Game Day Snacks: Corn Dogs, Cowboy Beans, Wings 2 Ways & Oatmeal Cake ( #1148)

They say you are what you eat so I don't eat chicken feet. But I love me some of grandma's pickled beets. Well, cut it up, put it in the pan, throw it over your shoulder and see where it lands right here in Farmer's Kitchen. Meters, taters, beans and corn. The cows in the barn and the sheep's been shorn. Kids in the barnyard chasing grandpa's chicken. Spices, slices, cuts and dices. Gonna slash your grocery prices right here in Farmer's Kitchen. Help you grow your garden good with recipes to suit your mood. Try some grub you've never tried before. Smash it with a wooden mallet. Gonna educate your palate right here in Farmer's Kitchen. In Tenno Farmer's Country Kitchen. We're gonna cook something good now. Hello and welcome to the Farmer's Kitchen. We're the farmers. This is our kitchen. That's right. This is not a set. Really? A lot of people say, well, where is that? Where do you, where y'all do the cooking at? And this is our kitchen. It really is. What do we have here? Wings. Now we did a show. We talked about wings, buffalo wings and how they came about. Buffalo, New York, of all places. But I'd heard there's a place called the Anchor Inn and there was a lady there who made these little pieces of chicken that a lot of people consider junk. Look at the price on them in the store now. Oh, yeah. It's kind of like brisket used to be junk, but not anymore. So what are you going to do with these chicken wings, especially now that there's something going on? What's going on right now? A lot of ball games. I mean, football, basketball. Everybody wants snacks. So we're going to concentrate on this show. It's nothing but snacks. Good stuff. So we're going to start some wings. And we don't use the air fryer very often, but I do think it makes great wings. And you can just let them cook and do other things. Yeah. So we're going to start with a little olive oil. I'm just going to brush these real good so they have a little sticky surface. And if you see us using oil 99.9% of the time, it's going to be olive oil. I'm just going to put enough salt. And this is kosher salt that we're using here. That's all they need. They're delicious. That's all they need, a little salt and a little pepper. Now, depending on what you're doing, if you're going to, you know, make something really exotic, I guess, you know, something that's got a lot of heat in it. Nikki likes a lot of heat. Let's put red pepper flakes all over them. You can eat them alone. You can eat them all by yourself that way. I kind of hold off on the heat. Thank you. Because she doesn't like as much heat as I do. So turn these over on the other side. Nikki has expertly cut these wings up through their little joints and get them all prepared for consumption. It just amazes me. I mean, you could get chicken wings for nothing. And now they're right up there with everything else. They're more expensive than the rest of the cuts. They are. I mean, these are. Can be. Everybody likes their wings. So now most of your air fryer, they have an air fryer setting. They have an air roaster setting. Some of them have dehydrators on them. Ours did. I just noticed that a minute ago. So you're going to be dehydrating. We have a dehydrator. We do, somewhere. OK, so a little salt and kosher salt. I just use, I don't use for any other reason that I like the consistency of it. Got to have pepper. Got to have some pepper. You know, the funny thing about pepper. Are you about done? The other day I was looking through the cabinet. I was trying to find my pepper. Guess what? It's all gone. Gone. Could find no pepper anywhere. Wow. Now, how does that happen? We never, ever locked the doors until very recently. I found tracks in the snow. Really? With boots that had pepper all over them. Really? Yes. So I called the police. OK. They let us know that the Pepper Bandit is on the loose again. Really? He escaped from pepper prison. OK. Once again, I want to show you a picture. Nothing major this time. Just take a look. If you're cooking and the smell of pepper is wafting through the window and you see this face. He looks innocent. He looks nice and he's probably not a bad guy. Right. He's just got pepper problems. Yes, he does. Keep an eye out. That's all we got left. For this guy. Yeah, look at this. That's it. I had 84 pounds. Yes, you did. That's all I got. Keep an eye out. This guy's dangerous. All right. These go popping in the air fryer. The other day we're doing a live video. That's so much fun. It is. And we were talking about some upcoming things we had going on. And somebody says, would you please make an oatmeal cake? And in the back of my head, I remembered, I think it was mom that made an oatmeal cake. Anything oatmeal, I'm in. Yeah. And so we tried to find this recipe and you made it. And it was like. You ate the whole cake. All right. I just want to say that I had forgotten the last part of the recipe. The sugar and the brown sugar and everything in the top. You broil it on the top. You broil it. All the sugar in the top. It caramelizes into this magic, wonderful thing. So when you have any friends over for a ball game and you want to make them a cake. Not at my house, because I'm going to eat it all. But maybe at your house, you'll share. You won't share. It's amazing. So