Archive for the 'Super Bowl and Tailgating' Category

Recipe: Buffalo Chicken Wings??

|November 9, 2011|read comments (0)
Author: Mama's Kitchen

The City of Buffalo is the "CHICKEN WING CAPITAL OF THE WORLD" – and they have an annual festival each year.

Vendors from all over the states set up stands and sell their versions of the Buffalo Chicken Wing as well as every probable combination of spices and or sauces to saturate their wings.

Face it – there is only ONE Original Buffalo Wing recipe which originated at The Anchor Bar in Buffalo.  It was something Theresa put together at the last minute and it was a huge success.  NO ONE will ever be able to duplicate that recipe.

Of course, there are other places that also have good wings – but there is only one Original Buffalo Chicken Wing recipe – and no matter what you read in the paper or on line – you won't get that recipe.

But indulging in a plate of sloppy wings is comething that everyone is doing these days.

And these wings have traveled around the world.  The Wing Festival draws people from all over the world – that is how popular it is.  They sell tons and tons of wings – and when the festival is here – you can't find wings anywhere – it seems like everyone stocks up on them because when the festival runs low – they hit all the stores for wings!

We enjoy wings – and I've got so many different sauces that I use on my wings that I should open my own wing place.  When I first introduced MY wings (my recipe not anyone else's) at the deli we sold over 100 pounds of wings in 15 minutes.  Mostly by word of mouth from those that had enjoyed my wings.  Word traveled fast – and I had offers from other restaurants, etc., but I stayed where I was.  So I do know that I make a damn good wing.

I don't do as much catering as I used to – just for a few friends – and they always ask for at least one of my wings recipes to be included.

And of course, chicken wings mean football season as well.  I am probably the biggest Buffalo Bills fan ever (thanks to my dad who got me into it at a very young age) and I'm now the official arm chair quarterback – taking over dad's position.  You cannot be an armchair quarterback without a  plate of delicious wings just slathered with some great sauce!  It's just not possible.  Just make sure you have tons of napkins!

Tailgating is a big thing here too.  I love tailgating – it's just as much fun as the game itself.  And if I am not tailgating at the stadium – I can tailgate right here at home.  During the nice months of spring, summer and fall, our garage is fixed up like a sitting room – the walls are all finished, rug on the floor, screen doors to keep the bugs out, and I can cook out there.  For grilling – just roll the grill out the door.  So I will tailgate anywhere!

One thing about my wings though – if you come to my house for wings you have a good chance of not getting a traditional wing part.  I prefer to make "flappers" – which is fresh wings with the tips cut off and not separated into a drummie and a splitter.  Don't ask me why – but that is what we call the part of the wing that breaks in half – or should I say – splits in half.

Well I made flappers to enjoy during the games.  Mind you – I make so many different kinds.

 

 

These are my Parmesan Flappers –

Combine homemade dry bread crumbs with seasonings – grated Parmesan cheese, some Kosher salt, parsley, fresh ground black pepper, onion powder, garlic powder – mix well – dip cleaned flappers coating both sides.

Place in oiled baking dish with just a bit of water; cover and bake at 350* F. until done.

Served with homemade bread balls (just roll some homemade bread dough into small balls) that were rolled in grated Parmesan cheese that was seasoned with a bit of Kosher salt, fresh ground black pepper, parsley, garlic and onion powder before baking on a greased baking sheet.

Made a nice chunky tomato/marinara sauce for dipping – served hot!

Of course these wings are not very sloppy – so to satisfy the sloppiness urge, for the next game it was one of my Honey-BBQ Flappers –

After cleaning flappers and removing tips, place in a bowl and drizzle with olive oil.  Season with Kosher salt, fresh ground black pepper, garlic powder, onion powder, and parsley.  Place in lightly oiled baking dish with a bit of water, cover and bake at 350* F. till done.

Meanwhile I made my BBQ sauce – tomato ketchup based, with honey – almost to the "sticky" stage.  When the flappers were done I dunked them in my sauce and back into the oven (uncovered) for about 10 minutes.

Served with bleu cheese dressing and carrot slice and celery strips.  And tons of napkins as well!

