Lions and Packers and Bears, Oh My!

This Sunday is another do or die moment for Da Bears. However, we don't have total control over over fate. The Packers - of all teams - are most able to help us by winning. Aaargh!

For this blogger, I'll do my best to focus on what I can affect and what I can't. Please don't go beyond the "If it works, it's not silly." Come on Bears Fans, let's do it! What will you be cooking for the win?

The Choice Was Clear

For da Bears, the choice was clear - either win this game or call it a season. They made the right choice and gave the fans an early Christmas gift with a 28-13 win against the Arizona Cardinals. The defense was awesome (another touchdown for Peanut) and the team was looking much more like what we expect from the Bears. While this blogger wondered about Cutler tendency today to overshoot his targets and the problems with Special Teams, perhaps Santa is smiling on our team led by a quarterback from Santa Claus, Indiana.

The menu choice was also clear. Da Bears were playing a do or die game against Arizona the day before Christmas Eve. Are you with me? It could only be homemade tamales. They are a holiday tradition and a favorite of the Southwest. Yes, they take a bit of work  so pace yourselves and allow 2 days. Trust me, it's worth it.

Here's my recipe for success and, I must say, they were delicious!

Tamales

Filling (called Picadillo)
Ingredients:
1 LB Pork Shoulder Roast
1 TB each of butter and vegetable oil
1/2 onion, sliced
Seasonings: Ancho Chile Pepper, Cayenne Pepper, Creole Season Salt, Chili Powder, Garlic Powder and Pepper
8 oz Tomato Sauce
1/4 cup dry red wine
1/4 cup salsa

Directions:
1.  Dust pork with seasonings on both sides. Allow to sit 10-20 minutes

2.  Melt butter and oil in a heavy pan. When hot, add pork and brown.

3.  Remove pork and add red wine to deglaze pan

4.  When liquid is about half of what it was, return pork to the pan and add tomato sauce, salsa and onion.

5.  Cook slowly until pork is tender (about 2 hours)

Corn Husks
Soak in warm water several hours or overnight in large, wide bowl. Put a plate on top of the corn husks to push them into the water

Tamale
Ingredients:
1 1/2 cups masa harina
1/2 cup warm water
1/2 cup warm broth from  pork filling
1/2 lard
1/2 tsp salt

Directions:
1.  Mix masa harina, water and broth in medium size bowl. Cover and let stand 20 minutes

2.  In a larger bowl, mix lard and salt with electric beaters until fluffy

3.  Add masa harina mixture to lard mixture. Beat until well incorporated

Assemble
1.  Put 2 TB of tamale mixture onto each corn husk

2.  Roll the husk to spread the tamale mixture into a 1/2 inch wide strip of dough leaving a small part of the top and bottom of the husk without tamale mixture

3.  Add 1 TB of Picadillo onto the dough

4.  Roll the husk to resemble a cigar. Secure both ends with a strip of corn husk tied in a double knot

Cook
1.  Place tamales on rock in steamer or electric skillet

2.  Water should be just below rack level

3.  Bring water to a boil, cover and steam 40-45 minutes or until tamales pull away from water. Add water as needed.

This recipe made 9 tamales. If you're making for a crowd (which is most likely) adjust measurements accordingly.

NOTE: Tamales can be frozen if, after they've cooled, you wrap them in plastic wrap, then foil. However, they are best fresh and can be stored in the refrigerator for about 1 week.

Merry Christmas!

Cheddar Curtain

Injuries, penalties and the cheddar curtain all came down on da Bears this week. There were moments when it felt like the real Bears were on the field and then ...... not so much. 

This blogger wanted to do her part. I thought long and hard about what was needed. My determination was a return to basic football. You know, the hard hitting, slog it out kind of ball that defines da Bears. Apparently Lovie and the coaching staff agreed because it was a running game, not a passing game. Unfortunately, there wasn't enough running game. Sigh!

As I searched for the perfect winning recipe against our arch rivals - the Cheeseheads - I went for a traditional tailgate favorite with a twist. It sounds very strange - I'll give you that - but WOW is it yummy! Give this one a try.

