Tag Archives: football food

Hot Lobster Roll

12 Sep

Hot Lobster Roll

(Published in Chile Pepper Magazine)

Yield: 1 large roll * Zest Factor: Mild

You can’t think of New England without your stomach rumbling for their fresh seafood. Here you have a smokier and spicier version of the classic lobster roll, still keeping the focus on a generous helping of fresh lobster while adding the heat we all love so well.

2 medium lobster tails (4 to 6 ounces each)

4 tablespoons butter, melted

3 teaspoons minced scallion, divided

1 teaspoon minced anaheim pepper

dash garlic powder

dash smoked paprika

salt and freshly ground pepper

1 freshly baked lobster roll, toasted

In a large pot of boiling water, boil your lobster tails for 4 to 5 minutes. Allow to steam dry and then pry shell away, leaving the tail meat. In a small bowl mix butter, 2 teaspoons scallion, anaheim pepper, garlic powder and smoked paprika. Season to taste with salt and pepper. Chop lobster meat into medium dice and combine with seasoned butter. Fill toasted lobster roll with lobster meat and top with additional teaspoon of minced scallions. Serve with buttered corn on the cob and you have a butter-lover’s dream come true.

Grilled Salmon and Chips

10 Sep

Grilled Salmon and Tim’s Jalapeño Chips

(Published in Chile Pepper Magazine)
Yield: 2 sandwiches * Zest Factor: Medium

A Seattlelite by birth I rightly worship good salmon and thrive on Tim’s chips. Now I grew up on Ivar’s and knew them for their killer claw chowder but the salmon and chips is a new treat. So here’s a little taste of the Pacific Northwest and a unique take at fish and chips that’s good to weather a storm with.

¼ cup sour cream
1 tablespoon mayonnaise
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh dill, minced
1 tablespoon scallion, minced
1 tablespoon jalapeño, minced
salt and freshly ground pepper

Seattle Slaw

1 ½ cups shredded green cabbage
1 cup shredded carrot
½ large jalapeño, julienne
3 tablespoons furukaki
1 tablespoon freshly squeezed lemon juice
1 tablespoon rice wine vinegar
1 tablespoon olive oil

2 (6 to 8 ounce) salmon fillets, skinned
2 teaspoons olive oil

2 lemon slice
2 sprigs dill
1 thin baguette, halved and toasted
1 large bag Tim’s Jalapeño chips (available at: timschips.com)

In a medium bowl combine sour cream, mayonnaise, lemon juice, dill, scallion and jalapeño to make your tartar sauce. Mix well and season to taste with salt and pepper. In a large bowl mix cabbage, carrot, jalapeño and furukaki. In a small bowl mix lemon juice, rice wine vinegar and olive oil, stir and dress your cabbage slaw. Mix slaw well then drain excess juices, creating your Seattle slaw.

Rub your salmon fillets with olive oil and season with salt and pepper. Top each fillet with a sprig of dill and a slice of lemon and grill on a preheated grill for 3 to 4 minutes per side until just starting to flake. Discard extra lemon and dill.

To assemble your sandwich, dress each baguette half lightly with jalapeño
tartar sauce and ½ cup of Seattle slaw. Top each with a grilled salmon filet and serve with Tim’s delicious Jalapeño chips and you have a true West Coast treat.

Furikake Seasoning:

“Furikake is a lightly salted Japanese condiment that is generally sprinkled over cooked white rice or Japanese rice balls called Onigiri. It’s like the salt and pepper of Japan. Furikake usually consist of various ingredients such as sushi nori (seaweed), sesame seeds, dried tuna flakes, ground shiso leaf, salmon flakes, powdered soy sauce or miso, and dried egg. Furikake taste good on almost anything, giving whatever it is added to a slightly salty sea-foodie flavor. Try it on anything you can think of like grilled fish or toast. We bet that the taste will leave you pleasantly surprised!”-Asian Food Grocer

Hot Brot Sliders

4 Sep

Hot Brot Sliders


(Published in Chile Pepper Magazine)

Servings: 2 * Zest Factor: Hot

Bratwurst is a tradition and a point of pride with our Packers and these sliders are no exception. Simmered in beer, grilled to perfection, and large enough to serve as full sandwiches—serve these as duos with da’ works and you’ll have fans calling out for more.

