- [Voiceover] I'm not much of a sports fan, but I do love competitive rowing and I'm so lucky where I live, I can just walk down to the water and watch them row.

Hey, if you're gonna watch sports, you need sports fan food!

So today, I'm gonna show ya some great tailgating recipes.

Here's a fun fact, once the go-to food for sports fans, chicken wings have become America's favorite take-out food.

Chorizo chicken wings are my version of the classic big game food with just enough spice from the sausage to give it a kick.

I love the creamy sweetness of an old-fashioned egg creme to set it off.

On our new segment, Ask Sara, I'll be answering viewers questions about how to pack food to go.

Then, I'll pack a favorite of my own.

Kielbasa sandwiches with super spicy kimchi and ooey gooey cheddar.

I know it sounds a little bizarre, but I have to tell you, my family loves it.

You will too!

Think of it as a fancy hot dog and sauerkraut.

Tailgate food!

I'm Sara Moulden and today, on Sara's Weeknight Meals, we're off to the races.

(soft music) Funding provided by.

- [Voiceover] Subaru builds vehicles like the versatile Subaru Forester with symmetrical all-wheel drive and plenty of cargo room.

A recipe made for whatever the day brings.

Subaru, proud sponsor of Sara's Weeknight Meals.

- [Voiceover] Family owned and Indiana grown.

Maple Leaf Farms is a proud sponsor of Sara's Weeknight Meals.

Providing a variety of duck products for home kitchens.

Maple Leaf Farms duck helps inspire culinary adventures everywhere.

Maple Leaf Farms.

- [Sara] And thanks to the generous support of.

(country style music) - My chorizo chicken wings are ridiculously addictive and I'd like to take credit for the inspiration, but actually, it came from a viewer of Good Morning America.

We had a Good Morning America cut the calories competition and Sandy Green from Wayne, Pennsylvania won with her oven-baked chicken wings.

But, they had special things on them and that's what I'm gonna talk to you about.

Chorizo was one of them.

And this is Spanish chorizo we're using.

We're just gonna get it a little bit brown.

And then, in a minute, I'm gonna let you know the second secret ingredient while these cook.

So, two things about chicken wings.

When you buy them, sometimes they have all three joints.

This is called the wing tip and then you have the other two joints.

The wing tip, well actually, the husband would love it.

He eats bones and everything but, generally they're all cartilage, so it's not something your guests are really gonna want.

So, cut it off and this is like a gift from the chicken because you can add these to a stock.

They have wonderful gelatin in them and body and fat.

So, keep a sort of growing bag of little bits of chicken in your freezer for future chicken stocks.

There we go.

Then, let's say you get them and they've got the two joints right there.

All you need to do is take your knife down the middle and find where the ball and socket joint is, which is right here.

You can see it.

See?

You remember your biology class in science?

Just think about that ball and socket joint.

Okay, now I'm all chickened up.

So, I'm just gonna rinse off my hands and get rid of this cutting board.

That's the trouble working with poultry.

We love it, but you have to keep hosing down.

Okay, on to the next secret ingredient.

I know you're on the edge of your seat for this one.

It is good old fashioned rice cereal, the crispy kind that makes noises when you add milk.

We're gonna crush it a little bit and this is just wonderful 'cause it's slightly sweet.

It's not highly sweetened, but it adds great crunch and that tiny bit of sweetness, which sort of counter balances the spiciness of the chorizo.

So, this is our crumb coating.

And just crush it a little bit.

Okay, so there goes our crumbs.

I have fun playing around with cereals and crackers and different kinds of crunchy things 'cause at the end of the day, I really love crispy food, but yet, I don't like deep frying at home.

It's not that healthy and you shouldn't do it very much anyway.

So, this is a way to get that crunch without deep frying.

Okay, two teaspoons of paprika.

It can be sweet, hot.

It could be smoke.

There's so many paprika's out there to play with.

Teaspoon of cumin and a quarter teaspoon of salt.

Plus a little bit of parmesan oregiano.

My chorizo's just about ready.

We're using the Spanish variety, but you could use any chorizo you wanted.

Alright, little pepper.

Now, these, ya know, actually don't look like they gave off that much oil.

Usually, I drain them.

But I think they're looking quite dry.

So, I'm gonna just add it right in.

There's many different kinds of chorizo you can find these days and they all have slightly different ingredients.

The one common ingredient, of course, in Spanish chorizo is paprika.

So, we're just gonna let that mix in.

Okay, now we need to make our glue.

This is very scientific.

I'm gonna come on down and one of my favorite ingredients.

I do like mayonnaise.

I can't help myself.

I don't know.

I just love it.

It's about a third of a cup.

I'm putting this into a resealable bag so I can use that to coat my wings with without getting too dirty.

