The Best of What Bears Eat

Have you enjoyed reading What Bears Eat? If so, would you like to own your own autographed copy of the Best of What Bears Eat? I've put together a compilation of the best recipes of the past two years along with new commentary. To get your copy simply send a check for $5.50 along with your address to:

What Bears Eat
1204 Gertrude Ave.
Champaign, IL   61821

If you would like to submit your own recipes for inclusion in da Bears blog, feel free to send those as well. If your recipe is published, you will receive a complimentary copy of The Best of What Bears Eat and, who knows, you might even be published in the next edition.

Go Bears!!!!

The Season Closer

A tough season comes to a close against the Minnesota Vikings. A well put together and talented Bears team dealt with a character building season as a result of key injuries. Highlights included a delightful 5 game winning streak and Peanut Tillman's long overdue invitation to the Pro Bowl.

This up and down season comes to an end against Minnesota on New Years Day. Neither team has a chance of going to the playoffs so this game is for bragging rights only. Both teams have had key players hurt so hopefully everyone will stay healthy and will play a fan-friendly game.

When thinking about a fan-friendly menu I am drawn to some Minneapolis-St. Paul cuisine I haven't explored before. Hotdish is a term applied to a variety of comfort foods and casseroles. A Juicy Lucy is a hamburger with cheese in the center. Pick your poison Bears fans and Bear down!

An Injured Season

Before I start wallowing in my misery about the outcome, I have to say that Caleb Hanie's first half was really good. He was getting into a nice rhythm and connecting. Also, the defense after Johnny Knox's played like they were possessed by the spirit of Papa Bear. My smoked salmon spread seemed like a good choice.

So what happened in the locker room? The second half was as flat as the box of pajamas from Grandma. Today signaled the end of any playoff hopes for this year.

It also signaled the end of the year for Johnny Knox. On the second possession he was hurt and remained down for a significant amount of time. Finally, he was placed on a back board and driven off the field. That's a terrifying sight for any football fan. Johnny Knox is not only a hugely important contributor to da Bears, he's an all around nice guy. Take yesterday for example.

Yesterday he was in Englewood - one of Chicago's historically struggling neighborhoods. His foundation - Opportunity Knox - teamed up with Hands of Hope to bring Christmas cheer to the children and families of Englewood. They provided toys, gifts, food, music, pictures with team members, and memorabilia to the children and families of Englewood. Merry Christmas Mr. Knox. I hope Santa provides you with a speedy recovery!

Nightmare on Bryant Street

Marion Barber had a nightmare and we were all invited.

Last week I compared the Bears to Humpty Dumpty. Thinking the only way to put a scrambled egg back together was to cook it, I made a non-Denver omelette. It was working too. The defense was awesome, the offense was playing a good old fashion running game, and Gould was - well - Gould.

It looked like Denver would be shut out for the first time in the franchise's history. It was all going so well and then, in the last few minutes of the 4th quarter, we shared a nightmare. With da Bears winning 10-7 and less time on the clock than it takes to soft boil an egg, Barber went out of bounds rather than allowing the clock to run down. This gave the Broncos the time they needed to tie with a field goal. It's important to note that Marion Barber had been playing a good game until then with over 100 yards. But with one momentary lapse of reason, everything changed.

The Bears won the coin toss and took the field. Barber made a diving catch to give the Bears a first down but on the next play he fumbled turning the ball over to Denver. Another field goal and the nightmare is complete. Perhaps I should have made another omelette.

Humpty Dumpty

The offense is shattering! While the defense approached the game like true Monsters of the Midway, it looks like it will take some holiday magic to pull the offense back together. Watching Forte head into the tunnel, I kept thinking And all the kings horses and all the kings men .... But wait, while this is definitely Not my favorite time of the year, we have now entered the time of the season when you separate real Bears fans from fair weather fans. So, on to Denver. Perhaps Denver Omelets are appropriate.

Go Bears!

Palko or Orton / BBQ or Steak

Decisions. Decisions. What's a blogger to do?

Kansas City, like most metropolitan areas, has the full compliment of foods from around the world. However, their claim to fame is slow cooked barbecue with a heavy sauce and grilled steaks, sometimes with a whiskey sauce.

In determining the winning menu, I want to consider the quarterbacks. Caleb Hanie is from Texas. The two potential quarterbacks for the Kansas City Chiefs are Palko and Orton.Orton is an Iowa boy who played college ball at Purdue. We all know his ties to Chicago and, according to Brian Urlacher, he's a better quarterback than ping pong player. Tyler Palko hails from Pennsylvania. Do these quarterbacks' roots help us make our menu decision? Hmmmm.

Heartburn

The news from yesterday's loss was an odd mish-mash of punting, kicking, defense and turnovers. The defense was the main course - they played really well. Robbie, once again, served up the you can count on me to be excellent side dish. But the turnovers were what caused the heartburn. Overall Hanie looked pretty good. Perhaps with this game under his belt he can relax and make better decisions next week.