how do we get this thing started? You notice I have water going here. I did notice that. I have some water boiling. And what I need, what we're going to do is start off half a cup of oatmeal. Gotcha. And those are just regular. That's not instant regular, but you could use instant if you want. I need three quarters of a cup of water. I know it's hot. All right. How much water? Three quarters of a cup of boiling water. It's got to be boiling. We're going to put that in and I'm going to put a teaspoon of vanilla in this. And we're going to set this aside for a minute while we make our cake. And we're just going to mix this up. We're making you a bowl of oatmeal. I'd eat that. I'm not scared. And let's just set this aside now while we go with the rest of our ingredients. As our wings are cooking in our air fryer behind us, I'm starting to smell them. I can smell those. Everybody's is different. This one cooks at about 380. Yeah. So keep an eye on them. Make sure if they start to brown, you can turn them over. Right. When they get the desired crispiness and brown nature to the skin, they're ready to be good. And we're going to make something we kind of made in the past, but we jazzed it up a bit. I'm excited about that. OK. We're going to set our oatmeal aside. Give it 10, some people 20 minutes. It can just sit there. So you can make that early. Let it sit. All right. We're going to start with lard. And I have got a quarter cup of lard. Now, here's the deal. Some people say, well, I don't use lard. What else could you use, Mrs. Farmer? You could use butter. You could use shortening. But I have to use lard. So I have a quarter cup and I've let it sit out. So you can see it's kind of loose. I like it better like that. That's our lard that we rendered. Yes, it is. Our lard. Now I have a lot of sugar. Three quarters a cup of white sugar. All right. And we have three quarters of a cup of brown sugar. That's where it's at. That's right. It's the brown sugar. And I don't got the big mixer out tonight because we're just going to mix a little. We're going to fold in the flour later. So I'm just going to mix this with my little hand. I kind of just mix the sugars with lard here a little bit. I'm going to add one egg. Oh, I know what's going on here. Yummy. I like it. Now we've let the oatmeal sit. Usually you can let it sit. You want to let it sit at least 10 minutes to 20 minutes because you'll see how it's kind of gotten a little bit thicker here. And we're going to go ahead and add our oatmeal. Now we're going to mix this in. See how it's still kind of runny? Yeah, but it looks magic. And we're going to add about a half a teaspoon of cinnamon. And I'm just going to add it to the flour. Three quarters of a cup of self-rising flour. A little bit of salt. Let's do about a quarter to half of the salt too. I'm going to kind of just fold this in so we don't bang it all up. Oh, I can already smell that. Doesn't it smell delicious? Like an oatmeal cookie? Now I already have greased and floured a pan. If you grab that for me, it's on a nine by nine. All right. We're making a small one because you could double this. That's just my size. That's right. To eat the whole thing. You can have it all yourself. And we are going to set the oven at 350. I'm just going to keep mixing this with the spatula until it looks good. Looks pretty good to me. What do you think? Good to me. All right. We're going to pour this in. Let me straighten it up for you. We've got the oven set at 350 right now. And we're going to let this go 30 to 35 minutes. And you know what? It's kind of fun when we do something live like that and people come on and kind of remind you of something that you haven't done in a long time. That was a challenge and we did. We have so many old cookbooks of our mothers and grandmothers. I always find something in there. You know what? When you've lived as long as we have, I'm going to be 85 Thursday. You look good. You're going to be 97 next Friday. That's right. So when you have lived this long, you kind of remember there's not too much things that we haven't eaten as we travel around the world and all over the United States. But this is, I'm so glad somebody mentioned this. Yes. Because I need to gain another seven or eight pounds. Good idea. All right. Where are we at? All right. As soon as the oven heats up, we're going to throw it in. Before you do that, you want to check the wings and see where they're at? So with these wings, we've tested it over time and we do 15 minutes on one side, 15 minutes on the other. And you might have to flip it over just one more time to get it right. And we check the temperature to make sure it's at least 160. Uses around 170, 175. I'm excited. Okay, you got to put your cake in. That's right. It just hit 350. Can you get the oven for me? All right. And we're going to let this go 35 minutes. Oh, you don't know how excited I am about that cake. And the wings look beautiful. I took the biggest, thickest one out and it came right in at 170, which is over a little bit, but it's perfect. Just look at the golden brown beauty. Oh, look at that. Those are beautiful. Oh, just look. And who doesn't like chicken wings? Everybody loves chicken wings. I don't know if I know anybody that doesn't. I'll bet you there's somebody out there that will tell us that they