SATURDAY – NOVEMBER 29, 2014

 

THE RIVALRY IN TALLAHASSEE

I’m always for the Florida team that’s playing when it comes to football or basketball.  So when the Florida State Seminoles are playing another state, I’m behind them all the way.  But NOT today.  The Noles will be playing my Gators  in Tallahassee and I’m a die-hard Gators fan!

The Florida–Florida State football game is the big rivalry between the teams of the two oldest public universities of the state of Florida: the University of Florida Gators and the Florida State University Seminoles.  The first game in the Florida–Florida State series was played in 1958.

Osceola and Renegade are the official mascots of the Florida State University Seminoles. Osceola, representing the historical Seminole leader Osceola, and his Appaloosa horse Renegade, introduce the Noles football games by riding the horse to midfield with a flaming spear and planting it in the turf.

 

Osceola wears a Native American-themed costume that was designed and approved by the Seminole Tribe of Florida, consisting of leather clothing, moccasins, face paint, and a garnet bandana.  He carries a feathered spear and is accompanied by Renegade, an appaloosa horse which he rides bareback.

 

For the biggest game of the year (and the last game of the regular season), I’ve chose the quintessential tailgate food … chicken wings!  Fresh lime juice, a hint of cumin and a splash of tequila make these Tequila Lime Wings the perfect game-time snack.  Serve them alongside a homemade Buttermilk Dill Ranch.  Ahhhhh!

TEQUILA LIME CHICKEN WINGS

3 lbs chicken wings, tips removed, cut into drumettes and flats

Canola oil

Kosher salt

Pepper

Tequila Lime Marinade:

1/2 cup gold tequila

5 limes

3 tbsp honey or agave syrup

1 tbsp cumin

1 tsp chile powder

1/2  Tbsp kosher salt

1/2 Tbsp freshly ground black pepper

Buttermilk Dill Ranch:

1 cup buttermilk

1/2  cup mayonnaise (I use reduced-fat or substitute Greek yogurt)

1 tsp lemon juice

1 tsp onion powder

1 tsp garlic powder

1/4  cup chopped fresh dill

1/4  cup chopped fresh parsley

Salt

Pepper

Preheat oven to 400 degrees.   Drizzle wings with about 2 tbsp oil and sprinkle with Kosher salt and freshly ground black pepper. Toss to coat.

Arrange in a single layer on baking sheets and cook until crisp and cooked through, about 45-50 minutes, turning halfway through cooking time.

Meanwhile, whisk together tequila, the zest of 1 lime, fresh squeezed lime juice, honey, cumin, chile powder, salt and pepper.

Toss cooked wings in marinade to coat.  Increase oven temp to 425 degrees.

Line baking sheets with foil and arrange coated wings in a single layer, reserving the bowl of leftover marinade.

Bake again, turning halfway through cooking until glaze begins to caramelize and wings are crisp, about 5-10 minutes.

Meanwhile, whisk together buttermilk, mayonnaise, lemon juice, onion powder and garlic powder. Stir in chopped fresh herbs and season with salt and pepper to taste. Keep refrigerated until ready to serve.

Serve wings hot drizzled with reserved marinade and alongside fresh cut veggies and buttermilk ranch dip.

Recipe yields about 3 dozen.

YOU’LL GO “BATTY” OVER THESE!

We all have one, I suppose.  A dark side.  Mine began as a child and has moved along with me through life.  It’s a fascination in and love of those strange creatures of the night … the vampire!

Mine began with watching Shock Theatre every Saturday afternoon on our local TV channel.  These were the gold old days before the slash and dash tyope of sick films today.  These were the classics.  The Universal studeos monsters and I looked forward each week, hoping it would be Dracula with Bela Lugosi.  I grew a few years and when I was around eleven, I fell hopelessly and madly omn love with Dark Shadows’ Barnabas Collins, played by Jonathan Frid.  Several years later, I had the opportunity of meeting Mr. Frid on two occasions, and he was the kindest , most caring gentle man I ever met. 

 Who could mention Dracula without caling attention to the greatest Count of all filmdom … Frank Langella from the 1979 film version. 

And although I’m old enough to be his mother, once the Twilight series of books was brought to the screen, I was immediately on Team Edward, after seeing Rob Pattinson’s debut as the sensitive Edward Cullen. 

So with Halloween just a few days off, my mind turns to bats and these sensational appetiozers for Haloween parties … BAT WINGS!  Don’t faint!  They’re really just barbecued chicken wings, but what a perfect effect for the Holiday!

Bat Wings

2 lbs chicken wings (wings and drummettes separated)

1/4 cup soy sauce

2 tablespoons vegetable oil

3/4 cup Coca-Cola

chopped chives and black sesame seeds for garnish

Put the chicken wings in a zip lock bag and pour half the soy sauce on top.  Move the wings around in the bag until they are well-coated. Allow them to marinade for 10- 15 minutes at room temperature.

Heat a wok or large skillet over medium-heat. Saute the chicken wings until they are golden brown on each side about 8 minutes. Pour the remaining soy and Coke into the wok. Bring the liquid to a simmer. Simmer the wings for 15- 20 minutes, until the liquid is reduced to a glaze.

Transfer the chicken to a plate, garnish with chives and serve.

BEAN DIP & HOMEMADE TORTILLA CHIPS>

Everyone always expected me to bring this wonderful bean dip to every ioffice party or gathering.  I don’t think they really wanted me there, just the Dip!  On rare occasions when there is some left over, it makes great bean and cheese burritos the next day. If I had a dollar for every time I’ve given this recipe to someone, I’d be a millionaire! 

BEAN DIP

1 can (16 ounces) refried beans

1 cup picante sauce

1 cup (4 ounces) shredded Monterey Jack cheese

1 cup (4 ounces) shredded cheddar cheese

3/4 cup sour cream

1 package (3 ounces) cream cheese, softened

1 tablespoon chili powder

1/4 teaspoon ground cumin

Tortilla chips and salsa

In a large bowl, combine the first eight ingredients; transfer to a 1-1/2-qt. slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa. Yield: 4-1/2 cups. 

 HOMEMADE TORTILLA CHIPS

Corn tortillas

Kosher salt

Preheat oven to 350. Cut the tortillas into 6 wedges
Spread the tortilla wedges out on a baking sheet in a single layer. Bake the tortilla wedges for about 6 minutes, then use tongs to turn the wedges over. Sprinkle with a little salt, and bake for another 6 to 9 minutes, until they are just beginning to color.  Remove from the oven and let cool. Sprinkle with more salt and a dusting of Old Bay Seasoning to serve.

Each tortilla will make 6 chips, 12 tortillas will yield 72 chips, a good snack for 2 to 3 people.

HALLOWEEN TORTILLA CHIPS

Smoky Tortilla Chips:

8 burrito size flour tortillas

1 tablespoon olive oil

1/2  teaspoon salt

1/4  teaspoon pepper

1/4  teaspoon smoked paprika or chili powder

Preheat oven to 400 degrees. Cut out pieces of tortilla using 3- to 4-inch Halloween-shaped cookie cutters. Arrange cutouts in a single layer on baking sheets. Use a pastry brush to paint oil on each cutout. Mix salt, pepper and paprika in a small bowl and sprinkle on the cutouts. Bake until crisp, about 10 minutes.