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    Essential recipes for Super Bowl XLIX

    Recipe for crispy salt and pepper wings

    Serves 4

    Popular in Asian restaurants, crispy salt and pepper wings can be re-created at home. Save the calories and mess of a deep-fat fryer and use a hot oven instead. Coat the wings with dark sesame oil, then cover with a mixture of cornstarch mixed with plenty of salt and pepper. Arrange on a rack set inside a rimmed baking sheet and slide into the oven for an hour. Once they are crisp, broil them for a few minutes for more color. Toss with scallions and serve with wedges of lime. Double or triple the recipe, depending on the size of your crowd.

    28bowlrec1 - Karoline Boehm Goodnick's recipe for crispy salt and pepper wings. (Karoline Boehm Goodnick for The Boston Globe)
    Karoline Boehm Goodnick for The Boston Globe

    3pounds (about 10) large whole chicken wings
    1tablespoon dark Asian sesame oil
    3tablespoons cornstarch
    3tablespoons ground black pepper
    2tablespoons kosher salt
    2scallions, thinly sliced
    2limes, cut into wedges

    1. Set the oven at 425 degrees. Set a metal rack inside a rimmed baking sheet.

    2. In a large bowl, toss chicken wings with the sesame oil. Sprinkle with cornstarch, pepper, and salt. Toss well again.

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    3. Place wings on rack. Roast for 60 minutes or until lightly browned and crispy.

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    4. Turn on the broiler. Place the pan about 6 inches from the broiler element. Broil for 3 to 5 minutes, watching them carefully, or until they start to turn dark.

    5. In another bowl, toss the wings with scallions. Serve with lime. Karoline Boehm Goodnick

    Recipe for sticky apricot-barbecue drumettes

    Serves 6

    Drumettes are the pudgy pieces on the wings that look like mini drumsticks. They’re more expensive than whole wings, but give more meat. You can substitute 10 whole wings, if you like, adjusting the cooking time to 50 minutes.

    28bowlrec2 - Karoline Boehm Goodnick's recipe for glazed drumettes. (Karoline Boehm Goodnick for The Boston Globe)
    Karoline Boehm Goodnick for The Boston Globe

    3tablespoons vegetable oil
    1small onion, finely chopped
    2cloves garlic, thinly sliced
    ¼cup apricot jam
    ¼cup Dijon mustard
    ½cup ketchup
    1teaspoon soy sauce
    1teaspoon Worcestershire sauce
    1teaspoon ground cayenne pepper
    3pounds (about 20) chicken wing drumettes
    Salt and black pepper, to taste
    1lemon, cut into 6 wedges (for garnish)

    1. Set the oven at 450 degrees. Set a metal rack inside a rimmed baking sheet.

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    2. In a large skillet over medium-high heat, heat 2 tablespoons of the oil. Add the onions and garlic. Cook, stirring often, for 10 minutes, or until the onion softens. Stir in the apricot jam, mustard, ketchup, soy sauce, Worcestershire, and cayenne pepper. Simmer for 3 minutes.

    3. In a bowl, toss drumettes with the remaining 1 tablespoon vegetable oil, salt, and pepper. Add the sauce and toss again. Place each drumette on the rack, scooping up a little sauce with each one.

    4. Roast for 30 minutes or until glazed. Garnish with lemon. Karoline Boehm Goodnick

    Recipe for 7-layer dip

    Makes 12 individual portions

    The classic 7-layer dip really does need updating with fresher flavors. And individual portions are easy to serve and cuter than a big bowl of messy dip. Replace a bottle of salsa with a roasted poblano pepper-tomatillo salsa. Instead of refried beans, substitute whole black beans, seasoned with cumin, onions, and peppers. And, replace sour cream with seasoned Greek yogurt. The entire effect is lighter and zestier. Use juice glasses to create individual portions (you can also use plastic ones, of course). Serve with chips and a spoon for scooping all of the goodies from the bottom of the glass. And in their own glasses, guests can double dip.

