WASHINGTON - The Redskins may be 0-3 thus far, but your game-day spread doesn't have to be quite so sad.
Recipes from a few D.C.-area chefs will spruce up your tailgating or watch-party menu, giving you and your fiends something to look forward to -- even if it isn't a win.
The BBQ Joint Chicken Wings, Andrew Evens, executive chef and owner, The BBQ Joint
- 36 jointed wings
- 1 cup The BBQ Joint sweet spice rub
- 1/2 stick unsalted butter
- 1 each or 1/2 cup chunk of apple wood or soaked apple wood chips
- 1 each or 1/2 cup chunk of hickory or soaked hickory chips
- 1 cup favorite dressing (ranch recommended)
- 3 stalks celery cut into 3-inch strips (optional)
Prepare a charcoal grill for indirect grilling: Light the charcoal in a chimney starter and let the briquettes burn until the flames subside and a light layer of ash covers the briquettes (about 20 to 25 minutes). Dump the lighted coals into a mound on one side of the grill.
Game-day wings. (Courtesy simoneink )
To cook in a gas grill: Place the wood chunk or chips in a smoker box or a foil packet with fork holes, puncturing the top to let smoke escape. Prepare the grill for indirect heat (fire up only one side). Preheat the grill to high. When smoke appears, reduce the heat to low between 275-300 degrees.
In a large bowl, toss the jointed wings with 1/2 cup of the rub and set aside.
Spread the wings out on the cool, or indirect, side of the grill. Smoke the wings over indirect heat at 275-300 degrees until an internal temperature of 180 degrees. At that point, take the wings off the grill and place in a large clean bowl.
Add the melted butter, as needed, and toss to coat. With the remaining 1/2 cup of BBQ rub, sprinkle via a shaker or strainer on to the wings and toss again to coat.
Transfer the wings in a pile to a plate and serve with your favorite dressing and celery sticks, if desired.
Note: You can smoke the wings a day ahead and reheat to serve. They will also last up to three days in an airtight refrigerated container.
Texas Chili con Carne, Jeff Tunks, executive chef, District Commons
A whole lotta muff-a-lotta (Courtesy Scott Suchman)
- 1/2 cup vegetable oil, separated
- 1/2 red onion, medium diced
- 1 jalapeño, medium diced
- 1 poblano pepper, medium diced
- 3 cloves of garlic, minced
- 12 ounces canned tomato, peeled and diced
- 1 chipotle pepper
- 4 cascabel chili pepper, dried
- 4 pasilla chili pepper, dried
- 4 guajillo chili pepper, dried
- 1/2 tablespoon cumin
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1/2 tablespoon dried oregano
- 1 tablespoon salt
- 3 pounds chuck, trimmed of fat and medium diced
- 1 dark beer, Guinness or Negra Modelo are recommended
- 1/4 cup 60% chocolate disc
- 4 quarts chicken stock
Heat a medium stockpot on medium heat with half of the oil. Add diced onion, jalapeño, poblano and minced garlic and cook until onion is translucent and soft. Add tomato and chipotle chili, lower temperature, and simmer for ten minutes. Remove from heat and let ingredients cool. Pour contents of pot once cooled into a blender and puree until smooth. Set aside.
Take the dried cascabel, pasilla and guajillo peppers and place into a spice grinder or blender. Pulverize the peppers until fine enough to use as a seasoning. Combine the pulverized peppers with the cumin, onion powder, garlic powder, oregano, and salt, and rub into the chuck to season.
In a heavy stockpot or dutch oven, heat the remaining oil on medium-high heat until it almost smokes, then add the seasoned meat.
Let the chuck cook undisturbed for a few minutes, then stir with wooden spoon to cook evenly. Once the meat is browned on all sides, pour the beer into the pot. Keep the heat as is and let the beer reduce by one-third.
Regularly stir the pot with the spoon, making sure to scrape the bottom to ensure no elements are scorched by the heat.
Add chocolate and stir to melt. Add pureed vegetables and three quarters of the chicken stock. Bring to a simmer on low for three to four hours, or until the meat is tender. Skim any fat that comes to surface while simmering and continue to scrape the bottom of pan a few times during the simmering process to prevent any burning.
Add the remainder of the stock as needed. Garnish with grated cheddar cheese, diced white onion, sour cream and serve with a side of cornbread.
Croque Monsieur, Chef Robert Wiedmaier, owner, Brasserie Beck
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon nutmeg
- 6 ounces gruyere cheese, grated and divided
- 4 ounces Parmesan cheese, grated
- 8 slices crusty loaf bread
- 16 ounces ham, sliced
- 1 tablespoon Dijon mustard
- 1 each egg, poached (optional)
Preheat oven to 400 degrees Fahrenheit. Melt butter in a small saucepan on low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about five minutes.
Warm the milk in a separate pot. Once warmed, add it slowly into the butter and flour while whisking continuously, until it is thick. Remove from heat. Add the salt, pepper, and nutmeg. Stir in the Parmesan and half of the grated gruyere, set aside.
Lay out the bread slices on a baking sheet and toast them in the oven, a few minutes each side, until lightly toasted. Lightly brush half of the toasted slices with mustard. Add the ham slices and the rest of the remaining gruyere cheese. Top with the other toasted bread slices.
Spoon on the béchamel sauce to the tops of the sandwiches. Sprinkle with the remaining gruyere cheese, and place in the oven for 5 minutes to 10 minutes. Remove from the oven, and place on plates and serve with frites. Top with a poached egg, if desired.
Muff-a-lotta, Chef David Guas, Bayou Bakery
- 1 10-inch round sesame seed Italian loaf
- 3 tablespoons extra virgin olive oil
- 2 cups olive salad, drained and rough chopped (see below)
- 1/2 pound hard salami, sliced
- 1/2 pound ham, sliced and cooked
- 12 thin slices Provolone
- 3 quarts large green olives, pitted, rinsed once in cold water
- 3 cups large black olives or Kalamata, pitted, rinsed in cold water
- 3 cups red onions or shallots, small diced
- 1 cup cloves of garlic, minced
- 4 cups carrots, peeled and grated
- 1/2 cup dried parsley
- 8 cups olive oil
- 1 1/2 cups red wine vinegar
- 1/2 cup dried oregano
Place the green olives into a food processor and pulse until they have been chopped into small chunks, then set aside. Repeat with the large black olives.
Place the pulsed green and black olives into a large mixing bowl and reserve. Add the diced onion and garlic to the food processor and blend.
Then add the carrots and parsley and pulse together until blended. Add the ingredients in the food processor and all remaining ingredients (olive oil, red wine vinegar and dried oregano) into the mixing bowl with the olives and stir together until blended.
Using a serrated knife, slice loaf of bread in half horizontally. Scoop out soft bread from both halves, leaving a 1-inch thick shell. (The scooped out bread can be used to make panzanella -- bread salad -- or discarded.) Brush top and bottom bread shells with olive oil.
Place drained olive salad onto a cutting board. Using a chef's knife, roughly chop the salad until all of the vegetables are the size of peas. Spoon 1 cup of the chopped olive salad onto the bottom bread shell, and spread evenly. Top with salami, ham, cheese and remaining olive salad.
Cover with bread top. Cut crosswise in wedges or quarters. You can also toast or press the whole sandwich in the oven or under a sandwich press.
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