FRESH GROUPER SLIDERS

Fresh Grouper Sliders

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

These tailgating fresh grouper sliders will taste like they were special ordered from your favorite eatery. Chef Mike Smith and Charlton "C.Y." Young, Assistant Coach, Men's Basketball Florida State University shows how to make this restaurant-quality slider in the comfort of your home using natural gas. Executive Chef Mike Smith, likes cooking with natural gas because of its even heat and customized temperature control. 

 The Garnet and Gold Grub recipe series is brought to you by Florida State Seminoles and Peoples Gas.

INGREDIENTS

1 ½ pounds of fresh gulf grouper filets

Salt & pepper to taste (you can substitute your favorite seasoning also)

1 cup of banana pepper aioli (you can sub tartar sauce)

1 pack of King’s Hawaiian rolls

Vegetable oil (for grill)

Cheddar cheese

INSTRUCTIONS

Preheat your grill to medium high heat.  Make sure the grill is clean and well oiled to prevent the grouper from sticking.  Season your grouper filets w/ salt & pepper and place on hot grill.  Cook these for about 3-4 minutes per side (depending on thickness). While the fish is cooking, slice your rolls in half so they will be ready for a quick toast on the grill.   When finished the grouper filets should be white and flaky.  Remove fish from grill and place your rolls on the grill for a quick toast (this should take about 20 seconds). 

Remove rolls from grill and spread some aioli on both sides of the rolls.  Place cooked fish on bottom half of roll, top with cheese, and place top bun on slider.

THAI MARINATED CHICKEN THIGHS WITH TOMATO SALAD

Thai Marinated Chicken Thighs with Tomato Salad

15

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

• 1 lb bone-in, skin-on chicken thighs

• 4 medium tomatoes

• 4 tbsp fresh basil, divided

• 4 tbsp fresh cilantro, divided

• 1 tbsp fresh grated ginger root

• 1 tbsp brown sugar

• 2 tbsp reduced-sodium soy sauce

• 2 tbsp olive oil

• 1 tbsp minced garlic

• 1 tbsp sriracha sauce

• 1 tbsp fish sauce (or Worcestershire sauce)

• Large zip-top bag

• Cooking spray

INSTRUCTIONS

1. Chop basil and cilantro coarsely; peel and grate ginger. Combine 3 tablespoons basil, 3 tablespoons cilantro, ginger, brown sugar, soy sauce, olive oil, garlic, sriracha sauce, and fish sauce until blended.

2. Reserve half, this will be the dressing for the tomato salad.

3. Place remaining half in the zip-top bag, this will be your marinade. Add chicken (wash hands), seal bag tightly, and knead to coat. Let stand 30 minutes (or overnight) to marinate.

4. Preheat grill (or grill pan) on medium.

5. Chop tomatoes and toss with reserved dressing/marinade to coat.

6. Coat chicken with spray (discard marinade); grill 8–10 minutes on each side, turning often, until grill-marked and 165°F.

7. Plate chicken with the tomato salad, sprinkle with remaining 1 tbsp each chopped basil and cilantro as garnish.

ROASTED RIBEYE WITH CHIMICHURRI-CHEF BURGESS

Roasted Ribeye with Roasted Fresno Chimichurri over Grilled Toast Points

20

Minutes Prep Time

5

Minutes Cook Time

2

Servings

RIBEYE INGREDIENTS:

• 2 cuts of Spinalis Ribeye (Spinalis is the most flavorful, marbled, tender part of a ribeye steak)

• Kosher salt and pepper for seasoning

• Olive oil

RIBEYE INSTRUCTIONS:

1.       Drizzle the steaks with olive oil.

2.       Heat up a grill pan over high heat.  

3.       Season the steak with kosher salt and black pepper.  

4.       When grill pan is very hot place steaks on the pan to cook.  

5.       Cook for about 5 minutes, evenly on both sides until medium-rare.

6.       Remove from grill pan, let it rest for a few minutes and then slice against the grain.  

TOAST INGREDIENTS:

• 1 fresh baguette sliced on the diagonal

• Olive oil

TOAST POINTS INSTRUCTIONS:

1. Cut baguette diagonally into slices.

2. Drizzle slices with olive oil.

3. Place on the grill pan with the steaks, flip when you can see grill marks.4

4. Remove from grill when both sides are toasted.

ROASTED CHIMICHURRI INGREDIENTS:

