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AND HE'S ASKING FOR $20,000 A
GAME.
$160,000 A YEAR.
WOW EX
--WOW!
FOOTBALL SEASON IS
UNDERWAY.
IT'S NICE TO TRY NEW
TAILGATING FOOD.
WE HAVE ASHLEY MANDEL WHO
SHOWS US UNIQUE GAME DAY
FOOTBALL EATS.
WE'RE COUNTING DOWN UNTIL NFL
SUNDAY, AND OF COURSE WHAT IT
COMES TO FOOTBALL, YOU NEED SOME
SMALL FOOL SNACKS AND I'M JOINED
BY ASHLEY MANDEL.
ASHLEY HAS
PREPARED A EURO AND WE'RE MAKING
A FINGER FOOD THAT INVOLVES
SCALE EGGS.
WHAT IS IT CALLED?
IT'S QUAIL
SCOTCH EGGS.
IF YOU GO
TO THE STATE FAIR, IF YOU
WERE THERE IN AUGUST, YOU CAN
SEE SCOTCH EGGS WITH PORK ON THE
OUT SIDE AND DEEP FRIED.
THERE'S A SPECIAL WAY YOU
HAVE TO PREPARE THE QUAIL EGGS.
WE HARD BOILED THE QUAIL EGGS
FOR THREE AND A HALF MINUTES.
I
PICKED THEM UP AT AN ASIAN
MARKET IN THE REFRIGERATOR
SECTION.
YOU HAVE GOTTEN
STARTED, WHICH IS PERFECT ON THE
BREADING PROCEDURE.
WE WRAP
THEM IN PORK SAUSAGE AND DIP
THEM IN FLOUR AND EGG AND YOUR
BREAD CRUMB.
THIS IS A PRETTY PROCESS
AFTER YOU BOIL THE QUAIL EGG.
YES.
AS SOON AS THIS GETS
DONE, YOU GET YOUR FRIED OIL
READY TO GO AND BREAD THEM UP
AND PUT THEM INTO THE OIL, AND
YOU'RE SET.
SO YOU WANT TO FRY
THESE FOR A GOOD FIVE MINUTES
UNTIL YOU GET THAT CRISPY, BROWN
EDGES THAT YOU WANT.
AND THEN
THROW THEM IN THE OVEN FOR
ANOTHER INITIAL FIVE MINUTES
JUST TO MAKE SURE THEY'RE
COOKED.
WHY YOU PICK A QUAIL EGG?
VIKINGS FOR THE VIP SUITES AND
WE ALWAYS WANTED BITE-SIZE
SUNDAY FOOD.
THEY WANT
SOMETHING THEY CAN GRAB QUICK.
THEY'VE GOT THEIR BEER AND DRINK
AND THEY'RE WATCHING THE GAME.
CUTE APPETIZERS WE CAN SERVE.
YOU TEACH AT CORE ON BLU.
I MADE A EURO.
I'M SUPER
GREEK.
THAT'S MY SPECIALTY.
CHEF ASH
LEY, THANK YOU FOR
JOINING US -- CHEF ASHLEY, THANK
YOU VERY MUCH, AND GO VIKINGS.
I HOPE THEY HAVE A GOOD YEAR.
I WOULD LIKE TO GET INVITED