The Snack-Lover's Guide to Watching Sports

Okay, okay, I admit it. When it comes to sporting events, I'm just there for the food.

I come from a family of sports enthusiasts, and I'm definitely the odd one out. My mother loved football, especially her Oregon State Beavers. My youngest brother was a Green Bay Packer in scrimmages with his buddies in grade school before he switched to the Blazers' LeRoy Ellis in pick-up games in middle school.

Hummus? Easy peasy.

Me? I imagined beaming up to the Enterprise so I could explore strange new worlds with Mr. Spock.

So now when we're invited over to friends' homes to watch sports on a screen the size of a starship, I tend to ply the circuit around the snack table that's usually groaning under bowls of chips and dips, chili and even the odd pork shoulder.

Hot crab and artichoke dip.

Whether you're a sports fanatic or hoping that Elizabeth in "The Americans" targets you as her next victim…er…informant, here are some of my fave recipes for game day snackage, and a killer chili recipe for the big game or any time.

• Susana's Amazing Asian Chicken Wings (top photo)
• Tim's Spicy Wings
• Sriracha Chicken Wings
• Deviled Eggs Four Ways
• My Mom's Hummus via Africa
• Hot Crab and Artichoke Dip
• Green Olive Tapenade
• Roasted Squash Spread
• Quick White Bean Dip

The following chili recipe makes enough to feed a crowd, so feel free to halve it for smaller gatherings.

Killer Beef Chili

For the sauce:
8 dried ancho chiles, seeded and torn into pieces
3 1/2 c. boiling water
2 bay leaves
1 Tbsp. cumin seeds
2 Tbsp. (6-8) garlic cloves
4 tsp. oregano
3 Tbsp. paprika (I use 1 Tbsp. smoked Spanish pimenton and 2 Tbsp. regular paprika)
1 Tbsp. sugar
1 Tbsp. salt
1 qt. roasted tomatoes

For the chili:
1 lb. dried beans (I used borlotti beans from Ayers Creek Farm)
3 Tbsp. olive oil
1 large onion, chopped in 1/2" dice
2 Tbsp. garlic, minced
1 Tbsp. dried oregano
4-5 lbs. beef chuck
Salt to taste

The day before making the chili, put the dried beans in a medium-sized pot. Cover with water by 2 inches and soak them overnight.

Preheat the oven to 300°.

Make the sauce, place the torn chiles in a heat-proof bowl and pour the boiling water over them. Soak for 30 min. until they are soft and pliable. Drain them, reserving the soaking water, and place them in the bowl of a food processor or blender. Add remaining ingredients and 1/2 c. soaking liquid and process till smooth, gradually adding the rest of the soaking water. If you have a larger processor, add the tomatoes or simply stir them together with the chile sauce in a large mixing bowl.

Heat a large Dutch oven over medium-high heat and add the oil. When it shimmers, add the chopped onions and sauté until tender. While the onions cook, slice the beef chuck into 1-inch pieces. Add the garlic to the onions and sauté briefly. Add the oregano, beef cubes and chile sauce. Stir to combine and place in the oven for 1 1/2 to 2 hrs. until the beans are tender and the meat is almost falling apart. Salt to taste.

Wingin' It: Last-Minute Sriracha Chicken Wings

You know how it goes. You're talking on the phone with a friend, and then…oh, wait, right, this is 2016.

Rewind.

You know how it goes. You're texting with a friend, and then she says how it's been forever since you've seen each other and you should make a date to get together. As a matter of fact, they're thinking of having some folks over, and would you like to come? It'll be casual, nothing fancy, just bring a bottle of wine and an appetizer.

Whether we're talking about a particular football game that's coming up this weekend that shall not be mentioned, or just friends getting together for wine and snacks, chicken wings are the perfect solution for a quick and easy, not to mention rave-worthy, appetizer for a crowd. These, with just a few simple ingredients, take almost no time at all and would even be perfect this summer for a pre-func with icy drinks in the backyard.

Sriracha Chicken Wings

2 lbs. chicken wings, sectioned in two (save the bony end pieces for stock)
1/2 c. rice vinegar
1/3 c. sugar
2 tsp. sriracha hot sauce
1 tsp. fish sauce
1 green onion, finely sliced crosswise
Lime sections, sesame seeds (optional)

Preheat oven to 350°.

Line a sheet pan with parchment paper and put the chicken wings on it, leaving a bit of space between each one. Place in the oven for 35-40 minutes until they're cooked through and have begun to brown slightly.

In a small saucepan over medium-high heat, pour in the rice vinegar and the sugar and stir it until the sugar dissolves. Bring it to a lively boil, and when it has reduced by half (it'll turn into a thick syrup), take it off the heat and stir in the sriracha, fish sauce and the onion.

