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.

CAST IRON SEARED NEW YORK STRIP STEAK

Cast Iron Seared New York Strip Steak

15

Minutes Prep Time

10

Minutes Cook Time

1

Servings

In this video, Chef Tyson Grant from St. Petersburg’s Parkshore Grill shows you how to prepare a truly mouth-watering New York strip steak. The secret is to sear it first in a cast iron pan. The result is incredibly delicious!

INGREDIENTS

2 to 2 ½ inch thick Niman Ranch New York Strip*
Kosher salt and fresh-cracked black pepper
2 large cloves garlic, coarsely chopped
1 sprig fresh thyme
1 sprig fresh rosemary
1 tablespoon butter

INSTRUCTIONS

1. Season steaks on both sides liberally with salt and pepper.

2. Let steak reach room temperature.

3. Heat cast iron skillet on high heat until slightly smoking.

4. Add steak to pan and sear without moving for 4 to 5 minutes.

5. Flip steak and sear on all sides until browned, reduce heat to medium.

6. Add garlic, thyme, rosemary and butter to the pan.

7. Baste steak with melted butter and drippings from pan. Finish slow searing on medium heat for 2 to 3 minutes.

8. Remove steak and allow to rest on platter 5 minutes before serving.

NOTES

*Niman Ranch meats are available at select markets and online at nimanranch.com.

Recipe courtesy of Chef Tyson Grant, Parkshore Grill, St. Petersburg, FL.

CHICKEN FRIED NEW YORK STRIP STEAK

Chicken Fried New York Strip Steak

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Here’s a different and tasty take on a New York strip steak from Orlando’s Soco restaurant’s Executive Chef Greg Richie. The video will walk you through the steps to create this entree and suggested sides.

INGREDIENTS

STEAKS

4 New York strip steaks, 6 oz., cleaned of fat & sinew
¾ cup flour, seasoned with salt & pepper
2 eggs, beaten

GRAVY

1/3 cup flour
3 ½ cups whole milk
1 teaspoon of white truffle oil

INSTRUCTIONS

1. Preheat a large cast iron skillet with a ¼ inch of oil in the bottom. When some flour sprinkled into oil sizzles, it is ready for cooking.

2. Coat steak in the seasoned flour. Shake off excess and dip in eggs. Return steak to flour for a final dredge before frying.

3. Place steak into oil & cook on both sides until golden brown.

4. When cooked, remove from pan and place in 200 degree oven to keep warm while you make the gravy and vegetable.

5. Pour off the oil, reserving 2 oz.

6. Place 2 oz. of the oil back to the skillet.

7. Sprinkle the 1/3 cup flour evenly into the oil, forming a roux.

8. Whisk the flour into the oil.

9. Cook the roux until it becomes a light brown color.

10. Pour in the 3 ½ cups of milk, whisking constantly. Continue to cook, whisking, until the gravy is free of lumps. Cook a few minutes to remove the starchy taste. Season well with salt & pepper.

11. Stir in white truffle oil.

NOTES

Serve this steak with mashed Yukon Gold potatoes, gravy and Brussels sprouts, or another vegetable of choice.

Executive Chef Greg Richie, Soco, Orlando

As seen on The Daily Chew

GARLIC OLIVE OIL PASTA

Garlic Olive Oil Pasta

10

Minutes Prep Time

15

Minutes Cook Time

6

Servings

This quick and easy recipe for Garlic Olive Oil Pasta delivers a delightful dish that can stand on its own as an entree or serve as a side with meat, poultry or fish. The ingredients are ones you probably already have in your pantry and refrigerator. Give it a try. We think you’ll be pleased.

INGREDIENTS

1 pound box thin spaghetti
4 tablespoons olive oil, divided
5 garlic cloves, minced
1 Roma tomato, diced
1 tablespoon fresh basil, julienned
Salt and pepper to taste

INSTRUCTIONS

1. Cook spaghetti until al dente according to package directions (do not omit salt). Drain and toss with 1 tablespoon olive oil.

2. Heat large sauté pan on high and add 3 tablespoons olive oil. When hot, lower to medium and add garlic, season with salt and pepper.

3. Saute garlic for 1 to 2 minutes, stirring frequently.

4. Add pasta to the garlic in pan and toss. Remove from heat.

5. Stir in tomato and basil and serve.

NOTES

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

ALESSI'S CHICKEN CACCIATORE

Alessi’s Chicken Cacciatore

30

Minutes Prep Time

60

Minutes Cook Time

4

Servings

Here’s an Italian recipe made with traditionally prepared ingredients from Alessi. Chef John Barbie shows you how to put it all together for a truly delicious classic. This chicken cacciatore recipe takes a bit more time than some we feature, but we’re sure you’ll find it worth the time.

INGREDIENTS

6 chicken thighs, skinless with bone
Salt and pepper
4 tablespoons Alessi Extra Virgin Olive Oil, divided
1 cup red wine
1 large onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 tablespoon Alessi Garlic Puree
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
½ cup chicken broth
1 jar Alessi Chunky Marinara Sauce
1 package Alessi Risotto Milanese, prepared

INSTRUCTIONS

1. Preheat oven to 350⁰F.

2. Liberally season chicken with salt and pepper.

3. Heat 2 tablespoons of olive oil in large pan on medium-high. Cook the chicken thighs on all sides until golden brown, then remove from pan and set aside. Turn off burner.

4. While the pan is still hot, pour in the red wine to deglaze by scraping the bottom to loosen browned bits.

5. Pour the remaining 2 tablespoons of olive oil in a Dutch oven or large oven-safe pan and sauté the onion, carrots and celery until onion is soft and translucent. Add garlic puree, oregano and thyme and continue to sauté for several minutes until fragrant.

6. Add the red wine from the pan, chicken broth and chunky marinara sauce and mix well. Bring to a light boil and reduce heat to simmer.

7. Add the browned chicken and coat evenly with sauce.

8. Cover the Dutch oven or oven-safe pan and place in oven. Bake for 1 hour.

9. While chicken is in the oven, prepare the risotto according to package directions.

10. Serve each chicken thigh on prepared risotto, top with sauce.

NOTES

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

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.