Postgame Analysis Superbowl 2017

By on February 6, 2017

Super bowl Hangover: Harissa Wings – Big Flavor That Won’t Bite

OK. So yes, I watched Lady Gaga hang from the rafters and yearn for a bad romance (are you kidding me? What has the world come to?) I nodded off as the footballers marched the ball up and down the field.
And yes, I know Americans downed 1.3 billion chicken wings yesterday for the superbowl. What happened to those wingless birds? I have no idea.

I sighed as my guests downed wing after wing. But for me the high light of any such meal is the potato salad, and I agree with my Aunt Zula who opined that God meant for Potato salad to be plain.
To that end I’ve made it for years following her rules. For every two potatoes, add one egg. Now add a couple minced celery stalks, a finely chopped onion and – guess what folks – that’s all. Dress with Duke’s mayo and chill it. Too easy to even call it a recipe.

Easy Potato Salad

2 lbs. Idaho potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
3 hard-cooked eggs, chopped
1 cup Duke’s mayonnaise
1/8 cup seeded mustard
2 Tbsp. cider vinegar
1 1/2 tsp. sea salt
1 tsp. sugar
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
¼ cup chopped pickle relish
1. Cover potatoes with water in 4-quart saucepot; add whole eggs, bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.

2. Combine mayonnaise, mustard, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion, pickle relish and eggs and toss gently. Serve chilled or at room temperature.

Harissa Chicken Wings
I just draw the line that food that burns my mouth off. So with that in mind, I created this recipe that relies on harissa, uses no cayenne, and yields a luscious, flavorful, spicy but not killer-hot wing recipe. Feel free to substitute the chicken pieces of your choice.

Harissa Wings

Harissa, which is the national hot sauce of Tunisia, is readily available in US grocery stores and on line. I became addicted to it when I visited Tunisia this October, 2016. It comes in a kind of a toothpaste tube, is quite stable and will tune up many recipes.
Again, this is a ratio thing, more than a recipe. For every 4 people you’re cooking for, buy 1 pound chicken wings. Mix up the Harissa sauce. Lay the wings on a baking sheet, one layer deep. Brush with the sauce.
Place wings in a 375° F oven and roast until golden brown and done. Turn once. About 40 minutes.
2 tablespoons melted butter
½ teaspoon hot paprika
½ teaspoon freshly ground black pepper
½ teaspoon sea salt
¼ cup hot pepper sauce (like Frank’s)
¼ cup Harissa
Mix this and brush evenly on the wings before you pop them in a hot oven. Roast until they are glistening and golden, about 40 minutes. Turn once.
So the menu becomes Harissa Chicken Wings, Celery Sticks with Ranch Dressing, and Aunt Zula’s Potato Salad. Now that’s what I call a super superbowl dinner. And don’t forget the beer.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”