game day

Barbecued Chicken on the Grill

chicken parts (legs, thighs, wings, breasts), skin-on

Salt

Extra virgin olive oil oil

barbecue sauce, store-bought

Beer Can Chicken

chicken

extra virgin olive oil or other vegetable oil

opened, half-full can of beer, room temperature

salt salt

thyme thyme

black pepper

Santa Maria Style Tri Tip

Tbsp Kosher salt

Tbsp black pepper

garlic powder

onion powder

cayenne

oregano

dry rosemary (or fresh, finely minced)

dry sage

Ground beef and porcini grilled burger, topped with Swiss cheese and sautéed onions and shiitake mushrooms.

Grilled Beef and Mushroom Burger

beef

mushrooms

Worcestershire sauce

kosher salt (add

large onion, sliced thin (about 2 cups)

extra virgin olive oil

Swiss cheese

Burger buns

"Will the recipe still work if I leave out the worcestershire sauce?  I usually don't have it because I don't like the flavor."

"Oh.....I forgot to add, I mixed up a little mayo and whole grain dijon mustard as a bun spread.  The flavors went great with the burger!"

"This is delicious! I don't have a coffee grinder and used a food processor to grind the \"flower mushroom\" from Asian store (I just remove the stalk and they are so much cheaper)  It keeps the burger moist despite no need for oil in the meat.  Grilling the buns with olive oil is such a great idea too!  This is a keeper!  Thanks Elise!"

Process the dried mushrooms in a food processor, or a clean coffee grinder (grind some raw rice to clean out coffee grinds), until ground into a powder. Remove any large mushroom pieces that didn't grind down, a few small pieces will be fine.

Make the burger mixture: In a large bowl, use your clean hands to gently mix together the meat, salt, mushroom powder, black pepper and Worcestershire sauce. Mix just until everything is mostly combined, a minute or two. Do not overwork the meat mixture or it will become tough and meatloaf-like.

Form into patties: Shape the meat into 3-4 patties, using about a quarter to a third of a pound per patty, creating a slight indentation at the centers of the patties (this will help keep the patties fairly flat when they cook, as the sides tend to contract more than the center).

Sauté the mushrooms, then the onions: Prepare your grill for high, direct heat. While the grill is heating up, heat a large sauté pan over high heat for 1 minute. Add the mushrooms and dry-sauté them until they release their water, about 2-3 minutes.
Add the onions and the olive oil, toss to combine and continue to sauté over high heat 1 minute. Add salt to taste and cook until the onions soften and begin to brown. Turn off the heat and place in a bowl.

Grill the burgers on high, direct heat to the desired doneness, between 5-8 minutes per side, depending on the thickness of the burgers and how hot your grill is.

Add the cheese: When the burgers are almost done, lay the Swiss cheese over them and allow the cheese to melt.

Grill the buns: Paint the burger buns with a little olive oil and toast them on the griddle or grill grates.

Assemble the burgers: To assemble, put a burger on the bun and top with the sautéed onions and mushroom mixture.

"I've had some good burgers in my time. That is HOT STUFF! You can get that at a number of different places."

"We grilled these up last night.  I only used a half ounce bag of dried Chanterelles in the burger because they were pretty expensive at my local grocery store, but they still gave the burgers a wonderful taste.  The burgers were so juicy! I did use fresh Shitakes with the onion to top, creamy havarti cheese and grilled brioche buns......yum! A keeper for sure, thanks!"

Add this French onion dip to your list of favorite dip recipes because it's so simple to make! Serve it for a game day snack or party appetizer for a bite everyone will love.

How to Make French Onion Dip

sour cream

onion

salt

tbsp. finely chopped fresh parsley, parsley

The vegetables in this salsa recipe are roasted, intensifying the flavor of the tomatoes, mellowing the onions and garlic, and adding a touch of smokiness.

Restaurant-Style Salsa Recipe

tomatoes,

yellow onions,

garlic,

serrano chili peppers, stemmed (use less

vegetable oil

cumin

cilantro leaves

lime juice,

Preheat the broiler and set an oven rack about 5 inches beneath the heating element. Line a rimmed baking sheet with aluminum foil. 

Place the tomatoes, onions, garlic, whole serrano chile peppers and vegetable oil directly on the prepared baking sheet and toss with your hands. Broil until softened and charred, 10-15 minutes. 

