Doner Kebabs

I found this a while ago on ChowHound, and it's just simply amazing. My Cousin was recently talking about Doner Kebabs and it reminded me that I had this recipe.  Since I'm moving to a Low GI lifestyle, this fits pretty well.

2 lbs ground lamb
2 tsp salt
1 1/2 tsp ground black pepper
2 tsp flour
3 tsp ground oregano
1 1/2 tsp italian seasoning
1 1/2 garlic powder
1 1/2 tsp onion powder
1 1/2 tsp dried mustard
1 tsp cayenne
1/2 tsp paprika

Put all ingredients into a mixer with a dough hook and mix for 30 minutes. 

The end result should be pulverized meat. 

 Form meat into a loaf, and wrap in foil. Double, maybe triple wrap it. It will hold the juices in. 

Bake at 350 for 45 minutes to an hour. 

Make sure the loaf is pressed really tight before you bake. 

When it's done, slice very thin.

NOTE: If you happen to have a vertical spit,/rotisserie you can make the meat in to a cone and cook it that way

What do you do with the meat once it's prepared?

Throw it in a pita (This makes it no longer Low GI) with feta cheese, lettuce, tomato, etc...  Build your own adventure!

This recipe was snatched from the comment on this ChowHound Recipe

Amazing Slow Cooker Chicken Recipe

Whilst trolling the internet, I stumbled across this site:

http://todayscreativeblog.net/cafe-rio-recipe/


This recipe is nothing short of AMAZING.

I ended up getting some Mission Extra Thin Yellow Corn Tortillas to keep my calories down, but no modifications needed to this recipe. It's amazing as is.

Mix the following in your slow cooker:

1 cup zesty italian dressing
2 tbsp minced garlic
1 tbsp chili powder
1 tbsp ground cumin
2 1oz Ranch dressing packets (mixed with 1 cup water)

Drop 4 pounds of bonless skinless chicken breasts on the mixture. Move everything around to coat it.

Cook on high for 7-8 hours. Flip the chicken halfway through if you are around, if not, no harm in leaving it rest.

Once done, shred it up and toss it on some taco shells.

Breaded [Insert Meat Here]

We use this super easy method for making delicious breaded meats (namely pork tenderloins). You can also try cube steak or thin chicken.

Ingredients:

Breading:
Flour
Salt
Pepper
Hoobly Joobly/Huskie Homicide

Egg Wash:
Eggs
Milk

Frying:
Oil

In a cast iron skillet, heat up about 1/2-1 inch of oil to medium low.

Make the egg wash by whisking up eggs and milk with a 1/1Tbsp ratio (1 egg, 1 tbsp milk) in to a bowl. It's not a science, but it seems to work for me. If it's too slimy and eggy, try 2 tbsp milk per egg. I usually go through 2-4 eggs.

To make the breading, put flour in a bowl (1-2 cups at a time for small batch, 4-5 cups for big batches).  Throw in salt, pepper and Hoobly/Homicide and mix. You are going for a dirty look. Again, not a science, you just want the flour to look dirty.  If you are looking for spice, feel free to drop in some ground cayenne, habanero, etc...

With one hand, dip the meat in the egg wash, and then transfer to the flour bowl. With your other hand, cover the meat with the flour mixture. With the flour hand, put the meat back in the egg wash. Use your egg hand to cover the meat in the egg wash.  Transfer to the flour bowl again, and use your flour hand to get the meat covered in the flour mixture.

Place the doubly coated meat into the skillet, and let it cook for a bit. you can check it occasionally, but let it be for at least 5 minutes before checking on it. What we are going for here is a slow cook as opposed to a flash fry.  Flip the meat once the side in the oil is golden brown. The second side should get golden brown pretty quickly.

Serve on french bread with Hoobly Mayo, maybe some onions, cheese and/or bacon

Zzzip! Zip go the Zippers!

