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WEDNESDAY, JANUARY 31, 2007
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Spice up your Super Bowl party with ethnic cuisine

The Associated Press

Whether your family arrived on the Mayflower or at Ellis Island — or long before or after either milestone — consider infusing your Super Bowl eats with the some of the diverse flavors of America.

Jamaican Jerk Chicken Wings

(Start to finish: 3 hours, 10 minutes active)

3 pounds chicken wings
3 fresh hot red peppers, chopped (or to taste)
1 teaspoon freshly ground black pepper
2 teaspoons allspice
2 garlic cloves, peeled and crushed
1 medium onion, chopped
1 tablespoon chopped fresh thyme
2 tablespoons white vinegar
1 tablespoon salt
1 tablespoon sugar
1/4 cup vegetable oil
1/2 cup water

Jamaican Jerk Chicken can blend the flavor of the West Indies with the tradition of the Super Bowl party. The garlic and chili-rich seasoning blend common throughout the Caribbean will turn the game into a Super Bowl jerk party.
AP photo by Larry Crowe
Jamaican Jerk Chicken can blend the flavor of the West Indies with the tradition of the Super Bowl party. The garlic and chili-rich seasoning blend common throughout the Caribbean will turn the game into a Super Bowl jerk party.
In a large baking pan, arrange the chicken wings in a single layer. In a blender or a food processor, combine remaining ingredients and puree until very smooth. Pour the sauce over the wings, ensuring they are coated evenly.

Cover the pan with plastic wrap and refrigerate for at least 2 hours. Half an hour before cooking, preheat oven to 350 F.

Remove the plastic wrap and bake the chicken wings 1 hour. Serve hot.

Makes 6 appetizer servings.

Recipe from Derrick Williamsí Island Village Cafe in New York

Chicken Lumpia (Filipino Egg Rolls)

(Start to finish: 24 hours, 1 hour active)

11/2 pounds ground chicken or pork
1/3 cup chopped water chestnuts
1/2 cup chopped onion
4 eggs
1/4 cup soy sauce
Salt and freshly ground black pepper, to taste
2 packages small to medium egg roll wrappers (also called wonton
wrappers), about 40 wrappers total
4 cups cooking oil
15-ounce bottle sweet and sour sauce

In a large bowl, combine the meat, water chestnuts, onion, eggs, soy sauce, salt and pepper. Mix well and set aside.

On a clean, dry surface, place one egg roll wrapper with a corner facing you (like a baseball diamond). Place about 1 tablespoon of the meat mixture in the center of the wrapper.

Dip your fingers in a glass of water and lightly wet the corner pointing away from you (second base). Fold the corner closest to you (home base) over the mixture, then fold the sides corners over that and roll away from your body. The wet corner should seal the roll.

Repeat the process with remaining ingredients. Place the rolls in large zip-close plastic bags and freeze overnight.

In a large saucepan, heat the oil to about 350 F (use an instant cooking thermometer), or until it begins to shimmer and the oil bubbles lightly when a wooden chopstick is inserted.

Using tongs, place each frozen lumpia roll in the hot oil and fry until brown, about 3 to 4 minutes. Use tongs to turn rolls as needed to ensure even cooking. Remove the rolls to a plate covered in paper towels to absorb excess oil. Serve with sweet and sour sauce.

Makes 6 to 8 servings.

Recipe from Ludy Ongkeko, of Reno, Nev.

Copyright 2005 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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