Monday Night Match Up Menus: San Francisco 49ers at Arizona Cardinals

Here’s our menu for the week. Stay tuned for the video with special guest, Dava Krause!

Roasted String Beanie Wells

Beanie Wells - RB ARI

Frank Gorgonzola and Squash (Frank Gourd) Polenta

Frank Gore - RB SF

Mike SingleTeriyaki Salmon

Mike Singletary - HC SF

Larry Gin Fizzgerald

Larry Fitzgerald - WR ARI

Roasted String Beanie Wells

Ingredients:
1 lb. beans
1 clove garlic
2 T tarragon
1 T shallots
1 T lemon, juice and zest
2 T chili infused olive oil
salt
pepper

Procedure:
Preheat your oven to 425. That’s 5 past 420! Which is about how old we’ll all be by the time Beanie’s knee heals.
Wash beans, snap off ends. It’s not hard, it’s just tedious, but it’ll give you something to do while you’re waiting for Beanie’s knee to heal. See where I’m going with this? OK, no more nagging injury references.
Mix in a bowl with other ingredients except the tarragon. TOSS!
Line in single layer on a foil lined baking sheet.
Roast for 8 – 10 minutes.
Remove from oven and sprinkle the tarragon on top. TOSS!

Frank Gorgonzola and Squash Polenta

Ingredients:
3 c broth
1 c yellow cornmeal
½ stick butter (4 T)
½ c milk
4 oz Gorgonzola, crumbled
1 butternut squash – roasted in small cubed pieces
salt
pepper

Procedure:
Bring broth to boil. Add cornmeal and stir well. Lower heat to med low and simmer and stir for 20 min. Turn off heat. Stir in the rest of the ingredients.
I like it in a porridge consistency. If you want it thicker, use less milk.

Mike SingleTeriyaki Salmon

Ingredients:
2 ½ lb salmon fillets cut into 6 pieces
1 c mirin
2 c soy sauce
1 c pineapple juice
6 T brown sugar
2 T ginger
½ c vinegar
2 T garlic
1 t red pepper flakes
2 T sesame oil

Procedure:
Whisk together the mirin, soy sauce, pineapple juice, brown sugar, ginger, vinegar, garlic, red pepper flakes, and sesame oil in a bowl to make the sauce.
Place the fillets in a plastic ziplock bag.
Add half of the sauce to bag to marinate overnight. Reserve the other half.
When you’re ready to cook the salmon, add some of the reserved salmon to a sauté pan (enough so fillets will be half way submerged), and put heat on med high.
When sauce is bubbly, add 2 fillets at a time and cook for 3 minutes. Flip fillets and cook another 3 minutes on the other side.
Repeat with two more fillets at a time, adding more sauce to the pan when it’s getting low.
I don’t like my salmon overcooked. I’d rather have it undercooked than overcooked. I think that’s with most meat and fish but especially salmon. You don’t want it raw but just slightly cooked through so it’s a dark orange/pink inside.

Larry Gin Fizzgerald

Ingredients:
2 oz gin (I use Hendrick’s)
½ lemon, juiced
seltzer
1 egg white
2 T rosemary syrup (1 c water, ½ c sugar, 4 sprigs rosemary – boil. Simmer for 2 min. strain. Cool.)

Procedure:
Add all contents to shaker with ice except for the soda water. Shake Shake Shake. Pour into a glass and top with a splash of soda.
Often this drink is called the sloe gin fizz, but since we’re naming it after Larry it didn’t seem fitting.
People get weirded out by many things. Raw egg is one of them, but I just feel like the alcohol and citrus will kill any traces of salmonella, so I think it’s fine. A wise bartender at Hog and Rocks in San Francisco taught me that. It had taken me over 9 hours to get up there this summer because the 5 was closed due to the fires, so I didn’t have down time to change; I had to go straight to the restaurant and was in major need of a drink. And a bartending lesson apparently.

There you have it!
Hope you enjoyed this week’s match up menus.

Now Man Up! And Chow Down!

