Super Bowl Recipes
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Meat-O-Rama
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I've posted my recipe for buffalo wings here before, but here it is again with a little twist I've added
The Wings - Any wings will do really. Whatever you find that's cheap at the grocery or club store. You should defrost them before cooking. If you don't you could end up with insides that are still cold or undercooked while the outside is overdone. Wings must be fried. If you cook them in the oven or on the grill they are not buffalo wings, and yes I will come to your house and poke your eyes out with a moderately sharp stick if you suggest otherwise. Cooked other ways may be tasty, but it's still not right. The best way to cook them is in a dutch oven or deep cast iron skillet. You might have to experiment a bit to find the right temp for your oil in relation to the size of the wings. Smaller wings, higher heat, done quicker. Larger wings need lower heat to make sure they cook all the way through. The range should be around 325-375 degrees.
The Sauce - Frank's Red Hot is key. You must use Frank's. It's got the right flavor and consistency. Don't buy some BS already made wing sauce. Guaranteed it will suck. The other component of the wing sauce is butter. The butter is necessary to help coat the wings and make the sauce stick. Use more butter to make the wings milder, less to make them hotter. Melt the butter, mix it in with the Frank's, sauce is done.
The Twist - I don't know about you, but Frank's straight out of the bottle is just not hot enough. I've tried different methods of kicking up the heat, but most changed the flavor too dramatically. Here is what I've found to work best: Thai Chilies. These babies are available at most grocery stores along side the jalapenos etc. Much hotter than a serrano, but about a third the heat of a habanero, so you can eat a large quantity without your face catching fire. There are two methods you can use here. My preferred method is to get a small fire going with some lump charcoal and roast the chilies over the fire, it gives them a nice smoky flavor and intensifies the heat a bit. (Caution, being as the chilies are on the small side, you will lose a number of them to the gods of the fire. Accept this as a sacrifice, and be prepared by buying more than you think you'll need. They're cheap) The alternate method if you don't want the smoky flavor is to just use them as is. Either way, cut the stems off, toss them in the already made wing sauce and either liquefy in a blender or with a food processor. You now have yourself some sufficiently hot, yet still edible in large quantity wing sauce.
Pro Tip - If you have even a moderately green thumb, head down to the local DIY store and buy a thai chili plant. These babies are hardy and they produce tons of chilies, which you'll find uses for all year round. Put it in a pot with some decent soil, a good amount of sunshine and water it occasionally. I try to grow as many of my own peppers and chilies as I can, and it's very rewarding. Think of the satisfaction making a salsa out of 100% home grown ingredients...
The Wings - Any wings will do really. Whatever you find that's cheap at the grocery or club store. You should defrost them before cooking. If you don't you could end up with insides that are still cold or undercooked while the outside is overdone. Wings must be fried. If you cook them in the oven or on the grill they are not buffalo wings, and yes I will come to your house and poke your eyes out with a moderately sharp stick if you suggest otherwise. Cooked other ways may be tasty, but it's still not right. The best way to cook them is in a dutch oven or deep cast iron skillet. You might have to experiment a bit to find the right temp for your oil in relation to the size of the wings. Smaller wings, higher heat, done quicker. Larger wings need lower heat to make sure they cook all the way through. The range should be around 325-375 degrees.
The Sauce - Frank's Red Hot is key. You must use Frank's. It's got the right flavor and consistency. Don't buy some BS already made wing sauce. Guaranteed it will suck. The other component of the wing sauce is butter. The butter is necessary to help coat the wings and make the sauce stick. Use more butter to make the wings milder, less to make them hotter. Melt the butter, mix it in with the Frank's, sauce is done.
