BACON WRAPPED CHORIZO STUFFED DATES

Bacon Wrapped Chorizo Stuffed Dates

10

Minutes Prep Time

35

Minutes Cook Time

4

Servings

INGREDIENTS

• 1 cup dates (about 20 dates

• 5 ounces chorizo

• 3 1/2 slices bacon, cut in half lengthwise and then cut in thirds

  For the Spicy Red Pepper Sauce

• 2 heaping cups chopped red peppers – I used a variety of bell, mini bell, and cherry

• 3 cloves garlic, roughly chopped

• 1/2 cup chopped onion

• 1 tablespoon olive oil

• salt and pepper, to taste

INSTRUCTIONS

1. Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Cut open one side of the date and remove the seed (if needed). Stuff with the chorizo, dividing it up equally among the dates (about 1/4 an ounce each). Wrap with a piece of bacon, tucking in the ends on the bottom of the date. Place on the baking sheet and bake for 20 minutes until chorizo is cooked through and bacon is golden brown.

2.  While the dates cook, make the sauce. Heat a medium-sized sauté pan over medium heat and add olive oil. Let it get hot, about 30 seconds. Add onion and garlic and sauté 2-3 minutes, stirring constantly. Add peppers and salt and pepper and sauté for another 8-10 minutes until soft. Add mixture to a blender and blend until smooth.  

4. To assemble, either cover the bottom of a plate or serving dish with the sauce or place small dollops on a plate. Pierce dates with a toothpick and place on top of the sauce. Enjoy!

BLACK PEPPER BURGER WITH GORGONZOLA AIOLI

Black Pepper Burger with Gorgonzola Aioli

20

Minutes Prep Time

25

Minutes Cook Time

4

Servings

INGREDIENTS

BURGERS

• 1 lb ground chuck

• Kosher salt & ground black pepper

• 2 tsp garlic powder

• ½ tsp onion powder

• ½ tsp paprika

• 2 tsp Worcestershire sauce

• 1 tbsp canola oil

GORGONZOLA AIOLI

• 1 green onion

• 1 clove garlic

• 1/8 c red wine vinegar

• 1/4 c olive oil

• 1/2 c mayonnaise

• 1/2 c Gorgonzola cheese

• Kosher Salt & Pepper

TOPPINGS

• 1 lb thick cut bacon, cook & crumbled

• 4 slices Swiss cheese

• Lettuce

• Tomato

• Onion

• 4 hamburger buns, toasted

INSTRUCTIONS

BURGER

1. Place ground beef and remaining ingredients, except the canola oil into a large mixing bowl. Mix by hand until just combined.

2. Form four equal size patties onto a parchment lined baking sheet tray. Coat each side with black pepper. Cover and rest at room temperature for 1 hour.

3. Preheat a cast iron skillet or pan on medium-high. Add canola oil when the pan is hot. 

4. Place patties into the oiled skillet and cook 4-5 minutes per side, or until an internal temperature of 155 degrees. Top the burgers with cheese about a minute before they are ready to remove. Remove and rest 3-5 minutes before serving.

5. Place burger on bottom bun and top with crumbled bacon. Spread aioli on top bun. Garnish with lettuce, onions, and tomatoes. Lean the top bun onto the burger.

6. Serve.

GORGONZOLA AIOLI

1. In the bowl of a food processor pulse together the green onion and garlic.

2. Add Gorgonzola cheese, pulse.

3. Add olive oil and vinegar, pulse.

4. Add mayonnaise, pulse.

5. Add salt and pepper to taste.

FRITA CUBANA

Frita Cubana

15

Minutes Prep Time

10

Minutes Cook Time

6-8

Servings

INGREDIENTS

FRITA

1 pound ground beef
¾ pound ground pork
4 cloves garlic, mashed and finely minced
⅓ cup onion, grated
2 tablespoons ketchup
¾ teaspoon ground cumin
1 ½ teaspoons sweet Spanish paprika
Salt & pepper cooked patties to taste
6-8 American-style hamburger or steak bun
6-8 cups freshly fried shoestring potatoes
Raw onion, sliced (optional)

FRITA SAUCE

1 (6-ounce) can tomato paste
1 ½ cups water
1 teaspoon ground cumin
1 ½ teaspoons sweet Spanish paprika
1 teaspoon garlic powder
¼ cup sugar
¼ cup white vinegar
1 teaspoon salt

INSTRUCTIONS

1. Use a food processor with a chopping blade to grind together the meats, the minced garlic, and the onion. Blend in the ketchup, cumin, and paprika.

