Let’s Get Cooking
May 30th, 2008We’re inspired. How can we not be? As huge Oregon State Beaver fans, we’re still recovering from one of the greatest games in our football history. OSU’s defeat over USC was headline news all weekend!
Needless to say, everyone at Barhyte is starting to warm up for the next game: OSU vs. Utah on Thursday, October 2. So since we’ll be watching this game at home, we thought we’d put together a tailgate-at-home menu to keep the energy high. Here’s what we’ve got in mind:
Rogue Dead Guy Ale (hey, it’s almost Halloween – seems like a good choice!)
Jalapeno Poppers
Mom Barhyte’s Hot Flash Chicken Wedge (see below)
Pineapple Coleslaw
Garlic Breadsticks
Mom Barhyte’s Hot Flash Chicken Wedge Recipe:
Prep Time: Approx. 15 minutes (plus time for marinating)
Ingredients:
1 lb. chicken breast, cut into chunks
1/3 bottle (approx. 4 oz) Saucy Mama’s Hot Wing Sauce
1/3 bottle (approx. 4 oz.) Tailgate Bacon Blue Cheese Wing Dip
4 oz. crumbled Maytag Blue Cheese
1 head iceberg lettuce, cut into 4 wedges (look for lettuce heads that are tight; if it is squishy, it will fall apart when it is cut into wedges).
Instructions:
Cut up chicken into small cubes; mix into zip-top bag with Saucy Mama’s Hot Wing Sauce. Shake well and marinate for as little as 20 minutes, or as long as overnight. Drizzle olive oil into frying pan heated to medium – enough to lightly coat the pan. Add chicken and marinade mix, cooking until done and lightly caramelized (approx. 15 minutes).
On separate platter, drizzle Tailgate Bacon Blue Cheese Wing Dip over lettuce wedges. Spoon hot chicken over top of wedges. Finish with crumbled Maytag Blue Cheese. Serve with ice-cold matchstick slices of carrots and celery. Serves four.
Do you have any great taligating menus to share? Great recipes! Post them as a comment (and ideally, a recipe or two), and I’ll select one name at random next week to receive a 12-bottle case of our favorite Barhyte Tailgate sauces and mustards!