Puns aside, I go over the Big 12 action that was last weekend, all the while pointing toward the massive game Saturday night when Kansas State heads to Morgantown to take on West Virginia. I also talk about the BCS rankings and the teams involved, minus Oregon (sorry guys!). Start getting pumped, we are halfway through the season and it’s about to get even more jacked. Continue reading Purple Yeti Roar 39: I Ames To Please
Category Archives: College
Pick It And Stick It: Finding Some Seeds
It’s Sunflower Showdown weekend! While it’s nice that Charlie Weiss is trying to get his Kansas kids up for the game and refocus rivalry juice toward Manhattan, Bill Snyder has been doing that exact thing for much of his tenure. But we can get into that later. There’s a wealth of great games this weekend both inside and outside the Big 12. We’ll know much more where teams will be seeded in the national championship race after this weekend. Time to Pick It and Stick It. Continue reading Pick It And Stick It: Finding Some Seeds
Purple Yeti Roar 37: Bye To Last Week, Get Ready For This Week
Yeah least week was kind of a snoozer, but I watched every possilbe minute of action from my couched sideline. This week I talk Texas, David Ash, Oklahoma State, Texas Tech, Iowa State, Steele Jantz, TCU, SMU, The Iron Skillet, Baylor, West Virginia, Geno Smith, Kansas, Charlie Weiss, Dayne Crist, Kansas State, and Bill Snyder. Continue reading Purple Yeti Roar 37: Bye To Last Week, Get Ready For This Week
Football Feedings 2012 Week 05 Sexy Sliders
I knew rolling into this weekend that I would be watching 3 Big 12 games at once, so I figured I would make something that is the same but different 3 times around. Sliders seemed like the perfect fit for and what I did for the 3 different flavors of sliders only proves that sometimes I can pull menus out of my ass. I went with the traditional slider, a pulled pork version, and an Italian meatball version. To connect the sliders dots, it was Brooklyn Lager on tap. Let’s cook this stuff:
Sexy Sliders
Traditional Slider Filling
Ingredients
- 1/2 pound ground beef
- 1 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 3/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried basil leaves
- 1/3 cut onion
- 3 slice sharp cheddar cheese
Directions
- Preheat a grill for high heat. Mix together the ground beef, garlic, 1 tablespoon olive oil, salt, pepper, and basil. Divide into four balls, and flatten into patties.
- Caramelize the onions by combining the olive oil into a heated pan and slow cooking with the cut onion for about 10 minutes.
- Cook the patties for about 3 to 5 minutes on each side, or to desired doneness. The internal temperature should be at least 160 degrees F (70 degrees C).
Pulled Pork Slider Filling
Ingredients
- 1 tablespoon butter
- 2 pounds boneless pork roast
- 1 tablespoon Cajun seasoning
- 1 medium onion, chopped
- 4 cloves garlic, crushed
- 4 cups water
- 1 tablespoon liquid smoke flavoring
- 1 package of ready made cole slaw
Directions
- Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
- Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
- Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred.
- Open up the cole slaw package and prepare the cole slaw per the packaged instructions.
Italian Meatball Filling
Ingredients
- 1/2 pound ground beef
- 1/4 cup bread crumbs
- 1 teaspoons dried Italian seasoning
- 1 cloves garlic, minced
- 1 tablespoons chopped fresh parsley
- 1 tablespoons grated Parmesan cheese
- 1/2 egg, beaten
- 1/2 tablespoon extra-virgin olive oil
- 1/4 teaspoon garlic powder
- 1 pinch salt, or to taste
- 1 (14 ounce) jar spaghetti sauce
- 3 slices provolone cheese
Directions
- In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 3 meatballs.
- Pan fry the meatballs in medium heat with a little extra dab of olive oil for 20 minutes turning it over every 5 minutes and adding the sauce after 10.
Slider Buns
Ingredients
- 1 cups warm milk (110 degrees F/45 degrees C)
- 1/8 cup margarine, melted
- 1/8 cup warm water
- 1/8 cup white sugar
- 1 (.25 ounce) packages instant yeast
- 1 teaspoons salt
- 3 cups all-purpose flour, or as needed
Directions
- In a large bowl, stir together the milk, margarine, warm water, sugar and yeast. Let stand for about 5 minutes.