Transfer the vegetables and juices to a food processor fitted with the metal blade. (Note: This is a spicy salsa recipe. If you are concerned about the level of heat, add only one Serrano pepper at this point. You can always blend the others in to taste.) Add the salt and cumin and pulse until just slightly chunky. (If you left out some of the chili peppers, now's the time to taste and add more.) Add the cilantro and fresh lime juice, and pulse until the cilantro is chopped. Taste and adjust the seasoning with salt and more lime juice if necessary. Be sure to add enough salt and lime to bring out all the flavors. Transfer to a bowl and serve warm, at room temperature, or slightly chilled. 

<strong>Make-Ahead Instructions:</strong> The salsa can be made two days ahead of time; store in a covered container in the refrigerator. 

<strong>Note:</strong> This recipe is not meant for canning. 

Fire chicken is the ultimate game-day snack—it will make you forget all about Buffalo wings.

Korean-Style Fire Chicken (Buldak) With Cheese Recipe

For the Sauce:

(120 milliliters) homemade brown chicken stock chicken broth

(120 milliliters) soy sauce

(60 milliliters) Korean rice syrup (see note)

(60 milliliters; 60 grams) gochujang (Korean chili paste)

(25 grams) fine ground gochugaru (Korean chili powder)

(30 milliliters) toasted sesame oil

(30 milliliters) vegetable oil

garlic cloves, minced

ginger,

red chili peppers, minced (see note)

(6 grams) black pepper

(240 milliliters) Sprite

For the Chicken:

bone-in, skin-on chicken thighs (about 1 1/2 pounds; 675 grams)

To Finish:

(170 grams) low-moisture mozzarella, shredded

scallions, thinly sliced

(6 grams) toasted sesame seeds

For the Sauce: In medium bowl, whisk together chicken stock, soy sauce, rice syrup, gochujang, gochugaru, and sesame oil. Set aside.

In medium (3-quart) saucepan, heat vegetable oil over medium-high heat until shimmering. Add garlic and ginger and cook, stirring constantly until vegetables are aromatic, about 1 minute. Add chilies and black pepper and continue to cook, stirring constantly, until aromatic, about 30 seconds.

Stir in gochujang mixture and Sprite, and bring to a rapid simmer. Simmer sauce, stirring and scraping down sides of saucepan occasionally with a rubber spatula, until reduced by about half and sauce coats the back of a spoon, 6 to 8 minutes. Transfer sauce to heat-proof liquid measuring cup or bowl and set aside to cool (you should have about 1 1/2 cups; 360ml of sauce) to room temperature. Sauce can be refrigerated up to 5 days.

For the Chicken: Pat chicken thighs dry with paper towels and place skin-side down on cutting board. Working with one thigh at a time, use a sharp knife to make incisions running along the length of both sides of the bone. Use knife tip to expose bone; then run blade underneath bone to free it from the flesh. Don't worry about scraping meat from bone. Cut bone away from thigh meat, making sure to trim and discard any residual cartilage or bone fragments; reserve bone. Repeat with remaining chicken thighs.

In medium bowl or large zipper-lock bag, toss chicken thighs and bones with half the sauce (about 3/4 cup; 180ml), until well-coated. Cover, transfer to refrigerator, and let marinate for at least 45 minutes and up to overnight.

Adjust oven rack to 6 inches below broiler element and preheat broiler on high.If grilling: Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Grill chicken thighs and bones directly over high heat, starting thighs skin-side down, turning and shifting to cooler side of grill if there are excessive flare-ups, until skin is well-charred and bones are charred on all sides, 5 to 7 minutes. Using tongs, move bones to cooler side of grill, and flip thighs over and continue to cook until second side is charred and meat is just cooked through, about 5 to 7 minutes. Using poultry shears, cut thighs into 1- to 1 1/2-inch pieces. Continue to cook over direct heat, brushing pieces with remaining sauce, until chicken is fully cooked but still tender, 2 to 3 minutes. Transfer chicken pieces and bones to 10-inch cast iron skillet.If broiling: Set wire rack inside a foil-lined rimmed baking sheet. Arrange chicken thighs and bones on prepared rack, with thighs facing skin-side up. Broil chicken, checking it frequently, until skin is well-charred, about 5 minutes. Using tongs, flip thighs and bones over, and continue to cook until chicken is just cooked through, about 5 minutes. Using poultry shears, cut thighs into 1- to 1 1/2-inch pieces. Transfer chicken pieces and bones to 10-inch cast iron skillet and toss with remaining sauce. Broil until chicken is fully cooked but still tender and sauce is bubbly, 2 to 3 minutes.