• 2 Fresno peppers

• 1/3 of a shallot diced

• 1 clove of garlic

• 1 bunch of fresh cilantro

• ½ cup of olive oil

• 2-3 tablespoons of red wine vinegar

• Fresh grated parmesan for garnish

ROASTED CHIMICHURRI SAUCE:

1. Finely dice 1/3 of a shallot.

2. Roast 2 Fresno chili peppers directly on the flame of the gas burner until the skin is evenly charred.

3. Rinse and dry the fresh cilantro and then roughly chop.

4. Put cilantro and shallots into a burr mixer or food processor.

5. Crush the clove of garlic and add to the mixer.

6. Once skin of the peppers is evenly charred and peppers are fragrant, remove them from the flame and place in a dry place where they can be covered with a towel to steam for a minute or two, this will make it easier to peel the skin from the pepper.

7. Remove the towel after peppers have steamed, destem the peppers and use the knife blade to scrape the charred skin from the pepper.

8. You can remove the seeds of the pepper if you prefer a milder sauce or leave them in for a spicier sauce.

9. Roughly chop the flesh from the peppers and add them to the mixer or food processor.

10. Pour ½ cup of olive oil, a couple table spoons of red wine vinegar, and a dash of salt and pepper to the mixer.

11. Pulse blend the ingredients. You do not want the sauce to be too loose or like paste, stop midway between. Ideally you still want to see pieces of cilantro, shallots, etc.

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MOJO CHICKEN SANDWICHES WITH CITRUS SLAW

Mojo Chicken Sandwiches with Citrus Slaw

15

Minutes Prep Time

15

Minutes Cook Time

8-10

Servings

Florida State University's Chef Mike Smith and Head Beach Volleyball Coach Brooke Niles show us how to cook Mojo chicken sandwiches with citrus slaw. Marinated chicken makes for a flavorful sandwich that's easy to prepare and ready to go for game time. It's topped with feta cheese and citrus slaw so it's far from bland. Chef Mike likes consistent and even cooking that comes with natural gas.

The Garnet and Gold Grub recipe series is brought to you by Florida State Seminoles and Peoples Gas.

INGREDIENTS

8-10 BONELESS, SKINLESS CHICKEN BREAST (YOU WANT THESE TO BE AROUND 5-6 OZ.)

MOJO MARINADE

8-10 BRIOCH BUNS

CITRUS SLAW (RECIPE TO FOLLOW)

1 CUP OF CRUMBLED FETA CHEESE

INSTRUCTIONS

PLACE CHICKEN BREASTS IN MOJO MARINADE, COVER WITH PLASTIC WRAP, AND PLACE IN REFRIDGERATOR FOR 2 HOURS.  SET A TIMER TO REMIND YOU SO YOU DO NOT OVER-MARINATE THE CHICKEN.

AFTER REMOVING THE CHICKEN FROM THE MARINADE-TURN ON YOUR CLEAN, WELL OILED GRILL TO MEDIUM-HIGH HEAT.  PLACE YOUR MARINATED CHICKEN BREASTS ON THE GRILL AND COOK FOR 5-6 MINUTES PER SIDE TURNING ¼ ON EACH SIDE AFTER 3 MINUTES.

ASSEMBLE THE CITRUS SLAW BY PLACING THE SLAW MIX IN A BOWL AND MIXING THOROUGHLY WITH 1 CUP OF THE CITRUS vinaigrette AND SET ASIDE.

PLACE THE BRIOCHE BUNS ON THE GRILL FOR ABOUT 1 MINUTE TO TOAST THEM.  REMOVE BUNS FROM GRILL AND PLACE ASIDE.

ASSEMBLE THE SANDWICH BY PLACING A COOKED CHICKEN BREAST ON THE BOTTOM BUN, TOP WITH ABOUT ¼ TO ½ CUP OF CITRUS SLAW, AND FINISH WITH CRUMBLED FETA CHEESE.  PLACE TOP BUN ON SANDWICH AND ENJOY!

*MOJO MARINADE RECIPE:  1 LARGE YELLOW ONION (CHOPPED), 1 CUP OF FRESH LIME JUICE, 1 CUP OF FRESH ORANGE JUICE, ½ CUP OF CHOPPED CILANTRO, 1 TSP KOSHER SALT, ½ TSP BLACK PEPPER, 1 TSP CUMIN, ½ CUP EXTRA VIRGIN OLIVE OIL, 2 EACH GARLIC CLOVES.  PLACE ALL INGREDIENTS IN A FOOD PROCESSOR AND PULSE UNTIL WELL MIXED BUT NOT LIQUEFIED. 

