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Game Day Goodies

Whether you’re a die-hard fan or only in it for the commercials, everyone wants some tasty foods to snack on during the Big Game.

Rick Bayless’s Queso Fundido al Tequila - A cheese dip is always a lick-the-bottom-of-the-bowl favorite but, instead of pouring out of a jar, upgrade to this more sophisticated version of this mouth-watering dip.

Ingredients 1 table spoon extra-virgin olive oil 2 medium tomatoes, cored, seeded and cut into ¼ inch dice 2 jalapenos, seeded and minced 1 small onion, cut into ¼-inch dice Kosher salt 3 tablespoons tequila ½ pound Monterey Jack cheese, shredded (3 cups) ¼ cup coarsely chopped cilantro Corn tortilla chips for serving

Directions In a large skillet, heat the olive oil. Add the diced tomatoes, minced jalapenos, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about five minutes. Pour in the tequila and cook, stirring frequently until the skillet looks nearly dry, about 2 minutes.

Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds. Quickly transfer the queso fundido to a serving bowl. Sprinkle with cilantro and serve immediately with tortilla chips.

Food & Wine’s Baked Buffalo Chicken Wings – Make sure you don’t miss a second of the game with baked chicken wings instead of fried. Pop them in the oven and zip back to the TV room!

Ingredients 4 pounds chicken wings 3 tablespoons cooking oil 4 cloves garlic, chopped 1 ¾ teaspoon salt 1 ½ teaspoon cayenne pepper 2/3 cup mayonnaise 1/3 cup sour cream ¼ pound blue cheese, crumbled (1 cup) 2 scallions including green tops, chopped 5 teaspoons vinegar, divided ¼ teaspoon fresh-ground black pepper ¼ cup ketchup 1 tablespoon Tabasco sauce 8 ribs celery, cut into sticks

Directions Preheat the oven to 425 degrees. In a large bowl, combine the wings, oil, garlic, 1/12 teaspoons salt and cayenne. Arrange the wings in a single layer on two large baking sheets. Bake until just done,a bout 25 minutes.

Meanwhile, in a medium bowl, combine the mayonnaise, sour cream, blue cheese, scallions, 1 teaspoon of vinegar, remaining ¼ teaspoon salt and black pepper.

In a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar and Tabasco sauce. Add the wings and toss to coat. Serve the wings with the celery sticks and blue-cheese dressing alongside.

Epicurious’s Asian Flavored Snack Mix – Prepare this salty, nutty snack mix up to two days before kick-off and store in an airtight container. If, come game day, you need to re-crisp the crackers, re-heat the snack mix on a rimmed sheet pan in a 250 degree oven for 10 – 15 minutes.

Ingredients 8 cups (3 ounces) popped popcorn 6 cups (6 ounces) rice cereal squares 1 (5-ounce) can chow mein noodles 1 (3-ounce) package Asian rice cracker snack mix 2 cups salted roasted cashews or dry-roasted peanuts 1 cup wasabi peas or dried peas 1 stick (1/2 cup) unsalted butter, cut into 8 pieces 2 tablespoons sugar 2 tablespoons soy cause 2 tablespoons hoisin sauce 1 tablespoon Asian sesame oil ¾ teaspoon garlic powder ¾ teaspoon ground ginger ¾ teaspoon cayenne pepper

Directions Preheat oven to 250 degrees with racks in upper and lower thirds.

In a large bowl, combine popcorn, rice cereal, chow mein noodles, Asian snack mix, cashews and wasabi peas. Set aside.

In a small saucepan, melt butter over medium-low heat and whisk in sugar, soy sauce, hoisin, sesame oil, garlic powder, ginger and cayenne. Remove from heat.

Drizzle with butter mixture and toss well to coat. Spread evenly in 2 large (18x13-inch) rimmed sheet pans. Bake for 1 hour, stirring every 15 minutes. Cool completely in pans on wire rack.

Art Smith’s Turkey-and-Pinto-Bean Chili – Straight from the bowl or scooped onto a hot dog, chili is a guaranteed crowd-pleaser. Offer a variety of toppers like sour cream, shredded cheddar cheese, chopped onions or tortilla chips so guests can customize their chili bowl.

Ingredients ¼ cup extra-virgin olive oil, divided 3 pounds ground turkey 1 medium onion, cut into ½ inch dice 3 garlic cloves, minced 1 ½ tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano ¾ teaspoon chipotle powder 1 large carrot, cut into ¼ inch dice 1 red bell pepper, cut into ½ inch dice 1 28-ounce can tomato puree 3 15-ounce cans pinto beans, drained ¾ cup lager beer 1 cup chicken stock or low-sodium broth 1 table spoon cider vinegar 1 teaspoon chopped thyme Salt and pepper to taste

Directions In a large Dutch oven, heat 1 tablespoon of the oil until shimmering. Add half of the turkey and cook over high heat, undisturbed, until browned on the bottom, about 3 minutes. Stir the turkey and cook until no pink remains, about 2 minutes longer. Transfer the cooked turkey to a bowl and repeat with 1 more tablespoon of oil and remaining turkey.

Add the remaining 2 tablespoons of oil and the onion to the pot. Cook over moderate heat until softened, about 5 minutes. Add the garlic, chili powder, cumin, oregano and chipotle powder and cook, stirring, until fragrant, about 2 minutes. Return the turkey to the pot. Stir in the carrot, bell pepper, tomato puree, beans and lager and bring to a boil. Stir in the stock and vinegar, cover and simmer over low heat for 45 minutes. Add the thyme, season with salt and pepper to taste.

Bon Appetit’s Cocoa Brownies – Football food caters more towards the salty side of the taste spectrum. Balance out the savory with a sweet treat like these brownies which, as an added bonus, can be cut into football shapes with the help of a handy cookie cutter.

Ingredients Non-stick vegetable oil spray ½ cup (1 stick) unsalted butter, cut into 1 inch pieces 1 ¼ cups sugar ¾ cup natural unsweetened cocoa powder ½ teaspoon Kosher salt 1 teaspoon vanilla extract 2 large eggs 1/3 cup all-purpose flour

Directions Preheat oven to 325 degrees. Line an 8-inch, square glass baking dish with foil, pressing firmly into the pan and leaving a 2-inch overhang. Coat foil with nonstick spray and set aside.

Melt butter in a small saucepan over medium heat. Let cool slightly. Whisk sugar, cocoa and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not over mix). Scrape batter into prepared pan; smooth top.

Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.

Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into squares.