Talk about heaven!!!!

AND – healthier than deep fried – just fall off the bone, finger-lickin' good!

 

 

Recipe: Fries with some zing!

|October 23, 2011|read comments (0)
Author: Mama's Kitchen

I wasn't raised on hot and spicy foods so I am not a really big fan of them.  But occasionally, I like some ZING to something.

After opening and closing the fridge a dozen times, wanting to have something to pick on (you know how that goes – nothing seems to look good at the time) I decided instead to head to the potato basket.  (I know – a far cry from the fridge!)

I scrubbed and sliced some new potatoes into 1/4 inch slices.  I was in the mood for fries.  And who said they had to be cut into fingers anyway?

I tossed them in olive oil and placed on my baking sheet – once again – too lazy too pull out the deep fryer.  By the time the fat got hot enough to cook anything in my oven fries would be done.

Baked at 350 – 375* F., turning half-way through cooking time.  I like them with that nice golden color and a bit "crusty".

Meanwhile, I wanted a different flavor and a bit of zing so I combined about 1/4 cup Kosher salt, 1 tablespoon paprika, 1 tablespoon chili powder, 1 tablespoon onion powder, and 1 tablespoon garlic powder, and a few grinds of fresh large ground black pepper (once again I eye-balled everything).  Once they were done I sprinkled with my mixture – both sides, then I sprinkled some fresh grated Cheddar over the tops and placed in the oven for a minute – just long enough to slightly melt the cheese (I prefer my cheese on my taters and not my baking sheet.)

Served with a mixture of ketchup with some prepared mustard for a quick dipping sauce.

Yeah I know – but it was good and satisfied my craving.  And I didn't miss any of my movie!

Jalepeno monterey would haver been good on this as well!

 

Happy munchin'!!!

 

 

Recipe: MY ORIGINAL DON CORLEONE KILLER SANDWICH

|June 4, 2011|read comments (0)
Author: Mama's Kitchen

A great sandwich for a gathering! This is always a big hit – I've created a monster!!

Enjoy while watching your favorite Godfather/Mafia/Untouchables/old black and white Gangster movies! LOL  I've made this for showers, tail-gating, Super Bowl – just about any occasion is just right to enjoy these.

Depending on the size of your appetite or who you are feeding –

Use either double crusty Italian rolls or a loaf of crusty Italian bread sliced in half lenghtwise. I've made this on 6-foot sub rolls that I special ordered from the bakery.m  And the best part of this – you can make yourself an individual sammie and enjoy it.

My sandwich dressing is:
Mayonnaise/Miracle Whip (either one works fine) with chopped sun-dried tomatoes packed in oil (drained); add some grated Asiago cheese and a few twists of freshly ground black pepper; sliced olives (black, green or Kalamata); add chopped marinated (drained) artichokes; mix well.  You can add chopped sweet onion if you want.  Spread dressing on both halves of roll/loaf.

Layer (all thin sliced) hard and/or genoa salami, soppressata (Italian salami made from pork and whole peppercorns), hot ham, cappicola, (or sliced sandwich size pepperoni instead of hot ham and/or cappicola),provolone cheese and mortadella (Italian bologna) on bottom crust. Sprinkle with dried or fresh basil.

Top with drained anchovy filets and fresh roasted red bell pepper slices (cut thick), and thin sliced green bell pepper rings (not roasted). Sliced hot or mild banana peppers may be added.

Slide sandwich bottom and top (open-faced style) under broiler to heat for a moment. (I have placed on a baking sheet and put in a 350* F. oven to heat also.)

Remove from the broiler and cover with top of roll/loaf. Be sure not to burn it!

Cut and serve.

**you may want to use wooden skewers to hold this one together before trying to cut! Usually when making for a gathering, I basically count one loaf of Italian bread as 4 servings. Sometimes the men prefer it cut in thirds.

Serve with a large green salad.

Or take it another step – remove from oven/broiler and dress with lettuce, fresh spinach, sliced tomates, sliced onions, etc.

If desired, you can slather on some of MY ORIGINAL DIPPING SAUCE (posted) for added flavor and zing!

