Gameday Grub

GRILLED VEGETABLE BREAKFAST NAPOLEON

Grilled Vegetable Breakfast Napoleon

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

¼ cup olive oil
1 eggplant, cut crosswise into ½-inch-thick slices
2 zucchini, cut crosswise into ½-inch-thick slices
1 small red onion, cut into ½-inch-thick slices
Kosher salt and ground black pepper
4 tablespoons olive oil
8 large eggs
8 oz fresh water-packed mozzarella cheese, drained, sliced
2 ugly tomatoes, sliced
2 roasted red peppers
½ cup basil pesto
4 whole wheat English muffins, toasted

INSTRUCTIONS

  1. Heat grill pan over medium-high heat.

  2. Drizzle oil over eggplant, zucchini, and onion slices, then sprinkle with salt and pepper.

  3. Working in batches, grill vegetables until tender and grill marks appear, about 4 minutes per side. Cool completely.

  4. In a 10-inch sauté pan heat 2 tablespoons oil over medium heat.

  5. Divide eggs into custard cups.

  6. When oil shimmers, slip 4 eggs into sauté pan. Cover with lid and cook 4-5 minutes. Repeat with remaining eggs.

  7. Stack 2 slices eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted in center of plate. Sprinkle with salt and pepper. Spoon pesto over each stack of vegetables. Place eggs on top and serve with whole wheat English muffins.

BUTTER-BASTED ROSEMARY STEAKS WITH BAKED RISOTTO

Butter-Basted Rosemary Steaks with Baked Risotto

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

No matter the weather outside, enjoy a tender, juicy steak seared on the stove top and made extra special with decadent butter and fragrant rosemary. Serve with cheesy, baked risotto.

INGREDIENTS

1 ½ lb boneless grilling steaks (Ribeye, NY Strip)
Cooking spray
½ teaspoon ground black pepper
3 cloves garlic, smashed
4 tablespoons salted butter
2 sprigs rosemary
½ teaspoon coarse sea salt

INSTRUCTIONS

  1. Coat steaks with spray, then season with pepper.

  2. Preheat large sauté pan over medium-high.

  3. Place steaks in pan; sear 2-3 minutes on each side. Add butter, garlic and rosemary; cooking garlic 1 minute. Move garlic and rosemary on top steaks. Spoon butter over steaks, to baste, 2 minutes.

  4. Remove steak from pan; rest 5 minutes before slicing to serve.

SOUTHERN FRIED CHICKEN

Southern Fried Chicken

120

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

2 cups self-rising flour
¼ cup fresh ground black pepper
1 cup kosher salt
¼ cup garlic powder
2 teaspoons onion powder
4 chicken breasts
Kosher salt and ground black pepper
1 quart buttermilk
1 cup hot red pepper sauce
2 quarts canola oil

INSTRUCTIONS

  1. Combine flour, pepper, garlic powder, and onion powder in a large mixing bowl; transfer to large paper bag.

  2. Whisk buttermilk with hot sauce in a large mixing bowl.

  3. Season chicken with salt and pepper; soak in buttermilk mixture 2-4 hours. Remove from buttermilk; place in flour mixture in paper bag. Shake to coat chicken. Remove from flour mixture; soak in buttermilk 30 additional minutes. Place chicken back in paper bag; shake to coat with flour.

  4. Heat oil to 360°F in a deep heavy bottomed pot. Do not fill pot more than halfway full.

  5. Fry chicken until brown and crisp, around 8-10 minutes. Turn chicken over and fry additional 5 minutes. Check temperature to read 165°F. Remove from oil and drain on paper-bag-lined platter.

  6. Serve chicken drizzled with honey and with favorite potato salad.

SERRANO HAM AND QUESO FRESCO AREPAS

Serrano Ham and Queso Fresco Arepas

20

Minutes Prep Time

25

Minutes Cook Time

4

Servings

INGREDIENTS

1 cup vegetable oil
1 cup masa harina
1 teaspoon adobo seasoning
Pinch sugar
1 cup milk, warm
1 tablespoon bacon grease
¾ cup queso blanco, grated, divided (plus ¼ cup for topping)
⅓ cup chopped serrano ham
1 tablespoon minced jalapeno
1 teaspoon minced garlic
Sour cream
Salsa

INSTRUCTIONS

  1. Heat oil in a large heavy bottom sauté pan over medium heat.

  2. Combine masa, adobo seasoning, and sugar in a large mixing bowl. Whisk in milk, using as few strokes as possible; add bacon grease, 1/2 cup Queso Blanco, ham, jalapeno, and garlic; stir to combine, being careful not to overwork dough.