So, Saturday is homecoming at my beloved NIU. It will mark the 3rd of 4 homecoming games in a row for my Huskies.  @Purdue (W), @ Kent State (W), Akron, @Central Michigan.  In honor of playing the Akron Zips (fear the dadgum Roo), I'm going with Roo Chili this weekend.  This is a recipe from my good buddy Casey (with a minor modification to use Hoobly Joobly/Huskie Homicide in place of Tony Cachere's

The Meaty Part

1 pound of meat  (We are using Roo, but venison is also a tasty choice)
1/2 med white onion diced
2 jalapenos diced
1 "hotter" pepper diced (perhaps an Anaheim or habanero)
1 tbsp olive oil

Put oil into a pan (I prefer cast iron) and heat over medium-high heat
Put onions in pan and cook until clear
Put peppers and meat in to pan, and brown the meat (I throw some Hoobly Joobly/Huskie Homicide on this mixture, but that's an optional step)

The Sauce and the Flava

1 Large can of Tomatoes and chilis (Like this one: Petite Diced Tomatoes with Green Chilies
1 can Black Beans (Reduced Sodium version of: Bush's Black Beans)
1 can Dark Read Beans (Reduced Sodium version of: Bush's Dark Red Beans)
1 can medium or hot chili beans (Hot or Medium version of: Bush's Chili Beans)
1 can water

Put everything above into a CrockPot (including the meat mixture)

Sprinkle on enough black pepper to create a thin coating across the top of the ingredients
Repeat with Hoobly Joobly/Huskie Homicide
Add Chili Powder to taste

Set the crockpot to low, and cook for 8 hours.

Be sure to test the flavor after a couple hours and adjust spices accordingly

Spicy Teriyaki Hawk Wings

In prepration for the Northern Ilinois @ Iowa game this past weekend, I decided I needed a themed food. We've done Roo Chili when we've played Akron, Frog Legs for TCU and eagle eggs when playing Eastern Michigan. I decided to take an old Betty Crocker recipe and modify it a bit for this game.

The original recipe is here:  http://www.bettycrocker.com/recipes/slow-cooker-teriyaki-chicken-wings/6a08731d-b616-4293-b9f6-a1ed29a3aabc

Here's what I did:


I combined the following in a big bowl:

1&1/2 cups granulated sugar
1 cup packed brown sugar
2 teaspoons minced fire roasted garlic
2 teaspoons ground ginger (I use the Spice World jarred versions for both this and the garlic)
2 cups soy sauce (Kikkoman, don't be a cheap ass)
1&1/2 cups water
1/2 cup pineapple juice
1/2 cup vegetable oil
The amount of the following varies according to taste preferences
Hoobly Joobly/Huskie Homicide Seasoning (Any cajun seasoning should work, but this is my homemade special)
Ground Habanero
Ground Red Pepper
Ground White Pepper
Ground Black Pepper
Ground Cayenne Pepper
Crushed Red Pepper  (Use more than one kind of pepper to help increase the feeling of heat)
Sriracha ( I used a 10 second squirt to start)


I then added the following to the bowl
2 2.5lb bags of tyson frozen chicken wings (try to shoot for 4-5 pounds of chicken wings)

Mix the wings around and get them all covered.

Cover the bowl and put that magic concoction in the fridge and let it sit overnight (don't try to shortcut this, your patience will be rewarded)

The next morning, dump the whole bowl of goodness into a crock pot and cook on high for 4 hours.

Once the 4 hours has passed, remove the wings and let them cool.

While the wings are cooling, strain out the liquid from the crockpot into a pan

Put the pan on the stove and bring the liquid to a boil. (You can throw in some more homicide and/or some more sriracha if you aren't scared)

While the liquid is coming to a boil, mix up some corn starch and cold water (read the package for ratios)

Whisk this corn starch concoction into the boiling liquid from the crock pot.

I used 4 tablespoons of corn starch, but experiment on your own and get the sauce to how you like it.

Once mixed well, let boil for a few minutes.

Strain the sauce again, and let cool.

Once cooled, put the wings and sauce in a freezer bag, seal it up and toss it in the fridge.

Once you are ready to cook the wings, empty the contents of the bag directly onto a grill (the tailgating method) and get a high heat going to sear the outside of the wings

Alternative: Empty the contents of the bag onto a cookie sheet and broil the wings on high for a few minutes a side to achieve the same results.

If done right, the wings will have a sweet flavor with some heat that will sneak up on you.

Good luck, and hope you enjoy the wings as much as we did.  Go Huskies!

Apparently I fail at technology

Not sure how I killed all the old blog posts, but I did. I'm going to start recreating them from scratch...my bad

Hoobly Mayo

This is a  tasty cajun mayo for sandwiches

1 Cup Mayo (the thicker the better. I use the State Fair brand mayo from walmart)
1 Tbsp Hooby Joobly/Huskie Homicide

Just like the dip, you put it in the fridge for 3 hours minimum (preferably overnight) to get the right consistency and color.