One wingie-dingie... two wingie-dingie

So the Patriots came up short against the Giants again.  Bummer.  So let's talk Superbowl food instead.  We went over to Chris and Monica's house for the game and we over-catered, as usual. 

There were:

• Hummus and Crudites
• Cal-Poly Smoked Gouda
• Parmesan and Dried Apricots
• Mushrooms on Toast
• Asian Wings
• Hot Wings
• Caesar Salad
• Lamb Meatballs with Pine Nuts and Pomegranate Molasses Glaze

We can't speak for anything but the Hot Wings and the Caesar Salad about which we have posted previously.  Oh wait, no we haven't.  Here's the recipe that Peta used from the Reluctant Gourmet.  Jim cannot vouch for its quality since he couldn't focus on anything but the wings and the game.  However, the other party-goers were happy with the flavor and we'll probably use that recipe again.

As for the Hot Wings, Jim used this recipe to satisfy his desire for those wings that come out of the kitchen that blow apart your sinuses.  Unfortunately, this recipe was not that one.  Here are the ingredients:

• 4 to 5 pounds chicken wings
• Freshly ground black pepper
• Salt (if desired)
• 4 cups vegetable oil
• 4 Tablespoons butter (1/2 stick)
• 5 Tablespoons Louisiana-brand hot sauce or Tabasco sauce
• 1 Tablespoon white wine vinegar 

Jim did take heed of a comment on the page to coat the wings in butter first and then add the hot sauce and vinegar.  It made sense and this technique did indeed create a crispy wing.  However, the wings were not nearly hot enough and the bleu cheese dressing was not even needed to cool things down.  [At this point, Jim doesn't follow a recipe for the dressing anymore.  He added varying amounts of mayonnaise, crème fraîche (one part buttermilk to seven parts cream, shake well, leave on the counter covered with a paper towel then refrigerate), Worcestershire sauce, lemon juice, black pepper and crumbled bleu cheese and checked with Peta to make sure that it was good enough.]

The fault of the lack of heat was probably using a store brand "Louisiana" hot sauce without even checking the heat level.  Just inexcusable laziness.  Adding cayenne and a bit more vinegar for the added tang could have done the trick.  Maybe?  We'll find out next season...

Jim & Peta