*CITRUS SLAW RECIPE:  2 CUPS OF GREEN CABBAGE (SHREDDED), 1 CUP OF RED CABBAGE (SHREDDED) ½ CUP OF SHREDDED CARROTS, ¼ CUP OF CHOPPED SCALLIONS. 

*CITRUS DRESSING RECIPE:  1 CUP OF FRESH LEMON JUICE, ½ CUP OF RED WINE VINEGAR, 2 GARLIC CLOVES, 1 TBLSP KOSHER SALT, 1 TSP BLACK PEPPER, ¼ CUP HONEY, ¾ CUP OF EXTRA VIRGIN OLIVE OIL.  PLACE FIRST 6 INGREDIENTS IN A FOOD PROCESSOR OR BLENDER.  SLOWLY DRIZZLE THE EXTRA VIRGIN OLIVE OIL INTO THE PROCESSOR/BLENDER WHILE IT IS RUNNING ON MEDIUM SPEED UNTIL OIL IS INCORPORATED. 

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.

FRENCH ONION STEAKS

French Onion Steaks

15

Minutes Prep Time

15

Minutes Cook Time

2

Servings

Flat iron steaks dressed with a rich French onion sauce are on the menu with Chef Mike Beadles, head chef for the Tampa Bay Buccaneers, and Blair Licht, wife of Bucs GM Jason Licht. This segment of Cooking the Licht Way highlights another simple and healthy recipe cooked perfectly with Natural Gas.

INGREDIENTS

2 oz olive oil, divided
2 (8 oz) flat iron steaks
Salt, pepper to taste
1 yellow onion, sliced
½ red onion, sliced
1 teaspoon garlic, minced
1 teaspoon dried thyme
Pepper to taste
1 oz sherry
1 cup beef stock/broth
½ cup parmesan cheese, grated

INSTRUCTIONS

1. Preheat grill or cast iron pan over high heat.

2. Season steaks with salt and pepper. Add 1 oz oil to pan.

3. Sear steaks approximately 4 minutes on each side for medium rare. Remove from pan and let stand 10 minutes.

4. In small saucepan, heat remaining oil over medium-high heat. Add onions and garlic and cook for 5 minutes until they become soft and translucent. Add thyme and pepper, cook for 2-3 minutes more.

5. Stir in parmesan cheese.

6. Slice steaks, top with sauce and remaining parmesan cheese.

NOTES

All recipes are courtesy of Chef Mike Beadles.

Mike Beadles is the head chef of the Tampa Bay Buccaneers.

Blair Licht is a mother of three and wife of Buccaneers general manager Jason Licht.

By Chef Mike Beadles

SHRIMP AND CHEESY GRITS

Shrimp and Cheesy Grits

15

Minutes Prep Time

10

Minutes Cook Time

4

Servings

Here’s a recipe that’s quick and delicious from the Tampa Bay Buccaneers Executive Chef. Watch the video to learn how to prepare this entree that’s sure to please. Your family and dinner guests will be glad you did. Don’t be surprised when they ask for it again. Grab the ingredients and get cooking.

INGREDIENTS

1 lb. shrimp, peeled and deveined
1 clove garlic, chopped
1 oz. lemon Juice
2 oz. olive oil
1 tablespoon Cajun seasoning
4 cups water
Salt to taste
1 cup grits
2 tablespoon butter
2 cups Cheddar cheese, shredded
2 tablespoon parsley, chopped
½ cup scallion greens, chopped

INSTRUCTIONS

1. Mix together garlic, lemon juice, oil and Cajun seasoning. Add shrimp and marinate.

2. In a medium sauce pan bring the water and salt to a boil. Add the grits. Cover and reduce heat to a simmer according to package directions. Stir the grits occasionally. When done, stir in the butter and cheese. Keep warm till service.

3. Place the shrimp on a hot grill. Cook for 2 minutes and turn the shrimp. Cook until the shrimp is firm and turning pink.

