Buffalo wings with crispy skin and juicy meat? Epic 5 -zone nachos? Yes please!  Fox News's Lilian Huang Woo gets ideas for a hit Super Bowl part from Rhoda Boone of Epicurious.com, experts at Southern Living, and author Mary Giuliani.

 

Take a listen:

Photo credit: Adrien Broom from The Cocktail Party: Eat Drink Play Recover: Mary Giuliani
Photo credit: Adrien Broom
from The Cocktail Party: Eat Drink Play Recover: Mary Giuliani

 

 

Mac And Cheese Taco with Guacamole
Ingredients
1½ cups whole milk or half and half
½ cup Velveeta cheese, diced small
¾ cup each Gruyere, sharp Cheddar, Fontina cheese, diced sm
all or shredded
¼ cup blue cheese
¼ cup grated Parmesan cheese
1 teaspoon Chipotle pepper puree
½ box Ronzoni
tubetti
pasta
Kosher salt
3 teaspoons canola oil
36 mini taco shells
½ cup guacamole
Method
1.
In a medium pot on high flame bring 3 quarts of water to a
boil, add a
generous amount of kosher salt to the water. Taste the
water. It should taste
salty like the ocean. This will flavor the pasta. Add the
pasta, stir and simmer
for approximately 8 minutes or according to the package. Once th
e pasta is
cooked, drain into a colander then lay out flat in a shallow
pan to cool down
to room temperature.
2.
Wait about 10 minutes then add 3 teaspoons oil and mix through the past
a to
avoid it becoming clumpy. Set aside to cool until needed.
3.
To prepare the cheese sauce: Fill a medium pot one-third of
the way up with
water. Place a larger stainless bowl over the pot, set on
a medium flame. Add
the milk and allow it to heat up. Using a wooden spoon stir in
the cheese, in
handful size amounts and repeat until all the cheese is mel
ted in. Check the
consistency. If it is too thin and won't stick to the pasta,
add more cheese.
Add a bit m ore milk if it appears to be too thick.
4.
Stir in the teaspoon of chipotle puree, add salt and taste,
adjust if needed.
When ready to serve use a small sauté pan, add a ladle
of cheese and about a
1-½ cups cooked pasta.??
Stir to heat through.
5.
Spoon the macaroni into the taco shells and garnish with guacamole and
chipotle cream on top.

Buffalo Chicken Wings From Epicurious.com Photo credit: Gourmet Studios
Buffalo Chicken Wings From Epicurious.com
Photo credit: Gourmet Studios

INGREDIENTS

  1. For blue-cheese dressing
    • 1/2 cup mayonnaise
    • 1/4 cup plain yogurt
    • 2 ounces crumbled blue cheese (about 1/2 cup)
    • 4 celery ribs
    • 3 pounds chicken wings (12 to 14)
    • 2 tablespoons vegetable oil (if grilling) or 6 cups vegetable oil (if deep-frying)
    • 1/4 cup unsalted butter
    • 3 to 4 tablespoons hot sauce such as Frank's or Goya
    • 1 1/2 tablespoons cider vinegar

      Preparation

      1. Make dressing:
        1. In a bowl whisk together mayonnaise and yogurt and stir in blue cheese (dressing will not be smooth). Dressing may be made 8 hours ahead and chilled, covered Cut celery into thin sticks. Soak celery in a bowl of ice and cold water at least 30 minutes and up to 1 hour.
        2. Cut off chicken wing tips, reserving for another use, and halve chicken wings at joint.
      2. To grill wings:
        1. Preheat grill.
        2. Pat wings dry. In a bowl rub 2 tablespoons oil onto wings and season with salt. Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side.
      3. To deep-fry wings:
        1. In a large (5- to 6-quart) deep heavy kettle heat 6 cups oil until a deep-fat thermometer registers 380° F. Just before oil reaches 380°F, pat dry 6 or 7 wings. Carefully lower wings into oil and fry, stirring occasionally, until cooked through, golden, and crisp, 5 to 8 minutes. With a slotted spoon transfer wings to paper towels to drain. Pat dry and fry remaining wings in same manner, returning oil to 380°F between batches.
        2. In a large skillet melt butter over moderately low heat and stir in hot sauce, vinegar, and salt to taste. Add grilled or fried wings and toss to coat.
        1. Serve chicken wings warm or at room temperature with dressing and celery sticks.