To Finish: Sprinkle shredded mozzarella evenly over chicken pieces. Broil until cheese is fully melted and bubbly, 1 to 2 minutes. Sprinkle with scallions and sesame seeds; serve right away.

This classic, savory Southern cornbread is just begging for a bowl of chili or a plate of ribs. Made with all cornmeal, straight buttermilk, and no added sugar (like it should be!) in a cast iron skillet, this cornbread is an easy dinner side dish.

Southern Cornbread

bacon drippings

cornmeal OR 1 1/2 cups cornmeal and 1/2 cup flour

baking soda

sugar (optional)

buttermilk

unsalted butter, melted

"The reason for  the sugar.... It promotes rising in meal &amp; \/or flour (in biscuits especially) where the meal \/flour could  be a lil older.. Doesn't hurt it at all.."

"I forgot to say in my first comments about how we Southerns make our cornbread, we use a cornmeal mix, which is self-rising with flour mixed in already. You take a heaping tablespoon of your reserved bacon fat and put it in your cold black cast iron pan and set it in a cold oven. Then you turn on your oven. When the bacon drippings are hot, pour some of that into your batter, stir, and pour it into the pan for that great sizzle. If you have used up all of your drippings, you can sliced some fatback \/ salt pork and fry that to render the fat; remove the crispy fatback (someone will come along and eat it). As a last resort, use a big heaping spoonful of Crisco shortening. No one I ever knew would have put sugar in their cornbread.  However, lately I have learned that a little sugar in some things promotes browning, but cornbread won't need it if you use a Southerner's cornbread baking technique."

"You asked Southern to tell about their cornbread: First, where I grew up in NC, I only ever used white cormeal (never yellow) as did my mom, grandma, and great-grandma. We used a little flour. Second: An important difference in our recipe and yours is that after baking cornbread in that cast iron pan, we show off our perfectly crisp crust by inverting it onto a plate or cutting-board to slice it. Grandma would never cut the cornbread in her beautiful cast iron pan nor would she allow it to sit crust-side down in the pan! She said it would get soggy, or maybe it would start to blacken from the residual heat- I wouldn't know as she taught me never leave it in the pan, and I haven't for 60 years!"

Preheat pan with bacon drippings: Put the bacon drippings in a 9 or 10-inch well-seasoned cast iron skillet and put the skillet into the oven. Then preheat the oven to 400°F with the skillet inside. (If you don't have an iron skillet, you can use an uncovered Dutch oven or a metal cake pan.)

Make the batter: Whisk together all the dry ingredients (cornmeal, baking soda, salt, sugar if using) in a large bowl. In another bowl, beat the egg (if using) and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter.

Pour batter into hot skillet and bake: When the oven is hot, take out the skillet (carefully, as the handle will be hot!). Add the cornbread batter and make sure it is evenly distributed in the skillet.
Bake at 400°F for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.

Rest bread in skillet, then serve: Let the bread rest for 10 to 30 minutes in the skillet before cutting it into wedges and serving.
To store, let the cornbread cool, then remove from pan and wrap in plastic wrap or transfer to an airtight container. Store at room temp for 2 to 3 days
To avoid burning your hand because you've forgotten the pan is hot, I recommend placing a pot holder on the pan's handle while the cornbread is resting, or cooling the handle down a bit with an ice cube.

"Baking powder not baking soda makes a huge difference."

"I made cornbread for the first time here in London England  having read about it so much. We loved it and ate it with an enchilada chicken casserole. The reason for not giving it 5 stars is because I thought it a bit salty. Shopping for groceries on line because we are in partial lockdown means that I get bored cooking the same food all the time so this made a nice change."

This easy slow cooker meatball recipe uses a blend of beef and Italian turkey sausage for a lightened-up version that still makes a flavorful, juicy meatball. Perfect for a weeknight dinner served over pasta or with toothpicks at tailgating party!

