Stuff Your Corn Hole

A keen quartet of activities simultaneously—and beautifully—coexist in the illustrious and fast-growing world of cornhole: tossing corn (natch), amicable socialization, a beverage of choice, and a bite to eat. And when it comes to that last bit, a certain degree of consideration is required. Clearly, some foods synch better with cornhole than others.

First off, we’re dealing with one hand. Nobody wants to sully the bag, so—like countless cutlery-eschewing societies before us—we should seriously consider one for eating and the other for tossing (and any and all other earthly needs…). No mid-game reversals for you ostensibly ambidextrous folks. Make a decision now and stick with it.

But the culinary-minded corn tosser will obviate that potentiality—nip it in the bud, so to speak—by selecting and/or serving cornhole-friendly nibbles and noshes from the get-go. Forks and knives break the rhythm. Don’t even think about sitting down. This is handheld food at its most convenient.

Span around our domestic melting pot—or our myriad points of origin—for easy inspiration. Spaniards call ’em tapas, pinchos or pintxos. In China, maybe dim sum (oh for the love of bao). Good old Mexico? Taquitos (or perhaps try my endorphin-instigating, bastardized Tex-Mex Bacapeño Poppers—see recipe below…). Even Indian dosas or French crêpes will do the trick (quite similar foods, and both are at home with savory or sweet fillings).

Hosts and bar owners alike take heed: Street food the world over is just begging to find deliciously convenient forms suitable to seamless (and simultaneous) standing, chatting, imbibing, and—of course—tossing corn.

And corn-minded folks can quite easily go classic American with this approach to one-handed, active satiety. The mini corn dog? Made for it. Tamales? As American as apple pie by now. Nachos? Ditto. Coincidence that all of these sturdy nibbles star corn? I think not.

And don’t forget where you live. Local food has hit the big time—oxymoron intended—and its big brother regional food is poised for a grassroots revival. For all you Kansas City Cornhole folks, consider (relatively) less sloppy ’Qued-up pulled-pork sliders, or go the steak route for poppable steak sandwiches. St. Louis finds a fit with dippable toasted ravioli and mini Gerbers. Chicago’s a natural site for building a better pizza roll, and many types of pizza—most notably that oh-so-Chicago (and neater…) truly Italian super-thin-crust—can walk hand-in-hand with the ardent corn tosser.

Just steer clear of Italian casserole (aka, “Chicago-style pizza” … you know, Gino’s, Gio’s, Lou’s…) until after the match.

By Douglas J. Peckenpaugh

Douglas J. Peckenpaugh is obsessed with food in its myriad forms and holds his own as an amateur bag tosser. He feeds his food addictions via his day gig as managing editor of Food Product Design magazine and editor/associate publisher of CULINOLOGY® magazine. Check out his blogs, CULINOLOGY® Corner http://www.culinologyonline.com/blogs/corner/blogdefault.aspx and Doug’s Domain, http://www.foodproductdesign.com/blogs/doug.aspx or follow the birdie on Twitter. http://twitter.com/PeckenDough He lives in Chicagoland and has very strong opinions about what people call “Chicago-style” pizza.

Bacapeño Poppers

Jalapeños

Cream cheese, room temperature

Cheddar cheese, shredded

Bacon

Toothpicks

Barbecue sauce

Wash the chiles well. Partially remove cap of chile, as well as membranes and seeds, with paring knife. Mix equal parts cream cheese and Cheddar cheese (make sure cream cheese is softened for easier mixing). Stuff chiles with cheese mixture (a piping bag or ziplock with the corner cut off works quite well for this). Cook bacon until partially done (just starting to get crispy). Secure bacon onto pepper, while simultaneously securing chile cap closed, with a sturdy toothpick. Keep refrigerated until ready to serve. To finish: Grill or broil chiles for a few minutes on each side, basting with your favorite barbecue sauce, until bacon is crispy and chiles begin to blister.

Optional: Pop a medium-sized cooked and cleaned shrimp into each chile. Hint: Test piquancy of chiles before beginning. Jalapeño heat can vary as much as the scene from Tijuana to Cabo. For mas fuerte poppers, leave the membranes intact (and maybe even mix the seeds back into the cheese mixture…). That’s where heat is born.

Further One-Handed Reading

Food Product Design, “Dim Sum: Small Tastes, Big Flavor”

http://www.foodproductdesign.com/articles/2009/03/dim-sum-small-tastes-big-flavor.aspx

Food Product Design, “Spain’s Culinary Terrain”

Look for the section entitled “Have a taste.”

http://www.foodproductdesign.com/articles/2008/01/spains-culinary-terrain.aspx

CULINOLOGY® Magazine “It’s a Small World”

http://www.culinologyonline.com/articles/it-s-a-small-world.html

Chowhound “Slider Recipes”

http://chowhound.chow.com/topics/431039