Tag Archive for 'Super Bowl'

Open Faced Skillet Chicken & Savory Stout Beer, Bacon and Cheddar Waffles with Horseradish Apple Slaw

As I plotted my Super Bowl post I decided that an anti-Super Bowl foodie post might be a bit more fun to prepare …something unusual. My requirements – the dish needed to be both sweet and savory, could be served as finger food and would add a new food element to usual game fare. Voilà – my crazy take on Chicken and Waffles. (I’ll be honest, I had hoped to serve these when the San Francisco 49ers made it to the Super Bowl this year; but alas, that was not to be. It was fun to get our team colors on, celebrate with family and friends and create this post. Many thanks to our game time hosts, Ken and Rochelle, for sharing their home and their waffle iron.)

There are quite a few theories on how this now in vogue combination of fried chicken and waffles came into being. One theory seems to date back to 1940s and 1950s with the New York City Jazz scene and artists such as Miles Davis and Thelonius Monk. In this theory, legend goes that this northern soul food tradition began when artists in New York like Monk ordered chicken for breakfast after missing dinner the night before because they were performing, then he ordered waffles as hot bread to eat with the fried chicken. That’s one historical theory, the other is that in Pennsylvania Dutch Country people had been eating a similar combination for years but smothered the chicken with gravy. It makes since knowing that waffles culture here in North America started with Dutch colonist in sixteenth century New York, New Jersey, and parts of Pennsylvania. No matter which story you subscribe to, this dish is divine and had my biggest skeptics going back for seconds.

Open Faced Skillet Chicken & Savory Stout Beer, Bacon and Cheddar Waffles with Horseradish Apple Slaw

Spicy Skillet-Fried Chicken Wedges

Chicken Ingredients

2 TBS kosher salt, divided

2 tsps plus 1 TBS black pepper

1 1/2 tsp paprika

3/4 tsp cayenne pepper

1/2 tsp garlic powder

1/2 tsp onion powder

5-6 chicken breasts, flattened to 1/4-inch

1 cup buttermilk

1 egg

1/2 cup water

3 cups flour

1 TBS cornstarch

peanut or vegetable oil

Chicken Directions

In a small bowl, mix together 1 TBS salt, 2 tsps black pepper, paprika, cayenne, garlic powder and onion powder. Season chicken in spices, cover and let chill 4 hours to overnight. One hour before cooking, remove chicken and allow to come to room temperature. In a medium bowl, mix buttermilk and water. In a medium size bowl, mix together flour, cornstarch 1 TBS salt and 1 TBS pepper.

Pour oil into a 10-12 inch cast iron skillet, setting temperature on medium high (if you have a deep frying thermometer, temperature should reach 350 degrees). Line a baking sheet with aluminum foil, set a wire rack down (or if one is not available line with paper towels).

Using one hand for wet ingredients and the other for dry ingredients, dredge one piece of chicken at a time first into buttermilk mixture (allowing excess to drip off) then into four mixture (tapping against bowl to shake off excess flour). Place all piece in skillet and fry, turning with tongs every 2-3 minutes. Adjust heat to maintain approximately 300-325 degrees, until crust is a deep golden brown.

Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack. Allow to cool before serving. Cut pieces in half, or to fit the size of the waffle, and set aside.

Savory Stout Beer, Bacon and Cheddar Waffles

Waffles Ingredients

6-8 slices thick cut bacon

4 TBS brown sugar

2 tsps black pepper (more or less, to taste)

1/2 tsp baking powder

1/4 tsp baking soda

1/4 cup cornstarch

3/4 cup flour

1/2 tsp salt

1/2 cup buttermilk

1/4 lb cheddar cheese, shredded

1 egg

1/2 cup Stout Beer or Amber Ale

1/3 cup vegetable oil

maple syrup, to taste

Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and place wire cooling racks on the sheets. In a small bowl, mix together brown sugar and pepper until well combined.

Lay the bacon out on the cooling racks and sprinkle evenly with half of the brown sugar and pepper mixture. Press the sugar and pepper into the bacon, and bake for 10-15 minutes. Then flip it over and sprinkle the remaining sugar and pepper on the bacon, and bake for another 10-15 minutes. Check the bacon regularly to prevent burning. Allow to cool for 5 minutes before chopping into bite sized pieces. Set aside.

In a medium bowl combine baking powder, baking soda, cornstarch, flour and salt. In a second bowl combine buttermilk, beer, egg and vegetable oil. Mix well. Add the wet ingredients to the dry and mix thoroughly until there are no lumps. Lastly mix in the bacon and cheddar cheese.

Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter should allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles.

Makes 10-12 waffles.

Horseradish Apple Slaw

Slaw Ingredients

2 tsp cider vinegar

1 TBS prepared creamy horseradish

1/4- 1/2 cup sour cream

1/2 head green cabbage, shredded (4 cups)

2 crisp small apples (such as Granny Smith), cut into matchstick-size strips

1 bunch scallions (white and light green parts), thinly sliced

1/2 tsp salt

1/4 tsp pepper

Slaw Directions

In a large bowl, whisk together the sour cream, horseradish, vinegar, salt, and pepper. Add the cabbage, apples, and scallions and toss.

To assemble the open faced sandwich…waffle, chicken, slaw and enjoy it is a great blend of textures and flavors.

When the game was over, I captured one of my nephew’s devouring this 49er cupcake. While this photo has nothing to do with my chicken and waffles recipe, it has everything to do with the end of our football season. And besides, who could resist those blue eyes?!