Cheesy Buffalo Chicken Soup

Ingredients:

2 TB butter

1 1/2 stalks celery, diced

1/2 small onion, diced

2 TB flour

1/4 cup plus 2 TB half and half

1/12 cups chicken broth

1 cup cubed, cooked chicken

2 TB buffalo wing sauce

3/4 cup shredded cheddar cheese

Salt and pepper to taste

Directions:

1.  Melt butter, saute celery and onion until tender - about 5 minutes

2.  Add flour and cook about 2 minutes - stir constantly

3.  Slowly stir in half and half and broth. Stir until slightly thickened

4.  Add chicken, buffalo wing sauce and cheese. Season with salt and pepper

5.  Reduce heat to medium-low, stirring occasionally. Simmer until cheese has completely melted - about 10 minutes.

Enjoy!

A Bear With One Hand Tied Behind His Back

The Vikings encountered a different Bears team just two weeks after their visit to Soldier Field. With so many injuries, the Bears were not able to repeat their success against the Vikings.

However, this Bears fan is wondering if the problem is more emotional than physical. Consider the dearth of rookie penalties: off-sides, false starts, etc. Then there were the passes that should have been caught. With the Packers coming to town, it is time for da Bears to Concentrate. This Bears team - even with its injuries - is more capable than they've shown the last two weeks.

There is not enough Wild Rice in the world that can counteract a lack of focus. This blogger will be working on a game winning menu worthy of the Monsters of the Midway. It's time for the team to Bear Down! Let's take this season back.

Seahawks Fly In To Soldier Field

Darrell Roya once said:  "One player was lost because he broke his nose. How do you go about getting a nose in condition for football?" da Bears certainly have their share of injuries and many of those injured are going to take the field. Roar! Tillman and Forte are likely to play while Hester's concussion will keep him out of Sunday's game. Let's now forget that Cutler is likely still recovering from his most recent concussion.  On the Seahawks side we're looking at Trufant, Bryant and Hill. It's a tough game and this blogger hopes for an injury free game this week for both sides. As you consider your Seattle menu, you have a lot to choose from. There is fresh fish of many varieties beginning with Salmon. Mushrooms and fruit are featured at the many extraordinary Farmer's Markets. Ethnic food has made a huge impact - especially Thai and Indian. And of course in Seattle, there is always coffee whether it is straight, in the main dish or in desert. It is lurking. So what do you think is your winning dish against the Seattle Seahawks?

Bears Conquer the Vikings

Soldier Field was rockin and rollin. Our Bears were back and it was fun! Podlesh's 2 point conversion was icing on the cake.

What wasn't fun were all the injuries. Bears fans will be holding their breath to hear the status of some of our Monsters. The list of injured players reads like a "Who's Who" of Bears: Hester, Tillman, Spencer, Louis and Forte. Let's hope for some good news. 

Deciding on today's menu was a challenge and came down to the wire. The decision rested on whether Cutler was playing. Once it was announced that he'd be on the field, it was time to make Skause. Skause is a traditional meat and vegetable stew that was a constant with Vikings. There was always a kettle going and, as they ate it, more meat and vegetables were added. My skause consisted of a Beef Vegetable Soup that had been made several days ago and the addition of wild rice and extra beef broth. Let's eat to the health of da Bears!

Skause

Ingredients:
1 pound beef stew meat
2 TB butter
1/2 onion diced
2 stalks of celery, diced
64 ounces beef broth
1/2 rutabaga, cubed and cooked
2 cans Veg All
1 can diced tomatoes
1/2 tsp Dried Mustard
1 box Wild Rice
Salt, Pepper, Rosemary, Garlic Powder to taste

Directions:
1.  Spray Dutch Oven with Pam
2.  Melt butter
3.  Brown stew meat with onion and celery
4.  Add rutabaga, Veg All, Tomatoes and seasonings
5.  Add 32 ounces of beef broth
6.  Simmer at least 30 minutes

Several Days Later:
7.  Cook Minnesota Wild Rice according to the package using beef broth as the liquid
8.  Add  to soup
9.  Simmer at least 30 minutes

Purple People Eaters

What does a Bears fan choose when cooking to defeat the Minnesota Vikings? If we focus on Minnesota, some choices are fish, wild rice and berries. Also, Spam which is made in Austin, MN - also home to the Spam Museum. Spam recipes can be found here.

Minnesota is known as the Land of 10,000 lakes. This blogger visited one of those lakes as a teen and enjoyed the clear water and the delicious Sunfish that practically fought to become breakfast. I also fell pretty hard for a certain young man but that's a different blog.

What if we focus on Vikings? What did they eat? Apparently just about everything. They were a healthy bunch. The constant was skause - known today as stew - which was a big kettle of meat and vegetables that was constantly refreshed. Anyone want to discuss food safety with these guys?

