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
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
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
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.
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
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