The Hooligan's Table: The Rugby Player's Cookbook: How to Eat, Drink, Think and Entertain like a Rugby Player - Softcover

Martin, David

Softcover

ISBN 10: 1462073298 ISBN 13: 9781462073290

Verlag: iUniverse, 2012

Inhaltsangabe

After playing rugby, one of the most physically challenging games you can play, both sides shake hands and walk off the field together-and then sit down to a pint and a meal. The Hooligan's Table showcases the spirit of camaraderie for which rugby is known around the world and across the table. Author David Martin brings over thirty years of playing rugby and going to the pub after rugby games to the writing of this book. He has included recipes such as cheddar and stout soup, beer can chicken, the hangover cure sandwich, and cowboy cookies-all of which come from players, coaches, friends, and pubs where rugby is on the menu as well. In addition to providing the recipes for the definitive rugby meal, this collection also offers energetic stories of games and meals; it invites you to sit down with other rugby players at The Hooligan's Table. In the spirit of rugby, everyone's invited; discover some great ways to create your own hooligan's table.

Über diesen Titel

Über die Autorin bzw. den Autor

David Martin lives near Raleigh, North Carolina with his wife, Desma, and is writing his next novel. Growing up in Cincinnati on the Ohio River provided the perfect backdrop for River Ice.

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.

THE HOOLIGAN'S TABLE

The Rugby Player's Cookbook: How to Eat, Drink, Think and Entertain like a Rugby PlayerBy David Martin

iUniverse, Inc.

Copyright © 2012 David Martin
All right reserved.
ISBN: 978-1-4620-7329-0

Contents

Foreword......................................................................................ixAcknowledgements..............................................................................xiIntroduction..................................................................................xvRugby – An Introduction.................................................................xixA Rugby Player's Guide to Cooking and Eating..................................................xxChapter 1 – Line Out – Appetizers and Starters....................................1Chapter 2 – In the Scrum – Stews, soups and other hearty fare.....................15Chapter 3 – In the Centers – Main Dishes..........................................45Chapter 4 – Hands in the Ruck – Sandwiches and Burgers............................81Chapter 5 – Free Kicks – salads, sauces and sides.................................101Chapter 6 – Sin Bin – Desserts and other sweets...................................115Chapter 7 – Try Line – Post-game cocktails, breakfast.............................125About the Author..............................................................................137

Chapter One

Line Out – Appetizers and Starters

A line out starts the play after the ball goes into touch. Two teams of forwards form two lines and the ball is thrown down the middle. Players lift jumpers, who fight for the ball in mid-air. When you are hosting a dinner party, or just having friends over, have your starters lined out. Appetizers are a great way to start a party. Great starters can make a great meal better or save a bad meal. For casual events, a lineup of just starters can work too. A little sample of something is a good way to keep the crowds at bay as they wait for the main course.

Apalachicola Oysters with Seminoles Cocktail Sauce

From Scott "Bo" Hunter, Tallahassee, Fl

Oysters are the backbone of many a student diet in Tallahassee, Fla., the home of Florida State University and my alma mater. While the prices have gone up a bit, oysters are still a bargain in Tallahassee. Oysters are probably most popular shucked and eaten raw with a dash of lemon juice and cocktail sauce. This recipe grills them in their shells and tops them with Seminole Sauce. This is a special blend of salt, pepper and spices made by the Seminole Tribe and available online. If you can't find it, there are many popular brands of spices mixes like Old Bay Seasoning that would work too.

Ingredients - serves 6

3 cups, ketchup 2 tbsp, horseradish 1 tbsp, Worcestershire Sauce 2 tbsp, hot sauce 1 tbsp, Seminole Swamp Seasoning ½ tsp, cayenne powder 1 tbsp, lemon Juice ½ tsp, black pepper 6 dozen, Apalachicola oysters

Directions –

In a bowl mix all the ingredients together except the oysters. Then chill and set aside.

Thoroughly wash oysters and keep on ice until ready to cook. Heat grill to medium high heat. Place oysters onto grill and cook until shells pop open. Remove from the grill and put a spoonful of sauce on top of each oyster. Serve over a bed of ice or on a serving tray.

