View Full Version : Food for Thought - Philadelphia Eagles.
08-09-2012, 05:06 PM
For those of you new to this thread/idea - each week I try to come up with a dish that goes perfect with the team we're playing against. Orginally this was developed to offer some alternatives to Pizza and Burgers that become tiresome as the season wears on.
I recently started a new job - so the Pre-Season game kind of snuck up on me. Here's to a great new season!!
This Pre-Season I'm going to focus on the lesser known players....The Steelers have always been able to find and develop players who were either undrafted or drafted very late....here's hoping some of these guys impress over the next few weeks.
This one goes out to lineback Adrian The Robot Robinson who went to school near Philadelphia at Temple University - making this a bit of a homecoming for him.
3 pounds skinned and boned chicken breasts
1 (49 1/2-ounce) can chicken broth
1 cup finely chopped celery
1/2 cup finely chopped water chestnuts, rinsed and drained
1/2 cup finely chopped red bell pepper (the recipe suggests Red Pepper - but I think I'll use Green Peppers for the "Eagles")
1/2 cup finely chopped yellow bell pepper
1/2 cup finely chopped red onion
3 cups mayonnaise
1 teaspoon ground red pepper
1/2 teaspoon salt
1/2 teaspoon white pepper
Place chicken breasts in a large skillet; add chicken broth. Cover and bring to a boil over high heat. Reduce heat to medium low, and simmer, covered, 30 minutes or until chicken is done. Remove chicken from skillet, and let stand 15 minutes or until cool to touch. Shred chicken.
Combine shredded chicken, celery, water chestnuts, and next 3 ingredients in a large bowl.
Stir together mayonnaise, ground red pepper, salt, and white pepper until well blended; spoon over shredded chicken mixture, stirring to coat. Cover and chill at least 4 hours.
Shrimp Salad: Substitute 3 pounds chopped cooked shrimp for chicken breasts and broth. Do not cook. Reduce mayonnaise to 2 cups and salt to 1/4 teaspoon. Proceed with recipe as directed
08-09-2012, 06:54 PM
Food for thought is back! Football season has official returned! (now, to celebrate, I'm going to have to go find my ol' Gladiator pic to put back for my in-season sig rather than this Platypus/Keytar Venn Diagram).
08-09-2012, 11:15 PM
:tt1:tt1:tt1:tt1:tt1:tt1:tt1:tt1:tt1Another sign of football season
08-19-2012, 04:12 PM
Food for Thought - Indianapolis Colts.
Since tonight's game against the Colts reunites two Stanford 1st rounders I thought I would dedicate this recipe to David DeCastro. I didn't know much about DeCastro (outside of where he played college and the fact that he's now a Steeler), but I discovered via Wikipedia that he's of South African Decent -- so FFT is traveling across the globe in search of South African Cuisine.
In doing so I discoved Potjiekos -- which translates to stewing food in a Cast Iron pot over an open flame. Obviously you could also make this on top of a BBQ --- I really liked the idea that the food simmered in Cast Iron -- so I'm dedicating this one to DeCastro.
DeCast Iron Chicken - South African Style
12 chicken thighs Salt and pepper'
3 onions, sliced into rings
4 cloves garlic, crushed
500g baby potatoes
250g fresh button mushrooms, wiped clean
410g apricot halves
10ml soy sauce
1 juice and rind of a lemon
MethodSeason the chicken thighs with salt and pepper and fry in a little oil till brown.
Sauté the onion and garlic till soft and add the whole mushrooms. Fry till brown.
Arrange in layers in a black pot, alternating with the chicken thighs and potatoes.
Drain the apricot halves and reserve the syrup.
Add enough apricot juice to the syrup to make 400 ml.
Add the remaining sauce ingredients and pour over the chicken.
Cover and simmer slowly till the chicken and potatoes are done.
Add the apricot halves just before the end of the cooking time and heat through.
Serve with fresh breadrolls.
08-25-2012, 05:27 AM
Food For Thought - Buffalo Bills
It's Buffalo, so you just know the Buffalo Wing Sauce is getting broken out a little early in the season.....what you don't see coming is that I'm adding Bacon into the mix....now tell me you're not hungry???
