1 billion: Number of chicken wings consumed on Super Bowl Sunday.

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Every Sunday for the past five months we have prepared and eaten either my taco dip and/or salsa and chips while watching the Saints on TV. So, in keeping with our sports rituals and superstitions, we are preparing the same food for Super Bowl Sunday. And wearing our same Saints apparel, jerseys, etc…oh…and a little Cajun Spice Blend will be thrown in from my special spice bag for each recipe, adding a little laginappe and Voodoo Gris-gris magic!

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According to the Animal and Veterinary Sciences College of Agriculture, Meat Science and Processing Facility lab web site on Flat-Iron Steak, this cut of beef was developed with research funding by the National Cattleman’s Beef Association. The link to the flat iron steak also will give you a short history on how it has come to been named “Flat Iron” steak.

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In our preparation of this dish, I kept the garnishes from step 4 out of the large serving bowl and opted instead to individually garnish each serving portion instead. With leftovers, this enabled us to heat up individual portions of the pasta/sauce and then add the bacon, basil and cracked black pepper to each of our liking.

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