FanPost

EAT ME!! With Revenge Of The Birds Super Bowl Partayyy

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Super Bowl Sunday!

Man time flies. Seems like just a few weeks ago, we were watching the Cards get ready to light up the field and finish the season with a chance for redemption and challenge the AFC for the Championship.

Well... that ship sailed about as fast as one of Logan Thomas' passes over the head of the receiver and into the seventh row at U of P stadium! Well there's always next year.

So here we go. The Pats vs the Falcons. Let’s hope it’s at least a good game. In between the SB commercials, bad calls, stopping the game every 10 mins. to check the inflation of the game balls...we have a chance to visit with friends and enjoy some good food and drink, so lets get cookin a few things to make us look like the MVP of the party.

Fan Fare

Wheel Route Wings

Suicide Squad Skins

Slobber-knocker Sausage

End Around Eggs

Dead Ball Dip

Wheel Route Wings Starting Lineup

8 pounds chicken wings and drumettes

1 habanero pepper, seeded and minced fine

2 cups orange marmalade (16-18 oz)

Medium- large disposable aluminum pan

Game Prep

If the wings are of the frozen variety, thaw the chicken in cold water. When thawed, drain the water, pat the chicken dry with paper towel, place in a large container and refrigerate.

To a small sauce pan, add the marmalade and minced pepper and heat on low stirring occasionally. You can nuke this until melted but I prefer a pan that I can keep warm by the grill.

The Game Plan

Heat the grill to low- medium. (direct heat on one side only)

Lay out the wings and grill. Cook to about ¾ done and marked well and place into the disposable aluminum pan. You will likely need to do this in batches depending on the size of the grill and to prevent flare ups.

Once all the wings have had a first grill, rotate them through again to crisp them up.

When done get them back in the pan on the cool side of the grill and brush on some of the sauce. Stir them around a bit to coat. (use as little or as much as you like) Close the lid on the grill and let them simmer a bit. Check them about every 10 min to recoat. (I also rotate the pan when I do this)

When you are ready, and the sauce starts to darken a bit, pull them from the grill and serve.

Suicide Squad Skins Starting Lineup

12 medium russet potatoes

3 tbs vegetable oil

1 small sweet onion, diced

1 red bell pepper, diced

4 cloves garlic, minced

2 pounds ground Mexican pork chorizo

2 tsp ground cumin

2 tsp paprika

Coarse salt and ground black pepper

2 cups shredded cheddar cheese (or any flavor you would like)

1-1/2 cups sour cream

1/8 cup fresh chives, chopped

Game Prep

Scrub the potatoes clean. Poke them on all sides a couple times with a fork and then massage a little vegetable oil on them. Bake the spuds in a 400 degree oven for about an hour until the potatoes are cooked a little squishy.

When the spuds are done remove them from the oven and let them cool enough to handle. Cut them in half horizontally and use a spoon to scoop out the insides, keeping about 1/4 inch of potato in the skin.

The Game Plan

While the spuds are cooling, head out to the grill with a medium to large disposable aluminum pan to cook the sausage mixture. Put the pan on a low- medium grill (one side only) and add the chorizo and brown it up. When just about cooked through add the bell pepper, onion, garlic, cumin, paprika, salt and pepper and give in a stir. Cook until the peppers are soft and the sausage crumbled and browned. Remove the mixture with a slotted spoon and put it in a small bowl. Turn the grill to low.

Keep the grease. Remember the potato you removed from the skins? Coat them in the left over sausage grease, let them cool and store in the fridge. You can use those for a breakfast buritto!

Retrieve the skins and take them out to the grill. Brush a thin layer of the chorizo grease on the cut side of the skins and inside. Place them on the grill cut side down to crisp and mark. Move to the cool side. Carefully spoon in some of the chorizo mixture and sprinkle on some cheese. Close the grill lid until the cheese melts and gets gooey. Don’t turn your back cause they will burn!

Use a pair of tongs to plate them. Top with a little sour cream and sprinkle on some chives.

