We are kind of in a sandwich here at the KCCGD headquarters. Last weekend we had peeps here in the house. Next weekend we will be at the Austin City Limits Music Festival. So what better way to feed our faces this weekend than with the ultimate sandwich? And so we made it. I couldn’t decide between two recipes so I combined them. Mix that with some Buffalo Bayou Brewing beer and we had ourselves a sweet ole time. Continue reading Football Feedings 2013 Week 06: Roy Dagwood Cowboy Sandwich
So it’s the game of the century this weekend and I decided to kick it up a notch by cooking something that both Texas A&M and Alabama can share. Well, also it’s a victory lap for Kansas State’s win over Louisiana-Lafayette. Yup, I’m cooking some cast iron Godzilla Gumbo. Maybe next week it will be some clam chowder for the Wildcats win over Umass. Who knows? What I do know is that the saison from South Austin Brewing Company made gumbo so sweet. On to the ingredients. Continue reading Football Feedings 2013 Week 03: Godzilla Gumbo
It’s time for another year of Football Feedings! Yup, I took off last week for some floating action and now I’m back conjuring up some very fine game day snackings. This week, I visit dip land and pull out one of my favorite hot dip and one of my favorite cold dip. Hot dip wise, it’s a classic Velveeta ground chuck dip with a twist. Cold wise, it’s a strawberry mango dip with some hatch peppers in for spice. How did it fare? Well with the beer pairings from Adelbert’s Brewery and Maredsous for the dips respectively, it kicked off this year will a resounding belch. Continue reading Football Feedings 2013 Week 02: Strawberry Mango Salsa and Chipotle Chuck Cheese Dip
Yeah I know, I’m late with the last week of Football Feedings. Week 14 was way back on December 1, but I guess I was too busy celebrating the fact that Kansas State not only beat Texas that day but also that they are heading to the Fiesta Bowl. So with bowls in mind, the final Football Feedings for the year of 2012 is Wild and Long Chili and some Tallgrass Halcyon Wheat. Continue reading Football Feedings 2012 Week 14: Wild And Long Chili
After a Fun Fun Fun Fest break, I’m back again for some tasty Football Feedings. Yes, it’s a little late, but I was too busy celebrating Kansas State’s #1 BCS ranking. I loved the pretzel buns so much that it was time for round 2 this week. The next comprade in the bunned stuffing? Well it’s a Billy Burger! Named after Bill Snyder of course. It’s consistently tasty and gets better every time I eat it. Just like a well coached football team. I’ll be going back in style with some Budweiser tall boys to wash it down. Let’s get cooking. Continue reading Football Feedings 2012 Week 11: Pretzel Bunned Billy Burgers
Okay after a week away, I’m back to share some super cool food secrets that will help you get by on Saturdays. This week I’m keeping things simple by whipping up some tasty bratwursts. The twist this time will be in the buns. I’m making a pretzel based bun that will multiply the flavor. Of course, I have some beer to wash it down and in the same vein of this German delicacy, this will be done with Shiner Bock’s Oktoberfest. Ho boy just in time for the end on the month and we are celebrating. Grab some flour and lederhosen. Continue reading Football Feedings 2012 Week 9: Pretzel Bunned Bratwurts
Okay back again after a short hiatus for some football feedings and boy do I have a treat for you. You know, tailgating and the like happens early about 1/3 of the time for you footballers out there so I figured this week I would treat you to some tasty breakfeast (sp intentional). We’re doing an Austin staple of chicken and waffles but this time with a twist. We’ll be tossing in some apples and jalapenos. Mix that bad boy with some real maple syrup and some Framboise Lambic (mix as in syrup on food, drink in mouth) and we got ourselves a great Saturday morning munch fest. So let’s check out how we made this early morning feast. Continue reading Football Feedings 2012 Week 07: Chicken And Spicy Apple Waffles
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:
Traditional Slider Filling
- 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
- 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
- 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
- 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
- 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
- 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.
- 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
- 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.
- 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.
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:
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
Balding Buffalo Wings
- 36 chicken wing pieces (one wing makes 2 pieces – the “flat” and the “drum”)
- 1 tablespoon vegetable oil
- 1 tsp salt
- 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
Jamacain Jerk Sauce
- Habanero Pepper
- Hatch Pepper
- sesame oil
- 6 tablespoons unsalted butter or margarine
Dippings and Sides
- baby carrots
- celery sticks
- blue cheese dressing
- ranch dressing
- 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.
I’m kicking off a new feature this year because I’ve found that staying at home is the best college football watching experience. What you say? Check out some of my Purple Yet Roars to find ou why. In short, with streaming live games coming of age these days, I can watch 4 games of my choosing at the same time without missing a beat. So, for filling the void in the bar food department left by this decision, I’m going to start making some tasty home food creations and pairing them with a different beer each week. Think of it as the beer/food pairing spot from the barspotting posts of old. Let’s get this thing started. Continue reading Football Feedings 2012 Week 01: Kickoff with Queso and Boulevard
Some weeks, you don’t know what you’re going to run into when you pick a place you’ve never been to before. So when we strolled up to Birdie’s Pub and Grill, we weren’t expecting much. They didn’t have a website and the only information we got about the place was on Google Maps. Walking in, however, things turned completely different. Yes, it was bigger, but for some aspects it wasn’t necessarily better. The goal of the week was to watch some Nebraska vs Virginia Tech and head to a BBQ. We accomplished the mission. Here’s the report.
Hey Hey, My My, College football will never die. And neither will KC College GameDay. We’re back again for another year for fantastic football watchin’ and we kicked off the Labor Day weekend full of football at Tanner’s Bar & Grill in the the Waldo district. There are many a Tanner’s in the KC area (as well as some out of area locations) and they have always been known to be a top notch sporting experience. This location, proved to be right there, even though some trip ups in service and specials hurt it a bit. We also get to go over a new game for you arcadians out there. But there’s much, much more.
Riding back in the car Sunday, while it shuffled through the snow sprinkling down in the Ozarks Sunday, I started going over just what kind of weekend I experienced. It was food filled, family and friends filled, and just enough football filled. We saw a true Border War this weekend and we were thankful for a great time. But before I jump on the recovery treadmill, let’s do a flyby of Skybox.
Continue reading Holiday Football at Skybox Left Us Wanting Seconds