RED QUINOA WITH ROASTED VEGETABLES AND WALNUT TAHINI

Red Quinoa with Roasted Vegetables and Walnut “Tahini”

20

Minutes Prep Time

45

Minutes Cook Time

4

Servings

Chef Kathleen Blake from The Rusty Spoon in Orlando prepares this vegetable based dish bursting with a variety of flavors. Watch the Quinoa with Roasted Vegetables video for her special tips.

INGREDIENTS

QUINOA

1 cup quinoa or red quinoa
2 cups water
¼ teaspoon salt

WALNUT TAHINI

1 cup toasted walnuts
Lemon juice
¼ cup plain Greek yogurt
2 tablespoons olive oil
Salt and pepper

ROASTED VEGETABLES

1 butternut squash, peeled and cubed
2 granny smith or heirloom apples, diced small
½ cup Brussels sprouts, cut in half
½ cup olive oil
1 teaspoon each of chopped thyme and rosemary
1 teaspoon chopped garlic
Salt and pepper to taste
Watercress or sunflower sprouts for garnish

INSTRUCTIONS

1. Bring salted water to a boil in a saucepan. Stir in the quinoa and reduce to a simmer. Cover and cook until water is almost evaporated and the spiral like germ becomes visible (about 15 min.). Drain.

2. Peel butternut squash. If you microwave the whole butternut for 2 minutes it is easier to peel. Cut into roughly 1/2 inch cubes. You can also find cubed butternut squash in your frozen food section at the grocer.

3. Toss Brussels sprouts and butternut with olive oil, salt and pepper, and garlic and roast in 400 degree oven until tender and golden, about 20 minutes. Add diced apples and roast for another 5 minutes so the apples are not too soft. Alternately, the vegetables can be finished off in a sauce pan over a medium flame.

4. Prepare the walnut sauce.

5. Chop walnuts small and add to blender with lemon juice and pulse. Add the yogurt and olive oil and continue until you have a smooth puree. Add salt and pepper to taste.

6. To plate, toss the quinoa with a small amount of the walnut tahini. Add the roasted vegetables, fresh herbs like chives or parsley or fresh sage. Place a spoonful of the tahini on a plate and top with the quinoa pilaf.

7. Garnish with cracked black pepper and greens.

NOTES

Chef Kathleen Blake of The Rusty Spoon, Orlando

As seen on The Daily Chew

FRIED ARTICHOKES WITH PESTO AIOLI

Fried Artichokes with Pesto Aioli

20

Minutes Prep Time

10

Minutes Cook Time

4

Servings

Vegetable lovers will scoop these Fried Artichokes with Pesto Aioli up in a hurry. We think they’ll even tempt those who aren’t so crazy about veggies. So be sure to cook up plenty.

INGREDIENTS

ARTICHOKES

1 can Alessi Quartered Artichoke Hearts, drained
½ cup Vigo Pure Olive Oil
1 cup all-purpose flour
2 eggs, beaten
1 cup Vigo Italian Seasoned Breadcrumbs

Pesto Aioli

3 tablespoons mayonnaise
1 tablespoon Alessi Pesto
1 teaspoon fresh lemon juice

INSTRUCTIONS

1. Whisk all Pesto Aioli ingredients together in a small bowl.

2. Cover and refrigerate until ready to serve.

3. Place drained artichokes on paper towel and pat dry to remove extra moisture.

4. Pour enough olive oil to completely cover bottom of a large frying pan and heat on medium-high.

5. Place the flour, eggs and breadcrumbs into three separate shallow dishes. Dredge artichoke hearts in the flour, then the eggs, and then the breadcrumbs.

6. Fry the breaded artichoke hearts in batches until golden brown on both sides. Add more olive oil to the pan as needed.

7. Drain fried artichoke hearts on paper towel and serve immediately with Pesto Aioli.

NOTES

Courtesy of Chef John Barbie and Vigo Importing Company, Tampa, FL.