4. Spoon the grits onto a plate or bowl, add the grilled shrimp and top with parsley and scallions.

MUSTARD BARBECUE SALMON RECIPE

Mustard Barbecue Salmon Recipe

10

Minutes Prep Time

30

Minutes Cook Time

2

Servings

Here’s another recipe that’s fast and tasty from the Tampa Bay Buccaneers Executive Chef. Watch the video as Chef Beadles shows you how to prepare this crowd-pleasing entree. Your family and dinner guests will be glad you did. Make a quick trip to the store to pick up the ingredients and try it for dinner tonight.

INGREDIENTS

LOW COUNTRY MUSTARD BBQ SAUCE

1 cup yellow mustard
⅓ cup cider vinegar
⅓ cup dark brown sugar
2 tablespoon honey
¼ cup ketchup
1 teaspoon cracked black pepper
1 teaspoon salt
¼ teaspoon white pepper
Pinch of ground chipotle pepper

SALMON

1 lb. salmon filet
1 tablespoon olive
Salt and pepper to taste
Low Country Mustard BBQ Sauce

INGREDIENTS

1. Brush salmon filets with oil and season with salt and pepper.

2. Grill salmon for 4-5 minutes.

3. Turn over the salmon and brush with the mustard BBQ sauce. Cook for 3-5 minutes till opaque and firm.

4. Serve with extra sauce on side.

5. Combine all ingredients in sauce pan. Bring to a simmer and simmer for 30 minutes.

SHRIMP AND SCALLOP CERVICHE WITH GRILLED VEGETABLES

Shrimp and Scallop Ceviche with Grilled Vegetables

15

Minutes Prep Time

10

Minutes Cook Time

4

Servings

Chef James Carlin shows how to make a simple seafood dish in this session of Game Day Grub. The video has the recipe and directions for a tasty Shrimp and Scallop Ceviche with Grilled Vegetables. You can prep this the night before and then prepare and serve in just minutes on the day of the game.

INGREDIENTS

2 lemons, juiced
2 limes, juiced
½ lb. medium shrimp, peeled, deveined and cut into ½ inch pieces
½ lb. bay scallops
⅓ cup cilantro, chopped
2 tablespoons extra virgin olive oil, divided
Kosher salt
2 oranges, juiced
1 medium red onion, cut into rings
1 lb. plum tomatoes, sliced
1 red bell pepper, halved, seeds removed
2 jalapeños, halved, seeds removed
1 bulb fennel, halved, core removed
1 ripe avocado, peeled, pitted and diced

INSTRUCTIONS

1. In large glass bowl, combine lime and lemon juice with shrimp and scallops. Make sure shrimp and scallops are covered completely with juice to insure even cooking. Cover and refrigerate 4 hours.

2. Pour into colander, drain off juice.

3. Preheat grill or grill pan to medium-high heat.

4. In large bowl, mix together cilantro and 1 tablespoon oil. Stir in shrimp and scallops. Season with salt and orange juice.

5. In large mixing bowl, combine remaining oil, kosher salt, red onion, tomatoes, red pepper, jalapeno and fennel. Grill all vegetables till soft and refrigerate. When cool, cut vegetables into bite-size pieces.

6. Combine cut vegetables with shrimp and scallop mixture. Add avocado just prior to serving.

ANDOUILLE MUFFULETTA WITH OLIVE SALAD

Andouille Muffuletta with Olive Salad

20

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Chef Tony shows how to make a filling and savory Andouille Muffuletta sandwich. A sure-fire crowd pleasure to serve at home while you’re watching the Jags. Check out this latest Game Day Grub recipe/video.

INGREDIENTS

1 quart large pimento stuffed green olives, crushed and drained
1 cup pickled cauliflower, drained and sliced thin
½ (3.5 oz) jar capers
¼ stalk celery, bias slice thin
1 carrot, peeled and bias slice thin
2 tablespoons celery seed
2 tablespoons oregano, dried
6 garlic cloves, minced
¼ cup pepperoncini, drained
¼ lb. Kalamata olives
¼ cup cocktail onions, quartered
½ cup extra virgin olive oil
Ground black pepper
1 loaf ciabatta bread
1 lb. Andouille sausage
3 oz. provolone cheese, sliced thin
4 oz. mortadella, sliced thin
3 oz. mozzarella, sliced thin

INSTRUCTIONS

1. Olive salad should be made 24 hours before using. This gives flavors time to come together.

2. Add first 13 ingredients into a large mixing bowl. Stir well until all ingredients have been well combined. Cover and place in refrigerator.

