Sniff. Sob. Waaaa.
No, that’s not K, darling child that she is almost sleeping through the night. That’s me, mourning the end of yet another football season. This was a rough one for me. My fantasy team stunk–I lost my first two draft picks in the first week with season-ending injuries. My college team, for which I had such high hopes (Go NOLES!), didn’t show up this season. And my pro team, Go Steelers, did just well enough to get into the playoffs but injured themselves so badly in the process they didn’t have a prayer of making it to the big dance.
So. Here we are. End of the season on Sunday. Pats, Giants, couldn’t care less except I will care less when there’s no football at all. So, to mourn the end of another football season, I will celebrate all of the close match ups, overtime victories and losses, wide left field goal attempts, with a fabulous Super Bowl-worthy spread. But my goodness, I’m not going to put any effort into it.
While I wouldn’t serve the wings to little ones, the chili and guacamole are appropriate for kids over a year or so.
I love Buffalo wings, but they are seriously so bad for you. Deep fried, tossed in hot sauce and butter…I don’t even want to think about how many points they are. And if you make them the traditional way at home, it’s a messy and dangerous endeavor–especially with kids around.
So I use a MUCH easier, and probably a little bit healthier, method: I bake them.
Put your cookie cooling racks on a baking sheet. Then rest the wings on top and bake for an hour. The grease drips away, and the wings still get nice and crispy. Then just toss in Frank’s hot sauce. No need for butter in my opinion.
What’s a Super Bowl without a big pot of chili? Especially a big pot of chili that doesn’t require any attention from you. A little prep the night before, simmer away all day and you’ve got yourself a party.
My mom was born and raised in California, so she’s always made guacamole as part of a football spread. I think it’s a requirement in Cali–you’re not allowed to leave the state until you’ve perfected guacamole. After years of watching her make it, this is as close as I can get to her recipe.
Now, the only question is: should I serve Brooklyn IPA or Sam Adams?
What kind of food are you making for the big game?