Monday Night Match Up Menus: Denver Broncos at San Diego Chargers

OK, I’m somewhat tempted to hop in Oscar (please, everyone should name the car) and head down to SD for the game on Monday, simply because they’re not hosting the Raiders. We’ll see. In the meantime, here’s what we’re cooking up:

Coconut Almond Antonio Dates Darren SpRolls

Darren Sproles - RB SD

Antonio Gates - TE SD

Chopped Chicken Phillip Livers Pate

Phillip Rivers - QB SD

Laurence Macaroni and Cheese

Laurence Maroney - RB DEN

CaraMalcolm Floyd Popcorn

Malcolm Floyd - WR SD

Eddie Kir Royale

Eddie Royal - WR DEN

Coconut Almond Antonio Dates Darren Rolls

Ingredients:
2 c pitted dates (8 oz) – check the pitted ones, the bag I got still had a few lingering in there and jammed up the Cuisinart. No bueno.
1 c shredded coconut
½ c almonds
1 T orange zest (1 orange)
1 t water

Procedure:
Throw all of the ingredients in a food processor and pulse until well combined and slightly clumpy.
Scoop out a heaping teaspoon at a time and shape it into a log.
You can refrigerate them first or just serve room temp. Happy vegan football fans!

Chopped Chicken Phillip Livers Pate

Ingredients:
¼ c olive oil
1 lbs. livers
2 c mushrooms, (I used cremini)
2 T garlic, minced
4 T scallions
3 T bourbon
2 T Shallots
4 T parsley
2 lemons, juiced
6 strips bacon, crumbled
salt
pepper

Procedure:
Clean the livers. There may be a proper way to do this but I just removed the connective tissue with my hands and got messy. Since it was all being thrown in the blender later, I didn’t worry about keeping the shape of the livers intact. SWOOPS* the livers. Cook the bacon well-done and crispy so it easily crumbles and set bacon aside. Add the livers and mushrooms to the pan with the bacon grease and cook on medium high heat for a few minutes. Add the garlic and shallots and stir. Cook another few minutes. Add the bourbon and deglaze the pan.

Once everything is just cooked through, transfer the pan contents to a food processor and add the parsley, scallions, lemon juice, bacon crumbles, salt and pepper, and blend until smooth. Works well with crackers or on top of crostini (toasted sliced SWOOPS baguette.)
*SWOOPS = Season With Olive Oil Pepper and Salt

Laurence Macaroni and Cheese

Ingredients:
1 16 oz box macaroni, any shape you roll with
4 T butter
4 T flour
4 c milk
2 c cheddar
1 cup jack
1 cup parmesan
1 cup goat
1 cup velveeta
4 jalapenos, chopped
1 onion, chopped
2 T garlic, minced
6 strips bacon, crumbled
4 T olive oil
¼ c panko

Procedure:
Preheat the oven to 350. Cook the bacon in a skillet on medium high head until well-done. Drain on paper towel, crumble, and set aside. Saute the onion in some olive oil on med high heat for 2 min. Add the jalapenos and cook another 2 min. Add the garlic and cook another 2 min. Remove from heat and add the bacon. Set aside. In a large pot, cook the pasta in boiling water until al dente. Drain and set aside, (I usually add olive oil so it doesn’t get sticky.) In a large sauce pan melt the butter over medium heat. Add the flour and stir to make a roux. Add the milk gradually and stir until thick and smooth. Stir in the cheeses one by one until melted into the sauce. Add the onions, garlic, jalapenos, and bacon. Stir. Season with salt and pepper. Pour cheese sauce over pasta and mix well. Transfer everything into a baking dish. Top with melted butter or olive oil mixed with panko and some extra cheese if you desire. Spread the crust on top of the dish and bake for about 20 min. Turn broiler on for the last 3-5 minutes to crisp the top. But don’t burn it. Smack and Cheese!