PECAN CRUSTED FLUKE

Pecan Crusted Fluke

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

This fish dish has a crusty topping made from pecans and other ingredients, plus a delicious lemon butter sauce. Watch as Executive Chef Greg Richie of Soco restaurant in Orlando shows us how he prepares Pecan Crusted Fluke with a Lemon Butter Sauce.

INGREDIENTS

FISH

4 6 oz. Fluke filets, skinned & deboned
1 cup pecans, lightly chopped
½ cup unsalted butter, softened
6 oz. panko
1 teaspoon salt
¼ teaspoon pepper

LEMON BUTTER SAUCE

¼ cup white wine
¼ cup white vinegar
2 tablespoon shallot, minced
⅓ cup heavy cream
8 oz. butter, unsalted, diced into small cubes
¼ teaspoon salt
⅛ teaspoon white pepper
1 lemon, juiced

INSTRUCTIONS

1. Mix the pecans and other topping ingredients in a mixing bowl. Reserve.

2. For the sauce - in a small saucepan, reduce vinegar, wine & shallot until thick and tight.

3. On medium heat, slowly add butter piece by piece, whisking constantly until smooth and emulsified.

4. Add lemon juice.

5. Strain sauce and reserve.

6. Preheat a non-stick pan to medium heat.

7. Season fish. Spread pecan mix over top half of fish.

8. Place fish in pan until pecan crust becomes golden brown.

9. Turn fish over and continue cooking until just cooked through.

10. Serve with rice or other starch and vegetable of your choice. (Soco uses Carolina Gold rice and grilled okra)

11. Plate with rice, fish, sauce, vegetable, and your favorite garnishes.

NOTES

Executive Chef Greg Richie of Soco, Orlando

Check the Peoples Gas blog for a hush puppy recipe to serve with this dish.

As seen on The Daily Chew

ROASTED QUAIL UNDER BRICK

Roasted Quail under Brick

15

Minutes Prep Time

10

Minutes Cook Time

2

Servings

If you are looking for a poultry dish that’s a bit out of the ordinary but truly scrumptious, try this Roasted Quail under Brick recipe from Chef Kathleen Blake of The Rusty Spoon restaurant.

INSTRUCTIONS

4 quails (ask butcher to remove backbones)
½ teaspoon garlic
½ teaspoon rosemary, thyme, parsley
4 tablespoons extra virgin olive oil -2 for marinade, 2 for cooking
Salt/pepper to taste

INGREDIENTS

1. Marinate the quail in garlic, herbs, 2 tablespoons of olive oil, salt and pepper.

2. Heat a large sauté pan. Add 2 tablespoon oil and place quail breast side down in pan.

3. Place a sheet of parchment over the quail and press another sauté pan on top of parchment and press down on quail to ensure a crisp skin.

4. When crisped on one side, flip the quail over and repeat on other side.

5. Quail can then be placed in a 400 degree oven for 10 minutes to finish cooking.

6. Brush the pomegranate molasses over the quail and pop back into the oven for just a few minutes uncovered to caramelize the quail.

NOTES

Chef Kathleen Blake, The Rusty Spoon, Orlando

As seen on The Daily Chew

APPLE CIDER BRINED PORK CHOPS

Apple Cider Brined Pork Chops

10

Minutes Prep Time

10

Minutes Cook Time

6

Servings

Here’s a tender and tasty way to serve that popular family standard – pork chops. Chef Kevin Fonzo of K Restaurant in Orlando shows us how to make and use a brine to add flavor and tenderize the meat. He suggests serving the pork chops with his Apple, Sausage and Chestnut Stuffing recipe. (For the stuffing recipe, see the first five steps of this recipe on our blog.)

INGREDIENTS

6 8-ounce pork chops
4 cups apple cider
3 ½ cups water
½ cup salt
½ cup brown sugar
1 tablespoon pepper
1 cinnamon stick
1 bay leaf
2 tablespoons oil

INSTRUCTIONS

1. In a medium size sauce pot bring all ingredients, except pork chops, to a boil. Cook until sugar & salt dissolves. Allow to cool. Add pork chops to brine liquid. (Brine up to 4 hours but no longer than 2 days.)

