Wednesday, September 30, 2015

Week 3: Tampa Bay Buccaneers @ Houston Texans

Well this week Tampa Bay came on by and we decided to focus on dessert! I consulted a friend who lived in Tampa Bay for a number of years and asked about desserts that were local to Tampa Bay. We couldn't really come up with anything special but she did tell me that Plant City, which is nearby, is known for their strawberries. That I could take and run with!

After doing a bit of research, I found this recipe for a chocolate strawberry oasis pie on loveandoliveoil.com. The picture looked promising and the recipe seemed pretty easy so I decided that this was what we were having for dessert on Sunday!

Chocolate Strawberry Oasis Pie: 
Crust:
Vegetable oil spray
6 tbs unsalted butter
1 oz chocolate
7 oz chocolate cookies (about 30)
1 pint strawberries

Filling:
2/3 cup sugar
1/4 cup cornstarch
2 tbs unsweetened cocoa powder
6 large egg yolks
6 oz chocolate
2 1/2 cups whole milk
1 tsp vanilla
pinch of salt

Directions:
Crust-
1. Lightly spray 9 inch pie pan with veggie spray.
2. Place butter and chopped chocolate in microwave safe bowl. Heat for 30 seconds or until melted. Stir until smooth.
3. Finely grind cookies in a food processor.
4. Add chocolate mixture and process until crumbs are evenly moistened.
5. Press crumb mixture into pie dish. Freeze until firm (about 30 min)
6. Slice strawberries and arrange on top of crust.
Filling-
1. Whisk sugar, cornstarch, cocoa powder, salt in a heavy medium sauce pan.
2. Whisk egg yolks to form a thick paste. Gradually whisk in milk, then whisk over medium high heat until mixture thickens.
3. Remove from heat. Add chocolate and mix until smooth. Add vanilla.
4. Cool for 5 minutes, whisking occasionally.
5. Pour filling over strawberries. Chill in fridge for at least 2 hours.

So this is what the pie is supposed to look like (courtesy of loveandoliveoil.com). Mine did not come out that way and so you won't see my picture. I think I left my mixture on the stove too long and so it never set up properly.

Couple tips: The filling mixture is enough for two pies. I suggest either cutting the recipe in half or making two pies. Also, I think it needs more strawberries but that's just because the strawberries were so so good!

On a positive note, we won this week! While my dessert looked a mess, at least it was good and we won! See you next week in Atlanta!

Sunday, September 20, 2015

Week 2: Houston Texans @ Carolina Panthers

This weekend we visited North Carolina. I consulted a foodie friend and she told me that if I intend to do North Carolina any justice, I'd make pulled pork sandwiches with coleslaw. I said okay and stepped up to the challenge.

This was going to be a hard one because I do not really eat pork. After some thought, I decided to go ahead and make the pork as well as some chicken on the side. That way, I could have my sandwich and my family could have the pork.

Recipes:
Iron Skillet Chicken-
1/2 pound chicken tenderloin
2 tablespoons Worcestershire
2 cloves chopped garlic
1 half thinly sliced onion
1 tablespoon cayanne
1 tablespoon cumin
1 tablespoon paprika
salt & black pepper to taste
Directions-
1. Mix ingredients in a bowl. Add chicken (I used tenderloin)
2. Preheat cast iron skillet on medium high heat.
3. Add oil and let come to temp.
4. Add couple pieces of chicken in one by one. Let cook until browned (about 2-3 minutes).
5. Flip and let brown on other side (1-2 minutes). Remove.
6. Repeat until all chicken is cooked.

Pulled Pork Sandwiches-
1/2 cup ketchup
1/2 cup brown sugar
1/4 cup apple cider vinegar
2 tablespoons dijon mustard
2 tablespoons Worcestershire
3 lbs pork shoulder
Directions-
1. Place pork in slow cooker.
2. Mix rest of ingredients and pour over pork. Make sure pork is coated on both sides with marinade.
3. Cook on high for 4-6 hours or slow for 8-10 hours.
4. Once time is up, take pork out. Shred (make sure to remove any huge pieces of fat). Place back in juices and serve.
We found this recipe on Knorr.com.

Easy Coleslaw-
This is the easiest part of the cooking process. In the grocery store, grab a bag of coleslaw mix (in the pre-bagged lettuce aisle). While you're in the store, also go to where the salad dressings and condiments are. You'll see a bottle of coleslaw dressing. We used Kraft.

When you get home, dump the coleslaw mix into a serving bowl. Empty about 1/2 of the bottle dressing into the bowl and mix. If you like extras in your coleslaw, feel free to add them. We like thinly sliced broccoli so that was added. Put in the fridge and serve when ready.

We lost this game and boy was it disappointing. Luckily, we had some good food to drown our sorrows with. See you next weekend in Tampa Bay!


Monday, September 14, 2015

Week 1: Kansas City Chiefs @ Houston Texans

Kansas City came to Houston for the 2015 season opener. On the menu was BBQ beef stuffed potatoes. We already knew going into this that we would be eating a lot of barbecue and that is okay with us!

For the BBQ beef potatoes, I did some research on sauces and found that Kansas City is known for having a sauce that is tomato based with sweet, spicy, and tangy flavor profiles. I have never made my own barbecue sauce and so was very afraid of making it myself. As I was researching recipes to make my own, I stumbled across a bottled sauce that originates in Kansas City. It's called KC Masterpiece and they have all different flavor profiles. While I wanted to go with the original recipe, my family can't turn away from a good hickory smoked anything. I picked up the bottle of hickory smoked sauce and made my way home.

Below is the recipe I used and a picture of our potato. I like mine very simply made so that's what you'll see. We did have all the fixins for a baked potato but I like to let the meat be the star. Anyways, here's the recipe:

BBQ Potato

Ingredients:
Beef (we used sirloin tip and you choose how big)
Beef Stock
KC Masterpiece BBQ Sauce
1 medium onion
3 cloves garlic
Olive Oil
Salt
Black pepper
Mrs. Dash Garlic & Herb spice mix
Potatoes (we used russet)
Shredded cheese
Butter (softened)
Sour Cream
Chives (chopped)
Jalapenos (optional)

-preheat oven to 350°

1. Wash potatoes cleanly. Poke holes, rub with olive oil, and wrap in aluminum foil.
2. Put potatoes into a 350° oven and let bake for 45 min-1 hr (depending on your oven).
3. Preheat cast iron skillet or oven safe skillet to medium high heat.
4. Rub beef all over with generous amounts of salt, black pepper, and Mrs. Dash garlic and herb spice mix.
5. Add about 2 tablespoons to the pan and add beef right away. Let brown, about 3 minutes.
6. Flip beef and put in oven. Beef will continue to brown and cook while in oven (about 20 minutes depending on size and preference of doneness).
7. Take beef out and let rest for about 5 minutes. Once 5 minutes is up, start to shred beef.
8. Chop onion and garlic. Add to skillet that beef was cooked in. Let soften.
9. Deglaze pan with about 3 tablespoons of beef stock (or water if you don't have stock).
10. Add half of the bottle of KC Masterpiece sauce. Stir and bring to a slow simmer.
11. Add beef and let simmer for about 5 minutes.
12. Turn off stove. Once potatoes are cooked, top potatoes with preferred fixins. Top fixins with beef and some of the sauce.
13. Enjoy your KC Beef Potato.

And that's it! While this looks like a lot of steps, this was a very simple recipe and was sooooo delicious. Unfortunately, we lost the first game, but at least we ate well!