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!

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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