Our favorite South Florida tailgaters, Fonz and Gary of Cooking with Canes (http://www.cookingwithcanes.com), offer us another spectacular parking lot-based recipe, this time for a tender, juicy and exotic fried gator tail nugget. This cooking video was shot in the Sun Life Stadium parking lot before the Florida-Miami game on Sept. 7, 2013 — which the Canes won by the score of 21-16. More Cooking with Canes videos can be viewed at www.CookingWithCanes.com.
Our favorite South Florida tailgaters, Fonz and Gary of Cooking with Canes, present the second of their two videos shot in the Soldier Field parking lot in Chicago. (The first, in case you missed it, was Quick Caribbean Curry Lamb Chops.) This time around, they’ve put together a delicious spin on their already legendary Bratwurst Extravaganza recipe, using Fat Cat Surprisingly Mild Guajillo Ghost and a jar of pizza sauce as a base for a thick, flavor-packed semi-stuffed grilled pizza. This is definitely a recipe that will impress your tailgating friends. Full recipe is below the video. Enjoy!
Set your grill, or build your coals, to medium heat, and grill the bratwurst and sausage slowly, 5-7 minutes per side, until cooked through and charred in spots.
(Alternately, if you don’t have a grill, you can roast the sausages in your oven at 375F for 15-20 minutes, or until cooked through and the skin has browned evenly. Remember to flip the sausages halfway through cooking process to ensure even browning.)
Once cooked, slice the sausages into 1/2-inch rings and place in a medium-sized pot, along with the sliced peppers, Badia Seasoning, Fat Cat Surprisingly Mild Guajillo Ghost, Fat Cat Mexican-Style Habanero (if desired) and pasta sauce. Set mixture over medium-low heat and simmer for 30 minutes, or until vegetables have softened and ingredients have combined well.
After 15 minutes have passed, place the Boboli Pizza Crust over low heat zone, or dying coals, or crisp in oven according to package directions — the point here is to let its underside brown and become slightly crisp, about 8-10 minutes, but not cook or crisp entirely. There’s still a little more cooking time to come, after all.
Once sauce has cooked, spread a thick layer of it over the top of the crust. Top the sauce generously with cheese and dot the cheese with pepperoni slices.
Cook with grill lid down over low heat (or in oven at 375F) until cheese has melted thoroughly, about 10 minutes more.
Remove to serving platter, let sit for 5 minute to allow the cheese and sauce to settle some, then slice and serve. Enjoy!
Our favorite South Florida tailgaters, Fonz and Gary (who makes a comical appearance this time by hiding behind Fonz during the opening seconds of this video), offer us another spectacular parking lot-based recipe, this time set in the Adler Lot at Soldier Field in Chicago. On the menu: Quick Caribbean Curry Lamb Chops — an easy recipe for the grill that makes great use of our Fat Cat Caribbean Curry sauce. Enjoy!
Cooking with Canes: Recipe Six — The Jim Otto Omelet Special
Our favorite South Florida tailgaters, Fonz and Gary of “Cooking with Canes,” offer us another spectacular parking lot-based recipe, this time for a hearty meat-and-veggie-packed omelet (rumored to be the source for football legend Jim Otto’s on-field energy). The omelet, coincidentally, goes great with our Fat Cat Surprisingly Mild Guajillo Ghost Sauce. Enjoy!
Our favorite South Florida tailgaters Fonz and Gary offer us another spectacular parking lot-based recipe, this time for a wonderfully light and crispy beer-battered shrimp (which goes great with our Fat Cat Papaya Pequin Passion Sauce, by the way). This episode, coincidentally, was filmed in the Sun Life Stadium parking lot before the Miami-Ohio St. game on Sept. 17, 2011 (which the Canes won 24-6, btw). Enjoy!
To view more “Cooking with Canes” videos, click here.
Our favorite tailgaters Fonz and Gary (behind the camera) offer us another spectacular parking lot-based recipe, this time giving a Fat Cat makeover to the classic Spanish comfort food, Arroz con Pollo, thanks to the addition of Fat Cat Mexican-Style Habanero Sauce and Fat Cat Purry-Purry Sauce. The complete recipe for the video above is found below. According to Fonz, “The good thing about the recipe is that you can adjust it for the pot that you have at your house already.”
