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As always, every Saturday we present a recipe courtesy my dad, Steve Saver, because no football Sunday is complete with a game day meal. Check out more of my dads recipes at www.stevesacooking.com Here's this weeks.

Belichicken Wings
aka Oven-roasted Spiced Chicken.

You can use the whole wing – separating tip from drumette but we prefer just the drumettes, it is worth it to us to spend a little extra buy just the drumette.

Ingredients
•3 lbs. chicken pieces. Note: If I am using less chicken I still make the same amount of marinade.
•1/3 cup light soy sauce.
•¼ cup peanut oil.
•1 Tbsp. Chinese wine if you don’t have I have used dry sherry.
•1 clove garlic.
•½ tsp. kosher salt.
•½ tsp. finely grated fresh ginger I have used ¼ tsp. powered in a pinch but really prefer the fresh.
•2 tsp. five spice powder.

How
Wash the chicken and dry really well with paper towels. In large shallow dish (something you can use to marinade in) mix soy sauce, oil and wine. Using a broad flat knife crush the garlic to a pulp with the salt and add to the soy mixture with the ginger and five spice. Mix well. Add the chicken and turn to coat all sides. Cover and marinade for at least an hour. Again as mentioned in other recipes, I like to marinade overnight or at least 6 hours fix in the Am ready for dinner.

Preheat the oven to 350°

Remove chicken from marinade put in single layer in roasting pan that has tin foil covering bottom and sides( help with clean up). I find that laying tip to bottom tip to bottom allows you to fit more in a pan, they nestle together. Spoon about 2 Tbsp. of the marinade over the chicken. Roast about 45-50 minutes turning once half way until the chicken is brown and crisp. Basting every 20 minutes or so with the marinade. Finish off quickly under the broiler to get that extra crispy finish but watch them so they do not burn.

Variation use whole drumsticks need a little longer to cook 50-55 or even thighs take about an hour. I tried but did not like it as much using a whole chicken rub the marinade over the chicken spoons some inside the cavity. Wrapped in plastic wrap for about 1-2 hours then roasted as above on a rack. The flavor did not carry as well as the wings so wings it was.

Interesting fact crushing the garlic to a pulp in the salt mellows the intensity of the flavor or at least I read that the other day. Does one believe everything one reads?


BONUS: [HUMOR]
In honor of the replacement refs, my dad cooked up a recipe that lives up to the level of quality they provided on the field.

Replacement Referees Recipes.

In light of the brilliant job the Replacement Refs are doing I thought it only appropriate that we share some of their suggestions for during the game and halftime treats. You got to admit they could not miss calling the right snack at the right time. I have changed the name of the first of these into more appropriate football terminology and added my comments to others. I have to say after trying Scrapple the wait was worth …….. sorry I had to run, just made a touchdown of sorts.


Scramble, Fumble, Recovery Slow Cooked Stew (Scrapple)

As with preparing Sunday’s game plan this meal takes some time to make but the cheers of the crowd make up for it when you serve it up. You’ll score a real touch down with this halftime show.

Ingredients:

· 1 hog's head

· 4 to 5 quarts cold water

· 4 teaspoons salt

· 4 teaspoons powdered sage

· yellow corn meal (about 3 cups)

How:

Separate one hog's head into halves. Remove eyes and brains. Scrape head and clean thoroughly. Place in large kettle and cover with 4-5 quarts of cold water. Simmer gently for 2 to 3 hours, or until meat falls from the bones. Skim grease carefully from the surface; remove meat. chop fine, and turn liquor ( Steve says I have no clue I think stir). Season with salt, pepper, and sage to taste. Sift in corn meal, stirring constantly, until the mixture is thickened to the consistency of mush. Cook slowly for 1 hour over low heat. When sufficiently cooked, pour into greased oblong pans and store in a cool place until ready to use. Cut in thin slices and fry until crisp and brown. Makes 6 pounds.

Server with a cup of nice cheddar coffee or a spam shake.

Spam Shake

Smooth delicious and full of protein

Ingredients:

· 1 can of Spam

· 1 tin of anchovies

· 2 12oz cans of beer

· 4 oz tomato juice

· 1 teaspoon Dijon mustard

· 1/2 cup chopped up parsley

· 1/4 cup chopped scallions

· dash of Tabasco

· salt (if you'd need it), pepper to taste

How

Put it in blender and blend until smooth

Serve chilled with celery stick

Fried Hornworms on fried tomatoes

These lightly fried battered tomato slices topped off with a crunchy goodness will score big with your crowd.

Ingredients

· 3 tablespoons olive oil

· 16 tomato hornworms

· 4 medium green tomatoes, sliced into 1/4-inch rounds

· Salt and pepper to taste

· White cornmeal

How:

In a large skillet or wok, heat the oil. Then lightly fry the hornworms, about 4 minutes, taking care not to rupture the cuticles of each insect under high heat. Remove with a slotted spoon and set aside. Season tomato rounds with salt and pepper, then coat with cornmeal on both sides. In a large skillet, fry tomatoes until lightly browned on both sides. Top each round with 2 fried tomato hornworms. Garnish the paired hornworms with a single basil leaf.

More suggestions
During the game

· Cheddar Coffee –A little razzle dazzle - When the coffee is gone, slurp down the glob of melted cheese.

· Sunflower Worcestershire Delight- a fall twist of a favorite baseball treat.

· Banana Worm Bread- The smell alone makes the mouth….

· Rocky Mountain Oysters- Round and crunchy a prairie treat

· Progresso Lentil Soup with Chocolate Pudding – Are there words to describe that first taste?

· Cricket Cookies –These are not just a night game treat

Halftime

· Pig's Face and Cabbage – You had to do something with the rest after the footballs were made.

· Clams Sundae – A typical Patriot’s press conference

· Deer Poppers – 1, 2, 3 4, I want some more…

· Moose Nose Soup - It is Moose Nose Soup. First you need a moose nose and its tongue. Burn and scrape the hair off the nose on an open camp fire or use a blow torch. Cut the nose and tongue into cubes and boil for about an hour. Add onions if you wish. I enjoyed this soup, but people find it gross. Well you're missing out.

Find more of these types of recipes at http://www.wildrecipes.com/

www.stevesacooking.com

Michael Saver 9/29/2012 12:54:00 PM Edit
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