CaraMalcom Floyd Popcorn

Ingredients:
1 c butter
2 c brown sugar
½ c corn syrup
1 t salt
½ t baking soda
1 t vanilla
1 c peanuts
½ t cinnamon
1 T ginger root, minced (my secret ingredient)
¾ c popcorn kernels

Procedure:
Preheat oven to 250. Pop the popcorn on the stove. Heat some oil in a big pot on high. Throw a kernel in there. When it starts to bubble, add all of the kernels and cover the pot, shaking it around occasionally to evenly distribute the heat. You will hear the popping. When the noise dies down, remove the pot from the heat and set aside in a bowl. In a medium pot, melt the butter, brown sugar, and corn syrup over medium high heat. Stir and cook for a few minutes. Add the salt and ginger and stir well. Remove from the heat. Add the baking soda, vanilla, and cinnamon. Stir well to combine. Add the peanuts and stir to combine. Pour the mixture over bowl of popcorn and transfer to a baking sheet (don’t line with foil), in an even layer. Put the sheet in the oven and cook for an hour. Every 15 minutes, remove the sheet and quickly transfer the caramel popcorn to the bowl and then back to the sheet and return to the oven. This will make sure all of the popcorn is evenly coated. (So you do this four times.)

Eddie Kir Royale

Ingredients:
Champagne of choice (At my 32nd bday champagne tasting, the final rankings were: 1) Krug, 2) Cristal, 3) Veuve La Grande Dame, 4) Dom Perignon, 5) Taittinger)
Splash of crème de cassis (a little goes a long way here)

Procedure:
Pour a few drops of the cassis in a champagne flute. Sometimes I toss in whatever berries I have lying around. Top with the bubbly. For added bubbles, sip in a hot tub.

Now Man Up! And Chow Down!!

Monday Night Match Up Menus: Philadelphia Eagles at Washington Redskins

We’re on a liquid diet this week. All cocktails.

LeSean McCOysters Shooter

Oyster Shooter

LeSean McCoy - RB PHI

Brent Cazerak

Sazerac

Brent Celek - TE PHI

Asahi Samuel

Asahi Beer

Asante Samuel - CB PHI

Santana Mosscow Mule

Moscow Mule

Santana Moss - WR WAS

Killer Chris Cool-Aid

Killer Kool-Aid

Chris Cooley - TE WAS

Dom Perignon McNabb

Dom

Donovan McNabb - QB WAS

LeSean McCoyster Shooter

Ingredients:
1 raw oyster, shucked
1 oz chipotle vodka (I use hangar one)
1 squeeze lemon
1 splash tomato juice
1 splash hot sauce
Procedure:
Place oyster in shot glass. Top with vodka, lemon, tomato juice, and hot sauce. Shoot.

Brent Cazerak

Ingredients:
2 oz. rye whiskey
5 dashes bitters (combo of Peychaud’s and Angostura)
1 t simple syrup (sugar + water 1:1)
½ t pastis, absinthe, or herbsaint (I used Pernod because that’s my fave of the bunch.)
Lemon peel
Procedure:
Place all ingredients in a shaker. Pour into a tumbler. Garnish with peel.

Asahi Samuel

Open and drink!

Santana Mosscow Mule

Ingredients:
2 oz vodka
½ oz lime juice
2 oz ginger beer
Procedure:
Fill a copper mug with ice. Pour in the vodka, lime juice, and ginger beer. Stir.

Chris Killer Coolaid

Ingredients:
1 oz vodka
½ oz amaretto
½ oz pear liquor
splash cranberry Juice
splash of creme de cassis
1″ piece of melon
Procedure:
Muddle melon. Add ice. Add vodka, amaretto, pear, and cran. Stir. Sip.

Dom Perignon McNabb

Pop and pour. Tie one on. Know the rules of a tie.

Now, Man Up! And Drink Down!

Monday Night Match Up Menus: Steelers @ Bengals

You’ve all heard about my Ben RoethlisBURGERS. We’re not doing that this week.

Salad: Romaine Gresham Salad with Tomatillo TerRelish Owens

Jermaine Gresham - TE CIN

Terrell Owens - WR CIN

Side: Hearts of Carson Palmer Slaw

Carson Palmer - QB CIN

Main: RaCharred Mendenhalibut

Rashard Mendenhall - RB PIT

Cocktail: Troy Cosmopolamalutan

Troy Polamalu - S PIT

Romaine Gresham Salad with Tomatillo TerRelish Owens

Ingredients:
1 lb tomatillos, husks removed and halved
1 small red onion, cut in 1″ chunks
3 garlic cloves
1 jalapeno, chopped
¼ c olive oil
½ c flat leaf parsley
1 lime, juiced and zested
celery seed
salt
pepper
2 hearts of romaine

Procedure:
Roast tomatillos, onions, and garlic at 425 for 20 min.

