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Is Your Food Safe to Eat for the Big Game?

Superbowl food safety stepsHave plans for the big game? We all know this day is more than just football. It’s the second-largest day for U.S. food consumption, next to Thanksgiving day.  Chips, wings, guacamole, chili – sounds like a good time right? It should be!

Don’t let this snack-filled day end in food poisoning. Food poisoning has lots of causes, including leaving food out too long. Here are some tips to ensure everyone enjoys the big game between the Giants and Patriots, and all the good food that comes with it. 

Clean:  When preparing party foods, wash hands and surfaces often.

Separate: Use separate plates for raw and cooked food when grilling.

Cook: To the right temperatures.

Chill: Don’t leave food at room temperature for longer than two hours.

“More than 1.25 billion wing portions will be consumed during Super Bowl weekend in 2012, totaling more than 100 million pounds of wings, according to the National Chicken Council’s (NCC) 2012 Wing Report.” 

Here’s a recipe idea for you - Chicken Wings with Mango-Tamarind Sauce/ Alitas de pollo en salsa de mango y tamarindo -  courtesy of Ingrid Hoffmann which  incorporates the food safety steps. 


Chicken Wings with Mango-Tamarind Sauce

Recipe Courtesy of Ingrid Hoffmann

Serves 4 to 8

Ingredients:

2 large mangoes, peeled, fruit cut off of the seed and roughly chopped

1/3 cup dark brown sugar

2 teaspoons Worcestershire sauce

4 teaspoons tamarind paste

1 teaspoon vegetable oil

1/2 teaspoon red pepper flakes

2 garlic cloves, coarsely chopped

2 pounds chicken wings, wing tips removed, or drumettes, rinsed and patted dry

Salt and freshly ground pepper

1 tablespoon canola or vegetable oil, for greasing baking sheet

  1. Clean work area.  Wash hands and surfaces often. Use two separate cutting boards during preparation, one for raw meats and the other for fruit, vegetables and condiments.
  2. Place the mangoes, brown sugar, Worcestershire sauce, tamarind paste, oil, red pepper, and garlic in your blender and purée until smooth.
  3. Place the chicken wings in a large bowl and season with salt and pepper. Add just enough sauce to coat the wings (about 1/2 cup, reserve the rest) and toss to coat. Cover the chicken with plastic wrap and refrigerate for at least 30 minutes or up to an hour.
  4.     Preheat your oven to 400°F. Line a rimmed baking sheet with aluminum foil and grease the foil with the oil. Lift the chicken out of the sauce letting the excess marinade drip back into the bowl. Place the wings on the prepared baking sheet and bake for 30 minutes, and then adjust a rack so it’s 6 inches from the heating element, heat your broiler to high, and broil the wings for another 3 to 5 minutes, or until the sauce is sizzling and the internal temperature of the chicken comes to 165°, as measured with a food thermometer. Hold food hot after cooking (at 140 ˚F or above), by using a heat source such as an oven, chafing dish, or warming tray.
  5.  While the wings bake, place the remaining (reserved ½ cup) sauce in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer until syrupy, 5 to 10 minutes. Serve the chicken wings hot with the mango-tamarind sauce on the side for dipping.
  6.  Divide leftovers into smaller portions and refrigerate promptly within 2 hours. Use   refrigerated leftovers within 3- 4 days.

Download the English PDF.


Alitas de pollo en salsa de mango y tamarindo

Receta de Ingrid Hoffmann

Sirve para 4 a 8 personas

Ingredientes:

2 mangos grandes, pelados, y cortados en trozos grande

1/3 de taza de azúcar moreno

2 cdtas. de salsa inglesa

4 cdtas. de pasta de tamarindo (no pulpa de tamarindo)

1 cdta. de aceite vegetal

½ cdta de pimienta roja en polvo

2 dientes de ajo cortados en trozos grandes

2 libras de alitas de pollo (las puntas cortadas) o de muslos de pollo, enjuagados y secos

Sal y pimienta fresca molida

1 cda. de aceite de canola o aceite vegetal para engrasar la parrilla de hornear

  1. Limpia toda el área. Lava tus manos y limpia las superficies frecuentemente. Usa diferentes tablas de cortar durante la preparación, una para las carnes crudas y otra para las frutas, los vegetales y los condimentos.
  2. Echa los trozos de mango, el azúcar moreno, la salsa inglesa, la pasta de tamarindo, el aceite, la pimienta y el ajo en el tazón de la licuadora y haz un puré suave.
  3. Coloca las alitas de pollo en un tazón grande y sazona con sal y pimienta. Agrega sólo la salsa suficiente como para cubrir las alas (alrededor de ½ taza, reserva el resto), y revuelve para que se impregnen bien. Cubre el pollo con papel plástico y refrigera de 30 minutos a 1 hora.
  4. Precalienta el horno a 400 ˚F. Forra una plancha de hornear con borde con papel aluminio y engrasa el papel con el aceite. Saca las alitas de pollo de la salsa, dejando escurrir el exceso en el mismo tazón. Coloca las alitas en la plancha de hornear y hornea durante 30 minutos. Entonces, ajusta la parrilla de forma que esté a 6 pulgadas de la fuente de calor, calienta el asador a nivel alto y asa las alitas durante 3 a 5 minutos o hasta que la salsa empiece a chisporretear y que la temperatura interna del pollo alcance 165 ˚F, al medir con un termómetro para alimentos. Mantén los hot dogs calientes (a 140 ˚F o más), usando una fuente de calor como el horno, u hornos y bandejas calentadores.
  5. Mientras se hornean las alitas, pon la salsa reservada en una cacerola pequeña y deja que hierva. Reduce el fuego a mediano-bajo y deja hervir a fuego lento hasta que tenga consistencia de sirope, entre 5 a 10 minutos. Sirve las alitas calientes con la salsa de mango y tamarindo para remojar.
  6. Divide las sobras de comida en porciones pequeñas y refrigera dentro de 2 horas. Usa las sobras almacenadas en el refrigerador, dentro de 3 a 4 días.

En Español PDF

Posted in: EventsTagged: Super Bowl | Football