Super Bowl food: Guacamole, Buffalo wings and blue cheese dip

Beer Battered Turkey Strips. Recipe courtesy of Ontario Turkey (makesitsuper.ca)

Beer Battered Turkey Strips. Recipe courtesy of Ontario Turkey (makesitsuper.ca)

Rita DeMontis, National Food Editor, QMI Agency

, Last Updated: 10:07 AM ET

It’s Super Bowl weekend with this most coveted game taking place this Sunday at MetLife Stadium in East Rutherford, New Jersey. This year it's the Denver Broncos against the Seattle Seahawks — and you don't have to be a football lover to enjoy the game, along with the food.

And you still have time to plan; here's a selection of recipes perfect for game day and good to keep around for future events (like spring and summer entertaining — and yes, before you know it, it'll be time for the long weekend and outdoor eating!).

Dos Caminos Guacamole

Guacamole's a wonderful addition to any Super Bowl event. And this recipe has to be one of the best around. Recipe courtesy of Dos Caminos restaurants (doscaminos.com).

1/4 cup (60ml) diced Spanish onion, divided

2 tsp. (10ml) chopped chilies (either jalapeno or serrano or a 50/50 mix of the two), divided

2 Tbsp. (30 ml) chopped fresh cilantro, divided

1 small tomato, seeds removed, diced tomato

Juice of half a medium lime

1/4 tsp. (1ml) kosher salt

1 ripe avocado (preferably Haas)

In bowl, add half of onion, hot pepper, cilantro and all of salt. Using a pestle or flat side of spoon, carefully grind ingredients into a fine paste to release all juices. Cut avocado in half, remove seed and score flesh. Using a spoon, scoop out flesh and place in bowl with paste. Mash well but not too much — leave avocado slightly lumpy. When avocado is mixed well, add rest of onion, hot pepper and cilantro. Mix thoroughly; fold in tomato, lime juice and taste to adjust seasoning. Serve with nacho chips.

Serves 2.

Boneless Buffalo Wings

What's Super Bowl without wings? In this recipe, courtesy of Eating Well (eatingwell.com), the saturated fat and sodium in this football party favourite has been dramatically cut - just add a generous serving of crunchy vegetables with the lighter version of blue cheese dip that follows this recipe.

3 Tbsp. (45ml) EACH: nonfat buttermilk, hot pepper sauce, (such as Frank's red Hot), divided

3 Tbsp. (45ml) distilled white vinegar, divided

2 lbs. (1 kg) chicken tenders

6 Tbsp. (90ml) EACH: whole-wheat flour and cornmeal

1/2 tsp. (2ml) cayenne pepper

2 Tbsp. (30ml) canola oil, divided

2 cups (500ml) EACH: peeled carrot sticks and celery sticks

Spicy blue cheese dip (recipe follows)

Whisk buttermilk, 2 Tbsp. (30ml) hot pepper sauce and 2 Tbsp. (30ml) vinegar in a large bowl until combined, add chicken; toss to coat. Transfer to refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.

Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk remaining hot sauce and vinegar in a small bowl. Remove chicken from marinade and roll in flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of chicken with cayenne.

Heat 1 Tbsp. (15ml) oil in a large nonstick skillet over medium-high heat; add half chicken, placing each in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with remaining oil and chicken, reducing heat if necessary. Transfer to the platter. Drizzle chicken with the reserved hot sauce mixture. Serve with carrots, celery and spicy blue cheese dip.

Makes 8 servings.

Spicy Blue Cheese Dip

Make this your dip for boneless Buffalo wings and crunchy vegetables instead of a higher-fat blue cheese dressing. Recipe courtesy of Eating Well (eatingwell.com).

3/4 cup (175ml) reduced-fat sour cream

3/4 cup (175ml) crumbled blue cheese

1 Tbsp. (15ml) distilled white vinegar Pinch (or more) cayenne pepper

Whisk sour cream, blue cheese, vinegar and cayenne in a small bowl. Serve with boneless Buffalo wings.

Barbecued Asian Back Ribs

I've adapted this recipe from putporkonyourfork.com with some added zing.

2 racks Canadian pork back ribs

3 cups (750 ml) hot water

3 scallions

1/2 cup (125 ml) hoisin sauce

1/4 cup (60 ml) soy sauce

1/4 cup (60 ml) rice or cider vinegar

1/4 cup (60 ml) dry sherry or rice wine

2 Tbsp. (30 ml) Dijon mustard

1 Tbsp. (15ml) packed brown sugar

2 cloves garlic, minced

1 Tbsp (15 ml) minced fresh ginger

Pinch five-star spice

1 tsp. (5ml) dried chili flakes

Pre-heat oven to 325F (160C). Remove thin, translucent membrane from the non-meaty (concave) side of ribs. This will allow flavours to penetrate more effectively and give a more tender end product.

Combine all remaining ingredients, except ribs and water, to make barbecue sauce. Place ribs in a 2-inch (5-cm) deep baking sheet or dish with water and cover with foil. Bake in oven for about 1 hours, or until meat begins to shrink away from bone tip and meat is easily pierced with a knife point. At this stage, ribs can be refrigerated for up to three days.

On medium-high heat, grill ribs for about 20 minutes, turning and basting ribs frequently. Be careful sauce does not caramelize and burn. If not watching ribs throughout, reduce heat to medium and lengthen cooking time to 30 minutes. When ribs have a deep, mahogany glaze, remove, slice and serve.

Alternatively, place ribs in a deep covered roasting pan with lid; pour sauce over ribs, cover and bake for 45-60 minutes, until ribs have deep glaze and are fork-tender.

Serves 4.

 

Beer Battered Turkey Strips

Light, crispy batter covers delicate and moist strips of turkey breast. Enjoy these strips on their own with fries or with your favourite dipping sauce. Use a beer that you enjoy drinking – darker or stronger ales will provide bigger flavour in the batter. Recipe courtesy of Ontario Turkey (makesitsuper.ca).

3 pkgs (400 g each) boneless skinless turkey slices, tenders or strips

3/4 cup (175 mL) all purpose flour (plus extra for dredging)

1/2 cup (125 mL) cornstarch

1 tsp (5 mL) baking powder

1 1/2 tsp (7 mL) garlic powder

1 tsp (5 mL) salt

1/4 tsp (1 mL) cayenne

1 bottle (331 mL) dark or strong ale

Flaked sea or kosher salt (optional)

Cut each turkey strip lengthwise into halves or thirds; set aside.

In a large bowl, whisk together 3/4 cup (175 ml) of flour, cornstarch, baking powder, garlic powder, salt and cayenne. While whisking, slowly pour in enough of the beer until mixture resembles a thin pancake batter. (You will have just enough left to enjoy while you are frying the strips.)

In a large deep heavy saucepan, heat about 3-inches (7 cm) of oil over medium high heat to about 350F to 365F (176C to 185C) or alternatively use a deep fryer.

Dredge the turkey strips in some flour and shake off excess, then dip into beer batter and let excess drip off. Carefully add a few turkey pieces at a time into the oil and fry for 3 to 5 minutes, turning occasionally until golden brown and no longer pink inside. Remove with a slotted spoon to a paper towel lined plate and repeat with remaining pieces. Sprinkle with salt, if using.

Makes about 24 pieces.

TIP: To reheat turkey strips place on baking sheet in 350F (180C) oven for about 10 minutes or until heated through.


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