And then, we're gonna add a little bit of sherry vinegar because this is basically a Spanish dish even though I'm sort of taking it for a lift.

So, why not use sherry vinegar, which goes appropriately with chorizo and with the paprika.

Little bit of garlic.

And that is our glue.

So, now we're gonna mix this up before I add the chicken wings.

I'm trying not to get all chickened up again.

So, I've got some tongs here.

Make it easy on myself and use the bowl.

So, we're gonna add our wings.

This is about two pounds of chicken wings.

You can buy in the supermarket drummettes, the bigger of the two joints.

But, it's nice to have them just like this and then you can get every little bit off the bone.

Now, I'm gonna smush this up.

Okay, what I'm gonna do now, I preheated the oven to 400 degrees.

I'm gonna dip my chicken in the crumbs.

I'm gonna put em on this sheet pan lined with foil and I'm gonna pop them in the oven.

They take about 30 minutes.

(soft guitar strumming) Okay, I'm gonna hose down here and then pop these in the oven.

400 degrees for 30 minutes or until they look golden and smell wonderful.

And while we're baking, I'm gonna go make a good old-fashioned New York egg creme.

This drink has a fun history.

It was probably first invented at a soda shop in Brooklyn in the late 19th century by a guy named Louis Oster and then it was around for a while, but it evolved because originally, it probably had the egg and the creme in it.

The creme evolved into milk.

I'm gonna add about a half a cup.

The egg went bye bye.

And it became a much leaner drink and this is probably because right after World War II, these things were not readily available.

So, there goes half a cup.

Now, we start with the cold milk and then we're gonna add some, I've got some homemade seltzer here, which just really, I made it with hard bubbles, which will make it far more exciting.

About two thirds of a cup.

The more milk you add, the creamier it is.

So, it depends on how you like it.

This is the proportions I like.

Don't do this too fast or you'll be sorry.

Alright, so whoop!

I hope I didn't already do it too fast.

I'm gonna just let that calm down for half a second.

We're gonna add two tablespoons of chocolate syrup and you could use any brand of chocolate syrup, any one will do.

And you stir it up a little bit to develop that foam.

And then just let it drizzle down the side slowly.

And that is all there is to it.

Except to drink it right away.

Alright, that looks great.

Now, I'm gonna go get my wings.

Oh boy, those look good.

Nice and crispy and brown.

Okay, now these are very good right outta the oven.

But, they're not bad cold or even at room temperature.

(lively music) That is a happy thing.

Wow, doesn't that look just amazing?

We're gonna serve it with some crudites and some olives and a little bit of blue cheese dip.

Even though the recipe didn't originally call for it, I thought, in honor of whatever game you're watching, we needed to have blue cheese dip.

So, I think this is the perfect appetizer for dinner for any night and especially a big game night.

(soft music) In our ongoing series, Ask Sara, which we started last season, I'm gonna be answering questions on the show that I get from my website, SaraMoulten.com and I've got a special guest on today who I'm gonna be chatting with.

Hi, Janine!

- Hello!

- [Sara] Now you're, you live in Baltimore?

- Yes, I do!

- [Sara] Yes and I understand you're a huge sports fan, is that correct?

- [Janine] Yeah, I have three boys that really enjoy going to the Raven games and to soccer tournaments.

So, we're out in the parking lot quite a bit tailgating.

Do you have any suggestions how to pack or what to pack for these events?

- Right, I mean, that's really key because you can't just throw it all in a bag.

You have to organize it and everything.

Well, yes we do.

We have this tip that I'm gonna share with you right now.

So, take a look.

So, let's start with the MVP of the picnic packing world, the cooler.

We all know that it keeps cold things cold and fresh.

But, it can also keep things hot and how do you do that?

You're gonna heat it up with some hot boiling water there.

Alright, we're gonna let this steam for a bit and then we're gonna dump it out and wipe it out and line it with newspapers.

A totally cool dutch oven will keep that delicious cooked stew safe from spilling and you can reheat it right over a fire or a barbecue.

Secure the top with rope made from plastic wrap and then put it into your new portable warmer.

Hot soups can go in travel coffee mugs and stay hot for hours.

Plus, everyone can have their own.

If you wanna keep things cold, just freeze your water bottles.

First, they can be your ice pack and then, as they melt, they're just delicious cold water.

Are you taking a pie or a quiche on your picnic?

Well hey, just put it in your bamboo steamer and put the top on.

What a great way to carry them, plus which this looks so cool for presentation at the picnic.

So, was that helpful?

That video?

- [Janine] I'll say!

It's very helpful.

I like the idea about insulating the food like that.

I've always considered the cooler for cool things, not for the hot things.

That's a great idea.

- I know, it's just like you can use a thermos for cold or hot too.

