Quinn doesnāt mind spending game day in the kitchen, even if she’s been in the kitchen all week for Mad Hungry. āI have to admit this ā Iām not a rabid football fan, although Iām a big sports fan,ā she says. But even though she takes the point on dinner, she still involves the rest of her family. āItās not like Iām cooking for them because they donāt cook for themselves,ā she says. āIāll make, for example, a big pot of chili. I have three or four favorite chili recipes and when Iām shopping, Iāll buy the ingredients, and then one or two of them will turn it into nachos. Things like that. So we put our heads together, because thereās just something about the hand-held food ā the spiciness of it, the immediacy of it, how itās served, what drinks are served with it ā that makes everybody happy. So Iām happy to be a part of the planning and cooking when itās convenient, but at the very least, we tag-team a little bit to get everything going.ā
While Quinn and her family get it all going at their home, you can get things started at yours. Get out your shopping list and take a look at Ā Lucinda Scala Quinnās Mad Hungry menu for game day:
Cheddar Corn Bread
Serves 6 to 8
1 cup all-purpose ļ¬our
1 cup stone-ground yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 teaspoon coarse salt
Pinch of cayenne pepper
1 1/2 cups milk
2 large eggs, lightly beaten
1 1/2Ā tablespoons unsalted butter, melted
1 cup grated cheddar cheese
1/2 cup corn kernels (frozen, fresh or left over from a cooked cob)
2 tablespoons chopped pickled jalapeĆ±os (optional)
1. Preheat the oven to 425 degrees.
2. In a large bowl, whisk together the ļ¬our, cornmeal, sugar, baking powder, salt and cayenne. Blend in the milk, eggs and butter. Fold in the cheese, corn and the jalapeĆ±os, if using.
3. Place in a well-seasoned 10-inch cast-iron skillet or a buttered 8-inch square baking pan and smooth over the top. Bake for 35 to 45 minutes, until the top is golden brown and a cake tester inserted in the center comes out clean. Do not overbake or the corn bread will be dry. Cut into wedges or squares and serve hot.
5 dried red chilies (Mexican ancho, New Mexican Hatch or Anaheim)
1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced (1 tablespoon)
2 pounds ground beef
1 tablespoon coarse salt
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper ļ¬akes or pinch of cayenne pepper
1/2 teaspoon dried oregano
1 bay leaf
1/4 cup pickled jalapeĆ±os, chopped (optional)
1 28-ounce can tomatoes, broken up, with juice
12 ounces beer
1 15-ounce can beans (pinto, kidney, black, or a combination), drained
1. In a dry large skillet over high heat, lightly toast both sides of the chilies for a few minutes. After roasting, remove from pan to slice open, then remove and discard the stem and seeds. Cover the chilies in boiling water and let soften for 5 minutes. In a blender or food processor, purĆ©e the chilies with enough soaking liquid to form a thick paste.
2. Heat the skillet again over medium-high heat, and then add the olive oil. SautĆ© the onion and garlic until translucent, about 3 minutes. Increase the heat and add the beef and 2 teaspoons of the salt. Brown the beef, stirring occasionally to pick up browned bits on the bottom of the pan as the moisture evaporates, about 15 minutes. If the meat is excessively fatty (your judgment call), spoon off some of the fat, but leave some for ļ¬avor.
3. Stir in the cumin and cook for 30 seconds. Add the chili paste, red pepper ļ¬akes, oregano, bay leaf, jalapeĆ±os and the remaining teaspoon of salt. Stir to combine well.
4. Add the tomatoes and beer and simmer for 30 minutes. Add the beans and cook for an additional 20 minutes. Add water if needed for desired consistency. Serve with preferred condiments and some combination of ļ¬xings, such as grated cheese, sour cream, sliced avocados, chopped tomatoes, chopped onion or scallions, or minced cilantro. Garnish with salty tortilla chips or crumble in corn bread.
Cheesy Corn Snack
Makes 4 quarts
2 tablespoons vegetable oil
3/4 cup popping corn kernels
4 tablespoons (1/2 stick) unsalted butter, melted
1/3 cup grated Parmesan cheese
1/2 teaspoon coarse salt
1. Heat a 4-quart pot with a tight-ļ¬tting lid on the stove top. Add the oil and swirl itĀ around to coat the bottom of the pot. Get it hot enough to sizzle when a kernel hitsĀ the oil. Pour the corn in all at once, cover, and shake. Swirl the pot over the top of theĀ burner once or twice until you hear the ļ¬rst few kernels pop. Once the corn is popping,Ā swirl the pot continuously until the popping stops. Or, use a popcorn maker if you wantĀ to. Dump the popcorn into a large bowl.
2. Pour the melted butter over the corn and toss well to fully coat the kernels. SprinkleĀ the cheese and salt over the corn and toss until everything is well combined.
Crunchy Sesame Chicken Wings
Makes 20 wings
20 chicken wings
3 large eggs, beaten
2 teaspoons vegetable oil
1/2 cup sesame seeds
1/2 cup all-purpose flour
2 teaspoons coarse salt
1/4 teaspoon cayenne pepper
1/2 cup fresh bread crumbs
2 to 3 garlic cloves, minced
Hot sauce, for serving
1. Preheat the oven to 375 degrees. Place the chicken wings in a large bowl. Add the eggs and toss to coat. Line a large rimmed baking sheet with baking parchment or coat the pan with oil.
2. In a small bowl, combine the sesame seeds, flour, salt, cayenne, bread crumbs, and garlic. Dip each wing into the sesame mixture to fully coat. Place the coated wings side by side on the prepared baking sheet.
3. Bake for 30 minutes and increase the temperature to 400 degrees. Cook until the wings are golden brown and sizzling, 20 to 30 more minutes. Immediately remove the wings from the baking sheet while hot. Serve with hot sauce.
Photo: David Russell