July 3, 2009...
Ah, yes the wonders of another upper Mid-West spring are upon us. Just when we think the weather has changed for the better and it is starting to warm up we get a couple more inches of heavy wet snow dumped upon us. I did sit back this year and wonder why I am surprised by the event every year. I guess a short memory is what it takes to live up in the great North, forgetting every summer what -20 degrees feels like, what shoveling snow feels like, and what shivering after getting into your freezing cold car for five months feels like. That said, the winter does help to cleanse the soul and create a short memory of those dreaded summer ailments such as misquitoes, humidity, and most of all for me the aches and pains that another baseball season always brings. But, when the grass starts to grow and the sun is warm there are few places that I would rather be than a baseball field.
Thinking of spring and baseball I can’t think of a better food to eat than a perfectly grilled chicken and delicious sides. Whether it be after participating in or watching a baseball game, tailgating, or hammered after a full day of drinking at Pudge’s Bar or City Limits Bar in Hudson, WI. Just thinking about eating a delicious grilled chicken makes me as happy as Rudy finding a penny on the ground, Jason Bast kicking a farmer off of the farmer’s land, or Ruppert again beating the system by testing negative for steroids. So get ready to eat outside again only using your hands and plastic utensils and grab your favorite cocktail…..that is cocktail Eicher….please remove your firm grip accordingly.
In tandem with grilling out in this spring, sides can either make or break the deal. With this chicken recipe I have included a twist on my Mom’s perfect potato salad (perfected over this winter thanks to the work of Nathan Brom and the savvy taste buds of Lisa and Alta), and an old favorite tinfoil zucchini.
Shaun Miley is an F-ing Jerk Chicken
1 Whole Skin on Chicken Fryer
6 Cans of Leinenkugels Honey Weis (Miller Lite will do)
½ - 1 Cup of Jerk Chicken Rub – See Below
Jerk Rub
2 Tablespoons Allspice
2 Habenero Peppers
1.5 Tablespoons dried Thyme
4 Teaspoons Cayenne Pepper
3 Teaspoons Black Pepper
3 Teaspoons Sage
4 Cloves Garlic
2 Tablespoons sugar
½ Cup Olive Oil
½ Cup Soy Sauce
6 Green Onions
1 Medium Onion Chopped
2 Limes Juiced
Take all of the ingredients and add them to a food processor with the exception of lime juice, add only half. This should make a paste. Take the chicken and wash it in a pot with water and the other half of the lime juice. Pat the chicken dry with a paper towel and rub the seasoning onto the bird (massage the seasoning in like Frenchy massaging Barabe’s leg on a road trip). Allow the seasoning to sit on the bird for a minimum of 1 hour or overnight if possible. When ready to grill add the bird standing up with a beer can (with one big drink removed from it) in the neck opening. Cook in the grill at roughly 350 degrees for an hour. Always make sure that the internal temperature is at 165 degrees. While grilling, make sure that you finish the remaining 5 beers. Take the bird off of the grill and allow to rest for 15 minutes. Carve and Eat……it will be spicy.
Elaine’s Perfect Potato Salad
3 Stalks Celery (Diced)
10 Medium to Large Potatoes (Skin on)
1.5 Cups Miracle Whip (more or less to coat)
1/2 Cup Yellow Mustard (more or less for flavor)
¼ Cup Creamy Horseradish
1 Large Sized Onion (Finely Diced)
2 Cloves of minced garlic
6 Hardboiled Eggs (If you cannot make these you are helpless and should call me)
¾ Teaspoon Salt
1 Teaspoon Pepper
Start by boiling the potatoes for 10-15 minutes, or until they are soft. Remove them from the water, drain, and allow to slightly cool. Once cooled, chop the potatoes into cubes from small (1/2”x1/2”) to large (1”x1”). Once chopped transfer the potatoes over to a deep fryer that is on high. Allow the potatoes to turn golden brown with a little crunch on the exterior. When finished, transfer them to a dish with paper towels beneath to drain. While the potatoes are deep frying, thinly dice the celery, onion, garlic, and eggs. When the deep fried potato chunks have cooled add the celery, onion, garlic, salt, pepper, and eggs to a container and mix. Add the Miracle Whip and stir until you have an even coating. Add the mustard to taste (just enough to get a slight color change), and the horseradish. Stir all of the ingredients until they are consistent. Taste and season accordingly, enjoy!! Tell my Mom thank you if you see her!!
Tinfoil Zucchini
1 Handful (Shaun Miley’s Hand) of Zucchini Sliced the short way
2 Pads of butter
2 Tablespoons of Brown Sugar
Break the bottoms of the asparagus off and rinse. Add the bunch of asparagus to a sheet of tinfoil. Add the butter and brown sugar. Fold the tinfoil over in the center and on the ends. Add to the grill. Remove after the zucchini is soft. Serve in a bowl with the liquid from the package.
