Hot Wings

Ok, it's almost Super Bowl time. That means it is time for hot wings. Here are a couple of excellent recipes. The first is a sweet and hot mustard style wing recipe and then the second is the original buffalo style chicken wings recipe. Both recipes are from http://foodwishes.blogspot.com/ They have lots of excellent recipes. Enjoy.


Sweet Hot Mustard Chicken Wings from Foodwishes on Vimeo.
Ingredients:
2 pounds wings, separated into 2 pieces each
2 tbsp Dijon
2 tbsp yellow mustard
3 tbsp honey
2 tsp cider vinegar
salt and fresh ground black pepper to taste
1 tsp hot sauce, or to taste




Ingredients:
2/3 cup Frank's Louisiana hot sauce
1 stick (1/2 cup) cold unsalted butter
1 1/2 tablespoons white vinegar
1/4 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce or other hot sauce (like the Sriracha I used)
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt to taste

Holiday Prime Rib

How to deep fry a turkey.

Grilled Turkey Legs

Brine solution:
(per turkey drumstick)

• 2 quarts of water
• 1/2 cup of coarse kosher salt or sea salt
• 1/8 cup brown sugar
• Mix well to disolve salt and sugar.

Basting sauce:
       Pure Honey

Remove skin from turkey drumstick. Place the leg into brine solution so it is completely covered. Refrigerate at least 4 hours or overnight. The longer the better. Remove from fridge 1 hour before grilling to bring to room temp. Remove leg from brine and pat dry.
Season with black pepper and salt to taste.
Prepare grill with wood chips. Use small smoke box placed directly on gas burner or hot coals.
Grill turkey leg on center or upper rack over medium to low heat. After 15 minutes of grilling, turn the drumstick and begin basting with honey. I use pure honey and drizzle it over the leg. Continue basting with honey and rotating frequently during grill time.
Depending on your particular grill it will take 45 to 60 minutes cooking time. However, it usually takes 1-1/4 hrs. on my grill. Make sure to use a meat thermometer and cook until you reach 180 F. internal temp.
When done, remove from the grill and wrap in foil. Let rest for 15 minutes.
Enjoy.

Famous Dave's Burgers

Stuffed Portobello Mushrooms

8 large portobello mushrooms
1 Tbs olive oil
2 red bell peppers, seeded and finely chopped
2 green bell peppers, seeded and finely chopped
1 large onion finely chopped
3 scallions (spring onions), green and white parts, thinly sliced
5 to 8 cloves of garlic, finely chopped, to taste
1/2 tsp oregano
1/2 tsp dried basil
1/2 tsp thyme
salt and pepper to taste
6 ounces mozzerella cheese

Remove the stems from the mushrooms, chop and reserve. Place the whole mushroom caps smooth side down on a lightly greased baking sheet and bake in a preheated 425 F. oven for 15 minutes. Meanwhile, heat the oil in a skillet over moderate heat and saute the mushroom stems, bell peppers, onions, scallions, and garlic until tender, 8 to 10 minutes. Add the herbs and cook an additional 2 minutes. Spoon the vegetable mixture into the mushroom caps and top with the cheese. Bake an additional 10 minutes or until the mushrooms are tender and the cheese has melted. Serves: 4 (2 mushrooms per person).

Outdoor Cheesed Potatoes on the grill

3-4 lg baking potatoes pared & sliced
4 or 5 slices of bacon (crisp)
1 lg. onion (sliced) or
onion powder
2 cups (cubed) American, Cheddar or Blue Cheese
1/2 cup butter or margarine
salt & pepper to taste
Put potatoes onto a big piece of heavy duty foil & sprinkle with salt & pepper. Add onion & cheese cubes. Crumble bacon over. Slice butter over all. Mix together. Fold edges of foil leaving space for expansion. Seal well -- may double wrap. 45-50 min. on grill -turn.