When the Denver Broncos face the Baltimore Ravens on Sunday, whether you’re at the game or at home, football grub is a necessity. If you are Tailgating, it’s better to grill your own than to spend $7 on a stadium hot dog. Besides, you need to save your money for the suds.
If you’re at home, I have some culinary selections with the the two teams colors in mind for this week. Let’s see what’s cooking in the Kaptain’s kitchen.
For starters, I’m incorporating the Ravens colors in a delectable dish that combines many of my favorite ingredients.
Purple and Gold Caps (Stuffed Mushrooms)
- 3 large portobello mushrooms
- Olive oil
- 1 pound hot pork sausage
- 1 1/2 cups chopped purple onions
- 1 yellow bell pepper, chopped
- 2 cloves chopped garlic
- 1/4 cup grey poupon mustard
- 1/2 Tablespoon ground thyme
- 1/2 Tablespoon crushed red pepper
In a saute pan, brown the sausage meat. Add the onion, bell pepper, and garlic and cook until soft. Drain excess fat. Mix the remaining ingredients in a large bowl and add the drained meat. Season with salt and pepper, to taste, and mix well.
Preheat the grill.
Brush the outside of the mushrooms with olive oil.
Spoon the mixture into mushrooms and grill until mushrooms are tender.
Now for a main course from the Rocky Mountain region.
Wild Venison Steaks with a Red Wine, Blueberry, Chocolate Sauce
Combine the marinade ingredients and pour over meat in either a resealable plastic bag or a baking dish. Marinate for 4 hours in the refrigerator, if possible. Can be refrigerated overnight.
For venison sauce:
In a hot saute pan over low to medium heat, add olive oil, butter, onion, and pine nuts. Saute for a couple of minutes to sweat the onions. Do NOT overcook. Raise the heat to medium, add 1 cup of red wine and reduce by half, 2 to 3 minutes. Reduce heat to medium-low and add the chocolate and blueberries. Once the chocolate has melted, remove from heat.
Place venison on hot grill... LEAVE THEM ALONE for about 2 1/2 minutes per side for medium-rare. Remove from the grill and place on a serving platter or cutting board.
Serve the venison steaks with blueberry chocolate sauce.
To finish things off, we need something Orange in a dessert.
How about some Orange Brownies?
Orange Brownie Torte
Preheat the oven to 350 degrees.
Grease two 9" round pans with cooking spray.
Finely grate the orange peel and juice the orange (you should have about 2 1/2 teaspoons of orange zest and 1/3 cup of orange juice).
Combine the brownie mix, eggs, 2 teaspoons orange peel, orange juice and oil in a large bowl.
Blend until well combined.
Divide evenly between the two pans.
Bake for 25 minutes, or until a toothpick comes out clean.
Cool in the pans for 5 minutes, then turn out on racks to cool completely.
Combine the milk, whipped topping mix, and pudding mix in a large bowl.
Beat on low speed until blended.
Increase speed to high and beat 4 minutes or until soft peaks form.
Stir in 1 drop of food coloring and the remaining 1/2 teaspoon of orange zest.
Place one layer on a platter and spread 3/4 cup frosting on top of the layer.
Drain mandarin oranges and pat dry.
Arrange 3/4 cup orange segments over the frosting.
Top with the second layer and spread remaining frosting on top and sides of the torte.
Garnish the top of the torte with the remaining mandarin orange segments.
Chill 1 hour before serving.
Now that you are fortified with food, you can enjoy the game without distraction.
As always, Good Eats and...
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