Who will Hanie face when the KC Chiefs come to Soldier Field next week. Will it be Palko or ex-Bear Kyle Orton? Will the quarterback choice affect your menu choices? Let's explore that as we prepare for Sunday's game.

By the way, Coach Ditka not only produces some delicious Hall of Fame Salsa but he's now added a line of California wines. They are quite delicious. Another TD Coach - Congratulations!

The Eclectic Game

Tomorrow's Bears vs Raiders game may be as eclectic as the Oakland 9th Street Market. Without Cutler, all systems have to be at the top of their game but not to worry, we do have a capable quarterback. Caleb Haine is no schlep.

So Bears fans, think about the Oakland 9th Street Market. It's an international, open farmers market offering Asian, Hispanic, Italian .... just about everything there is to enjoy in the food world. What will you bring to the table?

Holiday Treats!

Da Bears kicked off the holidays with their 5th win! Now that's something to be thankful for. The game began as a battle with each score being met by points from the Chargers. But Special Teams, interceptions and Fun-Tastic play resulted in a 31-20 win!

Today's winning menu was Menudo - an uber traditional Mexican soup using an unusual ingredient - tripe. This blogger visited my local Mexican grocery store to purchase tripe. During my purchase I consulted with another customer who owns a local Mexican restaurant - Cactus Grill. This charming and helpful young man was Chinese - the diversity in Champaign truly Rocks!. Anyway, apparently tripe is also popular in Chinese cuisine.

Mexican lore has it that Menudo is a hangover cure. I expect this is due to the combination of spice and a slight greasiness. As I put my soup together, the color was wrong. It was too clear. Usually Menudo has an orange color to it. I punted by adding some canned Menudo. Here's the recipe without the canned Menudo.

Menudo
Ingredients:
2 Lbs honeycomb tripe - cut in 1 inch pieces
1 1/2 Lbs Veal knuckles (or pork cut in 1 inch pieces)
3 Cups water
3 Cups beef broth
3 chopped onions
2 cloves garlic, minced
2 tsp salt
1/2 tsp coriander seed
1/4 tsp crushed oregano
1/4 tsp crushed red pepper
15 oz can hominy

Directions:
1.  Add everything but hominy in large pot
2.  Simmer covered at least 3 hours
3.  Remove veal knuckle, discard bone and add the meat back into the soup
4.  Add undrained hominy, cover and simmer 20 minutes

A Team to be Thankful For

Da Bears and their recent streak will be on my list of things I'm Thankful for this holiday season. It has been a blast watching them have a blast!

To begin the Thanksgiving holiday, the San Diego Chargers are coming to the Windy City. With the beginning of all those holiday events, putting together a menu from this Mexican influenced Southern California community has taken some thought. For those of you who would like to keep it light, this blogger suggests a soup or a ceviche.

Ceviche is a method of cooking fish using citrus rather than heat. Shrimp or any fish meat can be prepared as ceviche.

One possible soup is Menudo which is traditionally made with tripe. However, chicken or turkey can be substituted..

Whatever you decide, grab a nice bottle of California wine and toast our Bears on a 4 game - hopefully 5 game - winning streak.

Special Teams Have A Special Day

Bears Win! BearsWin! What an amazing game!

We saw 2 touchdowns by the defense; an 82 yard punt return for a touchdown by Hester; and a 37 -13 win for da Bears!

Emotions were high and there were a lot of penalties but luckily no one was seriously hurt. The biggest melee resulted after Lions' Stafford pulled Bears DJ Moore to the ground by his helmet. This was late in the game after Cutler's helmet was torn off by Lions' Suh. None of it pretty.

Speaking of not pretty, working my Imported from Detroit menu I learned that Domino's idea of Chicken Wings are actually breaded and fried chicken nuggets. No Buffalo Wings here! Needless to say, I whipped up a quick Buffalo Wings sauce, dunked the offending nuggets into the brew and proceeded to tailgate.

The winning Imported from Detroit menu included:

• Dominos pizza
• Dominos wings - with a Special Team save
• Orange Faygo (matching today's Bears jersey choice)

For you Chicken Wing Fans, here's my Buffalo Sauce recipe. Beware, there are no measurements. It's up to you to determine your favorite level.

1.  Melt Butter
2.  Add Frank's Red Hot Buffalo Wings Sauce
3.  Add fried chicken wings and Enjoy!

Note:  If there's trouble in da Bears game, add in a bit of Mike Ditka's Hall of Fame Salsa for luck!

Imported from Detroit - Take 2

Apparently I didn't do enough research for the last Lions game. Just as the Bear's offensive line is much improved, so is this blogger's understanding of the Michigan food industry.

