The National Football League officially kicked off its 89th season on Thursday night, but today is the day millions of pigskin fans having been waiting all summer for—the first full Sunday of non-stop bone-crunching, heart-stopping, hard-hitting on-the-field action.
Given that I live in Wisconsin (not far from legendary Lambeau Field—home of the Green Bay Packers), which was ground zero for the whole Brett Favre saga (the famed quarterback came out of retirement to play for the Packers but ended up getting traded to the New York Jets) needless to say, today is a big day around here. (By the way, the Packers kick off their season Monday night against the Minnesota Vikings.)
Any football fan will tell you that you can’t have season opener without great food. Whether you are tailgating, hosting a viewing party at your home or simply going solo with your TV, remote, and recliner the following recipes willing surely make today a winning day even if your team doesn’t come out on top.
SPICED UP BUFFLALO WINGS WITH COOL CILANTRO DIP
Ingredients:
5 pounds chicken wings
Salt and pepper
1 1/2 cup green salsa (salsa verde)
2 tablespoons sliced pickled jalapenos
1 stick unsalted butter
2 large garlic cloves, minced
1/2 cup plain nonfat yogurt
1/4 cup mayonnaise
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
2 ounces blue cheese, crumbled
Celery sticks
Directions:
Preheat the oven to 450 degrees.
Spread chicken wings on 2 baking sheets in a single layer and season with salt and pepper. Bake for 40 minutes, turning once, until the wings are golden and crisp.
In a food processor, puree the hot sauce and pickled jalapenos until smooth. In a small saucepan, melt the butter with the garlic over low heat. Add the puree to the saucepan and bring to a simmer. Transfer the sauce to a large bowl.
In another bowl mix yogurt, mayonnaise, lime juice, cilantro and blue cheese. Season with salt and pepper and transfer to a small bowl.
Place hot chicken wings in the bowl with the hot sauce and toss to coat. Pour the wings and any extra sauce onto a large platter and serve. Serve with blue cheese dip and celery sticks.
SPICY SHRIMP DIP
Ingredients:
2 (8 ounce) packages cream cheese, softened
1 tablespoon milk
1 tablespoon fresh lemon juice
1 teaspoon hot sauce
1 teaspoon garlic salt
1 pound cooked peeled shrimp, chopped
2 green onions, finely chopped
1 tablespoon chopped parsley
2 cups chili sauce or ketchup
1 tablespoon horseradish
Directions:
In a medium bowl, mix together the cream cheese, milk, lemon juice, garlic salt and hot sauce until well blended and fluffy. Spread on a large plate.
In a bowl mix chili sauce or ketchup and horseradish. Spread on top of cream cheese mixture.
Place shrimp, parsley and green onions on top of the red sauce.
Cover with plastic and chill in the refrigerator 1 hour, or until firm.
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