OT: MGoRecipes

Submitted by justingoblue on

With OT threads about to disappear into the horizon, I thought tonight might be a good time to pick the board's brain for any delicious, outrageous, or just strange MGoRecipes. I know there have been a few of these threads in the past, but a quick search for "recipe" doesn't show many results, or I would link to them here.

So, whether it's for tailgating, dinner, snack/appetizer, or drink recipes, what do any of you make that I (and everyone else) am missing out on?

I'll start things off by posting one I learned last year for making chicken salad, to make this you need about three pounds of chicken (one of the boneless/skinless packages found at any grocery store works just fine), one large onion, one green pepper, cayenne pepper, Zesty Italian Dressing, vegetable oil, and mayo.

  1. Poke holes in chicken, rub with cayenne pepper to taste.
  2. Put chicken in a freezer bag with the dressing, refrigerate in this package overnight.
  3. Empty contents of bag onto a cookie tray, cook at 350 degrees for 40 minutes, or until done.
  4. Finely dice pepper and onion, sauté with vegetable oil.
  5. Cut chicken into small cubes, add pepper and onion.
  6. Add mayo to taste.

This has been well received by just about everyone I've shared it with, and it's one of my favorite sandwiches to make at home. Someone here (the evidence points to mgokev) posted a dip recipe when Brian asked for tailgating recipes, but since that post was for charity and has since been edited to remove instructions, I'll leave it to him to post it. I can say it's quite good.

Frito Bandito

August 26th, 2012 at 7:22 PM ^

Find ribs with plenty of meat still on the bones. You take it home, throw it in a pot, add some broth, a potato.. Baby you got a stew goin'.

OMG Shirtless

August 26th, 2012 at 7:23 PM ^

 

INGREDIENTS:

1 large possum, skinned, dressed, and washed

1 quart beer

4 tablespoons Tabasco sauce

1 1/2 tablespoon salt

onions, chopped

1 clove garlic, minced

2 tablespoons Worcestershire sauce

sweet potatoes

2 ribs celery, chopped

1 ounce whiskey


DIRECTIONS:

Mix the beer, whiskey, salt, Tabasco sauce, and Worcestershire sauce together. Place possum in a large roasting pan. Sprinkle the celery, onions, and the garlic all over the possum. Pour the liquid mixture over the possum as well. Cover and refrigerate overnight. 



Preheat oven to 350F. Place the sweet potatoes around the possum. Bake covered for 1 1/2 hours. Baste once or twice with the marinade from the pan as the possum cooks.

Commie_High96

August 26th, 2012 at 7:27 PM ^

This recipe calls for:

1 gallon gasoline
1 late model reddish orange couch
1 bottle popov vodka
1 lighter
1 glass pipe
1/2 ounce really Schwagg weed
1 TV for watching a MSU win/loss/game cancelation

Guess what I make with this list of ingredients.

LSAClassOf2000

August 26th, 2012 at 7:30 PM ^

I make a decent Alsatian quiche and plan to bring some to tailgates this year. You'll need: 

- Pie crust, 9-inch diameter

- 3 eggs

- 1 cup milk, skim preferred (heavy cream is also good for this)

- 1/2 cup onion, chopped or minced

- grated Parmigiano

- Swiss cheese

- bacon, cooked and crumbled

- butter

Preheat the oven to 350 degrees. In a bowl, beat the eggs, milk or cream and onion with a whisk until the texture is smooth. Sprinkle (or lay, if not crumbled) the bacon on the bottom of the pie pan and then layer the cheese on top of the bacon. Pour the mixture from the bowl into the pan. Dot the quiche with butter. Allow for this to cook at 350 until the top is brown, then set aside to cool for 15-20 minutes. This makes about 6-7 servings, so make several for additional servings. 

Lac55

August 26th, 2012 at 7:42 PM ^

Broccoli Bacon Salad

Broccoli

Bacon

Parmesan cheese

Mayo(I use canola mayo)

You just want to use the broccoli hearts chopped up. Cook bacon and let cool before chopping it up into pieces. Add parmesan and mayo. Mix ingredients together and let chill. Simple but tasty.

