the tig blog.

Top Super Bowl Apps

Katy Johnson

Each year, ad agencies offer their take on the reason 74% of America watches the big game: the commercials.

We thought we’d take a different approach and comment on the top “apps” we saw this year during 3 hours of prime football viewing. Thanks to some team participation and a working office lunch, we’ve compiled the list of winners for Super Bowl 50.

Chuck’s Chicken Wangs
Tim Hackney

First off, take a moment of silence and appreciate the fact that, like the art of samurai sword making, Chuck’s Chicken Wangs’ recipe has been passed on orally from generation to generation to…well, that’s kind of where it stopped – though Tim does plan on teaching it to his kids.

Secondly, this top-secret recipe is really not too far off from, erm, what’s on the back of the Franks Red Hot bottle. :-) The difference is the methodology. Franks would have you just cook your wings then toss ’em in the sauce. It is the long, slow baking/basting/siphoning method that makes these the one and only CCW.

OK, enough BS. Here’s what Tim does.

Tim’s instructions:
I buy two 5#-ish bags of frozen wings and drumsticks. For that amount of wings you’re gonna want about 60oz of Franks Red Hot sauce (just their original wing sauce) + four sticks of butter. Tim also buys disposable foil baking pans to do all this in because you’ll need four, and we never have that many at home.

Now that you got all your ingredients, here’s how you make ’em:

Pour all that beautiful Franks Red Hot in a big pot and get it warm enough to melt all dat butter.

Stir all the butter in until it’s all melted through.

Preheat oven to 350

Arrange wings in a SINGLE LAYER in each pan. They can go into the pan frozen.

using a ladle, evenly distribute the Franks into each of them four pans.

Stick the pans into the oven, covered in tinfoil. Bake for one hour, basting once at the 1/2 hour point.

After the hour at 350, lower the temp to 275 or 300. Keep foil on and continue baking for another hour, basting 2-3 times along the way.

After this second hour, you might find the wings are shrinking up quite a bit. if you can, at this point, start consolidating. I can usually get ’em down to two pans eventually.

The last hour I kinda play by ear. Sometimes they’re literally swimming in grease and sauce, so I’ll spoon some out. The way I cook them, I like the last 20-30 mins to be uncovered with almost no sauce collected in the pan. This allows them to brown up just a touch.

Serve with celery, ranch and a roll of paper towel.

And THAT, my friends, is how you make Chuck’s Chicken Wangs.

Bruschetta
Laura Dozeman

Laura came to The Image Group after serving as vintner hand in the hills of Tuscany. Her task was to gather only the finest Italian grapes to make grappa, and then to taste test the final product and ensure it carried a jet-fuel like quality. While the entire experience did erode all of Laura’s nose hairs, it also yielded a rich knowledge of Italian food and wine, including this legendary bruschetta.

Laura’s instructions:
Roma Tomatoes
Garlic
Fresh basil leaves
Fresh buffalo mozzarella
Basil pesto
Balsamic glaze
Salt and pepper

While Bruschetta sounds sophisticated, it’s really easy to make. Honestly, I dice everything up and mix and match till it looks and tastes right; it’s hard to go wrong. Serve on toasted baguette.

Bacon-wrapped Dates
Aaron McCall

He doesn’t talk about it often, but once, Aaron got stranded in California. Wandering aimlessly along Newport Beach, he stumbled upon a savory Lebanese food truck. With not a nickel in his pocket, Aaron turned to the samples tray, where a host of bacon-wrapped dates awaited him. After tasting the extraordinary dates, Aaron bribed the food truck owner with some sick logo work to procure the recipe. He now makes these dates every week on bacon-wrapped Tuesday. Either that’s the story, or the recipe comes from his amazingly talented wife, passed down through her family; one of those versions is true.

Aaron’s instructions:
Buy a container of pitted dates. Don’t pit them yourself—it’s braggy and smug. Take a pack of bacon and cut it in thirds. Take 1/3 of a piece of bacon and wrap it around one of the dates and secure it with a toothpick. Do this over and over until you are either out of bacon or dates and put them on a baking sheet. Preheat the oven to 425 degrees. Bake for 18 minutes or until the bacon looks sexy.

Black Bean Dip
Scott Kramer

While art directing a food shoot for a local Mexican restaurant, Kramer earned the nickname Un Poco Loco for his enthusiastic response to tasting this fresh and tangy black bean salsa. Drive your own friends a little crazy with a salsa so good, they’ll start dancing to get some.

Kramer’s instructions
1 – 16oz can of black beans (drained & rinsed)
1 – Can of corn (drained)
2 or 3 Tomatoes (diced)
2 or 3 Green onions (diced)
1 – Avocado (diced)

—————-

1/4 Cup of Apple Cider Vinegar
1/3 Cup on Canola Oil
1 Packet of Good Seasons dry Italian Dressing.

