Great Game-Changers | by Chef John Strand

There is a certain aroma 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 fridge at our disposal.

This month’s column is dedicated to a new season of good old fashioned “Smash mouth football” and game-day cookin’.

Smoked Pork-stuffed baked Potatoes

(Serves 6)

INGREDIENTS 6 baking potatoes 4 cloves minced garlic salt pepper 7 tablespoons of butter 4 pounds smoked Boston butt 1/2 cup of your favorite barbecue sauce 8 ounces shredded smoked gouda cheese 6 ounces sour cream 3 green onions finely minced

DIRECTIONS Bake (45 minutes) or microwave (12 minutes) a baking potato until tender. Let cool before cutting. Cut 1/4 inch of the top of the top off the sweet potato lengthwise. Sauté garlic in 1 tablespoon of the butter. Scrape out potato pulp of all potatoes into the pan the garlic was sautéed in and stir to incorporate. Add remaining butter and season with salt and pepper to taste. Stir vigorously until potato is creamy. Shred the pork butt with a fork and add to the potato mixture, then add barbecue sauce, stir to incorporate. Add half the cheese and half the sour cream then stir again. Fill the potatoes. Return to oven and broil for 5 minutes. Top with remaining cheese, sour cream and minced green onion.

FROZEN BANANA CHOCOLATE PIES

(Serves 6-8)

INGREDIENTS 10 graham cracker squares finely crumbed in a food processor 2 tablespoons butter, melted 1 cup coconut milk 3 ripe banana’s pureed 1 package chocolate pudding mix 2 cups sweetened whip cream Additional whip cream for topping Unsweetened chocolate powder

DIRECTIONS In a small bowl, combine graham cracker crumbs and melted butter. Press crumb mixture into bottom of a pie pan. 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.

THE CARNIVORE KABOBS

(Serves 6-8)

INGREDIENTS 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 1/4 cup soy sauce 1/4 cup teriyaki sauce 2 pounds of boneless beef rib eye – 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

DIRECTIONS 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.

DEEP FRIED BLACK EYED PEAS

(Serves 6-8)

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

DIRECTIONS In a large bowl, combine the black-eyed peas, shallot, bell pepper and ham. Mix in cornstarch, breadcrumbs, 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 Fahrenheit. Working in batches and using 2 teaspoons, carefully slide small portions of the pea mixture into the hot oil. Fry for approximately 5-7 minutes or until golden brown and crispy. Remove from oil and drain on a paper towel lined baking tray.

Shopping L i s t

2 pounds of jumbo raw peeled tail-on shrimp 2 pounds skinless, boneless chicken breast halves 4 pounds of smoked pork 2 pounds of boneless beef rib eye 1/2 pound sliced thick cut bacon 1 pounds cooked ham 1 green bell pepper 2 red bell pepper 6 sweet potatoes 4 shallots 4 cloves garlic 3 green onions 2 can black-eyed peas 4 eggs 8 ounce smoked gouda cheese 6 ounce sour cream 1/2 pound of butter Whip cream Cornstarch Italian bread crumb Canola oil Barbecue sauce Soy sauce Teriyaki sauce Liquid smoke Cider vinegar Honey Cajun season Garlic powder Salt and pepper 8 ounce coconut milk 3 ripe bananas 1 package chocolate pudding mix Unsweetened chocolate powder Graham crackers 16 to 20 skewers