Recipes so good it oughta' be a sin!


Saturday, September 5, 2009

Are You Ready for Some Football?

This weekend kicks off the start of the college football season. All across the country tailgating is back in fashion and people are gathering in living rooms or sports bars to watch their favorite teams. College football in the south is very important and the rivalries are hard fought every year for bragging rights.

Football was the one sport my Dad and I enjoyed together. In fact, the last visit I had with him before his death was to watch a football game. A frequent accompaniment to our Saturday viewing when Clemson was on TV were Mama's Buffalo Wings and Raw Fries.

Both those dishes had their origins in sports bars. Raw Fries in particular seem to be a Southern thing. Try as I might, I have not found a single sports bar or wing place in Arizona that makes Raw Fries. So, for those who don't know Raw Fries can best be described as sort of a homemade potato chip. They're a bit thicker than "potato chips" though and also aren't as crisp. They're a wonderful and full potato flavored side dish. The added benefit is that you can also control how they are prepared - unlike packaged chips that are overloaded with salt and chemicals!

So, let's have a Football Party with some great Buffalo Wings and Raw Fries!

Buffalo Wings

Ingredients:

4 lbs Boneless Chicken Wings
1/2 cup hot sauce
1/2 Cup melted butter
3 Tbs vinegar
4 oz. Package Dry Ranch Dressing

Directions:

Pre-heat oven to 350 degrees F. Place wings in baking dish. Mix butter, hot sauce and vinegar and pour over chicken. Sprinkle with dry Ranch Dressing. Bake for 1 hour. Serve with celery sticks and ranch or blue cheese dressing for dipping.

Raw Fries

Ingredients:

2 lbs. potatoes (about 6 large)
5 cups Peanut Oil (or Canola Oil) for frying
Salt & Pepper to taste

Directions:

Wash the potatoes and cut into thin slices with skin on. You may use a mandolin slicer or food processor for consistent slices and speed. Heat oil in 10-inch skillet. When hot, place potatoes in oil and fry. Be sure not to overcrowd. Turn potatoes once with tongs for even browning. Remove from oil and drain on paper towels. Blot potatoes with another paper towel to remove excess oil. When all potatoes are done sprinkle with salt and pepper or use a seasoning salt for more kick! Serve in a basket or bowl lined with napkins!



 
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