The Denver Broncos are playing the New England Patriots this weekend. I wanted to have something on the menu to represent the New England region and maybe the Boston area in particular, because that is where the Patriots play. Boston is famous for it's baked beans of course. Hot roast beef sandwiches served with a sweet barbecue sauce on an onion roll are popular as well as kielbasa and pierogi. Apples, potatoes, maple syrup, cranberries and wild blueberries abound in the local cuisine. I won't fail to mention the Cod, Lobster and Chowder (Lobstah and Chowdah as the locals say) that are also part of the culinary food group of a coastal city. Now since Sunday's matchup is in Denver, the menu will have more to do with the Orange and Blue, but I thought I would select something to symbolize the Patriots part in this game. The baked beans weren't going to make the cut, since it would be difficult to bake on the grill. Yankee Pot Roast would take to long at a Tailgate and the average Bronco fan probably would not choose a parking lot as an ideal location for a Lobster Boil. Besides the weather is getting cooler, we need some warm comfort food to help us enjoy the game.
We will kickoff with a hearty potato soup recipe made even more scrumptious by adding bacon and cheese. Once the knife work is done, this chowder recipe comes together quickly. This version makes 6 servings and takes about a half an hour for the play to develop after the prep work is complete.
- 8 slices bacon
- 2 teaspoons olive oil
- 1/2 onion, chopped
- 1 quart chicken broth
- 4 cups cubed potatoes
- 1/8 teaspoon cayenne pepper
- 1/2 cup shredded cheddar cheese
- Salt and black pepper to taste
- sour cream, as needed (optional)
- Chives for garnish (optional)
If that isn't enough to quell the New England theme, you can always serve a round of Cape Cod cocktails (Vodka and cranberry juice).
For the next play, it is time to represent the Home team. Something Orange to speak for the Broncos Defense, which is respectably building towards it's moniker from the 70's. This concoction also makes 6 servings and will take roughly 25 minutes to whip up.
- 3/4 cup Grand Marnier
- 1-1/4 cups apricot jam
- 3/4 cup distilled white vinegar
- 4-1/2 Tablespoons Worcestershire sauce
- 3 Tablespoon Dijon mustard
- 3 Tablespoon honey
- 1 Tablespoon dried red pepper flakes
- 6 boneless chicken breasts
- olive oil
If you want to call an audible, or are just too chicken to grill poultry, I have an option read for you along the same lines. Send in the 3 Receiver substitution package and go long.
- 8 oz. Orange Juice concentrate thawed (and Crushed)
- 1/2 cup A-1 Steak Sauce
- 1/4 cup dry sherry
- 1 clove garlic -- minced
- 3 beef club or strip steaks (8-oz) -- about 1-inch thick
- 4 boneless pork center loin chops -- 1 1/2 inches thick
- 1/2 cup Carrot -- Shredded
- 1/4 cup Pecans -- Chopped
- 1/4 cup Cheese, Blue -- crumbled
- 1 each Onions, Green -- sliced
- 1 teaspoon Worcestershire sauce
- 1/4 cup Yogurt, Plain\
- 4 teaspoons Flour, All-purpose
- 3/4 cup Milk
- 1/2 teaspoon Instant chicken bouillon
- 1 teaspoon seasoned salt and black pepper
- 1/2 teaspoon garlic powder