The Twist - I don't know about you, but Frank's straight out of the bottle is just not hot enough. I've tried different methods of kicking up the heat, but most changed the flavor too dramatically. Here is what I've found to work best: Thai Chilies. These babies are available at most grocery stores along side the jalapenos etc. Much hotter than a serrano, but about a third the heat of a habanero, so you can eat a large quantity without your face catching fire. There are two methods you can use here. My preferred method is to get a small fire going with some lump charcoal and roast the chilies over the fire, it gives them a nice smoky flavor and intensifies the heat a bit. (Caution, being as the chilies are on the small side, you will lose a number of them to the gods of the fire. Accept this as a sacrifice, and be prepared by buying more than you think you'll need. They're cheap) The alternate method if you don't want the smoky flavor is to just use them as is. Either way, cut the stems off, toss them in the already made wing sauce and either liquefy in a blender or with a food processor. You now have yourself some sufficiently hot, yet still edible in large quantity wing sauce.
Pro Tip - If you have even a moderately green thumb, head down to the local DIY store and buy a thai chili plant. These babies are hardy and they produce tons of chilies, which you'll find uses for all year round. Put it in a pot with some decent soil, a good amount of sunshine and water it occasionally. I try to grow as many of my own peppers and chilies as I can, and it's very rewarding. Think of the satisfaction making a salsa out of 100% home grown ingredients...
Meat-O-Rama
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I made this one in honor of the Cardinals last year. It came from the AZ Republic and was fantastic.
1/2 pound chorizo sausage
1 1/2 cups finely chopped white onion
3/4 cup chopped fresh cilantro, divided use
2 or 3 minced canned chipotle chiles, divided use
1 pound queso blanco, asadero or Monterey Jack cheese, grated
Tortilla chips (a mix of white and Cardinals-red chips would be perfect)
Preheat oven to 350 degrees. Saute chorizo and onion in a large skillet over medium-high heat, breaking up clumps of sausage with a spatula, about 10-12 minutes, or until meat is cooked through and the onions are softened. Drain off fat from meat mixture. Mix in 1/2 cup of the cilantro and 1/2 of the chipotle chiles. Stir well to combine. Transfer mixture to a 9- by 13-inch or 3-quart baking dish. In a medium bowl, mix grated cheese and the remaining cilantro and chipotle chiles in a medium bowl. Sprinkle cheese mixture over sausage in baking dish. Bake casserole 14 minutes, remove from oven and stir to combine.
Serve hot with tortilla chips.
1/2 pound chorizo sausage
1 1/2 cups finely chopped white onion
3/4 cup chopped fresh cilantro, divided use
2 or 3 minced canned chipotle chiles, divided use
1 pound queso blanco, asadero or Monterey Jack cheese, grated
Tortilla chips (a mix of white and Cardinals-red chips would be perfect)
Preheat oven to 350 degrees. Saute chorizo and onion in a large skillet over medium-high heat, breaking up clumps of sausage with a spatula, about 10-12 minutes, or until meat is cooked through and the onions are softened. Drain off fat from meat mixture. Mix in 1/2 cup of the cilantro and 1/2 of the chipotle chiles. Stir well to combine. Transfer mixture to a 9- by 13-inch or 3-quart baking dish. In a medium bowl, mix grated cheese and the remaining cilantro and chipotle chiles in a medium bowl. Sprinkle cheese mixture over sausage in baking dish. Bake casserole 14 minutes, remove from oven and stir to combine.
Serve hot with tortilla chips.
DallasCowpoke
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c0wb0y_m0nkey;3264077 said:
I stopped reading right there!
"Good luck with all that!!!", if you plan on heating oil to 425 in a dutch oven or cast iron skillet on top of your stove, then throwing in something like chicken with it's high water content.
Here's a recipe for "wings" that ARE baked, and blow doors on ANY fried wings I've had anywhere.
========
Balsamic Chicken Drumettes
Ingredients
* 1/2 cup balsamic vinegar
* 1/2 cup honey
* 1/2 cup brown sugar
* 1/4 cup soy sauce
* 5 sprigs of rosemary
* 5 garlic cloves, halved
* 10 to 12 chicken drumettes or legs
* 2 tablespoons toasted sesame seeds
* 1/4 cup chopped fresh flat-leaf parsley
Directions
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2-4 hours at least.
Preheat the oven to 450 degrees F.
Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
Meat-O-Rama
Vegetarians are so stupid.
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DallasCowpoke;3264276 said:
I stopped reading right there!