Same thing.

So, any other questions?

- Yes, we have never grilled before for tailgating.

Do you have any suggestions?

- [Sara] Well, you get one of those cute little hibache guys and I have a really delicious sandwich I hope to try.

It's grilled kielbasa and then, I make a homemade kimchi and so, what you do is, you grill the kielbasa.

You cut it in half and grill it and then you put the kimchi on top and then just some sharp cheese and sort of fashion a lid, even just with aluminum foil and let it melt and then, put it on some grilled buns.

Really good.

Bet the boys would like that.

- That sounds really good.

Thank you!

- Okay, well thanks Janine so much for your question.

(lively music) Ya know, given the popularity of hot dogs and sauerkraut, I thought I'd put a twist on it and combine kielbasa and kimchi.

So, I tried it on my family.

They absolutely loved it.

And now, it's become my new classic sandwich.

So, let's get started.

This is not a traditional, traditional kimchi.

Ya know, the Korean pickle that takes days to make.

This is my very quick kimchi.

We start with napa cabbage.

And this is about a pound.

I'm cutting off the end.

And then, we're gonna cut this into ribbons and salt them.

There we go.

And half inch.

Now, for those of you who don't know what kimchi is, there's many different varieties of it.

So, it doesn't always involved cabbage.

It usually involves garlic and many other flavorings and it can be quite spicy.

You can buy jars of it.

There's some very good ones these days.

But I really like making my own.

So, I'm looking for about four cups.

I think that's about two cups I've got there.

It does take about two hours to cure, but that's nothing compared to the many days that the real deal takes.

Okay.

So, like any other pickle, there's salt involved.

We've got a third of a cup of kosher salt here.

Let me just toss that in.

And stir it up, toss it around.

And then you leave it for two hours.

And let me show you what it looks like.

You're just gonna be astonished 'cause we all know salt pulls out liquid.

So, let me show you.

See this?

Isn't this extraordinary?

I just, it's just before and after.

Okay, this is after two hours.

There's a lot of liquid in the bottom.

So, what I'm gonna do now is rinse this and get the excess salt out.

In cold water.

Wonderful.

Wanna get that excess liquid out.

And squeeze it a little bit.

'Cause we're gonna make a dressing, which is gonna flavor it.

Okay, so there we go.

Now, it's not traditional to heat the spices, but I'm going to.

We need a third of a cup of rice vinegar and rice vinegar comes either seasoned or unseasoned and when we say seasoned, what we mean is sugar and salt.

But, for our purposes today, we want the unseasoned, without any of that.

We're gonna add our own sugar.

We have one tablespoon here.

Now, we're gonna add some paprika and cayenne.

I like hot paprika.

I'm just gonna go for broke.

But, you could use smoked paprika.

Why not?

Sweet, smoked, just plain sweet.

Your choice.

I'm using hot.

About a teaspoon and a quarter teaspoon of cayenne.

I'm gonna heat this just until the sugar melts.

And that won't take very long at all.

I just need to bring it to a boil.

Okay, that looks good.

Now, the hot liquid goes right on to the cabbage and it's gonna turn it sort of a nice orange color.

But that is not all.

We have so much more to add to this pickle.

So, for starts, we're gonna add some ginger.

This was a three-inch piece that I peeled and then micro planed or just grated.

And then we have one teaspoon of minced garlic.

Now, half a red pepper and I'm gonna cut it into little strips.

So, this is a very pretty pickle 'cause we've got the little red bits in there.

And three sliced scallions.

Give it a nice little kick.

K, let me toss this up and tell you about a shortcut.

If you didn't wanna go to the trouble of salting the cabbage, you can just start with sauerkraut 'cause what is sauerkraut?

It's salted, cured cabbage.

And you just rinse it and squeeze it out and put it in here in place of the napa.

We're gonna use this right away, but this will keep in the fridge for about a week.

So, I've got these wonderful rolls.

'Cause you know, when you go to a picnic, which is what I'm gonna do with these.

I'm gonna go down and watch the boat race, the rowers down there.

You need something you can pick up, be manly and just eat.

So, big rolls.

But, we're gonna grill em first.

Get em toasted.

Ya know and bread, good bread, there's just nothing better.

So, make sure you get some good bread.

We're gonna brush it with a little olive oil.

We're using olive oil.

You could use vegetable oil.

Get my kielbasa out.

I'm pressing it down 'cause I really wanna get just a nice, even brown color.

Now ya know, I don't know why, here I am, I grew up in New York City.

For some reason, I didn't have a lot of kielbasa in my life.

I certainly had plenty of hot dogs.

Think I'm gonna cut this down here.

I was a hot dog fanatic.

As a matter of fact, that's mostly what I ate along with hot fudge sundaes.