- Mix in the salt, and gradually stir in the flour until you have a soft dough. Divide into 25 pieces, and form into balls. Place on baking sheets so they are 2 to 3 inches apart. Let rise for 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Bake the rolls for 15 minutes in the preheated oven. Cool slightly, then split them in half horizontally.
Slider Creation
- For the buns, slice in half and lightly butter. Then place on grill for 3 minutes to crisp.
- For the traditional slider, place the caramelized onions on first, then the patty, and then a slice of cheddar cheese.
- For the pulled pork slider, place the pulled pork on first and then the cole slaw.
- For the meatball slider, place the meatball with sauce on first and then a slice of provolone cheese.
The traditional slider was a winner as always. It’s more because I’m a fan of caramelized onions than anything else. The Italian meatball slider was the most meaty of the bunch. The sauce made it feel bigger than what it actually was and the provolone kept it together. The pulled pork slider was the winner of the night. The meat fell right off the fork straight out of the crock pot and into my mouth. The sweetness of the pork broth went superbly with the cole slaw I tossed together.
The glue that held these guys together was Brooklyn Lager. The lightly roasted flavor of the matched the traditional slider perfectly, as it brought the onion flavor and helped guide the meat taste down. I don’t think it went with the meatball slider too well as I could’ve used something just a tad lighter and hoppy for that heavy ball. The pulled pork worked fine with the Brooklyn Lager. The smoke flavor from the pork was the connection for the lager.
The hardest part of this week’s football feedings was getting everything done at the same time. With three different types of slider, it was quite the task. I was up for it, though, and I’m glad it paid off. We may be revisiting the pulled pork again in the future as it was the best of the bunch by far. I still have a soft spot for the traditional slider and I hope it doesn’t traditionally slide right though me. The lager is a good blocker.
KC College GameDay LiveBlog 2012 Week 05: Big 12 Evening Mengarie
It’s the evening slate of games I’m into today because we have 3 great Big 12 games going on at the same time. I think we need a break from the Baylor and West Virginia track meet so hopefully we’ll see some defense.
Pick It and Stick It: Bye Bye Love
It’s a little late but why the hell not. I’m going to dump out another Pick It and Stick It. It’s a bye week for Kansas State and this week’s games are hardly that interesting. But I poked and prodded around and found a couple of good reasons to flap my gums about the weekend’s games. Much to no one’s surprise, the games I’m into this weekend are from the Big 12. Continue reading Pick It and Stick It: Bye Bye Love
Football Feedings 2012 Week 04: Mason Jarne Asada
Week 4 provided a new location as well as a new twist on a classic recipe. It’s football feedings and I went a little over board on some tasty marinade. I also had a temporary boarding place as it was bed and breakfast time for the weekend. Details of the latter will not be forthcoming but what I will dish the deets on are what I’m calling Mason Jarne Asada washed down with some North Coast Old Stock Ale. Let’s cook this sucka up:
Continue reading Football Feedings 2012 Week 04: Mason Jarne Asada
Purple Yeti Roar 36: Jars And Short Yards
So it was another great week of football and it started in Norman. Kansas State upset Oklahoma. I’ll talk about that and the other games of the weekend as well as look forward to some quasi exciting action for week 5.
KC College GameDay LiveBlog 2012 Week 04: Kansas State VS Oklahoma
Hitting up a bed and breakfast, but even this temporary roof has to watch some college football. Follow along here.
