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It will be the hometown Hamilton Tiger-Cats vs Saskatchewan in this Sunday’s 101st Grey Cup game, which is held in Regina this year. If you are not there to watch the big event, have your own tailgating party at home. Chef Michael P Clive is here with some great party recipes.
STUFFED CHICKEN WINGS
INGREDIENTS
12 large chicken wings
8 ounces ground bison
½ bottle of beer
½ cup pistachios, toasted and chopped
1 clove garlic, finely minced
½ teaspoon salt
1 teaspoon fresh thyme, minced
1 tablespoon olive oil
Freshly ground black pepper
Vegetable Oil for deep-frying
BUFFALO WING SAUCE
Ingredients:
8 tablespoons Louisiana hot sauce (Frank’s is the brand used in Buffalo)
8 tablespoons unsalted butter
1 ½ tablespoons white vinegar
¼ teaspoon cayenne pepper
1/8 teaspoon garlic powder
½ teaspoon Worcestershire sauce
Preparation:
Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
PREPARATION
1. Use a small, sharp knife to split the wings from the drums. Cut off the cartilage-covered tips of the wings, then use the tip of knife to gently separate the meat from bone all the way to the joint. Carefully push the flesh down to expose the bones and twist each bone out.
2. In a medium bowl, combine the bison, salt, garlic, thyme, beer, olive oil and freshly ground black pepper and set aside.
3. Use a teaspoon to fill each wing with bison mixture, but make sure not to overstuff them or wings will burst when frying.
4. Heat the oil to 350° in a deep fryer or a very large pot. Fry the wings for 10-12 minutes or until wings are golden brown. Toss liberally in the Buffalo wing sauce. Then devour.
FRIED CHICKEN & WAFFLES
INGREDIENTS
1 (3lb) fryer chicken, cut into 8 pieces,
1 cup all purpose flour
1 tablespoon Cajun seasoning
Vegetable oil, for frying
Buttermilk Waffles:
2 cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon sugar
¼ teaspoon salt
2 large eggs
4 tablespoons unsalted butter, melted
1 ½ cups buttermilk
½ bottle beer
½ Cup Maple Syrup
Chicken:
Heat enough vegetable oil to come about 1-inch up the sides of a large, deep cast iron skillet to 350 degrees F.
Rinse the chicken under cold running water and do not dry; leave wet. In a large sealable bag, combine the flour with the Cajun seasoning. Add the chicken pieces 1 at a time, seal, and shake to coat evenly. Remove and place on a wire rack over a baking sheet and let sit for 5 to 10 minutes.
Carefully add the chicken to the hot oil and fry, turning once, until golden brown and the meat is cooked through, 20 to 30 minutes (the thighs and legs will take longest to cook). Remove and drain on paper towels. Remove the pan from the heat and with a slotted spoon, scoop out any browned bits remaining in the pan and drain on paper towels.
Waffles:
Mix together the beer and maple syrup over low heat for 10 minutes.
Preheat a waffle iron and lightly grease. Into a large bowl, sift the dry ingredients together.
In a clean bowl, beat the eggs. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the dry ingredients, and mix well.
Pour the batter into the hot waffle iron and cook until golden brown and lightly crisp. Remove and if desired, top with a slice of butter, and serve with the chicken and maple syrup.
