Super Bowl Sunday

Let me begin by saying that I am not a huge fan of football. Actually, I think that is a bit of an understatement, I usually go out of my way to avoid football. Then about 4 years ago, Chelle, a friend of mine began inviting me to her Super Bowl parties. The Super Bowl parties at Chelle’s house focus on the commercials rather than the game. In fact, we have been know to “shush” people if they are talking during the commercials. Sometimes, if we get too far behind on the game, we actually fast forward through the slower parts of the game (yay for Tivo!). This year, I decided it was time to learn about the game. I mean I get the basic idea…get the ball to the other side / stop the ball from getting to the other side, and the basic points system. Bill was patient enough to try and explain a little more to me, although Chelle kept shushing us during the commercials. LOL.

Another great thing about this gathering, is the food. Chelle is the best cook I know. Kat and Laurel are really good cooks as well, and well, I try to keep up. This year we did a finger food pot luck. Chelle made some awesome chicken wings, homemade guacamole with freshly fried tortilla chips, and assorted vegetables with dipping sauce. Kat and Laurel made an assortment of nibbles, including my favorite, bacon wrapped water chestnuts, as well as stuffed mushrooms and deviled eggs. While the bacon wrapped water chestnuts is so simple, the flavors of the bacon and the water chestnuts go together so well, and I always say, bacon makes everything better. For my contribution, I made my Ba-chan’s (grandmother's) won tons with sweet and sour sauce. While we (the family) would never claim that these are anything near authentic Chinese won tons, they tend to be a crowd pleaser. I also baked red velvet cupcakes with a cream cheese frosting. The color of the cupcakes was not selected to represent a preference in teams. The cupcakes turned out nicely, moist with a bit of chocolate flavor and a deep red color. The cream cheese frosting was the perfect texture for piping and the slightly tart flavor complimented the rich cupcake.
I found the neatest thing to transport my cupcakes, I purchased this awesome 3-in-1 CaddyFrom From Sur La Table, one of my favorite stores. It can hold a rectangular cake, and the insert also allows you to carry either 12 regular sized cupcakes or 24 mini cupcakes.

Bacon wrapped Water chestnuts
Sliced bacon
Canned water chestnuts
Toothpicks

Cut bacon slices in ½, wrap around water chestnut, and secure in place with toothpicks.
Bake at around 400 degrees in oven, until bacon is crispy.

Serve warm, either just by itself, or with a honey mustard dipping sauce, or a barbeque dipping sauce.

Ba-Chan’s Won Ton Recipe
1 lb. Lean Ground Pork
1 T Oil
1 T Shoyu
1 tsp. Sugar
1/2 tsp. Black Pepper
1/3 tsp. Salt
1 tsp. Corn Starch
Chopped Green Onion

1. Mix ingredients together and let stand for 1/2 hour.

2. Portion out pork mixture, about 1 tablespoon on to square won ton skins.. Moisten two adjacent sides of the won ton skin with water. Fold dry edges over onto moistened edges at a slight angle, so the opposite corners don’t quite match up.. This fold should be on the diagonal forming a slightly off center triangle. Firmly press the edges together to seal.

While preparing the won tons, I usually layer them into a baking dish with a piece of plastic wrap separating each layer. You can also freeze them this way. If you freeze them, to prepare them later, just thaw and deep fry.

3. Deep fry until golden brown, allow to cool and drain on paper towels or brown bags.

Serve either hot or at room temperature with sweet and sour sauce.

Sweet & Sour Sauce
1 cup Pineapple Juice
1 T Oil
1 T Soy Sauce
3 T Corn Starch
3 T Japanese Vinegar
6 T Water
1/2 cup Sugar
Red Food color

Wisk together ingredients in a sauce pan. Cook over medium heat, stirring constantly. Cook until sauce begins to turns translucent and thicken. Remove from heat and serve.

Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Makes about 2 dozen cupcakes

Cupcakes
1 1/2 cups of sugar
1/2 cup (1 stick) of butter, room temperature
2 eggs, room temperature
2 1/3 cups minus 1 tablespoon of cake flour
3 tablespoons of Dutch-processed cocoa powder
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of buttermilk
1 1/2 tablespoons of red food coloring
1 teaspoon of vanilla extract
1 teaspoon of distilled white vinegar

1. Preheat oven to 350°F.

2. Cream butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.

3. Add the eggs, one at a time, mixing until each is fully incorporated. Scrape down the sides of the bowl to ensure even mixing.

4. In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt.

5. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.

6. Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.

7. Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.

8. Allow to cool for ten minutes in the pan then transfer to a wire rack to cool completely.

Frosting
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract

1. Cream the butter and cream cheese together, about 3 minutes.

2. Add the vanilla extract and mix.

3. Add the powdered sugar, continually taste to get to desired sweetness.

4. Pipe onto cooled cupcakes.