Tag Archives: tailgate

Chicken and Savory Waffle Bites

Chicken and Savory Waffle Bites

  • Servings: 14
  • Difficulty: easy
  • Print

Chicken and Savory Waffle Bites
IMG_0853IMG_0852
I have made chicken and waffles before in various forms. My favorite waffle batter contains three ingredients that separate it… cornmeal, jalapenos and extra sharp cheddar cheese. The cheese in the batter caramelizes into that perfect chewy crunchy bite that we all love in casserole edges or pizza edges. Looks slightly burnt but doesn’t taste like it.

The idea of these is to have one bite that contains a chicken nugget shrouded in a waffle coat. Now you could do these by covering the nugget in batter and dropping them into a typical waffle iron and they will turn out like flat blobs. Tasty blobs but you may struggle with uniformity. I found this waffle iron pan online that shapes them into walnuts. Now it isn’t an electric waffle iron but rather a plan you place on the stove or fire. This worked well for me and made perfect little bites that you could drizzle maple syrup or a special sauce over them. Link to waffle maker Walnut Waffle Maker

For the chicken nuggets… I saved myself some time and just bought them from Chick-Fil-A. I mean how can I compete with their chicken anyway. I swear if I could own one franchise it would be a Chick-Fil-A. Cars are lined up at everyone I pass anytime of the day. I digress. Below is the waffle batter I used.

Ingredients:
1 1/4 AP Flour
3/4 Cornmeal (yellow)
4 tsp of baking powder
2 tbs of White Sugar
2 tsp of Kosher Salt
2 Eggs
1 1/2 cups of Buttermilk
5 tsp of melted non salted butter
2 splashes of Tabasco Sauce
2 cups of cheddar cheese
1/4 cup of diced jarred pickled jalapenos (I added an extra 2 tbs because I like the heat)

Directions:
1. About four hours before you serve them go buy your Chick-Fil-A nuggets. You can use another brand or even pick up some frozen in the store or search for a recipe and make your own.

2. Whip up your batter by putting all the ingredients in a bowl and stir until well combined. Set it fridge to set up for about 30 minutes.

3. Since I had my walnut waffle maker thing I coated the nuggets in the batter and dropped them into each walnut. I heated it over medium heat and cooked them about 3 minutes on each side. I turned the oven on 150 degrees and worked in batches dropping the cooked nuggets on a wire rack and popped them in the oven to keep warm.

I served them with maple syrup and made a mayo maple Dijon dipping sauce.

Ultimate Ham Panini

Ultimate Ham Panini

  • Servings: 2
  • Difficulty: easy
  • Print

Ultimate Ham Panini
IMG_0769IMG_0771

If you use pintrest and typed in sandwich in the search engine you likely have seen those baked Hawaiian roll ham sandwiches / sliders with that sweet mustard poppy glaze. They take those sweet King Hawaiian Rolls, cut them in half, pile on ham and swiss cheese, add the tops and then slather the top with a mixture of butter, brown sugar and mustard, onion powder and poppy seeds then bake until the cheese melts.

Those sandwiches or sliders look really good and would be great for a casual party or as some people state “funeral sandwiches”. You get the idea, small hand food that should satisfy most palates.

Given that it’s just the two of us and I actually wanted a more “toothy” bread, I decided to switch up a bit. I did this by creating a similar “sauce” and then added my ham into it until fully coated. Also I wanted to add some tomatoes and avocado. I used swiss and cheddar and added a little crisp bacon for texture.

