This is my Season One Wrap! I talk about different shows, what is coming in Season Two, and I even threw in some bloopers at the end! Thank you everyone for a great Season One! Working on Season two now, and even adding a new category or two for different types of new episodes! Enjoy everyone, I had a frikin blast!
My friend Gord, from the Great White North, has been my wing buddy for over a decade. If you do not have a wing buddy, I feel sorry for you! We exchange recipes and make improvements on each others recipes, as well as getting together and making mountains of wings.
Gord has taken a very simple recipe of mine, and turned it into something wonderful! I now use his recipe instead of mine for these Dat’l wings! These turn out to be medium hot (compared to his Napalm wing recipe!…lol), but can easily be made as hot as you like them.
This is a sweet/hot wing recipe and makes a GREAT compliment to have WITH the wings I have shown you how to make in an earlier show. In fact, we always make them together, usually along with 2 other kinds and gorge for several days! If you have an afternoon, I cannot recommend this enough, way WAY worth the time and effort! In fact, we make a double batch usually so that I can jar and store a bunch of this for later use! Enjoy!
1 Sweet White Onion (Large)
1 Vidalia Onion (Large)
1 1/2 Cup Port (Something you would drink)
3/4 cup Balsamic Vinegar
1/2 Cup Red Wine Vinegar
1 Cup Water
1/2 Cup Brown Sugar
14 ounces Dat’l Do It Sauce
several drops Habanero Extract
1 drop 357 Mad Dog Sauce
2 ounces Jalapeno Tabasco
Measuring cups (2 cup Pyrex)
Large sauce pan
Sheet pan (s)
Brush for painting wings
Bowl for dipping wings
The chocolate & fondant covered strawberries is a recipe I have been working on and trying to perfect for about 20 years. I have tried various ways of applying the fondant from cold dipped to hot dipped. This recipe has me wrapping fondant around the strawberries before dipping them in chocolate. What you get is a chocolate shell filled with strawberry and sugar juice, a strawberry, and a small fluffy pad of fondant… many different layers & flavors, all of which boarder on almost “too sweet”… but not quite!
The cordial recipe is just for fun, I brought it along because when strawberries are in season, you need to do as much with them as possible, and also to be able to time/gauge when my chocolates are ready inside! This is a great way to judge, as when the cordial is ready, the chocolates are too! This can be anywhere from 4-10 days. (The longer the better!
The idea for this came from a chocolate place called “Betsy Anne” out of PA. They have been around since 1938-ish. I have to say, making them myself they taste much better though. More strawberry taste. Theirs are great, but with anything, when you can make it yourself and you use the best ingredients… it taste’s better!
Ingredients: Chocolate Fondant Covered Strawberries:
2 lbs+ 10x Powdered sugar (pure cane)
2 lb-ish Melting bar (Milk or Dark Chocolate)
1/2 cup Light Corn Syrup
1 TBL Glycerin
1/4 cup cold water
24-36 Strawberries topped
Ingredients: Strawberry Cordial!
24-36oz of good vodka
24-360z Strawberries forthed
1/2-1 Cup granulated sugar
1-1 1/2 cups water
Equipment: Chocolate Fondant Covered Strawberries:
Small Crock-pot or double boiler
Rolling pin with hair elastics (new) or a fondant rolling pin
2 cookie sheets
Egg dipper (from those cheap egg coloring kits)
Equipment: Strawberry Cordial!
Medium Sauce Pan
Coffee filter (round is better than funnel shape)
Empty Vodka bottles or Mason jars
Small bowl for left over strawberries
This is my Beef & Bean Chili recipe that has taken me years to get where I want it. When I make this for me I make it a lot hotter than this… which is easily done by just doubling or tripling the hot sauces/extracts I add, as well as doubling the jalapenos. This recipe makes a lot and that is what makes this a good side for gatherings! A little fresh red onion and Mexican cheese, and you have a great side to ribs or pulled pork!
Make no mistake, this recipe will take you some time! This is an all day prep & cook. You can really tell it is food of love when you taste it. So many layers, and a great fresh tastes melded together. Fresh peppers mixed with hot extracts and fresh vegetables, layered with savory, hot, & hotter! That fresh red onion crunch and the soft tenderness of the beef… this is so good!
Storage can be in gallon zip locks flattened with the air removed. they stack in the freezer if done right, and this comes out fine after being frozen!
Do this once my way, then make it your own! Take the time and do it the long way, and see for yourself the difference between throwing a meal together, and the tastes, flavors, and layers that is food of love!
