This week, Ramone Dickerson and Joey Thompson, of 2 Fat 2 Fly and Wing City in Columbia, give you Gamecock game Day recipes inspired by the Kentucky Wildcats.
Think generous use of bourbon in the caramelized onions and blue cheese to flavor the wings.
Tag us on Facebook (as Eaton Wright), Instagram or Twitter (@thestate or @foodsusan) if you use these recipes. #Fork&Goal
Bourbon Brat Boom Bites
Serves 4-6 (depending on how hungry you are)
1/2 cup chopped sweet onion (about half of one large onion)
1 to 2 tablespoons butter
2 to 4 ounces bourbon
salt and sugar to taste
1 pound bratwurst, casings removed, or ground sausage
8 ounces shredded cheese (your choice)
10 ounces of Flamin’ Hot Cheetos, crushed
5 cups vegetable oil
1 1/2 cup all purpose flour
1 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
12 ounces beer (lager)
In a medium frying pan, melt the butter over medium high heat. Add onion and cook until translucent and soft. Taste and adjust with salt and or sugar. Slowly add bourbon and scrape to deglaze pan. Remove caramelized onions from heat.
In a large mixing bowl, mix together all-purpose flour, salt, baking soda, baking powder and beer. Whisk until smooth. Set aside.
Heat oil in a large, deep frying pan or fryer to 350 degrees.
On a work surface, form small (2- to 3-inch) sausage patties. Flatten patties. Add about one tablespoon of caramelized onion and one tablespoon of shredded cheese to the center of each sausage patty. Wrap sausage around filling, make sure filling is sealed inside sausage.
One at a time, dip stuffed sausage into beer batter and then lower into hot oil. Cook battered sausages until golden brown, turning frequently.
Serve with mustard and pickles.
Rusty Spur Wings
flavoring for about a dozen wings
one dozen plain fried or baked chicken wings
for the rub
2 tablespoons seasoning salt
1 teaspoon garlic
1 teaspoon ground black pepper
1 teaspoon cayenne
1 teaspoon chili powder
1 teaspoon paprika
1/2 tablespoon italian seasoning
1/2 tablespoon sugar
1/2 tablespoon onion powder
In a medium bowl or mason jar, mix all ingredients.
for the sauce
1 tablespoon all purpose flour
1 tablespoon butter
1 1/4 cup chicken stock
1/4 cup cream
3/4 cup blue cheese
In a medium frying pan, melt the butter over medium heat. Add the flour and stir until flour turns light brown (make a roux).
In a medium pot, bring the chicken stock to a low boil. Whisk roux into stock, whisk vigorously to prevent lumps. Bring liquid to a boil then reduce to simmer for 5 minutes, stirring constantly.
Remove from heat and add cream and blue cheese. Mix until smooth.
In a large mixing bowl, toss a dozen wings with rub. Coat well. Add sauce to bowl and toss to coat wings. Serve.
Readers: Send us your Game Day recipes
Chef Ramone Dickerson will offer Game Day recipes each week, based on USC’s upcoming football opponents.
But we know our readers may be inspired to come up with a few recipes of their own.
USC’s opponent next Saturday, Oct. 1, is Texas A&M.
Send us your Aggies-influenced recipes by noon Tuesday, Sept. 27. We’ll share some of our favorites in the Sept. 21 Palmetto section.
Send your recipe to food writer Susan Ardis, firstname.lastname@example.org; @foodsusan.