Dark Janikowski: A Broncos-Raiders Food Theme

Kaptain Kirk

Icing the Kicker just got weird

You’re probably thinking that the Kaptain has gone off his rocker this time. But no, in reality he’s just up to his old self, playing with words to stimulate your interest. Since the Denver Broncos are hosting the vile Oakland Raiders tomorrow, I’ve got a Food theme that kind of hits the mark. Oakland’s kicker is well known (and well rounded) in the Mile High city. He embarrassed us by putting a Raider taint on Jason Elam’s Field Goal record on his last visit. And that calls for revenge.

Since I don’t have any timeouts, I can’t exactly "Ice" the kicker. I’ve got something better in mind. How about some....

Blackened Sea Bass

The Prep time for this dish is around 15 minutes, with a total time of 45 minutes. There’s enough to feed four, but you can always adjust for a larger crowd.

Ingredients

  • 4 (7-oz.) sea bass, skinless fillets
  • Cajun spice mix, recipe follows
  • 1/4 cup vegetable oil
  • 8 Kaiser, potato, or egg-bread rolls
  • For the dressing
  • Mayonnaise
  • Ketchup
  • Grated Horseradish

Cajun Spice Mix:

  • 1/4 cup kosher salt
  • 1/4 cup cayenne powder
  • 1/4 cup paprika
  • 1/4 cup garlic granules
  • 1/4 cup black pepper
  • 2 tablespoons onion granules
  • 2 tablespoons dried oregano
  • 2 tablespoons dried thyme

Mix well. Store in glass or plastic container with lid. This makes about 1 1/2 cups and can be doubled easily.

Directions

Preheat oven to 350 degrees F.

Heat a skillet over high heat. Dredge the fish in spices and saute on both sides. Finish the cooking in the oven, for about 4 or 5 minutes.

Toast the slices of bread and spread 4 of the slices with mayonnaise. In a small bowl, mix some ketchup with some grated horseradish. Spread this mixture on the other 4 slices of bread.

Note: This will produce a lot of smoke! But what else did you expect from the Raiders. Make sure all your windows are open and your smoke alarms disconnected, or the neighbors might think your house is getting ransacked.

In the instance that you don’t care to roast the Oakland kicker, you can always hang him in effigy. Meanwhile, there are mouths to feed. I’ve got you covered with two dips that you are going to devour.


Roasted Garlic-Bacon Dip

This simple recipe will take an hour and a half from prep to finish, so you’ll want to start it early enough to not miss any game action.

Ingredients

  • 2 heads Garlic
  • Olive oil
  • 1 ½ cups Sour cream
  • ¾ cup myonnaise
  • 2 scallions, chopped
  • chopped chives
  • 1 Tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • 6 slices crisp bacon, chopped
Directions
Cut the tops off the 2 heads garlic, drizzle with olive oil, wrap in foil and bake at 400 degrees until tender, about 45 minutes.
The garlic heads will be nice and soft. Place them in a mixing bowl and smash them into a pulp with a fork.
Mix the roasted garlic pulp with the sour cream, mayonnaise, chopped chives and scallions.
Add Worcestershire sauce, salt and pepper.
Add 6 slices chopped crisp bacon.
Serve this with Pita chips or toasted bread rounds


Sunset Dip

You’ll have to work the 4-minute drill to perfection with is easy recipe.

Ingredients
  • 1 (8 oz.) package of cream cheese , softened
  • 4 oz, shredded Cheddar cheese (about a cup)
  • 1 cup Pace® Chunky Salsa
  • Your favorite brand of Tortilla chips
Directions

Spread the cream cheese in a 9-inch microwaveable pie plate. Sprinkle the Cheddar cheese on top of this.
Nuke it for 2 minutes or until the cheese is melted and top it off with the salsa.
Serve with the Tortilla chips and enjoy.

Okay. I saved the best for last. This one qualifies as football food just because it’s a kicked up glorified hotdog. This one is so good you will want to double or triple the recipe to feed your buddies.


Spicy Honey-Mustard Sausage Wraps


Prep time is about 20-25 minutes and this recipe makes 8 servings.

Ingredients
  • 2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 1 egg
  • 1 Tablespoon water
  • 2 Tablespoon honey mustard (grey poupon is good)
  • 1 package (16 ounces) polish sausage, kielbasa or smoked sausage, cut into 8 pieces
Directions

Heat the oven to 375°F. Beat the the egg and water in a small bowl with a fork or whisk. Unfold the pastry sheet on a lightly floured surface. Roll the sheet out into a 13 x 9-inch rectangle.

Brush the pastry sheet with the honey mustard, then cut it into 8 (about 4 1/2 x 3-inch) rectangles.

Place one piece of kielbasa or sausage in the middle of each pastry rectangle and brush the edges with the egg mixture.

Fold the pastry over the kielbasa and press to seal.

Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg mixture.

Bake for 25 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on a wire rack for 10 minutes. Serve with additional honey mustard for dipping.

What you may have thought at the beginning of this was Black turned out to have a Silver lining. Looking and cooking forward to a Denver victory tomorrow.

Good Eats and...

Go Broncos!

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