Ingredients
Sliced Sourdough Bread
Deli ham
Swiss cheese
Cheddar cheese
Dukes Mayo
Sliced and dried tomatoes
Sliced avocado
Crispy Bacon
Butter

Sauce
2 tbs of butter
1 tbs of brown sugar
1 tbs of dijon mustard
2 tsp of grainy mustard
splash of Worcestershire
2 tsp of onion powder

Directions

1. Prep.. microwave your bacon until crispy, slice your tomato, avocado, cheese and bread.

2. In a saucepan on medium low heat add your sauce ingredients and let it melt and meld. Then add the ham to that pot and move the ham around until it become fully coated and hot. IMG_0766

3. I assembled my sandwich by putting a little Dukes May on both sides. Then add swiss to one side and cheddar to the other. Add your ham, tomato, avocado and bacon and then heat them up. Don’t forget to lightly butter both sides of the outside of the bread to get a nice brown crunchy exterior. I have a panini maker if you don’t you can use a cast iron skillet and brown on both sides.
IMG_0767IMG_0769

Frito Chili Pie

Frito Chili Pie

  • Servings: 10+
  • Difficulty: easy
  • Print

Frito Chili Pie
IMG_0641IMG_0636IMG_0637IMG_0639
I am loving the change of weather in Texas. When contrasted against our hot and mostly unbearable summers, that first cooling front excites me like a fat kid over cake. Football on Saturdays and Sundays is just hard to beat. Such a great time of the year.

At the State Fair you see these bags of Fritos Corn Chips cut open and chili, cheese and onions added to your liking and given a spork to eat it right out of the bag. We haven’t had chili in a while so I made my a version of my Uncle J’s chili and topped it with fresh shredded cheddar and Fritos The other nice thing about it is that you can freeze the left overs or use it on other dishes (burgers, dogs, enchiladas,) and/or eat it throughout the week.

Ingredients:
Bag of Frito Corn Chips
Fresh block of extra sharp cheddar cheese
Uncle J’s Chili https://whiskeynwry.com/2014/12/29/uncle-js-chili-103/

Directions
1. Follow my recipe for my Uncle J’s Chili or your own favorite chili recipe. I catch grief being from Texas and using beans. Don’t know why it’s a big deal down here but I like what I like. Top it with chips and cheese and enjoy it with your favorite beer.

IMG_0636IMG_0640IMG_0638

Jalapeno Bottle Caps with Ranch

Jalapeno Bottle Caps with Ranch

  • Servings: na
  • Difficulty: easy
  • Print

Jalapeno Bottle Caps with Ranch
IMG_0503IMG_0500

Fried pickles and jalapenos elbowed their way into the scene to offer another option to accompany your favorite burger or dog. I took a group of colleagues to the Katy Trail Ice House while they were in town for a meeting. I ordered a bunch of appetizers and the jalapeno’s were a hit. Surprising that many of them have never had them before. I guess they don’t realize that in the south fried- anything is possible.

The other night Jill wanted a cheeseburger so i figured I would try making these to surprise her. Super easy all you need is a batter, jar of pickled jalapenos and some oil. You get the tang of the pickling, heat from the jalapeno and complemented with the creamy ranch dressing. If you don’t appreciate the heat you can substitute the jalapenos with pickles.

Ingredients:
Fry Seasoning https://whiskeynwry.com/?s=Fry+Seasoning
1 cup of Self Rising flour
1 cup of beer
1 jar of pickled jalapenos
Oil for frying
Buttermilk Ranch Dressing (packet made with buttermilk)

Directions:
1. Heat your vegetable oil up to medium to medium high heat.

2. Drain your pickled jalapenos and pat them dry with a paper towel.

3. For the beer batter I poured the flour into a bowl and seasoned it with my fry seasoning. Slowly mix in the beer until it has the consistency is between queso and pudding. I poured all my jalapenos into the dredge and dropped them into the oil by hand (one at a time). Use your spider to move them around and turn them over. When done remove and place them on a paper towel and/or wire rack.
IMG_0503

Cheddar Brat Dog Wickles Kraut

Cheddar Brat Dog Wickles Kraut
IMG_9116
I mentioned this early this week in a post about watching football and eating bad food. Jill always request that I whip up my nachos or my hot dogs. We went with the Cheddar and Beer Brat given the Packers were playing. We enjoyed these while watching the Packers beat our Cowboys. Cough…questionable “no catch” call. Even if the Cowboys scored Aaron Rodgers was playing unstoppable so with 4 minutes they likely would have scored anyway.

