Big lebowski SUPER BOWL SUNDAY Recipes

 

 BUFFALO WINGS ORIGINAL RECIPE  

 

 

 After Burgers and Pizza, these Buffalo Chicken Wings may very well be America’s 3^rd most popular dish. And guess what? They’re not just American, they’re Italian American Teressa Bellissimo one night at her families Anchor Bar in Buffalo New York. Legend has it that Teressa’s son Dom was hanging out at the bar one night with his buddy’s. The guys were hungry so Mamma Bellissimo whipped up a little snack for the boys. Teressa fried up some wings, made a little hot sauce and coated the wings with them. And served them to the boys. They went nuts they loved them. They started serving them as a free at the bar for the bar customers. It was just a matter of weeks before all of Buffalo found out about these tasty wings. They became famous almost over night, whereby the Bellissimo’s stopped serving them for free at the bar and put them on the menu. The Bellissimo’s served Italian Food at their Anchor Bar, and the Italian Food was quite special. However the Bellisimo’s tasty Chicken Wings quickly out sold all the regular Italian Specialty Dishes and the Bellissimo’s Wings became the number 1 best seller on the menu. Not only that, but Teressa’s Italian-American created ChickenWings became uber famous all over America and subsequently all over the World. That’s Italian, “Italian-American.”   

 

SUPER SUNDAY !!! 

 

BUFFALO CHICKEN WINGS 

 

 RECIPE : 

 

Ingredients: 

 

 36 chicken wing pieces(one wing makes 2 pieces -  the "flat" and drum seperated

 1 tablespoon vegetable oil

1/2 teaspoon salt 

1 cup all-purpose flour 

1 1/2 tablespoons white vinegar 

1/4 teaspoon cayenne pepper 

1/8 teaspoon garlic powder 

1/4 teaspoon Worcestershire sauce 

1 teaspoon Tabasco Sauce

6 tablespoons Frank’s Hot Sauce (or other) 

6 tablespoons unsalted Butter or Margarine 

 

Celery Sticks 

 

1 bottle of Blue Cheese Dressing 

 

Preheat oven to 425 degrees F. 

Cut whole wings into two pieces at the joint. 

 

In a bowl toss the wings with the oil, and salt. Place chicken wings into a large plastic shopping bag, and add the flour. Shake to coat evenly. 

 

 

Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned. 

While the Wings are baking, mix all the ingredients for the sauce in a pan, and cook over low heat for 6 minutes, stirring occasionally. 

 

After the Wings are cooked, remove from oven. 

 

Place wings in a large bowl and pour sauce over wings to coat. Mix thoroughly. 

 

Serve with Blue Cheese Dressing and fresh Celery Spears.

Enjoy your Wings and Enjoy the Game, !  

"It's SUPER BOWL SUNDAY" !

 

 

 

 

 

TASTIEST BUFFALO CHICKEN WINGS EVER !!!

 

 

RECIPES 

 

 

 

 

 

In The BIG LEBOWSKI COOKBOOK

 

And SUPER BOWL RECIPES

DUDES COWBOY CHILI

 

BUFFALO CHICKEN WINGS

 

CRAZY WINGS

and More ...

 

Amazon.com

FLIGHTS & HOTELS

 

WORLDWIDE

EXPEDIA.com

 

 

The BADASS COOKBOOK 

 

SUPER BOWL SUNDAY FOOD

 

McRIB RECIPE

KILLER CHILI

 

KFC FRIED CHICKEN

 

AMAZON.com

DUDES COWBOY CHILI !!! Yummm !!! 

 

Recipe in GOT ANY KAHLUA ?

Throwing a SUPER BOWL PARTY this year? Doing the cooking? Need some Great Recipes? 

 

There are two great Books geared to help you out. 

 

The BADASS COOKBOOK and GOT ANY KAHLUA? 

 

The Collected Recipes of The Dude, aka The BIG LEBOWSKI COOKBOOK are two books that are sure to help. There are Crowd Pleasing Recipes that are Easy to Make and oh so Tasty !!!

 

 

 

 

  

 

The BIG LEBOWSKI COOKBOOK

 

The COLLECTED RECIPES of The DUDE

 

Amazon.com

Make The Dudes Famous COWBOY CHILI, 

Maude's Meatloaf, TACOS, BURRITOS,                  

DUDES BIG LEBOWSKI GUACAMOLE and More ... 

 

In GOT ANY KAHLUA ? COLLECTED 

 

RECIPES of THE DUDE !!!

The official "The Dude's Chili" recipe by New York Italian cookbook author Daniel Bellino Zwicke—featured in The Big Lebowski Cookbook—is a hearty, classic ground beef comfort food. 