2. Remove pork chops from brine and pat dry with paper towels.

3. Heat large sauté pan and add 2 tablespoons oil.

4. Add pork chops to hot sauté pan.

5. Cook for approximately 4-5 minutes per side or until pork has an internal temperature of 150 degrees F.

NOTES

Serve with Apple, Sausage and Chestnut Stuffing.

Courtesy of Kevin Fonzo, Chef & Owner of K Restaurant, Orlando

As seen on The Daily Chew

HOT LOBSTER AND CRAB DIP

Hot Lobster and Crab Dip

15

Minutes Prep Time

45

Minutes Cook Time

8

Servings

This recipe is a real treat to serve friends and family while you’re cheering for your favorite team. It’s elegant but easy to make so you can spend more time with the fans. They’ll be asking for more of this Lobster and Crab Dip. Watch as Chef Tony explains the process. The recipe is below.

INGREDIENTS

2 tablespoons unsalted butter
1 onion, chopped
3 (5oz.) lobster tails, meat removed & chopped
3 cups heavy cream
6 large egg yolks
1 cup grated Parmesan cheese
8 oz. crab claw meat
8 oz. lump crabmeat
Kosher salt and ground black pepper
¼ cup panko breadcrumbs

INSTRUCTIONS

1. Preheat oven to 325 degrees.

2. In a large sauté pan over high heat melt butter. Add onions and sauté until tender, about 8 minutes. Add lobster meat and cook 2 minutes. Remove pan from heat and cool.

3. Heat cream to a boil with lobster shells in a 3-quart sauce pot. Reduce heat to medium and simmer cream until reduced by half.

4. Whisk eggs in a large mixing bowl. Slowly add hot cream to eggs while whisking. Remove lobster shells and return cream mixture to pot. Over medium heat whisk, slowly adding parmesan cheese until mixture thickens, temperature should be 180°F. Remove from heat and season to taste with salt and pepper. Fold in crab meat and lobster mixture.

5. Grease a 13 x 9-inch casserole dish. Pour mixture casserole dish. Top with breadcrumbs and bake 15-25 minutes. Serve hot with crackers or bread.

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 head coach Gus Bradley.

STOUT BATTERED FISH

Stout Battered Fish

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

If you ever wanted to cook fish like the British favorite fish and chips, then try Chef Tony’s recipe for Stout Battered Fish. It’s simple and you’ll end up with a flaky fish fried in a crispy, light batter. Watch the video and then get busy cooking!

INGREDIENTS

1 quart canola oil
1 pound cod, cut into 2 oz. pieces
Kosher salt and ground black pepper
½ cup cake flour
1½ cups all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon mustard powder
½ teaspoon cayenne pepper
2 teaspoon sea salt
1 tablespoon cornstarch
12 ounces stout, cold

INSTRUCTIONS

1. Heat oil in a heavy-bottomed pot to 350 degrees. Heat oven to 200 degrees.

2. Pat cod dry and season both sides with salt and pepper.

3. Whisk next 7 ingredients together in a large bowl until combined. Remove ½ cup of mixture and stir in cornstarch. Add to mixture.

4. Slowly pour beer into remaining mixture, whisking until smooth and desired consistency, or drip light ribbon trails over remaining batter.

5. Dredge seasoned fish in reserved flour shaking off excess. Dip fish into batter and allow excess batter to drip off. Submerge 3-inches of fillet into oil until oil bubbles. Release fish into the oil. Fry fish until browned and crispy on all sides.

6. Remove from oil with a spider, or slotted spoon, and transfer to a wire rack over a paper towel lined baking sheet. Sprinkle with salt. Place baking sheet in a 200 degree oven and hold until ready to serve.

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.

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.