Slobber-knocker Sausage Starting Lineup

2 pounds sweet or hot Italian sausage links (about 10 links)

2 tbs vegetable oil

2 large cloves garlic, crushed

1 large onion, thinly sliced

3 Anaheim or banana peppers, seeded and thinly sliced

2 red bell pepper, seeded and thinly sliced

Salt and pepper

2 or 3 pepperoncini, finely chopped

2 tbs hot pepper sauce

6 oz can tomato paste

8 oz of beer

10 hoagie rolls

The Game Plan

Heat the grill to low- medium and grill the sausages. While the sausages are grillin, in a medium disposable aluminum pan add the vegetable oil and the onion and peppers and stir them around. When softened a bit, add the garlic, pepperoncini, hot sauce, tomato paste, beer and salt and pepper. Stir well and move to a cool side of the grill or cover with foil and remove. As the sausages start to finish, (don’t overcook!) remove and put them in the aluminum pan. When all done, put the pan back on the grill to bring up the temp, and thicken the sauce, stirring occasionally. Remove and serve on the rolls.

End Around Eggs Starting Lineup

10 large eggs

1/2 cup mayo or salad dressing

1 tbs mustard

Cayenne pepper to sprinkle

1 tbs Worcester sauce

Game Prep

Hard boil 10 eggs Hint: the fresher they are the easier they are to peel.

Peel and allow to cool thoroughly in the fridge

Slice length wise and remove the yolk to a small bowl. Put the whites on a plate or other low container. Hint: if you place a piece of paper towel down first, the eggs wont slide around.

The Game Plan

With a fork mash the yolks into a fine consistency. The fewer the lumps the better.

Add the mayo, Worchester and mustard and mix well.

Spoon the mixture into the egg halves and dust with a little cayenne.

Dead Ball Dip Starting Lineup

2 sm. (16 oz) Or 1 lg. (31 oz) cans Refried beans

8 jalapeño peppers 3 chopped for Pico 2 chopped for Guac and a couple sliced for the top of the dip

7 ripe diced plum tomatoes (portion 2 for Guacamole)

3 medium avocado (Haas are best)

2 tbs lime juice

1/2 tsp ground cumin

1/4 tsp cayenne

1 medium red onion, chopped (divide by 2)

2 cloves garlic minced (divide by 2 for the Pico and the Guac)

½ tsp Tabasco Sauce, or more to taste

3/4 cups shredded Sharp Cheddar Cheese

3/4 cups shredded Monterey Jack Cheese

1 cup Sour Cream

1 cup Guacamole (see below)

1 can Black Olives

1 small can of diced green chilies

1 cup Pico De Gallo (see below)

Salt and pepper

Tortilla Chips

Pico De Gallo

(From the list above)

  • 5 ripe plum tomatoes, seeded and finely chopped

  • 1/2 the medium red onion, finely chopped

  • 1 clove garlic minced

  • 1/4 cup cilantro leaf, chopped (or more to taste!)

  • 2 -3 jalapeno peppers, seeded and finely chopped

  • 1 tbs lime juice

  • 1/2 tsp salt

    Game Prep

    Combine all ingredients; cover and refrigerate for at least an hour.

    Guacamole

(From the list above)

  • 2 jalapeño peppers chopped

  • 2 ripe diced plum tomatoes

  • 3 medium- large avocado (Haas are best)

  • 1 tbs lime juice

  • 1/4 teaspoon cayenne

  • 1/2 medium red onion, chopped

  • 1 clove garlic minced

Game Prep

Halve the avocados lengthwise and remove the pit. Scoop out the flesh and put in a large bowl and add lime juice. Add a few shakes of salt, the cayenne and mash using a potato masher or a fork. (leave a few chunks) Then, fold in the red onion, jalapeno, tomatoes, and garlic. cover and refrigerate

Bean Dip

Game Prep

In the Nukerowave, heat the beans in a small bowl with the can of green chilis (undrained) and 1/2 tsp of ground cumin and tabasco. Mix to incorporate

The Game Plan

Spread the beans on the bottom of a glass bowl or high-sided dish. (A deep 10- 12" pie dish works great)

The next layer sprinkle on the cheddar cheese

Next add the guacamole layer. Be careful not to wreck the cheese!

Next, plop your sour cream in and spread it into a single layer.

Follow this with a layer of Monterey Jack cheese and a nice sprinkling of chopped black olives.

Last, spoon a layer of Pico de Gallo.

Top with a few, or a lot of jalapeno slices

Refrigerate about an hour then serve with tortilla chips

Grab a beer, Enjoy the Game and GO CARDS!!

Riskys’ Extra Point-

If you drink…Don’t drive. If you drive… Don’t drink Don’t Be The Guy!



<em>This is a FanPost and does not necessarily reflect the views of Revenge of the Birds' (ROTB) editors. It does reflect the views of this particular fan though, which is as important as the views of ROTB's editors.</em>