Superbowl dinner without the Superbowl

 Okay, many (or most) of you actually watched the game. We didn't. Peter has no interest in sports and I had no interest in these teams. However, I did want to have a Superbowl-inspired dinner. The components, chicken wings, crispy potatoes and creamed greens are just what the doctor ordered. Nothing complicated about any of this. Tasty deliciousness was the goal. I consulted two blogger friends, Chris of nibblemethis and Jenn of jennsfoodjourney. Why? 'Cause I had a bunch of Indian dry spices in a jar that I wanted to use. I also intended to cook the wings in the oven – I don't have a grill. And I wanted something to smear on them at the end to make them succulent. By combining their suggestions with some on-hand stuff I came up with the idea of smearing them with a puree of yogurt and mango chutney (a gift from earlier in the week).

Superbowl wings, twice-cooked potatoes, and creamed mustard greens

Dust the wings with an Indian spice mix (make it up yourself) and let them rest for 30 minutes (refrigeration not necessary). Roast them at 375 degrees for 10 minutes. Flip them and roast another 10. Smear them all over with the yogurt and chutney mixture and put them under the broiler (second level, not the top) for 5 minutes per side. Check for doneness.

Boil the potatoes in salted water 15 minutes or until fork tender (2 1/2 inch red potatoes are perfect for this). Let them cool and then smash them down. Season with salt and pepper and shallow fry on both sides until browned and crispy, about 10 minutes.

Braise the greens until tender, about 20 minutes (with some garlic, salt and pepper). Add cream and paprika and a pinch of nutmeg and simmer until thickened slightly.