Posts Tagged ‘recipe’

RECIPE: FRANKS RED HOT BUFFALO CHICKEN WINGS

Tuesday, November 2nd, 2010

All right, so the World Series was kind of a bust on the excitement meter, but unless you live in San Francisco or Texas, you kind of figured that would happen before it even started. Which means our culinary focus turns to football. And yes, I know basketball season is under way, but when you think of food and sports, basketball – although a fine pastime – ranks right up there with badminton (also a fine pastime).

Since no football party is complete without some wings, this week’s recipe is for a painfully simple concoction courtesy of the fine folks at Frank’s Red Hot. How painfully simple, you ask? So painfully simple, you can whip up a batch during halftime (if you deep fry).

As for the sides and dipping sauces, that’s entirely up to you, although you can’t go wrong with blue cheese salad dressing. Celery is optional. Does anyone actually eat the celery that comes with wings? I do, and I’m not afraid to admit it.

BUFFALO CHICKEN WINGS

INGREDIENTS

  • 2½ pounds chicken wing pieces
  • 3/4 cup any flavor Frank’s RedHot Wings Sauce

DIRECTIONS

1. Bake wings in foil-lined pan at 500°F on lowest oven rack for 20 to 25 minutes until crispy, turning once.

2. Toss wings in sauce to coat.

Prep time: 10 minutes

Cooking time: 20 minutes

Makes: 6 to 8 servings

Tip: You may substitute ½ cup Frank’s RedHot Sauce mixed with 1/3 cup melted butter for the wings sauce

ALTERNATE COOKING DIRECTIONS:

  • Deep-fry at 375°F for 10 minutes.
  • Broil 6 inches from heat 15 to 20 minutes, turning once.
  • Grill over medium heat 20 to 25 minutes, turning often.

WORLD SERIES RECIPE: CHORIZO BREAKFAST BURRITO (TEXAS RANGERS)

Wednesday, October 27th, 2010

Although Major League Baseball and TV network execs may be lamenting the predicted low ratings of the upcoming World Series showdown between the San Francisco Giants and the Texas Rangers, we here at Spotbowl headquarters couldn’t be happier. That’s because, in food-meets-sport tradition of the Spotblog, the Giants/Rangers match-up is a culinary home run.

This week, we’ll post two recipes, each representing a food item native to each World Series team’s city or region. Regardless of which team you’re rooting for (although if the talking heads on TV are right, chances are you’re rooting for neither of them), we urge you to try both recipes… and let us know your favorite in a poll posted later this week.

Our first recipe will represent the Texas Rangers. The Lone Star State’s grub is rooted in three cultures: Mexican, Southern, and Western frontier, all of which are present in the state’s signature dish, the breakfast burrito. We dug up a recipe below that represents the morning meal quite well if we do say so ourselves.

CHORIZO BREAKFAST BURRITO

(Source: FoodNetwork.com)

INGREDIENTS

  • 24 ounces cooked Chile Chorizo, recipe follows
  • 4 tablespoons oil
  • 12 eggs, beaten
  • 4 flour tortillas
  • Red or Green Salsa, store bought, (optional)

DIRECTIONS

Fry chorizo in a frying pan with oil in pan until cooked to your liking. Pour the beaten eggs over the cooked chorizo and mix well together. Cook until eggs are cooked to your liking. Heat the flour tortillas and pour chorizo and eggs into each of 4 tortillas and wrap. Cover with red or green salsa.

Chile Chorizo:

  • 2 1/2 pounds pork meat
  • 1/2 tablespoon chopped garlic
  • 1 tablespoon salt
  • 1 cup red chile powder
  • 1/2 tablespoon oil

Grind the pork in a meat grinder set on the coarsest grind. Add garlic, salt, red chile, and oil and mix by hand. Form into patties. Chorizo is ready to freeze or cook and serve.

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