Transfer to food processor and add rest of ingredients.
Blend until desired chunkiness.

Cut each romaine heart lengthwise. SWOOPS* the cut side.
Heat grill pan to med high. Spray with non-stick spray. Grill 1-2 min until charred.

Remove from heat and spoon relish on top.
MMMM!
*SWOOPS = Season With Olive Oil Pepper and Salt

Hearts of Carson Palmer Slaw

Ingredients:
½ green cabbage, shredded
½ purple cabbage, shredded
½ pineapple, julienne
2 mangoes, julienne
6 stalks hearts of palm, julienne
1 bunch scallions, chopped
2 limes, juiced
salt
pepper

Procedure:
You’re welcome to cut the fruit in any shape you desire, but since there’s shredded cabbage involved and it’s a slaw, I like to keep everything relatively uniform in long strips. Combine all of the ingredients in a bowl and TOSS, TOSS, TOSS! (Ya, that’s “TWO-US” in my mother’s world.)

RaCharred Mendenhalibut

Ingredients:
4 halibut steaks (about ½ lb each)
olive oil
salt
pepper

Procedure:
SWOOPS Halibut. (Season With Olive Oil Pepper and Salt) Both sides. Grill on med high heat until charred and just cooked through, about 4 minutes per side. Remove from grill and serve on a bed of the slaw and top with the relish.

Troy Cosmopolamalutan

I forgot to photograph mine before I drank it... here's an example of what it should look like.

Ingredients:
2 oz. vodka
½ lime, juiced
½ oz – splash of cranberry juice
½ oz – splash of Curacao
1 slice of an apple
curly piece of citrus peel

Procedure:
Mix the vodka, lime juice, cranberry juice, and Curacao in a cocktail shaker with ice.
Sift drink without the ice into a martini glass. Don’t spill – Martini glasses are the stilettos of barware: Best looking. Least Functional.
Fork the apple slice into the prongs of a PICK and stick it in the drink. If you own Steelers D, this ceremony increases the chances of a Polamalu pick.
Drink through a CURLY straw. Garnish with a citrus CURL.

Now MAN UP! And CHOW DOWN!!

Monday Night Match Up Menus: Texans @ Colts

Here’s what’s on the menu:
Lots of love for the receiving core.

Bacon Wrapped Kevin Walter Chestnuts

Kevin Walter - WR HOU

Veggie Wayne – Joseph PadThai

Joseph Addai - RB IND

Reggie Wayne - WR IND

FLANdre Johnson

Andre Johnson - WR HOU

Dallas Clark and Stormy

Dallas Clark - TE IND

Bacon Wrapped Kevin Walter Chestnuts

Ingredients:
1 can water chestnuts, drained and soaked in soy sauce overnight.
½ lb. bacon (sliced in half)
½ c mayo
¼ c brown sugar
1 T tomato paste
1 t Worcestershire
2 T soy sauce
1 t garlic, minced
2 T lemon juice

Procedure:
Preheat oven to 350.
Cut your strips of bacon widthwise so they are half as long. Take a water chestnut and wrap a strip of bacon around it. Place the wrapped chestnut in a pan seam side down. Repeat until the pan is full. Bake for 40 min.

While the bacon wrapped water chestnut are cooking, combine the rest of the ingredients in a bowl and mix well.
After about 40 min, remove the pan from the oven and pour the sauce from the bowl evenly on top so all of the bacon wrapped water chestnuts are well covered. Return the pan to the oven and cook for another 15-20 min.

Sauced and Ready for Round 2 in the Oven


Remove from oven. Remove the bacon wrapped water chestnuts and place them on a paper towel lined plate to drain the excess grease.
Let cool and serve!

