Not a football fan? You can still wing it

Next week this time, many of us will be knee-deep in appetizers. Even if you're not a football fan, Super Bowl Sunday is still our nation's biggest non-declared food holiday.

You might as well make something tasty.

Lucinda Scala Quinn, author of "Mad Hungry: Feeding Men and Boys," and host of the daily Hallmark Channel show "Mad Hungry with Lucinda Scala Quinn," has great recipes for crunchy sesame wings and a cheddar cornbread that goes great with chili or ribs.

Quinn says the whole corn kernels and pickled jalapeños are optional, as is the type of cheese. Feel free to swap out the 10-inch cast-iron skillet — not everyone has one — in favor of an 8-inch square baking pan. Just be sure you adjust the baking time.

Pasta salad to try

Lou Burnside of Tampa wrote a few weeks ago, saying he wanted to make the penne pasta salad made at the Carrollwood Deli.

I didn't get any response on that yet, Lou. But I did find a recipe from the Tribune files by Kathy Manweiler of McClatchy Newspapers. Her recipe was adapted from one that appeared in Shape magazine.

Leftover requests

Susan Biggs Burgess wants to make sangria like the type served in the restaurants at the former Maas Brothers Department Store.

Ken Thompson of Wauchula wants to make a slaw recipe similar to the version served at the Blue Bird restaurant in Winter Haven.

Eva Ebert wants the recipe for the mixed greens salad with vinaigrette and grilled chicken that she used to enjoy at the now-closed El Pilon Restaurant in South Tampa.

Karen Johnson says she wants to make the house salad dressing from ABC Pizza.

DeeAnn Kirby wants to make the recipe for shrimp (or chicken) with Czarina sauce served by Circles restaurants in Tampa.

Ellen Scudiero of Holiday wants the recipe for fried almond shrimp served with orange sauce that was served at the Leverock's in New Port Richey

Bob Moore wrote recently asking for the recipe to make a steak sandwich like the one served at the former Mac and Ivey's on Henderson Boulevard in the 1960s.

Connie Rott wants the fried beef tips recipe served with yellow rice at J.D.'s in Ybor City.

Kathy's Pasta Salad

Serves 4

12 ounces Barilla Plus penne
1 tablespoon olive oil
1 tablespoon balsamic vinegar (optional)
4 ounces feta cheese
1½ cups grape tomatoes
1 large cucumber, peeled, seeded and diced
Coarsely ground black pepper, to taste

Cook penne according to package directions; drain and rinse with cold water. Put the penne in a large bowl, and toss it with olive oil, balsamic vinegar (if desired) and feta cheese.

Gently fold in the tomatoes and diced cucumber. Season to taste with coarsely ground black pepper.

Crunchy Sesame Chicken Wings

Makes 20 wings

20 chicken wings
3 large eggs, beaten
2 teaspoons vegetable oil
1/2 cup sesame seeds
1/2 cup all-purpose flour
2 teaspoons coarse salt
1/4 teaspoon cayenne pepper
1/2 cup fresh bread crumbs
2 to 3 garlic cloves, minced
Hot sauce, for serving

Preheat the oven to 375 degrees. Place the chicken wings in a large bowl. Add the eggs and toss to coat. Line a large rimmed baking sheet with baking parchment or coat the pan with oil.

In a small bowl, combine the sesame seeds, flour, salt, cayenne, bread crumbs, and garlic. Dip each wing into the sesame mixture to fully coat. Place the coated wings side by side on the prepared baking sheet.

Bake for 30 minutes and increase the temperature to 400 degrees. Cook until the wings are golden brown and sizzling, 20 to 30 more minutes. Immediately remove the wings from the baking sheet while hot. Serve with hot sauce.

Cheddar Corn Bread

Serves 6 to 8

1 cup all-purpose flour
1 cup stone-ground yellow cornmeal
1 tablespoon sugar
1½ teaspoons baking powder
1 teaspoon coarse salt
Pinch of cayenne pepper
1½ cups milk
2 large eggs, lightly beaten
1½ tablespoons unsalted butter, melted
1 cup grated cheddar cheese
1/2 cup corn kernels (frozen, fresh, or left over from a cooked cob)
2 tablespoons chopped pickled jalapeños (optional)

Preheat the oven to 425 degrees.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and cayenne. Blend in the milk, eggs and butter. Fold in the cheese, corn and the jalapeños, if using.

Place in a well-seasoned 10-inch cast-iron skillet or a buttered 8-inch square baking pan and smooth over the top. Bake for 35 to 45 minutes, until the top is golden brown and a cake tester inserted in the center comes out clean. Do not over-bake or the corn bread will be dry. Cut into wedges or squares and serve hot.