Category Archives: Food

Football Feedings 2014 Week 12: Gushy Grit Cakes


This week of football was Kansas State-less so I decided to try some tasty giblets or another land.  The results were not what I expected but the taste was beyond what I thought it would be.  On the field, it was about as all over the place performance wise so it matched the madness that I created with grit cakes.  Yes, I did a South dish in the Midwest. Continue reading Football Feedings 2014 Week 12: Gushy Grit Cakes

Football Feedings 2014 Week 10: Cowboy Frontier Pizza


It’s become a tradition to bake at least on pizza every year on Football Feedings.  Pizza is the ultimate canvas to plaster up some food art.  This week is the week and we’ve got something special cooked up for ya this time.  Kansas State is hosting Oklahoma State so we decided to do up a little thing called Cowboy Frontier Pizza.  There’s no campfire involved but there will be some nitrates, that’s for sure. Continue reading Football Feedings 2014 Week 10: Cowboy Frontier Pizza

Football Feedings 2014 Week 09: Texas Turkey


Back into the stride this week and back for some awesome football.  So this week, we wanted to commemorate the fact that Kansas State own Texas.  No they really do.  Look at your records.  So to help punctuate it, we here at KCCGD decided to roast up a Texas Turkey.  It’s a month early but it was easy pulling the trigger on this one.

Continue reading Football Feedings 2014 Week 09: Texas Turkey

KCCGD Football Feedings 2014 Week 08: Hatch Bacon Popper and Ham Quiche


After a slew of weekends at the Austin City Limits Music Festival, I’m happy to report I am back and I am ready to eat.  While the music was fun, the Saturdays eating some tasty crazy concoction while watching college football were well missed.  So what kind of delectable dish do I have in store?  Some Hatch Bacon Popper and Ham Quiche!  No, not two dishes, but one tasty dish! Let’s get started. Continue reading KCCGD Football Feedings 2014 Week 08: Hatch Bacon Popper and Ham Quiche

Football Feedings 2014 Week 04: Grilled Jerk Salmon


What a weekend it was.  A loooong weekend.  Yup my team played on a Thursday night so it’s a long distance feeding.  But that didn’t mean I didn’t pay attention to the games and fun on Saturday.  So sit right back, crack open a coffee drink and let’s go on a long trip of food and college football.
Continue reading Football Feedings 2014 Week 04: Grilled Jerk Salmon

Football Feedings 2014 Week 03: Freaking Awesome Fajitas


Another week of college football is in the books and it was a weekend where Kansas State didn’t play.  They are getting ready for Auburn this Thursday.  So to make up for it, I decided to go with something a little more colorful for food.  And boy did it ever come through.  It’s fajita time.

I basically took this recipe from Apple and Sparkle.  What I did different, however, is what knocked it out of the proverbial food park.  I added some liquid smoke and cinnamon for the marinade on the sirloin (not skirt) steak.  I also added some pineapple and hatch peppers to the grill list.  It was absolutely fantastic.


  • 1/3 c. soy sauce
  • 1/3 c. fresh squeezed lime juice
  • 1/3 c. canola oil
  • 3 cloves of garlic, minced
  • 2 T. brown sugar
  • 1 t. cumin
  • 1 t. chile powder
  • 1 t. liquid smoke
  • 1/3 t. cinnamon
  • about 2 lb. sirloin steak
  • 2-3 bell peppers, ends trimmed, cored and seeded, cut into a couple large pieces
  • 1 large white onion, peeled and cut into 1/2-3/4-inch slices (keep the slices intact)
  • 4 slices of pineapple
  • 2 hatch peppers
  • 6 6-inch flour tortillas
  • lime wedges
  • toppings of your choice such as, cilantro, salsa, cheese, sour cream  & avocados or guacamole
1. Get the marinade prepared: Whisk together the marinade ingredients in a small bowl. Reserve about 1/3 cup of marinade for the vegetables. Place the steak in a gallon-sized ziplock bag. Add the remaining marinade. Seal the bag, pressing out any excess air, massage the marinade into the meat a bit. Refrigerate anywhere from 3-10 hours.
2. After meat has finished marinating, remove steak from marinade.  Brush the vegetables with reserved marinade. Heat your grill to high. Add the steak to the super hot grill and grill, covered about 2 1/2 minutes per side, or however pink you want it.  Remove steak to a clean plate and cover with foil & let rest for 10-15 minutes.
3. Add the peppers, pineapple,  onions to the grill and grill, turning occasionally until cooked, peppers should take about 5 minutes and onions will take about 10. Remove from grill. Briefly add the tortillas to the grill, a couple at a time and grill until warmed and lightly charred around the edges. Wrap the tortillas in foil to keep warm.
4. Thinly slice the steak, against the grain. Slice the onions in half and separate the rings. Slice the peppers. Serve with the tortillas, lime wedges and toppings of your choice.
It rocked my world.  I had it with Aloha Pina from 5 Stone Craft Brewing Company.  The pineapple and jalapeno flavor in the beer worked perfectly with the fruits and vegetables in the the fajita.  The steak was cooked just to perfection.  My only complaint with the whole setup is that I wised that the tortillas were bigger so I could fit more on to them.