Veggie Wayne Joseph Pad Thai

Ingredients:
water on hand
2 T tamarind paste
4 T fish sauce
2 T sugar (I used coconut)
½ t chili paste
10 oz. rice noodles
14 oz tofu extra firm (pressed in towel and weighted for an hour, then marinated in soy and SWOOPS* overnight.)
4 T peanut oil
½ c scallions, chopped
2 T garlic, minced
2 T shallots, minced
2 eggs
½ c cabbage
¼ c carrots, peeled and chopped
½ c bok coy, sliced
1 c mushrooms, sliced
½ c bean sprouts
½ c peanuts, chopped (or cashews)
1 lime
*SWOOPS – Season With Olive Oil Salt and Pepper

Procedure:
To make the sauce, combine the fish sauce, sugar, tamarind, and chili paste in a bowl.
Soak the noodles in a bowl with warm water until they’re soft, about 12 min. Drain them and set them aside.
Slice the tofu into little pieces, your shape of choice. I do about 2 inch spears.


Heat the oil in a wok.
Cook the scallions, carrots, bok choy, mushrooms and cabbage while stirring and tossing (pronounce that like my mother does with her NY accent: TOSS = “two” + “us”)

Add the shallots and garlic. TOSS!
Crack the eggs right into the wok, making sure none of the shell falls in. Let them set for a minute and then scramble them in with the rest of the veggies.

Add the noodles. TOSS!

Add the sauce. TOSS!
Add the bean sprouts and nuts. TOSS. TOSS. TOSS.

Squeeze the lime at the end and serve!

FLANdre Johnson!

Ingredients:
¾ c sugar
1 T water
2 T coconut rum
2 c milk
1 c cream
1 c coconut milk
3 eggs
2 yolks
1 c sugar
1 t vanilla
pinch of salt

Procedure:
Preheat the oven to 325.
In a small sauce pan on med heat, cook the ¾ c sugar, 1 T water, and 2 T cocounut rum. Stir to combine them well and then don’t touch it. You will see it start to bubble and brown. When it is a golden caramel colored liquid, remove it from the heat and pour it into the bottom of whatever flan shaped container you want to use. (You can make one big one or smaller ones in ramekins.)

In a large bowl, wisk together the eggs, sugar, pinch salt, vanilla.
Then slowly stir in the milk, cream, and coconut milk. Wisk well.

Pour the mixture through a sieve into another bowl. This strains out the egg white membranes and gives the flan a smoother consistency.
Pour the custard on top of the caramel in the containers.
Now you have to place the containers in a hot water bath.
Boil some water in a kettle. Place a big pan on a shelf in the oven. Place the flan containers in the pan being careful not to spill. Then pour the hot kettle water into the big pan so the flan containers are surrounded in the water, but don’t get any water in the flan containers. Slowly slide the oven tray in. Bake the flans for about 45 minutes (depending on what shape/size containers you use). You should be able to stick a toothpick in the center and remove it cleanly. Remove from the oven and chill for at least 4 hours. Once cooled, slide a knife along the edges to loosen the custard, put a plate on top of them upside down, and flip! Lift flan container and they should now be on the plate with the caramel sauce running down the sides. Done!

Dallas Clark and Stormy

Ingredients:
2 oz. Goslings dark rum
1 oz. ginger beer (must be ginger beer, not ale!)
Procedure:
Fill a tumbler with ice. Pour the rum in the glass and top with the ginger beer. Stir. Best enjoyed while the sun is setting in Montauk, NY.

The Final Meal

Monday Night Match Up Menus: Dallas Cowboys host New York Giants

This week we’re getting spicy and going Tex Mex.
Shrimp Jalapromo Poppers
Yes, they’re Jalapeno Poppers – the name’s a stretch. Like the Cowboys, I can’t win them all..

DeMarcus Ware‘s The Beef Chili – Not to say the chili’s lacking in the beef department. (That’s me getting defensive.)

Marion Barber Q Cornbread – He goes well with a lot of Tex Mex, you can Barber Q almost anything!

Chocolate Pecan Pieles Austin – I’m getting Miles to say the Billy Crystal “When Harry Met Sally” Line at some point… PEEEE-CAAAAN PIIIIIIE! Stay tuned.

