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
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
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.
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
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
Western Europe meets the western Kansas City area as we trucked way the heck out to Shawnee to view Saturday’s selections at J. Murphy’s Irish Pub and Grille. The games lined up for the afternoon seemed like a pot of gold at the end of the rainbow. The traditional fare sprinkled the joint so well we were waiting for a Contra Dance to bust out. And the food, well the food was all it was cracked up to be, Irish wise. But there was so much more than really cheesy Irish references (which we will stop as of now) at J. Murphy’s.