Mix: Apple Cider Vinegar, oil and Italian dressing packet in a separate bowl.

Pour dressing over black beans, corn, tomatoes, green onions and avocado and mix together.

Season with salt and pepper
Serve with Tortilla chips

Jalapeño Poppers
Katy Johnson

Raised in the badlands of Texas on a ranch, near a jalapeño field, Katy was instilled with an appreciation for protein, barbecue and peppers that make you cry. These little firecrackers are a winning combination of all three. The single greatest treasure Katy brings from her heritage in the illustrious Lone Star State, she’s agreed to share her secret here.

Katy’s instructions:
18 Jalapeños- sliced in half and mostly seeded
1- 8oz tub of onion and chive cream cheese
1- 1/2cup of shredded cheddar cheese
18 slices of bacon- cut in half
brush with bbq sauce of choice (raspberry chipotle sauce HIGHLY recommended)

Mix cream cheese and cheddar cheese together. Stuff each half of a jalapeño with cheese goodness, wrap in half a piece of bacon and secure with a toothpick. Bake together at 325 for 45 minutes. Brush on bbq sauce and enjoy. Careful, they’re addictive.

Whack-a-moley (guacamole)
Andrea Beckman

During her second attempt at first year Spanish in High School, Andrea was still under the impression that the first G in a Spanish word was always soft. So, “Guatemala” was “what-a-mala”, “gasolina” became “hass-o-leena”, etc. Needless to say, her latino boyfriend at the time was completely confused on a dinner out when she kept insiting they try “whack-a-moley” for an appetizer. They had a good laugh about it, but the name stuck.

Andrea’s instructions:
2 ripe avocados, mashed
1 lime, squeezed
1/4 c sour cream

1 tsp garlic salt
1 tsp black pepper
2 tsp paprika

1/3 c grape tomatoes, diced
1/3 c red onion, diced
1/2 bunch cilantro, minced

Baby Back Broken Ribs
Rich Evenhouse

Two years ago, Rich was doing photography on a local farmer’s wheat fields. From a distance he heard a painful bleating and decided to investigate. What he found was one of the farmer’s cows having difficulty giving birth to a calf. Thinking quickly, Rich used his belt, a camera strap and his camera bag to help the cow finish the job. The good news is the calf was born without further incident. The bad news is the mother accidentally kicked Rich in the process, breaking three ribs. As a sign of gratitude, the farmer provided Rich with six months of ribs for his trouble, which gave him plenty of opportunity to perfect the following recipe.

Rich’s instructions:

1/4 cup of brown sugar
4 Tbsp. of cider vinegar
3 tsp of oregano
1 tsp of Worcestershire sauce
1 Tbsp. of cayenne pepper
1 Tbsp. of chili powder
3 lbs of baby back pork ribs
Salt & pepper

Directions:

Combine ingredients in a small bowl and whisk like crazy. Drizzle olive oil on the ribs and then add a light salt and pepper rub to them. The oil helps it stick.

Place rack of ribs in slow cooker, and drizzle sauce on them. Set for 6 to 8 hours.

Remove sauce from the slow cooker and pour over the ribs.

Scotty Karate’s Guacamole
Scott Tanis

When filming a commercial for a grocer in California, we accidentally locked Scott in an industrial refrigerator for three and a half hours. When we finally got the thing open, armed with nothing but a Leatherman multi-tool and a coffee mug, there he sat, putting the finishing touches on his now famous guacamole.

Scott’s commentary:
The great thing about Guacamole is that you can (and should) make it the way you like it. For instance, I believe that tomatoes belong in salsa, not guacamole, but that is my opinion. If you like tomatoes in your guac, put ‘em in! If you like it really spicy, add more chiles. Like it mild? Use half, or none. Seriously, though, if you don’t add any heat to your guac, you probably can’t be trusted. Use this recipe as a starting point and adjust from there. The possibilities are endless.

When it comes to avocados, I like half of them to be super-ripe, the kind that are too mushy to dice. These guys make a nice creamy base. For the other half, pick the ones that are ripe, but still a touch firm. These will give you a little chunky balance to the creamy and let your guests know that there really are avocados in there.

Serves 2-4 (if you’re lucky)
Double the recipe for a party

2 large ripe avocados (see note above)
1/4 Medium red onion, finely diced
1 jalapeño or serrano chile, finely minced
A handful of chopped cilantro (about 1/3 cup)
approx. 1-2 teaspoons fresh lime juice (don’t even think about using the stuff out of one of those plastic lime containers)
A heavy pinch of kosher salt or sea salt

Serve immediately with your favorite tortilla chips.