Thanks to everyone who listened in on yesterday's WAMC show on Super Bowl food. Kevin Mullen of Rare Form Brewing Company and Joe Donahue, revered radio journalist and Roundtable moderator, joined me and Ray Graf to eat, drink, and talk food and football. (I at least know a little about one of those things.)
All of the recipes from yesterday's show are available at wamc.org, but two are below. Enjoy! What are your go-to recipes for game day?
KOREAN CHICKEN WINGS
- 5 pounds chicken wings
- 1/4 cup canola oil
- Kosher salt
- Fresh black pepper
- 1 cup ketchup
- 1/2 cup distilled white vinegar
- 1/2 cup unseasoned rice vinegar
- 1/2 cup soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons gochujang (Korean red pepper paste)
- Scallions, sliced thin
- Fresh cilantro, chopped
- Sesame seeds
- Lime wedges
Preheat the oven to 325 degrees Fahrenheit. Line 2 large baking sheets with foil or parchment. Place half of the chicken wings on each baking sheet, then drizzle with half the canola oil on each baking sheet. Toss the wings in the oil to coat. Generously season the wings with kosher salt and fresh black pepper. Toss again to coat. Bake to cook the wings thoroughly, about 30 minutes. Remove the wings from the oven and increase the heat to 450 degrees Fahrenheit. Transfer the wings to a clean bowl and discard any juices that are on the pans. (But keep the foil or parchment.)
Meanwhile, combine the ketchup, vinegars, soy sauce, honey, and gochujang in a medium saucepan and bring to a boil. Cook over medium-high heat for about 15 minutes, stirring occasionally, or until the sauce has reduced to 1 cup in volume.
Add the sauce to the bowl with the wings, and toss everything to combine. Arrange the wings back on the baking pans and bake until slightly charred, about 10-15 minutes. Rotate the pans in the oven if needed.
Place the wings on a serving platter and top with scallions, cilantro, and sesame seeds. Serve with lime wedges.
BROCCOLI AND SPINACH STROMBOLI
- Basic pizza dough, cut into two balls (recipe follows)
- Olive Oil
- 2 cloves garlic, minced
- 1 package frozen spinach leaves or 1 pound fresh baby spinach
- 1 teaspoon crushed red pepper (or more to taste)
- Kosher salt
- Fresh black pepper
- All-purpose flour, for rolling dough
- 3/4 pound sliced Provolone cheese
- 1 cup shredded Romano cheese
- 2 cups steamed broccoli florets
Bring pizza dough up to room temperature, if cold or refrigerated. Set aside. Preheat the oven to 350 degrees Fahrenheit.
In a saute pan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and cook, stirring, until the garlic is fragrant, about 2 minutes. Add the spinach, crushed red pepper, salt, and pepper. Cook until the spinach is wilted and most of the water has evaporated off, about 7-10 minutes. Set aside.
Roll the dough balls each into a 10x16-inch rectangle -- not too thin -- using flour to lightly dust the rolling pin and counter to avoid sticking. Be sure the shorter side of the rectangle is facing you. On each rectangle, lay half of the Provolone cheese, Romano cheese, broccoli florets, and spinach mixture on the two-thirds of the dough closest to you, leaving a small border around the sides. Season with salt and pepper. Roll the stromboli rectangles into thirds, with the “blank” third as the bottom of the fold. Be sure to repeat for both rectangles.
Place the stromboli on a parchment-lined baking sheet or baking stone with the seam facing down. Cut 4 small slits in the top of the stromboli to allow steam to escape. Bake for 40 minutes or until golden brown and grease is starting to bubble from the steam slits. Remove from the oven and allow to rest for 30 minutes before serving.
BASIC PIZZA DOUGH
Makes Two Pounds
- 2 packets (1/4 ounce each) active dry yeast
- 2 tablespoons sugar
- 1/4 cup olive oil, plus more for bowl and brushing
- 2 teaspoons kosher salt
- 4 cups all-purpose flour, plus more for work surface
Pour 1 1/2 cups warm water (not hot!!) into a large bowl, then sprinkle the yeast over the top. Let stand until foamy, about 5 minutes.
Whisk sugar, oil, and salt into the yeast mixture. Add flour and stir until a sticky dough forms. Transfer the dough to an oiled bowl and brush the top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in size, about one hour. Turn out onto a lightly floured work surface and gently knead one or two times before using.
This recipe can be frozen, tightly wrapped in plastic and stored in a freezer-safe zip-top bag.