"Good luck with all that!!!", if you plan on heating oil to 425 in a dutch oven or cast iron skillet on top of your stove, then throwing in something like chicken with it's high water content.
Here's a recipe for "wings" that ARE baked, and blow doors on ANY fried wings I've had anywhere.
========
Balsamic Chicken Drumettes
Ingredients
* 1/2 cup balsamic vinegar
* 1/2 cup honey
* 1/2 cup brown sugar
* 1/4 cup soy sauce
* 5 sprigs of rosemary
* 5 garlic cloves, halved
* 10 to 12 chicken drumettes or legs
* 2 tablespoons toasted sesame seeds
* 1/4 cup chopped fresh flat-leaf parsley
Directions
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2-4 hours at least.
Preheat the oven to 450 degrees F.
Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
Balsamic wings? Maybe for book club Sunday, but not Super Bowl Sunday...
Meat-O-Rama
Vegetarians are so stupid.
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DallasCowpoke;3264276 said:
I stopped reading right there!
"Good luck with all that!!!", if you plan on heating oil to 425 in a dutch oven or cast iron skillet on top of your stove, then throwing in something like chicken with it's high water content.
Here's a recipe for "wings" that ARE baked, and blow doors on ANY fried wings I've had anywhere.
========
Balsamic Chicken Drumettes
Ingredients
* 1/2 cup balsamic vinegar
* 1/2 cup honey
* 1/2 cup brown sugar
* 1/4 cup soy sauce
* 5 sprigs of rosemary
* 5 garlic cloves, halved
* 10 to 12 chicken drumettes or legs
* 2 tablespoons toasted sesame seeds
* 1/4 cup chopped fresh flat-leaf parsley
Directions
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2-4 hours at least.
Preheat the oven to 450 degrees F.
Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
Youi're correct about the oil temp though, it's about 50 degrees to high on both ends. 325-375 should be about right.
DallasCowpoke
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c0wb0y_m0nkey;3264301 said:
Yea, 'cus taking recipe advice from "monkeys", is always a good idea!
Curious, at what point in your recipe, does it call for slinging a fist-full of your own poo in the pot!!??
[youtube]cg2AezJo8aQ[/youtube]
Meat-O-Rama
Vegetarians are so stupid.
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DallasCowpoke;3264318 said:Curious, at what point in your recipe, does it call for slinging a fist-full of your own poo in the pot!!??
That is part of the preparation. Anyone who has used cast iron knows it has to be properly seasoned before use...
Scranton Tiger
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If you also want to put out a dip but don't want to take alot of time, I have a pretty easy to make dip that is surprizingly good. One can of 15oz Hormel Chili with no beans. I block of Philly Cream Cheese. Put the chili in a microwave safe bowl. Cut the cream cheese into small blocks and put it the bowl with the chili. Microwave on high for two minutes. Mix it up until the cream cheese is mixed with the chili.
If you want to fancy it up a bit, get a loaf of Hawaiian bread and dig out the center to make a bowl. Pour the chili into the "bread bowl".
It's easy and it's quick. Takes no longer that 5 minutes from start to finish.
If you want to fancy it up a bit, get a loaf of Hawaiian bread and dig out the center to make a bowl. Pour the chili into the "bread bowl".
It's easy and it's quick. Takes no longer that 5 minutes from start to finish.
Bob Sacamano
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vials of crack
Meat-O-Rama
Vegetarians are so stupid.
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CowboyFan74;3265591 said:
Nope.
I've tried it out a couple of different ways, but have never been happy with the results.
Meat-O-Rama
Vegetarians are so stupid.
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Scranton Tiger;3264370 said:
I can vouch for this one, though I usually heat everything up together in a saucepan on the stove.
Yeagermeister
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Get in car...drive to Hooters....flirt with waitress....order wings and beer...flirt with waitress again...order more beer.....flirt with waitress....pay bill and go home
Bob Sacamano
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Yeagermeister;3265635 said:
fify:laugh2:
Yeagermeister
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Bob Sacamano;3265648 said:
Fixed it for you :laugh2:
DallasCowpoke
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3 day old pizza crust >>>>> Hooters Wings
