Bongs, Beer, Wings and Super Bowl
It’s been a month since the holiday season has passed allowing us to get our eating routines back to normal. Be warned though that just when your waistline thought it was safe to return to the kitchen one of the largest single day eating events is bearing down on us like a polar vortex. Super Bowl 2014 is just over a week away. Personally I don’t watch a lot of sports on TV because when I was coming up as a chef, I quickly learned that sporting events aren’t about celebrating the sport, they are about eating food.
Next Sunday one-third of Canadians will be eating take-out for dinner as food chains will serve up an estimated 5 million pizzas and 1.75 billion chicken wings which will require 1.3 billion liters of beer to cleanse our palates.
This year’s Super Bowl contenders are the Seattle Seahawks and the Denver Broncos and while Colorado and Washington are the only two states in the USA to have legalized recreational marijuana use munchie sales are expected to remain consistent with last year’s numbers when we crammed over 200 million pounds of chips pretzels and nacho chips into our gaping maws after dredging them in guacamole made from almost 80 million avocados. Predicted sales of marijuana , it consumption, and use in recipes has yet to be tabled.
This one day feeding frenzy will see more than 90 000 kg of snack food consumed costing in excess one billion dollars or 2000 calories per Super Bowl viewer over a four hour period.
To burn off some of these calories you may want to consider making your own half-time show feast as it will allow you to better manage your caloric intake than ordering them in.
Wings have become the most sport synonymous food, surpassing pizza and can be prepared without deep frying. I suggest picking up a bag or two of Three Roads Farms chicken wings and try them in the following recipe for Hoisin Roasted Wings, a kid friendly recipe that is sure to kick things off on game day.
Cypress Hill Hits from the Hoisin Hood Chicken Wings
Ingredients:
6 lbs bone-in chicken wings and drums
1/3 cup Hoisin sauce
3 tbsp. soy sauce
5 green onions, minced
2 tbsp. cooking oil
3 cloves garlic, minced
1/3 cup red onion, minced
1 tbsp. sugar
¼ tsp ground black pepper
2 Tbsp. rice vinegar or sake
Method:
Take the chicken out of the refrigerator about 20 minutes before cooking and let it come up to room temperature. While the chicken is tempering combine all of the remaining ingredients together in an oven proof dish. Add the wings to sauce and make sure they are liberally coated. Bake the wings in the dish with the sauce, uncovered in a preheated 425 °f oven for 45 minutes. Serve immediately with the extra sauce on the side. Serves 8-12 people depending on what else you set out
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