Popcorn Steak

This steak will make you loose your taste buds to pure heavenly delight. We of course changed a couple things in the recipe but it was actually really good and a for sure try if your into steak, and who is not into steak? Well anyways here is the original recipe.

8 to 12 ounces steak of your choice, chopped in quarter-sized pieces
3 tablespoons balsamic vinegar
1/2 cup beer or water (beer of course)
1 dime bag salt
1 dime bag pepper
1 dime bag seasoned salt
4 to 5 cups all purpose flour
1/2 cup peanut oil or vegetable oil.

What we changed was we used skinny steaks, lots of Asian hot sauce, olive oil, garlic salt, and salt and pepper, and no vinegar. The beer we used was George Killian's Irish Red beer, a new favourite of mine.

The first think we did was take our steak and chop it. Too bad it was not pork, because then it would be a pork chop*Audience Applauds*. But here are our skinny steaks.

When I chop, I am the danger, and the steak knows it.

In another bowl we added all of the ingredients above to marinate our steak bites into. We put a lot of Asian tang into it to add a spice that would be oh so nice.

We placed all those steaks into the pan to let those tasty juices seep in and let them sit as we went off and did our own things for a while.

When we returned we got our flower bag ready and placed our steaks in there and shook them so hard that they were trying to chicken out of the ride, but they couldn't because they are steaks *Standing Ovation*. 

We did not use as much oil this time because last time we had so much left over. This time we put in just enough to cover the bottom of the pan a few centimeters. We added the steak bites and posed for more pictures.

But after almost no time at all they were ready to come out of the pan. We tested them the same way that we do everything, by cutting it open and seeing if it fully cooked. 

We placed a small amount of salt on the drying plate for the steak to add some extra flavour to the steak after frying it and the results were fantastic. After the first one we decreased the salt a little.

Before much time we had them all cooked.

We cooked up some Max and cheese and some broccoli to go with it and ate it with some steak sauces.  

This ended up being very good but the amount of steak was not very much. I would say use thick steaks and fully cook them, and be willing to have tons of fun. The hot sauce worked perfect to add a little extra flavour. I would rate this a 7 out of 10.

Superfry Chicken

Our next great gourmet treat was Superfry Chicken.Sorry for the late update, school was busy and just was slow updating all of you. We had never fried something up this was and it was quite a treat. The original recipe calls for:

2 tablespoons minced garlic
1 dime bag salt
1/2 medium white onion, finely chopped
2 eggs
1/4 cup balsamic vinegar
Large plastic bag
1 large variety pack chicken
Sunflower or peanut oil.

We followed the recipe fairly closely but change balsamic vinegar for olive oil and approximated the amount. Next we used canola oil instead of sunflower or peanut oil. Otherwise it was all pretty much the same.

So first we took our ingredients and chopped them with no mercy.

Next we took our chicken strips and placed them in a bowl to await trial.

In another bowl we added the other ingredients together that would go with our chicken. Appreciate the dynamic salt pouring.  

We were now ready to add the eggs and everything in the bowl, and got our flower bag ready to dip the chicken in to make that tasty outside.

We heated up our oil on the stove. Since this was the first time we had done this, we used a ton of oil. In the future you do not need so much, but it was fun :D.

We mixed our ingredients up a lot more and then our chicken took a dip and we shook them in the flower bag before adding it to the pan.

It was hard to tell when the chicken was actually done. We took them out of the pan about every 7 minutes and cut one open to see if it was cooked all the way through. It was cool to watch all the bubbles go all bubbly.

After doing an initial trial we were ready to bread the rest and place them in the pan, as many as we could handle.... maybe more than we could handle. 

We fried those things up in no time flat, with the perfect combo of wetting and breading. 

And then we had delicious chicken with lots of oil.

We had so much extra oil left over though that we thought we should fry more things up. Like the onions in our batter and an apple to make like an apple crisp chip. 

This made for one very interesting combo that you had to see to believe. I was almost too shocked to continue. 

But I knew that surely it would be delicious.

After it was all fried up, our feast was prepared and our bodies ready. The great feast was about to begin. And no feast would be complete without ranch, ketchup, and beer!!!!!!

The apples looked super tasty on the plate, check it out.

After cooking it all, here are our recommendations. After removing the chicken from the pan, roll it in a little salt, otherwise the chicken was very good. As for the onion chips, they were amazing a for sure have to try for anyone who loves onion rings. Apple chips were good on the inside of the apple but just were not very good texture or taste on the outside. I would say to make better apple chips a different technique should be used. In the end though it was a great meal and I would rank it an 8 out of 10.

Finger-Lickin', Rib-Stickin', Fall-Off-the-Bone-and-into- Your-Mouth Chicken

This recipe was is the first one we are trying from the book by Coolio, "Coolio The Ghetto Gourmet". We changed a few things but it ended up being good stuff.

The original recipe called for:

1 family pack chicken wings (20 to 30 wings)

A 20 sack seasoned salt (2 dime bags or 2 tablespoons)

1 dime bag pepper

1 cup brown ale

Thai hot sauce

3/4 cup balsamic vinegar 

2 Tablespoons minced garlic

1 medium white onion, chopped

One 4-oz can diced jalapenos

Two 10 3/4 oz cans condensed cream of chicken soup

Assorted colored bell peppers (2 should do)

We didn't have all those things, so we just used 6 large chicken wings, didn't use any vinegar, used tons of hot sauce, and diced our own jalapenos. 

So first I chopped all it up with a big knife, be careful it cuts faster than a samurai sword. 

Next came the chicken in the bowl with mincing 

We made sure to add lots of the seasoning onto the chicken

Then one of my favorite parts came next, we added the ale!!! We choose to use Dark Side Vanilla Porter by Empyrean Ales. It is good stuff, so we made sure to add lots.

Best part is you can drink whatever is left over!!!

We then added everything into the bowl and added the condensed cream of chicken soup. 

We stirred it up the old fashion way, with our hands.... they were clean...really. Then they were ready to go into the pan for cooking.

Now after cooking the allotted time, we went and checked on our masterpiece and the chicken did not seem to be fully cooked. We tested it by slicing it open and seeing if there was any pink, we did not have a meat thermometer on hand. So we decided to place it into a pan to make them cook faster.

After cooking it a 20 mins of more longer and at 430 F our chicken was ready. I think Coolio didn't need his oven so hot, because his kitchen was already full of hotties.

The chicken outside had a very nice spice to it and it was cooked very nicely on the skin. The chicken was a little different than what I am used to, but was still very good. Future changes may be less juice, higher heat, and chicken drummies. 

I would rate this meal around 7 out of 10. But in the future I am sure we can get it even better. 

Be sure to join us again as we cook with Coolio.