Friday, August 31, 2012

Tailgate time!

David Ruth cooking a pig as we tailgate for South Carolina Football!
It's that time of the year again... Finally! Back to Fall, Football, and Food! (Don't forget the friends!) Wanted to share my Championship Chicken Wings recipe again as I ramp up a new tailgate recipe post sharing great finger foods, appetizers, and meals to make your next tailgate party a hit! Stay tuned for more, and please feel free to share your great tips and recipes for tailgating!

Thanks for looking!


CHAMPIONSHIP CHICKEN WINGS

10 chicken wings
1/2 C all-purpose flour
1/4 tsp paprika
1/4 tsp cayenne pepper
1 dash ground black pepper
1/4 tsp salt
Oil - Enough for frying
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large non-porous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes. (Tip: Use a sifter to sprinkle on flour mixture evenly then flip to coat the opposite side.) Heat oil in a cast iron skillet, pan, or deep fryer to 375° F. (I usually put my stove dial at just over Medium.) The oil should be just enough to cover wings entirely, or at least half way up. While your oil heats you can make your wing sauce listed below. Once oil has reached the desired temperature, carefully place wings into hot oil. Fry coated wings in hot oil for 10 to 15 minutes, or until wings begin to turn golden brown and juices run clear. Remove from oil and drain on a paper towel lined plate. Once the wings have drained, place the wings in serving bowl, add hot sauce mixture and stir together or spoon some sauce over the top. Serve with or without sauce.

Wing Sauce
1/4 C Butter
1/4 C Hot sauce (We HIGHLY recommend Franks Hot Sauce!)

1 dash garlic powder
Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat or set on low heat to reserve for serving. Stir occasionally if left on low heat. (Note: For hotter sauce, use LESS butter. For a more milder sauce with less heat, use MORE butter.)

Wednesday, August 8, 2012

Blooming Onion Bread - Appetizer (Updated 8/21/12)

Image via "The Girl Who Ate Everything"
My sister-in-law turned us onto this little appetizer she discovered via Pintrest. (It seems any and everything comes from there now haha!) Thought I would share it with my readers for a different and easy app to prepare for a small gathering (~ 6-10 people depending on the size of the loaf). As far I could dig, the original recipe comes from ChangableTable.com. The above image is from The Girl who Ate Everything.com (My Recipe is below)

As we have made this a few times, I have made some very slight modifications to the recipe to get the maximum benefit from the ingredients. Instead of combining the onions, and poppy seeds into the melted butter and pouring it over, I separate it. Combining it and pouring it onto the loaf leaves you with clumps of onion and poppy seeds. If you do it separate as I've listed, you get a much better distribution of flavor. This will prevent your guest from having a bite of just onions or poppy seeds! You can see the original recipes in their entirety on the blogs I listed above.

Update: 8/21/12 - Made this great dish once again this weekend. Added a pinch of granulated sea salt with a sprinkle of fresh ground black pepper. The little bit of salt really put this over the top! I highly recommend adding it!


Ingredients:

1 - unsliced loaf (round is preferable) sourdough bread (We get ours at Publix)
1/2  to 1 lb block of Monterey Jack cheese, thinly sliced (or any cheese you desire)
1/2  C butter, melted
1/2 C finely diced green onion, with tops
2-3 tsp poppy seeds
Tin Foil, enough to cover the entire loaf. (You can use two pieces)
*Optional Sea Salt / Kosher Salt - Just a small pinch

Directions:
  1. Preheat your oven to 350 degrees.  
  2. Cut the bread both lengthwise and widthwise like a 1 inch cube - DON'T CUT  THROUGH THE BOTTOM OF THE CRUST!  
  3. Place cut loaf on a foil-lined baking sheet.  
  4. Insert cheese between cuts.  
  5. Sprinkle on the finely diced green onion.
  6. Pour the melted butter over the loaf.
  7. Sprinkle with poppy seeds and *Sea salt .
  8. Wrap foil over stuffed loaf.
  9. Place in oven and bake at 350 degrees for 15 minutes.  
  10. Unwrap.  Bake 10 more minutes, or until cheese is melted.
  11. Serve warm as a finger food / appetizer 

Image via ChangeableTable.com
Cut the bread both lengthwise and widthwise like a 1 inch cube

Insert cheese between cuts

sprinkle on the finely diced green onion

Wrap foil over stuffed loaf and bake for 15 minutes covered



Unwrap.  Bake 10 more minutes, or until cheese is melted

Serve warm! 






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