods is a Mardi Gras style dish, said Mark V owner Mark Vincent, adding that it’s very appropriate for the Super Bowl game that will be played in New Orleans.

Mark V has served the entree two or three times in the past eight years on Fat Tuesday, the mid-February day that marks the beginning of Mardi Gras.

“There’s something special that goes into Cajun food,” Vincent said. “I have a couple of friends from that region who have lent me great knowledge about food from their area. This is a very nice entry to what goes on in New Orleans.”

Vincent said in making this food, doing it by sight and for a balance is more important than measuring out the ingredients. He said the food is reasonably healthy.

A bar plate of catfish, beans and rice will be priced at $5 or $6, said Vincent, a lunch serving will be $9 to $11 and a dinner plate will be $14 to $16.

Vincent is picking the 49ers to win the game because “their quarterback is a ninja who has no fear.”

Recipe:

Dice a combination of red, green or yellow bell peppers

Dice onion

Sautee the peppers and onions in olive oil in a frying pan

Add a little pork fat for flavoring, chicken broth and chopped up cooked chicken parts (liver, gizzard and heart)

Add some of this mixture and cook a pan of white rice, creating the dirty rice

Add andoville and red zinger sausage pieces and red beans to the remaining chicken mixture in the pan

Season to taste with salt, pepper and garlic.

For the catfish, sprinkle a Cajun, blackening seasoning over a fillet of catfish, sizzle in a hot, oiled cast iron skillet.

Serve the rice, beans and fish separately on a plate.

Pork and sausage jambalaya

O’Farrell’s Food & Spirits

Roseburg

Chef Miguel Somoza at O’Farrell’s also decided on a traditional Cajun dish to serve on Super Bowl Sunday, as an homage to New Orleans, site of the big game. Jambalaya, a mixture of meat, vegetables and rice, is a Louisiana staple. Somoza, a native of Panama who likes his food spicy, toned down this recipe so that it appeals to a wide variety of palates. Feel free to spice it up with a hot sauce.

“They’re going to enjoy it,” Somoza said. “We’ve never offered it before. They’ll get a big plate and be able to enjoy the game.”

A serving of jambalaya will be priced at $7.99.

Recipe:

Pork and sausage jambalaya

5 pounds pork, cut into cubes

2 pounds pork sausage, cut into discs

1/4 cup vegetable oil

1 cup onions, chopped

1 cup bell peppers, chopped

1 cup green onion tops, chopped

1/2 cup parsley

6 cups water or stock

3 cups long-grain rice

salt and pepper to taste

1 tsp. cayenne pepper (optional)

Kitchen Bouquet Browning Sauce (optional)

Brown pork in the oil in a heavy pot over medium heat. Stir meat frequently to brown evenly. Remove pieces as they brown and set aside. Leave crust that develops in the pan. When meat is finished, drain oil but leave 1/2 cup in pan. Add sausage, onions and peppers, stir to mix and cook for 5 minutes on medium heat, stirring frequently. Return meat to pot. Add water or stock and simmer 15 minutes, scraping and dissolving drippings on the bottom of the pot.

Add salt and pepper and optional cayenne. Add Kitchen Bouquet, a brown sauce, if desired. Add rice, stir to distribute evenly. Cook covered for 15 minutes on medium heat or until rice is finished cooking. Fluff with a fork and serve.

• News-Review Features Editor Craig Reed can be reached by calling 541-957-4210 or by email at creed@nrtoday.com. News-Review reporter John Sowell can be reached by calling 541-957-4209 or by email at jsowell@nrtoday.com.


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The News-Review Updated Jan 28, 2013 12:49PM Published Jan 29, 2013 08:16AM Copyright 2013 The News-Review. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.