2. Remove the meat mixture from the food processor and form by hand into round thin patties. Cook on a flat griddle or in a frying pan.

3. Fritas should be cooked to medium well done, but don't overcook -- they should still be nice and juicy. When the frita is just about cooked through, reduce heat to medium low, squirt on some secret sauce, and let the patties cook just a minute longer.

4. While the fritas are frying, use a deep fat fryer or frying pan with a couple inches of vegetable oil to fry the shoestring potatoes. Drain on paper towels and lightly salt. Keep warm.

5. Serve each frita on a traditional American hamburger bun.

6. Smather plenty of Frita Sauce on the bun and the patty.

7. Place the patty on the bun, cover with some sliced onion (if you like), and pile

8. high with fresh, hot, shoe-string style fried potatoes

9. Splash a little extra secret sauce on the fries.

10. Serve with additional fries on the plate.

FRITA SAUCE

1. Mix all of the ingredients together in a two-quart saucepan.

2. Bring to a boil stirring constantly.

3. Reduce heat to low and simmer, stirring occasionally, for 10 to 15 minutes.

4. Remove from heat and let cool.

DID YOU TRY THIS RECIPE?

We would love to see your creation!

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STUFFED BURGERS

Stuffed Burgers

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

1lb 90/10 ground beef or ground turkey
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder (or 1 clove minced garlic)
½ teaspoon onion powder (optional)
Stuffing(s) of choice
Toppings of choice

INSTRUCTIONS

1. Preheat stove-top pan to medium-high heat (remember to use cooking spray).

2. In a bowl, mix together meat and seasoning.

3. Separate meat into 8 thin, equal patties.

4. Place stuffing on top of 4 patties, leaving room around sides.

5. Place the remaining 4 patties over each of the stuffing-topped patties. Pinch sides together, making sure there aren’t any holes where stuffing could spill out.

6. Once the pan is hot, place patties on pan for 4-6 min. per side, or longer if you prefer well-done (internal temp of 155°F).

7. Burgers can be served by themselves, or with toppings and buns.

NOTES

STUFFINGS

1. Low-fat cheese is always a good option: cheddar, mozzarella, pepper jack, goat cheese, etc.

2. Suggested veggies: avocado, mushrooms, onion, or jalapeño (with seeds removed).

TRY THESE FLAVOR COMBOS

• Caramelized onion & Pepper jack cheese

• Mushroom & Swiss

• Pineapple & Mozzarella

• Sautéed bell pepper & Provolone

• Pico de gallo & Cheddar

• Spinach & Goat cheese

BEEF ENCHILADA DIP

Beef Enchilada Dip

5

Minutes Prep Time

10

Minutes Cook Time

6

Servings

Did someone say enchilada? Make this quick beef enchilada dip, grab some chips and call it gameday! Cooking with natural gas allows instant temperature adjustment to brown your beef and bring your enchilada sauce to a perfect boil. Chomp on This is brought to you by the University of Florida Gators and Peoples Gas.

INGREDIENTS

1 tablespoon olive oil

1 pound ground beef

1 1/2 cups enchilada sauce

1 cup canned sweet corn

1 (4.5-ounce) can chopped green chiles

1 cup shredded Monterey Jack cheese, divided

1 cup shredded cheddar cheese, divided

Salt and black pepper, to taste

Tortilla chips, for serving

INSTRUCTION

1 .Heat olive oil in a saucepan over medium-high heat.

2. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

3. Stir in enchilada sauce, corn, chiles, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese; season with salt and pepper, to taste.

4. Place dip into a serving bowl, add remaining cheeses and microwave until cheese melts. Let cool 5 minutes before serving.

OR

5. Preheat oven to 400 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.

6. Divide the filling evenly into the ramekins and top with remaining cheeses.

7. Place into oven and bake until bubbly around the edges, about 5 minutes. Let cool 5 minutes before serving.

QUARTER POUND BLACK PEPPER BURGER WITH BLUE CHEESE AIOLI

Quarter Pound Black Pepper Burger with Blue Cheese Aioli

15

Minutes Prep Time

10

Minutes Cook Time

4

Servings

Here’s another great recipe featured on the Jacksonville Jaguars’ Game Day Grub. This Black Pepper Burger with Blue Cheese Aioli is a great dish to share at your next tailgate or football watch party. Watch the video as Chef Tony shows us how.

