Dining On Dirty Bird - A Broncos Game Day Food Theme

Photo by Kaptain Kirk 9/15/12

Prime Time Monday Night Football. The Denver Broncos are visiting the Atlanta Falcons at the Georgia Dome, so chances are, most of Broncos Country will be getting their food on anywhere but the Stadium parking lot. We all need to eat though, right? Well I have a theme for you if you decide to stay in and party. Just like the game, this theme has four parts. Send out the invitations because it doesn’t get any better than Football, Food and Friends.

Let’s get cooking.

The First Quarter

We’re going to start off with something a little different today. It isn’t necessarily an appetizer, more of an accompaniment, but it should go with the rest of the menu quite nicely.

Sweet Potato Oven Fries with Avocado Dip

This dish takes about 15 minutes of prep work and 30 minutes of cooking time, so it can be made an hour before game time. It makes 6 servings, so you will need to adjust for a horde.

Ingredients

• 2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries
• 2 Tablepoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• Salt and pepper to taste

Directions
Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.

Place the potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the garlic powder, chili powder, coriander, salt, and pepper; toss to distribute evenly.

Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.

Avocado Dip:

• 1 avocado
• 1/3 cup mayonnaise
• 1/3 cup cream cheese
• 1 jalapeno, seeded and chopped.
• 2 scallions, white and light green part only, chopped
• 1 lime, juiced
• Salt and freshly ground black pepper

Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.

There, that wasn’t so hard was it?

The 2nd Quarter

Here’s where it starts getting real good. This dish will take a little longer to complete and will feed 8 fans. It has bacon in it, so automatically you know it has to be good right?

Bacon Wrapped Grilled Corn on the Cob

Ingredients

• 8 ears corn
• 1 pound bacon

Directions
Gently pull back the husk exposing the corn. Do not remove the husk. Remove the corn silk and use a brush to make sure all the silk is removed. Soak the corn with the silks removed in water for 30 minutes. This will prevent the husks from charring.

Preheat a grill to medium heat.

Remove from the water and pat dry. Take a strip of bacon and wrap it around the corn. Fold the corn leaves back over, covering the bacon and corn. Tie the leaves with butcher string and repeat the process for each ear of corn. Place the ears of corn on the hot grill and cook, turning occasionally until bacon is cooked and corn is tender, approximately 15 to 20 minutes.

Now personally, at this point I’m adding butter. But that’s just me.


The 3rd Quarter

By this time, Peyton Manning has either put the Broncos ahead by a couple of scores, otr he’s about to take control of this game. Either way, Denver will be the ones doing the dancing. What’s that? Oh. They’ll be doing the...

Dirty Bird

This Recipe takes about 35-40 minutes to complete and serves 4 hungry fans. So you can join the Denver Broncos in doing the Dirty Bird all over the Atlanta Falcons.

Ingredients

• 1 large can, chipotle peppers
• 4 garlic cloves, plus 3 garlic cloves, chopped
• 1 cup chicken stock
• 1 teaspoon of dried oregano
• 1 teaspoon of ground cumin
• 1 teaspoon salt
• 1/2 cup chocolate (the kind you cook with, not a candy bar)
• 1/2 stick of butter
• 1/2 cup of chopped onions
• 4 boneless chicken breasts

Directions
In a blender or food processor, add the chipotle peppers, 4 garlic cloves, chicken stock, oregano, cumin, salt, and chocolate. Blend well.

In a frying pan add butter, remaining chopped garlic, and chopped onions, saute for 5 minutes. Add chicken breasts. Cook until almost done. Add sauce to pan. Reduce the heat and cook until sauce is thick.

The 4th Quarter


Now your little soiree wouldn’t be complete without something sweet and so I found just the right thing to finish off this evening’s theme. I’m not at my best when it comes to making desserts, I tend to stick to the savory dishes a bit more. I figured this game is in Georgia and they are known for their Peaches. I decided to grab a recipe from one of the better known Georgia Peaches: Miss Paula Deen. This is some down home fixins’ that will put the finishing touch on your Football Feast.


Peach Cobbler

Courtesy Paula Deen. This takes about an hour to prepare and will feed 8 to 10 fans.

Ingredients

• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• Ground cinnamon, optional