Giants!

Giants… yup.. the Giants. In this case we’re talking turkey… drumsticks to be precise. These make a main course fit for football kings, especially when you have them served up by someone wearing a jester’s hat.

Here’s what you’ll need:

  • 1 or 2 drumsticks per person
  • A grill!
  • Sauce!

SAUCE!

  • 1/2 cup ketchup
  • 1/3 cup Duck Walk red wine
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chipotle chili powder

Make the sauce ahead of time. In a medium saucepan, add olive oil, garlic, chipotle powder, and cumin. Allow to heat through, while stirring, for 1 minute. Add red wine and brown sugar. Simmer for 2-3 minutes. Add in soy sauce, vinegar, ketchup, and Worcestershire sauce. Simmer for 2 minutes more. Remove from heat, allow to cool before using.

Game day – fire up the grill… remove the skin from the drumsticks and trim off any excess fat. Put sauce on them and on to the grill. Baste with the sauce as they cook. When ready… put them on a platter and call for the Jester.

What, you have no in-house jester you say… here’s how you make your very own jester:

Take little pieces of paper and make numbers 5, 10, 15, 20, all the way up to fifty. Put these pieces of paper in the jester’s hat. As your guests arrive, they have to pick a number. As the game starts, and the opening kick off is returned, find out who has the number that is furthest away from the starting yard of scrimmage… THEY’RE the jester!

Patriots Patties

Patriots Patties… a simple main course burger made from Salmon… fresh from the sea, or canned, it’s a New England coastal variation on the usual burger.

Here’s what you’ll need:

  • 1 can (14-3/4 oz.) salmon
  • 2 tbsp. soy sauce
  • 1-1/2 tsp. Dijon mustard
  • 3/4 cup dry bread crumbs
  • 1/2 cup sliced onions
  • 3 egg whites

Drain salmon. Combine soy sauce and mustard. Blend salmon with bread crumbs, onions, and soy sauce mixture. Mix in egg whites. Form mixture into 4 patties and grill or broil until golden brown and heated through. Serve each burger on a bun with lettuce, tomato slices and the usual accompaniments.

Now, get back to the game…

Winning Wings

Winning wings are just the thing for a half time snack while waiting for the real food to appear. There are a whole ranch of dipping sauces that go with wings, but with my wings, I prefer a simple ranch dressing.

Here’s what you’ll need:

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup Sea Salt
  • 1/4 cup ground cayenne pepper
  • 1/4 cup paprika
  • A dash or two of any crazy named hot sauce you may have on hand. I use PETA (People for the Eating of Tasty Animals) sauce
  • 2 cups milk
  • 18 whole chicken wings
  • 1 bottle Smart Balance(R) “Buttery Burst” spray

Preheat oven to 400 degrees. Trim the ends off the wings and keep these in a plastic container, they are good for making stock. Then separate the lower wing (drumlette) from the mid-wing. Mix first 5 ingredients in gallon-size resealable plastic bag.

In a shallow bowl pour the milk and give it a dash or two of hot sauce. Dip the wings in this mixture and place them, two at a time in the bag and shake till evenly coated. Lightly shake off excess and arrange wings on 2 baking trays. Bake in the preheated oven for 30 minutes. Turn wings and bake for an additional 30 minutes or until crispy-brown.

These wings go well with a Blue Point brewery Toasted Lager… you knew there was going to be a local Long Island twist here somewhere.

Smokey Clam Dip with Giants Chips

Chips and dip… you have to have chips and dip on the table. Around here I’ve been making a creamy clam dip that puts just the right amount of smokey goodness into the traditional tangy clam dip.

Here’s what you’ll need:

  • 8 ounces cream cheese, softened
  • 1/4 cup sour cream
  • two 6 1/2-ounce cans minced clams, drained, reserving 3 tablespoons liquid
  • 1/3 cup finely chopped red bell pepper
  • 1 shallot, minced
  • 1 tablespoons paprika
  • 1/4 teaspoon liquid smoke
  • 1/8 teaspoon cayenne

In a bowl whisk together cream cheese and sour cream until smooth. Stir in remaining ingredients and salt to taste.  Nice, simple, straight forward… and you could top this with snipped scallion greens and bacon-bits… As you all may know, I like to make my own bacon bits with a rasher or two of thick cut bacon from Western Beef.

Everything’s better with bacon.

Serve this with toasted pita wedges, what we call Giant’s chips around game-day.

Kick-off Crab Cakes

Well, the big game is a week away, and I’ll be focusing my attention on things from Long Island’s sunny shore that go well with watching a football game. So, I have been in the lab, that tiny slab of a kitchen, and with a sale on crab meat and jalepeno’s… well I can find a good way to work these two together… a newly minted classic – crab cakes with kick.

Here’s what you’ll need:

  • 1 lb lump crab meat
  • 1 jalepeno pepper (seeded and diced)
  • 1/2 small red pepper (finely diced)
  • 1 tablespoons dijon mustard
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon crab seasoning ( I use old bay)
  • dash of hot sauce
  • bread crumbs

Empty the crab into a large bowl, sort through, looking for pieces of shell to remove. Add jalapeno, red pepper, mustard, mayonnaise, crab seasoning and hot sauce.

Don’t be too rough when mixing these together. You don’t want to break up the crab lumps too much. Its not like making tuna salad. Now, add enough bread crumbs to keep it together, don’t use too much you don’t want these too dry, they’ll fall apart when cooking.

For an appetizer size portion, this should make about eight to ten little cakes, or four main course (man size) cakes. If you are going to fry these, roll the finished cake in bread crumbs. If you are going to broil them skip the extra bread crumbs and spray lightly with olive oil. Either fry in vegetable oil or broil until brown.