Monday Night Matchup Menus: New York Jets @ New England Patriots

OK, this is the 2nd Monday night game for both of our teams this week! If you don’t want to repeat making the Tomato Bready or the Mark SanCheese Dip, here are some more options!

Watercress Welker Salad with Dijon Branch Dressing

Deion Branch - WR NE

Wes Welker - WR NE

B.”L.T.”

LaDainian Tomlinson "L.T." - RB NYJ

Dirty Antonio CroMartini

Antonio Cromartie - CB NYJ

Watercress Welker Salad with Dijon Branch Dressing

Ingredients:
Dressing:
1 T garlic, minced (I make mine slightly pasty with salt and the back of a knife)
2 T dijon mustard
2 T lemon juice
6 T olive oil
Splash of hot sauce
salt
freshly ground pepper

Pecans:
½ c pecans
1 T butter
1 t cayenne
½ t Hawaiian salt

Pepitas:
½ c pepitas
1 t Hawaiian salt

Salad:
1 pear, diced
1 head watercress
1 c baby arugula


Procedure
Dressing:
Put all of the ingredients in a jar, secure the lid, and shake!

Pecans:
Melt the butter in a pan on medium heat, add the nuts and the spices and stir until well coated. Toast in pan for a few minutes but do not let the pecans burn. Remove from heat.

Pepitas:
Toast the seeds in a pan on medium heat, stirring so they don’t burn. Add salt and stir. Remove from heat when the seeds are browning.

Salad:
Rip the leaves off of the stems of the watercress head. Throw in a bowl with the arugula. Add the pear, nuts, and seeds. Dress with Dijon and toss to coat well.

B.L.T.

Ingredients:
1 T chipotle mayo
½ avocado, sliced
4 strips bacon, crispy
2 plum tomatoes, slow roasted
½ c arugula
2 slices bread (I use whole wheat or sourdough)
4 leaves basil
2 slices, cucumber
1 soft boiled egg, sliced
olive oil
aged balsamic vinegar
salt
pepper

Procedure:
To make the chipotle mayonnaise, add 1 c mayo, 1 t adobo sauce, 1 chipotle pepper, ½ lime, juiced, salt and pepper to a blender. Blend until smooth.

To make the bacon, place the bacon strips on a foil lined tray and place in a 425 degree oven for about 15 minutes until crispy. Transfer to a paper towel lined plate to drain the strips.

To make the tomatoes, slice the plum tomatoes lengthwise and place skin down on a foil lined tray. SWOOPS the seed side and drizzle with a little balsamic as well. Cook in a 275 degree oven for about 3 – 4 hours, depending on the size of the tomatoes, until they are about half way shriveled, not completely dry.

To prepare the cumber, peel the dark skin off. Then using a cheese slicer, make vertical strips of the cucumber to get thin strips of the cucumber lengthwise. Season with salt.

To prepare the egg, place an egg in a pot and fill with water. Bring water to a boil. Once water is at a rolling boil, cook for 5 minutes. Remove egg and run under cold water. Crack and peel the shell. Slice the egg. The whites should be cooked and then yolks should still be dark yellow and slightly soft, almost runny.
To prepare the lettuce, toss arugula with olive oil, salt, pepper, (SWOOPS) and some aged balsamic vinegar. I sometimes go to town and use TRUFFLE SALT!!! MMMmmmmmmm!

To arrange the sammie: Spread some mayo on one slice of bread. Add a layer of avocado. Add a layer of egg. Add a layer of cucumber. Add a layer of basil. Add a layer of bacon. On the other piece of bread, add a layer of dressed lettuce and a layer of tomatoes. Close the sandwich. I like to weight it down in a heated pan to toast the bread and press it all together.
Add extra bacon if L.T. gets a TD!

Dirty Antonio CroMartini

Ingredients:
2 oz vodka, good (I like Belvedere, but had Grey Goose in the house leftover from a recent guest.)
1 oz olive juice (the brine from the can or jar)
3 blue cheese stuffed olives
splash hot sauce

Procedure:
I stuff my own olives and I don’t make a piping bag out of a plastic ziplock, I use my fingers. Take a pitted green olive and some crumbled blue cheese and stuff some of the cheese in the hole of the olive until it’s almost bursting.
Put some ice in a shaker. Add the vodka, olive juice, and hot sauce. Shake, Shake, Shake! Sift the liquid out of the shaker and into a martini glass. Poke a toothpick through three blue cheese stuffed olives and stick in the glass. And good for you if you don’t spill it. To me, martini glasses are the stilettos of barware: best looking, least functional.
Extra shot of vodka if Cromartie gets a pick!

