Fri, Jan 30th - 8:10AM

We have been featuring driver recepies from the American Le Mans Series -- he're our first from a "media type"

Murphy H. Bear is an occasional commentator on the American Le Mans Series, and acts as a clearinghouse for information that wants to be free…  Currently unencumbered by any affiliation, he learned his craft at www.dailysportscar.com. 

He is assisted by the lovely Heidi M. Bear in gathering and disseminating any and all rumors and speculation circulating within the American Le Mans Series paddock, responsible or not. 

Most of the Murphy’s recipes are simplified and sized for two. This one is different, but it does have a point in the way it varies from who-knows-how-many hot wing recipes out there. The ones you buy in the frozen section are that same out-of-an-industrial-sized-jar hot wing sauce you find in countless rundown Mom & Pop bars. You’ll be lucky to survive them. Wing aficionados agree a key to wings is the crispy outside, but unfortunately, that’s the part that’s nearly impossible to do well at home, needing a dry wing (forget anything frozen) and a deep fryer (raise your hand if you have one of those).

So for the rest of us, the Bear’s created a wing recipe that just gives up on that stuff, tasty, tender wings that can be made at home, frozen for later, and don’t need no deep fryer. Murphy even uses the microwave to make sure they get done. No pink wing innards in this recipe. This will make medium wings…crank up the cayenne (no, that ain’t no porcha, neither) if you like ‘em hotter.

1 ¼ cups Louisiana hot sauce

¼ cup white wine vinegar

½ tablespoon cayenne pepper

1 tablespoon garlic powder

2 tablespoons Cajun spice

Mix, then marinade wings overnight in 1 quart sealable plastic bags of a half dozen wings each. Or put a dozen in a bigger bag. Murphy doesn’t care. (You can freeze what you don’t immediately use.)

Microwave wings 2 minutes, turn over, microwave 1 minute more. Heat about 2 tablespoons vegetable oil in a large skillet, fry wings until golden brown on each side (one of those screens-with-a-handle thingies for spatters is a good idea). Meanwhile, in a small skillet, prepare the wing sauce. For larger groups work in batches.

2 tablespoons butter

2 tablespoons Louisiana hot sauce

1 tablespoon white wine vinegar

½ teaspoon flour

(Remember, the above is medium, add ½ teaspoon Cayenne pepper for hot, 1 teaspoon for blazin’)

Melt butter, whisk together with other ingredients and toss with, or simply spoon over wings. Serve with ranch or blue cheese dressing for dipping.

This recipe appeared in murphythebear.com and was published in Murphy’s Little Recipe Book - http://www.blurb.com/bookstore/detail/158030

Fri, Jan 16th - 3:57AM

  Sebring is noted for its 12-hour sports car endurance race, staged by the American Le Mans Series. At the end of this month, many of the cars and drivers who will be participating in this event will be at the Sebring International Raceway for a first-of-the-year test and tune session.

   In honor of that, we have asked some of the participants about their favorite foods, their diet regimen before the race and if they have any "lucky" foods they eat. A lot of those now are posted on our web site at www.thekitchenfreaks.com and we urge you to stop by and take a look.

   "I have always said, everybody who stops by our web page or listens to our program has eaten food or will be eating food soon after!" said Chef Louie.

   As always, the KitchenFreaks are in search of recipes, kitchen tips, humor and all kinds of food talk.

   "Please, come by, sit a spell, take your shoes off -- ya'll come back now, you hear?" said Barry Foster.

Mon, Jan 12th - 8:56AM

 This was submitted by 3-time Sebring winner Mario Andretti -- obviously not only a great race car driver but also very accomplished in the kitchen.  Cook this up, pull the cork on a bottle of Il Bastardo red, and you have a great way to watch America's premier sports car race.

  Heck, pull a couple of corks on a couple of bottles of Il Bastardo!

TORTELLINI SALAD:

2 packages tortellini with cheese

Chopped green onionsChopped celery

Black olives

Marinated artichokes

Basil and/or dill weed

3/4 bottle Newman's Own Salad Dressing

Salt and pepper to taste

Cook tortellini al dente. Add next five ingredients and mix with Newman's Own dressing. Chill and serve at room temperature.