3. Preheat grill to medium-high. Cut sausage in ½ and down the middle. Place sausage on grill, cook 5 minutes per side.

4. To construct sandwich, cut loaf of ciabatta in half along horizontal axis. Remove inside of bread. Place sausage on bottom half of ciabatta. Top with provolone, mortadella and mozzarella. Cover with olive salad and Cover with top of sandwich.

NOTES

1. All recipes are courtesy of Publix Aprons Cooking School.

2. Hosts

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

4. Dorian Scott, wife of Cedric Scott, Assistant Strength and Conditioning Coach for the Jaguars.

5. Holly Scelfo is the wife of Frank Scelfo, Senior Offensive Assistant for the Jaguars.

BLACKENED GROUPER SANDWICH WITH GRILLED SWEET POTATOES

Blackened Grouper Sandwich With Grilled Sweet Potatoes

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Chef Tony, Michaela Bradley and special guest Sara Ellenz, wife of Mark Ellenz, the director of college scouting for the Jags, take us out to the grill for a blackened grouper sandwich with grilled sweet potatoes.

INGREDIENTS

1 medium tomato, rinsed
1 ½ lbs grouper fillets
Cooking spray
2 tablespoons blackening seasoning
4 Kaiser rolls
4 tablespoons tartar sauce
8 lettuce leaves, rinsed
2 medium sweet potatoes, rinsed
½ teaspoon blackening seasoning
1/8 teaspoon pepper

INSTRUCTIONS

1. Preheat grill to medium-high heat. Cut fish into 4 portions. Coat both sides of fish with cooking spray then sprinkle with blackening seasoning.

2. Place fish on grill and cook 5 minutes and turn; cook 5 minutes more or until fish is opaque and separates easily with a fork. (Cooking time may vary depending on thickness of fish.)

3. Cut rolls in half, if needed. Spread tartar sauce on bottom half of each roll. Top with lettuce and tomato slice.

4. Add fish; top with remaining lettuce and top half of roll. (Assembling with lettuce on top and bottom will help prevent soggy bread.)

5. Preheat grill to medium-high heat. Cut sweet potatoes in half lengthwise. Coat cut side of potatoes with cooking spray then sprinkle with blackening seasoning and pepper.

6. Place potatoes on grill; close lid and grill 5 minutes then turn; cook 5 minutes more or until grill marks are visible.

7. Arrange potatoes in microwave-safe dish. Microwave on HIGH 10 minutes or until tender when pierced with a fork.

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 Tony Charbonnet

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

GRILLED PORTABELLA SANDWICHES

Grilled Portabella Sandwiches

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Chef Tony, Michaela Bradley and special guest Joelle Caldwell, wife of Jags general manager David Caldwell, show us how to grill a portabella mushroom and layer with cheese and pesto for a hearty game day sandwich. Check out this unique and tasty recipe.

INGREDIENTS

2 tablespoons pesto sauce
2 fresh mozzarella cheese balls in water
2 tablespoons balsamic vinegar
4 large portabella mushroom caps
1 yellow bell pepper
Butter-flavored vegetable cooking spray
4 Kaiser rolls
½ cup shredded Monterey Jack cheese

INSTRUCTIONS

1. Preheat grill.

2. Place pesto and mozzarella cheese in food processor and chop for 15 seconds. Scrape sides and break apart cheese, if necessary. Blend for additional 15 seconds.

3. Add vinegar and blend for 5 seconds. Scrape sides and blend for additional 5 seconds.

4. Wash pepper and mushrooms and pat dry. Set aside.

5. Slice pepper in half; remove core and seeds. Slice into ¼-inch strips. Place pepper and mushrooms on flat surface and coat with cooking spray.

6. Slice rolls in half. Spray grill with cooking spray and place rolls flat on grill. Close lid and grill for 1 minute.

7. Remove rolls from grill. Place each roll open on serving plates.

8. Grill peppers for 2 minutes.

9. While peppers grill, divide pesto mixture between each roll, spreading evenly on both sides. Remove peppers from grill and place on bottom halves of rolls.

10. Grill mushrooms for 4 minutes and place on top of peppers.

11. Sprinkle shredded Monterey Jack cheese over each sandwich and 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

GRILLED CARIBBEAN CHICKEN WINGS

Grilled Caribbean Chicken Wings

10

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

3 lbs chicken wings
2 teaspoons sazón tropical seasoning
½ cup chicken wing sauce
½ cup mango jam
2 teaspoons Pickapeppa or Worcestershire sauce
1 lime, for juice

INSTRUCTIONS

1. Combine mango jam, wing sauce, tropical seasoning and Pickapeppa (or Worcestershire) sauce in large bowl. Place wings in bowl and coat completely with sauce.