Over the years, Michigan has contributed much to America's food and drink options and, over the years, many of those national companies have moved out of Michigan. One notable is Vernor's which is the fizziest ginger ale Ever! Seriously, don't put your nose directly over a freshly poured Vernor's or you'll be the center of attention while you experience a serious coughing fit. But I digress.

Today, there are several choices for your WBE Imported from Detroit  tailgate.

• Faygo (sold in 1987 to National Beverage but the Michigan plant remains open)
• Kellogg’s
• Little Caesar’s Pizza
• Thorn Apple Valley meats
• Domino’s Pizza (sold in 1998 but the headquarters remains in Michigan)
• Uncle Ray’s Potato Chips
• Jiffy Brand Mixes
• Pioneer Sugar

Pick your fave, put on your jersey and get ready for some football.

15 Days to Ruminate

I have no idea what I'll do when football season is over. Every year I go through the sane thing but this year I experienced a mini withdrawal during the last 1 weeks. Da Bears won in London and then I had to wait until tonight to watch them beat Michael Vick and the Philadelphia Eagles. Sure there was some World Series excitement to tide me over but it's still not the same as football.

Anyway, my Bears showed the Eagles and Michael Vick that dog and bear lovers everywhere are going to rally against non-football field abuse.

Bears win 30-24 and a Delicious winning menu was enjoyed by all:

Bear Down Hoagie

Ingredients:
1 pkg of refrigerated crescent rolls
2 oz sliced salami
2   oz sliced ham (Michael Vick is from Virgnia - ham)
3 slices cooked bacon
4 slices provolone cheese
4 oz shredded Chihuahua cheese
1 beaten egg

Directions:
1.  Cook bacon, set aside
2.  Preheat oven to 350 degrees
3.  Spray 9 x 13 baking pan with Pam/cooking spray
4.  Cover bottom of baking pan with half of crescent roll dough
5.  Layer dough with meat and cheese
6.  Spread half of the beaten egg over the cheese
7.  Top with remainder of egg
8.  Bake uncovered for 25 minutes
9.  Cover with foil and bake for another 10-15 minutes.

Meeting Ookie Boddie

After a week without Bears football, I can't wait for Monday night. Rather than crossing the Atlantic, da Bears will travel a mere 800 miles to Philadelphia the home of the Eagles. Joined by a now healthy Earl Bennett, da Bears will face every animal lover's foe Michael Vick (aka Ookie Boddie). Ookie was his nickname as a child and Boddie is his father's last name. Vick's parents didn't marry until Michael was 5 and the children chose to keep using their mother's last name.

Enough gossip, let's talk menus. Monday night's menu could be a combination of Philadelphia and Virginia - Vick's home state. Some Philadelphia traditions are Philly Cheesesteak Sandwiches, Hoagies and Turtle  Soup with Sherry. Virginia boasts ham, peanuts and Brunswick Stew. Get those creative juices flowing Bears fan. It's almost time for football!

Using My Power for Good

The Bears are off this week and it was suggested that I create a menu to cause the Green Bay Packers to lose. Let me be clear, the Bears / Packers rivalry is alive and well in this kitchen. However, What Bears Eat is all about helping the Bears win and this blogger is going to stick to the positive. Anyway, the Packers are off this week as well.

In the meantime, I hope the Bears are enjoying a nice weekend with their families.

For those of you looking for something to warm you up as the first snow falls, here's a nice seasonal dinner.

Braised Short Ribs in Red Wine

Ingredients:

3 1/4 pounds beef short ribs

3 TB flour

1/4 tsp dried mustard

Salt/Pepper to taste

2 tsp olive oil

1/2 large onion, sliced

2 carrots cut into pieces

1 celery stalk cut into pieces

1 1/4 cloves of garlic, chopped

2 tsp rosemary

2 2/3 cups beef broth

1 TB butter

2/3 cup dry red wine

Directions:

1.  Mix flour, dried mustard, salt and pepper

2.  Dredge short ribs in flour mixture

3.  Heat olive oil

4.  In oil, brown short ribs on all sides

5.  Remove short ribs and set aside

6.  Cook onions in remaining oil till soft

7.  Add carrots, celery, garlic and rosemary - cook about 3 minutes

8.  Add butter and allow to melt

9.  Add broth and wine and bring to a boil

10. Return short ribs to the pot, bring to a simmer and cook 1 1/2 hours

Serve with mashed rutabaga, noodles, rice or mashed potatoes. Enjoy!

• 
  

London Got an Eyeful

The fans at Wembley saw an action packed game. There were interceptions, a safety, a third quarter passing route by a fan, more interceptions, and a fourth quarter comeback attempt. Forte continued to produce amazing stats.

The Bucs had their fun in London earlier in the week; da Bears had their fun on the field today. The fish and chips did the job although a late nosh in the fourth quarter was required. That's why we make extra! Rest up gentlemen, you've earned the buy week.

