Greetings Gamers! Do you remember Saturday morning cartoons? I do. Few things brought as much excitement as getting up Saturday morning knowing I had a few hours of uninterrupted cartoons ahead of me.
Recently, I’ve recaptured some of this joy by getting up before my kids on Saturdays for a couple hours of gaming before the Saturday madness begins. This weekend, I woke a touch hungry and craving something sweet and savory. A quick search of my inventory revealed eggs, bacon, Bisquick (TM), and vanilla ice cream. Seems an odd combination, but waffle sundaes were in my future.
Care to indulge your sweet tooth? Here’s what you’ll need:
1-2 slices of bacon
1 scoop vanilla ice cream
2 tablespoons maple syrup
1 1/2 cup bisquick
3/4 cup milk
2 tablespoons sugar
2 Teaspoon vegetable oil
2 eggs, yolks and whites separated
1/2 teaspoon vanilla
I followed this recipe for the waffles. Of course, you could always use some Eggos (TM), but what fun is that? If you happen to have a waffle baker with a light to tell you when they are done, ignore it. Remove the waffles when they stop steaming. Stack a couple waffles on a plate, add a scope of ice cream, drizzle on some maple syrup and dress it up with a slice or two of bacon. Poor the coffee out of your travel cup and into a proper mug and sit down a savor breakfast for once.
What’s Up Gamers? Summer has officially arrived in the Northeastern United States, and that means it’s time to get outside and start grilling! This week, some quick and easy surf and turf skewers (or kabobs if you prefer) that are sure to please. Here’s what you’ll need.
About 1 pound of steak. Pick a moist cut like a tenderloin or rib-eye
About 1 pound of large shrimp (oxymoron?), peeled and tailed
About 1 pound of golden yellow potatoes
2 large red peppers
2 medium onions
First, slice the potatoes into about 1 cm thick slices and boil them for about 15 minutes to cook through. While the potatoes are boiling, put your skewers together. Start by cutting the peppers into quarters and cleaning the seeds out, then slice the quarters into 1 inch pieces. Then slice each onion into 8 wedges by slicing in half along the middle, and sling each half into quarters. Alternate steak, pepper, shrimp and onions to build your skewers. To kick it up a notch, add some pineapple and cap each skewer with a button mushroom.
Set the grill up for direct heat. Once the coals are ready, add the skewers. Let them cook about 2 minutes on all four sides to make sure the steak is warmed to at least 120 F all the way through.
Once the skewers are done, set them aside to cool a bit and let the steak rest. Arrange the potato slices on the grill in a single layer. Cook them one or two minutes on a side, just long enough for grill marks to appear.
Put the spuds in a large bowl and toss them with some Parmesan cheese, salt, pepper and olive oil. Serve everything up with a nice glass of red wine and enjoy.
What’s Up Gamers? It’s been a while. This week we are cooking up an American summer time favorite, corn dogs. The key to corn dogs is the batter, you can use any old hot dogs as long as the batter has a good flavor and consistency. Here’s what you’ll need.
1 1/4 cups of flour
3/4 cup corn meal
3/4 cup milk
4 tbsp sugar
2 tbsp vegetable oil
1 tsp salt
2 tsp baking soda
Oil for frying
Sift together the flour, corn meal, baking soda, sugar and salt
Mix in the oil, eggs and flour and stir until you have a consistent batter with no dry lumps.
Heat a pan of oil to 350 F (180 C). Pat the hot dogs dry with a paper towel. Dip the hotdogs in the batter and rotate to coat evenly. You don’t need much.
Fry them one to two minutes on a side to cook the batter. I used some bamboo skewers as sticks for these.
Serve them up with your favorite sides. You can use any leftover batter to make hushpuppies, just leave the oil hot, and drop spoonfuls of batter into it and let them cook until cooked through.
It’s been a while gamers! As a peace offering for my long absence, I bring you baby back ribs!
First, you’ll need to prep the ribs for the BBQ. Turn them over and look at the back. There is a thin membrane here that you’ll want to remove. Some people just score it with a knife. Others leave it in place. I prefer to remove it. The easiest way I have found is to slide a butter knife in between the membrane and a bone and work it loose enough to get your finger under it, then pull it. You may need to use a paper towel to hold it so it doesn’t slip out of your hand.
With that removed, rub down both sides with some BBQ Rub. I am going with my old stand-by, Basic BBQ Rub by Steven Raichlen.
Let it sit for a bit while you get the fire set up. If you are using a grill, like I am in this post, you’ll want to set the grill up for indirect heat. Put all the coals on one side and set a drip pan under where you are going to set the ribs.
Bring the temperature up to around 300 F and let them go until they are done. You may need to add some fuel from time to time to keep the fire going. They can take anywhere from 2 to 4 hours, depending on how thick the meat is, and what temperature you are cooking at. As with most BBQ, its done when its done. To quickly check, pick a rack up by one end with a pair of tongs. It should bend 90 degrees.
Slice them up and serve with some cornbread, mixed veggies and sweet potato fries.