In the South, we love a celebration. Now, a celebration of football for those living in the heart of the Southeastern Conference, it is certain to be the party of the year.
The 52nd playing of the Super Bowl will be held on February 4, when the New England Patriots take on the Philadelphia Eagles in Minneapolis, Minn. And even though local favorites, the New Orleans Saints and Dallas Cowboys didn’t make it to the big game, friends all over Carroll and Montgomery counties will gather to watch the game and the always-entertaining commercials.
For years, I watched the Super Bowl at my sister’s home in Southaven. There was always more food than guests with some “must haves” for any Memphis-metropolitan table -- Crumpy’s hot wings and a Rendezvous-inspired sausage and cheese platter.
When my sister was expecting my nephew, Hunter, her pregnancy craving was Crumpy’s hot wings located just north of the Mississippi state line in the Whitehaven area of Memphis. Stephanie kept that drive-thru window hot, especially during the last months of her pregnancy. Crumpy’s wings are not those tiny little drummies and miniature sized wings. Crumpy’s wings are the full-sized wings -- deep fried and dripping with the hottest sauce you can swallow.
If you haven’t experienced the Crumpy’s wing, you haven’t had a hot wing.
For the hot wing lover, newspaper staffer Tina Gatlin shared her recipe for Buffalo chicken dip.
Buffalo Chicken Dip
2 cups shredded cooked chicken
1 (8 ounce) package cream cheese, softened
1/2 cup Buffalo wings sauce like Franks
1/2 cup ranch dressing
1/2 cup crumbled blue cheese or your favorite shredded cheese
Preheat oven to 350 degrees. Combine all ingredients and spoon into shallow 1-quart baking dish. Bake 20 minutes or until mixture is heated through; stir. Garnish with chopped green onions if desired. Serve with crackers, chips, pretzels and/or vegetables
For those of you who have never dined at Charlie Vergos’ Rendezvous in downtown Memphis, you aren’t just missing the best barbecue in the country but a wonderfully unique experience. My wedding rehearsal dinner was held at this Memphis landmark, and like every visit, we started with the famous sausage and cheese platter.
To create your own Rendezvous-inspired sausage and cheese platter, slice grilled smoke sausage (my husband usually serves venison sausage) with a variety of hard cheese, particularly sharp cheddar and pepper jack. Sprinkle with your favorite barbecue rub (you can buy Rendezvous’ famous seasoning at grocery stores) and serve with saltine crackers and pepperoncini peppers.
My husband Keith is a pretty great cook with an iron skillet, but he is a wiz on the grill. My favorite of Keith’s grilled treats -- venison roll-ups. Even my venison-hesitant friends and family can’t get enough.
Venison roll ups
1 venison tenderloin, sliced in 1/2 inch medallions
1 block cream cheese
Jar sliced jalapeno peppers
1 pound bacon
Allegro Game Tame or Italian dressing
Beat tenderloin medallions until thin. Roll tenderloin around a thin slice of cream cheese and one slice jalapeno pepper. Wrap roll with two slices of bacon and secure with a toothpick. Marinate in Allegro Game Tame or Italian dressing at least one hour before grilling. Grill on medium hot heat until bacon is crisp.
* Keith’s cooking tip: “It helps if cream cheese is super cold to help to slice.”
In Tina’s house, her crunchy taco cups are a fan favorite.
Crunchy Taco Cups
1 pound lean ground beef, browned and drained
1 envelope (3 tablespoons) taco seasoning
1 (10-ounce) can Ro-Tel Diced Tomatoes and Green Chiles
1 1/2 cups sharp cheddar cheese, shredded (or Mexican blend)
24 wonton wrappers
Preheat oven to 375 degrees. Generously coat a standard size muffin tin with nonstick cooking spray. Combine cooked beef, taco seasoning, and tomatoes in a bowl and stir to combine. Line each cup of the prepared muffin tin with a wonton wrapper. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of wonton wrapper, taco mixture, and a final layer of cheese.
Bake at 375 degrees for 11-13 minutes until cups are heated through, and edges are golden.
Do you have a favorite recipe you’d like to share? Email editor@winonatimes.com.
