Category: Recipes (Page 15 of 24)

      Try these wings…..

      June 7, 2011 /

      Chef JimBut first, you’ll need a stovetop smoker like the one I have from Cameron. When Jen and I got hooked on the Food Network about five years ago, more than one program pimped the use of a stovetop smoker, where you put a few wood chips in the bottom of the unit and put it on the stove on low heat while it smokes anything (within reason) and makes your whole house smell like bacon. But to me, nothing comes out as consistently amazing as the chicken wings. These smokers cost around $50 and are easy to store. And hey, Father’s Day is around the corner, so you might consider this for Dad. Anyway, I posted this on Grub For Guys a few years back, and it’s a good time to re-visit it….

      I know most of you probably have your favorite place for Buffalo chicken wings, or any chicken wings. Either that, or you think that the ones you make yourself are better than anything else out there. Well, since this is my column, I’m going to lobby for my own take on chicken wings. And I’ve got buddies to back me up about how good they are.

      Two years ago, my wife and I became enamored with the Food Network. And on more than one show, they were using this device that I just had to have – a stovetop smoker. In other words, you don’t need one of those giant, bulky contraptions to smoke meat. You can buy a small one that you put on your stove for around $50. My wife bought one for me as an anniversary gift and I still say it was the best present ever. So without making this into an infomercial, just read this article I wrote praising the Cameron indoor smoker which has links to buy one. I’m sure there are other varieties out there, but this is the only one I know of.

      Okay, you’ve got your smoker, now what? Well, buy yourself a 5-pound bag of fresh or frozen chicken wings. Lay them flat on a baking sheet, and spray both sides of the wings with olive oil spray. Then sprinkle the wings with salt, pepper, cayenne pepper, and then a very generous shaking of any type of Cajun seasoning (I use the dry rub stuff from Rendezvous restaurant in Memphis, which you can order online).

      Then, prepare the smoker according to the directions, meaning you have to put a small amount of wood chips in the bottom of the unit and spray the grill rack with cooking spray.

      After this, you’re in business. Put the wings in the smoker (it will hold 5 pounds easily, 10 pounds if you stuff them in there), and smoke on low-medium heat for about 3-4 hours. Folks, this is one of the most amazing smells known to man—natural smoke that will make your whole house smell like bacon. My mouth is watering as I type this.

      Anyway, once you’ve thoroughly smoked those wings, you have to finish them in the oven or on a grill. I prefer the grill, because not only do you have the smoky flavor and spice from the red pepper and Cajun seasoning, but the crispy barbecue chicken texture.
      Grill them for maybe three minutes per side and then keep warm in one of those tin party platters. Or bake them for maybe 15 minutes at 400 degrees.

      I have made these smoked wings for many occasions, mainly on Sundays during football season. Any time we’re having a get-together now with friends, I am asked to make them, and so far they have not disappointed. What are you waiting for?

      Ingredients, On the Grille, Product Reviews, Recipes, Tailgating

      Hot Dog Friday: Chicago dog

      June 3, 2011 /

      Greetings, fellow food lovers. Last year I did a feature on Grub For Guys on Hot Dogs for July 4 weekend. Being that July 4 is a month away, I’m going to declare Fridays in June Hot Dog Friday and give you a different hot dog recipe each week. But first I will recap the ones I posted last year in that article, and then give you a few new ones for July 4 weekend. First up, the classic Chicago dog:

      Basic Chicago Dog
      True hot dog fans have tasted Chicago style dogs and not wanted to ever have them another way. Trust me, they are that good. Here is our take, and it may or may not be authentic, but it’s close enough.

      Ingredients
      4 all-beef hot dogs
      4 hot dog buns
      Yellow mustard
      ¼ cup sweet relish (bonus points if you can find that neon green stuff they use in the Windy City)
      1 small dill pickle, chopped
      ½ medium cucumber, peeled, seeded and chopped
      ½ small tomato, seeded and chopped
      Pickled jalapenos or skinny pickled chili peppers
      Sprinkle of celery salt

      Directions
      Grill dogs on medium high heat, and about 2 minutes into the cooking time, carefully (and by that, I mean without burning your hands off) cut a sliver down the center of each dog, about halfway through it. Turn every minute or so to avoid burning, then assemble by placing a dog in a bun and topping evenly with remaining ingredients.

      Bring on the summertime!

