Tom is a thief.
No, not Tom Brady. Tom Lynch.
Don’t know Tom Lynch? You should. He’s the multi-talented editor and page designer who lays out a lot ... and I mean a lot ... of the pages you enjoy every Sunday.
Tom also stole the Super Bowl food package I was planning to use today in NHLife for Wednesday’s Food section.
He said that running party tips on the day of the Super Bowl is too last-minute.
Unlike the rest of the world, Tom apparently doesn’t do his Sunday Patriots party shopping at the Market Basket or Hannaford in Bedford. What a crush.
Despite Tom’s best efforts to submarine my content plans, I’ve taken the party to the people.
We received some great responses to our online Super Bowl food questionnaire — we’ll get to those in a sec.
But first, we have a few Sunday News food creations for the last-minute party planner or big game guest in need of some hurry-up offense.
These tasty hot wings can be served right out of the oven or with an accompanying hot sauce. They are crisp and savory wings with a nice zing but not overly hot. (My 71-year-old mother thought they were just right during the AFC Divisional round against the Chargers.)
The key is the shake and bake (Tom’s suggestion, actually). A thorough flour coating on the wings helps the spices stick and allows your choice of sauce to cling.
About 25 wings (2 to 2 1/2 lbs)
2 tablespoons flour
2 teaspoons chili powder
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. each salt and pepper.
Preheat oven to 450 degrees.
Place wings, flour and spices in a gallon Ziplock bag. Seal and shake until wings are coated.
Spread wings on a baking sheet evenly. Cook for about 50 minutes or until crispy (If the chicken bones cook up a little black that’s OK.)
Wing sauce: The Sunday News likes it hot. Don’t come to our office at 100 William Loeb Drive in Manchester on a Saturday night with mild gruel. You’ll be asked to leave.
In that spirit, we coated our seasoned wings with the recipe on the Texas Pete Hotter Hot Sauce bottle. It was perfect.
2 tbsp. butter.
3 tbsp. Texas Pete Hotter Hot Sauce
Melt butter. Mix butter and hot sauce in a medium sized bowl. Add wings and toss.
Serve with celery sticks and blue cheese or ranch dressing for dipping.
Loeb Drive Pork Tacos
This slow-cooker dish was a crowd pleaser at our friends Beth and Tony’s house for the AFC Championship game. The tenderloin is lean and comes out moist. The pork is great for tacos or add barbecue sauce and buns for sliders.
Beth had a football-shaped platter we used to spread out all the taco fixings. Five-inch soft flour tortillas were great for hand-held portions.
Guests also used the pulled pork with chips and on-the-fly chili cheese fries (kind of a gut-buster but pretty tasty.) The best thing about this recipe is that it’s not an all-day affair. The tenderloin cooks up in two hours — even if you double the recipe for a crowd. The dish is also portable: Bring the pulled pork in the slow cooker and warm it up in a few minutes once you get to the party.
1 pork tenderloin, about 1 1/2 pounds (silver skin removed. This is important; look it up if you’re not sure how to do it.)
2 tsp. brown sugar
2 tsp. chili powder
1 tsp. kosher salt
1/4 tsp. pepper, onion powder, garlic powder
Cut the trimmed tenderloin into 5 to 6 equal chunks.
Mix the spices in a medium bowl and add your tenderloin and stir to coat.
Place the meat in the bottom of your slow cooker and heat on high for 2 hours.
After two hours, remove the meat and shred. Mix the shredded pork back into the liquid in the slow cooker. Cook for 15 to 20 minutes.
Suggested taco fixings: Shredded sharp cheddar cheese, guacamole, soft tortillas, salsa and hot sauce.
Readers weigh in
Sunday News readers had some great ideas for party snacks too.
Here are a few:
• “Mini nachos. It’s easy and quick. Fillable tortilla chips (Scoops), shredded cheddar, salsa, and whatever else you like (guac, shredded chicken, hamburg, etc). Put cheese and meat, if using, in each scoop. Zap to melt cheese and warm meats. Add guac and salsa to each scoop. Delicious finger food.”
• “Buffalo chicken dip. Shredded chicken, softened cream cheese, Frank’s Red Hot, diced celery and lots of shredded Mexican cheese. Combine all and bake! Serve with Tostitos Scoops or your favorite chips! Make a double batch it’s that good! PS. Must use Franks Red Hot. No substitute!”
• “Buffalo chicken dip but with a chorizo and black bean too!”
• “Sausage dip, great taste, hearty dip. Jones hot sausage, 16 ounces of cream cheese, 1 can Rotel Chilies. Mix well and heat, serve hot!”
• “Queso dip and Tostitos. Can of rotel (diced tomatoes) , pack of Velveeta chips, jalapenos: microwave.”
• “1 jigger vodka, 3 jiggers of sake, 3 jiggers of OJ, shake well w/ rocks, serve in a highball glass.”