1/4 cup olive oil
6 cloves garlic, coarsely chopped
6 pounds large tomatoes, coarsely chopped, seeds and juices included
1 cup coarsely shredded fresh basil leaves
1 teaspoon salt
1 tablespoon sugar (optional)

Sat, Jan 3rd - 6:24PM

Every year we have a sports car endurance race called the 12 Hours of Sebring. Many of the drivers have favorite dishes, and the folks from PrimeTime Racing (who put a Dodge Viper into the once-around-the-clock competition) have sent us one of owner Joel Feinberg says he does everything fast -- including both driving and cooking.

Here's something from his kitchen, and visit our website at www.thekitchenfreaks.com for this and more suggestions for food thats fast and good!

Joel Feinberg’s Super Speedy Meatloaf

§       1 egg

§       1/2 cup skim milk

§       2 tablespoons ketchup

§       1 tablespoon Worcestershire sauce

§       2 tablespoons dried chopped onions

§       1/2 teaspoon cumin

§       1/2 teaspoon sage

§       1/4 teaspoon salt

§       1/8 teaspoon pepper

§       1/2 cup 1 tbl Italian-seasoned bread crumbs

§       1 1/2 pounds extra lean ground beef (680 g)

Directions 

§       Preheat oven to 350º. Spray a broiler pan rack with nonstick cooking spray.

§       In a large bowl, beat egg.

§       Add milk, ketchup, Worcestershire sauce, onions, and spices.

§       Whisk to combine.

§       Stir in bread crumbs, add ground beef and mix well.

§       Shape into a loaf and place on top of broil rack.

• Bake for 45 to 55 minutes, until done (when beef is no longer pink and juices run clear).

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Fri, Jan 2nd - 6:44PM

Thu, Jan 1st - 5:30PM

This is football season and I'll be bringing you different recipes that will make you the hit of the bowl/playoff season.  Once people get a load of this at your get together, you will be pestered, prodded, and demanded to make more for every occasion! It is simple, inexpensive, and it not only turns heads, it literally unscrews them!

You can find this and a whole lot more at our web site www.thekitchenfreaks.com

First, try my bread recipe. It’s simple and satisfying, and you will feel so good about yourself as you start to master the art of breads. If bread making isn’t your thing, however, you can buy frozen dough at any grocer, and it will work fine.

This is so simple, I’m almost ashamed – notice I said almost.

Roll out a piece of once risen dough into a 12 by 16 or so rectangle. Line this baby with pepperoni slices and cover with WHOLE MILK mozzarella – don’t think for a second that the low moisture, low fat kind is going to save you from having to shop at the Big Man’s store for any length of time! Gently roll this up, tucking in the sides and sealing it real good with egg wash. With a fork, put a couple of steam vents on the top, then, into a 375 oven for about 15 to 20 minutes (it’s done when the bread starts looking browned and has a nice crust). When done, let it rest 10 minutes and slice it up and stand back!

Basic Dough

Take 3 1/2 cups of bread flour, 1/2 tsp of salt, 1 tsp sugar, 1 tbs. yeast, 1 tbs. of oil, 1 to 1 1/2 cup of warm water.  It is advisable to use 2 tbs. of vital wheat gluten, as this adds a ton of elasticity to the dough.  The amount of water varies, as depending on the humidity, the flour, etc., however, try to use bottled water as the chlorine in city water can kill the yeast, and, start slowly with water, as you can add it, but it's tough to take it out!

Use either your hands, a mixer, or, believe it or not, a food processor.  Start with the dry items, then, the oil and 1 cup warm water.  Mix and squeeze with your hands, or, tun the mixer to #2 speed, or, the processor to  medium. Add water as needed to either get a spongy ball with a lite sticky feel, or, in a machine, the ball pulls away from the side of the mixing bowl.  Now take this dough and let it rest in a greased bowl for 10 minutes.  After it's little nap, Take it and knead it for a few more minutes, finally rolling it into a ball with a round motion with the palm of your hand.  Let it rise to twice it's size ( about 1/2 hour).