Across the Pond

The Bucs arrived in London on Monday and have focused on bonding as a team and adjusting to the time difference. The Bears practiced at home this week and left for their "business trip" to London on Thursday night. Lovie's plan was for lights out as his team crossed the pond. Let's hope it was the right call.

So what winning menu seems appropriate for a face off with Tampa Bay in London? You just have to say it out loud and the obvious choice enters like an echo - Fish and Chips! Grab the malt vinegar Bears fans, kick off is at Noon CST on Sunday.

Football Frenzy!

Now that's what I call Fun! Da Bears played like - well, da Bears! The offensive line was present; Hester was a presence and Gould was - and still is - Perfect! Let's take it across the pond guys!

The winning menu was a combination of defense and offense. On the defense was a Minnesota staple - Wild Rice and White Fish. The offense topped it off with some shrimp as a a tip of the hat to Matt Forte's Louisiana home. The fish and shrimp were poached in some chicken broth seasoned with dill, dried mustard, pepper and Louisiana seasoned salt. After the fish and shrimp were plated on top of the wild rice, some half and half was added to the broth and allowed to thicken a bit. A little broth over the rice and Voila! a winning recipe.

Forte vs Peterson?

I admit it, I've been enjoying a Forte Frenzy since Matt's first season. He so reminds me of Sweetness. This week will be a battle of the running backs and I've got my hopes and my menu pinned on Matt.

Putting together the menu for a must win game against the Minnesota Vikings involves some offense and defense.  The offense has to be a staple of the opposing team. Some good choices include whitefish and wild rice. Usually the defense is based on Coach Ditka's Hall of Fame Salsa. This week let's add a nod to Matt Forte's Louisiana roots. What will you be cooking to bring our Bears a win?

Penalty Flag

That roar in Ford Field wasn't the Lions fans - It was Papa Bear reacting to 9 False Starts (and a few questionable calls). This was a messy game with a side of gloating by the Lions. Don't blame Cutler, Forte or Gould - they did their jobs. It just wasn't enough and it wasn't pretty.

I pulled out all the stops to help da Bears break the Lions winning streak. With Ford Field sitting on the edge of Mexican Town, I opted for the local favorites. Tonight's menu used Pork Chile Rojo Ditka Style as the base for baked nachos and enchiladas with white sauce. Check out this recipe:

Pork Chile Rojo (Pulled Pork with Red Chile Sauce) Ditka Style

Ingredients:
2 pounds boneless pork shoulder roast
1.5 TB chili powder
1/2 cup chopped onions
2 cups water
1 (16 oz) jar Mike Ditka's Hall of Fame Salsa
1 (10 oz) can diced tomatoes with green chiles, undrained
Chopped cilantro to taste
1 diced pickled jalapeno (opt)

Directions:
1.  Rub the pork roast with chili powder
2.  Place the roast in an oven roasting bag
3.  Add chopped onions on top of the roast
4.  Loosely close the bag and cut 3 1 inch slits in the top of the bag
5.  Pour the water into the bottom of the slow cooker, around the bag, at least 1 inch deep
6.  Cover and cook the pork on low for 8 hours
7.  Remove the pork and onions from the bag and place in a large dutch over, reserve 1/3 cup liquid from the bag
8.  Using 2 forks, shred the pork
9.  Stir in the salsa, tomatoes, cooking liquid, jalapeno and cilantro
10.  Bring to a boil over high, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.

Imported from Detroit

Monday Night Football has the undefeated Detroit Lions hosting da Bears. Yeah, that's pressure. Add in a helping of this blogger's Michigan relatives - one of whom is a trained chef - and the pressure mounts.

However, this has been a good week for Bears fans. Devin Hester set an NFL record with his 11th punt return. Matt Forte ran for 205 yards to join with Bears greats Walter Payton and Gale Sayers as the only Bears to rush for 200 yards in a game. And the 1985 Superbowl winning Bears were honored at the White House.

As for this blogger and cook, I've decided to import some favorites from Detroit to help our Bears unburden the Lions of their undefeated record. I am not alone in declaring Mexicantown as Detroit's fave for foodies. I'll invite Coach Ditka's Hall of Fame Salsa to serve as the foundation for a winning recipe.

Monster Mash

Thanks to Jib Jab, I am now able to join Brian Urlacher, Matt Forte and Devin Hester for some Monster Mashin' Dancing. Check out the fun as we prepare to visit the Lions Monday night.

Whoo Hoo!

What a weekend. After the Illini extended it's winning streak to 5-0, the Bears served up an excellent running game against the impressive rookie Carolina quarterback. The Highlights:

The fans got to watch Forte and Hester run

The defense was solid

Gould was perfect

Cutler didn't get beaten to a pulp

'da Bears win- Brilliant!

If you want to see Hester's triple somersault again, you'll find video here.