    28bowlrec3 - Karoline Boehm Goodnick's recipe for updated 7 layer dip. (Karoline Boehm Goodnick for The Boston Globe)
    Karoline Boehm Goodnick for The Boston Globe

    SALSA

    3poblano peppers, chopped
    1onion, chopped
    6fresh tomatillos, chopped
    2tablespoons vegetable oil
    Salt and pepper, to taste

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    1. Set the oven at 475 degrees. Have on hand a rimmed baking sheet.

    2. Toss poblanos, onion, and tomatillos with olive oil, salt, and pepper; spread on baking sheet. Roast for 10 minutes. Stir well.

    3. Turn on the broiler. Broil the mixture for 7 to 10 minutes, stirring several times, or until the vegetables are slightly charred and softened; cool.

    4. In a food processor, pulse the poblano mixture to form a thick, chunky salsa.

    BEANS

    1tablespoon vegetable oil
    ½small onion, finely chopped
    ½small jalapeno pepper, seeded and finely chopped
    1clove garlic, finely chopped
    1teaspoon ground cumin
    Salt and pepper, to taste
    1can (15 ounces) black beans, drained and rinsed
    1tomato, cored and chopped

    1. In a skillet over medium-high heat, heat the oil. Add the onion, jalapeno, and garlic. Cook, stirring often, for 7 minutes, or until the vegetables softens.

    2. Stir in the cumin, salt, and pepper. Toast for 1 minute. Add the beans, and cook for 1 minute more. Remove from the heat; cool.

    3. Stir in the tomatoes.

    DIP

    1cup Greek yogurt
    2teaspoons ground cumin
    2teaspoons chili powder
    1clove garlic, grated
    3scallions, chopped
    4ripe avocados, pitted and peeled
    Juice of 1 lime
    Salt and pepper, to taste
    1romaine lettuce heart, cut into shreds
    1tomato, chopped
    ¾cup crumbled queso fresco
    Handful fresh cilantro leaves (for garnish)

    1. Have on hand 12 juice glasses (1 cup capacity each).

    2. In a bowl, stir together the yogurt, cumin, chili powder, garlic, and scallions.

    3. On a large plate, mash the avocados with the juice of ½ lime, salt, and pepper.

    4. In another bowl, toss romaine with the remaining lime juice, salt, and pepper.

    5. Place the glasses on the counter. Divide the bean mixture among them. Use a small spoon to add a layer of avocado. With another small spoon, add a spoonful of the yogurt mixture. Use a third spoon to add poblano salsa to each. Top with layers of romaine, tomato, and queso fresco. Garnish with cilantro leaves and serve with tortilla chips.

    Karoline Boehm Goodnick

    Recipe for chipotle-beef and beer chili

    Serves 8

    Chili gets better the longer the ingredients have to meld. By cooking it in a low oven, you will have even, fuss-free cooking, with deep flavors. If the oven isn’t available, simmer over medium-low heat, stirring occasionally, and adding a little water if the mixture seems dry. Chili can be made 2 days ahead and reheated.

    Watertown, MA 012512 Turkey and white bean chili with roasted poblanos, Wednesday, January 25 2012. (Globe Staff Photo/Wendy Maeda) section: Food slug: 01super stylists: Sheryl Julian, Catherine Smart Library Tag 02012012
    Wendy Maeda/Globe Staff

    ¼cup vegetable oil
    2pounds 85 percent ground beef
    Salt and black pepper, to taste
    2large onion, chopped
    2red bell peppers, chopped
    4cloves garlic, chopped
    3tablespoons chile powder
    2teaspoons ground cumin
    2tablespoons ground coriander
    1can (6 ounces) tomato paste
    2canned chipotle chiles, with about 2 teaspoons adobo sauce, chopped
    2bottles (12 ounces each) lager, or other beer
    1can (28 ounces) chopped tomatoes
    1can (15 ounces) white beans, drained
    1can (15 ounces) red kidney beans, drained
    2cups shredded cheddar (garnish)
    1bunch scallions, trimmed and chopped
    ½cup chopped fresh cilantro
    ½cup chopped fresh parsley

    1. Set oven at 275 degrees.

    2. In a large flameproof casserole over medium-high heat, heat the vegetable oil. Add the beef, salt, and black pepper. Cook, breaking up the meat with a large metal spoon, for 8 minutes.