don't. That's okay. Yeah, we'll eat theirs. Yes, please mail their wings to our house. That's right. When they're processing their chickens, we'll give you our post office box. Yeah, good idea. You're smart. Let's put them in there. Or just send us the whole chicken. We don't care. Look at those. Wow. Those are perfection. Those are beautiful. Who says those air fryers aren't good for something? They're good for wings. They really are. They are really good for wings. Now look at that golden brown beauty. We're gonna pop them in the oven just to keep warm. But look at that. Look at that. I just want to eat them right now. I do. All right, let me show you what I'm doing. I always, always put a thermometer on any kind of tabletop. Yeah. Why do I do that? Because it's always wrong on the temperature. It is always wrong. If this says 280, I can guarantee you this is going to be 320. 900. Or yeah, 85,000 degrees. So I always have this on here because I think it gives a way better representation of the actual temperature. So you can hear that that's heating up. Again, this is olive oil. So what are we doing? We've got some all-natural, grass-fed, no nitrate hot dogs. Uncured. Perfect. Now when anything says uncured, you got to know that there's some kind of curing. Now usually it's celery seed or something like that. So I do have some curing. We don't eat a lot of hot dogs. But every now and then, you just got to have one. When we're watching the Reds play, you got to have hot dogs. So here's what we're going to do. We're going to get this oil heated up. Now generally, whatever I'm doing, I don't get it much above 280 and I'll let it go a little bit longer if I'm frying chicken. Just like grandma used to do. Remember in her electric skillet that sat on the counter? That wasn't a rapid boil. That was just a slow and it was torture because you smelled it for like an hour. It was kind of fun because you're looking forward to it. So anyhow, I remember mom's... I'm trying to think of what color her electric skillet was. It might have been that really ugly 70s. Remember the 70s yellow that the refrigerators were? It matched your appliances. Oh, so ugly. Those are beautiful. It's kind of coming back. Mid-century stuff is coming back. All right. For this recipe, you're going to need three quarters of a cup of all-purpose flour. One quarter of a cup cornstarch. You're going to need yellow cornmeal. You're going to need a cup of that. Half a teaspoon of baking soda. You're going to need some sugar. And that's up to you. You can use a tablespoon. You can use up to three or four tablespoons. We're going to use a little bit of salt to taste. Some black pepper. And we're also going to have some buttermilk, about a cup of that. And some eggs. Got a little salty taste going there. I'm going to put a little garlic in here as well. You can probably put about anything you want in there, can't you? You can put anything you want in here. Some people like some heat. As long as you've got some sugar. For the most part, when you go to the fair and have a corn dog, it's sweet. Yeah. It's not southern corn cake on the outside. So now let's take the wet and put it with the dry. Now you want your consistency to be enough that when you dip your hot dog into the solution, it adheres to it easily. You don't want it real slurry-ish because you want it to hang on the hot dog. Feel that oil popping? It's wanting a hot dog. All right. So what we want to do now, you don't have to do this, but you find you something cylindrical. What are you getting for? This works. Our little canning thing. All right, you're there. See what happens. All right. If you'll hold this. We obviously want to get our little hot dog centered here. Oh, we're at the fair. That's right. I'm excited. So now my oil is about right where it needs to be. Now see how that is. It's not pouring off of there. You have... Perfect. Look at that. Just the right temperature. Now what I'm going to do is I'm going to hang on to this and I'm going to put it in here and turn it around a few times and let that get to cooking before I let it rest in there. And this is only going to go about five or six minutes. That looks good. Can I go ahead and pull the cake and just set it aside? Yes. We've got all kinds of stuff going on here. And see, once that gets going... It's looking good. Once that starts to cooking, you just kind of turn it ever so gently every now and then. And then we'll get two or three going. Okay, look at that. Perfect. And again, I'm going to stick it in here and let it get going. You had to be careful with them and take your time. Yeah, turn them at first, put them in hot enough oil that it can go ahead and get them started and just gradually turn them. Okay, look what we've got there. Those look great. Those look really good. Corndogs. Now, I have to admit, we haven't made them. Not exactly like that. But look. They're beautiful. So here's what we've got. And you remember us making... I remember we made our own buffalo sauce. You know what? Depending on what kind of hot sauce that you use, it could be different colors, different tastes. This is a new one that we tried that I really, really, really like. These are for you. These are super hot. These are for me. Yes. And I know what you like. So looky there. Tell me that doesn't look like something