Slow Cooker Meatballs in Tomato Sauce

tomatoes

onion,

bay leaf

sugar

red pepper flakes

pepper

bread crumbs

milk

garlic

parsley leaves

Pecorino Romano or Parmesan cheese

Italian turkey sausage

"Do you think you could use ricotta cheese in place of milk?  Thanks in advance"

"Wanting to try this recipe.  When you mention breadcrumbs are you talking about fresh breadcrumbs (as in making a panade)  or are the breadcrumbs dried or could use panko in that case?  Thank you"

"Hi, will try this on the weekend. Wondering if I should sear the meatballs first?"

Make the sauce: Set your slow cooker to low, then add the crushed tomatoes, onion, bay leaf, sugar, red pepper flakes, salt, and pepper. Give it a quick stir to combine everything.

Soak the breadcrumbs: In a medium-sized bowl, combine the breadcrumbs and milk.

Add the other meatball ingredients: In the same bowl with the breadcrumbs, add the garlic, onion, parsley leaves, pepper, salt, oregano, cheese, and egg. Mix it all together with a fork. Add the beef and turkey. Use your hands to mix everything together just enough to be combined.

Shape the meatballs: These can be quite sticky. If you keep your hands wet with water, it is much easier to roll the meat into balls. Alternatively, you can use a small #40 cookie scoop. I like to make meatballs that are smaller than a golf ball.
Pinch off about a tablespoon of meat, roll it in your hands and place it directly into the sauce. Repeat until all the meatballs are made. Some of the meatballs will not be submerged in the sauce. That’s ok. They will fall into the sauce as they cook. Do not worry.

Cover and cook: Secure the lid to your slow cooker and let it cook for as little as 5 hours on high or as many as 8 to 10 hours on low.

Serve: Serve these over spaghetti, on a hoagie bun for a meatball sandwich, or as a party appetizer on their own.
If you want to thicken the sauce, you can transfer it to a skillet set over medium-high heat and reduce it until it reaches your desired consistency. If the sauce has some fat floating on the top, just stir it in.

"Update. See third message below. Our son moved away about a 10 hour ride instead of 10 minutes. We made spaghetti and meatballs again and my wife said \"On my God these are the best meatballs that I ever ate.\" Now since our son  the bottomless pit is out of range, we are allowed to have leftovers. We had meatball subs the next day. My wife told me that they are even better the next day. Maybe you can mention not to eat all of them the first day or make twice as much. Thank you for such a good recipe."

"I’d give this six stars if I could.  I made it in the instant pot on high for ten minutes."

Such a satisfying combo! Italian sausages cooked with bell peppers, sweet onions, crushed tomatoes, and garlic. Served on a hoagie roll or over pasta or polenta.

Sausage, Peppers, and Onions

sausage

green bell pepper,

red bell pepper,

bell pepper of another color (yellow or orange

garlic cloves,

large sweet or yellow onion,

Marsala or red wine (optional)

red pepper flakes (optional)

"Loved it...added quartered button mushrooms after the onions and peppers had softened. Served with carrot, butternut and sweet potato mash."

Brown the sausages: Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly.
If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.

Sauté the onions, peppers, and garlic: Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often.
Once the onions and peppers soften, sprinkle some salt on them. Once you get some blackening from a good sear on the onions and peppers, add the garlic, and cook for one more minute.

Deglaze pan with wine (optional): Add the Marsala or red wine if you are using. Scrape the bottom of the pan with a metal spatula or wooden spoon to release all the browned and blackened bits. Let the wine cook down by half.

Simmer all the ingredients: Add the tomatoes, oregano, and red pepper flakes (if using) and stir well to combine. Add the sausages back in. Bring to a simmer. then reduce the heat to low.
Cover and simmer until the peppers are soft and the sausages are cooked through, about 20 minutes.

Serve: Serve over polenta, penne pasta, or load it up on a hoagie roll. Sausage and peppers and onions will keep for several days in the fridge.

"This might be the wine talking  -cuz I popped open a bottle for ‘deglazing’ ;)- but this was an amazing recipe. It was rich, savory, forgiving (I made a few mistakes) and simple. I’m doing Low carb right now so unfortunately couldn’t put this on a bun to sop up the extra sauce but I wish I could! Five stars, and WILL be making again."