On to the dog. I posted a hot dog recipe called Mr Jones and Me Hot Dog. I loosely use that as my base for hot dogs. I love the sweet, spicy, mustardy, krauty relish concoction I make to top the dog. The blistered wiener and the creamy but sharp freshly grated cheddar just work together with that relish kraut. So good… So easy.

Lastly a shout out to Wickles Pickles. I have them listed as product I always have on hand. Both the relish and the pickles. Damn they are so good. Sweet, Sour and Spicy. You really need to try them.
IMG_9119
Ingredients:
Cheddar and Beer Brat
Shredded Cheddar Cheese
Sauerkraut
Wickles Pickles Relish
Pickled Jalapenos
Stone Ground Mustard
Soft Fresh Hot Dog Buns
Ketchup

Directions
It’s a hot dog people. There are two steps I take that might be unique.
1. I split my wiener in half and place a lid on top of them while they are cooking on medium heat. Jill and I like them partially black.

2. I put 2 parts kraut 1 part Wickles Pickles Relish and a handful of jalapenos diced up and mustard. I cook this on medium heat until it’s starting to dry out and crust up on areas.

3. Ketchup on one side of the bun and mustard on the other side. Lay the dog down, top with kraut relish and top with cheddar.
IMG_9117
IMG_9123

Corn and Jalapeno Dip

Corn and Jalapeno Dip
IMG_8958

My Mom’s 87 year old boyfriend loves corn. For her birthday I did a hamburger slider party and made a few dips for the crew. My queso is a little spicy so while this has jalapeno’s it isn’t spicy at all due to the counterbalance of sweet from the corn and cream from the cheeses.

Ingredients
3 can (15oz) whole kernel corn (drain each)
5 jalapenos, seeded and diced
1-2 shallots grated or diced finely
1/2 cup sour cream
8 oz of cream cheese
1 cup shredded from the block Pepper Jack cheese
1/2 cup grated Parmesan cheese

Top with
Diced green onions and crispy roasted bacon and serve with crackers or chips.

Directions:
1. Roast some bacon in the oven 300 degrees for 50 minutes or until crispy.

2. Dice and seed your jalapenos and mince your shallot/s. In a crockpot or over the stove (medium low) add your peppers and shallots and cook them while you prep all your other ingredients.

3. Shred your pepper jack and cube your cream cheese so they will melt easily. Add everything into the crockpot and cover. Stir every 5 minutes or so to keep it melting evenly. Once fully melted into a proper dip you can turn your crock to warm until ready to serve.

Top with crispy bacon bits and diced green onions along with your chip or cracker of choice. Tortilla chips are what we used but Fritos would be fine also.

Bacon Butter Cracker Caramel Bites

Bacon Butter Cracker Caramel Bites
IMG_8975

Over the holidays I made these little guys for a party I hosted and I am happy to say that not one was left on the plate. The recipe came from Ree Drummond’s Pioneer Woman show but I changed it up just a bit by not using an entire slice of bacon for each cracker but instead cut it to cover one side of the cracker.

I’ve covered the magic of roasting bacon and how the fat renders out beautifully leaving you with a perfect bite. The brown sugar and bacon fat creates a caramel type effect. It all absorbs into the cracker and leaves you with something between a sweet, salty, crunchy, chewy and spicy bite.

An easy and great appetizer for any party.

Ingredients:
Butter Crackers (I used Kebler’s Town House )
Good thick bacon
Brown Sugar
Sriracha or cayenne

Directions:
1. Cut your bacon to cover your cracker. There will be slight shrinkage. ( I was in the pool!!!) Top the bacon that is atop the cracker with a dusting of brown sugar and a little Sriracha or cayenne. Cayenne is powerful so be careful if you are not used to using it.

2. Preheat your oven to 350 degrees. Place your crackers on a wire rack atop of baking sheet. This is necessary to prevent burning the bottom of the cracker. Cook for 40-55mins until bacon is crispy but not burned. Keep an eye these after 30mins. Every oven is different.

