No Super Bowl party is complete without a bowl of a different
sort—filled with smoky, fiery wings. Here's how they do it in South
Africa. I think you'll like how the lemon-chile-herb sauce electrifies
the flavor.
Though I like to serve the wings hot off the grill, you can make them
before game time, then reheat in a 325 degree F oven.
Source: Planet Barbecue (Workman, 2010)
Method: Indirect grilling
Serves: 4 as an appetizer
Advance preparation: 6 to 24 hours for marinating the wings
For the marinade:
1/2 cup South African peri peri sauce (see Note below), Brazilian piri
piri sauce,
Crystal, Tabasco, or other hot sauce
6 cloves garlic, peeled
1 small onion, peeled and quartered
One 3-inch piece of fresh ginger, peeled and cut into 1/4-inch slices
1/4 cup chopped fresh cilantro
1/4 cup vegetable oil
1/4 cup fresh lemon juice
2 teaspoons coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper
3 pounds large chicken wings
For the glaze:
1/2 stick (4 tablespoons) salted butter
3 tablespoons chopped fresh cilantro
2 cloves garlic, minced
3 tablespoon peri peri sauce or one of the other hot sauces mentioned above
2 tablespoons fresh lemon juice
1. Make the marinade: If using a blender, add the peri peri/hot sauce,
garlic, onion, ginger, cilantro, oil, lemon juice, salt, and pepper
and puree until smooth. If using a food processor, puree the solid
ingredients first, then work in the liquids. Transfer to a large
nonreactive bowl, roasting pan, or large resealable plastic bag.
2. Cut the chicken wings in half, discarding the wing tips. Stir them
into the marinade and marinate for at least 6 hours, or as long as
overnight—the longer, the richer the flavor—stirring every few hours.
3. Make the glaze: Melt the butter in a saucepan. Add the cilantro and
garlic and cook over medium-high heat until sizzling and aromatic,
about 2 minutes. (Do not let the garlic brown.) Stir in the peri peri
sauce (or other hot sauce) and lemon juice and simmer for 2 minutes.
4. Set up your grill for indirect grilling and preheat to medium (350
degrees F). Brush and oil the grill grate. Arrange the chicken wings
on the grate and indirect grill until crisp and golden brown on the
outside and cooked through, 30 to 40 minutes. Make a small cut in the
thickest part of one of the wings: There should be no traces of red or
pink at the bone.
5. Transfer the wings to a platter and pour the hot glaze over them.
Toss to mix and serve at once.
NOTE: Nando's Peri-Peri Sauce can be purchased online from
www.southafricanfoodshop.com.
CURRYWURST: BRATWURST WITH CURRY SAUCE
Currywurst is German comfort food, invented (or so the story goes)
when a resourceful street vendor dropped a box containing ketchup and
curry powder. What matters on Super Bowl Sunday is that currywurst
gives you a whole new approach to bratwurst.
Source: Planet Barbecue by Steven Raichlen (Workman, 2010)
Method: Direct grilling
Serves: 4
1 tablespoon vegetable oil, plus 1 tablespoon for grilling the brats
1/4 cup white onion, minced as fine as sand
1 teaspoon mustard seed or mustard powder
1 tablespoon curry powder
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon anise seed
1 cup ketchup (preferably Heinz)
8 bratwurst
1. Make the sauce: Heat 1 tablespoon oil in medium saucepan. Add the
onion and mustard seed and cook over medium heat until the onion just
begins to brown. Stir in the curry powder, pepper, nutmeg, and anise
seed and cook until fragrant, about 1 minute. Stir in the ketchup and
gently simmer the sauce until thick and richly flavored, 3 to 5
minutes. The sauce can be made several days ahead of time, but it
should be warmed for serving.
2. Set up your grill for direct grilling and preheat to medium. Brush
and oil the grill grate.
3. Arrange the brats on the grill and grill until the casings are
crusty and brown on all sides, 8 to 10 minutes per side, 16 to 20
minutes in all, turning frequently with tongs and moving to dodge hot
spots or flare-ups.
4. Transfer the brats to a cutting board. Cut each brat crosswise into
1/4-inch thick slices. Mound the slices in a shallow serving bowl and
spoon the curried tomato sauce on top. Serve with toothpicks.
"KOBE" BEEF SLIDERS
Despite the recent burger frenzy, the slider (or slyder, as it was
originally called) originated in the 1920s at the White Castle chain
in Wichita, Kansas, in 1921. To make upscale, off-the-charts sliders,
use wagyu beef (the cattle breed that gives the Japanese
Kobe)—available via mail order from www.allenbrothers.com. Or use
regular ground beef, but make sure you have a fat content of at least
15 percent.
Source: Planet Barbecue by Steven Raichlen (Workman, 2010)
Method: Direct grilling
Serves: 8 as an appetizer
For the caramelized shallots:
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil (or more butter)
1 pound shallots, peeled and thinly sliced crosswise
Coarse salt (kosher or sea) and freshly ground black pepper
For the sliders:
1-1/2 pounds ground waygu or Kobe-style beef, or substitute ground
chuck (ideally
between 15 to 20 percent fat)
12 small brioche rolls or Parker House rolls
2 tablespoons unsalted butter, melted
Your choice of condiments, including pickles, mustard, ketchup, etc.
1. Make the caramelized shallots: Melt the butter with the oil in a
heavy saucepan. Add the shallots. Cook over medium heat until the
shallots have been reduced to a thick, sweet paste. This will take
about 15 minutes and you'll have to stir often. Lower the heat as
needed to keep the shallots from burning. (Add a tablespoon or two of
water as needed.) Add salt and pepper to taste. The shallots can be
caramelized several hours or even a day ahead.
2. Make the burgers: Divide the beef into 12 portions. Lightly wet
your hands and mold each into a square patty about 2 inches square and
1/2 inch thick. Arrange on a plate and chill, covered with plastic
wrap, until you're ready to grill the sliders.
3. Set up your grill for direct grilling and preheat to high. Brush
and oil the grill grate.
4. Generously salt and pepper the sliders and arrange on the grate.
Grill until cooked to taste, 2-1/2 to 3 minutes per side for medium,
turning with a spatula. Meanwhile, brush the cut sides of the rolls
with melted butter and grill them until golden brown. (Watch closely.)
5. To assemble the sliders, place a spoonful of caramelized shallots
on the bottom section of each bun. Top with a slider and the top bun
half, and serve at once with condiments.