What did you serve in support of our team? This blogger had fried chicken and corn fritters. I'd never made corn fritters before but I found them to be quite easy and tasty. Give them a try:

Ingredients:

3 cups oil for frying

1 cup sifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon white sugar

1 egg, lightly beaten

1/2 cup milk

1 tablespoon shortening, melted

1 (12 ounce) can whole kernel corn, drained

Sugar

Directions

1. Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C)

2. In a medium bowl, combine flour, baking powder, salt and sugar

3. Beat together egg, milk, and melted shortening

4. Stir into flour mixture

5. Mix in the corn kernels

6. Drop fritter batter by spoonfuls into the hot oil, and fry until golden

7. Drain on paper towels

8. Sprinkle with sugar and serve hot

This Was Tough!

Wow, North Carolina was tough! They are the South so you'd think food would be a huge part of who they are but .... not so much. Perhaps this is a good sign because the stuff they say they do, they also do poorly. The other side of the coin is that they are fun; they revel in their drink recipes.

This week is a "must have" for da Bears so I've really put extra thought into the menu and the strategy. Apparently the only thing North Carolina does well in the kitchen is southern cooking. Their BBQ, while traditional to the local is usually considered BAD. So, I'm asking all you Bears fans to pick your favorite Southern Specialities and get Cooking. Consider the following:

• Fried Chicken
• Fritters
• Potato Salad
• Cole Slaw
• Fried Fish
• Hush Puppies

Then, let me know what you cooked to help da Bears get their game back!

Charlotte North Carolina Panthers

I visited with Bob Simpson yesterday to throw around ideas about this week's menu. I was confused; Bob was clear and I think he was spot on. Thank you Bob!

My research confirms your belief that Pork BBQ is the right recipe for success! Let's get back to winning - low and slow!

Any thoughts? We really need this win. Go Bears!

The Little Game That Could've Been

If only / Except for / But if ..... da Bears were stuttering. First an interception by Tillman .... called back by a penalty. A bunch of almost caught passes by Cutler. An interception by Urlacher that was wasted and then a touchdown called back due to holding - except there was no holding. Preposterous!

The menu was a one/two punch with smoked cheese appetizer followed by brats in saeurkraut. Not much of a recipe folks, you just throw the brats, onion and saeurkraut in a crock pot. Serve on a bun with mustard and a schmeer of Coach Ditka's Hall of Fame Salsa.

Congratulations to the Lions - 3 and 0h my goodness.

New Strategy

Let's review last season's efforts by this blogger to assist in overcoming the Packers. Game One I made Cheesehead Chowder - a delicious and hearty beer cheese soup. Da Bears won.

When we met our rivals again in December, I made the same Cheesehead Chowder. What was I thinking? That's like handing the Packers the playbook. This blogger has learned her lesson. I will not be announcing the winning recipe until after the game.

Come on Bears, protect Cutler like he's your kid brother and host Green Bay to a heaping helping of the Monsters of the Midway!

Please Coach, Don't Put Me In!

I would not have faulted Cutler if he had hidden in the Gatorade cooler during the second half. I seriously considered having an elective root canal rather than watch the 4th quarter of today's Bears/Saints game. I think Lovey needs to bring in Simon Cowell to talk with the offensive line. The Defense can move on to next week but Cutler's "protection" .... oh never mind, it was just too horrible.

Let's move on to the recipe - the Jambalaya was delish!

Ingredients

1/4 cup butter

1 onion chopped

2 stalks celery chopped

1/2 TB minced garlic

1 LB ham, cut in small cubes

1 LB smoked sausage, cut in small cubes

1 1/2 cup uncooked rice

8 oz diced tomatoes w/juice

6 peperocini's diced

2 1/2 cup chicken or beef broth

1/4 cup Mike Ditka's Hall of Fame salsa

1/4 tsp cayenne or chili powder

1/2 tsp each pepper and salt to taste

Directions

1. Melt butter

2. Saute onion, celery and garlic about 5 minutes

3. Add ham and sausage, brown

4. Add rice, brown for 5 minutes

5. Add tomatoes and peperocini's, cook for 3 minutes

6. Add broth, salsa, and spices - bring to a boil

7. Cover and simmer 45 minutes adding peperocini juice to taste

Go Ahead, Play With Your Food

Today's cooking demonstration was a blast! I shared some tailgating secrets at Illinois Restaurant Week in Champaign. Based on da Bears Pre-Season win against Buffalo, I showed the fans how to make and present Buffalo Butt-Kickin Wings and Buffalo Cups. Of course, I also shared the secret weapon - Coach Ditka's Hall of Fame Salsa.

Thank youChampaign Center Partnership!

Brian's Back!

Watch out New Orleans, Brian Urlacher is in the House! Da Bears will be at full strength on Sunday so it's time to get cookin'. I'm bringing my A-Game: Jambalaya with a Kick! It's time for a trip to World Harvest in Champaign for Mike Ditka's Hall of Fame salsa and other special goodies. Check out this fun article about the salsa.