March 31, 2009 -- J. Schaffer, Yeti, esq.
I hope that this, the first installment of Chef Yeti's corner, finds everyone happy, safe, and healthy at the beginning of spring 2009. I know that some our Muppets are nearly in full swing of their college baseball seasons, others are busy with work and spring cleaning, and Rudy is still using his blow comb and listening to Billy Squier at full volume. Whatever you are doing don't forget to take time out to share dinner or a meal with friends and family. For me, I just spent yet another weekend desperately making more excuses of why I should again delay getting in shape for the up and coming baseball season. Here are the top 10 reasons that I have used so far this spring.
• Too nice out (Saturday)
• Too rainy out (Sunday)
• Too busy (All of the previous week)
• Ipod was not charged (Tuesday)
• Broken Shox on my Nike Shox Shoe (Monday of last week)
• Too tired (Friday)
• Had to clean the car (Last Sunday)
• Had to build a smoker (Last Saturday)
• Had to play poker (Two weeks ago)
• Had to finish my NCAA Brackets (Wednesday Night)
Right now there are still hopes that tomorrow morning I will jump out of bed and over to Lifetime Fitness so that I can start my day with a nice slow run. At this moment the NCAA tournament has finished for the day and the weather reminds me of a rainy fall day. So, I decided to create one of my favorite comfort foods to keep me warm, fat, and happy tonight and of course hopefully motivate me to get my fat ass to the gym. This recipe is for all of you hunters (and those that know and love them) that may not be crazy about the taste of venison. Of course you can substitute beef for venison but I have never done it. The herbs for this meal could easily be grown in your garden or better yet grow your own herb garden indoors to make sure that you have your favorite herbs all winter long. From personal experience I will warn you though, if you have an indoor herb garden, hide it should you ever invite one Shaun “Sasquatch” Miley over to your house, he will likely be attracted to the catnip and will roll around and urinate in it.
The baseball season is quickly approaching and I am excited to get back to seeing everyone again at the field. The next time that you see me let me know how you like it. It should feed a family of 5 or at max two and a half Yetis.
MY MOM BUSTED ME STROGANOFF
1.5 - 2lbs of venison steaks (beef is fine)
2 tsp Dried Thyme
1 tsp Fresh Basil
1.5 T Fresh Chopped Baby Dill
1/2 tsp Oregano
1 tsp Garlic Powder
2.5 cups Beef Broth
2.5 T Flour
6-8 Cloves of Garlic Finely Chopped
12 ounces Standard sliced mushrooms
12 ounces Sliced Baby Portabellas (Or any of your favorite mushrooms, Morels are great)
½ Cup Marsala Wine
¾ Cup Sour Cream
Olive Oil
1 lbs Egg Noodles
½ tsp Salt and more to Taste
Pepper to taste
Chopped Parsley
Slice the venison steaks so that they are about ½ to ¾ inches wide and at most about 3 inches long (About the size of Sean Parnell's little toe). Add salt, pepper, and garlic salt to taste onto both sides of the meat. Add enough olive oil to the pan (cast iron skillet cannot be beat) to cover the bottom and turn the heat to Medium High/High range. Just before the olive oil is about to smoke add the seasoned venison. Allow the venison to brown nicely on both sides but do not stir, just flip the meat. Once the meat is done take it out and put it in a bowl for later addition.
Keep the pan on the heat but turn down to Medium Heat and add the garlic, Marsala , and mushrooms. Scrape the bottom of the pan to remove the good bits of browned meat from the bottom of the pan. Let this simmer and the mushrooms sweat. Add the beef broth and the flour together in a separate saucepan and stir very well to make sure that all of the lumps are broken up. When the broth and flour are well mixed and warm add them to the mushrooms, Marsala , and garlic (these items should be reduced by about 1/3). Stir in the Thyme, Basil, Fresh Dill, and Oregano and stir. Add ½ tsp salt Bring to a boil. Add a lid. Reduce heat to Low/Med Low. (Ed. Note-- the above process is referred to as "deglazing" and is intended to intensify the flavor of the dish through the use of a sauce...)
Allow this mixture to cook for a minimum of an hour and up to 2 hours. Check it for taste every 15-20 minutes or so and add salt and pepper accordingly. Add the egg noodles to boiling water about 20 minutes before you are done so that they are ready when the stroganoff is. Remove from heat when done and stir in the sour cream.
Take a handful of egg noodles, cover them with the stroganoff and top off with chopped parsley. Eat. Buy the Yeti a beer the next time you see him for making your favorite stroganoff.
P.S. It is just as good as leftovers (I have heard) but never experienced it.