The Dude's Chili Recipe

Ingredients

• 1 lb. ground beef (chop meat)
• 1 large yellow onion, chopped
• 2 cloves garlic, chopped or minced
• 1 can (28 oz.) crushed or diced tomatoes
• 2 tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. paprika
• 1 tsp. dried oregano
• 1 tsp. salt (or to taste)
• ½ tsp. black pepper
• 1 tbsp. vegetable oil [1]

---

Cooking Instructions

1. Brown the meat: Heat the vegetable oil in a large 6-to-8-quart pot over medium heat. Add the ground beef and cook for about 12 minutes, stirring to break it apart, until it completely loses its raw pink color. Turn off the heat. 
2. Drain the fat: Transfer the cooked beef into a colander to drain off all excess grease and fat, then set it aside. [1]
3. Sauté the aromatics: In the same pot, turn the heat back to medium, add the chopped onions, and cook for 5 minutes. Stir in the garlic and cook for an additional 3 minutes until fragrant. 
4. Combine: Add the drained ground meat back into the pot with the onions and garlic. Season the mixture by sprinkling the salt and black pepper directly onto the beef, sautéing everything together for 2 minutes. [1]
5. Simmer: Pour in the tomatoes, then add the chili powder, oregano, paprika, and cumin. Turn the flame up to high until the ingredients begin to bubble vigorously. Once bubbling, lower the flame to a gentle simmer, cover, and let the chili cook down for 45 to 60 minutes until thickened and the flavors blend perfectly. 

BIG LEBOWSKI COOKBOOK on Amazon .com

 

If you would like, I can give you instructions on how to adapt this recipe for a slow cooker or suggest traditional toppings to serve alongside it. What would you prefer?

 

 

ALSO GREAT SUPER SUNDAY GAME DAY Recipes

The BADASS COOKBOOK

AWESOME CHICKEN WINGS

RECIPE

...

Free Big Lebowski Chili Recipe Bellino

 

 

"Sure DUDE. I'll Give You My CHILI RECIPE"

   

DUDES COWBOY CHILI 

 

   Dude got this recipe from a friend of his at the Bowling Alley. A guy who never bowled himself but hung out at the bar, drinking Sioux City Sarsaparilla. He had a big thick Salt & Pepper Mustache and wore a big ass cowboy hat and Cowboy Garb. The cowboy at the bar (The Cowboy Stranger) was pretty cool. He got the Dudes stamp of approval, so you know he’s cool. Dude and the Stranger would sit around, Dude drinking a White Russian (“I’ll have another Caucasian Gary”) and the Stranger sipping on his Sarsaparilla. These two had conversations on all sorts of things. One day the conversation turned to Chili and Tacos. The Cowboy said he didn’t eat tacos all that much, but he did make a killer Chili. Dude and The Stranger talked Chili for a bit and the Dude liked what he heard. 

 

The Dude asked the Cowboy if he wouldn’t mind giving him his Chili recipe.   The Cowboy obliged the Dude, and right then and there, wrote his excellent Chili recipe down for the Dude on a couple of cocktail napkins at the bar. The Dude pasted those napkins with the cowboys Killer Chili right into his spiral bound notebook, and the Dude has been making his Chili with this recipe ever since. The Dude passes it on to you to. Go forth young man, make Chili and multiply.

 

PS  Dude knows, as most do, that “Cowboys make the Best Chili” !!! The reason Dude was so anxious to get the Cowboy Strangers version.

 

 

DUDES COWBOY CHILI

 

INGREDIENTS:

 

3 pounds ground Beef (Chuck is preferred)

4 medium Onions, cut into a medium dice

8 cloves of Garlic, peeled and minced

1-28 ounce can crushed Tomato

1 cup water

1 teaspoon Salt

2 tablespoons Cumin, 1 tablespoon Oregano

2 tablespoons Sweet Paprika

1/2 teaspoon ground Black Pepper

1 teaspoon Cayenne Pepper

1-2 teaspoons Hot Sauce (Tabasco, Louisiana Hot  

  Sauce, Crystal or which ever brand you like)

1 tablespoon Lea & Perrin’s Worcestershire Sauce 

 

CHILI COOKING PROCEDURE:

 

1)   Get a large 6-8 quart pot and line the bottom 

       with vegetable oil. Turn the flame to medium 

       heat.

 

2)   Add ground chop meat and cook for about 12

       minutes until the meat loses its raw color. 

       Turn off heat.

 

3)    Put the meat in a colander to drain excess fat.

 

4)    In the same large pot,  add the onions and cook 

       over medium heat for 5 minutes. Add the 

       garlic  cook for 3 minutes.

5)   Add the ground meat back to the pot. Sprinkle 

       the salt  and  Black Pepper onto  the Beef and 

       sauté for 2 minutes.

 

6)   Add the tomatoes, oregano, Paprika, and Cumin.

