What's cooking

  • Updated: February 2, 2011 - 7:36 PM
  Super statistics

Cub Foods asked football fans in 10 NFL markets about their dietary preferences, finding Minnesota fans with their purple and gold combos -- pickled beets with baby corn? Eight percent also said they eat the same foods every time they watch the Vikings. (Might want to change that up next season, hey?) While most respondents say they eat as they please during the Super Bowl, more than 13 percent of Minnesota fans -- more than in any other market -- say they "always" or "often" feel guilty about what they ate. They also rank Sunday's spread as the third most caloric day of the year, after holiday meals. Most common snacks? Dips, chicken wings and pizza.

Beignet challenge

Mardi Gras means New Orleans, which means beignets, which mean delicious. The key step? Frying the pastry puffs in cottonseed oil, by which the legendary Café du Monde swears. Now the National Cottonseed Products Association is sponsoring a "Best Beignet" video contest, in which entrants demonstrate in three minutes or less their tips for creating their best beignet, fried in cottonseed oil. Entries must be uploaded at www.cottonseedoiltour.com by Feb. 18. The grand prize is $5,000 and lots of attention. On the website, also check out our own chef Philip Dorwart, founder of CrEATe Catering and Consulting in Minneapolis, whose video shows how to make the perfect beignet. So laissez les bons temps rouler!

Eat a winner while you watch

No matter which team you cheer for during the Super Bowl, there's one way to hang out with a winner. Make the top vote-getter in the second Chex Party Mix Recipe Contest. Karen Fisher of Tulsa, Okla., won with her Chex Cajun Kick entry with Creole seasoning and red pepper sauce. Last year's Buffalo ChexMix winner also called for hot sauce. Apparently, we all like it hot.

CHEX CAJUN KICK

Makes 10 cups.

• 2 c. Corn Chex cereal

• 2 c. Rice Chex cereal

• 2 c. Wheat Chex cereal

• 2 c. bite-size pretzel twists

• 2 c. mixed nuts

• 1/3 c. butter or margarine

• 2 tbsp. Creole seasoning

• 1 tsp. red pepper sauce

Directions

In large microwavable bowl, mix cereals, pretzels and nuts.

In 2-cup microwavable measuring cup, microwave butter uncovered on high about 40 seconds or until melted. Stir in Creole seasoning and pepper sauce. Pour over cereal mixture; stir until evenly coated.

Microwave uncovered on high 6 minutes, stirring every 2 minutes. Spread on waxed paper or foil to cool. Store in airtight container.

KIM ODE

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