(Jan. 31, 2020) Don’t feel like going out to a bar or restaurant to catch the Super Bowl on Sunday, but still want to snack on some tasty treats?
Here are a few recipes to make at home and enjoy while watching the big game, provided by Ocean City Today and Bayside Gazette’s food columnists, Deborah Lee Walker and Paul Suplee.
Garlic Horseradish Chicken Nuggets
1 cup hot sauce (Texas Pete’s)
1/2 cup oil-roasted garlic (recipe follows)
1/4 cup Ground horseradish
1. Combine all ingredients and allow to sit in refrigerator overnight.
2. Simply fry or bake your chicken nuggets and toss with the sauce.
This sauce also goes perfectly with chicken wings, Suplee said.
Fried Green Beans
1 pound Fresh green beans
oil for frying (use a Fry-Daddy or similar fryer to prevent fires)
1 cup AP Flour
1/4 cup cornstarch
Salt, pepper and granulated garlic to taste
Soda water, as needed
1. Snip the green beans and wash.
2. Heat the oil.
3. In a bowl, combine the flour, cornstarch and seasonings.
4. Add soda water until it is a nice, loose tempura batter.
5. Dip the beans in one at a time, quickly and carefully placing them in the fryer.
6. Fry until golden brown and bean is cooked.
7. serve with Cucumber-Wasabi dressing or Ponzu sauce.
3 pounds cream cheese
1 pound sour cream
12 ounces grated cheddar cheese
8 ounces Parmesan cheese
Juice of 1 lemon
Old Bay seasoning to taste
Dash of hot sauce
1. Soften the cream cheese and then combine all ingredients.
2. Carefully add your crabmeat last, gently folding it in so that you don’t break up those beautiful lumps.
3. Bake in a casserole dish and serve with bread, crackers, fried pita, tortilla chips or whatever strikes your fancy.
Pepper Jack cheese, cubed
salami, cut into ½-inch slices, and cut in half
artichoke hearts (that have been marinated), quartered
extra-virgin olive oil
crushed red pepper flakes
freshly ground coarse pepper
1. Place one black olive, one green olive, one cube of Pepper Jack cheese, one piece of salami, and one pepperoncino pepper on a mini skewer.
2. Brush with extra-virgin olive oil and add a light dusting of crushed red pepper flakes, thyme and freshly ground pepper.
Feel free to substitute veggie and meats according to personal preference, Walker said.
(Eastern Shore Style)
1 pound deveined shrimp (16/20 count)
¼ sweet onion, finely chopped
¼ tender celery, finely chopped
1/3 cup Hellmann’s mayonnaise
Old Bay seasoning to taste
kosher salt to taste
1. Steam shrimp just until it turns opaque. Remove from heat and allow to cool. Remove shells and tail. Freeze shells for future seafood stock (optional).
2. Using paper towels, squeeze the natural juice out of the onions and celery
3. Combine all ingredients and mix thoroughly. Refrigerate for 1 hour before serving on slider rolls.
Serving shrimp salad on slider rolls allows you to control the portion size and keeps the dish more cost effective, Walker said.
Fried Buffalo Wings
1/8 cup of table salt
3 pounds chicken wings
canola oil for frying
2 cups of flour
1 large bottle favorite wing sauce
2 (2 gallon) Ziploc bags
scallions, thinly sliced
1. Combine salt and chicken wings in Ziploc bag. Add enough water to cover wings. Place Ziploc bag in the second Ziploc bag and refrigerate for 24 hours.
2. Rinse wings and pat dry with paper towels.
3. Heat oil in a large deep (heavy duty) pan until it reaches 375 degrees.
4. Dredge wings in flour, shaking off excess.
5. Fry wings for about 12 minutes. Toss wings in a medium bowl with wing sauce. The wings can be placed on a grill or under a broiler for extra browning (optional). Garnish with scallions.
Brining the chicken wings ensures moist, succulent wings, Walker said.