Here’s what they did:
3 cups of long-grain rice
6 pounds of skinless chicken thighs on the bone
1/2 green bell pepper, seeded and sliced
1/2 orange bell pepper, seeded and sliced
1 yellow onion, peeled and chopped
1 head of fresh garlic, peeled and chopped
1/4 cup olive oil (plus three additional tablespoons)
1 can of light beer
1 link of smoked beef sausage, sliced into 1/4-inch rings
4 oz. jar red pimentos with juice, sliced
1 7 oz. jar olives with pimentos (no pits, low sodium if possible)
15 oz. can of peas, drained
4 packets of Goya Sazon con Azafran seasoning
2 tablespoons of Badia Complete Seasoning
2-4 cups water
1 teaspoon (plus 3 tablespoons) of table salt
1 5 oz. bottle Fat Cat Mexican-Style Habanero Sauce
2.5 oz. (half bottle) Fat Cat Purry-Purry Sauce
Marinate the chicken by coating it generously on both sides with Badia Complete Seasoning and dusting it lightly with some table salt.
Heat a large pot over medium heat.
Chop the onion and slice the peppers, then saute in 2 tablespoons of olive oil (from the original 1/4 cup measurement) until translucent but not brown, about 5 – 8 minutes.
After a few minutes, add the garlic to the mixture and saute until fragrant, about 30 – 60 seconds.
Remove the cooked onions, peppers and garlic and set aside for later. Raise the heat to medium-high and add the remaining amount of olive oil.
Once hot, add the chicken to the pot and brown, about 3-4 minutes per side. Do this in batches so as not to crowd the pot.
Once browned, turn down the heat to a medium-low then return the already-sauteed mixture of peppers, onions and garlic back into the pot.
Cook on low for 20 minutes, letting the natural juices of the chicken and vegetables come out of the ingredients.
After 20 minutes add beer, sausage, half the jar of pimentos (including the juice from the jar), entire jar of olives (with brine), sazon seasoning packets, Fat Cat Mexican-Style Habanero Sauce, Fat Cat Purry-Purry Sauce and one cup of water to the pot, cover and simmer for 45 minutes, checking constantly to ensure the mixture has enough water to maintain a loose stew-like consistency. If mixture gets too dry, add another cup of water during the cooking process.
After 45 minutes, check to make sure the chicken has cooked through. If it’s still raw in the center, cook another 5-10 minutes.
According to Fonz, “The next steps require your full attention and are easy to mess up. While it’s not scientific you need to ensure there is enough liquid in the pot to cook the rice without burning or leaving the rice hard. Unlike some rice recipes. I’ve found that using 2.5 cups of liquid per one cup of rice works best here. The tricky part is that you won’t really know how much liquid is already in the pot. I normally add one cup of water at this point and but if it looks a little dry at that point, add some more. If it looks too wet, add a little less water.”
Raise heat to high, add remaining water (as needed) and bring mixture to a rolling boil. At that point, add the rice and return the mixture to a boil.
Boil mixture for four minutes, stirring occasionally to ensure the rice doesn’t clump up at the bottom of the pot. After four minutes, reduce the heat to low, cover and cook for 15 minutes.
According to Fonz, “What you are looking for is for the rice grains to be soft and open up without being mushy. And of course don’t let it run out of liquid because it will burn. After 15 minutes, open the lid and check to see if more liquid is needed. Also, taste the rice to see if it’s done or needs more time.”
Once the rice is cooked, add the canned peas and remaining pimentos, stir to combine and serve.
Best burger ever? Quite possibly. Fat Cat Foods presents another episode of “Cooking with Canes,” featuring our favorite tailgaters Fonz and Gary (behind the camera). This time out, it’s a unique burger that wears its University of Miami pride on its sleeve — and makes perfect use of our Papaya Pequin Passion sauce. Burger fans, start your engines!
For more “Cooking with Canes” episodes, visit our Videos page.
Never one to shy away from burgeoning technological advances, Fat Cat Foods presents a second version of its “Cooking with Canes” episode, “Bratwurst Extravangaza” — this time available in 3D!!!! It’s just like “AVATAR,” only with bratwurst and Miami Hurricanes football helmets (and no aliens and epic battles). Go figure.
For more Cooking with Canes episodes, visit our Videos page.
Fat Cat Foods presents another episode of “Cooking with Canes,” featuring our favorite tailgaters Fonz and Gary (behind the camera). This time, it’s “Bratwurst Extravaganza” — a blissful collection of grilled sausages, peppers, onions and garlic, brought together by the spicy tropical punch of our Mexican-Style Habanero Sauce. As Fonz says, “Delicious!”
For more Cooking with Canes episodes, visit our Videos page.
Our favorite tailgater and Miami Hurricanes fan, Fonz, gets us ready for the college football season with his recipe for terrific “parking lot wings,” using — of course — our wonderful Purry-Purry Sauce as the purr-fect topper.