lil Country Paws: September 2010

Wednesday, September 22, 2010

Great Video tips for tailgating

Tailgating or at home you can use these tips from a professional who knows how to make your game fun.

Hoagie Dip - Tailgate Recipe

Ingredients

* 1 medium onion
* 2 pickled pepperoncini peppers
* 1/2 head iceberg lettuce
* 1 large tomato, halved and seeded
* 1/4 pound deli-sliced genoa salami
* 1/4 pound deli-sliced ham
* 1/4 pound deli-sliced prosciutto
* 1/4 pound deli-sliced roast turkey
* 1/4 pound deli-sliced provolone cheese
* 1/2 cup mayonnaise
* 1 tablespoon extra-virgin olive oil
* 1 teaspoon dried oregano
* 1 1/2 teaspoons dried basil
* 1/4 teaspoon red pepper flakes
* 1 10-to-12-inch round loaf Italian bread
* 8 hoagie rolls, cut into pieces, for dipping

Directions

Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.

Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.

Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. Yummers!

Grilled Chicken Wings with Spicy Chipotle Hot Sauce and Blue Cheese-Yogurt Dipping Sauce-Tailgate Recipe

Ingredients

* 46 chicken wings
* Vegetable oil
* Salt and freshly ground pepper
* Chipotle Hot Sauce, recipe follows
* Blue Cheese-Yogurt Dip, recipe follows

Directions

Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.

Chipotle Hot Sauce:

* 1 1/2 cups red wine vinegar
* 3 tablespoons Dijon mustard
* 2 to 3 tablespoons chipotle pepper puree (depending on how spicy you like it)
* 3 tablespoons honey
* 3 tablespoons vegetable oil
* Salt and freshly ground pepper
* 1 stick unsalted butter, cut into pieces
* 2 tablespoons ancho chile powder

Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.

Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip,

Blue Cheese-Yogurt Dip:

* 1 pint thick Greek yogurt
* 3/4 cup crumbled domestic blue cheese
* 2 tablespoons finely chopped red onion
* 3 tablespoons finely sliced scallions
* Salt and freshly ground pepper

Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving

5-Bean Chili Mexican Style - Tailgate Recipe

Ingredients

* 1 pound ground chuck
* 1 cup diced yellow onion
* 1 cup diced green bell pepper
* 3 cloves garlic, minced
* 1 1/2 tablespoons chili powder, preferably Mexican style
* 2 teaspoons salt
* 1 1/2 teaspoons ground cumin
* 1 teaspoon freshly ground black pepper
* 1/2 teaspoon cayenne pepper
* 1/8 teaspoon ground coriander
* 1/8 teaspoon ground cinnamon
* 2 bay leaves
* 1 (28-ounce) can whole peeled tomatoes, broken up with your hands
* 3 cups beef stock or canned, low-sodium beef broth
* 1 1/2 cups great northern beans
* 1 1/2 cups cooked and drained pinto beans
* 1 1/2 cups cooked and drained kidney beans
* 1 1/2 cups cooked and drained black beans
* 1 1/2 cups cooked and drained navy beans
* 2 tablespoons chopped cilantro leaves
* Sour cream, grated Cheddar and chopped green onions, for garnishing, optional

Directions

In a cast iron pot or Dutch oven over medium-high heat, cook the meat until well browned, stirring occasionally, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes. Add the bay leaves, tomatoes, and stock; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add all of the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency. Add the cilantro, taste and adjust the seasoning, if necessary.

Serve hot, garnished with sour cream, grated cheese, and chopped green onions, if desired.

Chicken and White Bean Chili With Veggies - Tailgaters Recipe

Tis the season for tailgating and some great recipes shared. Even if your not a tailgater and you host your own party with your friends in your own man caves these recipes will warm you from the inside out and you'll be named the greatest host of the season.

Don't let all these ingredients frighten you as these are really simple to put together and won't take much time at all. The raves on these recipes were extremely high from professional tailgaters and chefs. So Enjoy!

Ingredients

* 3 pounds chicken thighs, skin and bones removed, cut into 3/4-inch chunks
* Freshly ground black pepper, to taste
* Grey salt
* 4 teaspoons fennel seeds
* 2 teaspoons smoked paprika
* 1 cup masa harina or all purpose flour
* 1/2 cup extra-virgin olive oil, plus additional as needed to cook the chicken and for garnish
* 4 red onions, minced
* 6 cloves garlic, minced
* 2 green jalapeno peppers (with seeds), diced
* 2 red jalapeno peppers (with seeds), diced
* 1/4 cup tomato paste
* 6 tablespoons chili powder
* 1 tablespoon minced fresh thyme leaves
* 2 cups white wine
* 4 cups chicken stock
* 1 (12-ounce) can diced tomato in juices
* 2 (15-ounce) cans white beans, rinsed and drained or 4 cups cooked white beans
* 3 zucchini, cut into 3/4-inch pieces
* 1 poblano pepper, diced
* 1 orange or red bell pepper, diced
* 1 bunch scallions, sliced
* 1/2 cup torn basil leaves
* Grated Parmesan, for garnish

Directions

Place the chicken in a large bowl. Season liberally with pepper and grey salt. Toss with fennel seed and smoked paprika. Sprinkle the masa harina or flour over the chicken and toss to coat.

Heat a cast iron pot or Dutch oven over medium-high heat. Add 1/4 cup olive oil, when it begins to smoke, add the chicken, leaving the excess flour or masa harina in the bowl. Spreading the chicken evenly so it covers the bottom of the pot in 1 layer. (You may have to cook the chicken in batches to do this, adding more olive oil as necessary.)

Leave the chicken alone, without turning it, so the meat will brown and caramelize, about 5 minutes per side. The chicken has a lot of moisture in it, so a good amount of steam will come from the pan before it is caramelized. As it browns, turn each piece with tongs. Once all sides are caramelized, remove the meat from the pan with a slotted spoon, leaving juices in the pot.

Over medium heat, add another 1/4 cup of olive oil to pan along with the onions and garlic, cook until onions soften and caramelize, about 5 minutes. Add the jalapenos, cook until softened, about 2 minutes. Add the tomato paste, chili powder and thyme, stir to combine. Add wine, bring to a simmer, then add the chicken stock, diced tomatoes and cooked chicken. Stir to incorporate everything, season with salt. Simmer until chicken is wonderfully tender, about 45 minutes.

Add the white beans, zucchini, poblano, red pepper and scallions. Bring to a simmer and cook until vegetables are tender, about 10 to 15 minutes. Stir in basil. Serve immediately or cool and store in the refrigerator for up to 3 days. To serve, sprinkle with grated Parmesan and drizzle with olive oil.

Tuesday, September 14, 2010

New Items Featured

Visit our FaceBook Page to see all the new things that have been added. Did you know licensed Sports Gear is no longer just for humans? See who else is sporting it. or.... Do you know how to attract certain birds to your yard? You'll find out how and which birds on our FaceBook page. Pay us a visit and click our LIKE button to let us know you stopped by.

http://www.facebook.com/alilcountrystore