  3. Form dough into small balls; form into smooth patties 4-inches in diameter, about 1/2-3/4 inch thick. Refrigerate until ready to use.

  4. Cook arepas in batches until golden, about 6 minutes per side, turning and lowering heat as necessary if browning to quickly; press down with a spatula to flatten slightly. Remove and drain on paper towels; season lightly with adobo seasoning. Repeat with remaining batter, adding more oil as needed. Sprinkle each arepa with some of remaining cheese; serve hot with sour cream and salsa.

CHORIZO STUFFED PORK TENDERLOIN WITH MANGO GASTRIQUE

Chorizo Stuffed Pork Tenderloin with Mango Gastrique

10

Minutes Prep Time

10

Minutes Cook Time

4

Servings

INGREDIENTS

1 fresh chorizo sausage
2 slices white bread, crust removed, torn into small pieces
1 shallot
3 cloves garlic
1 red bell pepper, small dice
1 jalapeno pepper, fine mince
1 tablespoon fresh thyme leaves
Kosher salt and ground black pepper
1 pork tenderloin, butter-flied, pounded
1 tablespoon grape seed oil
1 cup sugar
1 cup vinegar

INSTRUCTIONS

  1. Preheat medium sauté pan over medium heat and oven to 350°F.

  2. Remove sausage from casing; place into sauté pan. Break up sausage with a wooden spoon, or spatula; cook to render fat until sausage is cooked through. Remove sausage from pan and drain on a paper towel.

  3. Add shallots, garlic, and peppers to pan; cook 4–5 minutes to sweat vegetables. Add vegetables to a mixing bowl with bread, thyme, and sausage; mix well. Season stuffing with salt and pepper to taste.

  4. Season pork with salt and pepper on both sides. Place stuffing along center length of pork; roll up and truss with butchers twine.

  5. Add grape seed oil to pan; sear pork on all sides. Place pan in oven; cook until internal temperature 140°F. Remove from oven; cover with foil and rest 10–15 minutes.

CHICKEN SHAWARMA WITH QUICK PICKLED CUCUMBERS AND YOGURT

Chicken Shawarma with Quick Pickled Cucumbers and Yogurt

15

Minutes Prep Time

15

Minutes Cook Time

6

Servings

INGREDIENTS

CHICKEN SHAWARMA

2 teaspoons paprika
2 teaspoons ground cumin
½ teaspoon ground allspice
1 teaspoon ground turmeric
3 cloves garlic grated
¼ small red onion grated
1 tablespoon grated fresh ginger
½ teaspoon ground cinnamon
Kosher salt and cayenne pepper
¼ cup olive oil
2 lb boneless skinless chicken thighs
6 12-inch bamboo skewers, soaked in water
Parsley leaves and dill sprigs
Sliced tomato
Warm flatbread

QUICK PICKLED CUCUMBER

1 European cucumber ½-inch slices
1 lemon sliced thinly
3 cloves garlic sliced
1 shallot sliced
2 tablespoons granulated sugar
3 tablespoons salt
½ cup white vinegar

YOGURT SAUCE

1 cup whole milk Greek-style yogurt
¼ cup tahini
½ lemon juice
1 clove garlic grated
Salt and freshly ground black pepper to taste

INSTRUCTIONS

CHICKEN SHAWARMA

  1. Combine paprika, cumin, allspice, turmeric, garlic, onion, ginger, cinnamon, 2 teaspoons salt, cayenne, and olive oil in a medium bowl. Mix until smooth. Set aside.

  2. Pound chicken thighs to ½-inch thickness. Cut into 1 ½-inch squares. Toss with spice paste until all pieces are coated. Transfer to a zip-top bag and seal; refrigerate at least one hour.

  3. Heat grill or grill pan over medium heat. Thread chicken pieces tightly onto bamboo skewers. Grill, turning regularly, until charred lightly and cooked to 165°F. Pull chicken from skewers and serve alongside herbs, tomato, flatbread, cabbage, pickled cucumbers, and yogurt sauce.