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Now on to football, where the day was just big enough for the Big 12.  I predicted in the Pick It and Stick It that the Big 12 would go 5-4.  Welp that did one better and went 6-3.  It could’ve been better as Texas almost upset UCLA, but they fubbed a coin toss and set the tone for that game.  The big surprise came out of West Virginia for me.  They beat Maryland on a last second field goal.
So the Big 12 did not crap the bed.  In fact, they held their own.  Just look at the Pac 12 where USC choked and lost to Boston College.  Or the SEC where Georgia choked against South Carolina.  It seems that, barring anything super crazy, the Big 12 will have  a representative in the college football playoff.  And if Kansas State can upset Auburn this Thursday, it may just be them.

Football Feedings 2014 Week 02: Super Stuffed Biscuits And Gravy


It’s Farmageddon week and there’s no better way to kick off the second week of college football than with some early morning vittles.  So this week we went with some biscuits and sausage gravy, but with a twist.  We will make a meal and STUFF it in the biscuit before we cook it.  It’s the only real way celebrate Kansas State and Iowa State’s farm bred rivalry.  Let’s do this. Continue reading Football Feedings 2014 Week 02: Super Stuffed Biscuits And Gravy

Football Feedings 2014 Week 01: Armadilla Pork Ribs


Hey you know, why not?  I thought about not doing one of these this year but I’ll be damned if I didn’t get an electric grill for my birthday.  So now I have plenty of new recipies to try out this fall.   With that said, I’m back and the grill is hot!  This week we’ll do something I’ve been itching to do for a long time, both main and side dish wise. Continue reading Football Feedings 2014 Week 01: Armadilla Pork Ribs

Football Feedings 2013 Week 15: Championship Fry


Saturday was the last day of the regular college football season.  It was sprinkled with a few games.  Championship games.  So in honor of that, I decided to make, in my mind, the greatest set of winning deep fried food.  You will be surprised what made the cut as you were last Saturday on the games.  Fortunately for me I had a holiday 4 pack of Smokestack Series beer from Boulevard to try whole doing so.


  • I jug of vegetable oil
  • 1 deep fryer
  • 1/2 cup chopped hatch peppers
  • 1 block of cream cheese
  • 1 bag of shredded mozzarella cheese
  • 1 chicken breast
  • 1 bag of HEB Southwest Tortillas
  • 1 bag of cheese curds
  • 1 bag of boudin balls from Stuffed
  • 1 jar of pickle spears
  • 1 box of beer batter


It’s really easy to fry food.  The biggest danger involves the grease flying out of the pot.  So first, you need to setup the fryer and a safe area of the kitchen.  Pour the oil in the fryer so it covers the basket that’s in there.  Turn on the fryer and set it to at least 375 degrees and let it heat up.  The beer batter should just require water but you can add beer if you like.  Mix the batter until it is nice and smooth.


The boudin balls are the easiest to prepare because you don’t have to do anything.  The pickle spears needs drying off first so use a paper towel to do it.  The cheese curds do not need any handling either.  Now we come to the taquito.  I tried to make it like the fast food joints but I just couldn’t get the tortilla to fit in the fryer that way.  So it’s a burrqito.  To make that, cook and slice up the chicken.  Warm up the tortilla to soften it.  Spread on the cream cheese, the mozorella, the hatch peppers, and the chicken.  Fold up like a burrito and stick toothpicks in them.

To cook, drop the burrqito in and fry until golden brown.  The spears and curds will need to go into the batter before dropping it in the fryer.  Make sure you covered enough batter on them before doing so.  Cook the rest of the items until golden brown.  Make sure you place the cooked items on a plate that has paper towels to suck up the extra oil.

The mixed four pack of Boulevard beer worked great.  I started with the Dark Truth Stout, moved to the Double Wide IPA, then the Sixth Glass, and finally the Tank 7.  They all mixed well with the four fried food groups.  In fact I have to say it was a Championship mix.  The burrqito was the most ambitious and it paid off.  It tasted better than the taquitos I get at the stores.  The curds were just spicy enough.  The spears were super crunchy.  I’ve never had boudin balls but I will have them again.

All in all it was winning combo and when I want to win, I want to fry.  It’s been a great year cooking up food again and I’ve learned so much.  This year I got to try my hand at a few new things as well as hit up some old school favorites.  I have more equipment in the kitchen, which means some more experimentation coming for some new and tasty college football feedings.  I hope y’all had fun and we’ll see ya real soon for some tasty food.

