Game day cookin’ for football fans

There is a certain euphoria that fills the air from September through February. Like many people, I live for football. Of all the sports that can be watched live or in the comfort of your living room, I believe none are more engrossing than football. For me personally, the new season begins in April when the NFL draft occurs. It’s at that point that I know the excitement is but a few months away. For me, waking up on Sunday mornings is so much easier when football season is upon us.

I spend my morning writing my menus for all of my weekly meal service clients, then race to the grocery store and get most of what I need for the workweek. But during football season, I have one extra step to my routine. I make sure I get the things I want to make for friends, family (and a little for me) so that I can enjoy a full day of gridiron glory. When I start cooking, I want to make great game-style food … man-style food, “Arrrr!” I have talked about tailgating fare, but most games are watched at home or the home of friends or family. So, the style of food is similar but different in that there is the luxury of a full kitchen and refrigerator at our disposal. This month’s issue is dedicated to a new season of good, old-fashioned “smash mouth football” and game-day cookin’.

– Chef John Strand

The Carnivore Kabobs

MAKES 6-8 SERVINGS

1/4 cup soy sauce
1/4 cup teriyaki sauce
2 tablespoons of liquid smoke
1/4 cup cider vinegar
2 tablespoons honey
3 teaspoons of Cajun season
2 tablespoons canola oil
2 pounds of jumbo raw peeled tail-on shrimp
2 pounds skinless, boneless chicken breast halves, cut into chunks
2 pounds of boneless beef ribeye, cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 green bell pepper seeded and cut into 1-inch squares
1 red bell pepper seeded and cut into 1-inch squares
16 to 20 skewers

In a large bowl, mix the soy sauce, teriyaki sauce, liquid smoke, cider vinegar, honey, canola oil and Cajun season. Place the shrimp, chicken and beef into the mixture, and stir to coat. Cover and marinate in the refrigerator at least 30 minutes. Preheat oven to 425 degrees Fahrenheit. Remove meats from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes, set aside. Wrap the chicken and shrimp with bacon, and thread onto skewers so that the bacon is secured. Alternate with bell pepper squares. Lightly oil a bake sheet. Arrange skewers and cook 12 to 18 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

Pulled Pork Pockets

MAKES 6 SERVINGS

1/2 pound pulled pork
1/2 medium yellow onion, fi nely chopped
1/4 cup barbecue sauce
Ground black pepper, to taste
1 package empanada disks
Corn oil, for frying

In a 12-inch fry pan or deep fryer heat corn oil to 350 F. On a lightly floured work surface, using a rolling pin, roll out empanada disks until 1/2-inch larger in diameter. Work all the onion, barbecue sauce and pepper into the pulled pork then spoon about 1 tablespoon into middle, fold in half to form a half-moon; moisten edges with water and pinch to seal closed, or seal with a fork. Place into the hot oil and fry until golden brown, about 4 to 6 minutes. Drain and cool slightly before serving.

Deep Fried Black-Eyed Peas

MAKES 6-8 SERVINGS

2 can black-eyed peas, drained and roughly mashed
4 shallots, fi nely chopped
1 red bell pepper, fi nely chopped
2 cup cooked ham, fi nely chopped
1 cup cornstarch
1 cup Italian bread crumb
4 eggs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon freshly ground black pepper

In a large bowl, combine the black-eyed peas, shallot, bell pepper and ham. Mix in cornstarch, breadcrumb eggs, garlic powder, salt and pepper. Stir gently until well combined. Heat oil in a Dutch oven or deep fryer until it reaches 325 degrees F. Working in batches and using 2 teaspoons, carefully slide small portions of the pea mixture into the hot oil. Deep-fry for approximately 5-7 minutes or until golden brown and crispy. Remove from oil and drain on a paper towel-lined baking tray.

Individual Chocolate Peanut Butter Pies

MAKES 6-8 SERVINGS

10 graham cracker squares
fi nely crumbed in a food processor
2 tablespoons butter, melted
1 cup coconut milk
1/2 cup, plus 1 tablespoon
crunchy peanut butter
1 package chocolate pudding mix
2 cups sweetened whip cream
Additional whip cream for topping
Unsweetened chocolate powder

Line 12 muffin cups with paper liners.

In a small bowl, combine graham cracker crumbs and melted butter. Press crumb mixture into bottom of lined muffin cups (about 1 tablespoon of crumbs per muffin cup). Bake at 350 degrees for 5 minutes. Remove pan from oven and cool completely before filling. In a large mixing bowl, beat the peanut butter and coconut milk together on low speed. Add the pudding mix and beat for 1 minute. Fold in the cream. Spoon mixture into the muffin cups. Freeze for several hours or overnight. Top with extra cream and dust with unsweetened chocolate.