wonderful. Now, remember a couple weeks ago, we did cauliflower like this? I do. That's delicious, too. You can do that. This is cauliflower. For those of you that might like to try this, remember this for the ballgames. For those of you who like cauliflower. All right, so now we have our wonderful, beautiful Asian wings. That's what I like. In these, we have orange marmalade, brown sugar. We have a peanut sauce that's got just a little bit of heat in it. And we have some sesame oil. We have a little bit of garlic. Take this all, mix it up, cook it down. And what do you got? Now, to make those pretty, take some toasted sesame seeds. Perfect. Look what we've got. Wow. Would you look at that spread? This looks amazing. And we didn't go out and buy these. You saw us make them right here in our kitchen. That's right. I want you to try a corndog. I can't wait to try a corndog. What do you like, ketchup or mustard? I like both. I'm gonna start with ketchup because we can double dip. It's us. When I was a kid, at some point, I made the transition. I used to like ketchup on a corndog. And then I didn't anymore, and it was all mustard. I don't know what happened. That is delicious. Perfect sweetness. You did such a good job. Well, I could just eat these all night. Oh, my. We're the grandkids. This is not... This is trickier. You can slide it out. So you don't poke your tonsils. Okay. Oh, my. That's delicious. It's so sweet, and your breading's amazing. You did really good. You did good. Those are yours. These are mine. You love those. I put extra sauce in there for you. Can I use the ranch? You can use whatever you want. It's all you, baby. Oh, wow. This looks so good. These are always good. Look at that. Homemade ranch. Homemade, by golly, buffalo sauce. Better than you can get anywhere, any restaurant like this. So now, obviously, we made enough for us. If you want to, you got six people, eight people. We just keep increasing the number of teaspoons and tablespoons... That's right. ...and cups in your recipes, and you'll be good. Now, we need something kind of off to the side where you can put a big scoop and really feed people something hearty that you can put in a crockpot. Let it cook all day. Exactly. So people call these cowboy beans, calico beans. There's all kinds of different things like this. Grandma puts hamburger in it. You can do so many different things. But here's a version that we did outside. You can very easily do this in your crockpot as well. Yummy, yum. Cowboy beans. Everybody has their own version. This is one that we really, really, really, really like. So we're going to make a quick and easy version. This is a meal in itself if you choose for it to be. Yeah, it is. But we're hungry. So we're going to have all kinds of stuff tonight. So I'm moving over to the fire. So I'm going to be standing up and cooking for a while. I'll have you hand me stuff if you will. I will. Okay, you can do as much meat as you want to in this. I prefer it a little heavy on the meat. So we're going to go eight pieces of bacon to start with. Here's our eight pieces of bacon. What are we going to do with that bacon grease? Oh, I don't know. I think we'll leave it in there. Now my bacon is browning up nicely. That looks lovely. That seems like a lot of bacon fat. But here's the deal. That's uncured bacon. So I'm not worried about anything in it. Then we're going to come back with some onions. That's just a medium sized yellow sweet onion. Also our beef, which we raised ourself, was very, very lean. It was grass fed. And so there's hardly any fat in that. Now I like cooking over a good hot fire like this. You really got to watch it because everything gets done quick. This is a really, really, really hot fire. All right, it's time for some burger. Let's put half of that in. And a pound of hamburger. Now look at that beef. Look how lean it is. It almost looks like elk. So bacon, onions, and beef. You know, there's all kinds of cowboy beans out there. And I've tried them a million different ways. But you know who makes them almost just like this? Who? Your mother. That's right. Grandma. It's a grandma's beans. Give credit where credit's due. That's right. And she puts them in the crock pot for the day. Yeah, you can do that. She does it and takes it. That's a good church lady dinner. We're gonna go a cup of brown sugar, a cup of ketchup. So now the good thing about this is all the stuff that takes a long time to cook is just about cooked up. All right, let's go ahead and put our smoked seasoning in. Although we're gonna have some natural as well. A little bit of vinegar, a little bit of tart. Let's go with our beans. So here's about three cups. You can use any kind of beans you want. Here's about three cups. Pork and beans. Here's about a cup and a half kidney beans. However many you want. And my favorite, butter beans. That's also about a cup. So now you can see we're on a high heat situation. So I'm gonna move it up just a little bit and let it continue to cook. Put a little bit of pepper, a little bit of salt. All right, you can see we got a nice big boil rolling. We're gonna back it off a little bit. Get it away from the fire. That's how we turn our burner down. Now I can move that back and forth and I'll keep an eye on that. Now we're gonna cook that about 40-45 minutes and that'll be plenty