Cooks, it's time to whip up another win - Cajun style!

See Me at Illinois Restaurant Week in Champaign

This blogger will be sharing all things Tailgate at a cooking demonstration for Illinois Restaurant Week in Champaign. Stop by the patio at Jim Gould's (no relation to Robbie) this Saturday (9/17/11) at 1:00 PM. You might even score some Mike Ditka Hall of Fame Salsa - one of my secret ingredients!

Cajun in the Kitchen

I'm still grinning thinking about Brian scooping up that football and running it in for a touchdown. But, just like our Bears, it's time to focus on next week's opponent - the New Orleans Saints.

There are so many Cajun choices when it comes to dishing up a Bears win. Jambalaya, Red Beans and Rice, Gumbo, Dirty Rice .... Wow, it's beginning to sound like a Mardi Gras win. What say you, Bears Fans?

Totally Fun Football!

Well Happy Birthday to Me! Da Bears gave me the best birthday gift by winning the season opener against the Atlanta Falcons by an impressive 30-12. Even Urlacher got a touchdown - Awesome!

There was a last minute menu substitution when I was invited to brunch with a friend from out of town. Realizing Biscuits and Gravy - a fine Southern tradition - is always served during brunch at Emerald City, I was good to go. Keith's biscuits and gravy are as good as my cousin Sean's. Here's a recipe to keep:

Southern Biscuits and Gravy

Ingredients

• BISCUITS:
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup milk
• 1 teaspoon butter or margarine, melted
• 
  
• GRAVY:
• 1/2 pound bulk pork sausage
• 1 tablespoon butter or margarine
• 3 tablespoons all-purpose flour
• 1 3/4 cups milk
• 1/8 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown.
2. Meanwhile, in a saucepan, cook the sausage over medium heat until no longer pink. Stir in butter until melted. Sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes. Serve over biscuits.

Bear Down Chicago Bears

Make every play clear the way to Victory .... The season opens at Soldier Field at noon on Sunday against the Atlanta Falcons.

Hopefully da Bears will find the Falcons as simple to handle as this What Bears Eat menu. Atlanta says Southern Cooking to me and, since the Falcons are a bird, what better choice than Southern Fried Chicken, Biscuits and Watermelon? I'll be cooking up an opening winner. Let's play football!

Bench Dishes Up a Treat

Hainey and Knox looked good; Robbie made his field goal.

It was a good night as da Bears beat the Browns 24-14 while I munched on some delish Queso Fundido. It's quick and easy to make and is a great tailgate or arm chair treat. So while Bears management is culling the roster to the final 53, dip in to this monstrous cheese dip.

Queso Fundido

Ingredients:

1/2 tsp. lard or bacon fat

1/3 cup well-drained canned tomatoes

1/2 small onion, coarsely chopped

1 mild fresh green chile pepper, minced

1 garlic clove, minced

1/8 tsp. sugar

1/8 tsp. salt

1/2 cup queso fresco

1/4 cup Chihuahua cheese

2 oz. chorizo sausage

Flour tortillas or Nacho chips

Sliced jalapeno pepper for garnish

Preparation:

1. Heat lard in a medium skillet over medium-high heat.

2, Add the next five ingredients and saute until tender.

3. Stir in the sugar and salt.

4. Gently melt the cheese in a double boiler over medium heat or in the microwave until the cheese is just melted and combined.

5. Meanwhile, cook the chorizo in a small skillet over medium-high heat. Remove the meat with a slotted spoon and drain on paper towels.

6. Add the meat to the cheese mixture.

7. Stir in the tomato mixture and heat thoroughly. Pour into a stoneware crock or au gratin pan. Garnish with sliced jalapenos.

Serve with a serving spoon and warm flour tortillas or nacho chips.

To eat, scoop a little of the mixture unto the middle of a tortilla, roll up and fold in the edges.

It's okay to eat with your fingers.

You Have To Be Kidding

Cleveland's food is - how do I say this - scary! Hanky Pankies and Sauerkraut Balls top the list. Thank goodness it's pre-season because I'm bringing in my bench. Apparently the Hispanic community has a huge influence on local foods - Thank You!. So I'm going with Queso Fundido. You've gotta love immigration!

Sweetness and Spice

The first half was sweet. The offensive line did their job; Forte, Bennett and Tillman were fantastic; and Cutler looked confident.

The second half was more sour than spicy but Kahlil Bell continued to impress. Despite the final score, Bears fans can be happy with the progress and with the menu. I have to say, the ribs were delicious. Here's the recipe. Enjoy!

Tennessee Ribs by Charlie Vergos

Ingredients:

2 racks pork spareribs, about 3 lbs.

