I’ll be working Sunday — tweeting, posting on Facebook and writing stories for the web.
So, I consider this article more of a public service than something I can personally take advantage of. But maybe there will be some leftovers you’d be willing to share?
So here are some tips for spicing up your Super Bowl party with terrific local products.
Let me start with a new discovery for me — Marisa Wiruhayarn’s amazing Tiger Cried sauce.
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Wiruhayarn is from Thailand. She’s been in Kansas City since 1986 and it has not been an easy path for the self-proclaimed “Tiger Cried” lady. Her husband died shortly after they moved to town. She took English lessons, went to college, got a degree in accounting and remarried. Yet she was still searching for that special something that would make her life complete. She found it in the restaurant business.
“In 2000, we opened our first Thai food restaurant, Tasty Thai, by maxing out credit cards and borrowing from my brother,” Wiruhayarn said.
One restaurant became three, but even though they were doing well and she was plenty busy, she still yearned for something else. That something else was the commercial development of the restaurants’ Tiger Cried hot sauce, which she‘s been bottling and marketing since 2012.
Wiruhayarn said that her sauce is much more than a great Thai sauce, it’s just a great sauce. I couldn’t agree more.
And, that brings me to her Super Bowl party contribution
Tiger Cried Chicken Wings
3 pounds chicken wings
1 cup Tasty Thai Sweet & Sour Sauce
3 tablespoons Tiger Cried Sauce
Salt and pepper
Heat oven to 355 degrees. Clean chicken wings and dry with paper towel. Sprinkle wings with salt and pepper, mix them by hand. Place wings on a baking sheet and bake for approximately 30 minutes.
Remove wings and place on paper towels to remove excess grease. Let cool for 5 minutes. Put them in a large bowl. Raise oven temperature to 425 degrees.
Mix Tasty Thai Sweet and Sour Sauce with Tiger Cried Hot Sauce. Pour the mixture over the wings and toss them by hand until the wings are covered with the sauce mixture. Place wings back on baking sheet and return them to the oven for 15 minutes or until golden brown.
Remove and serve with plenty of napkins, your favorite beverage and a some extra Tiger Cried Sauce on the side for those who desire even more spice.
I think you’ll find, as I did, that the flavors of the sauce mixture permeate the wings while giving them a lovely glaze. These chicken wings are as attractive as they are delicious.
From a terrific hot sauce to an equally terrific mayonnaise, or as founder Mike Lee calls it, a dippin’ sauce.
The product is Macho Mayo, two mayos that grew out of a Kansas City condiment company called Mannaise, a Kickstarter-based venture, founded by Adam Hawley. Lee, a former Marine, partnered with Hawley in 2014. The name was changed to Macho Mayo and the focus placed on two dipping sauces — a spicy roasted jalapeno and a zesty roasted green chile.
The recipe featured uses the roasted jalapeno version, of which Lee said, “You get heat on the tail end with the roasted jalapeno, but it’s not Thai hot.”
The green chile Macho Mayo is “medium” and both sauces are extremely versatile, Lee said.
Having used both Macho Mayo dippin’ sauces in a variety of preparations, I can say without equivocation that he’s absolutely correct.
Macho Mayo’s Kickin’ Artichoke Dip
1/2 cup Macho Mayo Spicy roasted Jalapeno Dippin’ Sauce
1/2 cup sour cream
1/2 cup shredded Parmesan cheese
1 can artichoke hearts, chopped
Heat oven to 350 degrees. Stir all ingredients together. Spoon into oven-proof dish — I buttered it first. Bake until bubbly, about 10-15 minutes.
I should add this to the recipe, “Stand back from the bowl or you could be hurt by the stampede of partygoers trying to get their chips in that dip.”
One more great local product comes from Shannon Kimball.
Kimball is the founder and owner of Flavor Trade LLC, a food incubator and retail shop in the former Wonder Bread facility at 30th Street and Troost Avenue.
Kimball is also an extremely talented cook and creator of the very popular FireBug BBQ products. “FireBug” is the nickname Kimball garnered as a kid on the farm in the Flint Hills because in his words “I used to like to set things on fire.”
Fortunately for him and everyone else, Kimball channeled those urges in a positive direction, so much so that his sauce won Best Sauce on the Planet at The American Royal Barbecue Contest.
Like Tiger Cried and Macho Mayo, FireBug’s sauces are wonderfully flexible in a variety of cuisines and preparations.
I love to use them while creating pizza.
FireBug BBQ Pizza
1/3 cup tomato sauce
1/3 cup FireBug Grilling Sauce (We prefer the hot version)
Premade pizza dough
2 cups chicken breasts or thighs, marinated 4 to 6 hours with 1/8 cup FireBug sauce, grilled or baked until caramelized and internal temperature reaches 160 degrees. (Smoked pulled pork works as a great substitute, too.)
1/8 cup pepperoni, diced or thin strips
1/8 cup Italian sausage, ground and cooked
1/2 cup red bell pepper, seeded and finely chopped
1/2 cup red onion, sliced thin
2 tablespoons jalapeno rings, finely minced
3 tablespoon dill pickle slices, chopped
1 1/2 cup shredded Monterrey jack cheese
1/2 cup shredded mozzarella or smoked Gouda
1/4 cup grated Parmesan
Heat oven to 450 degrees. Mix together tomato sauce and FireBug Grilling Sauce, spread over premade or homemade pizza dough.
Add chicken, pepperoni and sausage, top with peppers, onions and pickles. Spread the cheeses evenly over the top and drizzle lightly with more BBQ sauce. Bake in the oven until crust is golden and crispy, about 15-20 minutes.
To get these great local products you can drop by Flavor Trade’s retail shop at 3000 Troost Ave. or head online to FlavorTrade.com.
You’ll also find Tiger Cried, Macho Mayo and Firebug in many grocery stores and BBQ outlets throughout the metro area.
Happy Super Bowl everyone! Enjoy all that great food, and booze, for me.
Dave Eckert was producer and host of “Culinary Travels With Dave Eckert,” which aired on PBS-TV and Wealth TV for 12 seasons.