      Ingredients, On the Grille, Recipes, Tailgating

      Memorial Day: let the barbecue season begin

      May 27, 2011 /

      I’m looking out of my office window right now and it’s a bright sunny day, and close to 70 degrees. I think we’re expecting some rain this weekend, but my mind is still on Memorial Day and the fact that it’s cookout season. That means you can officially bust out your grill. And with that in mind, here are some recipes I’ve posted before on Mikey’s Kitchen that you can try this weekend……

      Fresh Summer Grilling

      Quick and Easy Grilling

      Peanut Butter & Banana Burger

      Steak and Potatoes 1

      Steak and Potatoes 2

      There you go. You have no excuses….get out there and fire up the grill! And have a safe and awesome holiday weekend.

      Ingredients, On the Grille, Recipes, Your Kitchen

      Linguine with red pepper sauce

      May 25, 2011 /

      You want something light for the spring or summer warm weather months? Here is a pasta that fits the bill, especially in the throes of summer when bell peppers are in season. If you want something even healthier, use whole wheat pasta and fat free half and half, but I’m a big proponent of portion control (well, I try to be!), so I prefer regular pasta and real half and half or cream. This is also a good recipe to make for a date night in, such as the one I wrote about on Bullz-Eye.com’s Get Real Guide for Men. Enjoy….

      Ingredients
      1 package Linguine
      1 tbsp. Olive oil
      3 large red bell peppers, halved and seeded
      3 tbsp chicken broth
      ½ tsp. Minced garlic
      ¼ cup half & half
      Salt and pepper to taste

      Directions
      On a preheated grill rack, grill pepper halves on high heat. Grill for 10-12 minutes or until peppers begin to char, turning occasionally. Set aside to let cool. Cook pasta according to package directions. Drain, drizzle with olive oil to keep from sticking and set aside.

      Place grilled peppers in a food processor along with chicken broth, garlic, salt and pepper. Puree or pulse until just smooth and pour mixture into a large saucepan. Warm over medium heat, slowly adding half and half until smooth. Add pasta to sauce and heat through. Makes 8 servings.

      Healthy, Ingredients, Recipes, Your Kitchen

      Breakfast

      May 20, 2011 /

      Here is a stray Grub for Guys recipe set that hasn’t published but that I thought you might like to check out heading into the weekend. Enjoy!

      Two Healthy and Extremely Awesome Breakfast Recipes
      Panko Banana Waffle French Toast & Sweet Potato Pancakes

      Without trying to sound like Sandra Lee in her “Semi-Homemade” show (come on, I know you guys watch her), here are two easy breakfast recipes that begin with pre-made ingredients. Because after a night of drinking, you need carbs to soak up that alcohol. Or if you’re a dad like me, and want to impress your family, these two are can’t-miss.

      Panko Banana Waffle French Toast
      Ingredients:
      8 Eggo frozen waffles (whole wheat if you want to go healthier)
      2 large eggs
      ¾ cup panko-style bread crumbs
      2 bananas, sliced to ¼ inch thickness
      2 tbsp. milk (skim is fine)
      ¼ tsp. vanilla extract
      Powdered sugar
      Maple syrup

      Directions:
      Pre-heat non-stick skillet or a large non-stick frying pan. Let waffles thaw, which takes about 30 minutes. Beat eggs with milk and vanilla in a large, wide bowl. Put bread crumbs on a plate next to egg mixture. Take the waffles, one at a time and put a few banana slices on one half, then fold over. Dip in egg mixture, then bread crumbs, and then onto skillet. Repeat with remaining waffles, and cook until crispy on the outside. Top each waffle with powdered sugar and serve with maple syrup on the side. Makes four (2-waffle) servings.

      Sweet Potato Pancakes
      Ingredients:
      1 cup whole wheat pancake mix (such as Bob’s Red Mill)
      1 medium sweet potato
      ¼ cup chopped pecans, divided
      1 Tbsp brown sugar
      2 Tbsp. butter
      Maple syrup

      Directions:
      Peel and cut the sweet potato into chunks. Place in a small saucepan and cover with water. Bring to a boil and let simmer for 12-15 minutes or until tender. Drain and mash into a puree and set aside. Pre-heat non-stick skillet or large non-stick frying pan. Prepare pancake mixture according to package directions (it’s really easy…you mix it with an egg, some oil and water until the proper consistency). Then fold in ¾ cup of the sweet potato puree and 2 tbsp. of the pecans. After pouring the batter onto the skillet, melt the butter with brown sugar in a small frying pan over medium heat, and then add the remaining 2 tbsp. pecans and toast for a few minutes until dark brown and caramelized. After cooking the pancakes to desired doneness, serve on a plate topped with some of the pecan mixture and serve with maple syrup on the side. Serves 4, or two really hungry people.

      Healthy, Ingredients, On the Grille, Recipes, Your Kitchen

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