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Great Recipes from Guild Fine Meats

Guild Fine Meats has put together a few of their favorite recipes for your game day enjoyment! Try these out on your own or head on over to their downtown Burlington location at 111 Saint Paul Street where you can pick up GFM BBQ chicken wings, crab dip, meatballs and more!

Farmhouse Beer Batter

1 ? c flour
? c cornstarch
? tsp paprika
1 ? tsp Old Bay seasoning
1 tsp onion powder
? tsp baking powder
16 oz cold beer (pilsner, or something else light)

Add all the dry ingredients in a large mixing bowl and whisk until combined. Add beer and mix until all the batter is smooth and free of lumps.

Makes 3 ? cups of beer batter.

Deep Fry

4 c vegetable oil (for deep frying)
1 c flour (for dredging)
Assorted veggies and GFM meats for frying (sliced onions, sliced pickles, mushrooms, shrimp, chicken tenders, etc.).

Add the vegetable oil to a wok, heavybottomed saucepan, or dutch oven. Heat to 350 degrees Fahrenheit.

Lightly toss your preferred vegetables or meats into flour. Knock off excess flour and then dip into the beer batter. Shake off any excess batter and carefully drop into heated oil. Continue to add more pieces to the oil, making sure not to overcrowd the items, which will cause them to stick together. Cook until golden brown and crispy, then remove and let drain on paper towels. Serve with your favorite dipping sauce.

Note: Between batches of frying, allow the oil to reheat to its original temperature.

Cortijo Queso Fundido

? lb Cabot American cheese
1 ? c whole milk
? c Spanish onion, finely diced
1 tbsp vegetable oil
1 tsp cumin
pinch cayenne
pinch salt
? c pickled jalapenos

In a heavybottomed saucepan, saute diced onions in vegetable oil over medium low heat until translucent.

Add cumin, cayenne, and salt and stir. Then add in the milk and heat until steaming. Turn off the heat and add the cheese, mixing until the cheese is melted completely. Drain pickled jalapenos and add to cheese sauce. Serve immediately with tortilla chips, pretzels, or anything else you like to dip in cheese!

Note: cheese sauce is best kept warm in a small crock pot or small fondue pot.
Makes 1 quart.

Cortijo Guacamole

4 avocados (RIPE!)
1 clove garlic, minced
1 large jalapeno, deseeded and minced (if you like it spicier, leave seeds in)
? c cilantro, finely chopped
? c red onion, minced
? c + 2 Tbsp fresh lime juice
Salt to taste

Mash avocados with lime juice in a mixing bowl. Mix in remaining ingredients. Serve with tortilla chips. Guacamole can be stored in tightly sealed container for up to six hours before serving.

Makes 1 quart.

Maine Crab Dip

1 can artichoke hearts, drained and chopped (14.5 oz can)
8 oz. cream cheese, softened (one package)
? c mayonnaise
2 cloves garlic, minced
1 c sour cream
2 c grated Parmesan cheese
1 lb Maine crab meat
? c lemon juice
2 tbsp Old Bay Seasoning

Preheat oven to 375 degrees Fahrenheit.

First mix the parmesan cheese with the artichoke hearts to prevent clumping. Then mix together the cream cheese, sour cream and mayonnaise until smooth. Carefully pick through crab meat to remove all shell. Add in the remaining ingredients along with the artichoke and parmesan mixture and mix until it?s an even consistency throughout.

Put into a 9x9 inch baking dish and bake in the oven until the top is evenly browned and the sides are bubbly, about 30 minutes. Serve with warm bread, crostini, or chips.

Makes about 12 servings.

Guild Tavern Chicken Wings

Dry Rub

? c paprika
? c ground black pepper
? c salt
? c garlic powder
? c onion powder
? c ground coriander
? c red pepper flakes
? c ground fennel seed
? c dried tarragon
? c dried thyme

Makes about 3 ? cups of dry rub. Start with two cups for a family pack of chicken wings (about 3 pounds) and reserve the remaining dry rub as a great seasoning for poultry, beef, and more!

Cranberry BBQ Sauce

1 c fresh (or frozen) cranberries
? c ketchup
? c bourbon
? c brown sugar
1 ? tbsp molasses
1 ? tbsp cider vinegar
1 tbsp Worcestershire sauce
2 tsp Dijon style mustard or a similar gourmet mustard
? tsp onion powder
? tsp garlic powder
? tsp ground cayenne pepper
? tsp ground black pepper
? tbsp salt

Makes about 2 cups of BBQ sauce.

Dry Rub: Combine all ingredients in a bowl until evenly mixed. Toss chicken wings with enough dry rub to coat. Put in a covered container, refrigerate, and let sit for four hours.

Cranberry BBQ Sauce: Add all ingredients to a heavybottomed sauce pan and simmer all together on medium heat for 25-30 minutes. Puree sauce in the saucepan using an immersion blender or transfer to an upright blender and blend until smooth.

Cooking Instructions for Chicken Wings

Deep Fry
3-4lb Adams Poultry Farm or Misty Knoll Farm chicken wings
4 c vegetable oil

Add the vegetable oil to a wok, heavybottomed saucepan, or dutch oven. Heat to 350 degrees Fahrenheit.

Remove chicken wings from the refrigerator. Shake off excess dry rub. Carefully drop wings one at a time into heated oil, making sure not to overcrowd the items, which will cause them to stick together. Cook until golden brown and crispy, then remove and let drain on paper towels.

Toss in a bowl with enough BBQ sauce to coat. Serve with Blue Cheese dressing.

Baking
Preheat oven to 375 degrees Fahrenheit. Remove chicken wings from the refrigerator. Toss chicken wings in a little bit of oil and then bake for 30 minutes or until cooked all the way through and golden brown.

Toss in a bowl with enough BBQ sauce to coat. Serve with Blue Cheese dressing.

Beef & Pork Meatballs

1 lb ground LaPlatte River Farm beef
1 lb Guild Fine Meats fresh Italian sausage (sweet or hot), removed from the casing
1 egg, large
1 tbsp sugar
2 tsp salt
? c bread crumbs
? tsp black pepper
? c fresh parsley
? c fresh basil
2 cloves garlic, minced
? c onion, minced

Preheat oven to 375 degrees Fahrenheit.

Combine all ingredients in a large bowl and mix together until everything is evenly distributed. Portion into 2-ounce meatballs and tightly pack by hand while rolling. Chef tip: lightly oil hands before you start rolling meatballs. This helps keep them nice and uniform.

Brown meatballs in vegetable oil in a heavybottomed saute pan or cast iron pan over medium heat. When browned on all sides, place meatballs on a baking sheet (or keep in cast iron pan if using one) and cook in oven until they reach an internal temperature of 155 degrees Fahrenheit.

Serving Options

Meatballs with tomato sauce:
Put tomato sauce and meatballs in a crock pot and let simmer on low heat for at least one to four hours before the big game.

For dipping:
Serve warm with toothpicks and your favorite meatball consumption vehicle. Why not try the Cortijo Queso Fundido?

A few other Big Game Recipes

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