Zone Left

August 26th, 2012 at 7:44 PM ^

  • 2 lb boneless chicken breasts
  • 1/4 cup vegetable oil
  • 1/4 cup lime juice
  • Salt, pepper, cayenne pepper, cumin, chili powder, and minced garlic to taste
  • 2 bell peppers
  • 1 sweet onion
  • Your favorite guacamole recipe
  • corn tortillas
  • cheese

Pound chicken flat.

Put chicken, oil, lime juice, and spices in a freezer-type bag and mix thoroughly. Let sit in the fridge overnight if possible or as long as you can.

Grill chicken on medium high to high heat over indirect heat. Once chicken is cooked, let rest and then cut them into long strips against the grain of muscle fiber.

Rough chop veggies and saute. 

Combine everything and eat super, super easy fajitas that will blow restaurant fajitas out of the water.

PurpleStuff

August 26th, 2012 at 8:42 PM ^

If you want to impress a lady (and possibly get the both of you nice and drunk) and can't really cook, this is a good one:

Cook 8oz. of long linear pasta (linguine, angel hair, spaghetti will do in a pinch)

Cook one package Margaritaville Jammin' Jerk Shrimp according to package instructions

Time the two to finish at roughly the same time (pasta takes about 10-11 minutes, shrimp about 8)

Drain pasta and throw it into the pan with the shrimp, adding 1/2 tablespoon of butter, and keep on the burner until mixed thoroughly and pasta is coated with sauce/oil/buttery goodness

Dice one tomato ahead of time and top the pasta with that to add color

Serve with a simple salad and/or garlic bread or anything else you can think of (tropical fruit on its own and incorporated into salads have proved successful)

Supply plenty of island cocktails and/or white wine (the spiciness will lead to increased boozing, which is a nice touch, and a theme makes it all feel relaxed/classy)

Hide the box

The recipe can be multiplied at a similar ratio if you have unexpected company, or portions can be cut and you can combine it with something like a spicy pork loin to look like a real Suzy Homemaker if necessary.

 

 

white_pony_rocks

August 26th, 2012 at 7:57 PM ^

go to plum market and get some really, really thin sliced proscuitto and small fresh mozz balls.  grill some asparagus with olive oil and sea salt.  wrap the mozz in the proscuitto and then wrap an asparagus stalk around the proscuitto.  dip into balsamic vinegar.  to make it even better grill some peaches and nectarines.  cut them in half and take the pit out, rub honey on the face and grill until they are soft and have good grill marks.  the sweet grilled fruit is great immediately following one of the wrapped mozz balls.

SnackNovak

August 26th, 2012 at 8:16 PM ^

1 pkg refrigerated hash browns

1 dozen eggs

1 pint milk

1 lb bacon

2 pkg shredded cheddar

2 tsp dry mustard

Salt and pepper to taste



Cook the bacon then crumble. Spread the hash browns in the bottom of a large casserole dish. Beat the eggs, then mix in the milk, cheese and spices. Pour mixture over the hash browns, top with the bacon crumbles. Bake at 375 for about 45 minutes or until the eggs are set. I usually prepare it Friday night then bake early Saturday morning. Simple and feeds a crowd.

Lebowski

August 26th, 2012 at 8:16 PM ^

Fry three slices of bacon. Drain almost all of the grease.



Cook down a diced onion and a finely chopped portabella mushroom with garlic salt in the sauté pan used for the bacon.



Let pan sit until mushroom and onions are cool to touch.



Eat one piece of bacon.



Crumble other two pieces of bacon. Add to pan with mushrooms and onions.



Combine mushroom, onion, and bacon goodness into a large bowl. Add 1.5 lbs ground beef. Add a deli sized (6 oz?) package of BLUE cheese crumble (or Gorgonzola).



Combine everything and form into patties.



This gets messy on a gas grill, watch out for flare ups. Charcoal seems to have fewer issues with the grease, when using hardwood coals, gives these burgers even more flavor.



Cook over high direct heat, 4-5 mins per side.



Serve with Friday night drinking thread.



CleverMichigan…

August 26th, 2012 at 8:32 PM ^

Here's the chili recipe I wrote after reading the huge chili recipe thread a few years ago, I served it for the Big Chill and the past two Super Bowls and my boyfriend is already requesting it for Homecoming.

