Sorry this one is so late in the week, but I had a recipe all ready to go for this week until our game against Pitt. Last week I made a sandwich and we lost, so there is no way that I would make a sandwich again this week. So I threw out the recipe and worked on a new one for the game. Bowling Green is located just south of Toledo, Ohio and allows us to cook all sorts of wonderful food. I however through that out and went with the Bowling Green city in Kentucky. Why? So I could use bourbon, something we obviously didn't have enough of (along with offense) last week. I made a Kentucky desert and offer you one of my staple grill recipes that is sure to please most fans.
First we will start with the Woodford Reserve Woodford Pudding.
Ingredients
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp fresh grated nutmeg
1 cup sugar
1 stick unsalted butter
2 eggs
1/2 cup buttermilk
1 1/2 tsp vanilla extract
1 cup blackberry jam
for the sauce you will need
1 cup dark brown sugar
1/4 cup water
3 tbs butter
2-3 tbs Woodford Reserve bourbon (I went way more, like a shot and a half)
Start by letting your butter warm up a little and setting the oven to 325 degrees. Put all dry ingredients in a mixing bowl and stir it. Add milk and vanilla while continuing to mix. Next add one egg at a time while still mixing on medium. Finally add the blackberry jam and prepare a small baking dish by rubbing it down with butter. Toss the batter in the oven for about 50 minutes.
To make the sauce add the sugar and water to a sauce pan on a hot stove. Continue to stir the sauce until you get to a good syrup consistency. Remove the pan from the heat and add the butter while still stirring. Finally add bourbon to taste.
Now that your desert is done your tailgate cooking will be that much better.
For the salmon you will need:
Aluminum serving tray
aluminum foil
fresh basil
1 12 oz beer
butter
salt and pepper
2-3 cloves of garlic
1 medium red onion
brown sugar
adobo seasoning
fresh lemon
Salmon
Once your grill is hot pour the beer in the serving tray and add the garlic cloves and onions. Place your fish skin side down in the bath and add seasonings to the top of the fish. Add some seasoning the beer as well and sprinkle 2 pinches of brown sugar over the fish. Add 2-3 table spoons of butter directly on top of the fish. The final thing in is the fresh basil. Cover the tray with aluminum foil and place on the grill. Depending on the size of your fish it should take 20-25 minutes (just check it every so often to make sure you don't over cook). Serve with fresh lemon.