Tennessee Dry Rub:

• 1 T each, brown sugar, coarsely ground black pepper and paprika
• 1/2 T chili powder
• 3/4 tsp. each ground white pepper, crushed hot red pepper and salt
• 1/2 tsp. garlic powder

Directions:

Rub both racks of ribs vigorously with Tennessee Dry Rub, then wrap each securely in at least 3 layers of heavy-duty aluminum foil, cut long enough so ends can be folded over to seal ribs in. Refrigerate overnight.

When ready to cook, remove ribs from refrigerator and let stand in their wrappings until they reach room temperature.

Meanwhile, start fire in grill (see note), placing rack 6 inches above coals, when coals are white hot, place ribs, still wrapped in foil, on grill rack. Cover grill and cook ribs 1 hour, turning once.

Remove ribs from foil and place directly on rack over coals. Cook 20 to 30 minutes until crusty and cooked through, turning once or twice. If desired, ribs may be basted with sauce of choice during last 20 to 30 minutes of cooking time; or sauce can be served on the side for dipping. Makes 6 servings.

Oven Option: Ribs may be cooked in oven. Season, wrap and refrigerate as directed, then heat oven to 450 degrees F.

Unwrap each rack to add 1/4 cup water (or brush each with 1 cup sauce of choice), then rewrap, sealing tightly.

Bake 50 minutes. Remove from oven; heat broiler.

Unwrap ribs and place on rack in broiler pan. Broil, 4 to 5 inches fron heat, 3 minutes on each side to crisp, basting with sauce if desired.

It's All About the Rub

When making Tennessee ribs they say it's all about the rub but tonight it's all about the line - the offensive line.

A Tennessee rub is a combination of sweet and spicy and that's what the fans will be looking for as well. We need a sweet connection between Jay and his receivers and spicy hits from the offensive line. Tune in at 7 pm to see if da Bears will deliver.

ESPN says "Now That's Good Football"

Oh wait, they were talking about the Giants!

Diana says "That was emBEARrassing." I say "It was unBEARable." Michael says "It's not real. Wait for the real season."

Well he could be right. To put a positive spin on an ugly night, last year the Bears were 0-3 in preseason play. So far this year, we're 1-1. And Cutler didn't have his brains scrambled so ... bring on the Titans!

Giantly Terrible Football

There was some bad mo-jo last year when the Bears visited the Meadowlands. Tonight they return to the scene of the crime and, even though it's Pre-Season, Bears fans will be looking for the offensive line to hold tough. In interviews, many players are touting the fact that they bulked up over the off-season. Cutler says he's been working on his footwork. For my part, I think a Giant Black and Blue salad is the perfect selection. Of course, I'm expecting the Black and Blue to be on the Giants - not da Bears. Come on guys, protect those Quarterbacks!

Bob Simpson, are you ready?

Clipped Buffalo's Wings

Michael didn't watch tonight's game. He thinks preseason games are boring and shouldn't even happen. Says they put him to sleep. I did not have a problem staying awake. During the first half, fans were treated to some nice performances by the starters. During the second half we got to see some of the newbies competing for a spot at the table. Kahlil Bell looks ready to dine at the big boys table.

Tonight's wings were a bit of an adventure thanks to the new deep fryer I got at Macy's for $25 - what a deal! Tasty!

BTW Michael, McKenzie didn't make it through the second half.

PreSeason Pantry Check

The humidity has broken, camp is open and Bears fans are hoping for a spectacular season. Our first look at da Bears is tonight at 7 when they host Buffalo at Soldier Field. Wings are on the menu! Are you ready to play Matt?

Super Bowl Sunday

While the Bears are on the sidelines for this one, the Super Bowl is still a great celebration of the sport of football. With that in mind, let's get this party started. On the menu tonight is the ultimate Texas-style football snack food: Chili, Chips and Salsa.

My chili is a thick, creamy treat. The level of spiciness can be easily adjusted for the audience. The "recipe" is not a constant. I believe chili is best when it's a creative experience driven by mood, music and what's in the pantry. With that disclaimer, here's the basic recipe:

Ingredients:

1 LB Ground Meat

2 Cans of Chili Beans of various degrees of spiciness

1 Can of Campbells Tomato Soup

Cilantro, cleaned and chopped

1 onion, chopped

Cumin, Chili Power, Garlic Powder, Ancho Chili Powder, Black Pepper, Red Pepper and Creole Seasoning - To taste

At least 1/4 Cup of Mike Ditka's Hall of Fame Salsa

Directions:

1. Brown the meat and onions, Drain

2. Add in Cilantro and brown for about 2 minutes

3. Add seasonings and Salsa and brown for another minute or two

4. Add Soup and Beans, Simmer

5. Adjust Seasonings

6. Enjoy!

Season Ender

It was the best of times and the worst of times. The Bears had a great season. Almost every week they seemed to get better and have more fun. Today the season ended with a loss to our nemesis - the Green Bay Packers. The Packers will take on the Steelers February 6 at Cowboys Stadium. Congratulations to the Packers and Steelers.