Football Feedings 2013 Week 14: Thanksgiving Day Feedings


It was a four day weekend and it was sorely needed.  I took the time to make some awesome, and first ever hosted, Thanksgiving Day meal   I went the non-traditional route, which is something you need to expect when reading the feedings.  I cooked up some sauerbraten  and served it with a whole bunch of side dishes.  It was awesome.  What was better was having it for leftovers on Saturday. Continue reading Football Feedings 2013 Week 14: Thanksgiving Day Feedings

Football Feedings 2013 Week 12: Jamaican Jerk Chicken Three Cheese Grilled Cheese Sandwich


We are getting close to the end of the season and it’s time to really cull upon the gods of tailgating and beer drinking.  I gave my sacrifice and the reward was this week’s football feedings.  It’s a bit of new with a bit of old this time. The new being a grilled cheese sandwich variety and the old being a jerk chicken recipe left over from a kick ass wing job last year.  Yup, new meets old and we are kicking it in the nuts.  Grab a drink and get ready to nom, it’s all for real now. Continue reading Football Feedings 2013 Week 12: Jamaican Jerk Chicken Three Cheese Grilled Cheese Sandwich

Football Feedings 2013 Week 11: Big Boy Biscuits and Gravy


Boy oh boy, I could not wait for a weekend like this.  It’s the first time this year that my team, Kansas State, played at 11:00 in the morning.  That means that I get to have the opportunity to have some tasty breakfast for this week’s Football Feedings.  So many choices, so many different breakfast ideas.  I landed on a good ole down home favorite: biscuits and gravy.  But not just any kind of gravy.  This was with sausage and bacon. Continue reading Football Feedings 2013 Week 11: Big Boy Biscuits and Gravy

Football Feedings 2013 Week 10: Farmageddon Feedings


It didn’t take long to figure out what to have this week for Football Feedings.  The Kansas State Wildcats were playing the Iowa State Cyclones in Farmageddon.  So what better way to pay tribute than to cook up some cow and corn?  That’s what I did.  This week we have a good ole hearty meal consisting of ribeye steak, roasted corn cob, wheat rolls, and some smoked porter to wash it down with.  Here’s the recipe I used for the bread and I’m rocking the Mesquite Smoked Porter from Ranger Creek Brewing & Distilling Company.  Let’s get cooking! Continue reading Football Feedings 2013 Week 10: Farmageddon Feedings

Football Feedings 2013 Week 09: Mountain Man and Woman Pizza


This week I was looking to rebound from the last month and what better way to do so than getting back t0 basics with some pizza.  Now last year I marveled y’all with the Mean Green Pizza, and this year I’m taking it to the next step.  In honor of Kansas State’s hosting of West Virginia, I cooked up some Mountain Man and Woman Pizza.  Why two?  One for the mega man meat lover and the other for the more feminine meat lover.  We care about both genders here at the KCCGD HQ, as well as meat.  So I whipped up some exotic meats, bought some Boulevard Reboot White IPA, and somehow grew a beard all in the process.  Funny how that works.
Continue reading Football Feedings 2013 Week 09: Mountain Man and Woman Pizza

Football Feedings 2013 Week 08: Bacon Bashed Potato Waffles


After a rough week at ACL last week I’m back with some tasty college football feedings.  We’re getting a little weird here in Austin what with the weather dipping below 50 degrees and myself sporting sweatpants and hoodies.  Fortunately, Kansas State is not playing so Uncle Billy can’t witness the weirdness.  What will he miss?  Mashed potatos fried in a waffle grill.  Let’s let that sink in.  And let’s sink our teeth into it.


  • 4 tablespoons unsalted butter
  • 1/4 cup buttermilk
  • 2 large eggs
  • 2 cups mashed potatoes
  • 3 tablespoons chopped chives
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup grated cheddar cheese
  • 8 slices of HEB jalapeno bacon
  • 1 cup sour cream



I essentially nabbed the recipe form Joy the Baker’s idea but added my own twist: cooked bacon.  Yup, you mash the taters and then you mix in the flour, but you also added some crumbled up cooked jalapeno bacon.  Get that all to a crisp and continue on with the recipe.  Which is just taking the completed tater waffles and broiling them to melt the cheese and chives on top.  I also opted for some sour cream to add instead of syrup.  Although I might try that.


So earlier in the week, I went to Dorkbot here in Austin and had a tasty Ten Fidy to start out on.  I brought it back this week because it was so sweet and so stout.  Sometimes you can can have stout without the twang.  And no, I’m not talking about the stupid beer salt.  Give it a go if you get a chance to get it.  Now let’s see how it paired with the Bacon Bashed Potato Waffles.

Let me tell you it was a total surprise on how tasty the potato waffles were.  The batter mixed with the taters provided a fluffy chunky base to mix with the chives and jalapeno bacon.  Seriously.  The spices in there with the melted cheese on top hit a home run.  Even the sour cream dob on top mixed well.  It was like a baked potato from heaven.

The Ten Fidy rocked it as well.  The motor oil thick beer poured slow and created an almost chocolate mouse type head in the glass.  The stout kick up front gently gave way to a sweet back taste.  That sweetness rocked the heavy-ish feeling of the potato waffle.  Baked potato and stout beer are a match made for great food finders.  The Oskar Blues Ten Fidy is a sweet version of the standard Imperial Stout and everyone should take a chance to get a sip.

I took a chance on this type of food this week.  I deviated from the original recipe and added the jalapeno bacon just in case.  I didn’t need it.  It would’ve been awesome anyway.  But the bacon came through about as sweet as the Ten Fidy.  Another week is in the can so now it’s time keep the recovery nap rocking from this kick ass meal.