Cotton Bowl Classic Feast

If you're an Arkansas Razorback fan or a Kansas State Wildcat, you know where you're going to be Friday night at 7PM. If you're lucky and have a ticket for the Cotton Bowl Classic, you and 85,000 screaming fans are going to be in the stands at Dallas' Cowboy Stadium! Even if you can't be there, you're going to be in your seat, ready for a great game with some of your favorite foods. I found some recipes from The NFL Gameday Cookbook that will be perfect for a victory party... I hope!

Buffalo Chicken Breast Sandwiches PRINT
from the NFL Gameday Cookbook by Ray Lampe a.k.a. Dr. BBQ

6 boneless chicken breast halves
Your favorite barbecue rub
1 cup Frank's Red Hot Sauce
1/4 cup (2 ounces) butter, melted
6 sandwich rolls
1 1/2 cups crumbled blue cheese
1 cup finely chopped celery

Prepare the grill for cooking over direct medium-high heat. Season the chicken breasts lightly with the rub. Grill for about 5 minutes per side, or to an internal temperature of 160°F. Remove the chicken to a plate.
In a medium bowl, mix together the hot sauce and melted butter. Dip each chicken breast in the hot sauce mixture and transfer it to a rack to drain for just a minute. Transfer the chicken to the rolls and top each with an equal portion of the cheese and celery. Makes 6 sandwiches.

Catfish Tacos with Citrus Salsa PRINT

from the NFL Gameday Cookbook by Ray Lampe a.k.a. Dr. BBQ
¼ cup all-purpose flour

1 tablespoon good-quality chili powder

1 teaspoon seasoned salt

1 teaspoon black pepper

1 pound catfish fillets, patted dry with a paper towel

2 tablespoons vegetable oil

 2 tablespoons butter

8 six-inch flour or corn tortillas

Citrus Salsa (recipe below)

In a small bowl, combine the flour, chili powder, salt and pepper. Dust the fillets on both sides with the flour mixture.

Heat the oil and butter in a large skillet over medium-high heat. Put the fillets in the pan and cook for four to five minutes, then flip and cook another four to five minutes, or until the fish flakes when you poke it with a fork. Remove to drain on a paper towel. Transfer the fillets to a serving plate and break each into a few big pieces. Divide the fish evenly among the tortillas and top with the Citrus Salsa.

Makes eight tacos

Citrus Salsa

Using the supremes in this salsa leaves a little texture to the fruit while getting rid of the pith and skin. To make the supremes, cut the top and bottom off of fruit. Stand on one end and cut down the sides, removing the skin to reveal the fruit. All the skin and pith should be removed. Cut the segments out in between the membrane and pull out the tender wedge of flesh now known as the supreme.

3 large Roma tomatoes, seeded and diced

½ cup finely chopped red onion

Supremes of 1 orange, chopped

Supremes of 1 large lime, chopped

3 green onions, white and green parts sliced

1 jalapeño, finely chopped (remove the seeds if you don't want it spicy)

2 tablespoons finely chopped fresh cilantro leaves

½ teaspoon salt

¼ teaspoon black pepper

In a glass bowl, mix all the ingredients together. Cover and refrigerate for an hour. Mix again before serving. Makes about two cups.

Bloody Mary Chicken Wings PRINT
from The NFL Gameday Cookbook by Ray Lampe a.k.a. Dr. BBQ

12-15 chicken wings

BLOODY MARY RUB:
2 tablespoons celery salt
1 tablespoon good-quality chili powder
1 teaspoon black pepper
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon brown sugar
1/2 teaspoon cayenne
BLOODY MARY SAUCE:
1 1/2 cups V-8 juice
3 tablespoons Worcestershire sauce
3 tablespoons Tabasco Garlic Sauce
1 lemon, juiced
1 teaspoon salt
Prepared horseradish (optional)
Russian vodka
Celery sticks

With a sharp knife, cut the tips off the chicken wings and save the tips for stock. Slash the inside of the wing joint to help them cook more evenly, but don’t cut them all the way through.
In a small bowl, mix together the rub ingredients. Sprinkle over the chicken wings, coating them evenly.
Prepare the grill for cooking over direct medium heat. Grill the wings, turning often, for 30 minutes, or until the wings are crispy and golden.
Meanwhile, mix the sauce ingredients together and set aside. Put the vodka in the freezer. Transfer the wings to an aluminum-foil pan. Pour the sauce over the wings, tossing to coat. Put the pan on the grill. Cover the grill and cook for another 30 minutes, tossing the wings after 15 minutes to coat. If the pan goes dry, add a small amount of beer to keep it from burning. Remove the wings to a plate, and drizzle with the sauce if there is any left. Serve with celery sticks and shots of ice-cold vodka. Makes 15 servings.