The Game plan for the Denver Broncos this week, is to consume the Kansas City Chiefs so all of us Bronco fans can Tailgate one more week. No, really. The team extends their season and the fans enjoy another win with the bonus of additional Tailgating opportunities. And who doesn't like parties. With that in mind, here's what's on the menu this week.
This first Down starter is an easy fix and can be adapted for a bigger crowd.
Bourbon-Mustard Chicken Fingers
- 6 (4 oz.) boneless skinless chicken breasts, cut into long strips
- 1/4 cup firmly packed dark brown sugar
- 3 Tablespoons Dijon mustard
- 3 Tablespoons bourbon
- 1 teaspoon low sodium Worcestershire sauce
- vegetable cooking spray
Thread chicken strips onto 6 wooden skewers. Place them in a heavy-duty, zip-top bag. Combine the brown sugar, mustard, bourbon and Worcestershire. Pour this mixture over the chicken. Seal bag and refrigerate for at least one hour minimum, or up to four hours, turning occasionally. Place chicken in a grill basket coated with cooking spray. Cook on food rack, without a grill lid, over hot coals (400 - 500F.) 8 minutes or until done, turning once.
Now that you are salivating like a Pavlov dog, I'm going to switch up the play calling. As Sam Elliot likes to say, "Beef...It's what's for dinner." I don't know about all that but it's what's next on the menu. The source for this 2nd Down offering comes courtesy of Eaton's Great Canadian Recipe Challenge from 1993.
Beer Grilled Flank Steak
- 2 cans consommé (aka Beef broth)
- 2/3 cup soy sauce
- 1/2 cup green onion, chopped
- 6 Tablespoons lime juice
- 4 Tablespoons brown sugar
- 1 clove garlic, crushed
- 2 large flank steaks
- 2 cups beer
Combine first 6 ingredients and pour over steaks in a dish. Pour beer over all and let marinade 24 hours. Grill over medium heat coals until done to your liking. To serve, slice thinly across the grain.
Sounds simple enough to me. Quick and easy. On 3rd Down, we'll go back to the air with another Chicken concoction that serves six.
Chicken with Cherry Apricot Sauce
- 6 boneless skinless chicken breast halves
- 1-1/2 cups apricot nectar
- 1 Tablespoon red wine vinegar
- 1 Tablespoon brown sugar
- 1 Tablespoon Dijon-style mustard
- 1 cup dried tart cherries
- 1 (17 oz.) can apricot halves, drained and sliced into wedges
Cook the chicken on gas or charcoal grill or on top of the stove. Season, as desired and keep warm. In a large skillet, combine apricot nectar, vinegar, brown sugar and mustard. Mix well. Add the cherries and bring the mixture to a boil. Reduce heat and simmer for 10 minutes. Add the apricot wedges and simmer for another 5 minutes or until the sauce thickens. Spoon sauce over the chicken and enjoy.
On 4th Down, I recommend going for it. Pork fat rules and this option will score a touchdown with your Tailgate guests.
Grilled Pork with Citrus Marinade
1 pound center-cut pork chops or pork loin, no more than 3/4 inch thick
- 4 limes, juice from (about 1/3 to 1/2 cup)
- 1 Tablespoon vegetable oil
- 3 cloves garlic -- smashed or minced
- 2 Tablespoons orange juice
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
Combine the ingredients for the marinade. Trim the pork, place in a dish sized so that the marinade completely covers the pork. Marinate for 4 - 6 hours. Over a fairly hot fire, grill the pork steaks until they reach at least 150F internally (I check it with an instant read thermometer). This should take about 6 to 7 minutes a side. Mop once on each side with the juice of 1 or 2 limes. If you aren't into lime, skip the mop.
Take your pick or rustle up all four if these entrees to enjoy Sunday's game and watch the Broncos chop up the Chiefs. Good eats and...