Shrimp Jalapromo Poppers

Ingredients:
24 jalapeno peppers
16 oz cream cheese
1 c mozzerella cheese, shredded
1 c jack cheese, shredded
1 onion, chopped
1 clove garlic, chopped (about 1 T)
1 bag shrimp
olive oil
salt
pepper
1 c milk
1 c flour
1 c breadcrumbs
1 c panko
3 eggs
1 lime, juiced

Procedure:
Roast Peppers at 450 for 20-30 min. (until shriveled).
Remove from oven and let cool in a paper bag. Peel skin and deseed the peppers, being careful not to rip the flesh and keep the peppers in one big flat piece. If a little skin remains on, that’s ok. Also, penalty on illegal hands to the face. I’m tough, I don’t use gloves. But I also don’t touch my eyes.
In a saute pan, heat olive oil, and cook onions, garlic, about 2 min. Add shrimp and stir, until shrimp is just cooked, about 5 min. Squeeze a lime in there and season with salt and pepper.
Throw pan contents in a blender with the cheeses and blend until smooth.
Scoop ½ t of the mixture into a jalapeno roll to stuff it. Roll closed.
Prepare a bowl with milk and another bowl with flour.
Dip each stuffed pepper in milk, then flour. Then place on a wax lined sheet and freeze for an hour.
Prepare a bowl with the eggs and a little milk all whisked together. Prepare another bowl with the breadcrumbs, panko, salt and pepper.
Once the peppers are frozen solid, dip them in an egg/milk bath, and then seasoned breadcrumbs mixture. Return to wax lined tray.
Freeze for at least an hour, I usually let them sit overnight.
Fry in canola oil at 375 and turn to brown both sides.
Drain on a paper towel and consume at your pleasure.

Demarcus Ware’s The Beef Chili

DeMarcus Ware's The Beef Chili

4 T olive oil
1 large red onion, diced
4 cloves of garlic, minced
4 T dark brown sugar
1 bottle red wine
4 T red wine vinegar
1 little can tomato paste (about 6 T)
4 c low-sodium chicken stock
1 t cumin
1/2 t cayenne pepper
1/2 t chili powder
salt, to taste
10-15 okra, sliced
1 c mushrooms, sliced
2 lbs meat, ground beef
1 can black beans
1 can black eyed peas
2 chopped fresh jalapenos, chopped

Procedure:
In a large pot over medium heat, add the olive oil and saute the onion and garlic, stirring occasionally, until soft, 3-4 min. Stir in the brown sugar and cook until on onions and garlic brown slightly, 2-3 min. Stir in the red wine, vinegar, tomato paste and chicken stock along with the cumin, cayenne, chili power, and salt. Bring to a boil and cook until reduced by half, 30-35 min. Meanwhile, in a large fry pan over high heat, cook the meat one pound at a time until it browns. Add salt, pepper, and one can of black beans, jalapenos and mushrooms and mix until warm and add to chili sauce. Repeat process with second pound of meat and second can of beans. Add rest of ingredients.
Especially the okra – my secret ingredient.
OKRA – it’s green, it’s gooey, and it’s about to LAUNCH ITS OWN NETWORK!!!!!
Bring whole thing to a simmer and cook until the chili has thickened, (at least 60 min). Check seasoning and adjust as needed. Serves 6.

Marian Barber Q Cornbread

Ingredients:
4 T butter, melted
6 T white sugar
2 eggs
1 c cornmeal
1 c flour
2 t baking powder
½ t baking soda
1 t salt
1 ½ c buttermilk

Procedure:
Preheat the oven to 400.
Combine all of the dry ingredients in a bowl. Whisk all of the wet ingredients in another bowl. Add dry to wet a little at a time to fully combine and form the batter. Pour batter in a greased baking pan. Bake for 30 min or until done (just browning on top).
To make the Crumblin: Pour 1 c milk in a glass, add enough cornbread crumbles to fill the glass, and add a splash of buttermilk. Eat with a spoon.

