/cdn.vox-cdn.com/photo_images/1681403/GYI0063068447.jpg)
The Chicago Bears come to town this week and while Bronco fans won't be subjected to the pouting visage of Jay Cutler or witness Elvis Dumervil and Von Miller smacking him around like a ping pong ball, they will get to see Caleb Hanie run for his life and be pressured into making mistakes. So you will want to be prepared for an afternoon of enjoyment and that's where today's food theme is heading. I am offering up a beef, a poultry and a pork recipe with a couple of audibles thrown in for good measure. As Emeril Lagasse would say, we're gonna kick it up a notch too. If the weather is cool on Sunday (and you never know with the Rockies in December), I have the concoctions to warm up for game time. Spark up the Grill and lets begin.
The first offering can be served as a starter or an accompaniment and comes courtesy of the Vidalia Onion Committee.
- 10 small tomatillos, diced
- 2 cups diced Vidalia onion
- 1 jalapeno, seeded and finely chopped, or to taste
- 3 Tablespoons cilantro, finely chopped
- 1 shot of tequila
- 2 Tablespoons lime juice
- 2 Tablespoons granulated sugar, or to taste
- 1 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
The next play calls for a Read Option. Once you read it, you'll have the option to run with the first flavoring, or pass to the second method. Just don't let your team down. This recipe yields Six 4-oz.servings.
- 1/2 cup jerk sauce (recipe below), divided
- 1 cup vertically sliced onion
- 1/4 cup fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 garlic cloves, chopped
- 4 chicken breast halves (about 1 1/2 pounds), skinned
- 4 chicken thighs (about 1 pound), skinned
- 1/2 cup light beer
- 3 Tablespoons ketchup
- 1 Tablespoon hot sauce (optional)
- Cooking spray
- Julienne-cut green onions
- 1 Onion, minced
- 2 Tablespoons Garlic, minced
- 8 Oz. Butter
- 1 Cup Hot Sauce
- 1 Cup Soy Sauce
- 2 Tablespoons of Fresh Lime Juice
- 1 Cup Brown Sugar
- 1 Cup Honey
- 2 Tablespoons of Fresh Ginger
- 1 Tablespoon Ground Coriander
- 1 Tablespoon Cayenne Pepper or Paprika
- 1 Tablespoon Ground Cumin
- 1 teaspoon Dry Mustard
- 1 teaspoon Ground Nutmeg
- 1 teaspoon Ground Cloves
- 1 teaspoon Ground Anise
If the Buffalo Jerk just isn't the kind of play to run, you can audible to this instead.
- 2-3 teaspoons cayenne pepper, to taste
- 1 teaspoon dry mustard
- 2 teaspoons garlic powder or granulated garlic
- 2 teaspoons onion powder
- 1 teaspoon celery salt
- 1/2 teaspoon ground thyme
- 1 teaspoon ground pink or white pepper peppercorns
- 1 teaspoon ground black pepper
- 1 teaspoon salt
Now it's time for the Beef course, because as Sam Shepherd likes to say, "It's what's for dinner." This steak cooks in minutes. To ensure the outside is well browned and the inside pink, keep it cold in the refrigerator until you're ready to grill. Makes 4 servings.
- 1 16-oz. jar roasted-garlic or other salsa
- 3 Tablespoons cider vinegar
- 1 Tablespoon oregano
- 1 Tablespoon sugar
- 1 teaspoon salt
- One 1 1/2-pound skirt or hanger steak
Combine 1 cup of the garlic salsa with the vinegar, oregano, sugar, and salt in a resealable plastic bag. Add the steak and marinate 30 minutes or up to 4 hours.
Sounds simple enough doesn't it. Now we're going to move toward the pork entree, because "Pork Fat Rules." Add a little sweetness to smoked pork by adding hoisin sauce and maple syrup to the bourbon marinade, and then balance that sweetness with the acidity of lime juice and rice vinegar. This recipe makes 8 (3 oz.) servings.
- 1 cup hickory wood chips
- 1/3 cup hoisin sauce
- 2 Tablespoons seasoned rice vinegar
- 2 Tablespoons bourbon
- 2 Tablespoons maple syrup
- 1 1/2 teaspoons grated peeled fresh ginger
- 1 1/2 teaspoons fresh lime juice
- 1/2 teaspoon chile paste with garlic
- 1 garlic clove, minced
- 2 (1-pound) pork tenderloins, trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
If that doesn't tickle your taste buds and have the guests salivating, then you aren't game-ready yet. You can stand in line for an $8 Hot Dog. I guess.
Until next week, good eats and...