       Turn the flame up to high until the ingredients 

       start to bubble. Lower flame so the Chili will 

       cook at a gentle simmer. Let simmer for 1 hour.

 

7)    Add the Hot Sauce and Worcestershire Sauce and

       continue simmering the Chili for another ½ hour.

       The CHILI is now finished  and ready to eat on  

       Its own or with a  couple crushed  Saltine Crackers, 

       with rice and beans as Chili con Carne, or to make

       into Burritos or Tacos, or even a most outstanding

       Chili Dog. “Enjoy!”

If you want the Chili hotter, you can increase the amount of Cayenne and Tabasco or other Hot Sauce. In Dudes recipe here, he makes it so you can just start to discern that it is just slightly hot, but not really too hot. This is the way Dude likes it. Later on when he’s making a Taco or Chili Dog with his Chili and he’s in the mood to have it a bit hotter he can always add a bit of Hot Sauce then and there. If the Chili is made very hot, you can never take the hot out, but you can always add some later. You catch The Dudes drift?

 

NOTE on the CHILI:  This is a large recipe. Dude makes a recipe, as he wants to help you save time as well as a lot of MONEY. You take two hours one time to make the batch of Chili that you will cook that evening, and you will have quite a lot left to put into containers in both the refrigerator and freezer. You’re gonna get about 20 meals out of this recipe. See that, take two hours one time, and for 20 meals, you won’t need to hardly cook at all. Just a few minutes preparation. You will then have Chili that is ready to make into Tacos, Burritos, Chili Dogs, or just a Bowl of Chili with Cheese and fresh onions in a matter of minutes at any time. “Voila.

 

3 WAY CHILI

 

   Three Way Chili? It’s a great way to serve Chili The Dudes says. And The Stranger says, “It stretches Her Out,” the Chili that is. “3 Way Chili” is a beloved staple of the great Mid-Western City of Cincinnati.  Dude found the recipe that was a clipped out of an article, sandwiched between a book on Bowling that the Dude bought at a “Garage Sale” when he was driven around listening to Creedence tapes while toking on a Dubey one day. The book and the free recipe inside, was just 25 cents. Dude thought the recipe to be quite interesting and a good way to stretch Chili with some inexpensive costing Spaghetti which he buys on sale at Ralph’s for just .69 cents a box.

    So, you ask ole Duder, “How do you make this Cincinnati 3 Way Chili.” Quite simple. Get yourself some shredded Cheddar Cheese, cook up some spaghetti, drain it, put it on a plate, and top with some Cowboy Chili and Cheddar Cheese. Sit back and Enjoy!

 

 

 

 

 

 

 

DUDES COWBOY CHILI

 

From This, You Can MAKE TACOS - BURRITOS

 

CHILI con CARNE & 3 WAY CHILI

 

 

 

 

 

 

 

 

The BIG LEBOWSKI COOKBOOK

 

Great For BIRTHDAYS & CHRISTMAS GIFTS

 

GOT ANY KAHLUA ?

aka The BIG LEBOWSKI COOKBOOK

"The COLLECTED RECIPES of The DUDE"

Including COWBOY CHILI - TACOS - BURITOS

DUDES GAUCAMOLE - SOUPS - SANDWICES

BURGERS & STEAKS

WHITE RUSSIAN "CAUCASIAN" - RECIPE

And MUCH MORE

"ABIDE in IT"

AMAZON.com

   

EXPLORING VENICE - Daniel Bellino Zwicke

 

EXPLORING VENICE

TRAVEL GUIDE - COOKBOOK

The LATEST From DANIEL BELLINO ZWICKE

AMAZON.com

EXPLORING VENICE

Exploring Venice. Daniel Bellino has done it again. He just released has latest book - Exploring Venice - Travel Guide - Cookbook. Speaking of travel guide cookbooks, it seems as though Bellino owns this genre, having written three wonderful books that fall under this genre, which we even think that Bellino-Zwicke may have even invented.

His latest offering is all about one of the World's most loved and cherished destinations - Venice, Italy. Venice, a city like no other in the world. Venice is totally unique, and the people of the World love it, and love going there. So Mr. Bellino Z has written a quite wonderful book that will help to guide these people -  on where to go in Venice - restaurants, wine bars, museums, and other local sights, it's all there.

Bellino's "Exploring Venice," like all of his Italian Travel Books, gives you the authors very own unique perspective, as only Daniel Bellino can. You see, unlike many who write travel books, Bellino has some 40 years experience under his belt, when it comes to visiting and knowing Venice, the place, the people, the lifestyle, and of course the food, of which, no Venetian Travel Guide has ever had such a large battery of great Venetian food recipes such as this. And not many can match when it comes to Bellino & Venice, wine bars, and Venetian food, as Daniel Bellino Zwicke is a master of it all. He created the 1st ever Venetian Bacaro in America in 1998. What is a bacaro you ask? A bacaro is the Venetian dialect name for a wine bar. The word bacaro translates to "House of Bacchus". - with Bacchus being The Roman Guide of Wine, the name for a wine bar in Venice "Bacaro" is quite appropriate. Daniel Bellino fell in love with the bacari of Venice and wanted to open one of his own, and so he did. 