 

Ingredients:
 
  • 1.5 lbs chorizo
  • 1 lb flank steak in chunks (marinated in soy sauce and brown sugar)
  • 1.25 lbs ground turkey
  • 2 onions (1 red, 1 yellow), diced
  • 4 cloves garlic, crushed
  • 2 mild peppers (1 red, 1 green), chopped
  • 4 hot peppers (2 jalapenos, 2 cerrano), slitted lengthwise
  • 1 TBS cumin
  • 1 TBS paprika, smoked if preferred
  • 1-2 TBS chipotle 
  • Worcestershire and BBQ sauce 
  • 1 large can stewed tomatoes
  • 2 cans plain tomato sauce
  • 1 bottle Guinness Extra Stout
  • 1 can/bottle American lager of your choosing
 
  1. In 3 separate skillets: sauté marinated steak; bring lager to boil, then add chorizo, let boil; brown turkey
  2. Sauté onions in stew pot with a few splashes Worcestershire and BBQ until glassy
  3. Stir in mild peppers, stewed tomatoes, garlic
  4. Stir in meats, hot peppers, spices  
  5. Cover with sauce and Guinness
  6. Brew for 4+ hours, adjust spices as needed
  7. Serve and bask in the praises of your colleagues 
 

JHendo

August 26th, 2012 at 8:57 PM ^

Very similar recipe to mine (which I will not share because it's a secret recipe of me and my brother's). While I will say I use 80/20 ground chuck over turkey, more importantly I must say kudos on the chorizo part. I switched from ground spicy italian sausage to chorizo in my recipe and few years ago and haven't looked back since. To anyone who's looking for that little change to their recipe to put it over the top, chorizo is the answer.

Farnn

August 26th, 2012 at 9:01 PM ^

To save yourself some pan washing and increase the flavor, do everything in step one in the stew pot mentioned in step two.  First saute the steak; then remove the steak, add a bit more oil, and brown the turkey; remove the turkey and add the chorizo and beer and scrap up all the brown bits stuck to the bottom.  Once the chorizo is cooked add everything in the pan to the other meats in a bowl on the side.  Now you only have one pot to wash and you get all the flavor from the browned bits on the bottom of the pan.

UMgradMSUdad

August 26th, 2012 at 9:07 PM ^

Bulgolgi is one of my favorites.  I first had it prepared by a Korean couple when I was a student.  They used thinly sliced beef and carefully place each slice on a grill to cook. I got tired of grilling little slices of beef when trying to feed a family or a crowd so started using tenderized round steak and grilling it first then slicing it.  The tenderizing creates a lot of surface area for the marinade to penetrate.

Marinate 2 lbs tenderized round steak in the following for 2-24 hours:

1/4 cup soy sauce

3 Tbl sugar

1 Tbl oil

3 cloves garlic, minced

1 tsp ginger, minced

3 green onions, chopped

dash or red pepper flakes or cayenne pepper

Grill on a hot grill, 2-3 minutes per side (enough to carmelize the sugar--the round steak I get is quite thin, so it's cooked to about medium)

Let the meat set for at least 5 min, then thinly slice. Serve with rice and thin slices of garlic and ginger, and leaves of romaine lettuce. Put all the ingredients in the lettuce leaf and roll up to eat, or skip the lettuce and just eat with rice.  When I'm tired or in a pinch for time, I've made the marinade with just dried garlic and ginger powder.  It's still very good.

 

UMgradMSUdad

August 26th, 2012 at 9:08 PM ^

Bulgolgi is one of my favorites.  I first had it prepared by a Korean couple when I was a student.  They used thinly sliced beef and carefully place each slice on a grill to cook. I got tired of grilling little slices of beef when trying to feed a family or a crowd so started using tenderized round steak and grilling it first then slicing it.  The tenderizing creates a lot of surface area for the marinade to penetrate.

Marinate 2 lbs tenderized round steak in the following for 2-24 hours:

1/4 cup soy sauce

3 Tbl sugar

1 Tbl oil

3 cloves garlic, minced

1 tsp ginger, minced

3 green onions, chopped

dash or red pepper flakes or cayenne pepper

Grill on a hot grill, 2-3 minutes per side (enough to carmelize the sugar--the round steak I get is quite thin, so it's cooked to about medium)

Let the meat set for at least 5 min, then thinly slice. Serve with rice and thin slices of garlic and ginger, and leaves of romaine lettuce. Put all the ingredients in the lettuce leaf and roll up to eat, or skip the lettuce and just eat with rice.  When I'm tired or in a pinch for time, I've made the marinade with just dried garlic and ginger powder.  It's still very good.