4-5 lbs of lean beef cut into 1/2 – 1 inch cubes
3lbs of light red kidney beans (approx – can be a bit more or less depending on can volume)
3lbs dark red kidney beans (approx – can be a bit more or less depending on can volume)
1 28oz can tomato sauce
1 28oz can tomato puree
1 18oz can tomato paste (I recommend Contadina if you can find it)
2 large onions
2 large bell peppers
8 fresh jalapenos – 2 whole, 2 cut and added to slurry, 4 diced
1 Whole clove of garlic minced
2 Cups of Merlot (or your favorite red wine)
16-20 oz beer (homebrew preferred)
2 big Bay leaves
2-3 jalapenos in Adobo sauce (La Costena is what I use)
3 Tbls of organic Chili powder
1 tsp Cumin
1/2 cup packed dark brown sugar
3-6 drops Mad Dog Revenge Habanero chili extract
4-5 drops Arizona Gunslinger Habanero pepper sauce
3-4 drops Mad Dog 357
2 Tbls Paprika
1 heaping tsp Cayenne pepper
Black pepper (approx 2 Tbl)
White Pepper (approx 2-3 Tbls)
Juice from 1/2 lime
1 Tbl Bourbon (get the good stuff)
Kosher salt & pepper for seasoning veggies
1 fresh red onion (dice as needed)
Stock pot with lid
Measuring cups & spoons
This is an Italian pasta red sauce that has been in my family for generations. This is my version of it. Some recipes handed down through families are good for each person to make their own, or are recipes that just need to stay the exact way they handed handed down. This one is one of those that you make for a while as written, then turn into your own recipe with the things your family like. This is my twist on my family’s Italian pasta red sauce… and it’s DAMN GOOD!…lol I have worked on this recipe for over 20 years, and will probably do so for another 40! I have incorporated meatballs from my wife’s family into the sauce too!
This is actually a double show in that I show you two different ways to make the sauce. Once is full of meats and vegetable chunks that you freeze the left overs and use throughout the month. The other is a smoother sauce that you can jar/can and leave on the shelf to be enjoyed any time in the future. My son loves pasta, so we jar his sauce in smaller mason jars so that he can have spaghetti whenever he desires. Our sauce, however, should not be canned due to the meats and veggie chunks. Although in certain instances you can jar veggies and or meats… this is not an instance that lends itself to it.
This has fresh mushrooms, hot Italian sausage, meatballs from my wife’s Italian family, chunks of burger, onions, peppers, wine, all kinds of spices… mmmmmmm!
The very best thing about this recipe it is allows you to add whatever you want or like, then over time, it becomes YOURS!!!! Let’s face it… these kinds of recipes are the very best, as any recipe that can be changed easily to become your own version over time… is what cooking is all about!
2 28 ounce cans of Contadina Tomato Sauce
2 28 ounce cans of Contadina Tomato Puree
1 18 ounce can of Contadina Tomato Paste
1/2 cup Italian bread crumbs (MUST be Italian bread crumbs)
1/4 cup Parmigiano-Reggiano shake cheese
12+ links of Hot Italian Sausage cut into thirds
1 lb hamburger browned and crumbled & drained
1 lb+ meatballs (or as many as you want)
2 green peppers diced
1 LARGE or 2 medium onions diced
1 whole bulb of garlic peeled & minced very fine
1 carrot washed, halved & unpeeled
2 TBLs of sugar (This is a no-no to most Italians, but I feel it is needed for this recipe)
1 cup of Merlot (or your favorite red wine…try Merlot first)
1/2 cup water swished through empty cans of sauce & puree
I large package of thick sliced mushrooms (or cut your own fresh mushrooms, the thicker the better)
2 Bay leaves
Large stock pot (or any large pot) with lid
Measuring cups & spoons
Large spoon for stirring
(Alternative recipe will need:)
Small to medium mason jars
Watch the video silly!
AND watch EP1106 on canning!
I noticed a number of years ago that store bought beer would give me headaches. This wasn’t always the case. There was a time when I could drink it. Something changed, something they used to make the beer. I then noticed I didnt have that issue when I visited England and had pints at the pub. This sent me on a mission to brew my own beer, and see if I got the headaches. I didn’t. Now I only use & drink beer I make. No headaches for Andy!
Brewing is very simple and done from a small handful of ingredients… however, it is the most fought about thing in food/brewing circles I have ever seen.
What I have done here is shown you how “I” make my beer. This is what works for me. You may find other ways to do this out there, heck you may do it differently yourself… this is what works for me.
Although I mostly cook with it, every once in a while I will enjoy an Imperial pint of Lager from the Menu From Mars brewery! Fresh, clean, and NO CHEMICALS!!!!
Homebrewers are the Gourmets of the beer world. There are so many possibilities it will make your head spin! Which makes this damn interesting!
This is fun, less expensive than most beer, and is tastes like nothing else. If you have never had a fresh homemade brew… you are really missing out!
Ingredients for Lager:
**Amounts may vary depending on where you get your supplies & what you are making.
Fresh cracked grains
Malt Extract (can be done with grains as well)
Hops 2-3 different kinds (can be pellets)
Clean filtered water
(all of this can be provided in the correct amounts from your local homebrew supplier)
Two 7 gallon buckets with spout
Cheese cloth bag/Grain bag
24 bottles (22 ounce) & caps
Strainer (with catchers)
Pan with towel
Grain alcohol (optional)
Rubbermaid 30 gallon tote (or kiddie pool!)
Home of the Rocket!
This is a review of one of my favorite foods on the planet! A Marc Anthony on a Fantini sub roll from Benedetti’s Deli in Haverhill, MA!
The family who owner operate this (Mary, Marc, & Ed) are some of the nicest people on the planet!
They really go the extra mile, make great subs on fresh bakery bread (from across the street!), and just make the whole experience a memory!
Beautiful food that is inexpensive and DELICIOUS! You will NEVER EVER convince me that there is a better sub place anywhere in the world… and for good reason!
Watch the show, but more importantly, go there and have one for yourself! You will not be sorry!
350 Washington Street
Haverhill, MA 03832