Super Bowl Recipe: Mulligan’s Yueng-Wings!
Some of you already know Chef Mulligan from the events we’ve done with the Cable Car–or maybe you know him as the guy who quietly makes amazing food around town. Or perhaps as that record shop dude (as he says of himself: “I have all the jobs”). No matter how you know him, right now Mulligan’s doing his thing at Campus, and he’s made up this recipe for your Super Bowl party:
Kick your party through the uprights with some beer-braised chicken wings!*
Step 1- apprehend some good quality chicken wings, and a top quality 4 pack of Yuengling tall boys.
Step 2- salt the wings, add small-diced onions, and other aromatics of your choice- sear the wings in oil, over high heat in an oven proof pan.
Step 3- add beer around the edge of the pan, just up to the level of the wings- and why not some tamari, perhaps blackstrap molasses for extra sweetness
Step 4- drink the rest of the beer!! Braise the wings at 350 in the oven till soft! Drain any braising liquid and caramelize. Quickly place under low broiler to finish.
GET MORE BEER
Chef’s note- try some Fox Point spicy pickles on the side, RI made & available at Campus Fine Wines..
(Fox Point Pickling company was just in Projo on Wednesday; check out the article and recipes here).
*Our favorite part of this recipe is that Brad had to “football it up” since Mulligan knows more about Lomo than end zones. It’s all good!
Friday Wine Tasting in the Shop, 5-8PM
Herald the Wine Times!
2013 Domaine de la Pépiere Muscadet-Sèvre et Maine sur Lie
Marc Ollivier is one of the best producers of Muscadet that we’ve ever encountered. His Muscadet has lees contact until the time of bottling; extended contact gives it the crispness that makes Muscadet so refreshing & is the traditional way to make Muscadet, but has become the exception.
Ollivier hand harvests, uses natural yeasts & bottles with a very light filtration. The vineyards are 40+ years old & all from original stock; there isn’t a single clonal selection in the vineyards.
This wine is salty, tangy and lip-smackingly delicious! Try it as an aperitif, with salads & the obvious oysters, or as a foil for richly sauced foods. It’ll cut through them like a laser!
2012 Chateau D’Oupia, Minervois
Since the death of her father André in 2007, Marie-Pierre Iché has been running this large, old-vine estate, complete with 13th century castle. André was never a member of the village co-op, choosing instead to tend his own vines and make his own wine. However, he sold his wine in bulk to local negociants until a visiting Burgundian winemaker convinced him to sell them under his own name. He made quite an impression with his wines, which were deep and savory and full of ripe fruit character, but priced for everyday drinking. This producer continues to be a go-to for value and quality. This wine is a blend of Carignan, Grenache, Syrah from 50 year old vines.
2013 Château Coupe Roses, Minervois
Another Minervois red! Why not? Here are the winery notes, as translated by Google. Priceless.
The listening trickle spread from bottle neck; The purplish iridescent ion of the bastide, herald the wine times. It’s young, close to the fruit, it is the wine of instants. The accomplice companion of the culinary improvisations which plays with its tannins already absorbed parsleyed with wild plums aromas.
Its vivid insolence will take part to a modest light-meal and also to generous friendly meals. It’s the wine with which we recreate allegorical meals of the saved harvests.
Terroir : Mountain area in High-Minervois. South/South-West exposed plots. Between 200 and 350m of altitude. Rocky uplands – clay-limestone. 10 to 50 years vines. Maximum yield of 40hL/Ha.
Grapes : Carrignan, Grenache. And a little touch of Syrah!
Vinification : Manual harvest, destemmed, traditionnal maceration 20 to 30 days.
Tasting : Its colour is pale red, brilliant with light purple shades. The nose reminds the Carignan from which come this wine, fruity, it is also in mouth where fresh red fruits dominates, associated with a refreshing acidity. A perfect wine for all occasions, aperitives or meals.
Click here for the entire newsletter!