INGREDIENTS

1 pound ground chuck
Kosher salt & ground black pepper
2 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
2 teaspoon Worcestershire sauce
1 tablespoon canola oil
1 pound black peppercorn bacon, cook & crumbled
4 hamburger buns, toasted
1 cup blue cheese aioli

INSTRUCTIONS

1. Place ground beef and remaining ingredients, except buns into a large mixing bowl. Mix by hand until just combined.

2. Form four equal size patties onto a parchment lined baking sheet tray. Coat each side with black pepper. Cover and rest at room temperature for 1 hour.

3. Preheat cast iron skillet on medium-high.

4. Place patties into skillet and cook 4-5 minutes per side, or until an internal temperature of 155 degrees. Remove and rest 3-5 minutes before serving.

5. Place burger on bottom bun and top with crumbled bacon. Spread blue cheese aioli on top bun. Lean top bun on burger. Garnish with lettuce, onions and tomatoes.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Hosts - Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguar head coach Gus Bradley.

Joelle Caldwell is a mom, supporter of rescue dogs and wife of Jaguar GM David Caldwell.

BEEF ON WECK

Beef On Weck

60

Minutes Prep Time

20

Minutes Cook Time

4

Servings

Chef James Carlin of the Publix Aprons Cooking School in Jacksonville shows how to prepare Beef on Weck sandwiches, which some of us may know as a French Dip. This savory sandwich makes a great meal for Game Day Grub sports fans.

INGREDIENTS

3 cups prepared au jus
2 lbs. roast beef, thinly sliced
4 Kaiser rolls, halved
2 teaspoons kosher slat
2 teaspoons caraway seeds
¼ cup prepared horseradish

INSTRUCTIONS

1. Preheat oven to 300°F.

2. Warm au jus in a 4-quart sauce pan over medium heat. Add roast beef and heat until warm, 6-8 minutes.

3. Place rolls on a baking sheet cut side down. Brush tops with water and sprinkle with salt and caraway seeds. Bake until rolls are toasted, 10 minutes.

4. Place sliced beef on the rolls with horseradish sauce on the side.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Hosts - James Carlin is on staff at the Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of head coach Gus Bradley.

MELTING POT REUBEN SANDWICH

Melting Pot Reuben Sandwich

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Chef James Carlin adds an international twist to a standard Game Day Grub meal with his Melting Pot Reuben sandwich recipe. Your family and friends will enjoy this flavorful combination while they’re watching the next game.

INGREDIENTS

3 tablespoons mayonnaise
2 tablespoons shallots, minced
2 tablespoons dill pickles, minced
1 tablespoon ketchup
Kosher salt and ground black pepper
8 slices rye bread
4 oz. roast beef, thinly sliced
2 oz. corned beef, thinly sliced
2 oz. Swiss cheese, shredded
⅔ cup kimchi, drained and thinly sliced
Cooking spray

INSTRUCTIONS

1. Combine first 4 ingredients in a small bowl, stirring well. Season with salt and pepper to taste.

2. On 4 slices of bread spread mayonnaise mixture evenly. Top each slice with 1 oz roast beef, ½ oz corned beef and 2 tablespoons cheese. Top each sandwich with ¼ of the kimchi and remaining bread slice.

3. Heat a large skillet over medium heat. Generously coat both sides of the sandwich with cooking spray. Arrange sandwiches in pan and cook 6 minutes per side. Remove and serve with favorite chips.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Hosts - James Carlin is on staff at the Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of head coach Gus Bradley.

BEEF BRISKET WITH CHALLAH TEXAS TOAST

Beef Brisket with Challah Texas Toast

25

Minutes Prep Time

300

Minutes Cook Time

4

Servings

Chef James shows us how to prepare a tender Beef Brisket with Challah Texas Toast in this Game Day Grub video. Watch as he and Michaela Bradley prepare the dish that will be a favorite with friends and family.

INGREDIENTS 

BRISKET

2 tablespoons grape seed oil
11 medium onions, 7 minced, 4 chopped
5 large carrots, chopped
1 bunch of celery, chopped
Kosher salt and fresh ground black pepper
6 lbs. beef brisket, fat trimmed to a thin layer
2 quarts hot chicken stock
1 (46 oz.) can V-8
3 bay leaves

CHALLAH TEXAS TOAST

8 cloves garlic
½ cup unsalted butter, softened
Kosher salt and ground black pepper
20 slices challah bread, 1-inch thick slices

INSTRUCTIONS

BRISKET

1. Heat grape seed oil in a large skillet. Add onions, carrots and onions. Cook over low heat, stirring occasionally, until onions are very soft, about 25 minutes. Increase heat to medium-low and cook, stirring, until onions are deeply browned, about 10 minutes longer.

