Choosing culinary concoctions for the Denver Broncos season finale against the Kansas City Chiefs this week was as easy as a Peyton Manning to Brandon Stokley 3rd down conversion. The region where the Chiefs call home is known for their Kansas City Strip and Barbeque. So that is the direction I went for this food theme.
Let’s get our grub on!
For starters, I have a Dip that comes especially from the guys at Grill Side Barbeque, a local Kansas City establishment. This Dip has it all -- bacon, cheese and barbecue sauce. Nuff said.
Grill Side Barbeque Dip
- 1 cup Bacon, chopped
- 1/2 Cup Onion, chopped
- 1/4 Cup jalapeno peppers
- 8 oz. cream cheese
- 2 Tablespoons sour cream
- 1 1/2 cups cheddar cheese
- 3/4 cup Grill Side Barbeque sauce
- 4 scallions, chopped
In a pot or skillet, saute the chopped bacon over medium heat until crispy. Drain grease and add the onion. Cook until the onions are softened and then add the jalapeno peppers. Next, add the package of cream cheese, sour cream and cheddar cheese. Melt and stir until creamy. Mix in 3/4 cup Grill Side Barbeque Sauce or sauce of choice. Garnish with the chopped scallions and serve warm with pita bread or chips.
This next suggestion comes courtesy of the Kansas City Barbecue Society Cookbook and serves 8.
Kansas City Strip Steak
Combine the horseradish, lemon juice, garlic, sugar, paprika, salt, black pepper, and the bouillon granules. Trim the fat from the meat and rub the mixture on both sides of steaks.
At this point, you want to cover the meat and chill in refrigerator for 1 hour so the flavors can meld.
Fire up the Grill and cook the steaks directly over medium coals to desired doneness, turning once.
Plate the meat and let it rest a few minutes, to allow the juices to settle.
To cap off the game, the regular season and another Broncos victory, let’s celebrate with some...
Kansas Dirt Cake
This will take 8 hours of refrigeration time before it’s ready to eat, so if you get on it today, you can have your cake and eat it too at the end of the game.
Crush the oreo cookies in a blender or food processor. Put half of the cookies on the bottom of a 9x13 inch pan. Mix together the pudding and milk. Chill until set.
In a separate bowl, cream together the cream cheese, butter and powdered sugar until smooth. Fold in the prepared pudding and Cool Whip. Spread this mixture over the cookie crumbs, then top with remaining cookie crumbs.
Freeze at least 8 hours before serving.
Makes 12 servings
And there you have it. I hope you’ve enjoyed these as much as I have this year.
As always, Good eats and...
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