Every year i usually keep it simple, and just do popeyes chicken. So i was thinking, I bet some people have some pretty good traditional foods they either make or buy. So what are they? I would really love a few ideas. I'm open to main dishes, sides, vegetarian dishes, and snacks
Any cool crazy concoctions are welcome. I usually am a healthy eater, but Super bowl sunday is the exception to eat whatever.

fried chicken wings with franks red hot wing sauce with some habanero puree blended in. thats about as good as it gets when it comes to the bowl game

oh and lots of ranch to dip some wings and carrots in


edit: dont forget the beer either... but i think you already have that set up

I was thinking wings actually!so do you make the wings or buy a pack from the store? any recommendations on a brand? i bought a pack of tysons and they were just ok, i like them crispy and they were not. franks rules! blue cheese instead of ranch for me though

[DiscoBiscuit]

Texas chili, with and w/o beans, coleslaw and corn bread. Oh yeah, lots of Bud Light.

Yea, tysons frozen wings often have some feathers still attached... I dont remember which brand it was but sams club(walmart owned costco style store) usually has some good quality frozen wings.

Crispy is what im after as well. that's why i use a deep fryer but im sure you could fry em up in a skillet if you don't have a deep fryer. Sometimes i like to add a bit of butter in with the franks and fresh homemade jalapeno or habanero puree while it heats on the stove. after that lightly coat the wings and your good to go

Originally Posted by DiscoBiscuit

Texas chili, with and w/o beans, coleslaw and corn bread. Oh yeah, lots of Bud Light.

ok, man its funny how the first two post nailed it!
i have been dying to make chili for years. i have never done it before but i LOVE chili. do you have any good recipes disco, or anyone else? i like mine with rice, beans, and beef.

[Big D]

Gumbo!

[DiscoBiscuit]

IMO, the best wings come from the meat dept, deep fried or baked in an oven. A bottle of wing sauce is all you add. If you don't like wet, vinegary wings, get a can of dry Creole seasoning.

Whether baked or deep fried, the wing sauce can be poured over the cooked wings or served in a dip dish.

Dry seasoning doesn't stick well to well done wings. It works best to apply first, then bake.

damn disco, so i can just bake the wings without adding anything and they will be crispy? you know a temp and time? then i just add my sauce afterwards and bam!
are you dusting off that secret family chili recipe

the wife is gonna make mac and cheese from scratch with like 5 dif kinds of bores head cheese! the meat is up to me. so its wings or chili maybe...

gumbo is another damn fine choice, that or jambalaya, which i prefer.
if anyone has i killer jambalaya recipe, i'm game. its really appropriate for any saints fans
anyone know the odds/spread of the game? i wonder what songs the who will do. the only good thing about that boob exposure during that halftime years back, by whoever she was, the halftime talent did a complete u-turn. it used to always be pop crap, and since then its been classic rock, and some pretty good stuff.

[DiscoBiscuit]

Originally Posted by good drown

ok, man its funny how the first two post nailed it!
i have been dying to make chili for years. i have never done it before but i LOVE chili. do you have any good recipes disco, or anyone else? i like mine with rice, beans, and beef.

Wick Fowler chili kit is available at your grocer, probably in the Tex-Mex or the dry seasoning aisle. It's got the ingredients individually packaged so you can add as you like. The only thing I don't use all of is the salt. There's a package of masa (flower) that makes a thicker broth. I don't use it as it's self rising and is too easy to end up with thick mushy broth. (Think gravy with self-rising flower as compared to all-purpose.) Besides, your broth will gain body on it's own while simmering.

You can put ANY kind of meat in the mix. Ground beef is just the most popular. Pork bbq is really good. Chicken pieces, anything will pick up the flavor as it's pretty strong stuff. Fillet Mignon is the king daddy but sirloin tips (the tender part of the sirloin) are very good and not as expensive.

If you can't find Wick Fowler, there's another brand of stuff that's packed the same way and is in a brown paper bag. It's got TEXAS on the label but I can't remember anything else.

Both of these are 4-alarm, meaning it's hot stuff if you use all the cayenne pepper.

Justin Wilson says pepper doesn't have to be cooked because it's wood. Meaning you can add hot pepper to taste after the finished product is served. A local chef fixed some Mignon chili last year and made me a hot serving by simple trickling tap water over a tea strainer full of hot cherry pepper. Couldn't tell the dif.