2. Spread carrots, celery and onions in an even layer in a roasting pan and season with salt and pepper. Season brisket with salt and pepper and set on top of vegetables, fat side up. In an even layer over the top of the brisket, add stock, V-8 and bay leaves into pan.

3. Cover roasting pan and braise brisket about 4½ hours, or until very tender, basting every 30 minutes. Rest brisket in pan juices 30 minutes. Transfer it to carving board.

4. Strain pan juices into saucepan, pressing on vegetables. Skim off fat. Season with pepper and heat to simmer.

5. Thinly slice brisket across grain and serve with pan juices over Texas toast.

CHALLAH TEXAS TOAST

1. Place garlic, butter, salt, and pepper into a food processor and puree until all the garlic is chopped fine and mixed well. Stir in parsley and season to taste with salt and pepper.

2. Heat a large sauté pan over medium-high heat.

3. Spread butter mixture evenly over bread. Place bread in pan and toast until golden brown. Remove from pan and serve.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Hosts - James Carlin is on staff at the Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of head coach Gus Bradley.

BLUE CHEESE CRUNCH BURGERS

Blue Cheese Crunch Burgers

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

1 small red onion
½ cup matchstick carrots
4 tablespoons buffalo wing sauce, divided
2 tablespoons deli-style dill relish
2 cups angel hair slaw
1 cup waffle-cut buffalo cheddar potato chips (about 20 chips)
2 oz blue cheese (Danish, preferred)
4 ground chuck patties (1 ½ pounds ground chuck, divided)
4 hamburger buns

INSTRUCTIONS

1. Preheat grill to medium-high. Cut onion in half; slice both halves very thinly (1/4 cup). Combine onions, carrots, 3 tablespoons wing sauce, and relish; stir in slaw and toss to coat. Crumble chips and cheese separately and set both aside.

2. Brush burgers with remaining 1 tablespoon wing sauce.

3. Place burgers on grill; grill 3 to 4 minutes without turning. Flip burgers over and top each with 1 heaping tablespoon of cheese. Grill 4 to 5 minutes or until cheese melts and meat is 160°F.

4. Place burgers on bottom half of each bun; top with ½ cup slaw mixture, 2 tablespoons chips, and top half of bun. Serve.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

By Chef Tony Charbonnet

FLORIDA SHRIMP AND BEEF TACOS

Florida Shrimp and Beef Tacos

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

24 oz Florida beef (tenderloin, sirloin or your favorite cut), cut into 1-inch cubes
1 lb large Florida shrimp, peeled and deveined with tail on
2 large Florida bell peppers (your favorite color), cut into 1-inch squares
2 large onions, cut into 1-inch squares
8 bamboo skewers (soaked in water for 1 hour) or metal skewers
½ cup olive oil
2 tablespoon fresh garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
2 tablespoon lime juice
¼ cup fresh cilantro
Sea salt and fresh ground pepper to taste
Cooking oil spray for grilling
Soft or crispy corn tortillas
Taco toppings such as avocado, salsa, shredded lettuce and grated cheese.

INSTRUCTIONS

1. Combine olive oil, garlic, cumin, chili powder, cilantro and lime juice in blender and puree until smooth. Set aside.

2. Make skewers by alternating the beef, peppers and onions and the shrimp, pepper and onions. Put the same amount of beef or shrimp, peppers and onions on each skewer for balance.

3. Place skewers on shallow plate or glass dish and cover with half of the prepared marinade. Refrigerate for 30 minutes. Reserve the other half of the marinade to use as a dipping sauce.

4. Lightly season the completed skewers with salt and pepper.

5. Preheat the grill or indoor grill pan to medium-high heat.

6. Spray the skewers and pan with cooking spray.

7. Carefully add the skewers to the grill. Cook beef skewers until desired temperature. Shrimp should be just pink.

8. Toast soft tortillas on hot grill or grill pan. Remove beef/shrimp from skewer, place in warm tortilla and top.

PEPPER JELLY GLAZED MEATBALLS

Pepper Jelly Glazed Meatballs

5

Minutes Prep Time

20

Minutes Cook Time

4

Servings

Is it your turn to bring the game-day snack? Don’t worry! Here’s a simple glaze to use with prepared meatballs found in your grocer’s freezer section. This recipe takes just 3 minutes of prep work.