Deliciously Organic Post-Super Bowl Recipe

While attending BlogHer Food ’10, I was invited to a party named La Petite Soirée. Much to my surprise, at the end of the night, there was a gift certificate to receive a copy of ‘Deliciously Organic’ by Carrie Vitt. The cover alone was a draw, well selected words ….simple dishes, vibrant flavors everyone will love. Upon receiving the book I couldn’t wait to take out a pad of Post-It notes to mark the recipes that I “must try”. The list was long, and I am still working through it, but a few nights ago, when I was trying to think of a great new recipe to bring to a Super Bowl party, this recipe caught my eye.

My finished photo of the crisps is tucked away at the very end of this post as it looks nothing like the photograph in Carrie’s book, but I don’t care one bit, because this recipe is full of delicious flavors. Enjoy it!

Brie and Walnut Crisps


4 oz double or triple cream Brie, room temperature, rind removed
1/2 cup (1 cube) unsalted butter, room temperature
3/4 cup whole wheat flour
1/3 cup walnuts, chopped
1/4 tsp salt
4 dashes cayenne pepper
1 tsp ground rosemary
2 dashes paprika


In a food processor, pulse together Brie and butter until smooth. Add flour, walnuts, salt, cayenne, and rosemary and process until dough is smooth and just starts to form a ball. Dough will be very soft.

Place a sheet of parchment paper on the counter. Place dough onto the parchment paper and form into a log. Wrap the remaining parchment paper around the dough and then roll dough on the counter until it stretches into a log about 2-inches thick. Refrigerate a minimum of 3 hours.

Adjust the rack in the oven to the middle position and then preheat the oven to 350 degrees.

Unwrap dough and slice into 1/4 inch thick slices. Place each round on a baking sheet lined with unbleached parchment paper, making sure to leave about 1/2 an inch in between each because they will expand slightly when baking. Bake your crackers at 350 degrees for 22 minutes or until edges are golden brown. Remove from oven and sprinkle lightly with paprika. Allow your crackers to cool on the cookie sheet and serve at room temperature.

Note: These crackers are delicious on their own or would be paired nicely with some fresh fruit such as a thin slice of pear with a touch of honey drizzled on top. Once cooked, the crisps are very delicate, take care when moving off of the cookie sheet.

Makes 25 crisps.

As a compensated Foodily Brand Ambassador, you can also find this recipe at www.foodily.com.

What do ya love? Keys to a Successful Bowl-en-tine Meal

So much to love in the next few weeks. Do you love the Super Bowl? Do you love the romance Valentine’s Day? Do you love the one your with? Whatever it is that you love, there are some fun days to prepare for and food is key! Yes- you need to make sure that you have your food ready to go. A fun way to ring in either of those days is to go red, get fired up or go home!

I pulled together a few recipes from the blog to get your Bowl-en-tine juices flowing:

Hot Mess Spiced Nuts
(great name, easy to make, just do it!)

Savory Drumettes (a crispy juicy treat –SEE RECIPE BELOW)

Fondue Pasta
(Cuz Cheese is a Crowd Pleaser)

Red Velvet Cup Cakes (for the romantics)

or if you need to connect w/your inner chocoholic and need a serious dose of caffeine to offer your guests…..skip the mini cake and opt for these amazing brownies with a twist.

The Ultimate Cappuccino Brownie (chocolate = Good)

Lemon-aid Blur (get the party started, featured drink for party of 2 or 20)

The key here is that all of these things can be done ahead of time. For a Super Bowl you can serve the mac ‘n cheese in small ramekins for easy individual servings; for the V-day meal serve the mac ‘n cheese along side a nice salad.

Whichever event you do – make it memorable. Incorporate cool serving ideas and make 90% of it ahead of time so that you can kick-back and enjoy the meal ….and the beverage!

Sue’s Sumac Drumettes

The best part about this recipe is that there are only three ingredients besides the chicken: seasoned salt, sumac and pepper. To find other delicious dishes from Sue go to www.justforlicks.com

Photo: www.justforlicks.com

Savory Sumac Drumettes


2 pounds chicken drumettes
2 ¼ tablespoons sumac (available at any Mediterranean market)
1 ¼ tablespoons seasoned salt
½ teaspoon coarsely ground pepper
Flat leaf parsley for garnish


Preheat oven on broil at 500 degrees.

Rinse chicken drumettes in a colander. Set aside. Line a 12 x 18 baking sheet with aluminum foil, covering the sides. This makes for easy clean up and protects your baking sheet from scraping any stuck-on chicken.

Line up the drumettes on the baking sheet making sure they do not touch.

Using half of your ingredients, sprinkle drumettes evenly first with seasoned salt, then sumac, then pepper. For even coating, it may be easier to use your fingers. With tongs, flip them over and repeat on the other side.

Broil on the second level from the top for fifteen minutes – depending on the heat of your oven. They should look dark brown and crispy. Take out of the oven. If there are any fatty drippings on the baking sheet, drain them off in the sink. Turn the chicken over and broil for ten more minutes until dark golden brown and crispy.

These drumettes do not have the texture of buffalo wings, which are slightly gooey. These are crispy and juicy. They are so flavorful that there is no need for any dipping sauce.

>Personal Gina commentary – These drumettes are great as an appetizer or to accompany another dish, like mac ‘n cheese. Just be sure to have your napkins ready because your digits will be messy. WARNING: once you have ONE drumette, you’ll have FIVE more. Just. That. GOOD! <