I think I've mentioned that I was quite rotund as a child.

But, kielbasa, I don't know, my Mom didn't buy it all that much.

Just taking a tiny peek.

Yeah, it's happening, not too fast, it's perfect.

Now, what kielbasa is, is smoked, well it's generally smoked, so be careful, sometimes it's not.

Sometimes it's fresh sausage.

Generally, it's made with beef and pork or a combination, some spices, herbs and garlic.

When it's cured and smoked, see how firm this is?

You could actually eat it straight up.

But when it's fresh, then you need to cook it 'cause it has not been cured.

So, we're gonna cut these.

Now, how I really fell in love with kielbasa is my parents have a farmhouse in Northeastern Massachusetts and down the road, for the whole time that I've been going there, there's a little store.

They have a meat counter with a guy named Pat Castello, who makes ribs, his own sausages, and he makes kielbasa and he smokes it right in the store.

So, some days, when you go in, the place just smells like heaven.

And what he used to do, 'cause I became friends with him, of course, why wouldn't I?

Is he would give us a taste of the kielbasa hot, right out of the smoker.

I was like, there's just nothing better.

It's just so good.

Ah well, it's a little blackened.

I'm gonna fix that.

You know this old trick.

You learned this.

You just scrape it off.

We'll call it charred bread.

That'd have a nice smokiness.

That's perfect.

Alright, onto the kielbasa.

Put it cut-side down.

We're just warming it up first.

Alright, so let's give that a minute.

I'm gonna move these down 'cause I'm gonna use this to help me to not only heat this up, but also when we get the cheese on, we're gonna melt it under this.

We're pretending we have a grill with a lid.

You could do this outside.

It would be great on a grill.

Here's our cheddar cheese.

Just take a minute.

Ah, wow!

That looks so wonderful.

So, kimchi.

I think what I'm gonna do 'cause these are so thick is I'm gonna just put a little bit of foil tinted over the top 'cause I think that's gonna pull off the cheese.

Don't we think a little more cheese?

The more, the merrier is what I say.

You have to get creative in the kitchen.

You don't always have every gadget you ever wanted.

I'm gonna clear the decks down here.

I'm gonna wrap up my sandwiches in just a minute 'cause the race has probably already started without me and I'm meeting my friend Jane down there.

I got some cold beers and everything.

Oh, this back guy is nicely melted.

Woah, that is one big, big, big sandwich.

Get it all wrapped up in here.

And what's gonna happen is it's gonna continue to melt 'cause the bread is still a little hot.

There we go.

Oh boy.

As I said, this is a manly sandwich.

So, I am gonna take these out to my friend Jane, who I'm meeting down there where we're gonna watch the races.

She will be so pleased.

(soft music) Hey Jane!

Did I miss anything?

Oh, I like the way you think!

I brought us a picnic.

- Hi, great!

Wow.

- What have I missed?

- That's beautiful.

- What a lovely basket.

What have you got in there?

Well, let's see, the boats are coming and they're doing really well.

Oh, thank you.

Yum.

- It's kielbasa with kimchi.

And melted cheddar.

- Kimchi.

- See, it's warm.

- Yeah, that looks great.

- Mmm.

Take on hot dog and sauerkraut.

- That's really good.

- Kielbasa.

- That's really good.

(soft music) - So, whether you're making this sandwich for a big game or just a box lunch or for a weeknight meal, your family and friends are gonna love you, right?

- Right.

Yes.

- How good is that sandwich?

- So good.

It's so yummy.

- I am Sara Moulden.

See ya next time for more of Sara's Weeknight Meals.

Oh look, there they go.

- Yay!

- Geez, I wish I had binoculars.

We could really check it out.

- I know, we should have brought binoculars.

I told em to look this way, but I don't think they can.

- They have to focus.

- Not supposed to look, they have to focus.

- Nice sandwich, huh?

Interesting combo.

- Really good.

- [Voiceover] Sara's Weeknight Meals continues online.

For recipes, helpful tips, messages, and lots more, visit us on the web at saramoulton.com/weeknightmeals and go to our YouTube Channel, Sara's Weeknight Meals TV.

Funding provided by.

- [Voiceover] Subaru builds vehicles like the versatile Subaru Forester with symmetrical all-wheel drive and plenty of cargo room.

A recipe made for whatever the day brings.

Subaru, proud sponsor of Sara's Weeknight Meals.

- [Voiceover] Family owned and Indiana grown.

Maple Leaf Farms is a proud sponsor of Sara's Weeknight Meals.

Providing a variety of duck products for home kitchens.

Maple Leaf Farms duck helps inspire culinary adventures everywhere.

Maple Leaf Farms.

- [Voiceover] And thanks to the generous support of.

(piano) (intense music)