Recipe: Wings for Men

|March 13, 2011|read comments (0)
Author: Mama's Kitchen

Not only do I live in the Chicken Wing Capital of the World – but I am right down the road from the Bills stadium and tailgating here is a biggie! 

It's no wonder everyone wants to come up with something a bit different in the "wing" department.  This is a recipe for wings for men – why?? Beer-infused.

 


Thaw a 5 pound bag of chicken wings, rinse and pat dry.


Pop open two 12-ounce cans of beer – reserve 1/3 cup.


Pour the remaining beer into a large shallow dish; add the wings, cover and marinate in the refrigerator for at least 4 hours, turning occasionally.


When ready to cook – remove wings from beer and discard beer. (YES DISCARD – DO NOT DRINK IT!)


Preheat oven to 400* F.


Line a couple large baking sheets with foil and either oil the foil or spray with non-stick cooking spray.


Season the wings with a couple teaspoons ground red pepper and salt; place in single layer on baking sheets. Place in preheated over and bake for 35 minutes. Turn and continue to bake another 25 to 30 minutes, or until crispy and cooked through.


Transfer to large bowl.


In small bowl combine:
3/4 cup hot pepper sauce
1/4 cup (1/2 stick) butter, melted
1/3 cup beer


Pour over wings and toss well to coat.
Serve immediately.



Recipe: Foodies Paradise

|March 12, 2011|read comments (0)
Author: Mama's Kitchen

I’ve lived in this area all my life and I must say that it is a foodie’s paradise! We have a wonderful selection of restaurants and many different ethnic restaurants as well.

 

It almost seems as if there are restaurants on every corner! We have everything from fine dining to tiny deli owners serving some of the best tasting goodies ever! The selection of family-owned restaurants with their authentic dishes I absolutely fabulous!

 


One thing this area is well known for (besides the ORIGINAL BUFFALO WINGS) is our Beef on Weck Sandwiches a/k/a Beef on Kimmelweck Rolls.

If you’ve never had a kimmelweck roll you just don’t know what you are missing.

Kimmelweck rolls are of Polish origin. A large, crusty Kaiser-style roll topped with kosher (coarse) salt and caraway seed!

Roast beef, sliced so nice and thin and layered up to 6-inches high makes these sandwiches really stand out in a crowd!

Served with au jus or horseradish. And don’t forget the Polish dill spears served on the side!

The memories of the corner tavern and their steam tables filled with roast beef all day and night. Regardless of the time of day – you could get a hot beef on weck. And being centrally located with all the steel plants in the area – they went through tons of beef and dozens and dozens of weck rolls! With three shifts going at the plant I don’t know how they kept up with all those great sammies!

 


This can easily be duplicated at home. Begin by making your own kimmelweck rolls.
This recipe will make 8 rolls:


Sprinkle 2 ½ t. active dry yeast over ¼ c. lukewarm water (95* – 100*F) in small bowl and let proof until bubbly – about 5 minutes.


In separate bowl combine:
3/4 cup lukewarm water (95*F to 110*F)
2 tbsp. vegetable oil
1 tbsp. sugar
1/2 tbsp. salt
1 tsp. barley malt syrup or honey
1 large egg white
Stir to dissolve the sugar.


Add to this bowl:
1 ½ c. flour (preferably bread flour – high-gluten) – mix until smooth. Add yeast and slowly stir in an additional 1 ½ c. flour.
Turn onto lightly floured surface; knead 5 to 7 minutes, until smooth and elastic but still tacky to the touch. Add additional flour (up to ¼ c.) to keep the dough from sticking.


Transfer to large greased bowl, turning to coat; cover with plastic wrap and let rise in warm area until doubled in size – about 1 hour.


Punch dough down; cover again; and let rise a second time for about 30 minutes.


Return dough to work surface and divide into 8 equal pieces; shape into a smooth round; flatten the round slightly. Place on parchment-lined or greased baking sheet, well spaced to allow for spreading. Cover loosely with a towel and set aside at room temperature for 30 minutes.


Preheat 425* F.


