Fortunately, that was not the case with the Chez Wolves kitchen. The game food rocked. First, we had tortilla chips and salsa, served in a Packers bowl, naturally:
We also had onion straws with horseradish sauce, always good:
Of course we had potato skins:
We also had brown sugar bacon dogs, which we have had before but, as I realized when preparing for the game, I have never given instructions on how to make them. So, without further ado, here are the instructions.
First, grab some bacon, cocktail wienies (or hotdogs cut into 6 pieces each -- I prefer Hillshire Farms wienies, but you can use what you like), some brown sugar, some toothpicks, worcestershire sauce and Tabasco sauce.
Yeah, I know, not everything is in the picture. I was kind of winging it. Anyway, cut the bacon into 6 pieces per slice. You can do it as 1/4s, but you will have a lot of overlap. Take a wienie (I love saying that) and wrap it in bacon, then secure everything with a toothpick. Like so:
Get a two-quart baking dish and put about a quarter-pound of brown sugar in the bottom. However many wienies you have wrapped, put them in there. You are limited only by your appetite for pork products and how much bacon and wienies you have on hand.
Top that with another quarter pount of brown sugar, then douse it with about a tablespoon of Tabasco and a couple tablespoons of Worcestershire sauce. This is to taste, of course, so you might use more or less.
Put those in the oven at 350 for about 50 minutes, covered. They will be swimming in melted brown sugar when you take them out:
I served them in the Packers Snack Helmet, with mixed nuts in the facemask, but a serving bowl will suffice:
The spread looked pretty good, as did Marrying Into Wolves and whichever kit-tay that was.
Would have been nice if the game outcome had been as good as the game food, but such is life.
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