One of the joys of fall has always been the tailgate parties before football games, or gathering at someone’s home to watch the game and share some treats.
Just because we can’t get together in large groups is no reason not to enjoy some game day treats. Relax in front of your television and pretend you’re at the big game. For those of us who don’t follow sports (the only tight end I’m interested in is Matt Bomer’s), these treats will work just as well for a marathon viewing of early seasons of “RuPaul’s Drag Race.”
Whip up these recipes from one of Fort Lauderdale’s most noted chefs, Pablo Salas from The Westin Hotel’s Lona Cocina & Tequileria and pretend you’re gathering in the parking lot of a stadium.
Chicken Wings in Caramel Guajillo Sauce
Ingredients
1lb. of bone-in chicken wings
1qt. vegetable oil
salt & pepper to taste
(caramel guajillo sauce)
5 dried guajillo peppers
8 cups of water
8 oz. white sugar
(wing seasoning)
1 cup cornstarch
½ cup water
½ oz. white vinegar
salt & pepper to taste
Directions
Lightly season chicken wings with salt & pepper, cool in the refrigerator.
Make caramel guajillo sauce.
Combine water & guajillo peppers in a medium saucepan, bring to a boil.
After peppers soften, transfer liquid to blender.
Blend on high until mixture thickens, strain and return to saucepan.
Add white sugar and mix well, return to boil, set aside.
Combine wing seasoning ingredients in a small mixing bowl, mix well.
Lightly toss wings in seasoning mix.
Fry wings for 8-10 minutes at 350 degrees.
Toss wings in guajillo-caramel sauce and serve.
Guacamole With Crab or Chicharrón
Ingredients
3 fresh ripe avocados
½ lime
salt to taste
Directions
Place the avocados, lime juice and salt in a bowl.
Roughly mash ingredients together.
Optional, blend in chicharron or crab meat.
Garnish the guacamole with pico de gallo (recipe below).
Pico de Gallo
Ingredients
2 tomatoes, diced
1 jalapeño pepper, seeded & minced
½ cup finely chopped white onion
1 bunch fresh cilantro, chopped
1 lemon, juiced
salt to taste
Directions
Mix the tomato, jalapeño pepper, onion, cilantro, lemon juice and salt together in a bowl.
Rick Karlin is SFGN's food editor. Visit SFGN.com/Food to read his previous reviews. Have a culinary tip to share? Email Rick at This email address is being protected from spambots. You need JavaScript enabled to view it..