Cooking with natural gas will give you the quick heat you need to cook these meatballs in a snap so you can be on your way!

Chomp on This is brought to you by the University of Florida Gators and Peoples Gas.

Find this recipe and more info on natural gas efficiency and available rebates at peoplesgas.com/cooking.

INGREDIENTS

2 lbs pre-cooked frozen mini meatballs
18 oz BBQ sauce
8 oz pepper jelly
Granulated garlic to taste
Chili Powder to taste
2 tablespoons cornstarch if need thickened quicker

INSTRUCTIONS

1. Place all ingredients in a large saucepan or shallow stockpot. 

2. Bring to medium-high heat. Let cook for 2-4 min.

3. Once the sauce begins to boil, reduce heat to a simmer.

4. Let cook for 15 minutes or until sauce has darkened & reduced (meatballs are already cooked - so they should just be hot) 

5. Remove & serve!

SEMINOLE CHILI

Seminole Chili

15

Minutes Prep Time

120-180

Minutes Cook Time

4

Servings

INGREDIENTS

1 can 16 oz pinto beans
1 can 16 oz black beans
1 can 16 oz Great Northern beans
1 can 16 oz chili beans
1 can 14.5 oz fire roasted garlic diced tomatoes
1 serrano pepper, small diced
1 poblano pepper, small diced
1 medium green pepper, small diced
1 medium sweet onion, small diced
3 tablespoon oil blend
¼ cup Cajun blend
1 garlic clove, minced
1 bunch green onion, cut on bias
2 oz parsley, chopped
1 lb Seminole beef ground chuck 80/20
Salt & Pepper to taste

INSTRUCTIONS

1. Heat oil in cast iron pot, then add dry Cajun blend spice and cook for 5-6 minutes. Add onions, peppers and garlic and cook until translucent.

2. Add ground chuck and season with salt and pepper. Cook meat until done.

3. Add beans, do not drain. Then incorporate fire-roasted tomatoes.

4. Add fresh aromatics, green onions and parsley.

5. Simmer on low for 2 to 3 hours. Allow longer simmer if you have the time to bring out more flavor.

NOLE'S BREAKFAST HASH

Nole’s Breakfast Hash

15

Minutes Prep Time

30

Minutes Cook Time

10

Servings

INGREDIENTS

• 2 lbs diced baker potatoes

• 1 lb ground sausage

• 1 cup diced tomatoes

• 1 cup diced white onion

• 1 cup diced green peppers

• 1 tablespoon small diced jalapeno peppers

• 1 teaspoon small diced serrano peppers

• 2 cups shredded cheddar

• 1 stick unsalted butter

• 8 medium eggs

• 4 cage free eggs whole for fried eggs

• 4 cage free eggs cracked and beaten

• 1 cup salsa or fresh pico de gallo

• 1 avocado sliced

• 1 cup sour cream

• ½ cup green onions bias cut

• 1 teaspoon tabasco

• 1 tablespoon canola oil

• TT Kosher Salt & Pepper

• 12 tortillas or baguette bread slices

INSTRUCTIONS

1. Pre-heat oven to 325 degrees F. Place cast iron skillet on cook top with medium to high heat. Add oil or fat from ground sausage. Add diced onions and allow them to cook until translucent. Layer in green peppers and allow them to cook for 1-2 minutes.

2. Add both the jalapeno and serrano peppers. Add blanched (pre-cooked) diced potatoes and allow them to cook for 3-5 minutes. Add pre-cooked ground sausage and allow all flavors to continue to cook for another 2-3 minutes.

3. Add egg mixture to the skillet and allow them to cook. Once the eggs are fully incorporated into the breakfast hash, remove pan from heat. Taste & add Tabasco, Kosher salt & cracked black pepper as needed.

4. Add shredded cheddar cheese across the top of the pan and place in the oven to cook. Bake breakfast hash for 8-10 minutes. All the ingredients will be hot, baking the dish will melt the cheese and bring all the flavors together.

5. While hash is cooking in the oven prepare the fried eggs. Chef’s Tip: I like my eggs over easy for this recipe, but cook them to whatever your tail-gate crew prefers!

