Winter Sports Watch Party Eats – Rimann Liquors

Winter Sports Watch Party Eats

January 1, 2016

Winter sports call for good eats to share with friends.

We share several recipes for just such an occasion.

Bourbon Apple Glazed Chicken Wings

These tangy sweet wings get the benefit of being

braised then baked, no frying involved!



  • 2 lbs. chicken wings, trimmed
  • 1 cup bourbon
  • 1 can frozen apple juice concentrate, thawed (12 ounces)
  • ½ cup soy sauce
  • ¼ cup cider vinegar
  • ¼ cup dark brown sugar
  • 4 large cloves garlic, minced
  • 1 teaspoon salt
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon maple syrup



Combine all of the ingredients in a medium pot. Bring to boil on high heat and then reduce to a simmer for 30 to 40 minutes until the wings are tender and the glaze has reduced, coating the wings.


Preheat the oven to 325°F. Remove the wings from the pot and transfer to a parchment lined sheet tray. Bake for 15 to 20 minutes until the wings begin to color and the glaze becomes shiny. Garnish with minced scallions and apple. Serve immediately.



Double-Frosted Bourbon Brownies


  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/3 cup shortening
  • 2 tablespoons water
  • 1 (6-ounce) package semisweet chocolate morsels
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup chopped walnuts
  • 1/4 cup Maker’s Mark



Combine first 3 ingredients, stirring well. Set aside.


Combine sugar, shortening, and water in a medium saucepan.  Bring to a boil over medium heat, stirring constantly; remove from heat.  Add chocolate morsels and vanilla, stirring until smooth.

Add eggs, one at a time, stirring after each addition.  Add flour mixture and walnuts; stir well.


Spoon into a greased 9″ square pan.  Bake at 325° for 30 minutes or until a wooden pick inserted in center comes out clean.


Sprinkle bourbon evenly over warm brownies.  Cool completely in pan on a wire rack. Spread White Frosting over uncut brownies.  Pour warm Chocolate Glaze over frosting.  Let stand until set.  Cut into squares.

White Frosting Ingredients:

  • 1/2 cup butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 2 cups sifted powdered sugar



Combine butter and vanilla in a large mixing bowl; beat at medium speed of an electric mixer until creamy. Gradually add powdered sugar, beating until smooth.


Chocolate Glaze Ingredients:

  • 1 (6-ounce) package semisweet chocolate morsels
  • 1 tablespoon shortening



Combine chocolate morsels and shortening in top of a double boiler; bring water to a boil. Reduce heat to low; heat until chocolate morsels melt, stirring occasionally.

 Buffalo Shrimp

Shrimp twice-coated in seasoned flour and deep fried, then coated in an extremely spicy butter sauce.


  • 2 cups all-purpose flour
  • 2 tablespoons Creole-style seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon ground cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1 pound large shrimp, peeled and deveined with tails attached
  • 4 cups oil for frying


Buffalo Sauce

  • 4 cloves garlic, minced
  • 2 ½ T butter
  • 6 oz hot pepper sauce
  • 1 t ground cayenne pepper




In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.

Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.

Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.

In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C).

Remove shrimp from refrigerator and shake a second time in flour mixture.

Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.

For added heat, slice up some fresh cayenne or jalapeno peppers to sprinkle over the top. Serve with lemon wedges and blue cheese dressing on the side.

I look for the shrimp that is already peeled and have the tails removed.  It costs a little more, but well worth it.


Steak & Cheese Quesadilla


  • 1 pound skirt steak, cut widthwise into 6- to 8-inch pieces
  • 1 chipotle in adobo sauce, finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • Vegetable oil, for oiling the grill
  • 12 ounces Monterey Jack cheese, shredded on the large holes of a box grater (about 5 cups)
  • 4 ounces sharp cheddar cheese, shredded on the large holes of a box grater (about 2 cups)
  • 8 (10-inch) flour tortillas
  • 1/3 cup small-dice jarred or homemade pickled jalapenos
  • Ancho Chile Salsa, for serving
  • Guacamole, for serving
  • Sour cream, for serving


  1. Heat an outdoor grill to high (about 400°F to 500°F). Pat the steak pieces dry with paper towels and lay flat. Brush the chipotle on one side of the steak pieces. Season both sides of each piece generously with salt and pepper.
  2. When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Place the steak pieces on the grill and cook until medium rare, flipping halfway through the cooking time, about 5 to 6 minutes total. Remove to a cutting board and let rest for 2 minutes. Cut into medium dice and set aside.
  3. Clean the grate with a grill brush or with tongs and a wadded piece of aluminum foil, then rub again with oiled paper towels.
  4. Combine the cheeses in a medium bowl. Place 2 tortillas side by side on a clean cutting board or 2 plates. Sprinkle each tortilla with a quarter of the steak, jalapeños, and cheese mixture. Top each tortilla with another tortilla and gently press down.
  5. Carefully slide the quesadillas from the cutting board or plates onto the grill. Cover the grill and cook, rotating 90 degrees halfway through the cooking time, until the cheese is completely melted, the tortillas are crispy, and grill marks have appeared on the bottom, about 3 to 4 minutes total. Using a spatula, carefully flip the quesadillas over and repeat cooking and rotating until the bottom tortillas are crispy, about 2 to 3 minutes more. Using a spatula, transfer the quesadillas to a cutting board and let rest for 2 minutes. Repeat with the remaining tortillas and filling to make 2 more quesadillas.
  6. Cut each quesadilla into wedges and serve with salsa, guacamole, and sour cream.

To prep for tailgating, season the steak with the chipotle, salt, and pepper; mix the cheeses together; and dice up the jalapeños before heading to the stadium. Assemble the quesadillas at the grill.


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