Combo Platter: Take-Out Wings and Make-In Chili

Super Bowl Sunday is upon us. For some people it’s all about the game — less so in this area since the Jets lost — but for others it’s all about the grub.

Traditionally I make a giant pot of chili for my friends and family with all the toppings to fix your chili according to ones’ personal preference.  In my opinion, Super Bowl Sunday has to include Buffalo wings and ribs, too, which aren't as easy to make well.  So, a combination ‘take-out /make-in’ menu works well to prepare for a fun party and satisfied guests.  So, this is a special edition, two-for-one Dishin’ With Denise. It combines my column with a new Patch column called Nearby

First, the take-out part. I found out firsthand where you can get some great game fare. You can dine in or take out, depending on your plans and your Super bowl menu.

The staff at Dixie’s Smokehouse in Kings Park is geared up for the large orders they are expecting for Sunday. The managers have issued a “no day off” policy to all the wonderful staff at Dixie’s, so they can better serve you and make your Sunday a "super" one.

Overview: At this establishment, Northport resident and Attorney Ken Savin wears a different hat: restaurateur. Dixie’s, which calls itself a Texas barbecue and rotisserie,  is just south of Railroad Station in the Tanzi Plaza, but this hidden, casual restaurant hasn’t been a secret since opening in July 2009. Almost immediately, the spot has become well known for the warm and cozy comfort food they serve and the family-friendly atmosphere. During the warmer weather they also have plenty of outdoor seating.

Décor: Texas is the theme here. Dixie’s is casual with large screen TV’s, plenty of ‘lone stars’ and photos of cows and horses. During the warmer weather they also have plenty of outdoor seating. As the menu dictates, rolls of paper towels are on all the tables and the restaurant is filled with wooden tables that can be pushed together for large parties.

The Drinks: A full bar with two dozen beers and wine sold by the bottle or glass. Stella Artois, Coors Light and Blue Point are on tap.

Appetizers: Standouts are Burnt Ends ($6.99) which are the seasoned ends of the smoked brisket flavored with Dixie's Texas Style BBQ Sauce and served over Texas Toast; Dixie's Awesome Onion Loaf ($7.99) is battered and fried and served with their own special dip, and Outlaw Texas Chili ($5.99) is served in a bread bowl, topped with cheddar and onions.

Entrees: Dixie’s has a full menu with ‘Texas-sized salads,’ burgers, and seafood platters but the wings and ribs are standouts. “Cow Boy Mike’s” Buffalo wings are served with sauces ranging from mild to hot, BBQ, or honey mustard, and they come with the perfect traditional complement: celery sticks and blue cheese dip. Available in orders of 20 pieces ($14.95) or 80 pieces ($46.95). The Baby Back Ribs (Half rack, $13.99; Full rack: $ 21.99) are seasoned with Dixie’s secret rub and then smoked for six hours. Dixie’s also offers St. Louis Ribs, Mega-Beef Ribs and a combo platter. On premises at Dixie’s Smokehouse they smoke all their meats over indirect heat, using burning hickory wood. Slowly over long periods of time they carefully cook low and slow to perfection. A Little Outlaws kids’ is also offered for kids 12 and under. All of the kids meals — macaroni and cheese, chicken fingers, cheeseburger, mozzarella sticks, pulled pork and riblets — are $5.99 and served with a choice of one side and a drink.

Sides: With many of the platters diners can choose two sides, but they can also be ordered a la carte at $2.99 each. The choices are red beans and rice, macaroni and cheese, collard greens, baked beans, waffle sweet potato fries, Yukon gold mashed potatoes with garlic, Texas toast, warm homemade applesauce, corn on the cob. Every dish served with Dixie’s homemade cornbread.

Service: The happy, engaged staff seem truly excited to serve you. With the open, spotless kitchen you can watch the cooking and preparation. Ready to greet you with a big smile, servers Michelle, Andrew, Mike and Sonnie are waiting to seat you and take your order.

Signature Dish: The ribs. Again, slow-cooked on the premises over indirect heat, using burning hickory wood. Slowly over long periods of time they carefully cook low and slow to perfection.

Dixie's Smokehouse
12 Indian Head Road, Kings Park
(631)-292-2520.
Owner: Ken Savin
Cost: $$

Now for the make-in part. Dishin’ with Denise’s Confetti Chili is pretty much a classic combo of ground beef and beans that team up for a one-pot comfort meal.

Ingredients:

(Note: You will need to make it in a large pot.)

4 lbs fresh ground beef (can use ground turkey or chicken)

2 large Vidalia onions chopped

2 cans of whole tomatoes chopped up

2 boxes of Carroll Shelby’s Original Texas Brand Chili kit boxes

4 large cans of Goya beans (I use a variety of black-eyed, cannellini, pink, beans, red beans, hence the ‘confetti’ moniker.)

2-3 yellow or orange peppers chopped small (if desired)

Red pepper flakes, salt, hot sauce (if desired)

To make:In large pot sauté onions in olive oil, add ground beef, brown, add tomatoes and cook for about 20 minutes on medium heat, now add cans of beans and continue cooking for about 15 minutes. Add packets of chili mixes and, voila, you have made chili.

I serve with a variety of toppings for individual preferences. Diced fresh onion, diced fresh cherry tomatoes jalapeno pepper slices, serve with shredded Mexican style blended cheese, a combination of Monterey jack and cheddar cheese. You can also make rice to mix in offer   tortilla chips if using as a dip. So whether you stay home or go out, happy Super Bowl Sunday! I hope your favorite team (out of the two playing) wins, and that you make great memories!