6. In small non-stick pan, add butter and bring up using medium to high heat. Add fresh cracked cage free egg. Cook to preferred doneness. Repeat. Chef’s Tip, this recipe calls for 4 fried eggs, add as many as you like if you have more guests!

NOTES

Chef’s Tip: A wooden spoon works best to keep everything moving around the skillet as it cooks.

MUSHROOM BURGERS

Mushroom Burgers

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

BURGERS AND TOPPINGS

1 ¼ lb ground chuck, 70/30 blend
2 oz shitake mushrooms
2 oz cremini mushrooms
4 oz button mushrooms
1 teaspoon salt
1 teaspoon pepper
4 brioche buns
1 tablespoon unsalted butter
2 oz arugula
4 slices cheddar cheese
8 slices Heirloom tomatoes sliced 1/4-inch thick

SWEET POTATO FRIES

1 large sweet potato
1 tablespoon canola oil
Salt and pepper to taste

INSTRUCTIONS

BURGER

1. Place Mushrooms in a food processor and pulse until finely chopped.

2. In a large mixing bowl, combine ground beef and mushrooms. Add salt and pepper mixing all ingredients thoroughly.

3. Make (4) 6 oz Patties from the mushroom burger blend. Allow to rest in the refrigerator for 1-2 hours to firm up.

4. Fire up tail-gate grill: Cook until desired temperature: Melt Cheddar Cheese on burger while cooking

5. **Ground beef should be cooked to minimum temperature of 155 degrees F.

6. Chef’s Tip** Bun choice: You can use your favorite, many people like sesame seed or Kaiser roll, my favorite for this burger is a buttery brioche bun.

7. Toast Bun on the grill. Melt 1 tbsp of butter, brush onto bun, cook until golden brown.

SWEET POTATO FRIES

1. Peel and cut sweet potato into ½ inch by ½ inch by 4 inch segments

2. Place prepared sweet potato fries into water until ready to use.

3. Pre-heat oven to 350 degrees convection bake

4. Heat cast iron skillet

5. Toss sweet potato fries lightly in oil

6. Place the sweet potato fries into the hot skillet and caramelized on each side. Cook until golden brown. Salt and Pepper for taste

7. Remove the skillet from the cook top and place into pre-heated oven.

8. Bake for 3-5 minutes or until sweet potato fries are tender

BUILDING THE PLATE

1. Place bottom of the bun on the plate

2. Add grilled mushroom burger to the bottom of the bun (with cheese if desired)

3. Top with two slices of tomato

4. Top with .5 oz arugula

5. Place top of toasted bun on the burger

6. Add sweet potato fries to the plate & serve! Enjoy!

FSU SEMINOLES LEGENDARY TAILGATE CHILI

FSU Seminoles Legendary Tailgate Chili

20

Minutes Prep Time

30

Minutes Cook Time

4

Servings

Garnet and Gold Grub presented by TECO Peoples Gas and FSU is back with new recipes from your Florida State University Seminole favorites! This episode features Seminole legend and voice of the Seminoles Gene Deckerhoff!

This recipe is quick an and easy chili to make for game day or any day of the week.

INGREDIENTS

3 cans black beans
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil
1 pound fresh pork sausage
1 pound ground beef
2 large onions, chopped
5 cloves garlic, chopped
3 tablespoons chili powder
1 tablespoon cumin
1 teaspoon cayenne pepper
2 28 oz canned chopped tomatoes
1 12 oz can or bottle of beer full-bodied beer
2 tablespoons flour

INSTRUCTIONS

1. Heat a large pot over medium heat.

2. Add the extra virgin oil and onions.

3. Cook for 3-4 minutes until onions start to turn color (keep stirring the onions throughout this process.)

4. Add the beef and sausage and continue to cook until all pink is gone in meat.

5. Add garlic and flour and mix very well.

6. Keep cooking and stirring for 2 minutes until meat and flour are mixed well.

7. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

8. Add the beer and incorporate well for about 1 minute.

9. Add chili powder, cumin, cayenne pepper, tomatoes and stir well.

10. Decrease the heat to medium and keep stirring until all products are very well mixed.

11. Reduce heat to low and simmer for 15-20 minutes.

NOTES

Top with sour cream, cheddar cheese, and chopped scallions. 