Combine 1 large egg white with 1 T. water; blend well. Brush rolls lightly. Using the tip of a sharp knife, cut 4 crescent-shaped slits into each roll, radiating out from the center. Sprinkle rolls with a mixture of coarse salt crystals and caraway seed; then spritz with water.


Bake for 5 minutes. Quickly open the oven door and spritz again with water; close the oven door and bake 20 minutes more, until browned and crisp. Cool on wire racks.

 


This recipe will also make a Vienna Loaf
Follow the recipe except divide the dough in half, shaping each half into an oval with tapered ends. After the final rise, apply the egg wash and cut a ½-inch deep slit down the top of each loaf; omit salt and caraway sprinkle, if desired. Bake at 400* F. about 30 minutes more after the second spritz with water (total 35 minutes).

 


And it will make a nice snack – Salt and Pepper Sticks


Follow the recipe directions except omit the second rise and divide dough into 13 equal pieces. Roll each into a 12-inch rope; place ropes 1 ½-inches apart on prepared baking sheet. After final rise, apply egg wash (do not make any cuts in the dough) and sprinkle with coarse sea salt and coarsely ground or cracked pepper. Do not spritz with water. Bake about 18 minutes. These are great served with mustard – plain old yellow mustard makes a great dipper! And for the brave – add some cayenne to your mustard!!

 


And these are great sandwiches to have during football season! I haven’t met a tailgater or an armchair quarterback that hasn’t enjoyed these! You don’t need a steam table either – you can always use your crockpot! Gotta love having crockpots – they keep foods warm, and for gatherings everyone can help themselves – just keep adding to it as the goodies disappear.


Oven roast your roast beef the day before; cool completely in the refrigerator. Thin slicing it is very easy then. And no one said you can’t do this “pulled-beef” style either. Just as you would pulled pork.

 


There are so many recipes for making beef for kimmelwecks and each claims to be the best or the original.


This is a very easy recipe and it makes a very tasty roast as well:


Place roast in baking pan with a bit of olive oil; roll to coat lightly; season with fresh garlic, kosher salt, fresh ground black pepper and fresh parsley – that‘s it. You want that marvelous flavor of the meat to come through. Roast at 350* F. to desired doneness. For rare – roast at 450* F to desired doneness.


For best results for these sandwiches – the roasts are cooked a day or two ahead; refrigerated and then sliced thin on a meat slicer; re-heated in au jus (which is nothing more than stock/broth**) and layered onto a fresh kimmelweck roll. Horseradish or horseradish sauce is served on the side along with Polish dill spears. I know that at the deli we had a lot of requests for the tops of the buns to be gently dipped into the au jus because it was so good.


As stated above, au jus is nothing more than beef stock stirred into the degreased roasting pan and brought to a boil. It is not thick like a typical sauce or gravy. The important thing to remember about au jus is – THE AU JUS WILL ONLY BE AS GOOD AS YOUR STOCK! So it is best to use a homemade beef stock. You can squeak by with a canned beef stock only if it is very top quality and bouillon will not cut it – that will ruin it.


When you beef is cooked and removed from the roasting pan, start making your au jus. Remove the fat from the pan (either discard or reserve for Yorkshire puddings). Place your roaster over medium heat, add your beef stock, stirring to release the browned bits from the bottom of the roaster. Bring to a boil and cook until slightly reduced, about 2 to 3 minutes. Transfer to gravy vessel.


Making a good-sized batch of au jus allows you to portion and freeze for future use.

Easy to freeze – cool completely in the fridge, portion into freezer containers, cover, label and date, and freeze.

 


Here is another “local” restaurant recipe for roast beef:


Flour your roast and brown it in olive oil over medium high heat. Transfer to roaster; add enough beef broth and enough water to come half way up the roast. Chunk an onion and add; season to taste with salt, pepper and garlic powder – being careful of the amount of salt used. Add a spoon of beef bouillon and a bit of browning sauce. Cover and roast at 375* F. turning occasionally. Remove and let cool for easier slicing. Strain cooking liquid and discard solids, return to pan, add sliced beef and heat through.


