Sunday, November 6, 2011

Week 9: Beer Pretzels, Eli Manning Sandwiches and Spicy Chips.

Well, we lost.  Again.  I still love you Wes Welker.  And you Matt Light (kick their stinkin' asses Matty!).  But... that’s about it.  I never thought I would watch a game where the Patriots reduced themselves to throwing lateral plays.  It’s straight up embarrassing.

If there is a silver lining to today’s loss - it’s that I got to listen to Dan yell “Jackwagon!” about a million times.  I don’t even know what a Jackwagon is, but I know I giggle a little every time he yells it.  The Refs are Jackwagons.  The Giants are Jackwagons.  And most of all, the members of the Patriots Defense are all Jackwagons.  

For our game against the New York Giants, we made Beer Pretzels, Sandwiches inspired by Park & Sixth Comfort Food’s Eli Manning Sandwich (Hoboken, NY) and Homemade Spicy Chips and Dip.

Beer Pretzels

  • ¼ Cup Warm Water
  • 1 Package Active Dry Yeast, ¼ oz
  • 1 Tablespoon Sugar
  • 1 Tablespoon Olive Oil
  • 1 teaspoon Salt
  • 1 Cup Brown Ale (room temp)
  • 4 Cups All Purpose Flour
  • 2 Cups Hot Water
  • 1 tsp Baking Soda
  • 1 Egg, beaten
  • ¼ Cup Parmesan Cheese
  • 2 Tablespoons Butter
  • Mustard for Dipping
1. Place warm water in a lg. bowl, sprinkle with yeast. Let stand 5 min.
2. Add sugar, oil, 3/4 tsp. salt, ale and enough flour to make soft dough. (add 3 3/4 cups first, then see if you need more. You can always incorporate more while kneading)
3. Place dough on lightly floured surface. Knead 6-8 min., or until smooth and elastic. Place in lightly greased bowl and cover. Let rise in warm place until doubled in bulk, about 60 min.
4. Punch dough down. Divide into 12 pieces.
5. Roll each piece into a rope, about 12” long
6. Shape rope into pretzels.
7. Combine hot water and soda in a shallow container or a pie plate. Dip pretzels into solution and place on lightly greased baking sheet.
8. Cover pretzels loosely and let rise in WARM place for 15-20 min.
9. Brush with beaten egg. Sprinkle with remaining 1/4 tsp. salt. (use more salt if desired). Then sprinkle with parmesan cheese.
10. Bake in preheated 425F oven until lightly golden, about 15 min.
11. Brush with melted butter. Serve with mustard.
*Note - these are BEER PRETZELS.  Not pretzels that you could cover in Cinnamon and Sugar or buy at the Mall.

Spicy Potato Chips

  • 4 Russet Potatoes, unpeeled
  • Salted Ice Water
  • 2 Tablespoons Olive Oil
  • ½ teaspoon Chili Powder
  • ¼ teaspoon Cayenne Pepper
  • ½ teaspoon Oregano
  • ½ teaspoon Garlic Powder
  • Salt and Pepper to taste
1. Using a Mandolin, slice potatoes thin.  Rinse and let sit in Salted Ice Water for 30 minutes.  Drain and Pat dry.
2. If Frying: Combine spices in a small bowl and set aside.  Warm oil to 375 and cook in batches for 3-4 minutes each.  Sprinkle with spices after removing from oil.
3. If Baking, toss Olive Oil and Spices with Potato slices in a large bowl.  Preheat oven to 400.  Spread in an even layer and cook 10 minutes, flip and 5 minutes more.

Beau Monde Dip

  • 1 Cup Fat Free Green Yogurt
  • ½ Cup Light Sour Cream
  • ½ Cup Mayo
  • ½ teaspoon Onion Powder
  • 2 teaspoons Dried Dill
  • 2 teaspoons Beau Monde
  • ⅓ Cup Green Onion, chopped
1. Combine and chill at least 1 hour

Garlic Horseradish Mayo

  • ⅓ Cup Mayo
  • Splash Lemon Juice
  • 1 teaspoon Horseradish
  • ½ teaspoon Garlic Powder
1. Combine and chill for 1 hour.

The (OB version of...) Eli Manning Sandwich

  • 2 Sub Rolls
  • 8-10 Slices Roast Beef
  • 1 Onion, Caramelized
  • 2 Tablespoons Garlic Horseradish Mayo
  • 5 Slices Provolone
1. Spread Mayo on both sides of sub rolls.  Line the insides with Provolone and melt in the oven.  Add Roast Beef and Caramelized onions to the sandwich.  Serve warm.

Happy Cooking!

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