The Chicago Grilling Club beefs up for the Super Bowl.
ManBQue (www.manbque.com) is a Chicago based grilling club with 10 chapters, from Philly to San Diego as well as Costa Rica and Mexico. So over 1,000 members and growing. It's a social event for men to network, try new meat and beer. It rests on three equally important pillars: good food straight from the grill, cold, delicious adult beverages, and the perfect music rising above the din of conversation.
This morning the guys from ManBQue will be showing us 3 different Super Bowl Recipes:
RED BULL WINGS THAT GIVE YOU WINGS:
3-1/2 pounds chicken wings 1 cup soy sauce 1/2 cup molasses1 1/2 cup Red Bull (Original flavor, sweetened) 1/2 teaspoon Tabasco sauce 2 cloves garlic, minced 1 teaspoon garlic powder 1-1/2 teaspoons onion powder 1 teaspoon ground ginger
1. Place chicken in a shallow, large sized dish.
2. In a medium bowl, mix soy sauce, molasses, Red Bull, Tabasco sauce, minced garlic, garlic and onion powder and ground ginger. Pour the mixture over the chicken.
3. Cover and refrigerate for approximately 1 hour (at least), turning occasionally. Note: You can also put the chicken wings in a zip loc bag and marinate them that way.
4. Preheat oven to 375 degrees F (190 degrees C).
5. It's best to cook on an outdoor grill or on a oven rack with grates, so the wings dont burn/stick.
6. Bake in preheated oven for approximately 60 minutes.
7. Make two batches of the marinating mixture. One for marinating and the second for brushing the chicken wings with.
8. Turn chicken wings only once.
9. Once wings are done, baste the wings with the non-marinade sauce.
CRAB CAKE MINI SAMMI (Baltimore Ravens)
-1 pound crabmeat
-2 slices white bread, crusts trimmed
-1 egg, beaten
-1 tablespoon mayonnaise
-1 teaspoon Dijon mustard
-1 teaspoon Worcestershire sauce
-1 tablespoon Old Bay Seasoning
-2 tablespoons butter
1. Pick the crab meat to remove any remaining pieces of shell.
2. Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
3. Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.
HANGER STEAK SANDWICH (San Francisco 49ers)
2 lb hanger steak
4 tbsp grapeseed or vegetable oil
1 tbsp kosher salt
1 tbsp whole peppercorns, cracked
1/2 tsp garlic powder
4 sprigs thyme, plucked
2 sprigs basil, chopped
Pat steak dry, whisk ingredients together. Place steak in a large zip-top plastic bag and pour marinade over. Let sit in refrigerator while you make the aioli and relish.
4 large shallots, sliced into rings
1/2 c white wine vinegar
1 tbsp balsamic vinegar
6 tbsp sugar
3 tbsp kosher salt
1 1/4 c water
Place sliced shallots in a large heatproof bowl. Stir vinegar, sugar, and salt into water until sugar and salt dissolve. Bring to a boil, then pour over shallots and cover bowl with a sheet pan or plastic wrap. Let sit 30 minutes, then remove from liquid. Save liquid for storing leftover shallots.
[Sweet onion aioli]
2 egg yolks
1 tbsp Dijon mustard
1 tbsp lemon juice
2 tbsp white wine vinegar
1 clove garlic, minced
1 c vegetable oil
(Alternately, all of the above can be substituted with just over 1 c store-bought mayo. Not quite as good, but still very good.)
1/4 c sweet yellow onion, grated and caramelized
2 tsp sweet relish
Salt and pepper, to taste
Place the egg yolks, dijon, lemon juice, garlic, and vinegar in a food processor or large bowl. Process(or whisk) to combine ingredients, then feed in the oil in a thin stream, until the mixture comes together into a thick, smooth mayonnaise. Stir in the onion and relish. Taste for seasoning and adjust with salt, pepper, or additional lemon juice.
1 lb cherry tomatoes, cut into quarters
2 California avocados, pitted and chopped
1/2 c red onion, sliced thin and chopped (about 1 medium-sized red onion)
1 tbsp fresh chopped basil
1 1/2 tbsp olive oil
2 tsp fresh lime juice
Kosher salt, to taste
Toss together tomatoes, avocado, and onion in a large bowl. Pour oil over, add herbs, and toss until evenly coated.
Add lime juice, taste, and adjust seasoning with salt and pepper.
[Finishing the sandwiches]
8 thick slices sourdough bread (or 4 crusty sourdough rolls, split)
Olive oil, to brush on bread
1. Heat the grill to high (550+), leaving one side cool for indirect grilling. Scrape and oil the grate.
2. Remove the steaks from the marinade, shaking off excess
3. Grill hanger steaks 2 minutes per side, depending on thickness, over direct heat to sear. From there, use an instant-read themometer to cook the steak over indirect heat to your desired doneness.
- 125-130: Rare
- 130-140: Medium-rare
- 140-150: Medium
- 150-155: Medium well
- 160-100,000: Well done. Grey. Generally sad-looking. Congratulations, you've killed it.
4. Remove the steaks from the grill, rest under a piece of aluminum foil loosely tented over it to give it time to retain its juices (this is the most important part of cooking a steak).
5. While the grill's not doing anything and the meat is resting, brush your sourdough with oil and grill to toast. Even 15-20 seconds a side should do it if the grill's still very hot. Pay attention not to burn any of the bread.
6. Angle your sharpest knife relative to an acute angle from the cutting board and slice the meat as thinly as you can across the grain.
7. Smear both sides of the bread with a bit of the aioli. Top with a quarter of the beef, the relish, the pickled shallots, and the greens. Press it all together, slice in half (or triangles if you're one of those people), and prepare to watch Colin Kapernick destroy the Ravens defense.
John will talk about the invention of the sourdough loaf in SF and its place in the city's vast culinary history and impressive current reputation. The sandwich itself uses a butcher's cut, which speaks to a lot of the rustic mentality and sustainability issues that a lot of San Franciscan chefs like to push to the fore. The toppings are fresh and simple in the region's style, used to highlight the juicy steak at the center of the sandwich, and the sauce provides a creamy counter to the richness of the steak and the crunch of the tomatoes and greens. Also, avocados = California. That's just a fact.
He'll address the marinade, the importance of resting a steak, slicing thin and across the grain for a better bite, and/or quick-picking shallots.