This week's recipe goes out to Rookie Chris Rainey, with the injuries we've got at Running Back I believe Rainey will get an early chance to shine this season, here's hoping he takes advantage of it and proves what a dangerous open field runner he can be!!
Rainey's Sizzling Buffalo Chicken Wraps!
1 pound thin-sliced bacon
2 tablespoons bacon drippings
3 pounds skinless, boneless chickenbreast (http://www.planetsteelers.com/forums/#) halves, cut into bite size pieces
1/4 cup Buffalo wing sauce (I'll be using Frank's).
2 tablespoons butter, melted
12 (10 inch) flour (http://www.planetsteelers.com/forums/#) tortillas
1 cup diced fresh tomato (http://www.planetsteelers.com/forums/#)
3/4 cup ranch dressing, divided
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool.
Drain off all but 2 tablespoons of the bacon drippings, and cook and stir the chicken breast chunks until browned, about 10 minutes. Cover the skillet and allow chicken to continue cooking until no longer pink inside and the juices run clear, about 10 more minutes. Stir in the Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in the crumbled bacon. Keep the mixture warm.
Heat the tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots. Fill each each warmed tortilla with about 1/3 cup of the chicken filling and a tablespoon or so of tomatoes; sprinkle the tomatoes with 1 tablespoon of ranch dressing. Wrap the tortilla around the filling; serve warm.
08-30-2012, 04:30 PM
Food For Thought - Carolina Panthers
FFT was originally concieved to offer up something different from your Standard Burgers and Pizza.....however this week I've decided to go with one of the old stand-bys....but with a bit of a Cajun/Southern Twist -- to honor our Southern Style Foes the Carolina Panthers.
This recipe goes out to Rookie Sean Spence -- Linebackers have been an "old stand-by" in Pittsburgh for the past....oh....40 some odd years -- and Spence has a chance to become part of this proud tradition. Here's hoping Spence becomes just another great Steeler Linebacker.
Cajun Smash-Mouth Burgers
1 pound ground beef
3 tablespoons dry bread crumbs
1 egg (http://www.planetsteelers.com/forums/#)
3 green onions, chopped
1 tablespoon Cajun seasoning
1 tablespoon prepared mustard
1/4 cup barbeque sauce
1 teaspoon Cajun seasoning
4 slices Cheddar cheese
***Also make sure to have Mustard, Mayo, Lettuce, Tomato, and Red Onion for additional Toppings.
Preheat grill for high heat.
In a medium bowl, mix the ground beef, bread crumbs, egg, green onions, 1 tablespoon Cajun seasoning, and mustard. Form into 4 patties.
In a small bowl, blend the barbeque sauce and 1 teaspoon Cajun seasoning.
Lightly oil the grill grate, and cook the patties 5 minutes per side, or until well done. Place a slice of cheese on each burger, and allow to melt. Serve with seasoned barbeque sauce.
09-07-2012, 03:49 PM
Here is a list of beers for all 32 teams
09-09-2012, 02:21 PM
Food For Thought - Denver Broncos
This one goes out to Hall Of Famer Dick LeBeau. Here's to a Coach/Coordinator who's living his passion and remaining a figure of excellence in his field. Here's hoping the Steelers Defense delievers a Birthday victory for him this Sunday against the Broncos!
This recipe is brought to you by the Rialto Cafe in Denver. It features a little more Franks Red Sauce -- which has been used in a previous recipe -- so if you're making these recipes no need to keep that Red Sauce "on the bench".
Hall of Famer Kettle Chip Nachos
3/4 cup cream
1/2 cup whole milk
1/2 cup cream cheese
1/2 cup Gorgonzola cheese
1/2 cup Frank's Red Hot Sauce
Salt and pepper to taste
Kettle (Potato) Chips - (I'll probably buy two bags of Kettle Chips mixing in a Jalepeno/BBQ/and maybe Salt & Pepper --- we'll see?!?)
**Optional - Diced Tomatos & Sour Cream -- I'll probably use them for toppings!!
Bring cream and milk to a boil, simmer for 5 minutes. Remove from heat and let stand for 3 minutes. Wisk in cream cheese, gorgonzola cheese, hot sauce, salt and pepper. Pour over kettle chips. Garnish with scallions, diced red pepper and parsley!