Now Man Up! And Chow Down!

Monday Night Match Up Menus on GG2FF (Patriots @ Dolphins)

Here are the recipes from this past week’s Monday Night Match Up Menus on GG2FF.

TOMato Bready

Topping with TOMatoes

Ingredients:
1 packet of yeast
1 c warm water
2 1/2 c flour (approx.)
1 t honey (because the yeast feeds on sugar)
1 t salt
1/2 c olive oil
2 T fresh rosemary, chopped
cornmeal
4 heirloom tomatoes, sliced
2 T fresh basil, chopped
3 garlic cloves, chopped

Procedure:
Preheat oven to 425. In a glass cup, add the yeast, warm water, and honey, and stir until the yeast dissolves. Let it sit a minute or two. In a large bowl, add half the olive oil, salt, and 1/2 c flour. Then add yeast mixture and stir with a wooden spoon vigorously until combined. Slowly add flour, half cup at a time, until dough is formed and ready (not sticky). You may not use all of the flour. It varies every time depending on many things such as humidity. Wash bowl. Add 1 T olive oil. Put dough in a ball and coat it. Cover bowl with a dish towel. Let dough rest and rise for at least 30 minutes. Punch it down.
Sprinkle cornmeal onto a baking sheet and press dough into it until thin.
Spread olive oil over top.
Sprinkle with garlic.
Place a layer of tomatoes on top to cover the dough, but leave a “crust” around edges.
SWOOPS! (Season With Olive Oil Pepper and Salt)
Bake for 20-25 minutes until pizza crust is golden and tomatoes are slightly shriveled.
See! Now you’re all hard-core bakers and bread makers!

TOMato Bready out of the oven

Bill BeliChicken Parmesan

Ingredients:
4 chicken breasts, skinless, boneless
½ c flour
2 large eggs
1 T water
1 c breadcrumbs
½ c parsley
¼ c oregano, chopped
¼ c rosemary, chopped
¼ c basil, chopped
8 oz ball of mozzerella cheese, sliced
8 oz burrata cheese, sliced
1 1/2 c parm, grated
4 c my 12 –min tomato sauce (or any genius tomato sauce)
olive oil
salt
pepper

Procedure:
Preheat the oven to 450 degrees F.
Put the chicken breasts side by side on a flat surface (e.g. cutting board or counter), and place between two sheets of plastic wrap. Pound the chicken breasts with a meat tenderizer (or the back of a cast iron pan if you don’t have one) until they are about 1/2-inch thick. Put the flour in a shallow bowl and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In another wide bowl, combine the eggs and water and beat until frothy. Put the breadcrumbs in a third bowl season with salt and pepper, ¼ c parmesan, and the herbs (parsley, oregano, rosemary, basil) and mix.
Heat 3 tablespoons of olive oil in a skillet over medium-high. Now we go wet-dry-wet-dry. Lightly dredge both sides of the wet chicken cutlets in the dry seasoned flour. Shake off excess flour. Then dip them in the wet egg wash to coat completely, again letting the excess drip off. Then dredge in the dry seasoned bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4-5 minutes on each side until golden and crusty, flipping once.
While the chicken is getting crisp, put a layer of tomato sauce in a baking dish.
Place chicken in a baking pan over the sauce.
Do another layer of the tomato sauce over the chicken.
Sprinkle a layer of parmesan cheese.
Then a layer of mozzarella and burrata.
Bake the Chicken Parmesan for 20 minutes or until the cheese is bubbly.

Bill Belichicken Parm

Chad Penne Pasta Salad

Assembling the Chad Penne Pasta Salad

Ingredients:
1 box penne pasta
4 c chopped tomatoes
1 1/2 c scallions
2 cup carrots, chopped
6 oz. spinach leaves
1 c Smoked gouda, cubed
salt
pepper
olive oil
lemon juice

Procedure:
Cook pasta, drain. Combine with all other ingredients and TOSS! (One of my favorite activities is making fun of my mother’s NY accent. “Toss” is one of her best. She pronounces is like the number 2, plus “us.” TWO-US!

TOSS TOSS TOSS!!

Tequila Lime Rickey Williams
I feel like I should be using a pot leaf to garnish this drink, but that joke is so two years ago.

Ingredients:
6 grapes, halved, muddled
2 T lime juice
2 oz. tequila, good, silver
club soda, splash

Procedure:
In a high ball, add and muddle the grapes. Then add the lime juice and fill the glass with ice. Add the tequila and a splash of soda.
Stir, stir, stir. Enjoy!

Not Ricky's most famous form of self-medication...