Uncle J’s Chili #103

Uncle J's Chili #103

  • Servings: 41
  • Difficulty: easy
  • Print

Chili #103
IMG_8978

I posted a chili recipe a while back titled “Chili 102”. That recipe was based upon the popular recipe called Major Cojone’s Chili. Jill friend Abby tipped us off on his recipe. Thanks Abby. I hosted a little pre-Christmas shindig at our house. I was going to go Asian fusion but I noticed at my Mom’s Slider Bday party a lot of the gals were going bun less. So concerned about the gluten free crowd I opted for a nice chili. The older folks in our family don’t like the spice levels that I prefer so I toned it down a bit and added more sugar than I otherwise would. It turned out great. We had about 20 folks and almost everyone went back for a little more. Always a good sign.

I severed the chili with Fritos, diced sweet onions, Shredded Cheddar from a block, and Zesta crackers. I grew up a Zesta guy but converted to Fritos.
IMG_8983
Ingredients:
4 lbs of Grass Fed Ground Beef
2 lbs of Turkey Breakfast sausage
1 lbs. of Thick cut bacon
4 jalapeno peppers (seeded for less heat)
4 yellow onions diced medium
3 green pepper diced medium
5 cloves of diced garlic
2 cans (15oz) of beans (chili, pinto or kidney)
2 cans (15oz) of fire roasted tomatoes
1 can (28oz) tomato Sauce/Puree
1 cup of ketchup
1-2 beers (or beef stock or blend of stock/beer and water)
3 tbs of Adobe sauce (you can dice a chili or two if you want but I used the sauce only)
3 tbs Tabasco
3 tbs Worcestershire sauce
8 tbs of Chili powder
5 tbs of Ancho chili Powder
2 tbs of black pepper
2 tbs of mustard powder
1 tbs of red pepper flakes
3/4 cup of sugar
IMG_8980
Directions:
1. First brown the beef and sausage and break them up as you brown (med heat). Drain the fat and remove the meats and set aside.

2. While beef and turkey sausage are browning dice up all your peppers and onions. You want a small dice.

3. Last meat… Bacon.. trim off some of the fat. Those big white spaces and throw them out. You dont need that much fat. Small dice the rest of your bacon. We are talking bacon bits size. We want the chili to be uniform and nothing stealing the show. Turn your heat to medium low and add your diced uncooked bacon and cook until browned (right before crispy) Remove the bacon bits but keep the fat for sauteing your veggies.

4. In the same pot with the remaining bacon fat add your onions and peppers until softened.

5. Add your garlic and spices to open them up and to get the oils distributed well. If you need more oil add a glug of olive oil. 1 or 2 mins.

6. Now add your wet ingredients and, browned meat and beans to the pot and let it simmer for 4-5 hours. Keep an eye on it and stir often. If it needs liquid to loosen it up add some more beer, beef stock or water.
IMG_8989
IMG_8984

Chili #102

Chili #102

  • Servings: 21
  • Difficulty: easy
  • Print

Chili #102
IMG_8783
Chili recipes are like BBQ in the way they can bring out the zealot in anyone. Everyone has ‘the best ever” recipe. To quote Rodney King “Cant we all just get along?” Spicy, Sweet, Tangy, Chunky, Beans, 2hrs, 12hrs etc.. We all have our own tastes. In golf terms, this one plays right down the middle. A balance of sweet and spicy. This recipe was adapted by one titled Major Cojones and was a recommendation from one of Jill’s friends. It’s really good for serving to company where you weren’t sure how they like it. For serving it for me, I amp up the chili powder and heat.IMG_8785

I like to top it with onions, cheddar and Fritos or oyster crackers but if you wanted to go all Cincinnati on this you could sprinkle in some cinnamon and serve over noodles. Or for the paleo cincinnatian folks use spaghetti squash.