"This recipe is SO delicious especially when you consider how easy it is to put together. Really a perfect weeknight one pan dinner. I found pretzel sausage buns  at the supermarket (ones WITHOUT salt) and when I filled the pretzel buns with this recipe my husband was in heaven. I doubled the recipe hoping to freeze some for a lazy day but my family did not leave ANY leftovers. I Halved the amount of tomatoes because we are just not the biggest tomato lovers And the recipe still came out perfect.   Try it out ASAP !"

"I use a whole whole can of San Marzano crushed tomatoes and slow cook it all with sliced sausage. Put that over a large rounded pasta and you have a delicious gravy! I like to brown everything then set to a simmer for an hour - but outside of that - this recipe is perfect, I just modified to make it more a pasta than a hogie."

https://www.simplyrecipes.com/video_src?vid=5823581047001

These wings, packed with Sichuan pepper and fresh spices, are at once mouth-numbing and wonderfully flavorful.

Hot and Numbing Xi'an-Style Oven-Fried Chicken Wings Recipe

chicken wings,

baking powder

whole cumin seed

whole fennel seed

red pepper flakes (preferably Thai)

whole Sichuan peppercorns, seeds removed (see note)

brown sugar

cilantro

Line rimmed baking sheet with aluminum foil, and set rack inside. Carefully dry chicken wings with paper towels. Place 1/3 of wings in large bowl, sprinkle with 1 teaspoon baking powder and 1 teaspoon salt, and toss until thoroughly and evenly coated. Place on rack, leaving slight space between each wing. Repeat with remaining two batches of wings.

Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours, and up to 18 hours.

Adjust oven rack to upper-middle position and preheat oven to 450°F. Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 25 minutes longer.

Meanwhile, combine cumin, fennel, pepper flakes, and Sichuan peppercorns in a small skillet and toast over medium-low heat until fragrant, about 1 minute. Transfer to a mortar and pestle or a spice grinder. Add remaining 1/2 tablespoon salt and sugar and grind until a rough powder is formed. 

When wings are finished, transfer to a large bowl and toss with oil. Add half of the spice powder and all of the cilantro and scallions. Toss until coated. Taste one wing, then add more spice powder to taste. Serve immediately.

Flavor-packed, dry-rubbed chicken wings with a tangy, Alabama-style white barbecue sauce.

Zesty Oven-Baked Chicken Wings With Alabama White Sauce Recipe

For the Wings:

(1.4kg) chicken wings,

(12 grams) baking powder

(8 grams) smoked paprika

(8 grams) ground cumin

(6 grams) garlic powder

(4 grams) chili powder

(4 grams) light brown sugar

lemon

(4 grams) mustard powder

For the Alabama White Sauce:

(475 milliliters) mayonnaise

(175 milliliters) apple cider vinegar

(15 milliliters) prepared horseradish

(8 grams) black pepper

mustard powder

cayenne pepper

of 1 lemon, to taste

flat-leaf parsley,

Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Dry chicken wings as much as possible by blotting with paper towels. Place wings in a large bowl and set aside.

In a small bowl, whisk together baking powder, salt, smoked paprika, cumin, garlic powder, onion powder, chili powder, brown sugar, lemon zest, and mustard powder. Sprinkle the spice mixture all over the wings, tossing to coat evenly. Place wings on the prepared wire rack, leaving a bit of space between each piece for the air to circulate.

Refrigerate wings, uncovered, at least 8 and up to 24 hours.

Meanwhile, for the Alabama White Sauce: In a large bowl, whisk together mayonnaise, cider vinegar, horseradish, black pepper, salt, mustard powder, and cayenne pepper. Whisk in lemon juice to taste. Cover and refrigerate at least 1 hour.

Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Bake the chicken wings for 20 minutes, flip, then continue to cook until crisp and golden brown, about 30 minutes longer, flipping a few more times towards the end.

Serve the wings with the Alabama white sauce and topped with chopped parsley. 

The key to these slow-cooker Thai-style chicken meatballs is to understand that the sauce gets better as it slowly cooks, but the meatballs don't. To fix that, we first cook the sticky sauce, packed with aromatics like lemongrass, ginger, and chilies, then add the flavorful meatballs right at the end just to cook them through. Crushed peanuts, scallion, and fresh lime juice finish it off for added texture, fresh flavor, and bright balance.

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