 

mgoblueaustin

August 26th, 2012 at 9:10 PM ^

Dickens' Cider: there are a ton of takes on how to create a delicious, warm, fall-themed adult beverage.  Here is mine:cio 

1 gallon of your favorite apple cider (the less filtered, the better)

1 half gallon Captain Morgan

1/4 cup (4 Tbsp) cinnamon

1/4 cup nutmeg

1/2 cup brown sugar

*** All of the spices and sugar can be tweaked to suit your taste

 

Put cider, cinnamon, nutmeg and brown sugar into a large pot and bring to a boil.  Let simmer for 5 minutes, then remove from heat and let sit for 8 minutes. Add entire 1/2 gallon (or less depending on your taste) of Captain Morgan.  Stir vigorously and then fill a thermos or thermal carafe with contents and enjoy a potent, hot beverage all day long.  Added Bonus:  The house smells amazing after this for days, which helps to mask the smell of victory that you bring back after long hours of tailgating.  Warning: this probably goes without saying; don't add the alcohol before or during the boiling point unless you prefer virgin Dickens' Cider. 

 

 

bluecanuck

August 26th, 2012 at 9:40 PM ^

 

I make an awesome and filling sweet potato hash.  It also happens to be incredibly easy.  The amount below is good for 2-3 so scale up as necessary.

2 medium-sized sweet potatoes

1 sweet yellow onion

2 peppers (any colour but green because they suck.  Can also use poblanos/anaheim/etc for a different flair)

1lb chorizo, no casing (I use Boulder Sausage bc it's amazing, but any will do)

eggs

butter

salt and pepper to taste

cayenne to taste

cinnamon to taste

  • peel and shred sweet potatoes
  • cook chorizo, remove from pan
  • dice and saute vegetables in chorizo juices with a little butter (or a lot of butter)
  • add a little salt and pepper to the veggies unless you like bland crap
  • once veggies are soft and delicious, add back sausage and throw in the shredded sweet potato (you need a big pan)
  • add some more salt and pepper along with cayenne and cinnamon (i probably use 1/2tsp - 1tsp of cinnamon)
  • when I make it, I serve with a couple of over easy eggs on top, but if you're doing it for a big group I would whisk some eggs and add them to the pan once everything else was cooked

Farnn

August 26th, 2012 at 9:31 PM ^

  • 3 lbs fresh tomatoes
  • 3 cloves garlic-minced
  • 2 Tbs minced onion
  • 15 basil leaves
  • 1/4 c olive oil
  • 2 Tbs butter

 

  1. Bring a pot of water to a boil.
  2. Cut a small X in the skin of each tomato on the side opposite the stem
  3. Drop a couple tomtatoes in the boiling water for 30 seconds then remove and run under cold water.  Return water to a boil and repeat with the rest of the tomatoes.
  4. Peel the tomatoes, remove the seeds and liquid and chop into 1/2" pieces
  5. Toss the tomatoes with 1/2 tsp salt and set in a strainer over the sink for 10 minutes, mixing them around occasionally.  This helps get out some of the excess water
  6. Heat oil in a wide saute pan on high heat.  When the oil shimmers add the onions and saute for 2 minutes
  7. Add garlic and saute 1 more minute.
  8. Add tomatoes and saute on high heat for about 10 minutes stirring frequently until there is no excess liquid with the tomatoes and you have a uniform sauce.
  9. Turn off the heat and add the butter, stirring until it is completely melted and mixed in.
  10. Stack the basil leaves on top of each other in a single stack and finely slice them, then stir them into the sauce.
  11. Season to taste with salt.
  12. Serve with your favorite pasta.

This recipe may seem long for tomato sauce but it gives you a very impressive tasting product like what you would get at a fine italian restaurant with handmade gnocchi.  It's great at this time of year when tomatoes are at their best, especially paired with a high quality pasta.

Seth

August 26th, 2012 at 9:37 PM ^

Too tired to search for it but Brian's wife had a friend promoting a book full of Michigan tailgating recipes about a year ago. We ordered it and love it.