A Super Bowl Full of Beans
Somewhere in this big improbable world, I have to imagine there is a savory cupcake that would lend itself well to your Super Bowl festivities on Sunday. But they aren’t going to be found at CoccaDotts.
Yesterday, my diet was befouled yet again. This time by AOA Greg who called me up and wanted to know if I were interested in tasting this year’s batch of phantasmagorical creations that felled the brave Anderson Cooper. I mean, this guy who flies into war zones was terrified of eating a Buffalo chicken wing cupcake.
You can see the full report, including pictures here. To be fair, there were a couple that just needed a little bit of tweaking to be good. Neither the chili and sour cream, the chocolate covered pretzel, nor the beer with lime were actually awful. But the iconic Buffalo chicken was tweaked this year for the worse, the pepperoni pizza was ill conceived, and the chips and salsa was simply foul.
So now we’ve covered what not to eat. There’s another discovery that I just made. The Super Bowl is in New Orleans this year? Looks like my festivities just got a couple of menu additions.
There is always some pre game preparation when I’m doing some last minute cooking in the kitchen and trying to get set up for the game ahead. As I’m puttering about I’ll be sipping on the classic New Orleans cocktail – the Sazerac.
It’s a great old man drink. And I have some good absinthe around to rinse the inside of the glass. Plus I still have plenty of Peychaud’s bitters. Those things last forever. I’ll probably make mine with bourbon and not rye. I know there are some who promote a Sazerac with brandy too. But I’m going to stick to whiskey.
Regardless of where the Super Bowl is held, it’s not a football game for me without Frank’s Red Hot and something slathered in Buffalo sauce. This year I’m still planning to make that something seitan. I can apparently pick it up at Fin the Fishmonger, that recently opened out in Guilderland.
I’m old fashioned when it comes to fish. I like to buy it the same day that I cook it. And Fin is closed on Sunday. They may not always carry catfish either. But there is a baked cajun catfish recipe that sounds like it would be a great way to start the first quarter of the game. Especially if served with some Maque Choux on the side.
Starting the game with real food seems like the smart call. Get it plated before kickoff and then you can sit and not have to worry about cooking for a while. Plus you don’t fill up on all the snacks.
I also plan to have some red beans and rice made. Those go great with beer and can be prepared well ahead of time so they only need to be scooped into a bowl when needed.
The Buffalo seitan nuggets can get their final cook during halftime. One needs something to do during that lull, and stretching my legs in the kitchen sounds perfect. Those should be prepped ahead of time, so it’s really about crisping them up in the oven and finishing the sauce.
There will be no sweets. The closest I will come is maybe an absinthe at the end of the game to ease my stomach ache. Because really, I’m too old for this shit. Yet every year I eat and drink to excess. And every year I regret it.
I’m already regretting those cupcakes, so I figure I’m off to a good start.