The other day I had a March Madness party, which was really a Superbowl party, which was really an excuse to try out the recipe for David Chang's recipe for Momofuku's Bo Ssam.
See, ever since we got a television, I've been aching to do a Superbowl party. To me, an event centered around beefy men clashing in tight pants and in mud is a perfect excuse to make lots of meaty savory foods.
But when Superbowl rolled around I had to be Queens for a family dinner. March Madness afforded a perfect opportunity to get my party back.
This Bo Ssam nearly had me in fits because 2 hours before show time I tasted a tiny corner that was coming off the pork butt, and it was beyond salty. I was horrified and hurriedly texted Style Flaneur, who had introduced me to the wonders of Chang's Bo Ssam, that it was not up to snuff and to lower her expectations.
Luckily it was a false alarm and the meat inside was moist, flavorful and definitely not too salty. At the end of the day there was just a bone completely picked clean, and I don't know when I've last been so proud.
Buffalo wings seem an essential component to any sports-themed shin-dig, and these were even better than Pioneer Woman's recipe, thanks to the guy at work who takes my recycling. Basically use PW's recipe and add these steps:
1. Burn the chicken wings after washing them. i.e., turn on a burner on your gas stove, grab the wings one by one with some tongs and briefly pass them through the flame to burn any stray "hairs" on the chicken wings.
2. Season the wings with kosher salt, garlic powder and paprika overnight.
3. Before frying, season some flower with some salt, garlic powder and chili powder. Briefly give the wings the lightest of dredging. This will help the sauce stick to the wings.
4. After frying the wings and rolling them in the hot sauce, baste the wings with all the remaining hot sauce.
5. Put the wings in the oven in order to help the sauce soak into the fried, lightly battered skin and to help the wings crisp back up after their hot sauce bath.
6. Take in the accolades coming from your happy guests.
With the pork and chicken covered, I worried that K would feel left out with her pescatarian habits, so I put together a tilapia and scallop ceviche.
Then used the same base recipe of red onion, lime juice and cilantro and made another ceviche with sole, jicama and tomatoes.
Karen brought some chocolate cupcakes with orange buttercream frosting that was originally intended to be basketball cupcakes, but in the end looked like Princeton cupcakes to me instead.
And it ain't Superbowl -- I mean March Madness without guacamole!
This bizarre looking seven layer dip stems from the fact that we forgot about the jalapenos and someone has issues with olives. Think of it as those half supreme and veggie pizzas, but without the meat, just: refried beans, sour cream, homemade guac, homemade pico de gallo, olives, jalapenos, monterey jack and Cheddar.
Sadly, the seven-layer dip wiped out the guac reserves, and it wasn't until the next day when I made more guac with the two leftover avocados that were too hard the day of the party and just ripe the day after, that it was possible to have an awesome place of nachos, or three, which I enjoyed with two high school buddies.