QUICK PICKLED CUCUMBER

  1. Place sliced cucumber in a heatproof bowl; set aside.

  2. Combine lemon, garlic, shallot, sugar, salt, and vinegar in a small saucepot. Heat over medium just long enough to dissolve the salt and sugar. Strain over cucumbers, cover and refrigerate until cool.

YOGURT SAUCE

  1. Stir all ingredients in small bowl until smooth. Season to taste with salt and pepper.

CHIPOTLE CHICKEN AND PINEAPPLE KABOBS

Chipotle Chicken and Pineapple Kabobs

20

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

1 tablespoon chipotle in adobo
2 limes zested, juiced
1 tablespoon garlic minced
1 tablespoon tarragon minced
¼ cup extra virgin olive oil
Kosher salt and ground black pepper
2 lb chicken boneless skinless chicken breast, large dice
1 large pineapple peeled, cored, large dice
1 large red bell pepper large dice
18 6-inch wooden skewers

INSTRUCTIONS

  1. Whisk together chipotle peppers, lime juice and zest, garlic and tarragon. Slowly whisk in oil; season marinade to taste with salt and pepper.

  2. Toss chicken pieces in marinade; refrigerate 15-20 minutes.

  3. Preheat grill to medium-high heat.

  4. Assemble kabobs starting with a piece of bell pepper, add a piece of chicken and then pineapple. Repeat until each skewer is full.

  5. Grill kabobs 3 minutes on each side, or until chicken is 165°F. Serve right off the grill.

ITALIAN SHRIMP AND ROSEMARY SPIEDINI

Italian Shrimp and Rosemary Spiedini

30

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

¼ cup extra virgin olive oil
2 tablespoons lemon juice
3 cloves garlic minced
1 tablespoon rosemary minced
1 ½ lb extra-large shrimp peeled, deveined
Kosher salt and ground black pepper
8 9-inch skewers

INSTRUCTIONS

  1. Whisk together oil, lemon juice, garlic, and rosemary in a large bowl. Add shrimp; gently toss to coat shrimp. Refrigerate 15 minutes.

  2. Heat grill to medium-high.

  3. Remove shrimp from refrigerator; skewer 3-4 per skewer. Season with salt and pepper to taste. Grill shrimp 2-3 minutes on each side. Remove from grill to serving platter.

KOREAN BARBEQUE TACOS

Korean Barbeque Tacos

45

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

6 large cloves garlic
1 white onion rough top
¾ soy sauce
¾ cup light brown sugar
¼ cup sesame oil
1 bunch green onions sliced thin, reserve green part
2 lb skirt steak
8 flour tortillas
2 cups green leaf lettuce shredded
1 jalapeno sliced thin
1 tablespoon sesame seeds toasted
1 cup crema

INSTRUCTIONS

  1. Place garlic and onion in food processor; puree until smooth. Add soy sauce, sugar, sesame oil, and white portion of green onions; blend until smooth. Add to zip top plastic bag with skirt steak; marinate steak 30-45 minutes.

  2. Remove steak from marinade; pat dry. Warm to room temperature, 30 minutes.

  3. Heat grill to medium-high heat. Place steak on grill, 4-5 minute per side; remove from grill to cutting board and rest 10 minutes. Slice steak in this slices against the grain.

  4. Warm tortillas on grill. Assemble tacos by adding meat to tortilla along with lettuce, jalapeno, sesame seeds and crema.

ROASTED PORK TENDERLOIN WITH PEACH JAM

Roasted Pork Tenderloin with Peach Jam

30

Minutes Prep Time

30

Minutes Cook Time

4

Servings

INGREDIENTS

½ cup apple cider vinegar
2 cups sugar
½ jalapeno pepper seeded
1 cinnamon stick
1 inch ginger sliced
1 lb frozen peaches 1-inch pieces
1 box pectin
1 ½ pork tenderloin trimmed
2 tablespoons Caribbean spice blend
3 tablespoons vegetable oil

INSTRUCTIONS

PEACH JAM INSTRUCTIONS

  1. Add vinegar, sugar in a 4 quart sauce pot over high heat. Heat to a boil; reduce heat to a simmer. Add pepper, cinnamon, and ginger; heat to a boil. Add peaches and pectin; stir for 2 minutes.