    3. Add the onion and bell peppers. Cook, stirring often, for 8 minutes more. Stir in the garlic, chile powder, cumin, and coriander. Cook, stirring, for 1 minute more. Add the tomato paste, and cook for 1 minute more. Stir in the chipotle peppers and adobo sauce, beer, tomatoes, and white and red beans. Bring to a boil and remove from the heat.

    4. Cover the pot and transfer to the oven. Cook for 2 hours, stirring every half hour. If mixture seems dry, stir in water, ½ cup at a time.

    5. With a large metal spoon, spoon off excess fat. Taste for seasoning and add more salt and black pepper, if you like. Garnish with cheddar, scallions, cilantro, and parsley. Catherine Smart

    Recipe for chicken drumettes with ginger and soy sauce

    Serves 6

    Drumettes are the fleshy part of the chicken wing, more expensive but more meat on the bones.

    Watertown, MA 112710 Oriental sesame chicken tenders from East Side Wings in Watertown, Saturday, November 27 2010. (Wendy Maeda/Staff) section: Food slug: 01cheap reporter: Louise Kennedy Library Tag 12012010
    Wendy Maeda/Staff

    24chicken drumettes
    1tablespoon peanut oil
    1tablespoon honey
    2tablespoons dark brown sugar
    2tablespoons soy sauce
    1piece (2 inches) fresh ginger, chopped
    1clove garlic, chopped
    2teaspoons crushed red pepper, or to taste
    Salt, to taste
    1teaspoon sesame seeds

    1. Set the oven at 400 degrees. Line a rimmed baking sheet with parchment paper.

    2. Dry the wings thoroughly with paper towels. In a bowl large enough to hold all the wings, stir together the oil, honey, brown sugar, soy sauce, ginger, garlic, red pepper, and salt. Add the drumettes and toss well. Arrange them on the parchment paper in one layer.

    3. Roast the wings, turning them several times, for 40 minutes or until they are cooked through. If the wings are not brown enough, slide them under the broiler for 2 minutes, watching them carefully. Arrange on a platter and sprinkle with sesame seeds. Serve with ranch dressing.

    Sheryl Julian

    Recipe for turkey chili

    Turkey-bean chili with smoked paprika credit: Sheryl Julian
    Sheryl Julian/Globe Staff

    Serves 8

    The seasonings vary, as do the beans and sausage, but the meat in my favorite chili is always ground dark-meat turkey (white meat dries out in the pot). This version has red and green bell peppers, along with a mild chile pepper, chile powder, cumin, oregano, turkey kielbasa or another turkey sausage, red and white beans. It should sit for a day for the flavors to mellow.

    2tablespoons vegetable oil
    1Spanish onion, finely chopped
    1each green and red bell pepper, cored,
    seeded, and coarsely chopped
    1poblano or other mild chile pepper, cored, seeded, and chopped
    Salt and black pepper, to taste
    2cloves garlic, finely chopped
    2teaspoons chile powder
    1tablespoon ground cumin
    2pounds ground dark-meat turkey
    1pound turkey kielbasa (or another turkey sausage), cut into ½-inch pieces
    1can (15 ounces) kidney beans, drained
    1can (15 ounces) cannellini or navy beans, drained
    2teaspoons dried oregano
    1can (15 ounces) whole peeled tomatoes, with their juices, crushed in a bowl
    2cups chicken stock
    2cups water
    2tablespoons chopped fresh parsley

    1. In a large, heavy-based casserole over medium heat, heat the oil. Add the onion, green and red bell peppers, poblano or chile pepper, and salt. Cook, stirring often, for 8 minutes or until the vegetables soften. Add the garlic, chile powder, and cumin. Cook, stirring, for 1 minute more.

    2. Add the ground turkey and cook, breaking it up with a metal spoon, for 5 minutes, or until the meat no longer looks raw.

    3. Stir in the kielbasa or sausage, kidney and white beans, oregano, tomatoes, stock, and water. Bring to a boil and lower the heat. Set on the cover askew and simmer for 30 minutes. Taste for seasoning, and add black pepper if you like. Sprinkle with parsley. Sheryl Julian