09-15-2012, 05:06 PM
Sometimes you just have to go with something simple - the fundamentals, the basics. This recipe goes out to Ryan Clark, poor guy has missed his last two starts for the simple fact that they were both in Denver, and I for one believe we would have won the playoff game had he been able to play!
Ryan isn't necessarily a big splash kind of player, but I believe he allows other guys on the defense to gamble more -- while he simply "owns" the middle of the field.
Welcome back Private Ryan, this one is for you.
NY Style (off the cart) Hot Dogs
Onion Sauce Ingredients:
1/2 cup water
1 teaspoon cornstarch or arrowroot
1 tablespoon tomato paste
1 tablespoon inexpensive balsamic vinegar (http://www.planetsteelers.com/my_ingredients/zen_of_balsamic_vinegar.html)
1 teaspoon Dijon-style mustard (http://www.planetsteelers.com/my_ingredients/zen_of_mustards.html)
1 teaspoon brown sugar (http://www.planetsteelers.com/my_ingredients/index.html#brown_sugar)
1/4 teaspoon hot pepper sauce
(http://www.planetsteelers.com/my_ingredients/zen_of_chiles.html)1 pinch of cinnamon1 tablespoon olive oil
2 large red onions, peeled thoroughly andsliced thin
1/4 teapoon table salt (http://www.planetsteelers.com/my_ingredients/zen_of_salt.html)
2 cloves of pressed or minced garlic (http://www.planetsteelers.com/my_ingredients/zen_of_garlic.html)
About the onions. Red onions often have an extra layer of tough paper under the outer layer. Make sure you remove it.About the tomato paste. If you want, you can substitute a 2 tablespoons of ketchup or a sweet tomato based Kansas City style barbecue sauce (http://www.planetsteelers.com/BBQ_sauces/kansas_city_classic_BBQ_sauce.html) for the tomato paste.
The hot dog:
4 all-beef frankfurters, preferably Sabretts
Sauerkraut from the refrigerator section, not the can
Spicy brown Dijon-style mustard
1) Combine the water and cornstarch in a bowl and whisk it until there are no more lumps. whisk in the tomato paste, balsamic, mustard, brown sugar, hot sauce, and cinnamon.2) Warm the oil in a large skillet, not a non-stick, over medium high heat. Add the onions and sprinkle with the salt. This helps pull the moisture out. Move them around occasionally with a wooden spoon so they don't burn. Cook until the edges start to brown. Whatever you do, do not let them burn. Add the garlic and cook for another minute.3) Add the liquid, stir, and rub the pan with the wooden spoon to scrape up all the flavorful fond, the brown bits on the bottom. Turn the stove to low and simmer with the lid on for 1 hour. Check frequently to make sure it is not burning and the water has not evaporated. Add water if needed. The final result should be thick, not runny, but not pasty. After an hour, taste and adjust salt and other flavors as you wish.4) While the onions are simmering, warm the kraut in a pan or for 15 seconds in the microwave, cook the franks (http://www.planetsteelers.com/forums/cooking_hot_dogs.html), and prepare the buns (http://www.planetsteelers.com/forums/preparing_buns.html).5) Lovingly place the frank on the bun, squirt on the mustard, add the onions, and then the kraut. Hum quietly, Here we go Steelers, Here we GO!!
09-23-2012, 02:06 PM
This Week the FFT recipe goes out to Emmanuel Sanders -- who has kind of become the "under the radar" / forgotten weapon on this Steelers Offense --- I think this could very well be a huge year for Emmanuel --- and for the Steelers sake the team may NEED it to be a huge year for Emmanuel this year.
Here's hoping for a break-out game, and no better time than this week against Oakland.
Since we're in California I decided to mix in a little West Coast Flavor -- with some tasty Shrimp Tacos!
1 (12 ounce) package bacon, cut into small pieces
1/2 onion, diced
2 pounds large cooked shrimp - peeled, deveined, and cut in half
3 chipotle peppers in adobo sauce, minced
12 corn tortillas
1 cup chopped fresh cilantro
1 lime, juice
salt to taste (optional)
In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through.
Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.
10-07-2012, 12:30 AM
At 1-2 and the Offense giving up the ball too many times and the Defense failing to put games away -- it may be a lot to ask a vetern to come in and lead the defense again --- but inflicting pure pain and intimidation. But that's exactly what I'm hoping James Harrison can do this week and for the rest of the season!!! I realize "The Hate" may be on his final legs -- but I sure I hope not -- James Harrison this one is for you!
Jimmy Hate Hoagies
1 poundbeef sirloin, cut into thin 2 inch strips
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
3 tablespoons vegetable oil
1 onion, sliced
1 green bell pepper, julienned
3 ounces Swiss cheese, thinly sliced
4 hoagie rolls, split lengthwise
Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.
Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
Preheat oven on broiler setting.
Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.
10-10-2012, 06:54 PM
For Ramon Foster a trip to Tennessee is a homecoming -- having played his High School years in Tenn. and college with the Volunteers. Foster has worked very hard to play for the Steelers - signing as an UDFA and filling in when needed. I always really appreciate the guys who don't get drafted but work hard and play thier best --- these are the kinds of players that have made the difference between having an average season and an exceptional one. This one's for you Ramon - knock'em out this week in front of your home crowd on Primetime!
Pecan, Whiskey Chicken -- Tennessee Style
1/2 cup finely chopped pecans1/2 cup dry bread crumbs
8 skinless, boneless chicken breast halves
1/4 cup clarified butter, melted
1/4 cup Dijon mustard
1/4 cup dark brown sugar
2 2/3 tablespoons whiskey (Tennessee Jack Daniels will do)
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup sliced green onions
Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
In a small saucepan, whisk together the Dijon mustard, brown sugar, whiskey, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.
10-21-2012, 03:28 PM
Bengals / Sunday Night Football --- in my house that definitely means PASTA!! The city of Cincinnatti is not only named after an Italian Soldier / Farmer --- The Natti also likes to do some strange things with Pasta --- or strange things to their Chili....I guess it depends on how you look at it. This week's recipe goes out to Keenan Lewis...who needs to bounce back after dropping an INT last week that meant the (possible) difference of winning and losing the game in Tennessee.
Statistically Lewis is having a very solid season -- 4th in tackles and leads the team in Passes Defended --- personally I think he's playing much better than fans are giving him credit for....Keenan this one is for you!
16 ounces package Ziti pasta
1 pound lean ground beef
1 onion, chopped
(2) 27-ounce cans/jars spaghetti sauce
6 ounces provolone Cheese, sliced
6 ounces mozzarella cheese, sliced or shredded
1 1/2 cups sour cream
1/2 cup Parmesan cheese, grated
Cook pasta as directed on the manufacturer's packaging. Drain and reserve. Meanwhile, saute the ground beef and chopped onion in a heavy skillet over medium heat. Add spaghetti sauce and simmer about 15 minutes.
Place about half of the pasta in a lightly oiled 2-quart baking dish. Top with a layer of provolone and mozzarella cheeses. Spread on a layer of about half the sour cream and then half the spaghetti sauce mixture. Cover with the remaining pasta, cheese slices, sour cream, and sauce. Finally, sprinkle on a layer of Parmesan cheese.
Bake in a preheated 350 degree F ovenhttp://images.intellitxt.com/ast/adTypes/icon1.png (http://www.planetsteelers.com/forums/#) for about 30 minutes, or until the cheese and sauce are bubbly. Serve warm.
10-28-2012, 02:14 AM
It would seem that if the Steelers can contain Robert Griffin III we stand a pretty good chance of winning.....of course that's much easier said than done. I believe our defense will need to rely on #94 Lawrence Timmons -- and that's why this week's recipe goes out to him. I'd like to think that Timmons is taking care of business on the field, but it seems like there are many games he just disappears...my hope is this Redskins game is a INT, 2 Forced Fumbles, and 2 Sacks kind of game for him....it's time to "roll 'em up".
