You might expect an American Iron Chef and lauded restaurateur to serve caviar, champagne and tiny cakes at his Super Bowl party.
Mario Batali, who has a soft spot for "jacked Doritos and any salsa as long as salsa has some Tabasco on the side," doesn't party like that.
Mario, as a lifelong football fan (who loves both the Seattle Seahawks and the New York Giants), is no stranger to a great Big Game shindig. Both his favorite and least favorite football party food is a plate of nachos.
SEE ALSO:I watched the Super Bowl for the first time and I had no idea what was happeningThe chef, restaurateur and cookbook author tells Mashable, "I just don't like it when someone browns a little ground beef, throws some crappy yellow cheese on top of it and calls it a nacho. 'Cause then, it's not a nacho."
However, a good -- nay, a great-- plate of nachos is his favorite game time treat.
Batali's dream nachos aren't fancy but they are carefully constructed. He prefers a quality handmade tortilla chip that can stand up to toppings, a light amount of cheese, pickled jalapeños and ground sausage (be careful; that meat should "not look like a sloppy joe"). His ideal nacho platter relies on a balance of crispy/melty/crunchy.
When it comes to batch cocktails, Batali recommends mixing a half gallon batch of micheladas with light beer, Tabasco and lime so you can just pour out the good stuff instead of mixing cocktails to order.
Just don't bring half-assed nachos, do bring an appreciation for football and it sounds like you'll be a welcome guest at any Batali football shindig.
Mario Batali’s Big Game WingsCreated by Chef Mario Batali
INGREDIENTS:For the White Barbecue Dipping Sauce1 cup Greek yogurt
¼ cup apple cider vinegar zest and juice of 1 lemon
1 tablespoon Tabasco Chipotle Sauce
2 tablespoons molasses
1 teaspoon salt
For the Wings
2 tablespoons ancho chili powder
2 tablespoons smoked paprika
1 teaspoon cayenne
1 tablespoon ground cumin
3 tablespoons Chinese 5 spice powder
1 teaspoon salt
1 jalapeño finely chopped, with seeds
¼ cup extra-virgin olive oil
¼ cup Tabasco Original Red Sauce plus ¼ cup
24 chicken wings: I like the drumette separated from the flat and the tip, which are left attached, for a total of 48 pieces
1 bunch scallions, thinly sliced
Serves 6 to 8
In a medium bowl, combine all the ingredients for the barbecue sauce. Cover until ready to use or keep cold in the refrigerator.
In a small bowl, combine the dry ingredients and the chopped jalapeño and set aside.
In a large bowl, combine the oil and ¼ cup of the Tabasco Sauce, then add in the wings and toss to coat evenly. Sprinkle liberally with the spice mixture and toss to distribute spices. Put the whole shebang in a plastic zipper bag, seal, and refrigerate for at least 4 hours, up to 24 hours.
Grill the wings over medium-high heat until the meat is no longer pink near the bone, about 18 minutes. Make sure to turn them every few minutes to get an even, dark char. Remove the cooked wings from the grill and toss them in a clean bowl with the remaining Tabasco Sauce and the scallions until evenly coated.
Serve the wings with the white barbecue dipping sauce.
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