Serve your beef sandwiches with a nice dollop or horseradish or if you’re not that brave – try a nice sour cream horseradish sauce.

 


Sour Cream Horseradish Sauce for Beef Sandwiches


1 pint sour cream
½ cup prepared horseradish (well-drained)
¼ cup chopped chives (optional)
½ teaspoon Kosher salt
¼ teaspoon fresh ground black pepper


Combine and mix well. Make a couple hours ahead to allow the flavors to meld. Store in a covered container in the refrigerator.

 


How brave are you? Add more prepared horseradish.
Allow sauce to stand at room temperature for 1 hour before serving.

Recipe: “Sammie” lingo –

|February 24, 2011|read comments (0)
Author: Mama's Kitchen

Let’s talk about various types of sammies (sandwiches) for a moment.


A sandwich to many is 2 or more slices of bread of choice, with something stuffed between them. It can be a deli meat, or a deli meat and cheese, or a slice of leftover meatloaf, or some roasted meat, burgers, ham, egg, or bologna, or tuna salad – may contain lettuce or greens of choice, tomatoes, onions, peppers, cucumber slices, pickles and seasoned with any seasonings, spices, or condiments – such as mayonnaise, salad dressings, flavored dressings, ketchup, mustard, horseradish – the list is just endless.


Sandwiches are also made on pita breads, bagels, wrapped in tortilla shells, buns, biscuits, rolls, croissants, French bread, Italian bread, Ciabatta bread, etc. – and once again the list is endless. 


Sandwiches are known as bombers, hoagies, subs (short for submarines), torpedoes, slyders, panini, grinders, heroes, poor boys, (po’ boys), etc.


Hoagies are over-sized, stuffed sandwiches made of deli meats and cheeses, sometimes with veggies added. A traditional hoagie roll is shaped like a loaf of French bread/baguette. Hoagies are also called grinders, heroes, and torpedoes as well as submarines. Usually hoagies are loaded with shredded lettuce, onions, peppers, and tomatoes. Other names: Bombers, Subs, Grinders, Poor Boys, Heroes, Torpedoes, Grinders, etc.


Submarines (or subs) are deli meats, cheeses, lettuce, tomatoes, onions, peppers, etc. laid out on a long roll – resembling a military submarine. Usually dressed in an oil dressing, but mayo or flavored mayos are also used. To me – the same as a hoagie (and the other names) – except longer.


Most of these “sandwiches” require two hands for eating!


Panini (panino) are of Italian origin – made by stuffing a loaf of bread or thick slices of hearty bread with meats, cheeses, etc. and then grilled on a Panini press.  A george Forman grill or even a two-sided waffle maker with reversible grill sides can be used.  Ciabatta bread is preferred – but any heart bread works just fine.


Slyders are little burgers on little buns. No one can eat just one! But you now find pork and roast beef “sliders” as well.


Po’ boys (poor boys) originated in Louisiana and resembles a submarine sandwich.


And then there are wraps – meats, cheese, fillings of choice that are wrapped (rolled) in a tortilla; sometimes using lettuce leaves in place of tortillas.


But don’t forget – Muffalettas! A muffaletta (muffuletta) is Sicilian bread, round and flat, similar to a focaccia, with sesame seeds on top. Stuffed with ham, cheese, salami and a good olive salad, layered in the bread and heated to melt the cheese and heat through.


Remember – when making sandwiches – don’t be afraid to try something new. Use a different bread, try some flavored mayos, add roasted peppers or other veggies and enjoy!!


AND SPEAKING OF SANDWICHES IN AN ITALIAN HOUSEHOLD – how many other Italian children that took their lunch to school had their sandwiches made on homemade bread?? What a wonderful experience!


My sandwiches may have looked “different” and they were. But my mother did not believe in sending me to school with peanut butter and jelly sammies either! I had the best homemade lunches!!

Homemade macaroni and meatballs in my thermos……..antipasto on the side……and a hunk of homemade bread. Such memories……….