  2. Transfer mixture to a bowl; refrigerate 2-3 hours. Remove pepper, cinnamon, and ginger.

PORK TENDERLOIN INSTRUCTIONS

  1. Season pork with spice blend.

  2. Heat sauté pan over medium-high heat. Add oil; sear pork 4 minutes on all sides, or until internal temperature is 145°F. Remove from pan and rest 10 minutes.

  3. Slice pork and serve with peach jam.

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.

LAMB SLIDERS WITH FETA CHEESE SPREAD

Lamb Sliders with Feta Cheese Spread

20

Minutes Prep Time

20

Minutes Cook Time

8

Servings

INGREDIENTS

3 oz feta cheese
2 oz cream cheese softened
3 tablespoons fresh mint leaves
2 tablespoons fresh cilantro leaves
1 jalapeño seeded and minced
1 lemon zested and juiced, divided
1 lb ground lamb
½ teaspoon ground cumin
2 tablespoons garlic paste
1 teaspoon rosemary finely chopped
Kosher salt and ground black pepper
Olive oil
8 thin red onion slices
8 slider buns lightly toasted

INSTRUCTIONS

  1. Blend feta cheese, cream cheese, mint, cilantro, jalapeño and lemon juice in food processor. Season to taste with salt. Refrigerate until ready to use.

  2. Thoroughly mix lamb, cumin, garlic paste, rosemary, and lemon zest in a medium bowl. Shape into 8 (2 oz) patties; chill 20 minutes.

  3. Preheat grill (or grill pan) on high heat.

  4. Grill lamb patties, flipping once, until internal temperature reaches 160°F. Transfer patties to slider buns, top with red onion. Scoop a portion of the feta mixture on each slider; garnish with fresh herbs.

MOROCCAN LAMB APRICOT KABOBS

Moroccan Lamb Apricot Kabobs

30

Minutes Prep Time

60

Minute Cook Time

2

Servings

INGREDIENTS

LAMB INGREDIENTS

¼ cup extra virgin olive oil
3 tablespoons lime juice
1 tablespoon honey
2 cloves garlic minced
¼ cup harisa
1 ½ lb boneless leg of lamb trimmed, 1-inch pieces
16 dried apricots
Kosher salt and ground black pepper
8 9-inch skewers

HARISA INGREDIENTS

2 oz dried guarillo chiles
2 oz dried Anaheim chiles
5 large cloves garlic
2 tablespoon water
2 tablespoon extra virgin olive oil
½ teaspoon ground caraway seeds
¼ teaspoon ground coriander seeds
1½ teaspoons kosher salt

INSTRUCTIONS

  1. Whisk together oil, lime juice, honey, garlic and harisa in a medium mixing bowl. Add lamb; toss to coat. Marinate lamb overnight in refrigerator.

  2. Remove from refrigerator; warm to room temperature, 30 minutes.

  3. Add apricot to microwave proof bowl; cover with water. Heat 3 minutes; remove form water and cool to room temperature.

  4. Thread 3 pieces of lamb and 2 apricots onto skewers, alternating. Season kabobs with salt and pepper. Grill 3 minutes on each side. Remove from grill and serve.

  5. Soak chiles in warm water for 45 minutes; drain and remove stems and seeds. Place in food processor with garlic, water, and oil; blend until smooth paste forms. Add caraway, coriander seeds, and salt; blend to incorporate.

BUFFALO CHICKEN FLATBREAD PIZZA

Buffalo Chicken Flatbread Pizza

10

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

BUFFALO DIP

1½ cups wing sauce
8 oz cream cheese
½ cup heavy cream
¼ cup cilantro chopped
1 sweet onion chopped fine
Kosher salt and ground black pepper
1 rotisserie chicken shredded

COLE SLAW

¼ cup white vinegar
¼ cup sugar
1 teaspoon ground mustard
½ cup mayonnaise
1 teaspoon celery seed
1 teaspoon onion powder
Kosher salt and ground black pepper
1 bag shredded slaw mix

FLATBREAD

1 premade pizza dough
1 tablespoon olive oil
3 cups sharp cheddar cheese shredded

INSTRUCTIONS

BUFFALO DIP

  1. Add ingredients into a large mixing bowl; mix until well combined. Season with salt and pepper to taste.

COLE SLAW

  1. Place vinegar and sugar into a small sauce pot; place on grill. Cook, stirring occasionally, until sugar is fully dissolved. Remove from heat; stir in ground mustard and cool to room temperature.

