Super Bowl Sunday is almost here and thanks to NFL Canada, Chef Matt Dean Pettit and Rock Lobster, I scored a delectable homegating menu. In celebration of Super Bowl 50 I attended Matty’s Tailgate Party at Rock Lobster where a Canadian inspired menu was a total touchdown for the taste buds.
Chef Matt presented a winning line up that kicked off with West Coast Crab Dip. A delicious way to pay homage to the host city of the big game, loaded with pieces of succulent crab and a creamy combination of cheeses. The follow-up play, a hearty and smoky Canuck chili. Next on the gridiron , a dish bringing new meaning to the term pigskin, a slow roasted football ham (literally made to look like the game ball with bacon hash marks). Sliced and layered into a bun with Dijon drives it all the way to the end zone for the extra point.
From the ham, the handoff to my favorite team player, the golden drumsticks. Absolutely mouth-watering, saucy chicken legs with a slight kick, totally worthy of a tackle. The sweet finish, pushing this party food over the 50 yard line, a Canadian classic, maple taffy served over shaved iced. Absolutely no fumbles with this football food.
An awesome and easy to prepare banquet for the big bash to give all your armchair quarter backs a truly tempting tailgate experience. The all-star lineup created by Chef Matt in honor of Super Bowl 50, pleases the palettes of sports fans and foodies alike, and in my opinion, is worthy of a Vince Lombardi trophy. Buon Appetito
Here is the recipe courtesy of Chef Matt Dean Pettit
50 Golden Drumsticks
- 50 chicken drumsticks
- ½ cup light soy sauce
- 2 tbsp brown sugar
- 1 tbsp freshly ground black pepper
- 2 cups unsalted butter, melted
- 2 cups hot sauce (choose your favourite)
Preheat oven to 425°F.
Rinse chicken drumsticks under water, and pat dry using paper towels.
In a large roasting pan, lay the drumsticks flat and evenly pour across the soy sauce, and sprinkle the brown sugar and black pepper. Using your hands, toss the drumsticks to fully cover them in the marinade mixture. Cover the pan with tin foil. Place pan in fridge for 30 minutes to allow flavors to combine.
On two large baking sheets, divide the chicken drumsticks, laying them side by side. Place one sheet on the top rack and second sheet on the bottom rack in the oven. Bake for 25 minutes.
Meanwhile in a small bowl, combine the melted butter and hot sauce. Set aside until needed.
Remove the drumsticks from the oven, and turn each of them over. Baste them with the butter and hot sauce mixture. Reserve the remaining butter and hot sauce mixture. Place the drumsticks back in the oven and bake for another 20 minutes.
Remove the drumsticks from the oven, and toss them in butter and hot sauce mixture. Eat and watch the Big Game!
Photos courtesy of Rey P of EatnMingle