Recipe: Quick “Steak” and “Pepper” Sandwiches

|February 24, 2011|read comments (0)
Author: Mama's Kitchen

This is so easy, so quick to make, great when the weather is so hot and you don't want to cook for a long period of time, etc.  And it doesn't have to be hot weather to enjoy these.  Great for lunch, dinner, or even tail gating!

Heat oil in skillet (I used my wok skillet) until hot; add onion chunks and sliced pepperoncini.


Season with Kosher salt, fresh ground black pepper, parsley, garlic, and onion powder; saute until softened.


To this I added a box (6-count) Steak-Umms that I broke up; fried until done.


Meanwhile, I made steak fries and boiled corn on the cob.


Served the sammies on fresh Kaiser rolls – and I placed a slice of white American cheese on mine.

Very filling! Worth the mess too! LOL


Of course, we aren't real big "heat" (hot foods) eaters – so it's a double dose of iced tea after those sammies!

Recipe: on Super Bowl Sunday…..

|February 23, 2011|read comments (0)
Author: Mama's Kitchen


We just enjoyed Super Bowl XLV.


The Packers VS The Steelers.


I'm not the brightest light bulb in the package when it comes to football – maybe it's because MY team is the Buffalo Bills. Quit Laughing! They did make it to the Super Bowl FOUR YEARS IN A ROW – they just didn't win – and for that I blame Jim Kelly. And when you're used to rootin' for a team that loses all the time – you forget what real football is.


I had predicted Packers 24 – Steelers 17. And it was be a great game – and I didn't do too bad at predicting.


I can't wait to see the commercials – most likely there will be some real duds – but I am hoping there are some good ones to enjoy.


Ever since the Super Bowl after 911 – I don't miss the commercials. Nothing will ever top the Budweiser horses bowing to the towers!


Believe it or not – I remember the very first Super Bowl. My dad was a big football fan. Gosh how he loved it. One game on the boob tube, and the radio going with another one broadcasted. He was a true armchair quarterback. And he was a big Bills fan – even back in the days when they didn't know what the game was about (the Bills that is) my dad still supported them – it was our hometown team. So now you know how I got to be such a big Bills fan.


My dad and my uncles were all talking about it for weeks – a Super Bowl. Cripe, they couldn't wait to see what it was going to be like and if there would be anymore the following years.


Too bad he couldn't be here now to see it all. I remember when they started with the instant replay for football games – he was in heaven. Well that is where dad is now – and I know he'll be watching the game.


Mom made a huge dinner that day – roast beef with gravy, mashed potatoes, all kinds of veggies, salads, desserts, homemade macaroni, lasagna, meatballs, homemade breads – and we had a packed house. But then again – that was a typical Sunday for us!


And how dad and my uncles enjoyed the game. And the food, of course.


Today – mom and I are going to enjoy the game – just the two of us. So cooking a big meal I won't be doing. We've chosen to enjoy football burgers – Oz-style (for my dad).


I went to the market yesterday because, of course, they called for more snow (which I am so sick of right now) and I didn't want to leave the house today. I grabbed a package of ground chuck, hoagie rolls, some fresh veggies and some crackers and headed home.


So today it was football hoagies – Oz-style, with coleslaw with a vinegar/oil dressing.


Since it only took a few minutes to make – I made my coleslaw first –


First I grated my cabbage and a carrot.


For my dressing –
In a small bowl, whisk to dissolve:
2 tablespoons sugar
Scant 1/4 cup white vinegar


Add:
Kosher salt and cracked black pepper to taste


Stir in:
About 1/3 cup vegetable oil. Combine and pour over cabbage mix; toss to coat; cover and refrigerate until ready to serve.

I shaped my patties for the hoagie rolls. Skillet fried in olive oil and butter (great taste!) and seasoned with Kosher salt, garlic, cracked blacked pepper, and parsley.

I added 2 small cooking onions for a bit of flavor.


Plated but not dressed:

I topped it with lettuce, tomato, sliced sweet onions and slathered on the mayo. Served with pickles and coleslaw.
True belly-busters!


That was our lunch – although I had planned on making something for dinner – we were so stuffed that it was just a salad for dinner!

Dang Oz-burgers do it every time!