Pick It And Stick It: Sensory Overload Weekend
Ho man, finally we get into the meat of college football. Last week, it was trap time. Now it’s the real deal. I can’t keep my homer-ism down. I’m full tilt on Kansas State vs Oklahoma this weekend. And what’s about to launch me out of my chair is that we are also treated to Notre Dame vs Michigan. It’s a shame they are on at the same time. Yup, it’s gonna to be a massive weekend and I’ll try to pick and stick my way through it. Continue reading Pick It And Stick It: Sensory Overload Weekend
Purple Yeti Roar 35: What A Weak Week 03
Yeah I missed about half the games but that’s alright. My team won and a buncha others did so that’s all good. Let’s recap the weekend and talk about Kansas State, North Texas, Oklahoma State, West Virginia, Alabama, Arkansas, LSU, Ohio State, Michigan, BIg 10, SEC, TCU, Kansas, Dayne Crist, Brandon Carter, Arthur Brown, Notre Dame, Texas, David Ash, Big 12, and concerts! Continue reading Purple Yeti Roar 35: What A Weak Week 03
Football Feedings 2012 Week 03: Mean Green Pizza
It wasn’t my turn to cook but it’s always my turn to eat. This weekend Kansas State took on North Texas so my lady decided to whip up some Mean Green Pizza. The common thread so far this year has been adding an extra kick or spice to regular bar food eats. Mean Green Pizza does not disappoint with the same kind of a kick. But it also has an extra twist. In this case we’ll call it a stuff. Wash that down with a tasty St. Feuillien Triple and we got ourselves another Football Feedings. Continue reading Football Feedings 2012 Week 03: Mean Green Pizza
Pick It And Stick It: It’s A Trap!
Hey it’s another week of college football and it’s that time of the week for me to stick my finger where my mouth is and preview the weekend’s onslaught of college football rebellion. For me this week, it’s all about trap games. I’m looking at it from the guise of my Purple Yeti colored pride (Kansas State for the uninitiated) and there’s a chance a trap could be sprung. The rest of the weekend is somewhat ho-hum with a couple of primo matchups and that’s about it. We also get what I believe is the opening of conference play between Kansas and TCU. Let’s kick on the hyperdrive.
So I mentioned that Kansas State may be rolling into a trap game. First off, what’s a trap game? Usually it’s with an opponent that you are supposed to beat but certain circumstances make it ripe for an upset. Kansas State’s trap scenario is two-fold. First off, Kansas State plays North Texas whose head coach is Dan McCartney. Yup the same McCartney that was Iowa State’s head coach and actually beat the Snyder led Cats twice in his run. Second, the following week’s game for Kansas State is in Norman against Oklahoma. Could there be a situation where Kansas State overlooks North Texas while getting ready for Oklahoma?
The short answer is yes. Kansas State already had their trap type scenario play out in the first week of the season (and you could really look at last year too) with a way too close game against an FCS opponent. I think Bill Snyder likes to run these games as a sort of pre-season type match up. You get vanilla things that help get some real game time experience for some young players. You’ll more than likely see this again against North Texas, but it should be enough to top North Texas. McCartney does not have the kind of talent he had at Iowa State. Bill Snyder (who was an assistant at North Texas for a short time) already has his whole team bought into his system and his system demands discipline at a cosmic rate. Kansas State should win this one pretty easily but I would not be surprised if it will be close for most of the game.
The game starts late and I will miss because of a Passion Pit show (hopefully the football gods will forgive me), but I will be able to watch a couple of games before hand. The most interesting one for me, will be the opening Big 12 game of the year and the opening Big 12 game for TCU when TCU heads to Lawrence. Pretty much everyone is giving TCU the game this week. I’m going to do that too. There’s alot of things I’m looking for, however. How will Kansas State alum and TCU head coach Gary Patterson handle the first game for TCU? Will Casey Pachall keep his astronomic QB passer rating up? Will Charlie Weiss have his kids bounce back from an embarrassing loss last week? Will the Kansas players give up in the 2nd quarter? Will the stadium be empty at halftime? All interesting questions and I think we know the answer to all of them.
So the rest of the slate is pretty limp. I’ll miss out on the evening games because of concert, which is a shame because it’s got USC at Stanford as well as Notre Dame at Michigan State and Florida at Tennessee, the only Top 25 match ups of the week. So let’s pick it right now and hopefully I won’t have to stick it. I’m going with Stanford in the upset because of the media hype around USC as well as their poor performance in a win on the road to Syracuse. Pac 12 needs to come down a bit. Michigan State is the Big 10’s only hope and we’ll see them beat my 2nd favorite team in Notre Dame because the Fighting Irish will be too busy celebrating the ACC move and they struggled pretty hard against Purdue. Finally I have Tennessee over Florida because it’s time for that program to come back. All home picks, I know.
