Tuesday, August 26, 2008

Tailgaters.... start your grills

The crazy-hair guy, Guy Fieri, has teamed up with a wine expert to bring us a slew of tailgating recipes. Must be football season, and nobody (Listen up, Big 10) nobody tailgates like we do in the South.

Bloody Mary Flank Steak
Courtesy Guy Fieri

1 c Tomato Juice (V-8 preferable)
½ c Vodka
1 t sea salt
1 t pepper (cracked fresh)
1t hot sauce
1 T Lemon juice
1 T Worchester sauce
½ T Garlic, crushed
1 t onion powder
1 t Celery seed
1 T Horseradish
4 T Olive oil
2-4lb Flank steak

Mix all ingredients in 1 gallon zip lock bag, mix thoroughly and add Flank steak. Let marinate for 24 to 48 hours.

Grill or pan sear over high heat, searing both sides, lower heat to medium and cook to medium rare.

Let stand covered with clean towel for 5 to 10 minutes and then cut on a bias against the grain.

Prep time: 15 min
Marinate time: 24 to 48 hours
Cook time: 15 to 25 min.
Ease of preparation: Easy

Brick In The Wall bird With Salsa Verde
Courtesy Guy Fieri

1 (4 to 6 pound) chicken
1 teaspoon dried rosemary
1 teaspoon white pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried sweet basil
2 tablespoons extra virgin olive oil
Salsa Verde, recipe follows

Special equipment: 4 bricks covered in aluminum foil

Remove the backbone of the chicken. Split the breast plate and press down on the chicken in all joints to flatten it.

In a small bowl, mix together the rosemary, white pepper, paprika, salt, garlic, oregano, and basil. Rub the mixture all over the chicken—under the skin, on top of the skin, and the inside cavity.

Heat a large sauté pan over medium high heat with oil, and place chicken cavity side down. Place another large sauté pan on top of the chicken, and place 4 bricks inside of the top pan.

Cook on medium high heat, for 7 to 10 minutes on both sides, or until the internal temperature of the meat reaches 165 degrees F.

Remove chicken to a cutting board and let rest 5 minutes before slicing. Serve with Salsa Verde.

Yield: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Inactive prep time: None
Ease of preparation: Easy

Salsa Verde
Courtesy Guy Fieri, December 2007

1/2 cup fresh basil leaves
1/2 cup fresh parsley
1/2 teaspoon red pepper flakes
1 tablespoon chopped garlic
1/2 teaspoon capers
1 teaspoon anchovy paste
2 tablespoons chopped jarred roasted red bell pepper
1 tablespoon chopped onion
2 tablespoons lemon juice
1/3 cup extra virgin olive oil

In a food processor, puree all ingredients but oil until smooth. With machine running, slowly add oil until smooth. Season with salt to taste.

Yield: 1 cup
Prep time: 5 minutes
Cook time: none
Inactive prep time: none
Ease of preparation: easy

Dragons Breath Chili
Courtesy Guy Fieri

1lb Boneless chuck, cut ¼” cubes
1lb Ground beef, coarse grind
1lb Ground pork
1c Red bell pepper, diced
1c Green bell pepper, diced
¼ c Garlic, minced
2T jalapeno, minced
2c Red onion, diced
2c Tomato paste
1c Tomato paste
1c Chicken broth
12oz Beer, preferably Corona
3T Bacon grease –or-Canola oil
2T Butter
2t Onion, granulated
2t Garlic, granulated
3T Chili powder
2t Hot Paprika
2t Cumin, ground
1t Coriander, ground
2t Kosher salt
2t Cayenne pepper
2t Black pepper
4c Pinto beans with juice
4c Kidney beans with juice

In large stock pot over high heat, add butter and bacon grease/oil, then add peppers, garlic and onions and cook until caramelized. Add meat and stir lightly, trying not to break up ground beef too much, cook until meat is done.
Add tomato paste and sauce, stir for 2 minutes, then add beer and chicken stock. Next add all spices, and beans, lower heat and simmer for 2 hours.

Garnish with saltine crackers, green onions, and shredded cheddar cheese.

Prep time: 45 min
Cook time: 1 ½ hours
Ease of preparation: Moderate
Yield: 10- 15 servings

Jambalaya Sandwich
Courtesy Guy Fieri

¼ lb. Bacon, thick cut, diced
1 lb. Pork butt / pork loin (cut in ½ ” pieces)
1 lb. boneless chicken thighs (cut in ½ ” pieces)
1 lb. Smoke sausage (sliced ¼ “)
½ lb Andouille sausage (sliced ¼” )
2 c Red onions (chopped)
1 c Red bell peppers, thin julienne
1 c Green onions (chopped)
¼ c Parsley (chopped)
2 ea Celery stalk (thin sliced)
1 T Garlic, minced
1 t salt (to taste)
2 t Black pepper (to taste)
2 t Cayenne (to taste)
½ c Water
2 ea Sourdough bread loaves
1lb Harviti cheese, thin sliced

In a large cast iron pot, or heavy bottomed braising pan fry bacon, remove when cooked and drain on paper towel.

Preheat oven to 200 degrees, cut bread lengthwise and place in oven.

Add pork to bacon grease, and cook on medium to high heat until pork is ¾ done. Next add sausages, onions, and bell peppers, cook until onions are translucent.

Add chicken, celery, and garlic, parsely,3/4c green onions. Cook until chicken is done, then season with salt, pepper, and cayenne. Add water, stir thoroughly, cover and let sit for 15 minutes

Evenly add mixture and cheese to each loaf, top cheese with bacon and ¼ c green onions.

Chili Lime Corn on the Cob
Courtesy Guy Fieri, May 2008

4 ears of corn, in husk
3 Tablespoons unsalted butter, at room temperature
1 teaspoon lime zest
1 teaspoon chili powder
¼ teaspoon granulated garlic
½ teaspoon salt
½ teaspoon black pepper, freshly cracked

In a small bowl, combine butter, zest, chili powder, salt and pepper and set aside.

Carefully peel back husk from ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30 – 45 minutes. Make sure to weigh down the ears so that they are fully submerged.

Preheat a BBQ to medium, indirect heat. Remove ears from water, drain, open husk, dry ear with paper towel and spread butter mixture evenly on corn. Fold husk back over corn and grill for 15-20 minutes. Serve immediately.

Yield: 4 servings
Prep time: 15 minutes
Cook time: 15-20 minutes
Inactive Prep time: 30-45 minutes
Ease of preparation: Easy