just about to deep fry some chicken wings for some korean style fried chicken wings for the Ravens game.

As usual, football Sunday is about slow cooked meats that stew or roast all day to fill the condo with great smells. Today I rubbed a lamb shoulder with a paste made from anchovies, garlic, lemon peel and rosemary. It's in the oven and doing the olfactory job.

Paste ingredients:


Lamb Shoulder, rubbed n' ready:

nice kenny,

here are my korean style wings I just finished, chicken frickin' candy. the best wings I have ever eaten, or made.

double deep fried (cant do chicken wings in the oven, or at least do them right imho), tossed in a sauce I made. crunchy, sweet, hot,

Jim - those wings look crazy good.

Kennyz wrote:Jim - those wings look crazy good.

thanks, they were, my mouth is still burning, the double deep frying really did the trick

The wings look great as does the lamb and gumbo. I made (last week) some corned beef hashcakes for breakfast. Shredded potato's and onions with some deli sliced corned beef chopped up and added in along with salt, pepper, garlic powder and a beaten egg. I then formed them into individual patty's and fried them in a skillet.


Corned Beef Hashcakes

tatterdemalion wrote:shrimp, crab & andouille gumbo

Gumbo looks great, shrimp especially plump.

Kennyz wrote:Today I rubbed a lamb shoulder with a paste made from anchovies, garlic, lemon peel and rosemary.

Looks wonderful, there is something about the combination of anchovy and lamb.........

jimswside wrote: tossed in a sauce I made. crunchy, sweet, hot,

I agree with Kenny, wings look crazy good. How about a recipe, or at least a rough outline.

Da Beef wrote:Corned Beef Hashcakes

Nice, I have a little chunk of corned beef, might have to make hashcakes for breakfast one day this week.

sorry I left out the details on the wings.

I cut the wing segments down, and then cut 2-3 slices into ecah wing segment to allow them to get as much marinade in.

marinade:

1 grated onion
1 cup milk
4 cloves garlic minced
2 tbsp ginger minced
1 tbsp soy sauce
1/2 tsp black pepper

only marinated 1 hour, can be done overnight

took wings out of the fridge 30 minutes before battering them.

batter:
1/2 cup flour
2/3 cup corn starch
1.5 tsp baking soda
1/4 tsp salt
1/2 tsp pepper
1.5 tsp sugar
1 cup ice cold water

batterd the wings, and deep fried them 8 or so at a time @ 350 for aout 6 mins. then removed them and set aside.

after they were all fried I cranked the fryer up to 375, and deep fried them again for 4 minutes per batch.

sauce:

6 tbsp Shark Sriracha
6 Tbsp Rooster Sriracha
1 tbsp El Yucateco habanero hot sauce
3 serano peppers minced
5 cloves garlic minced
12 tbsp ketchup
1/2 cup sugar
1/2 cup toasted sesame seeds
5 tbsp lemon juice.

tossed the wings in a bowl and coated.

like i said above, crispy, sweet, and then hot. wasnt sure about the batter, but it is light, and really good.

G Wiv wrote:Looks wonderful, there is something about the combination of anchovy and lamb.........

Indeed, and something maybe even more wonderful about potatoes that have been crisped in ancovy-flavored lamb fat...

Potatoes after roasting under anchovy-garlic-lemon rubbed lamb shoulder:


Finished shoulder:


Plenty of leftovers:


I'll pick up some fresh pita tomorrow and stuff the leftover meat in it with some greek yogurt and mint. Looking forward to that..

Kennyz wrote:Indeed, and something maybe even more wonderful about potatoes that have been crisped in ancovy-flavored lamb fat...

I'd club a baby seal for a plate of those potatoes!

couldnt wait for game time to have a bowl of my homemade cream of broccoli soup. really darn good imho. I prefer large chunks of broccoli in my version verses the specs found in versions that are pureed before serving.







for game 2, beef sandwiches with rare smoked sirloin tip, grilled onions, melted provolone, and topped with a blend of chopped cherry peppers, sport peppers, and sliced fresh jalapenos.

Almost game and beer time..

Gonna fry up some testicles between games. My first time handling them in the kitchen, so we'll see how it goes.

Kennyz wrote:Gonna fry up some testicles between games. My first time handling them in the kitchen, so we'll see how it goes.

good luck with those..

I know I can always count on you for a chuckle.

Kennyz wrote:My first time handling them in the kitchen

TMI

not sure how I topped the cream of broccoli soup, but I did imho.

Smoked sirloin tip Philly... glad i dont have to rely on Philly's Best for a steak sandwich..






topped with a chopped cherry pepper & sport pepper mix as well as fresh jalapeno slices. Also fresh jalapenos cooked into the sandwich. This was a mouth lighter...

A colleague at the office surmised I might enjoy these:



I did.

Making tacos. Should be ready in time for a good 4th quarter.

opening weekend for me. Reubens for lunch, chili dogs for the night game.

Is it Monday yet?


onion smashed burgers

I made Oklahoma style smashed onion burgers last weekend and they turned out top notch. Got some fresh ground beef from butcher and formed them into balls and then sliced a Spanish onion whole and threw the sliced onions on a buttered flatop griddle and let them cook a few minutes then flipped them and threw a ball of beef on top of the onion followed by some wax paper and then I smashed it down into the onion with a heavy medal platter plate and cooked the beef thru. It worked real well for the most part, a few of them the onions didn't get up in the patty's because they weren't smashed perfectly into them. They all tasted fantastic though. Just used some mustard and sliced deli pickles and American cheese as toppings.


Oklahoma onion burger (one that didnt get smashed perfectly)

Making a variety of encased meats for Monday nights battle for first place. Bears!

Yo Beef! I think the non-perfect smash is preferable. I wanted to lick the screen.

nice looking burgers da beef.