Having wanted to open a Venetian Wine Bar (bacaro) in New York, Bellino needed to know about them, and as much as he could. Everything. And so in the Spring (Primavera) of 1995, after reading an article on the bacari of Venice, Bellino decided he had to go and check them out. He book a flight to Vencie, and stayed for 11 days, going to every wine bar (bacaro) in town. He ate, drank wine, chatted with the owners and clients alike, took pictures, and absorbed it all, find out all about the food (cichetti), the local wines, and how the food and wine was produced, presented, and consumed in these bacari of the enchanting city of Venice. 

Daniel Bellino went back to New York, and along with business partner Tom T, opened Bar Cichetti - "America's 1st Ever Venetian Bacaro" (wine bar). Danie was the Chef, Wine Director, and managing partner of Bar Cichetti which the food-press and Italian wine professionals in New York and Italy absolutely loved. We could go on and on about Bar Cichetti, but sorry, though a great subject, we actually got off the main subject at hand - the book by Bellino, EXPPLORING VENICE. 

So, like any other travel guide, there's a list of the best restaurants to go to, and bacari. A list of museums, best sights to see, some history, and the hotels of Venice. Then there's a few stories, containing the authors own wonderful experiences and insights into the enchanting city of Venice. The author touches on the most famous Venetians of all : "Casanova," Vivaldi, & one Giuseppe Cipriani, the creator of World Renowned Venetian Treasure "Harry's Bar." Not every guide book of Venice touches on these subjects, but Bellino does. And his insights are quite valuable. The author tells you of several of Casanova's favorite haunts that remain open and active to this very day. And you can go to Caffè Florian and the wine bars of Venice , eat and drink, and enjoy these establishments just as Giacamo Casanova did, almost 300 years gone by. Now that's quite something, wouldn't you say?

Now the recipes, some of which are quite unique. Oh, we almost forgot to inform you, the author cooked professionally in New York City for some 14 years, before getting heavily involved in Italian Wine, as  the wine director of some New York's most renowned Italian restaurants, and became one of the foremost authorities in America, on Italian wine. So Bellino's experienced is quite significant. 

Yes, back tot he recipes in the book. The author / chef has included some 40 recipes on the most important dishes of Venetian Cusine, including, Risi Bisi, Baccala Montecato (whipped Salt Cod), Bigoli con Anatra (Venetian pasta with Duck Ragu), Calves Liver Veneziana, and more. Daniel has also touched on Cichetti and throwing your very own "Cichetti Party," when you get back home. And he tells you how to do it. The author, in writing his Italian travel guide -cookbooks, has said that his does this in order to inspire people to cook the foods that they love from their travels. Daniel states that it's a great way to relive cherished memories of certain trips, by cooking some dishes that you loved while on vacation. He has done this with other travel -cookbooks he has written, such as - Poistano The Amalfi Coast - Travel Guide - Cookbook & ITALIAN FOOD & TRAVEL.

We almost forget to inform you. Daniel Bellino cooked professionally in some New York's most renowned Italian & French restaurants of 15 years, after which he became heavily involved in Italian Wine. He opened Bar Cichetti, and for this, every Italian Wine Estate Owner wanted to meet him, and have him sell and promote their wines. And so Daniel became one of America's foremost authorise of Italian Wine. For his passion and great knowledge of Italian wine, Daniel Bellino Z is one of the most highly respected Italian Wine Guys of America - known and respected by most of Italy's top Italian Wine producers (Italian Estate Owners), such as : Giovanni Manettiof Fontodi, Conti Sebastiano Capponi of Villa Calcinaia (Chianti in Greve), The Marches Piero Antinori (Antinori Wines of Florence, Tuscany), Francesca Planeta (Paneta Wines, Sicily), Cavelierie Luigi Cappellini of Castello Verrazzano, and many more. Too many to name.

And so, we highly recommend any of the fine books of Italy, by one of America's foremost authorises on the subjects - the subjects of Italian Food, Italian Wine, Italy, & Travels in Italy - chef ' author Daniel Bellino Zwicke. He knows it all. 

WE ALSO RECOMMEND 

"ITALIAN FOOD & TRAVELS"

ITALIAN FOOD & TRAVELS

ROME VENICE PIZZA PASTA & ???

Daniel Bellino Zwicke

AMAZON.com