Roast Beast Roll Ups
1 pint ricotta cheese
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Italian-style seasoning
1 pound shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce
1 pound deli sliced roast beef
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine the ricotta cheese, egg, garlic powder, onion powder, Italian-style seasoning and half the mozzarella cheese and mix well. Place a spoonful of mixture onto a slice of roast beef and roll. Repeat with remaining beef.
Spread 1/2 cup of the spaghetti sauce on the bottom of a 9x13 inch casserole dish. Place the beef rolls in the baking dish seam side down. Pour the remaining sauce over the beef rolls.
Bake covered at 375 degrees F (190 degrees C) for 40 minutes, add the remaining mozzarella cheese over the top and bake for an additional 3 minutes, uncovered, until cheese is melted.
11-03-2012, 12:42 AM
As we face the Defending Super Bowl Champions this week I'm dedicating the recipe to #7 Ben Roethlisberger. Ben and Eli were both drafted in the same year, they both have won 2 Super Bowls and yet it just feels like everyone wants Eli to be considered "better"....maybe it's because he went higher in the draft, maybe it's because he plays in New York....either way I don't care....and I don't like it!
Ben Roethlisberger has looked superb in this new offense -- and it appears to me like he has a lot more ZIP on the ball when he's throwing it. Here's hoping that Ben has an outstanding game in New York -- and puts Eli to shame.
New York is known for great Italian food....but Ben is more of a Meat and Potatoes kind of player --- so I give you the best of both worlds.
Ben's Bronx-style Meat & Potatoes
2 teaspoons olive oil
2 pounds Italian sausage links, cut into 2-inch pieces
1/4 cupolive oil
4 large potatoes, peeled and thickly sliced
2 large green bell peppers, seeded and cut into wedges
2 large red bell peppers, seeded and cut into wedges
3 large onions, cut into wedges
1/2 cup white wine
1/2 cup chicken stock
1 teaspoon Italian seasoning
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C).
Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish. Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil. Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish. Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.
11-10-2012, 10:17 PM
Monday Night Football in Kansas City in November....might be a good time to sit on you favorite sofa, crack open an ice beer, get underneath your Steeler Blanket and enjoy a bowl of Steak Soup...maybe with some crackers or crusty bread! Kansas City has a relatively famous restaurant called the Plaza III and their specialty is Steak Soup.
This recipe goes out to Casey Hampton -- I wish he had another 10 great years in him, because he has been the foundation to some of our best defenses. I was just thinking the other day that his career has seen probably the most AFC Championships and Super Bowls of any defensive player since the 70's. This one is for you Big Snack -- thanks for a great career.
Ingredients 1/2 cup butter
1/2 cup flour
8 cups hot water
2 lbs ground sirloin
2 tablespoons beef bouillon granules
1 cup onions, chopped
1 cup carrots, diced
1 cup celery, sliced
2 cups frozen mixed vegetables
28 ounces canned tomatoes, diced
1 teaspoon pepper
1 tablespoon Accent seasoning (optional) --- **I may try a little Creole seasoning.
DirectionsMelt butter in stock pot.
Blend in flour to make a smooth paste.
Gradually add hot water a little at a time.
Whisking it smooth as you go.
Simmer until smooth.
Sauté beef in a large skillet and drain off fat
Add meat, bouillon, all vegetables and seasonings to saucepan.
Bring to a boil, then reduce heat and simmer until vegetables are cooked.
11-17-2012, 09:22 PM
We'll need any number of players to step up for us to put wins on the board until Ben Roethlisberger gets back behind center.
However I think for us to be successful we'll definitely need Byron Leftwich to be the downfield threat, and game manager to beat several of the teams still left on our schedule. I'm mixing up a little Baltimore flavor (Crab) and a little down south cuisine (Buttery Biscuits) for Byron this week -- as he was raised in Atlanta and played his college ball just 5 hours south of Pittsburgh with the Marshall Thundering Herd.
Good Luck Byron -- I'm pulling for you!
Southern Leftwich Crab Mornay
1 bunch green onions, chopped
1/2 c. butter
2 tablespoons flour
1 pt. half and half
8 oz. shredded Swiss cheese
2 tbsp. dry white wine or vermouth
Salt, pepper and cayenne pepper to taste
1 lb. lumped crabmeat, flaked
Parmesan cheese, if desired
**Pasta or Biscuits
I'm choosing to stay with the Southern Flavor and serve on top of some steaming buttery biscuits.