1 tablespoon olive oil

1 medium yellow onion, sliced

2 teaspoons red wine vinegar

1 teaspoon sugar

salt and freshly ground pepper

2 uncooked bratwurst links

2 cups beer (we loved a good Heifferweissen for its honey bold flavor)

2 teaspoons horseradish

1 tablespoon brown mustard

1 teaspoon favorite hot sauce, we used a jolokia sauce

2 hard rolls (4 inch diameter), sliced

mayonnaise

spicy ketchup

In a large skillet over medium-high heat, add olive oil and onions and begin to caramelize for 3-4 minutes.  Add red wine vinegar, sugar, salt and pep, per and cook an additional 4-6 minutes until onions are translucent, browned and fully caramelized.  Remove onions and add beer to the pan.  Polk several holes in your sausage links to vent steam and add your sausage links to simmering beer mixture.  Turn your heat to low to keep the links simmering and cook 8 to 10 minutes, turning frequently.  After 8-10 minutes, remove your links and slice them each in half lengthwise.  Grill them on a pre-heated grill for 2-3 minutes per side until links are fully cooked and dark grill marks appear.  Next grill your buns 2 minutes per side until grill lines appear.

Meanwhile, bring your beer mixture to a boil, then reduce heat to simmer and stir in horseradish, brown mustard and hot sauce.  Simmer until mixture is nappe consistency (meaning it can coat the back of a spoon—perfect sauce consistency).

To assemble your hot brots: Top each bun bottom with mayonnaise and ketchup, 2 split sausage halves (flat side down), caramelized onions and a heafty dose of your beer simmer sauce.  Add a touch of mayo to your top buns and then top your sandwiches and serve—smokin’.  Enjoy!

Hot Italian Beef Sandwich

2 Sep

Hot Italian Beef Sandwich

Hot Italian Beef Sandwich

(published in Chile Pepper Magazine)

Serves: 1 * Zest Factor: Medium

I’m a convert to Gardinera, the spicy pickled vegetable mix that’s all Italian and all delicious.  The gardinera blend on this sandwich packs on the flavor and the spicy garlic bread seals the deal.  Super crunchy, super beefy, nicely spicy—it’s a win win situation.

4 garlic cloves, crushed

3 tablespoons butter, melted

½ teaspoon favorite hot sauce

1 Italian roll

2 tablespoons parmesan cheese

2 tablespoons olive oil, divided

½ pound rib eye steak, thinly sliced

salt and freshly ground pepper

1 tablespoon red pepper flakes, divided

¼ cup Gardinera (best is if you can find a mix with Serrano pepper), chopped finely

1 tablespoon sliced banana peppers

1 tablespoon sliced pepperoncini

1 tablespoon fresh Serrano peppers, sliced

1 teaspoon dried oregano

Preheat oven to 350.  In a small bowl mix garlic cloves, melted butter and hot sauce. Slice your Italian bread in the center to open but not separate sides and coat with spicy garlic mixture.  Top with parmesan cheese and toast in oven for 6-8 minutes until golden brown and crunchy.

Meanwhile, in a large skillet on medium-high heat, add 1 tablespoon of olive oil and thinly sliced rib eye.  Sauté till browned, about 4-6 minutes, topping with red pepper flakes.

In a small bowl, combine chopped gardinera, banana peppers, pepperoncini, Serrano peppers, oregano and 1 tablespoon of olive oil.

To assemble your sandwich, fill your zesty garlic bread with browned rib eye and top with gardinera blend (add as much as you like—3 tablespoons works well).  Crunch, savor, enjoy!

Philly Cheesesteak Melt

1 Sep

Philly Cheesteak Melt


(Published in Chile Pepper Magazine)

Servings: 1 * Zest Factor: mild

If you are an Eagle’s fan you know that cheesteaks are an absolute game day MUST.  Now if you know and love McNally’s (and we do) you’ll savor twice the sandwich if you add additional deli meats to your cheesteak and go for the goal with the cheese.  Here is our philly cheesteak melt, an ode to McNally’s Schmitter.

2 tablespoons olive oil

2 teaspoons red wine vinegar

1 teaspoon sugar

salt and freshly ground pepper

1 medium yellow onion, thinly sliced

½ pound rib eye steak, cut thin to win

1 tablespoon red pepper flakes

3 slices thick cut sopressata

brioche bun, toasted

2 slices provolone cheese

2 beefsteak tomato slices

2 tablespoons ranch dressing (see below)

Recipe:  Hot Ranch

In a large heated skillet on medium-high heat, add 2 tablespoons olive oil and sliced onion.  Caramelize onion 3-4 minutes and then add red wine vinegar, sugar, salt and pepper to flavor.  Cook until sugars have caramelized, about 8-10 minutes and then remove onions from pan.  Next add thinly sliced rib eye to your hot pan and immediately top with red pepper flakes, salt and pepper.  Continuously stir the sliced steak until browned, 4-5 minutes, and remove when just browned.  Next add your sopressata to the hot pan, frying each side for about 1 minute.

To assemble: top each side of the bun with hot ranch then start stacking the bottom bun with soppressata, a slice of provolone cheese, your browned rib eye, ½ cup of caramelized onions and the remaining provolone.  Toast these ingredients in for 3-4 minutes until cheese has melted.  Top toasted ingredients with tomato slices and bun top. Crunch down and enjoy your philly cheesesteak melt. Beefy!

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