MINI LEMON PORK TENDERLOIN SANDWICHES

Mini Lemon Pork Tenderloin Sandwiches

15

Minutes Prep Time

45

Minutes Cook Time

24

Servings

This week on Chef Tom’s Game Day Grub video, he shows how to prepare mini pork tenderloin sandwiches with a a lemon tarragon mayo. They are simple to make, plus the minis are easy to serve and eat while you’re watching your favorite sports team on TV.

INGREDIENTS

1 whole pork tender loin
2 dozen King Hawaiian rolls
Marinade
½ cup vegetable oil
¼ cup fresh lemon juice
1 tablespoon sugar
½ teaspoon salt
⅛ teaspoon ground red pepper
1 teaspoon fresh garlic, minced
Tarragon Lemon Mayonnaise
1 cup mayonnaise
1 clove garlic, minced
1 tablespoon lemon, juiced & zested
⅛ teaspoon tarragon leaves, chopped
Kosher salt & fresh ground black pepper

INSTRUCTIONS

1. Combine all mayonnaise ingredients and chill.

2. Combine marinade ingredients in a large zip-top freezer bag or shallow dish; add tenderloin and seal or cover, and chill from 30 minutes up to 4 hours.

3. Remove pork from marinade, discarding marinade.

4. Brown pork on top of stove.

5. Place pork on rack of broiler pan that has been sprayed with non-stick cooking spray.

6. Bake pork at 400 degrees for 35 to 40 minutes, or until a thermometer registers 160 degrees. Let stand for 10 minutes.

7. Cut pork into thin slices; serve with dinner rolls and tarragon lemon mayonnaise.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

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

Joelle Caldwell is the wife of general manager David Caldwell and Darcy Wash is married to the defensive line coach Todd Wash.

BEER BRAISED BRATS WITH MANGO AND JICAMA SLAW

Beer Braised Brats with Mango & Jicama Slaw

10

Minutes Prep Time

20

Minutes Cook Time

4

Servings

Here’s another great recipe for your friends and family to enjoy while supporting your favorite sports team. It’s the latest in our Game Day Grub series from Chef Tony. Braised brats with mango and jicama slaw – a flavorful combo that will please the crowd and is simple to prepare.

 INGREDIENTS

2 tablespoon olive oil
1 large Vidalia onion
1 teaspoon whole black peppercorns
1 bay leaf
2 pounds bratwurst
1 pint beer
1 mango, julienned
1 small jicama, peeled & julienned
1 red bell pepper, seeded & julienned
1 jalapeño, julienned thin
¼ cup cilantro, chopped
½ cup fresh lime juice
2 tablespoons sugar
Kosher salt & ground black pepper
4 soft hot dog buns
Spicy mustard

INSTRUCTIONS

1. In a Dutch oven over medium heat, add oil, onions, peppercorns and bay leaf. Add brats and sauté until sausages begin to brown and onions soften.

2. Add ale and cook on low 15 minutes.

3. Add all remaining ingredients, except buns, in a mixing bowl and refrigerate until ready to serve.

4. Serve bratwurst with slaw on soft rolls with spicy mustard.

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 head coach Gus Bradley.

Kim Mallory wife of Mike Mallory, Special Teams Coordinator for the Jaguars.

ASIAN CHICKEN SALAD

Asian Chicken Salad

15

Minutes Prep Time

60

Minutes Cook Time

4

Servings

Here’s a colorful and very flavorful recipe for Asian Chicken Salad. It’s the latest of our Game Day Grub series from Chef Tony. Watch the video to learn how to prepare this simple but tasty dish.

INGREDIENTS

CHICKEN SALAD

4 limes, zested & juiced
1 teaspoon fresh ginger, minced
1 teaspoon fish sauce
1 tablespoon cilantro, chopped
2 oz. grape seed oil
1 whole roasted chicken, shredded
12 oz. shelled edamame beans
2 ears of corn, roasted & cut from cob
2 oz. shredded carrots

VINAIGRETTE

1 oz. rice wine vinegar
2 scallions, thinly sliced
½-inch ginger, peeled & minced
2 garlic cloves, minced
1 tablespoon cilantro, chopped
2 oz. grape seed oil
Kosher salt & ground black pepper

INSTRUCTIONS

1. In a large bowl combine lime zest and juice, ginger, fish sauce and cilantro. Slowly whisk in oil. Marinate roasted chicken 1 hour.