Put the hot chicken wings in a large mixing bowl and pour the sriracha syrup over the top. Toss to combine. With tongs, remove wings to a platter. Garnish with lime sections and sesame seeds, if desired. Pour any remaining syrup into a small bowl and serve alongside.

Check out these other fantastic wing recipes: Susana's Vietnamese Chicken Wings, Tim's Spicy Wings.

So Super, They'll Actually Fly!

For the first time in years, it looks like I'm going to attend a Super Bowl party. Not that I have any idea who's playing, where the game's being held or even care about the commercials. It feels almost un-American to be so out of the loop for what is surely one of the most-hyped sporting events of the year.

No, the reason I'm going is for the same reason I love Thanksgiving. No offense to Dave's smoky, moist, grill-roasted whole turkey, but that meal, for me, is all about the sides. Same with this party…it's going to be a great group of people, all of whom are fabulous cooks, with several having some mad skillez behind the bar. That means a groaning table full of snackage, including meaty bits from the grill and libations to die for.

Me, I'm signed up to take my mom's potato salad, but I'm thinking a big ol' platter of wings would be a good first course to share. I've done a post about Susana's wings before, but I thought the recipe was worth repeating for those of you who might want an alternative to the buffalo wings that are apparently the ubiquitous choice on game day.

So have a good time on Sunday, all you Super Bowl fans. You'll hear me cheering from behind the table.

See also Tim's Spicy Wings, another Asian take on the fowl's winged part.

Susana's Amazing Asian Chicken Wings

Wings:
1 dozen chicken wings, wing tip segment cut off and remaining two joints separated*

Glaze:
1/4-1/3 cup sweet chili sauce (easy to find in most grocery stores but an Asian market has more choices)
4 cloves garlic, minced
1/2 bunch fresh cilantro, minced
1-inch piece fresh ginger, finely minced or grated on a micro grater
1 Tbsp. sugar
2 tsp. rice vinegar
1/2 fresh lime, juiced
2 Tbsp. Fish Sauce
1 Tbsp. Sambal Chili Sauce

Bake chicken wings at 400 degrees for approximately 30-40 minutes. They should start to pull away from the bone and be crispy. (Flabby wings are a no-no!) While the wings bake, prepare the glaze.

Mix all ingredients for the glaze in a large mixing bowl. Adjust ingredients if you like your wings hotter, sweeter, more acidic, fish saucier, etc. Mix in wings hot from the oven and toss to coat. Using tongs, remove wing parts to platter. Pour leftover sauce into small bowl for dipping and serve.

* Put the wing tips in a zip-lock bag, put them in the freezer and throw them in the pot the next time you make stock. Mo' flavah, mo' bettah!

Lucking Out at LucLac

Scheduling to meet a friend for lunch downtown is always a dance. First, there's parking. I'm an inveterate street parker, eschewing unpleasant parking structures for the challenge of finding a space nearby where I can demonstrate my superior parallel parking skills. (Me? Competitive? What makes you think that?)

Then there's the question of timing, especially if the place doesn't take reservations. And the added complication that the spot we'd picked, Luc Lac Vietnamese Kitchen, had opened recently and was still experiencing buzz overkill, which meant the potential of a long wait in line. Fortunately my friend's schedule was flexible enough to accommodate an early meeting time, so we slipped in slightly after they opened and before the noon rush.

We got to the counter and placed our order, got our number and found a table for two near the kitchen in the back with a nice view of the room. This way we got to see what was coming out of the kitchen as well as gloat about our good sense of timing as the lunch line eventually snaked its way out the door. Ha!

The menu is divided into small plates, salads, pho, vermicelli bowls, rice plates, banh mi and kitchen specialties, all outlined in terms that even a newb to the cuisine can understand, making it a good place to learn the lingo or bring nervous relatives for an introductory foray.

We opted to share some small plates rather than going for a bowl of pho, which has drawn raves, or their eponymous Luc Lac, cubes of seared beef tenderloin. The mussels (top photo), which I have a hard time not ordering if I see them on a menu, were steamed in a lemongrass/tamarind broth with mushrooms and proved how versatile this native shellfish is. Whether inflected with Indian spices, Italian herbs or Mexican chiles, mussels are uniformly heavenly as long as they're taken off the heat as soon as they pop open. But let's not get off topic.

The crispy rolls with pork, taro, jicama, carrots and noodles (above right) were light and not at all greasy, and the de rigeur dipping sauce was a nice twist on the too-sweet stuff often served. Five-spice powder flavored the deep fried chicken wings caramelized in fish sauce and garlic (left) and would be great with a house cocktail. The papaya salad was very fresh but without much character and probably the least interesting thing we ordered.

Something I really liked about this place was the fact that, for a new place with lots of buzz, it doesn't feel over-designed. The flower-shaped umbrellas hanging from the ceiling give it a fanciful feel and the large mural on one wall provides a nice backdrop, but the funky wallpaper and the 50s tuck-and-roll banquette make it more homey than toney.

