Wednesday, August 27, 2008

Part Four: Recipes for Game Day (The food's almost as important as the game. Almost.)

Buffalo Wings

  • 1 package of frozen chicken "wingettes" or "drumettes"
  • 1 bottle of buffalo wing sauce (I like Ken's Steakhouse's buffalo wing sauce & marinade)
  • 4 tbsps of barbecue sauce
  • A spicy seasoning blend (I like McCormick Grill Mates Spicy Montreal Steak blend (it's delicious on chicken, too!) and McCormick's Grill Mates Mesquite Seasoning)
Preheat oven to 375 degrees. Divide the chicken pieces into 4 medium-sized ziploc bags. Drop about 1/4 of the bottle of buffalo wing sauce and 1 tbsp of barbecue sauce in each bag. Close bags tightly, then shake each vigorously to coat chicken pieces. Place bags in refrigerator for about 5 minutes while you line a shallow baking pan with aluminum foil and coat with cooking spray. Line the chicken pieces in a single layer in the pan. Season with spicy seasoning blend before placing in oven. Cook for 45 minutes, turning the chicken over after 20 minutes and again when 5 minutes of cooking time remain. Serve with blue cheese dressing!

Guacamole (I find that people have strong reactions to avocado. I happen to love it. And it's really good for you.)

I found this great recipe at

  • 3 avocados - peeled, pitted, and mashed
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/2 cup diced onion
  • 3 tablespoons chopped fresh cilantro
  • 2 roma (plum) tomatoes, diced
  • 1 teaspoon minced garlic
  • 1 pinch ground cayenne pepper (optional)
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately. (Don't forget the tortilla chips!)

The Game Day Cocktail: Frizzante Mojito

This recipe comes courtesy of the Martha Stewart Show and Allen Katz, Sirius Satellite Radio host (click here for more details on this and the other cocktails that Martha & Co. recommend for game day). I'm partial to mojitos...follow this recipe for a great one:

  • 6 fresh mint leaves
  • 3/4 ounce freshly squeezed lime juice
  • 1 ounce Simple Syrup
  • 1 1/2 ounces rum, preferably Cruzan
  • 2 dashes Angostura bitters
  • 2 ounces Champagne or Prosecco, chilled
In a pint or mixing glass, muddle together mint, lime juice, and simple syrup to release mint oils. Add rum and bitters; shake over ice. Strain into a cocktail glass or coupe; top with Champagne.

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