2. Toss edamame beans, corn and carrots into chicken mixture.

3. In a small bowl, combine vinegar, scallions, ginger, garlic and cilantro. Slowly drizzle in oil while constantly whisking. Taste for seasoning and tartness.

4. Toss vinaigrette with edamame mixture to coat evenly. Adjust seasoning to taste with salt and pepper before serving.

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 head coach Gus Bradley.

Darcy Wash is married to the defensive line coach Todd Wash.

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.

CHORIZO AND SHRIMP QUESO FUNDIDO

Chorizo and Shrimp Queso Fundido

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

In case you missed the recipe for Chorizo and Shrimp Queso Fundido, here it is. Chef Tony and Michaela Bradley cook up this delicious Mexican dish to serve on tortillas or chips. Game Day Grub for your fans at home to enjoy while watching the game.

INGREDIENTS

1½ cups Mexican chorizo, rendered
½ pound 26-30 raw shrimp, butterflied
½ cup poblano chilies, roasted & julienned
½ cup Spanish onion, roasted &julienned
2 tablespoons fresh cilantro, chopped
½ cup Monterey jack cheese
½ cup white cheddar cheese
½ cup mozzarella cheese
Kosher salt & fresh ground black pepper
12 flour tortillas

INSTRUCTIONS

1. Preheat oven to 425 degrees.

2. In a mixing bowl, combine Mexican chorizo, shrimp, poblano chilies, onion and cilantro and mix well. Place in an oven safe casserole dish.

3. In a separate bowl, combine Monterey jack, cheddar and mozzarella cheeses and mix well. Place cheese mixture on top of chorizo mixture and bake until cheese is melted and lightly browned, about 10-12 minutes. Serve hot with warm flour tortillas.

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 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.

HOT CATFISH AND SOUTHERN POTATO SALAD

Hot Catfish and Southern Potato Salad

20

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

2 lbs. catfish fillets
1 tablespoon freshly ground black pepper
2 tablespoons plus 4 tsp. kosher salt
4 large eggs
2 cups buttermilk
2 tablespoons vinegar-based hot sauce
2 cups all-purpose flour
2 quarts canola oil
3 tablespoons cayenne pepper
1 tablespoon dark brown sugar
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon paprika
4 slices white bread
Sliced dill pickles

INSTRUCTIONS

1. Season catfish with black pepper and 2 tablespoons salt. Lay on a baking sheet and cover. Refrigerate 3 hours.

2. Whisk eggs, buttermilk and hot sauce in a large bowl.

3. Whisk flour and remaining 4 teaspoons salt in another large bowl.

4. Fit a Dutch oven with fry thermometer. Pour in oil to measure 2-inches. Heat over

5. medium-high heat until thermometer registers 365°F.

6. Pat catfish dry. Working 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.

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 head coach Gus Bradley.

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

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.

CRISPY PORK TENDERLOIN SLIDER WITH CREAMY COLESLAW

Crispy Pork Tenderloin Slider with Creamy Coleslaw

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

This video segment of our Game Day Grub recipes has Chef Tony showing us how to make a Crispy Pork Tenderloin Slider served with Creamy Coleslaw. it’s a delicious combo that your friends and family will enjoy while watching the game.