In medium saucepan, saute green onions in butter until tender. Stir in flour. Gradually add cream, stirring until sauce is smooth. (Do not overheat.) Add Swiss cheese, wine and seasonings; stir until cheese is melted. Gently stir in crabmeat. Spoon over Biscuits/or Pasta. Sprinkle with Parmesan.
Note: Serve over cooked pasta or biscuits.
12-01-2012, 04:45 PM
I think for us to have any chance of victory -- Charlie Batch is going to need to simply have the best game of his career --- Despite the fact that the FFT Mojo has worked against the past two Quarterbacks, I'm dedicating this one to Charlie Batch. After all this certainly could be his last season in the NFL. Good Luck Charlie, here's hoping you've saved the best for last.
(Not so Sorry Charlie) Tuna Melt
2 teaspoonsvegetable oil
1/2 cup chopped onion
1/2 cup chopped celery
1 pinch kosher salt
2 (6 ounce) cans tuna, packed in olive oil, drained
1 tablespoon spicy brown mustard
1 tablespoon mayonnaise
2 pinches cayenne pepper
1 teaspoon Cajun style blackened seasoning (Old Bay® recommended)
1 pinch dried parsley
1 teaspoonhot pepper sauce (e.g. Tabasco™)
2 slices pepperjack cheese
4 slices Italian bread
Heat the vegetable oil in a skillet over medium heat. Add the onions and celery and season with a little kosher salt. Cook and stir until tender, about 5 minutes.
In a medium bowl, stir together the tuna, mustard, mayonnaise and the sauteed onion and celery. Season with cayenne, blackened seasoning, parsley, and hot pepper sauce. Spoon onto half of the bread slices. Top each one with a slice of pepperjack cheese and then the remaining slices of bread.
Spread butter onto the outsides of the sandwich. Fry in a skillet over medium heat until golden brown on the outside and cheese has melted, about 5 minutes total.
12-08-2012, 09:30 PM
This week's FFT recipe goes out to Mike Wallace. At times electric, and at other times (seemingly) an electric rod for fan blame. I for one still believe in Mike Wallace, and I also believe that NOW is the time for him to take over. Yes Antonio Brown and Sanders are solid -- and yes Heath Miller remains a via move the chains kind of guy....but Wallace is the one they all fear....and if Wallace can find his "zone" again I think this offense goes from good to downright Dangerous.
There's still time in the regular season to grab your confindence and begin making a serious playoff run! Granted the guy may not be in a Steelers uniform next season -- but he still has time to get us to the Super Bowl and get a ring for himself! Come on Mike --- you got this!
Since this is one of the few games that are early and since it will be 10 am in San Diego at kick-off I thought I'd throw something out there that's Southwest and brunch like!
#17 Break-FAST Burrito
Original recipe makes 20 burritos
2/3 cup milk
1/2 teaspoon salt
2 tablespoons butter
1 pound bulk pork sausage
2 tablespoons minced garlic
1/2 red onion, diced
1 tomato, diced
1/4 cup chopped fresh cilantro
1 (3.5 ounce) can diced jalapenos (optional)
1 (1 ounce) package taco seasoning
1 1/2 cups shredded Cheddar cheese
20 (6 inch) flour tortillas
Whisk together the eggs, milk, and salt in a large bowl. Heat butter in a large skillet over medium-high heat. Pour in the egg mixture; cook and stir until eggs are completely set, about 5 minutes. Chop the cooked eggs and place in a large bowl. Set aside.
Heat a large skillet over medium heat and stir in the sausage and garlic. Cook and stir for 5 minutes, then add the onion. Continue cooking and stirring until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, tomato, cilantro, jalapeno, and taco seasoning. Allow mixture to cool to room temperature, then stir in the Cheddar cheese.
Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.
Tightly wrap individual burritos with plastic wrap and freeze until ready to serve. Heat in the microwave until hot, 3 to 4 minutes, before serving.
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