EMPANADAS

Empanadas

20

Minutes Prep Time

30

Minutes Cook Time

6-8

Servings

INGREDIENTS

1 quart vegetable oil
⅛ teaspoon adobo seasoning
1 lb ground beef
3 tablespoons salsa
1 packet Sazon with achiote
¼ cup yellow onion finely diced
¼ cup green bell pepper finely diced
1 small potato cooked, peeled, finely diced
1 teaspoon cilantro finely chopped
20 empanada discs

INSTRUCTIONS

1. Heat a medium sauté pan over medium-high heat; add 1 tablespoon of oil, ground beef, salsa, Sazon, onion, green pepper, and potato. Sauté until meat is cooked through; mix in cilantro and cool to room temperature.

2. Lay a disc on the work surface. Place a tablespoon of filling in the center; fold the disc over to resemble a half moon. Seal the dough using a fork, pressing the dough together with the tines. Repeat until all discs and filling has been used.

3. Heat remaining oil to 360°F.

4. Place an empanada into oil; fry until golden brown on all sides. Remove from oil to a paper towel lined platter. Slightly cool before serving.

GATOR GUMBOLAYA

Gator Gumbolaya

20

Minutes Prep Time

140

Minutes Cook Time

6

Servings

INGREDIENTS

1 pound bacon
5 pounds boneless skinless chicken fillets
1 cup flour
1 ¼ cups vegetable oil
4 green bell peppers chopped
5 pounds onions chopped
2 bunches shallots chopped
1 stalk celery chopped
3 cans Dawn’s mushroom steak sauce
2 cans tomatoes with green chiles
1 bottle Worcestershire sauce
1 3-ounce jar garlic powder, or to taste
1 3-ounce jar Italian seasoning, or to taste
6 can chicken broth
4 cans beef broth
Salt and pepper to taste
6 pounds lean pork cubes or chopped ham
6 pounds smoked sausage cut into halves lengthwise, sliced
Cooked rice

INSTRUCTIONS

1. Fry the bacon in a large skillet until crisp. Crumble the bacon and set aside.

2. Brown the chicken in the bacon drippings in the skillet. Add enough water to cover the chicken. Simmer until cooked through. Let cool. Cut the chicken into bite-size pieces and set aside.

3. Cook a mixture of the flour and oil in a large heavy skillet over medium heat until rich brown, stirring constantly; watch carefully to avoid burning. Add the green peppers, onions, shallots and celery. Cook until the vegetables are tender.

4. Pour the vegetable mixture into a large stockpot. Add the mushroom steak sauce, tomatoes, Worcestershire sauce, garlic powder, Italian seasoning, chicken broth, beef broth, salt, pepper, and MSG and mix well. Simmer for 10 minutes. Add the chicken, pork, cubes, bacon and sausage. Simmer for 2 hours.

5. Serve over rice. Recipe may be cut in half. May be prepared ahead and frozen.
   

EVAN SMITH'S MEATLOAF MUFFINS

Evan Smith's Meatloaf Muffins

15

Minutes Prep Time

25

Minutes Cook Time

12

Servings

Buccaneers starting center, Evan Smith, doesn’t just win championships—he makes a mean meatloaf muffin! Check out his quick twist on a family favorite.

INGREDIENTS

FOR THE MEATLOAF & MEATLOAF SAUCE

1 lb ground beef
1 tablespoon minced garlic
1 cup of chopped onions
1 cup Italian seasoned breadcrumbs
1 egg, beaten
2 tablespoon of mustard
¼ teaspoon salt
⅛ teaspoon of pepper
3 tablespoon ketchup
1 tablespoon brown sugar

FOR THE MASHED POTATOES

2 lbs peeled potatoes
1 cup milk
¼ cup sour cream
3 tablespoon butter
½ cup shredded cheese
¼ teaspoon salt
⅛ teaspoon pepper

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Combine all meatloaf ingredients together in large bowl. Mix until thoroughly incorporated.

3. Spray muffin pan with cooking spray. Divide meatloaf mixture evenly among muffin pan cups.

4. In separate small bowl, combine meatloaf sauce ingredients and mix well. Top each uncooked meatloaf muffin in pan with sauce.

5. Place pan in oven and cook for approximately 25 minutes.

6. In medium/large pot, boil water and potatoes over medium heat and boil until soft. Drain potatoes and place in mixing bowl. Mix in all ingredients and mash until smooth.

7. Assemble meatloaf muffins by spooning or piping mashed potatoes on top of meatloaf. Top with green onions or favorite garnish!