good to go. The beans are done. If you get your beans out of a can, you're way ahead of the game. Oh yeah. A couple hours in the crock pot, three hours and you're good to go. Keep them warm. So a lot of fun stuff, a lot of good stuff. Now one more thing we need is... Cake. Oatmeal cake. That's right. Let's get this out of the way. We'll eat a little bit of this and then we're gonna show you the oatmeal cake. I knew butter was involved. You did. So what do you do to make this wonderful topping that just makes it perfect? It does. And actually the cake has sat a while and we could have iced it right away, but we ate so many things. I have three tablespoons of butter in here. This is half a cup of brown sugar. And? Quarter cup of whipping cream, heavy whipping cream. Oh yeah. And we're just gonna let this all melt. And when it's melted, I have over here a half a cup of coconut and a quarter cup of pecans. When I think about German chocolate cake, I think about that icing. It's very similar to this, but I actually like this better because I love the oatmeal stuff so well. You do. All right. That's melted. Half cup coconut. Chopped up some pecans. That's a quarter cup. We're gonna mix this up. We're gonna put this on top of the cake. Doesn't have to be anything fancy. And we're gonna... I have the broiler going on high. I just noticed that. I was checking that out. We're gonna broil this for maybe two or three minutes. We're gonna watch it because when it bubbles, it's gonna harden it up and we're gonna take it right off. I am so glad the viewer mentioned to us oatmeal cake when I was a kid. Oh, how I love this. Oh, this is so wonderful. We're just gonna spread it on here. It's yummy. I just can't explain to you. I'm sure folks out there have had oatmeal cake. When you talk to people, everybody says their grandma made it. But when you take the top and you caramelize this brown sugar and this butter and the coconut... You getting excited? The coconut has a consistency of the oatmeal down below. So you have the texture and the pecans and the brown sugar and the butter. And I'm gonna cry. You are. Okay, let's finish it then. And you know what's so good? Because usually you have to let it sit after you let it broil for a while. But I have another one. And it's already cool so you can eat it. I can eat it. I'm gonna watch this careful because we don't want it to burn. So it's just a couple minutes. Yes. Look. And the consistency, you know, of this particular cake and all the gooey goodness. Oh my word. That's sweet. You probably love it, don't you? Wow. If the Marine Corps had not taught me discipline, I would destroy both of these cakes right here in front of everyone. You did the one by itself the other day, so this is okay. Look at this. I just want you to talk. I want to talk about consistency. It's kind of like that apple cake. It is. That's your grandmother. Oh, it's just so precious. Eat away. Just keep eating. Delish. Is that your new favorite cake? Maybe? For now, for today. I think it is. Is it your new favorite? It may have taken over. You know how I cut my cookies. So Mrs. Farmer, say you're out buying groceries. Right. And somebody walk up to you and say, Mrs. Farmer, we saw the recipe that you did on the show last week. How in the world would we find your recipes? What would you tell them? timfarmerscountrykitchen.com And if they want to share recipes with us and share experiences that they've traveled around this great nation and tried different things and you want to talk about it, we have a Facebook page. But it's extremely difficult to get on there. How do you get on there? It is difficult. You hit like. Oh, wow. That's not that difficult. Yes, it's very difficult. So I'm just looking at all this colorful, wonderful, good food. And I'm thinking... You're going to sit in front of the TV and I'm going to bring it all to you, right? I like the sound of it, but I've got to clean this kitchen up. Uh-huh. Whatever. It is a mess. Yes, you do. It is a mess, but it's also all about... Good times. Good friends. And really good eats. I am going to gain five pounds tonight. I'm going back to the corn dog. I'm going for the cake. We have been catering for a lot of years and I wanted everything to have a specific taste. Therefore, I had to come up with my own products. Right. My dry rub, chow chow, and our barbecue sauce are something that we use in all our catering gigs. I developed this barbecue sauce that is not the really thick syrupy stuff that you get. This has more of a natural... It's got some pepper and onion flavor and you can actually see the particulates in there. You know, a lot of people are asking what we use our dry rub on. Now, obviously, pork and chicken are two of the more common things. Also, we've been using our corn on the cob with butter. That is wonderful. I'm telling you, this stuff with potatoes is fantastic. So, 40 years in the making. Tim Farmer's Country Kitchen Dry Rub. Funding for Tim Farmer's Country Kitchen is brought to you by Amerson Farms Country Store. Something for every member of the family. Ephraim McDowell Medical Center in Danville, Kentucky. Gulf Coast Connection. Seafood straight from the Gulf to you. The Spine Center of Central Kentucky. Wilderness Road Hospitality. Stanford, Kentucky. Visit Frankfort, Kentucky's spirited capital city.