2. Grill wings over medium-high heat for about 10 minutes. Turn, brush with sauce from bowl, and continue grilling another 10 minutes or until temperature of the chicken reaches 165°F.

3. Squeeze lime juice over wings and serve.

Notes

1. All recipes are courtesy of Publix Aprons Cooking School.

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

3. 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

CHIMICHURRI-STYLE STEAK

Chimichurri-Style Steak

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

This week’s Gameday Grub has Chef Tony, Michaela Bradley and Mary Skipper, wife of running back coach Kelly Skipper, grilling steaks with a flavor-packed South American chimichurri sauce.

INGREDIENTS

1 cup fresh Italian parsley, finely chopped
6 pepperoncini peppers, finely chopped
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
1 ½ lb boneless beef grilling steaks (strip, ribeye or tenderloin)
½ teaspoon kosher salt
¼ teaspoon pepper
2 teaspoons butter
1 tablespoon fresh lemon juice
4 ears fresh corn
1 tablespoon extra-virgin olive oil
1 bag fancy romaine salad greens (5-8 oz)
2 cups garlic/ginger salad crouton strips
1 (15-oz) can black beans, rinsed and drained
½ cup spicy ranch dressing
1 teaspoon dried oregano

INSTRUCTIONS

Chop parsley.

1. Remove stems and seeds from pepperoncini and chop.

2. Combine parsley, pepperoncini, olive oil, garlic and oregano; set aside.

3. Season steaks with salt and pepper on both sides. (Wash hands.)

4. Place steaks on preheated grill; coat top of steaks with parsley mixture. Grill 3 minutes without turning.

5. Turn steaks and coat other side with remaining mixture. Grill 3-5 minutes more until the meat reaches 145°F (for medium rare) or until desired doneness.

6. Top each steak with ½ teaspoon butter; sprinkle with lemon juice. Serve.

7. Remove husks and silks from corn; slice kernels off cob (2-3 cups)

8. Preheat large sauté pan on medium-high heat. Place oil in pan, then add corn. Cook 2-4 minutes or until tender. Transfer corn to salad bowl.

9. Combine all ingredients; toss and 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

DRY-RUB STEAKS ITH BRILLED WATERMELON SALAD

Dry-Rub Steaks with Grilled Watermelon Salad

10

Minutes Prep Time

20

Minutes Cook Time

4

Servings

Steaks seasoned with a spicy mixture of cumin and chipotle go on the grill with watermelon wedges. This week, Chef Tony and Michaela Bradley are joined by Amani Pollard, wife of Marcus Pollard, the director of player engagement, to make dry-rub steaks and grilled watermelon salad on this edition of Gameday Grub.

INGREDIENTS

1 tablespoon raw (coarse) sugar
1 teaspoon ground cumin
½ teaspoon ground chipotle (or chili) powder
½ teaspoon kosher salt
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil
1 ½ lb grilling steaks (ribeye, strip or tenderloin)
1 cup hickory barbecue sauce
1 tablespoon + 4 teaspoons extra-virgin olive oil
½ teaspoon kosher salt, divided
4 seedless watermelon wedges (about 2 lbs)
4 cups spring mix salad blend (4 oz)
2 oz honey (or regular) goat cheese, crumbled
8 teaspoons white balsamic glaze (or honey)

INSTRUCTIONS

1. Preheat grill to medium-high heat.

2. Combine sugar, cumin, chipotle, salt, pepper and oil. Coat both sides of steak with mixture. Wash hands.

3. Place steaks on grill and grill for 4 minutes on each side or until meat reaches 145°F (for medium-rare). Remove steaks from grill; let stand 5 minutes.

4. Heat barbecue sauce in microwave on high for 1-2 minutes or until hot. Stir and serve with steaks.

5. Combine in medium bowl: 1 tablespoon oil with ¼ teaspoon each salt and pepper; brush oil mixture evenly over watermelon.

6. Place watermelon on hot grill; cook 2-3 minutes on each side or until grill marks are visible. Remove slices from grill and set aside until ready to assemble salad.