INGREDIENTS

SLIDERS - MARINADE

½ cup grape seed oil
¼ cup fresh lemon juice
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon ground red pepper
1 teaspoon fresh garlic, minced
Sliders - 2 pork tenderloins, cleaned and cut into 2-inch slices
Kosher salt and ground black pepper
1 cup canola oil
1 cup all-purpose flour
3 eggs, beaten
2 cups panko bread crumbs
8 slider buns, sliced in half

COLE SLAW DRESSING

2 eggs
3 tablespoons sugar
1½ teaspoons all-purpose flour
½ teaspoon dry mustard
¼ cup cider vinegar
¼ cup water
1 tablespoon unsalted butter
3 tablespoons half and half

COLESLAW

6 cups shredded green cabbage
1 large carrot, shredded
1 celery stalk, finely chopped
1 small onion, finely chopped
½ green bell pepper, finely chopped
¼ cup fresh parsley, minced
1½ teaspoon celery seed
1 teaspoon black mustard seed
Kosher salt and ground black pepper

INSTRUCTIONS

PORK SLIDERS

1. Combine marinade ingredients in a large zip-top freezer bag. Add tenderloin and seal and refrigerate 4 hours.

2. Remove pork from marinade, discarding marinade, and pat dry. Using a meat tenderizer, pound meat to ¼-inch thickness. Season with salt and pepper.

3. Heat oil in a large sauté pan.

4. Set up a 3-stage breading station with flour, eggs and panko.

5. Dredge pork into flour, dip into eggs then bread crumbs. Place in oil and cook 3 minutes per side, until golden brown. Place on sliced slider bun and top with creamy coleslaw.

COLESLAW DRESSING

1. In a small sauce pan beat eggs thoroughly. Add sugar, flour and mustard. Add vinegar and water and beat to combine with egg. Add butter and heat over low heat, stirring constantly, until thick, about 8 minutes. Beat mixture until smooth.

2. Remove from heat and whisk in half and half. Season to taste with salt and pepper.

3. In a large bowl combine vegetables and toss with cooled dressing.

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 head coach Gus Bradley.

Amy Myslinski. Amy is the wife of Tom Myslinski, Strength & Conditioning Coordinator.

GRILLED PORK RIBS WITH PEACH BARBECUE SAUCE

Grilled Pork Ribs with Peach Barbecue Sauce

60

Minutes Prep Time

180

Minutes Cook Time

4

Servings

Chef James Carlin and Michaela Bradley show how to make some delicious Grilled Pork Ribs with Peach Barbecue Sauce. These ribs are finger-licking good and will be sure to please your friends and fans at home.

INGREDIENTS

PORK RIBS

2 slabs pork spare ribs, back membrane removed
2 cups dry chili rub
2 cups apple cider vinegar
2 cups barbecue sauce

PEACH BARBECUE SAUCE

1 tablespoon canola oil
1 small Vidalia onion, small dice
1 Fresno pepper, minced
1 lb. peaches, skinned and seeded, diced
¼ cup apple cider vinegar
¼ cup bourbon
3 tablespoons honey
2 tablespoons stone ground mustard
¾ teaspoon light brown sugar
⅛ tsp. dry mustard
Kosher salt and ground black pepper

INSTRUCTIONS

PEACH BARBECUE SAUCE

1. Heat a 2 quart saucepan over medium-high heat. Add oil, onions and Fresno pepper. Sauté until onion becomes translucent, about 10 minutes. Add peaches, vinegar and bourbon. Cook until peaches start to soften, 3 minutes. Add honey, mustard, brown sugar and dry mustard. Simmer sauce 30 minutes.

2. Puree mixture with a blender until smooth. Season sauce to taste with salt and pepper.

RIBS

1. Preheat oven to 300°F.

2. Rub ribs with chili rub and rest at room temperature 1 hour.

3. Mop ribs with vinegar. Place on baking sheet meat-side down. Roast in oven 1 hour. Remove from oven and flip ribs over. Mop with vinegar again. Roast in oven 1 hour. Remove from oven and mop one more time with vinegar. Place back in oven to roast 1 more hour.

4. Remove from oven into a deep container. Coat with half the barbecue sauce. Cover container tightly with a lid, or aluminum foil for 30 minutes.

5. Preheat grill to medium-high.

6. Place ribs on grill meat-side down 5 minutes. Flip ribs over and baste with remaining barbecue sauce. Remove from grill and place on a platter to 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.

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.

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.