I can’t wait for this weekend of games. There’s a special treat coming up too. I’m going to try this new-fangled live blogging thing that just came out from WordPress. What will be in there? I have no clue. Probably pics and snarky remarks that will end up on the Twitter feed at @kccgd. But hey, it will be fun and you should join me. I’ll have one screen on TCU at Kansas and will channel surf the rest. Who knows? There may be some cartoons or infomercials popping up in the live blog. Tune in and find out!
Purple Yeti Roar 34: Week 02 Recap is Jamacain Spice VooDoo
I come to you a little late and recovering from the spicy voodoo that was week 2 in college football. My Kansas State Wildcats surprised everyone, including me, by blowing out the Miami Hurricanes. The rest of the Big 12 was ho hum and I even got to see the SEC look a little silly. All that and some tasty buffalo wing reactions coming up. Quick apology for the quiet audio as well. Continue reading Purple Yeti Roar 34: Week 02 Recap is Jamacain Spice VooDoo
Football Feedings 2012 Week 02: Balding Buffalo Wings
Balding Buffalo Wings
Wings
- 36 chicken wing pieces (one wing makes 2 pieces – the “flat” and the “drum”)
Toss
- 1 tablespoon vegetable oil
- 1 tsp salt
Powder
- 1 cup all-purpose flour
Hot Wing Sauce
- 1 1/2 tablespoons white vinegar
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 1/4 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1/4 teaspoon salt
- 6 tablespoons hot sauce
- 6 tablespoons unsalted butter or margarine
Honey BBQ Sauce
- BBQ sauce
- honey
Jamacain Jerk Sauce
- Allspice
- Habanero Pepper
- Hatch Pepper
- cloves
- cinnamon
- nutmeg
- thyme
- garlic
- salt
- sesame oil
- 6 tablespoons unsalted butter or margarine
Dippings and Sides
- baby carrots
- celery sticks
- blue cheese dressing
- ranch dressing
Cooking Instructions
- If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined broiling pan(s). Do not crowd.
- Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink.
- While the wings are baking, mix all the ingredients of the Hot Wing Sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
- For the Honey BBQ Sauce, mix your favorite BBQ with your favorite honey to taste. Microwave it for about a minute and then stir.
- For the Jamaican Jerk Sauce, chop the Habanero and Hatch pepper very fine and add to a bowl. Sprinkle on the other dry ingredients to taste. Usually about 1/4 teaspoon each. Dump the mix into a sauce pan and put in about 1 tablespoon of butter. Saute the pepper and spices together for about 5 minutes. Scoop in the rest of the butter and wet ingredients. Be sure to make this to taste because I’m not sure what voodoo is in there.
- After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
I wanted to keep things somewhat local for the beer and with the spicy wings bubbling in the kitchen, it meant that the beer pairing for the week landed on Abita’s Jockamo IPA. The hoppy freshness was the front line defense of what ended up being a slow burn type spice from my concoctions. The Honey BBQ was the least spicy and added a nice sweet flavor with the chicken. The hot wing sauce was supposed to spicy up front but it ended up being the biggest slow burn of the bunch. It may have been the mix of Da Bomb ghost pepper hot sauce and the Tears of Joy Tequila Lime hot sauce. For some reason the hotness masked up front and came back around to burn me.
But by far the best wing sauce of the weekend was the Jamaican Jerk sauce. I really didn’t know what I was doing and Homer Simpsoned the mixture. It came out on top and surprised everyone. The sweet spice mixing in with the Hatch and Habanero really combined well to a nice, sweat inducing flavor. The Jockamo IPA made it all the more worthwhile, because the slow burn showed up as I was done munched and was ready to swig down some cold beer. All in all, I’m really impressed with the first run batch of Balding Buffalo Wings and I can guarantee you that I will be making these again sometime in the future.