WAJR

WVU MOUNTAINEERS VS USF BULLS  10.30.09

BULLS’ EYE EMPANADAS
Makes 6-10

Ingredients
2 hard-boiled large eggs
1/2 medium onion, finely chopped
1 tablespoon olive oil 1 garlic clove, finely chopped
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon allspice
3/4 pound ground beef chuck
2 tablespoons raisins
1 1/2 tablespoons chopped pimiento-stuffed olives
1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped 1 package refrigerated pastry disks

Directions
Cut each egg crosswise into 10 thin slices.
Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.
Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.

Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk and top with 2 slices of egg. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.
Empanadas can be brushed with oil and baked on an oiled baking sheet in a 425°F oven until golden, about 10 minutes.

LOUISVILLE CARDINALS vs WVU 11.07.09

TIPSY WING DINGS
Serves 6

3 1/2 pounds (about 17 pieces) chicken wings
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/2 teaspoon cayenne pepper
4 12-ounce cans cherry cola (flat)
2 cups cherry jam or preserves
2/3 cup Dijon mustard with horseradish
3 tablespoons soy sauce
2 tablespoons malt vinegar or apple cider vinegar
2 tablespoon Kentucky bourbon
Oil for brushing wings

Preheat oven to 400ºF
In a small bowl, mix the salt, cinnamon, cumin, garlic powder, and cayenne together. Season the chicken wings with the spice mixture. Cover and refrigerate while oven preheats.

Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Transfer glaze to large bowl.

Lightly brush wings with oil and place in single layer on cookie sheet. Bale for 25 min. Brush tops top halves of wings with glaze. Bake additional 10, turn wings over, brush with more glaze and bake 5-10minutes  more.

WVU VS CINCINNATI BEARCATS 11.13.09

REUBEN DIP ALA IZZY’S FAMOUS CORNED BEEF
12 Servings

Ingredients
1 (16 ounce) jar sauerkraut, drained
1 (8 ounce) package cream cheese, softened
2 cups shredded Swiss cheese
2 cups shredded deli corned beef
1/2 cup thousand island dressing
3 tbs horseradish
2 tbs caraway seeds
Directions
In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef
and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a
hurry, lower for longer if you're not, or just until hot and cheese is melted. Stir
occasionally while cooking. Serve with cocktail rye toast points or crackers.

PITT PANTHERS VS WVU MOUNTAINEERS  11.27.09

PEPPERONI ROLL MONKEY BREAD
Makes 1 loaf

Ingredients
60 pieces frozen bread dough rolls
1/2 lb pepperoni
1/2  cup butter, melted
2 cloves garlic, minced
Parmesan cheese, dry (sprinkle from jar)
1 lb cubed mozarella or pepper jack cheese
Directions
Defrost rolls. You should have 60 pieces. Cut cheese and pepperoni into 120 pieces each. Melt butter and garlic in pan and saute garlic about 3 minutes. Spread out dough with your fingers and place one piece of cheese and one piece of pepperoni inside.  Seal dough tightly. Dip each piece in melted butter and pile in a bundt pan. Sprinkling with parmesan cheese as you go along. Bake at 350° for 35 to 45 minutes or until golden

WVU   VS RUTGER SCARLET KNIGHTS  12.05.09

CAPRESE SKEWERS
Serves 6

1 package italian style meatballs, defrosted and cooked according to pkg directions
2 containers boccini  (fresh mozarella balls)
Assortment of deli antipasti (roasted red peppers, hot peppers, olives, etc)
Jar of pesto
Bamboo skewers
Hoagie buns, grissini or crackers

Thread  a meatball, mozarella and few antipasti on a skewer. Baste/marinate with pesto sauce for 20 minutes. Serve on rolls, or with breadsticks and crackers