Photo credit: Chelsea Kyle from Epicurious.com
Photo credit: Chelsea Kyle
from Epicurious.com

Epi's 50-Ingredient Super Bowl Nachos

INGREDIENTS

  1. 6 (9-ounce) bags restaurant-style tortilla chips
  2. For the Spinach-Artichoke Dip Nachos:
    • 2 cups store-bought or homemade spinach dip, warmed
    • 1 large yellow onion, thinly sliced, caramelized
    • 12 ounces marinated artichoke hearts, drained, coarsely chopped (about 2 cups)
    • 10 ounces grated Fontina cheese (about 4 cups)
    • 1 1/2 ounces finely grated Parmesan (about 1/2 cup)
    • 3/4 cup cherry tomatoes, quartered
  3. For the Loaded Potato Skin Nachos:
    • 1 pound sliced bacon
    • 2 large russet potatoes (about 1 1/2 pounds)
    • Kosher salt
    • Freshly ground black pepper
    • 3 cups ridged potato chips (about 3 ounces)
    • 8 ounces grated cheddar (about 2 1/2 cups)
    • 8 ounces grated Monterey Jack (about 2 1/2 cups)
    • 3/4 cup sour cream, plus more for serving
    • 2 scallions, thinly sliced
    • 1/2 teaspoon paprika
    • 2 tablespoons sliced chives
    • 1/2 avocado, diced
  4. For the Baby Back Rib Nachos
    • 4 cups shredded pork baby back rib meat (from about 1 pound ribs), or pulled pork, warmed
    • 1/2 cup barbecue sauce, plus more for serving
    • 1 pound shredded smoked mozzarella (about 4 cups)
    • 1/2 cup coarsely chopped pickled jalapeños
    • 1 cup store-bought or homemade vinegary slaw
    • 1/4 cup finely chopped white onion
    • 2 tablespoons cilantro leaves with tender stems
  5. For the Meat Lover's Pizza Nachos:
    • 4 cups marinara sauce, drained in a paper towel-lined colander
    • 6 ounces sliced pepperoni
    • 6 ounces Canadian bacon, cubed
    • 10 ounces fresh Italian sausage (about 3 links), casing removed, crumbled, cooked
    • 1/2 cup chopped green bell pepper
    • 1/2 cup chopped orange bell pepper
    • 1/2 cup chopped red bell pepper
    • 1/2 cup chopped yellow bell pepper
    • 1 pound grated mozzarella, (about 4 cups)
    • 1 1/2 ounces finely grated Pecorino Romano (about 1/2 cup)
    • 1/4 cup black olives, pitted, coarsely chopped
    • 1/2 teaspoon crushed red pepper flakes
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon dried oregano
    • 2 tablespoons basil leaves, torn
  6. For the Buffalo Chicken Nachos:
    • 4 cups shredded rotisserie chicken (from about a 3-pound rotisserie chicken)
    • 1/2 cup buffalo wing sauce (such as Frank's), plus more for serving
    • 13 ounces shredded Colby or Colby-Jack cheese (about 4 cups)
    • 4 ounces crumbled blue cheese (about 2/3 cup)
    • 1 small red onion, thinly sliced
    • 1 stalk celery with leaves, thinly sliced
    • 2 pickled pepperoncini peppers, seeded, sliced
  7. For serving:
    • 2 cups store-bought or homemade queso dip
    • 1 crispy tostada bowl or taco salad shell
  8. Special Equipment:
    • 1 (18x26") or 2 (13x18") baking sheets

From Southern Living Photo: Hector Sanchez; Styling: Caroline M. Cunningham
From Southern Living
Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Whiskey Whoopie Pies

Freeze the assembled whoopie pies in zip-top plastic bags up to 3 weeks before your tailgate. Defrost in the fridge overnight.

1. Prepare Cookies: Preheat oven to 350°. Beat first 3 ingredients at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add egg and egg yolk; beat just until blended.

2. Sift together flour and next 2 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Drop batter by level spoonfuls onto parchment paper-lined baking sheets, using a medium-size cookie scoop (about 1 1/2 inches).

3. Bake at 350° for 10 minutes. Cool on baking sheets 5 minutes; cool on wire racks completely.

4. Prepare Filling: Beat cream cheese and next 2 ingredients at medium speed until smooth. Add powdered sugar, 1/2 cup at a time, beating at low speed just until blended after each addition.

5. Assemble: Turn half of cooled cookies over, flat sides up. Dollop each with about 2 Tbsp. filling, and sprinkle with pecans. Top with remaining cookies; press gently to spread filling to edges. Serve immediately. Or place pies on a parchment paper-lined baking sheet, cover with plastic wrap, and freeze 8 to 24 hours or until firm. Store in freezer up to 3 weeks. Let stand 1 hour before serving.

Follow Lilian Woo on Twitter: @LilianNY

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From The Cocktail Party: Eat Drink Play Recover: Mary Giuliani
From The Cocktail Party: Eat Drink Play Recover: Mary Giuliani

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