  2. Add mayo, celery seed, and onion powder; stir until mixture is creamy and smooth.

  3. Mix slaw mix and dressing in a mixing bowl; toss until well combined. Season slaw with salt and pepper to taste.

FLATBREAD

  1. Preheat grill over medium-high heat.

  2. Work dough to desired size. Brush one side with olive oil. Place oil side on grill; cook until light golden brown. Remove from grill; brush uncooked side with oil; grill until light brown. Remove from grill.

  3. Spread buffalo dip onto pizza dough; sprinkle with cheddar cheese and chicken. Top with more cheddar cheese. Slide pizza on grill and lower top; cook 4-5 minutes. Remove from grill; top with cole slaw and additional wing sauce.

DORO WAT CHICKEN WINGS

Doro Wat Chicken Wings

60

Minutes Prep Time

60

Minutes Cook Time

4

Servings

These crispy chicken wings get their sweet and spicy flavor using Doro Wat spices. This episode of with Jacksonville Jaguars player Dawuane Smoot in the kitchen with Publix’s Chef Tony show a new take on an old classic.

INGREDIENTS

CHICKEN WINGS

20 chicken wings, blanched in fryer
4 tablespoons unsalted butter
2 large onions, julienned
6 cloves garlic, minced
2 teaspoons cayenne pepper
1 teaspoon ground cardamom
1 teaspoon ground cumin
1 teaspoon ground fennel
1 teaspoon ground nutmeg
½ cup African Berbere sauce
¼ cup tomato paste
2½ cups chicken stock
4 hard-boiled eggs, pierced with a fork Kosher salt and ground black pepper
2 quarts vegetable oil
½ cup cilantro, chopped

BERBERE SAUCE

5 tablespoons dried red pepper flakes
1 tablespoon cumin seed
1 tablespoon black peppercorns
2 teaspoons kosher salt
4 cardamom pods
½ teaspoon dried oregano
½ teaspoon ground nutmeg
2 teaspoons whole cloves
½ teaspoon ground cinnamon
2 teaspoons allspice berries
2 teaspoons coriander seeds
1 ¼ cups cayenne pepper
3 tablespoons paprika
6 cloves garlic, minced
2 cups water
3 tablespoons vegetable oil

BUTTERMILK RANCH DRESSING

½ yellow onion
3 cloves garlic
¼ cup semi-dried parsley
⅛ cup semi-dried chives
2 teaspoons ground celery seed
1 cup buttermilk
1 cup sour cream
1 cup mayonnaise
Kosher salt and ground black pepper

INSTRUCTIONS

CHICKEN WINGS

  1. Heat a large Dutch oven over medium-high heat; melt butter.

  2. Add onions, garlic, and spices; cook 15 minutes, stirring frequently.

  3. Add Berbere sauce and tomato paste; cook 5 minutes.

  4. Nestle wings into Dutch oven; add stock and heat to a boil over high heat. Reduce heat to medium; simmer chicken 1 hour.

  5. Add eggs and cook 10 minutes.

  6. Remove eggs and cut in half.

  7. Remove wings to a baking sheet to cool.

  8. Season stew with salt and pepper to taste; puree until smooth.

  9. Heat oil to 360⁰F. Fry wings 5 minutes to crisp skin. Add to pureed sauce and toss to coat.

  10. Serve on a platter with eggs; garnish with cilantro.

BERBERE SAUCE

  1. Place first 11 ingredients in a large sauté pan and cook over medium heat, stirring constantly. Toast until aroma fills the air and color has darkened slightly, about 5 minutes. Transfer to a food processor and set aside.

  2. Place cayenne pepper and paprika in same pan over medium heat for 5 minutes stirring constantly. Add cayenne mixture to spice mixture in food processor. Add water, garlic, and oil; puree until smooth, stopping occasionally to scrape down sides.

  3. Return pureed mixture to sauté pan and cook over medium-low heat for 15 minutes stirring frequently to prevent sauce from burning. Remove sauce from heat and cool to room temperature. Store in a tightly sealed container in refrigerator for up to 5 months.