The last chance to watch some of our Bears play will be next Sunday. Devin Hester, Lance Briggs, Julius Peppers and Brian Urlacher will head for Hawaii to play in the 2011 Pro Bowl. What menu do you think is appropriate for a Pro Bowl game?

Today's Sausage and Smoked Cheese Balls were good, by the way. Here's the recipe:

Ingredients:

1.5 pounds pork sausage

1 1/2 cups Bisquick

16 ounces shredded smoked cheddar cheese

1/2 cup diced onion

1/2 cup chopped celery

1/2 teaspoon garlic powder

Directions:

1. Preheat oven to 375 degrees

2. Combine all ingredients in a large bowl, mix well.

3. Form 1 inch balls

4. Place balls on an ungreased cookie sheet 1/2 ince apart

5. Back for 15 minutes or until golden brown

Season Ender

It was the best of times and the worst of times. The Bears had a great season. Almost every week they seemed to get better and have more fun. Today the season ended with a loss to our nemesis - the Green Bay Packers. The Packers will take on the Steelers February 6 at Cowboys Stadium. Congratulations to the Packers and Steelers.

The last chance to watch some of our Bears play will be next Sunday. Devin Hester, Lance Briggs, Julius Peppers and Brian Urlacher will head for Hawaii to play in the 2011 Pro Bowl. What menu do you think is appropriate for a Pro Bowl game?

Today's Sausage and Smoked Cheese Balls were good, by the way. Here's the recipe:

Ingredients:

1.5 pounds pork sausage

1 1/2 cups Bisquick

16 ounces shredded smoked cheddar cheese

1/2 cup diced onion

1/2 cup chopped celery

1/2 teaspoon garlic powder

Directions:

1. Preheat oven to 375 degrees

2. Combine all ingredients in a large bowl, mix well.

3. Form 1 inch balls

4. Place balls on an ungreased cookie sheet 1/2 ince apart

5. Back for 15 minutes or until golden brown

A Chilly Welcome

Sunday's forecast is cold and snowy - perfect for the Bears/Packers rivalry. Smack talk abounds in both cities. In Chicago, even the arts community has taken a stand by creating their own "welcome" outside the Chicago Theater.

The menu has been set (Drum Roll Please) Smoked Cheese Sausage Balls followed by a celebratory Chicago Chili. Be sure to stock up on some delicious Mike Ditka's Hall of Fame Salsa. Go Bears!

The Packers Stand Between Bears and Super Bowl

Okay fans. We have one week to determine the winning recipe to beat the Packers and head for the Super Bowl. My Cheesehead Chowder has a sad 50/50 winning percentage and that won't do for the playoffs. I wondered if smoked cheese - building on today's win - would be a good base ingredient. Perhaps I should add some sort of sausage? It was time to do some research. Here's what I've found so far.

• Sausage Cheese Balls (Need I say more?)
• Smoked Gouda Chive Spread
• Smoked Cheddar Crispy Rice Balls

Apparently I'm building on a theme here. What suggestions do you have? Go Bears - Beat those Packers!

Bears Smoke the Seahawks

Again the Monsters of the Midway returned to Soldier Field. Da Bears offense joined forces with the defense to rack up 35 points. Tillman did a fabulous job handling Mike Williams - even though Peanut was getting over the flu. Cutler outrushed the entire Seahawks team and penalties were extremely low. What a great game! The winning recipe was Smoked Salmon Dip. Enjoy!

Ingredients:

2 cups flaked smoked salmon

2 TB fat free mayo

4 TB fat free sour cream

2 tsp Mike Ditka Hall of Fame Salsa

3 drops Worcestershire sauce

Freshly ground black pepper to taste

Directions:

Place all ingredients in a bowl and combine using a fork until dip is the consistency you want.

Smokin' Seattle

What menu do you fans suggest for the Seattle Seahawks/Bears game? The last time we played things went awry. The menu was Shrimp Bisque and Smoked Salmon. It was delicious and sounded perfect to me but it wasn't. Did I go overboard? Should I have chosen one over the other? Help! I'm so ready to do the SuperBowl Shuffle again. What do you think the winning recipe is?

On To The Playoffs

Thank you Bears for a great regular season. While we may have wished for another outcome to today's Packers/Bears game, no one was hurt and we're headed to the playoffs. Before we move on, let's take a moment to enjoy Charles (Peanut) Tillman's interception and 42 yard run. It was a thing of beauty! Congratulations Peanut!

Once I know who we'll be playing, I'll cook up a unique winning menu. In the meantime, I'm off to buy more Mike Ditka's Hall of Fame Salsa. It's available here in Champaign at World Harvest. Thank you Chicago Bears!