Super Bowl Snacks: Wings, Nachos, Potato Skins

I had a request today for Super Bowl food. (How funny is the new stadium, people in town call it the toaster!) I admit I have never thrown a Super Bowl Party or any sports party for that matter, but here are somethings I think you should eat:

-Wings-

1 cup all-purpose flour

3 teaspoons Cavender's

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

1 egg

1 cup milk

2 chicken breast fillets

4-6 cups vegetable oil

1/4 cup Crystal or Frank's Louisiana hot sauce

1 tablespoon butter

On the side: bleu cheese dressing (for dipping) & celery sticks

Combine flour, salt, peppers and paprika in a medium bowl.

In another small bowl, whisk together egg and milk.

Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.

One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.

When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.

When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.

As chicken fries, combine the hot sauce and butter in a small bowl. Microwave sauce for 20-30 seconds or just until the butter is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and butter in the saucepan over low heat and stir until butter is melted and ingredients are blended.

When chicken pieces are done frying, remove them to a plate lined with a couple paper towels. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce.
Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side. Serves 2-4 as an appetizer.

-Nachos-

1 pound Mexican chorizo, removed from casings and crumbled

1 tablespoon chopped garlic

1/4 teaspoon ground cumin

2 cups cooked pinto beans

1/2 teaspoon chili powder

1/4 teaspoon salt

Water

Large, restaurant style corn tortilla chips

1 1/2 cups grated pepper jack

1 1/2 cups grated sharp cheddar

1 small white onion, sliced into thin rings

5 large jalapenos, stemmed, seeded, and chopped, or to taste

1 cup sour cream

1 tablespoon fresh lime juice

Chopped fresh cilantro leaves, for garnish

In a large skillet, cook the chorizo, garlic, and cumin, stirring, over medium-high heat until the sausage is browned and the fat is rendered, about 5 minutes. Remove and drain on paper towels. To the fat in the pan, add the pinto beans, chili powder, salt, and 1 to 1 1/2 cups water (depending on the moisture in the beans). Cook over medium heat until warmed through, smashing with the back of a heavy wooden spoon or potato masher until chunky/smooth. Remove from the heat.
Preheat the oven to 450 degrees F.
On a large, oval ovenproof platter or in a large baking dish, spread 1 layer of chips. Top with a layer of 1/2 of the beans, then 1/2 of the sausage, cheeses, onion rings, and chopped jalapenos. Repeat with another layer of chips, beans, sausage, cheese, onions and jalapenos. Bake until the cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven.
In a small bowl, whisk together the sour cream and lime juice, with a pinch of salt. Drizzle over the nachos, garnish with cilantro, and serve immediately.

-Loaded Potato Skins-

4 large potatoes, washed
4 tablespoons olive oil
4 tablespoons thinly sliced scallions
8 tablespoons Cheddar and/or Monterey Jack cheese
4 slices of bacon, cooked and crumbled
16 ounces sour cream
Salt

Preheat oven to 400 degrees. Pierce potatoes with a knife and bake 45 minutes, or until tender. Cool.
Cut potatoes in half lengthwise and scoop potato out, leaving a 1/4" of potato on the skin.
Halve potatoes again then brush the inside of the potatoes with olive oil and sprinkle with salt. Place under broiler for about 5 minutes or until light brown.
Fill skins with cheese, scallions and bacon. Broil until cheese melts and serve with sour cream.

Have fun watching the game!