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Eating the Lions On Orange Sunday - A Broncos Food Theme

Tomorrow's Bronco game against the Detroit Lions has been labeled 'Orange Sunday,' so instead of Ted Nugent's recipe for Mountain Lion Steaks, I thought I would build on Sunday's theme. I've never tried Mountain Lion anyway and I'm guessing that it doesn't taste like chicken. Besides, this is a home game, we should have some Rocky Mountain Slow Elk to grill if we're going to do this right. I was able to find a yummy sauce and represent three of the four food groups. That's meat groups. You also should be able to make these at home or Tailgating at the game. Some of these require some marinating time though, so make your grocery list and get started.

This first offering is a sauce that can be used for any situation -- Punt, pass or kick.

Ginger Orange Sauce

Recipe courtesy Emeril Lagasse

  • 1 large orange, peeled and sectioned
  • 1 Tablespoon minced fresh ginger
  • 1 1/2 cups veal stock or dark chicken stock
  • 2 Tablespoons chopped fresh cilantro
  • 1 Tablespoon sesame seeds
  • 1 teaspoon sesame oil
  • 1 Tablespoon sugar
  • 1/4 teaspoon salt

Measure out enough orange sections to make 1/2 cup. Squeeze the juice from the remainder of the orange into the orange sections. In a saucepan, over medium heat, combine the orange sections and juice with the ginger. Stir in the stock, cilantro, sesame seeds, sesame oil, sugar, and salt, and bring to a boil. Cook, stirring with a heavy wooden spoon to mash the orange segments until the sauce is thickened and reduced by 1/3 in volume, about 10 minutes. Remove from the heat and strain through a fine mesh sieve.

Transfer to a decorative bowl and serve warm.

Makes: 1 1/3 cups

Now for the Rocky Mountain Slow Elk I referred to earlier. That is Coloradan for cows, a term I learned shortly after moving to the State. Beef, it's what's for dinner.

NY Strip Steak with Orange Bourbon Glaze

Recipe courtesy Aaron McCargo, Jr.

Total Time: 2 hr 15 min
Prep: 10 min
Inactive: 1 hr 30 min
Cook: 35 min
Yield: 1 serving

  • 1/4 teaspoon Cajun seasoning
  • 1/4 teaspoon cayenne
  • Salt and pepper
  • 2 Tablespoons canola oil
  • 1 (14 ounce) NY strip steak
  • Orange Bourbon Glaze, recipe follows

Preheat grill to high and oven to 350 degrees F.

In a medium bowl, combine Cajun seasoning, cayenne, salt, pepper and 2 tablespoons canola oil. Rub mixture on both sides of the steak. In a saute pan, sear steak for 7 minutes on both sides. Place steak in a plastic bag to marinate for 1 hour in refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 12 minutes (6 minutes on each side). Remove from grill with tongs and let rest for 8 to 12 minutes. Using a serving spoon, add Orange Bourbon Glaze to steak.

Orange Bourbon Glaze

  • 2 Tablespoons diced shallots
  • 1/4 cup butter, divided
  • 1 cup bourbon
  • 2 seedless oranges, peeled and segmented
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups beef stock
In a medium saucepan over medium-high heat saute the shallots in 2 tablespoons of butter until caramelized. Whisk in the bourbon, oranges, brown sugar, salt and pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low and add beef stock. Simmer until mixture is a sauce-like consistency. Remove from heat. Whisk in the remaining 2 tablespoons of butter.

Note: For a Predominantly Orange twist, replace the bourbon with Yukon Jack.

Now we move to the other white meat. If you have invested in Pork Bellies, this is the recipe for you.

Marinated Grilled Pork Tenderloin

Recipe courtesy Charlie Palmer

Total Time: 52 min
Prep: 20 min
Inactive: 2 min
Cook: 30 min
Yield: 6 servings

  • 3 (3/4 to 1 pound) pork tenderloins
  • 1/2 cup soy sauce
  • 1/2 cup dry sherry
  • 1/2 cup honey
  • 1/4 cup rice wine vinegar
  • 1/4 cup vegetable oil
  • 2 Tablespoons fresh orange juice
  • 1 1/2 Tablespoons minced fresh rosemary
  • 1 Tablespoon minced shallots
  • 1 teaspoon minced fresh ginger

Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large enough to hold them without crowding.

Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours.

Preheat an outdoor grill or indoor grill pan.

Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving.

Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.

Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork. Serve with a tossed salad.

If neither of those two recipes rev up your salivation glands, here is one more play before you decide whether to punt or go for it.

Rum Chica Rum Chicken

Recipe courtesy Ingrid Hoffmann

Total Time: 1 hr 0 min
Prep: 10 min
Inactive: 30 min
Cook: 20 min
Yield: 4 servings

  • 2/3 cup dark rum
  • 1/3 cup orange juice
  • 1 teaspoon orange zest
  • 3 Tablespoons Worcestershire sauce
  • 1 (1-inch) piece ginger, peeled and grated
  • 2 Tablespoons dark brown sugar
  • 6 garlic cloves, finely chopped
  • 1 Tablespoon freshly chopped cilantro leaves, plus more for garnish
  • 2 pounds boneless skinless chicken breasts or thighs, trimmed of excess fat
  • 1 orange, thinly sliced into rounds, for garnish

Whisk the rum, orange juice, orange zest, Worcestershire sauce, ginger, brown sugar, garlic, and cilantro together in a large bowl. Add the chicken pieces, cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.

Preheat your grill to medium-high heat.

Remove the chicken from the marinade and place the chicken on the grill and cook until browned on both sides and the juices run clear, about 10 minutes per side, basting with leftover marinade a few times throughout. Serve sprinkled with cilantro and garnish with the orange slices.

Okay, there you have this weeks 'Orange Sunday' Tailgate Game Day food suggestions. Good eats and...

Go Broncos!