Category: Tailgating (Page 6 of 10)

      Grub for guys: green chile burger

      July 26, 2011 /

      Last month I posted my green chile burger on Bullz-Eye.com’s Grub for Guys. I have always wanted to experiment with different burger variations, and this Southwest variation on the burger is one that I really had fun with. Mostly though, it came out awesome. Here is the recipe…give it a shot and let me know what you think……

      A few years ago, I attended a conference in Albuquerque, and it was the first time I’d ever been to New Mexico or Arizona. But I have always been a fan of Southwest-inspired food. Well, the one thing that was ubiquitous with the Southwest that I noticed was green chile—not the chili you eat in the winter, but the chile pepper. There are, of course, several different types, but typically the one that is symbolic and representative of “green chile” and its affiliated recipes is the poblano pepper. So in the spirit of grilling season, I decided to present a recipe that you guys could surely appreciate—a green chile burger.

      Ingredients:
      1 pound (or more) of ground beef, preferably 80/20 or ground chuck
      Kosher salt
      2 large poblano peppers
      Olive oil or vegetable oil spray
      1 cup shredded cheese blend (I used ½ fontina and ½ extra sharp cheddar)
      ¼ cup mayonnaise
      ¼ cup ketchup
      1 Tbsp. chopped cilantro
      4 large Kaiser rolls or hamburger buns

      Directions:
      Preheat grill to medium-high. Make the “secret sauce”—combine mayo, ketchup and cilantro, and set aside. Divide beef into four equal portions and shape into patties according to how thick you’d like your burger. Make an indentation in the center with your thumb to avoid the burgers puffing up. Sprinkle with salt. Spray poblano peppers with cooking spray. Cook peppers on grill until slightly charred but not too burnt. Cook the burgers for 3-4 minutes per side or until desired doneness. When burgers are almost done, sprinkle with cheese, and cook for another 30-45 seconds or until cheese melts. Keep burgers under a foil tent while you prepare the peppers. Carefully peel the skin off the peppers, and then slice peppers into large, flat slices, and discard stems and seeds. To assemble, spread sauce on each bun half, place burger on bottom half, and top with roasted peppers. Now eat that thing like you mean it! Serves 4 (or 2 hungry dudes, or 1 extremely hungry and gluttonous dude).

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

      Hot Dog Friday (Tuesday): Mikey’s Buffalo Dog

      June 28, 2011 /

      Whew. I was on vacation last week, so my apologies for the lack of posts. But since I also did not post a hot dog recipe on June 17, here is one now. Then I’m going to give you a new one for 4th weekend.
      I will also fill you in later this week on some of the food we had on vacation, including Tony Packo’s in Toledo and Michael Symon’s B Spot in Cleveland. And I’m pasting a photo below of a chili dog I had from one of those awesome dairy dip places that are all over the place in summer. Nothing beats a chili dog (or 2 or 4) on a hot day, followed by a thick shake.

      But meanwhile, here is my Buffalo-style dog recipe…..

      Mikey’s Buffalo Dog
      I know, it seems like I have a buffalo chicken theme for just about every recipe. But that’s because I’m positively addicted to wing sauce, and the flavors that go along with wings—the sauce, blue cheese, and celery. And I know many of you are too! So it stands to reason that we just have to have a buffalo hot dog, right? Right. So here it is….

      Ingredients
      4 hot dogs, any kind
      4 hot dog buns
      1 cup Buffalo chicken hot sauce (I like Buffalo Wild Wings medium sauce)
      1 cup cole slaw mix
      2 small celery stalks, cut into match sticks
      ½ cup mayonnaise
      ¼ cup blue cheese
      Juice of half a lemon
      2 tsp. red wine vinegar
      Salt & pepper to taste

      Directions
      Place dogs in a pot of boiling water and cook for about 10 minutes. Drain, and then add wing sauce to pot, and let dogs sit off heat in the wing sauce for a few minutes. Meanwhile, make the slaw. Combine cole slaw mix, celery, mayo, blue cheese, lemon juice, salt and pepper in a medium bowl and stir to combine. To assemble, place dogs in buns and top evenly with the slaw. Drizzle with a little more wing sauce.

      On the Grille, Recipes, Tailgating, Your Kitchen

      Hot dog Friday: basic chili dog

      June 10, 2011 /

      It’s time once again for Hot Dog Friday! Here is a recipe for a basic chili dog that we published last year on Grub for Guys. Enjoy!

      If done right, nothing beats a good chili dog. But if you use the wrong kind of chili, or cheese or even dog, it can easily get messed up. So here is our take on a classic….

      Ingredients
      4 all-beef hot dogs
      4 hot dog buns
      Yellow mustard
      1 small can Hormel chili without beans (avoid so-called “hot dog sauce,” which is all mashed up beans and fillers)
      ½ cup sharp cheddar cheese, finely shredded

      Directions
      Cook the dogs, either boiling them on the stovetop for 10 minutes, or grilling on a preheated medium heat grill for about 5 minutes, turning frequently to avoid burning. Meanwhile, put chili in a microwave safe bowl and nuke for about 45 seconds on high. Assemble dogs by putting each in a bun and topping evenly with a squirt of mustard, the chili and the cheese.

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

      Shout out to Epic Meal Time

      June 9, 2011 /

      My nephew turned me on to this site, and it’s freaking hilarious and scary at the same time. It’s Epic Meal Time. If you are a producer or trainer from “The Biggest Loser,” turn away please. If you are a veg-head, turn away please. If you are offended by someone making model cars with meat, turn away please. Wait, what? Model cards with meat? Yeah, I thought you’d like to see that. Check it out and if you think it’s as funny as I do, I will re-post more of their stuff…after all, I sure as hell don’t want to try this at home!

       

      Food TV, Tailgating, Video

      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

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