For Sunday's games I am going cajun themed all day.

I have an ace up my sleeve for the early games, just gotta make sure I can get the ingredients I need before I tip my hand.

Late games food will be a pot of sausage, chicken & okra gumbo.

Monday nights Packers game will be leftovers, no time to cook after work.

Da Beef - that onion smash burger looks messy and delicious, and it conjures up pleasant memories of the much-missed gyros melt at CND.

Very similar to the insanely good White Manna burgers in NJ. Looks awesome.

jimswside wrote:
I have an ace up my sleeve for the early games, just gotta make sure I can get the ingredients I need before I tip my hand.

crawfish boudin X
pork belly X
saltine crackers X
hot sauce X
cold beer X


early game snack will be smoked crawfish boudin(figured while Im smoking a chicken for gumbo why not toss the boudin on there). Pork belly will become my first attempt @ pork belly cracklings.

I am of course obsessed with cajun food, and read as much as I can on the subject. I have read that a common snack in rural Louisiana is crawfish boudin that is cooked/grilled/smoked and then squeezed out of the casing onto saltine crackers with a shot of hot sauce. Also a common componant of this snack is cracklings either pork skin, or pork belly. The above served with some ice cold beer should make for a nice Sunday afternoon.

Should be interesting and fun.

Jim:

When I lived in Texas, I used to be on a hunting lease near Moscow, TX. One of my fellow hunters was a Cajun who came to Texas to work in the Chevron refinery. I can still remember sitting around the campfire with a couple of rings of his home made Crawfish Boudin on the grill eating it on saltines with a shot of Crystal hot sauce. Damn good washed down with cold beer. As you and Hawk would say, Mercy!

Thanks for mentioning this, I had pretty much stopped looking for Crawfish Boudin.

Enjoy the games and the feast.

What a wild card weekend it was in 2011. Tough loss for jhawk1 and the Kansas City BBQ's and a congrats to jimswside and the Baltimore Steamed Crabs who proved to be too much with that pit beef on the defensive end. Also a nice day for all of us who have our heads on straight and choose to roll with the Monsters of the Midway, we got the Seattle Seahawks and their sushi coming to town. I'll take a combo with some tavern style thin, a minimalist dog and a Maxwell street Polish with a pork chop over some coffee any day...BEARS!

In the other NFC game that team from Wisconsin and their Beer Brats with that Fish fry proved to be too much for the Philly Cheesesteaks despite the roast pork playing a good game. Only time I've ever found myself rooting for the fudge pack...BEARS!

I made a Mexican casserole inspired by Homesick Texan, which is a great Tex-Mex blog, perfect for Sunday's.


Mexican Bibimbap

I took three tubes of chorizo and cooked it in the pan until crispy. once done I removed and threw in a whole sliced medium onion and a couple chopped fresh jalapenos and some chopped garlic and sauteed that up until done. I then took them out and threw 2 cans of drained hominy into the pan along with about as half cup of chopped cilantro, half a container of sour cream, half cup of shredded Mexican blend cheese, the chorizo and onion/pepper/garlic mixtures and the juice of a lime.


Mix it all together in the pan


Add mixture to oven ready tray and cover with cheese, bake @ 400 til done


Serve with plenty of tortilla chips and tater tots


Mexican Chorizo Hominy Casserole...BEARS!

Went out for yesterdays games(Kendall Pub for some of their killer wings, tater tots, and cheap drafts) , one of my two favorite teams won.

For todays games I made a quick trip over to Ream's, grabbed some Debreziner sausage, and some mini veal brats. Fixin to turn the Debreziners into Carolina style chili rippers(deep fried debreziners, chili, slaw, onion... mercy..), and the brats just griddled. These will be for game 1 today.

I am also going to do a rootbeer glazed ham(idea from a recent Triple D episode and a version Mahoney's in NOLA is doing). Probably slice this and serve it around the end of game #2.

I dont have a horse in the race for either of the games today so I can just enjoy eating, drinking & perhaps a short nap & repeating.

good day of feasting for the games yesterday(football and food go hand in hand, I really dont understand the curmudgeons who cant get into it, and try to avoid it at all costs )

lunch sausages:



deep fried Debreziners:



griddles veal brats(mmm....baby cow meat):



carolina chili-slaw ripper:



veal brat with ketchup, kraut, onion & pickle(how i like em'):



Chili slaw ripper was great, different textures, flavors, etc. I like the Debreziner dog because it does not get lost with alot of toppings, it is still the star. Deep frying hot dogs is the way to go for sure. Veal brat was exellent as well. poppin' with flavor, just a great sausage. Glad I bought extra of each and tossed some in the freezer.

DInner was this rootbeer glazed ham. I reduced down some A & W, a cinnamon stick, some cloves, and some hot sauces and came up with a sweet intense rootbeer syrup. Basted this ham every 15-20 minutes for almost 5 hours. Really turned out great on its own and in a ham, swiss and cole slaw sandwich on white bread....

applying the glaze:



finished ham..:

I dont have a horse in the race for either of the games today so I can just enjoy eating, drinking & perhaps a short nap & repeating.

Cripes, dude!!! The food you cook always looks fantastic. But the fact that you're a White Sox fan and don't care about Da Bears leaves me wondering about your judgement.

Seamus wrote:I dont have a horse in the race for either of the games today so I can just enjoy eating, drinking & perhaps a short nap & repeating.

Cripes, dude!!! The food you cook always looks fantastic. But the fact that you're a White Sox fan and don't care about Da Bears leaves me wondering about your judgement.

lol... thanks.. football is just a way to pass the cold months for me, baseball is life.

The Bears... I just cant stand the mccaskeys and Lovie Smith. however,when I was a kid one of my favorite players was Doug Plank(46).