So leave your old Stones LPs in the museum you've built for them, crank up your iPod's Bose sound system, and get ready for some football.
Everyone benefits from a makeover, even the best of them. Especially the best of them.
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Skip the crudites, let's eat!
Real football classics -- Buffalo wings, beer-battered shrimp, baby back ribs -- go from great to totally awesome.
For The Record
Los Angeles Times Tuesday February 07, 2006 Home Edition Main News Part A Page 2 National Desk 3 inches; 122 words Type of Material: Correction
Super Bowl food -- An article in Wednesday's Food section about food to serve while watching the Super Bowl incorrectly described the recipe for Buffalo wings at Anchor Bar in Buffalo, N.Y. The article said Anchor Bar fries the chicken wings, pours Frank's RedHot sauce on them and offers bottled blue cheese dressing on the side. In fact, the Buffalo wings there are cooked, then tossed with a proprietary sauce that comes in four flavors; the blue cheese dressing is made in-house. Also, retired football player Mean Joe Greene's last name was misspelled as Green. Additionally, an accompanying article describing Frank's RedHot sauce incorrectly stated that this sauce is the "secret ingredient" behind Anchor Bar's wings, which are not made with it.
For The Record
Los Angeles Times Wednesday February 08, 2006 Home Edition Food Part F Page 7 Features Desk 3 inches; 122 words Type of Material: Correction
Super Bowl food -- An article in last Wednesday's Food section about food to serve while watching the Super Bowl incorrectly described the recipe for Buffalo wings at Anchor Bar in Buffalo, N.Y. The article said Anchor Bar fries the chicken wings, pours Frank's RedHot sauce on them and offers bottled blue cheese dressing on the side. In fact, the Buffalo wings there are cooked, then tossed with a proprietary sauce that comes in four flavors; the blue cheese dressing is made in-house. Also, retired football player Mean Joe Greene's last name was misspelled as Green. Additionally, an accompanying article describing Frank's RedHot incorrectly stated that this sauce is the "secret ingredient" behind Anchor Bar's wings, which are not made with it.
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Brown sugar and Bourbon baby back ribs
Total time: 2 hours, 10 minutes, plus overnight marinating
Servings: 4
1/2 cup ketchup
1 tablespoon cider vinegar
1/2 cup dark brown sugar
1/2 cup Bourbon
3 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon cayenne
2 pounds baby back ribs
(1 rack)
Purchased barbecue sauce
1. Mix the ketchup, vinegar, brown sugar, Bourbon, garlic, salt, pepper and cayenne in a bowl. Place the ribs in a baking pan and pour the sauce over both sides. Cover and refrigerate overnight.
2. The next day, heat the oven to 350 degrees; meanwhile, bring the ribs to room temperature. Pour off all of the marinade and reserve.
3. Line a clean baking pan with foil and arrange the ribs, meat side up, in the pan. Cover the ribs tightly with foil and roast for 1 hour.
4. Remove the foil and continue to roast for another hour, basting the ribs as desired and making sure they don't burn. Cut into individual ribs and serve warm with your favorite barbecue sauce.
Each serving: 588 calories; 26 grams protein; 36 grams carbohydrates; 1 gram fiber; 31 grams fat; 11 grams saturated fat; 122 mg. cholesterol; 850 mg. sodium.
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Beer-battered shrimp with classic tartar sauce
Total time: 30 minutes, plus 1 hour, 30 minutes standing and refrigerating time
Servings: 6 to 8
Note: Make the classic mayonnaise as described in the Buffalo chicken wings recipe for use in this tartar sauce.
Classic tartar sauce
1 cup classic mayonnaise
1 tablespoon minced shallots
1 teaspoon capers, drained and minced
1 tablespoon minced cornichons
1 teaspoon fresh lemon juice
1/2 teaspoon minced fresh parsley
1. In a bowl, combine the mayonnaise, shallots, capers, cornichons and lemon juice. Mix well. Add the parsley and stir to combine. Refrigerate until ready to serve.
Shrimp
1 cup flat, full-bodied ale such as Red Hook ESB
1 cup flour
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1/4 cup cornmeal
6 cups canola oil
1 1/2 pounds large shrimp, peeled, tails on
1 teaspoon cornstarch