Boerewors

From John Adelaine, South Africa and Brooklyn, N.Y.

South Africa is a rugby mad country. The Springbok are all sports hero's and are one of the top teams in the world. My friend John splits his time between South Africa and Brooklyn, N.Y. and is a regular member of the New York Rugby Club's old boy's squad, The Gentlemen of New York. But John is a first and foremost a South African. This is his favorite food from home and he said no one makes them like his Dad. Boerewors are a South African sausage that is to pre-rugby tailgate parties what ribs and hamburgers are to Americans. As a young rugby player and fan, John followed his Dad to matches in Pretoria where Dad would set up a barbecue grill or braais and grill these up for all his friends before the games. Once in the serving pan John suggests squeezing a little lemon on the boerewors and then dipping them in ketchup, or tomato sauce as it's called in South Africa and then a sprinkle of curry powder.

South African tradition dictates that no one makes suggestions to the braai chef while he is cooking. John says they served them inside the stadium, but where never as good as Dad's home-made version.

Ingredients – makes about 20 sausages

½ lb, beef, ground ½ lb, pork, ground ½ lb, lamb, ground ¼ lb, bacon, chopped ½ cup, red wine, sweet ¼ cup, red wine vinegar ¼ cup, brandy 2 tbsp, salt 1 tsp, black pepper, freshly ground 1 tsp, coriander 1 tsp, thyme 1 tsp, sage 1 tsp, oregano 1 tbsp, garlic cloves, minced

Sausage Casing - Use pork sausage casing which is available from specialty butchers. Use according to directions on the packaging but make sure you rinse them and soak them before using them.

Directions –

Place all of the ground meat and bacon into a bowl. Combine the salt, pepper, coriander, thyme sage, oregano and garlic. Sprinkle the seasonings over the meat and then mix thoroughly. Add the wine, vinegar and brandy and combine. Fill the sausage casing with the mixture. Make the boerewors into desired size by tying off the casing at desired length.

Place in refrigerator for one hour until boerewors are firm. Place a sauté pan over medium heat. Add oil to pan. Place boerwors into pan and brown until golden on all sides. They should cook for about 10-15 minutes to be sure that they are cooked through. The 'wors may also be cooked on a grill for about the same amount of time.

Barley's Bruschetta

From Barley's Tap Room and Pizzeria, Greenville, S.C., home of the Greenville Griffins RFC. www.barleysgville.com

Bruschetta is fairly easy to make and a great starter and it looks like you did a lot of cooking. You can also add other toppings, such as cheeses, meats or other vegetables.

Ingredients – makes about 20 pieces

5 whole Roma tomatoes, diced ½ red onion, diced 1 cup, roasted red peppers, diced ¾ tbs, garlic, minced 3/8 tbsp, kosher salt 3/8 tbsp, black pepper 1 loaf, French bread (or any baguette type loaf of bread works best) 2 tbsp, olive oil 3 basil leaves

Directions –

Mix together the diced tomatoes, onion, garlic, salt and pepper. Set aside and keep it chilled.

Thinly slice the bread and spread out on a baking sheet. Drizzle the bread with olive oil. Bake for 8-10 minutes at 375 degrees

Now you must chiffonade the basil. This is a technique that allows you cut basil into small strips that curl up and placed on the bread. Basically you stack the basil leaves and roll them tightly (as if you are rolling a cigar), then cut thin strips. This allows you to place your fresh basil on top of the bread and it won't hang over the edges. When your bread is ready, remove it from the oven. Next, spoon small amounts of the mixture over the bread. Put equal amounts on each piece of bread and serve it quickly while the bread is still warm.

If you decide to try other toppings, you can melt the cheese when you toast your bread or heat up meats and top off your bruschetta.

Carolina Pepper Bombs

From Mike Matese, Columbia, S.C.

...

Details zur Ausgabe

• Verlag: iUniverse
• Erscheinungsdatum: 2012
• Sprache: Englisch
• ISBN 10: 1462073298
• ISBN 13: 9781462073290
• Einband: Taschenbuch
• Anzahl der Seiten: 168
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: KreGa Onlinehandel GmbH; 4950000000000; info@krega-onlinehandel.de; ; Birkenweg 31; Brakel; 33034; Deutschland