Alright everyone, Magic Mike XXL is coming to theaters on July 1st. Even though it’s not directed by Steven Soderbergh, I still think it will be a fun viewing. I saw the first one on opening night and the audience was screaming and yelling so much I felt like I was at a real male revue show. It was hilarious and for that reason alone, I think you should go see it.
And guess what? You can get pumped up for it by watching the original Magic Mike on Amazon Instant. And while you’re doing that, you can even make it a themed meal to go with it. Yup. That’s right. This post isn’t a movie review… it’s about FOOD! So call up your friends and have an Magic Mike OG reboot party cause we are serving up sausage, balls, and wieners. First up… dranks!!
I mean, this one is obvious. And people say it really does taste like Dr. Pepper. It’s like magic…Mike.
* insert failed joke drum crash *
WHAT YOU’LL NEED
2 oz rye whiskey
2 oz cola
2 oz cranberry-raspberry juice
Stir ingredients together in a highball glass filled with ice cubes, and serve.
Dig into your movie viewing with this first sausage. It’s fun and you can dip it into sauces (like the spicy ketchup in the recipe below). This recipe was adapted from this one.
WHAT YOU’LL NEED
Any brand of dinner Rolls, thawed but still cold
Any brand sausage, cut in half
1 egg, beaten
Roll one dinner roll into a 10-12-inch rope. Insert a wooden skewer into each sausage half. Wrap dough around a sausage half, tucking ends under dough. Repeat above steps to make desired amount. Place on sprayed baking sheets. Brush with beaten egg and sprinkle with sesame seeds. Bake at 375ºF 15-20 minutes or until golden brown.
It’s time for round two with the sausage and this time we made it into balls…cheesy sausage balls! You know you want sausage and balls together! Say it! Say it!
WHAT YOU’ll NEED:
3 cups Bisquick mix
1 pound uncooked bulk pork sausage*
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired
Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2×10 1/2x2x1 inch. In large bowl, stir together all ingredients except barbecue sauce, using hands or spoon. Shape mixture into 1-inch balls. Place in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
When that brown sugar starts to melt and caramelize on that crispy bacon wrapped wiener, you’ll quickly realize why this guy got invited to the party.
WHAT YOU’LL NEED:
LITTLE WIENER INGREDIENTS
1- 16 ounce package little smokie sausages ( I like the beef/cheddar variety)
10-16 ounces bacon
1 cup brown sugar
SPICY KETCHUP INGREDIENTS
1/2 cup prepared ketchup of your choice
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flake
1/4 teaspoon garlic powder
LITTLE WIENER DIRECTIONS
Pre-heat your oven to 350 degrees. Cut strips of bacon into 3-4 pieces so that each piece of bacon will fit around a little wiener. Wrap a strip of bacon around a little wiener and secure it with a toothpick. Place the bacon wrapped little smokies on a rimmed baking sheet. Sprinkle 1 cup brown sugar over the little smokies. Bake in the oven for 35-40 minutes, or until the bacon is crisp, and the brown sugar has turned into a glaze.
SPICY KETCHUP DIRECTIONS
In a small bowl, combine ketchup, cayenne pepper, red pepper flake, and garlic powder. Ideally, allow it to sit for a couple of hours so that the flavors can meld together.
We kept this one simple and called it “Sticky Balls” but it’s also known as Karioka (Deep-fried Coconut Rice Balls with Brown Sugar Glaze). But I think you’d agree, our name is better.
WHAT YOU’LL NEED:
2 cups Mochiko sweet rice flour
2 cups sweetened flaked coconut
1 1/2 cups coconut milk
3 cups vegetable oil
1 cup light brown sugar
1/4 cup coconut milk
In a mixing bowl, combine sweet rice flour, flaked coconut and coconut milk. Take two tablespoons of the dough and shape into a ball. Set aside.
Heat up the oil in a wok or deep pan to medium-high heat. (Tip: one way to test if the oil is hot enough is by dropping a small piece of dough into the oil. If the dough starts bubbling right away, then the oil is hot enough. If the dough bubbles slowly or you don’t see any bubbles at all, then oil isn’t hot enough). Cook the balls for about 5 to 7 minutes or until golden brown. Transfer the cooked karioka onto a plate lined with paper towels to soak up the excess oil. Set aside.
In a medium sauce pan, combine brown sugar and coconut milk. Bring to a boil and then remove from heat. Dip the karioka in the brown sugar glaze until completely coated. Carefully place four of the karioka into each bamboo skewer. Serve immediately.