SNACKDOWN
Whether you’re hosting a supersized shindig or just getting a few friends together
to watch the game, no football party is complete without a spread of snacks.
Here are some of our favorite dishes and cocktails to clip and save.
HONEY-GINGER
CHICKEN WINGS
PACIFIC SALMON
CHOWDER
A craveable chicken wing recipe adapted by
The Seattle Times test kitchen. You can prepare
them on Saturday, and pop them in the oven right
before game time.
This hearty chowder, adapted from Native
American cuisine and tested by The Seattle
Times, features classic Northwest flavors.
Serves 6
Serves 4
2/3 cup soy sauce
1/2 cup orange juice
1/4 cup honey
1 tablespoon ground or minced fresh ginger
2 cloves garlic, minced
1/2 cup coarsely crushed salted peanuts
1 bunch scallions, cut into thin diagonal slices
2½ to 3 pounds chicken drumettes or wings
1. In a large mixing bowl, combine soy sauce,
orange juice, honey, ginger and garlic. Mix well
and add chicken. Marinate at least an hour, or
preferably overnight in the refrigerator. Turn the
chicken at least once, as the marinade will not
cover the wings completely.
2. Preheat oven to 400 degrees. Remove wings
from marinade. (Discard marinade.) Place on a
lightly oiled broiling pan. (Line the bottom pan
with aluminum foil.) Bake 30 to 40 minutes, or
until browned and cooked through. Remove from
the oven, transfer to a platter and sprinkle with
peanuts and scallions.
— Adapted by The Seattle Times in 2004 from
“Cheap & Easy: A Cookbook for Girls on the Go”
by Sandra Bark and Alexis Kanfer.
Genevieve Alvarez / The Seattle Times
COCKTAIL
RUSSELLMANIA
1 tablespoon butter
1 small onion, peeled and finely chopped
1/2 cup sliced scallions
2 tablespoons flour
4 medium-sized white potatoes,
peeled and diced
1/2 teaspoon dried dill weed
1/4 teaspoon dill seed
4 cups milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound salmon fillet, skinned and
cut into chunks
1. In a large pan, heat the butter over medium
heat. Add the onion and scallions; sauté three
minutes. Add the flour and stir two minutes.
Celebrate Seattle’s favorite quarterback with a
concoction by Jason Finn, former bartender and
drummer for The Presidents of the United States
of America.
2. Add the potatoes, dill weed and seed,
the milk, salt and pepper. Simmer over low
heat 40 minutes.
1 ounce Oola White Dog
1/2 ounce Blue Curaçao
1/2 ounce fresh lime juice
3. Add the salmon and simmer an additional 10
minutes or until the salmon is cooked through.
Adjust the seasonings and serve.
Garnish with lime wheel dipped in sugar and
espresso grounds. To enjoy, take Finn’s advice to
“Chew on lime wheel, take shot. Man up.”
— Adapted by The Seattle Times in 1992 from
“Spirit of the Harvest — North American Indian Cooking”
by Beverly Cox and Martin Jacobs.
— Jason Finn for The Seattle Times.
SHRIMP
PIZZA BREADS
What’s a football party without pizza? This tasty
recipe comes from The Seattle Times archive.
Serves 2
2 teaspoons olive oil
1 medium shallot, peeled and minced
1 small clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1 (8-ounce) package Italian bread shells
(2 6-inch breads)
1 medium plum tomato, sliced
1/4 pound tiny cooked shrimp, drained well
1 tablespoon drained capers
2 tablespoons drained sliced olives
1/2 cup grated low-fat mozzarella cheese
1 tablespoon grated Parmesan cheese
1. In a skillet heat the olive oil over medium heat.
Add the shallots, garlic, basil and red pepper
flakes; sauté 10 minutes.
2. Place the bread shells on a baking sheet.
Place the tomato slices on top, followed by
the shallot mixture, shrimp, capers, olives,
mozzarella and Parmesan cheeses.
3. Bake in a preheated 425-degree oven
10 minutes.
Note: Boboli bread was used in this recipe.
— From The Seattle Times archives, 1993.
COCKTAIL SAM’S VEGETARIAN
BEASTRONESSEY BEAN CHILI
Beastly delicious! This recipe comes to us from
Tommy Stearns of Suite 410 Bar.
1
1
1/4 1/2 1/4 ounce Hennessey VS
ounce Patron Añejo
ounce Yellow Chartreuse
ounce apple juice
ounce maple syrup
Shake and strain into a bucket glass, add fresh ice
and garnish with a Granny Smith apple twist.
— Tommy Stearns of Suite 410 Bar for The Seattle Times.
COCKTAIL
YOU MAD, BRO?
Rightfully claim your place as the best mixologist
at the party with this bold drink by Casey Robison.
Mint sprigs, tamped
1½ ounces silver tequila
1/2 ounce Blue Curaçao
1/4 ounce agave syrup
(2 to 1 ratio of agave to water)
1/4 ounce float of green chartreuse
Shake and fine strain into a bucket glass, and fill
with crushed ice. Add one ounce soda water, and
float the chartreuse on top.
— Casey Robison of Barrio for The Seattle Times.
MORE DIY FAN FUN AWAITS
Check the paper every day this week for fun DIY fan projects,
or visit seattletimes.com/fanfrenzy. On Sunday, look for game cards
for our football-themed BEAST BINGO.
A marvelous meatless chili recipe from
The Seattle Times archive.
Serves 6
2
1
1
4
1
4½ 2
2 tablespoons extra-virgin olive oil
large yellow onion, chopped
poblano chili, seeded and chopped
garlic cloves, minced
Coarse salt
can (4 ounces) diced green chilies
teaspoons chili powder
teaspoons ground cumin
cans (15.5 ounces each) kidney beans,
rinsed and drained
2 cans (15.5 ounces each) pinto beans,
rinsed and drained
1 can (28 ounces) diced tomatoes
2 cups water
1. In a large Dutch oven or other heavy pot, heat
oil over medium-high. Add onion, poblano and
garlic; season with salt. Cook, stirring occasionally, until onion is translucent, about four minutes. Stir in green chilies, chili powder and cumin
and cook three minutes. Add beans, tomatoes
and juice, and 2 cups water; bring to a boil over
high heat. Reduce heat and simmer until vegetables are tender and chili is thickened, about 20 to
30 minutes. Season to taste with salt.
2. Topping ideas: sour cream, fresh cilantro
leaves, lime wedges, grated Monterey Jack and
chopped red onion.
— From The Seattle Times archives, 2011.