Chocolate Pecan Pieles Austin

Dough:
Ingredients:
1 stick butter
1/4 c ice water
1 c flour (use gold medal) do not use heckers or pillsbury (they have more gluten = tougher pastry)
pinch of salt
Procedure:
In food processor with metal blade, slow pulse butter, flour, and salt, about four or five times.
The dough will look crumbly (flour with bits of butter).
Remove ice from water. With food processor running add water VERY slowly. You may not need all of it, so just add a drop at a time until you see the dough forming.
Dump dough on a floured work surface. With the heel of your hand “slide into base” and press out pieces of the dough. This gets the dough more cohesive with out over working it.
Repeat the slide until you have lots of clumps that you can form into a disk (flat ball).
Wrap dough disk in wax paper and then in plastic wrap.
Refrigerate 1 hr or until needed, can be frozen, I usually make it the night before.
When you’re ready to use the dough, unwrap it and place it on a lightly floured surface. Flour your rolling pin. (You can use a Cabernet shaped wine bottle too!) Roll from center outward, turn disk and repeat until you have a round, flat, even, pie crust.
Lay rolled out dough over a metal pie plate and press down. Trim edges. Prick dough with a fork. Cover with foil, but don’t push in.
Place some uncooked rice or beans into the foil to weigh it down and bake the dough at 400 for ten minutes.
Remove from oven and take off the tin foil and rice/bean weights.
Lower temp to 350
Return uncovered pie crust to the oven and bake about 5 minutes more.
Let cool and add your filling.

Filling
Ingredients:
1 c pecans
4 oz milk chocolate chunks, melted
3 eggs, beaten
½ c sugar
½ c light brown sugar
¾ c corn syrup
½ t vanilla extract
4 T butter, melted
2 T butter for pecans
1 T sugar for pecans
1 t cayenne pepper (You heard it here third, cayenne and chocolate are a great combination!)
Pinch salt

Procedure:
Melt 2 T butter, 1 T sugar and mix together. Add 1 t cayenne and stir. Pour over the whole pecans and mix until the nuts are fully coated. Spread coated pecans on a foil lined tray and toast in a 425 degree oven for 4 minutes. Remove from oven and cool.
In a large bowl combine the corn syrup, sugars, eggs, chocolate, vanilla, and melted butter. Mix until fully combined and smooth.
Pour the filling into the baked pie crust.
Layer the top with the seasoned pecans
Bake at 350 for 30 min.

Now MAN UP! AND CHOW DOWN!!

Monday Night Match Up Menus: Tennessee Titans at Jacksonville Jaguars

This Monday, the division rival party is in northern Florida (but southern USA) as the Jacksonville Jaguars host fellow below Mason/Dixon liners, the Tennessee Titans.
Our menu is as follows:
First Down: David Garrartichoke Dip – what’s football without a dip?

Second Down: Blueberry Blintze Young – my favorite named dish. I’m as proud of that one as I am of a 119 pt. word in words with friends.

Third Down: Chocolate Fig Apple Chrisp Johnson – This one’s really cool because each Chris Johnson run burns the calories off of this dish. Sweet, right?

Fourth Down: Mike Pimms Cup Walker – toast and catch a high ball.

David Garrartichoke Dip:

David Garrartichoke Dip

Ingredients:
1 clove garlic, chopped
1 onion, chopped
2 cans (14 oz each) artichoke hearts, chopped
6 oz cream cheese
1/3 c sour cream
1/3 c mayonnaise
½ c Parmesan, grated
½ t red pepper flakes
2 T parsley, chopped
2 T oregano, chopped
salt
pepper

 

Procedure:
Preheat oven to 375.
Saute onions and garlic until translucent.
Combine with the rest of ingredients in a big bowl and pour mixture into a greased baking dish.
Bake until bubbly (about 20 min).
Serve warm with chips of choice.

COMPLETION!!

Bluberry Blintze Young

You ready to tackle the Blintze Young? You wanna Blitz the Blintze? OK, I’ll stop. This blintze is going to be well covered. One more, C’mon!

Crepe Batter
Ingredients:
1 c milk
4 T cold water
2 eggs
1 c all-purpose flour
1 T sugar
¼ t salt
¼ c unsalted butter, melted

Directions:
Combine the milk, water, eggs, flour, sugar, and salt in a blender. Blend until smooth. Add butter and blend it to incorporate. Refrigerate the batter for at least 1 hour to let it rest. I usually let it sit over night.