Ingredients:
2 lbs of Grass Fed Ground Beef
1 lbs of Pork Sausage
5 strips of trimmed Pepper bacon
4 jalapeno peppers (seeded for less heat)
2 yellow onions diced medium
1 green pepper diced medium
2 cans (15oz) of beans (chili, pinto or kidney)
2 cans (15oz) of fire roasted tomatoes
1 can (28oz) tomato Sauce/Puree
1 cup of ketchup
3 tbs Tabasco
3 tbs Worcestershire sauce
1 cup of beef broth or beer
5 tbs of chili powder
1 tbs of black pepper
1 tbs of mustard powder
1 tbs of red pepper flakes
2 tbs of sugar

Directions:
First brown each of the meats and remove the fat. For the bacon dice it up small and I remove most of the white fat parts.

In a large pot put a little oil and add your diced veggies and cook and soften them. Now add it all into the pot (except sugar, chili powder and hot sauce) and bring to a boil and pull it back down to a simmer. Add the sugar, chili powder and hot sauce a little at a time until you get it to your liking. If it gets too thick just add water, broth or beer to loosen it up. Cook for 4 -6 hours.
IMG_8791
IMG_8786
IMG_8790

Spicy Flank Sandwich with grilled onions and Chili Cotija Mayo

Spicy Flank Sandwich with grilled onions and Chili Cotija Mayo

  • Servings: 2
  • Difficulty: easy
  • Print

Spicy Flank Sandwich with grilled onions and Chili Cotija Mayo
IMG_8730
I was recipe trolling the other day and ran across a recipe by Joshua Bousel posted. You can find him on twitter @meatwave. Coming off my detox a sandwich sounded pretty good with an evening of College Football. This one didn’t disappoint I loved the flavors and textures. You have chilies, tangy limes, buttery spicy flank, grilled onions, creamy mayo with good toothy bread.

Okay let’s talk flank/hanger/skirt steaks. This cut can be great but if you don’t treat it well it can be shoe leather. All of you “well done” people hear me out. When my wife orders a filet medium well or well it pains me and likely the chef cooking it. You can go well done on a filet and still have a fairly tender piece of meat but you try that with these cuts and when you bite into your sandwich you will get he bite that pulls out all the meat and slaps your chin. Also crucial is how you cut the meat. If you don’t cut it at 30 degree angle and against the grain you will also get a chewy slice of meat.

I adapted this and enjoyed it so much I am putting it in my “best of” rotation. Really enjoyed it.
IMG_8735
Ingredients:
Sourdough Baguette
Flank Steak
Yellow Onion
Cilantro

Cotija Mayo
1/4 cup of Dukes Mayo
Crumbled Cotija cheese
2 tbs of sour cream
1 tbs lime juice
1 tsp chili powder
1/2 tsp Slap Ya Mama
1/2 tsp Tajin

Marinade
4 limes juiced
3 tbs olive oil
3 jalapenos (seeded)
Handful Cilantro
2 cloves of garlic
two slices of onion (not used on the grill)
1 tbs brown sugar
1 tbs apple cider vinegar
1 tbs soy sauce
2 pinches of Kosher Salt
1 pinch of cumin

Directions:
1. Trim and tenderize your flank with a toothed mallet. Get a good even thickness so that it cooks evenly. Now take the marinade ingredients and blend them up until smooth. Pour into a ziplock with the meat and let marinate for 6hrs up to 24hrs.

2. In medium heated pan or grill place your sliced onion (brushed with olive oil) and your flank. You will cook it for 3-5 mins each side. Just enough to crust the outside but leave the inside medium.

3. While your steak and onions are cooking make your mayo by combining all the ingredients and stirring, tasting and adjusting. You will want to balance your chili and lime juice. Spicy, tangy and cream is the goal.

4. Remove steak and let it rest 10 minutes to loosen up. Wipe your pan and butter your bread and place it on grill to get some nice marks and toast the butter.

5. Mayo on both sides of the baguette and place your grilled onions and carefully sliced flank (against the grain at 3045 degree angle) Top with Cilantro and enjoy.