Troegenator Chicken Balls
Yields 20 appetizer balls
3 lbs. ground chicken, raw
1 diced medium onion
1 diced red pepper
1 egg
Bread crumbs (2 pieces bread)
4 tsp. fresh ginger, minced
1/3 cup Troegenator Doublebol or any other beer
1 diced jalapeno pepper
4 tsp. soy sauce
1/3 cup diced fresh basil
2 Tbsp. line juice
Your favorite hot sauce to taste
Mix all ingredients in a large bowl. Add more breadcrumbs if too moist. (For best results let mixture stand, refrigerated, at least four hours before cooking). Form into 20 1- inch diameter balls. Saute on all sides until golden brown. Place on baking sheet or pan and bake at 325° for 20 to 25 minutes.
Serve with virtually any good dipping sauce from ketchup to salsa to Thai peanut to AH HA! Beer Barbeque Sauce.
Beer Barbeque Sauce
8 canned chipotles in adobo sauce
2 Tbsp. peanut oil
1 medium onion, finely chopped
4 cloves garlic, minced
28 oz catsup
1 Tbsp. chili powder
1/2 Tbsp. cumin
1/3 cup malt vinegar
1/4 cup Worcestershire sauce
1/4 cup yellow mustard
6 oz Oktoberfest or bock beer
Finely chop chiles. Heat the oil and cook onion and garlic until soft. Add the remaining ingredients. Bring to a gentle boil, stirring constantly. Then reduce heat and simmer until thick.
Yields 20 appetizer balls
3 lbs. ground chicken, raw
1 diced medium onion
1 diced red pepper
1 egg
Bread crumbs (2 pieces bread)
4 tsp. fresh ginger, minced
1/3 cup Troegenator Doublebol or any other beer
1 diced jalapeno pepper
4 tsp. soy sauce
1/3 cup diced fresh basil
2 Tbsp. line juice
Your favorite hot sauce to taste
Mix all ingredients in a large bowl. Add more breadcrumbs if too moist. (For best results let mixture stand, refrigerated, at least four hours before cooking). Form into 20 1- inch diameter balls. Saute on all sides until golden brown. Place on baking sheet or pan and bake at 325° for 20 to 25 minutes.
Serve with virtually any good dipping sauce from ketchup to salsa to Thai peanut to AH HA! Beer Barbeque Sauce.
Beer Barbeque Sauce
8 canned chipotles in adobo sauce
2 Tbsp. peanut oil
1 medium onion, finely chopped
4 cloves garlic, minced
28 oz catsup
1 Tbsp. chili powder
1/2 Tbsp. cumin
1/3 cup malt vinegar
1/4 cup Worcestershire sauce
1/4 cup yellow mustard
6 oz Oktoberfest or bock beer
Finely chop chiles. Heat the oil and cook onion and garlic until soft. Add the remaining ingredients. Bring to a gentle boil, stirring constantly. Then reduce heat and simmer until thick.
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