7. Divide salad blend on 4 serving plates; top with watermelon, then crumble goat cheese over each salad.

8. Drizzle with balsamic glaze or honey and 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

SHRIMP AND SAUSAGE SKEWERS

Shrimp and Sausage Skewers

10

Minutes Prep Time

10

Minutes Cook Time

4

Servings

Spicy sausage surrounded by jumbo shrimp pair perfectly with a sweet and smoky sauce. Chef Tony, Michaela Bradley, and special guest Debbie Polian, wife of David Polian, the director of player personnel, show us how to grill these simple skewers.

INGREDIENTS

3-4 smoked Cajun sausage links (about 10 oz)
16 jumbo shrimp (peeled, deveined)
Cooking spray
4 (12-inch) bamboo skewers
½ cup apple jelly
2 tablespoons brown sugar
¼ teaspoon liquid smoke

INSTRUCTIONS

1. Preheat grill to medium-high heat. Cut sausage into ½-inch slices (16 slices). Coat both sides of shrimp with cooking spray.

2. Thread tail of shrimp onto skewer, then a sausage slice, then the other end of shrimp (so that shrimp hugs sausage). Repeat until four shrimp and sausage pairs are on each skewer.

3. Combine remaining ingredients in microwave-safe bowl. Cover and microwave on high 2 minutes, stirring once, or until liquefied.

4. Place skewers on grill; cook 2-3 minutes on each side or until shrimp just begins to turn pink.

5. Brush jelly mixture over shrimp; cook 1 more minute on each side or until shrimp are fully pink. 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

SPICED SALMON WITH MANGO SALSA AND CAULIFLOWER RICE

Spiced Salmon with Mango Salsa and Cauliflower Rice

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Grilled spiced salmon pairs perfectly with a chilled mango salsa. If you’re feeling adventurous, try the cauliflower “rice” on the side. Chef Tony and Michaela Bradley show us how to make this healthy meal on the latest segment of Gameday Grub.

INGREDIENTS

1 mango and 1 small red onion, finely chopped
3 tablespoons fresh cilantro, finely chopped
2 limes, for juice
1 tablespoon agave nectar (or honey)
½ teaspoon kosher salt, divided
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon chili powder
1 lb sockeye (or coho) salmon fillet, skin removed
Cooking spray
1 head cauliflower (about 1 ½ lb)
1 (15.5-oz) can hominy, drained and rinsed
¼ cup grated Parmesan cheese
1 tablespoon dried chives, if desired

INSTRUCTIONS

1. Preheat grill or grill pan to medium-high.

2. Combine mango, onion and cilantro in a bowl. Squeeze limes for juice; add agave (or honey) and ¼ teaspoon salt. Mix well and set aside.

3. Combine all spices and remaining ¼ teaspoon salt. Cut salmon into four equal pieces and wash hands. Coat both sides with cooking spray and spice mixture. Place salmon on grill and cook for 3-4 minutes on each side or until salmon is 145°F (or opaque and separates easily). Serve with mango salsa.

4. Cut cauliflower into florets and place in food processor; pulse until finely chopped (resembling rice). Transfer to medium bowl.

5. Place hominy in same food processor bowl; pulse until finely chopped, then stir into cauliflower.

6. Preheat large sauté pan on medium heat for 2-3 minutes. Place cauliflower mixture in pan and coat with cooking spray; cook and stir 2-3 minutes or until tender.

7. Remove pan from heat; stir in cheese and chives. Serve.

NOTES

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

MEDITERRANEAN GRILLED SWORDFISH

Mediterranean Grilled Swordfish

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Mediterranean grilled swordfish topped with a zesty Greek seasoning adds a special touch to this dish. Chef Tony and Michaela Bradley are joined by Joelle Caldwell, wife of general manager David Caldwell, to show us how to make this healthy meal on the latest segment of Gameday Grub.

INGREDIENTS

2 tablespoons olive oil
Juice from ½ lemon
½ teaspoon garlic, chopped
4 swordfish steaks (3/4-inch thick)
1 teaspoon Greek seasoning

INSTRUCTIONS

1. Preheat grill to medium-high.

2. Combine olive oil, lemon juice, and chopped garlic in medium bowl. Divide oil mixture in half; set aside one half.

3. Season fish with Greek seasoning and coat with oil mixture.

4. Grill fish 5-6 minutes on each side or until flesh is opaque and firm. Bruce with remaining oil mixture and 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.