Details: Luc Lac Vietnamese Kitchen, 835 SW 2nd Ave. 503-222-0047.

Winging It Once More

What is it with chicken wings all of a sudden? Not only am I seeing them on menus every time I turn around (like those at Vindalho) and my neighbor has brought over her heavenly (and now award-winning) Asian wings, but now friends are sending recipes for even more! Here's what my gal Luan from Foster & Dobbs has to say about her husband, Tim, and his sexy Spicy Wings:

There's one day a year when eating chicken wings isn't appropriate: February 11th, Gallus Domesticus Solidarity Day. But there are 364 days a year when chicken wings are yummy and fun to eat! Tim likes his wings hot, spicy, and dunked in good blue cheese dressing. His recipe uses Sriracha chili sauce to drive up the heat and Rogue Creamery Oregonzola to cool it down. Throw in a few stalks of celery for snap and it's a party in your mouth. You'll want to have big napkins on hand—Tim's Spicy Wings can be messy (like so many good things in life!).

Tim's Spicy Wings
Makes about 10 servings

The wings:
4 pounds chicken wings, wing tips cut off and remaining wing cut into two pieces at the joint
1/4 cup olive oil
1-1/2 teaspoon salt
1 teaspoon ground pepper
4 tablespoons butter
4 tablespoons Sriracha Chili Sauce*
1 tablespoon Tabasco (optional)

The dressing:
4-6 oz. Oregonzola (or another zippy, full-flavored blue cheese)
1/2 c. sour cream
1/2 c. mayonnaise
2 tsp. Worcestershire sauce
1/2 tsp. freshly ground pepper

Either preheat oven to 400 degrees or start the charcoals on the barbecue. Toss the wings, olive oil, salt and pepper together until wings are coated. If using the oven, line a couple of baking sheets with foil and spread the wings out in a single layer. Bake for 50 minutes, or until wings are golden. If using the barbecue, spread them evenly over the grill and cook, turning at least once, until cooked through and golden.

Just before wings are done, melt the butter and stir together with Sriracha in a large bowl. Add the Tabasco sauce if you want to kick the heat up even more. When the wings are done, put them into the bowl and toss well to coat.

To make the dressing, put the ingredients together in a bowl and mix well to a fairly smooth paste.

* You can find Sriracha sauce in grocery stores that carry Thai ingredients. It comes in a plastic bottle with a rooster on the label, and is a terrific condiment to have on hand.

Photo from The Village Voice.

Subject: Wings at Vindalho

"Just so ya’ know...
"J- & I had dinner there Saturday. Try to get their “wing” special while it’s still on the menu. Dry rubbed and sauced with amazing Indian spices coming through with hints of cinnamon, clove and plenty of heat. Served with some kinda yogurt dipping sauce.

Some of the best wings I’ve ever had.
"With a martini."

To me, getting an e-mail like this is an all-points bulletin that rockets its subject to the top of my to-do list. So when I e-mailed Dave and told him we needed to meet at Vindalho that evening, he asked no questions, knowing it was a mission of the utmost importance.

And those wings? Heavenly. Delicious. Deeply satisfying. Especially (Thank you, K-!) with a martini. And I dare you to order just one plate.

Details: Vindalho, 2038 SE Clinton St. Phone 503-467-4550.

These Wings Will Fly

I'm so excited! After begging, bargaining and eventually resorting to groveling, I finally got the recipe for some of the freaking greatest chicken wings on the planet from my neighbor and good fairy Susana.

She'd brought these over for a couple of back yard gatherings here at the ranch, and people were almost literally falling out of their chairs in ecstasy. It almost got a little ugly as the pile dwindled, with couples eyeing each other to see if the other would graciously give up their last piece for their true love.

Fortunately no melée ensued and no blood was spilled, but be forewarned that you'll need to make plenty to stave off any threat of chaos at your next gathering.

Susana's Amazing Asian Chicken Wings

Wings:
1 dozen chicken wings, wing tip segment cut off and discarded and remaining two joints separated

Glaze:
1/4- 1/3 cup sweet chili sauce (easy to find in most grocery stores but an Asian market has more choices)
4 cloves garlic, minced
1/2 bunch fresh cilantro, minced
1-inch piece fresh ginger, finely minced or grated on a micro grater
1 Tbsp. sugar
2 tsp. rice vinegar
1/2 fresh lime, juiced
2 Tbsp. Fish Sauce
1 Tbsp. Sambal Chili Sauce

Bake chicken wings at 400 degrees for approximately 30-40 minutes. They should start to pull away from the bone and be crispy. (Flabby wings are a no-no!) While the wings bake, prepare the glaze.

Mix all ingredients for the glaze in a large mixing bowl. Adjust ingredients if you like your wings hotter, sweeter, more acidic, fish saucier, etc. Mix in wings hot from the oven and toss to coat. Serve on platter with leftover sauce on the side for dipping.