Tech Topics - Fall 2008 - (Page 28) TAILGATING GUIDE Fan Favorites SPICY ASIAN CHICKEN WINGS Submitted by Bill Wilkinson 2½-3 pounds of chicken wings, cut in half at the joint and tips discarded ¼ cup soy sauce 3 tablespoons honey Grated zest and juice from 1 large orange 4 cloves garlic, minced 2½ tablespoons minced fresh ginger 1 tablespoon Dijon mustard 1 ⁄8 teaspoon cayenne pepper 1 ⁄8 teaspoon Chinese five spice powder Salt and pepper SEAFOOD BOIL Submitted by Tech tailgaters Scott Petty and Randy Scott Crab boil 2 cans of beer (not dark) 2 lemons, sliced 6 ears of corn 6 4-inch smoked sausage links 12 red potatoes 3 pounds fresh shrimp, unpeeled. If desired, add any other type of shellfish such as crab legs or lobster. Fill a turkey fryer with enough water to cover all of the ingredients. Add the crab boil (just eyeball to suit your taste), beer and lemons and bring to a boil. Add the corn and sausage. Cook on medium heat for 15 minutes. Add potatoes and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes. Drain and serve with melted butter and lots of napkins. Serves 6. Mix all ingredients except wings in a large bowl. Pour into a large zip-top bag. Add the wings, coating well. Refrigerate several hours or overnight. Preheat oven to 375 degrees. Arrange wings on a flat rack in a large roasting pan. Bake for 15 minutes, then turn and baste with marinade. Increase oven temperature to 450 degrees and bake for another 10 minutes, then brown for 2 minutes on each side until wings are brown and crisp. Serve at room temperature. TOUCHDOWN CHILI Submitted by Gordon Hagewood, IM 68, of the Washington, D.C., Georgia Tech Club 4-ounce can diced green chilies, 1 pound ground chuck with liquid 15-ounce can diced tomatoes, 2 tablespoons chopped celery with liquid 2 tablespoons chili powder 15-ounce can red kidney beans, 1 ⁄2 tablespoon ground cumin drained 1 teaspoon salt 15-ounce can of pinto beans, 1 ⁄2 teaspoon ground black pepper drained 1 ⁄4 teaspoon garlic powder 8-ounce can Hunt’s tomato sauce 1 ⁄2 medium white onion, diced 1 cup water Brown the ground chuck over medium heat, breaking into small pieces with a spatula. Add a dash of salt and pepper while cooking. Strain the meat and rinse well with very hot water to remove the bulk of the fat. Transfer the beef to a Dutch oven and add the remaining ingredients. Stir well to thoroughly combine the ingredients. Simmer over low heat, stirring occasionally, for 50-60 minutes. Hagewood noted, “This is something you can make before the game and, using your Crock-Pot and power inverter, keep it piping hot for the tailgate. Or just carry it to the game in a pot that you can reheat on the grill. “I like using the power inverter option when surrounded by UGA fans using charcoal briquettes and polluting the environment,” he said. SEAFOOD CAESAR PASTA SALAD Submitted by David Joiner and Mark Brown 16 ounces dried pasta shells 2 pounds steamed shrimp 1 pound lump crabmeat 1 bag baby spinach 1 red sweet pepper, diced 2 tablespoons minced chives 2 bottles good quality Caesar salad dressing Black pepper Grated Parmesan cheese, optional Boil pasta in salted water according to package directions for al dente. Place spinach in a colander and drain pasta over spinach. Rinse pasta with cold water. Pack pasta, spinach, seafood and red pepper separately and refrigerate until ready to serve. Combine pasta, spinach, red pepper and dressing. Add black pepper to taste. Toss to coat. Gently fold in seafood. Add additional dressing to desired consistency. Place in bowl over ice and sprinkle with chopped chives. If desired, grate Parmesan cheese over the top. TORTILLA SOUP Submitted by Dirk Palmer 1 pound ground beef, chopped and browned with salt and chili powder 1 medium-large onion, chopped and sauteed 2 15-ounce cans black beans, undrained 19-ounce can of garbanzo beans/chickpeas 28-ounce can peeled, diced tomatoes 8-ounce can tomato sauce 15-ounce can whole kernel corn Simmer all the ingredients together for a few hours. Add more chili powder to taste. For more kick, add up to an entire bottle of picante sauce. Serve with tortilla chips on top, if desired. 28 TechTopics | Fall 2008
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