Wednesday, October 10, 2012

Week 3: A Chicken Box and Berger Cookies

What a doozy.   We lost, but I am still proud of the team.  This was probably the most physical game the Patriots will have to play all year, and they gave as good as they got.

Let me start by saying my heart goes out to Baltimore’s Torrey Smith, whose younger brother passed away not 24 hours before the game in a motorcycle accident. Torrey played a fantastic game in honor of his brother, notching 2 TD’s and 127 yards.  Tom Brady passed Joe Montana on the career yardage list to take spot number 12, but it wasn’t enough to complete with Baltimore’s total of 503 offensive yards.

The game was a shit show from the start.  Baltimore and New England set a new record by amassing 12 penalties in the first quarter alone.  The replacement refs must go.  Belichick himself was quite upset with the refs and could be seen grabbing the arm of one after the game to continue yelling.  That’s gonna cost him..... 

For tonight’s game, we made our own version of Baltimore's Chicken Box.  An everyday Chicken Box consists of 6 Chicken Wings, Fries and is served with Hot Sauce.  Drink it down with a Half and Half, (Half Iced Tea, half Lemonade, known to us Northerners as an Arnold Palmer ) and you have a complete meal.  

Fried Chicken

1 Whole Chicken Cut Up
2 Quarts Water
2 Cups Salt
2 Cups Buttermilk
1 Tbsp Tabasco
3 Cups Flour
2 Tbsp Paprika
2 Tbsp Cayenne
2 Tbsp Garlic Powder
2 Tbsp Onion Powder
1 Tbsp Dried Basil
Oil for Frying

1. In a large bowl, combine Salt and Water. Soak Chicken Pieces for 3-4 Hours.  
2. Drain and rinse chicken.  Place in a bowl.  Combine Buttermilk and Tabasco, pour over chicken.  Let sit at least 1 hour.
3. Heat oil to 375.
4. In a large bowl, combine remaining ingredients.  One at a time remove chicken pieces from Buttermilk mixture, shaking off excess buttermilk, and roll in the seasoned flour. Place 2-3 pieces in the oil at once and cook 7 minutes for Drumsticks, 12-14 for breasts.  Let drain on paper towels after removing. 

For the French Fries I cut them and let them sit in salt water for about 2 hours, then drained and dried them.  I tossed them with a mix of Old Bay, Pepper and Basil before tossing them into the oil.

For dessert we made Baltimore’s famous Berger Cookies. These are a cake like cookie almost like NY’s Black and White’s.  I got the recipe straight from King Arthur Flour’s site and did not make any adjustments.  While the cookies were good, I don’t want to lie, mine were ugly.  (I am sadly, not a baker.)  For that reason, the picture below is not mine. :(  I was too embarassed.  It is the picture that came with the recipe.  Enjoy!

Berger Cookies

1 Cup Unsalted Butter
1 ½  tsps Salt
2 tsps Vanilla Extract
1 Tbsp Baking Powder
1 ½ Cups Sugar
3 large Eggs
4 ½ Cups King Arthur Unbleached All-Purpose Flour
1 Cup Milk
Rich Chocolate Icing
3 ½ Cups Semisweet Chocolate Chips
4 oz Unsweetened Baking Chocolate
2 Tbsps Light Corn Syrup
4 Tbsps Unsalted Butter
1 ½ Cups Heavy Cream

1. Preheat oven  to 450.
2. Cream together Butter, Salt, Vanilla and Baking Powder in a large bowl.  Beat in Sugar, then Eggs, one at a time.
3. Add Flour to the wet ingredients alternately with the milk, beginning and ending with the flour.
4. Drop the dough onto the prepared cookie sheets in 1 ½” circles.  Flatten with knife or bottom of a pint glass.
5. Bake for 11 minutes.  Cool on pan for 5 minutes then transfer to rack.
6. Place the chocolate chips, baking chocolate, corn syrup, butter, and cream into a large microwave-safe bowl, or into a large saucepan. Heat the mixture till it’s very hot; the cream will start to form bubbles. Remove from the heat, and stir until smooth. Let cool to room temperature; this will take at least a couple of hours, so plan accordingly. When completely cool, beat with an electric mixer for 6 to 7 minutes, until the icing lightens in color just a bit, and thickens just slightly.
7. Spread each cookie with 3 Tbsp Icing. 

Happy Cooking!

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