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!