Big Flavor Recipes for the Big Game Published on February 05, 2016 It’s tough to believe that football season is coming to an end, but that doesn’t mean you can’t be prepped with some of the greatest food your friends and family have ever tasted. While it’s widely debated whether the game, the halftime show or the commercials are the best portion of the Super Bowl, it’s tough to forget the delicious food that comes with the big game as well. That’s why your trusty team of experts from Barlow Service Experts Heating & Air Conditioning in Ogden have put together a few of our best recipes so that even if the game isn’t close, the halftime show is boring and the commercials are a disappointment, the fantastic food will still be there. Soft Pretzels: Ingredients 1 1/2 cups warm (110° F) water 1 tablespoon sugar 2 teaspoons kosher salt 1 package active dry yeast 22 ounces all-purpose flour, approximately 4 1/2 cups 2 ounces unsalted butter, melted Vegetable oil, for pan 10 cups water 2/3 cup baking soda 1 large egg yolk beaten with 1 tablespoon water Coarse salt Directions Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Turn it to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4-5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50- 55 minutes or until the dough has doubled in size. Preheat the oven to 450° F. Line two half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan. While you’re waiting, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan. Place the pretzels into the boiling water, one at a time, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, between 12-14 minutes. Relocate to a cooling rack for at least 5 minutes before serving. Source: Food Network Pigs In A Blanket: Ingredients 12-ounce package fully cooked chicken sausage links 8-ounce sheet frozen puff pastry, thawed 1/3 cup whole-grain mustard Directions Heat oven to 400° F. Cut the sausages in quarters lengthwise, then in half crosswise. Cut the puff pastry into strips 3 inches long and 1 inch wide. Roll the sausage pieces in the pastry strips and relocate to a parchment-lined baking sheet. Bake until puffed and golden brown, around 15 and 20 minutes. Serve with the mustard for dipping. Buffalo Wings: Ingredients 12 whole chicken wings 3 ounces unsalted butter 1 small clove garlic, minced 1/4 cup hot sauce 1/2 teaspoon kosher salt Directions Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil. Cut off the tips of the wings and throw away or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Sit the wings into the steamer basket, cover, lower the heat to medium and steam for 10 minutes. Pull out the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour. Preheat the oven to 425° F. Swap out the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown. While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl big enough to hold all of the chicken and stir to combine. Pull out the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm. It’s hard to forget the big game from a few years ago when the power went out, and honestly, ever since then we seem to be on high-alert for our customers and their furnaces as the game is happening. So if something happens and your furnace quits running, feel free to give us a call at 801-436-8985 for immediate attention or if you simply just think about arranging a furnace service appointment, feel free to take advantage of our online scheduler.