WAJR

COASTAL CAROLINA CHANTICLEERS  vs WVU  09.04.10
CAROLINA  PULLED CHICKEN  & SLAW
Makes 4-6

PULLED CHICKEN
1  4.5-5 lbs whole chicken
1 cup chopped onion
1/4 cup cider vinegar
3 cloves garlic, minced
1 tablespoon brown sugar
1/3 cup whole grain mustard

DRESSING
1/4 cup yellow mustard
2 tablespoons chopped parsley
1 tablespoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 bag coleslaw mix

4-6  hamburger rolls, toasted

Directions
Stir onion, vinegar, garlic and brown sugar in slow cooker to combine. Spread whole grain mustard all over chicken. Place chicken, breast side down, in slow cooker. Cover, cook on low heat setting for 5-6 hours, until chicken is fork tender. Remove chicken from cooker and place on cutting board and let rest for 10 minutes.
Pour braising liquid from slow cooker through a sieve to measure 1/2 cup. Transfer onion solids and dressing mixture to combine.
Shred chicken off carcass in large pieces. Add to dressing in bowl and toss with slaw mix. Serve on toasted rolls.

WVU VS. MARSHALL THUNDERING HERD 09.10.10
GAUCHO-STYLE STEAKWITH CHIMCHURRI SAUCE
Makes 4-6

Chimichurri Sauce
1 cup lightly packed Italian parsley
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chili pepper flakes
2 tablespoons onion, minced
3/4 cup vegetable or olive oil
3 tablespoons lemon juice

Steak
1 tablespoon cayenne pepper
1 tablespoon smoked paprika
3 tablespoons salt
1 cup hot water

2 1/2 pounds choice of steak, approx 1 1/2 inches thick
baguette, cut in thick slices or pita bread

Directions
Chimichurri Sauce
Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped well, but not puréed. Reserve.
Steak
Dissolve cayenne pepper, paprika  and salt in 1 cup hot water. Transfer to a squeeze container.
Place the steak directly over a hot grill , baste with the cayenne grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak.  For extra spicy steak, baste 2 or 3 additional times during grilling process. Spread steak slices on bread. Spoon chimichurri sauce over steak.

MARYLAND TERRAPINS vs WVU  09.18.10
Chesapeake Bay Potato Skins
Makes 24 skins

Potato Skins:

4 large russet potatoes

Chesapeake Bay Crab Topping
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup whole milk
1/4 cup cream
1 tablespoon sherry
1/2 lemon, juiced
Hot sauce, to taste
Worcestershire sauce, to taste
Seafood seasoning (recommended: Old Bay)
Salt and freshly ground black pepper
1 pound jumbo lump Maryland crabmeat
1/2 tablespoon chopped chives
1/2 tablespoon chopped parsley leaves
1/2 cup mayonnaise

Directions:
Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add crab toppings and bake an extra 5 minutes  or until heated through.

Crab Topping:
In a small saute pan, melt butter and whisk in flour to form a light roux. Cook roux briefly and stir in milk and cream. Keep stirring and bring to a boil. Add sherry, lemon juice, hot sauce, Worcestershire sauce, seafood seasoning and salt and pepper, to taste. Remove from heat, chill slightly, and fold in Maryland jumbo lump crabmeat, chives, parsley, and mayonnaise. Reserve for final assembly.

WVU vs LSU TIGERS  09.25.10
BOURBON ST BBQ BEEF
Makes 6-8

Braising Liquid and Beef:
1 1/2 cups water
1 12-ounce bottle pale ale
1/4 cup mild-flavored (light) molasses
5 fresh thyme sprigs
1 tablespoon sugar
1 tablespoon salt
1 bay leaf
1/2 teaspoon ground white pepper
3 1/2 lbs boneless chuck roast

Sauce:
1 tablespoon vegetable oil
1 small onion, finely chopped
1 cup red wine vinegar
2 cups ketchup
1/2 cup mild-flavored (light) molasses
1/4 cup water
1/2 cup bourbon
1 1/2 teaspoons salt
1/2 teaspoon ground white pepper
Leaves from 5 fresh thyme sprigs

Onion rolls, toasted

Directions
For sauce:
Heat oil in heavy large saucepan over medium-high heat. Add onion and sauté until golden brown, about 6 minutes. Add vinegar and boil until mixture is reduced to 3/4 cup, about 5 minutes. Remove from heat. Add ketchup, molasses, and 1/4 cup water, then bourbon; stir to blend. Bring sauce to simmer. Stir in salt and white pepper. Simmer 10 minutes to blend flavors. Stir in thyme leaves. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
For beef:
Meanwhile, preheat oven to 325°F with rack in middle. Heat oil in dutch oven. add beef and  brown on both sides. Pour in braising liquid and bring to boil.
Cover with  lid and braise in oven until meat is very tender when pierced in several places with a meat fork, about 3 1/2 hours.
Transfer beef to a cutting board and let stand, loosely covered, 20 minutes. Shred meat. Skim off fat from sauce and discard bay leaves. Add beef and sauce to pan and heat. Served on toasted onion rolls.