The crepe is flipped

Put an 10-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour a ladle full of batter into the pan and tilt the pan around so there is an even layer of the batter, (a method I call “pinball pan batter”). Cook for 30 to 45 seconds, until the batter sets. Flip the crepe. If you have time, you can practice flipping just with a HAIL MARY! flick of the pan. Or, if you’re Farve and you’re afraid you’ll just throw a pick, use a spatula. If you slide a spatula underneath (centrally), lift, and twist it 180 quickly, it should fall evenly pan in the pan. The crepes should be floppy, not crispy, and just browning. Slide them onto a platter and continue making the crepes until all the batter is used. (This makes about 8 crepes.)

Cheese Filling
Ingredients:
10 oz. ricotta cheese (fresh is better – much smoother consistency, the grocery store ones get grainy)
4 oz. cream cheese
3 T sugar
1 lemon, zested and finely grated
2 T butter, melted
1 egg

Procedure:
In a food processor, combine all ingredients. Chill the filling for about an hour to firm it up. (I make it the night before with the batter…)

Blueberry Sauce
Ingredients:
2 T butter
2 pints blueberries
½ c sugar
1 t cornstarch
1 lemon, juiced
½ t vanilla extract

Procedure:
Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down but are still chunky. Let it cool to thicken up.

Assembly:
Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making mini wraps or burritos.
Spoon 2 T (heaping) of the cheese filling at the part of the crepe closest to you.

Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center.

Roll the crepe away from you a couple of times to make a cute little log package.

Place blintzes in a baking dish and bake for 10 min.

Spoon the blueberry sauce on top. I personally think powdered sugar is for pussies, but it’s your blintze, put whatever you want on top.
Look at you, you’ve sacked the Blintze Young!

Blueberry Blintze Young

Chocolate Fig Apple Crisp

Titans RB Chris Johnson who averaged as the #1 draft pick has been quietly showing up to work and leading the league with 6 rushing touchdowns through the first five games.
In other news, strawberry season is over. The carton I bought yesterday turned moldy on the way home from the Whole Foods just down the block.
It’s football season, people, get to know and love the fig.

Chocolate Fig Apple Chrisp Johnson


Ingredients:
5 oz white chocolate chunks (I used a serrated knife on a block of chocolate)
5 oz milk chocolate chunks (same method, hi.)
12 oz (two boxes) black mission figs
2 sweet apples, cubed
1 ½ t tapioca, granulated
1 lemon, juiced
1 T lemon zest
pinch of salt
½ c white sugar
¾ c brown sugar
1 ½ c all purpose flour
½ c almond flour*
1 ¾ sticks butter, frozen (in small pieces – cut into T and then cut into 9 little ¼ “ pieces or so)
1 t almond extract

Procedure:
Preheat oven to 375.
In a 9 x 12 baking pan, add chocolate, fruit, tapioca, lemon juice, ¼ c sugar, and lemon zest. TOSS! Make sure all contents are evenly distributed.
Place sugars and flours and extract into a food processor and pulse until well combined. Add ½ of the butter pieces and pulse about ten times. Repeat with the rest of the butter until the dough is forming. If it is too dry, add a t of water.
Spread the dough on top of the berry mixture in the pan.
PLEASE PUT 30 MIN ON THE CLOCK!!
Bake on center rack for 30-35 minutes. The crumb should be golden brown and the berries should be bubbling. Remove from oven and let cool for about 15 minutes. Can be served hot or cold. You may want to add a cream to it (heavy, ice, whipped, etc.) or some yogurt when serving.
* To make almond four: grind 1 c whole raw almonds in a food processor until a grainy flour like consistency is obtained.

SCORE!!

Mike Pimms Cup Walker

Mike Pimms Cup Walker

Ingredients:
2 oz. Pimms
1 t lemon juice
½ Persian cucumber, par peeled (leaving a few stripes of green skin) and sliced into discs
splash Ginger Beer (NOT ginger ale! Cough, amateur!)
Apple garnish optional

Procedure:
Muddle the cucumbers in a high ball. (HOW on earth, did I live my life without a muddler until this year?!?!)
Squeeze in the lemon. Add ice. Add Pimms. Top with ginger beer. Stir. Garnish. Drink. Win.

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...