The big question - will Jay Cutler be able to play - is still a bit up in the air. That being said, Bears cooks, let's get some pizzaz going!

Fail

Ugly, that game was just plain ugly. People complain about Cutler but look what happens when he's not on the field. This blogger prefers a winning Bears team to the alternative.

Forgive me if you find yourself humming this tune but ... my menu choice for San Francisco may have been too obvious. It began with - this is where the humming starts - Rice A Roni and, yes, it turned out to be a San Francisco treat.

Spanish Chicken is one of the many recipes that begins with Rice A Roni. It is a quick, easy comfort food that's perfect for Chicago's harsh winters. Enjoy!

SPANISH CHICKEN

2 cups of diced, cooked chicken
1 box Spanish Rice-A-Roni
1 (15 oz.) can stewed tomatoes
2 1/3 Cups Hot Water
2 tbsp. butter

In large skillet, melt 2 tablespoons butter in skillet and add rice-vermicelli mixture. Cook until light brown. Add 2 1/3 cups hot water, contents of envelope and 1 can of tomatoes. Stir. Add chicken. Bring to boil, cover, reduce heat and simmer 30 minutes.

Houston: Ten Years and Counting

The Houston Texans are a relatively new team. The franchise dates back to 2002. Previously, Houston was home to the Oilers. At the end of the 1995 season, when Houston turned down the team's request for a new stadium, the Oilers announced plans to move to Tennessee in 1998. The Oilers became the Titans. Yes, the same Titans that da Bears soundly defeated last week.

The Titans retained the stats and records of the Oilers but the team name and colors were retired.

Bob McNair, the Texans' owner, was determined to bring professional football back to Houston and began work immediately. In 2002, the Houston Texans played their first game in their new stadium. Yes, they got a new stadium. Reliant Stadium is also known as the Astrodomain Complex. It is state of the art and hosts sports, entertainment and conventions.

Now, the food. When you think of Texas you might think of Tex-Mex, Mexican or Steaks. However, Houston is on the Texas Gulf Coast so you have to include seafood. Just to confuse matters more, the Houston Texans Tailgater of the Year last year featured Cardiac Potatoes, Bacon Wrapped Jalapeno Cream Cheese and Cornish Game Hens. Sounds delicious but .... Huh?

So cooks, the pantry is yours. Please choose wisely.

Bless Your Hearts

Bears fans are hooting, hollering and grinning from ear to ear. Tennessee proved to be lovely hosts, bless their hearts!

Peanut Tillman has gone from awesome to most totally awesome. How much fun is it to hear the commentators continue to talk MVP?

Urlacher called today's game a "frenzy" and "fun." Well yeah, did you see the grin on his face as he ran in his second career touchdown. With a wave of his mighty arm, he seemed to say to the approaching Titans "Get out of my way!"

To make things even better, veterans groups benefited from today's amazing 51-20 final score. In honor of Veterans Day, the NFL is donating $100 per point to each of three organizations: Pat Tillman Foundation, USO and the Wounded Warrior Project. That means the Bears/Titans game netted $21,300 for veterans. Did you notice the salute by Charles Tillman? Appropriate for the son of an Army Sergeant.

Enough blathering, let's get to today's delicious winning recipe. To make Southern Sage Chicken and Noodles, you begin with leftovers from last Sunday's Sage Roasted Chicken.

Southern Sage Chicken and Noodles

Ingredients:
2 cups diced sage roasted chicken
40 ounces chicken broth
1 can Veg-All
1 cup cooked, cubed rutabaga
8 ounces frozen egg noodles
2 Tb butter
2 TB flour
1 bay leaf
Salt, Pepper, Creole Seasoning, Dry Basil, Dried Rubbed Sage to taste

Directions:
1.  Bring 32 ounces of chicken broth and bay leaf to a boil
2.  Reduce heat and add frozen egg noodles, simmer 20 minutes
3.  Add chicken, veg-all and rutabaga
4.  Add seasonings to taste and simmer 10 minutes
5.  In a small sauce pan, melt butter over medium heat
6.  Add flour and 1/8 tsp pepper and stir continuously for 3 minutes to make a roux
7.  Add 1 cup chicken broth to roux and cook until thickened - stirring constantly
8.  When thickened, add to chicken, vegetables and noodles.
9.  Heat through and adjust seasonings as necessary.

NOTE: if it is too thick, add more chicken broth

Say a prayer for our Veterans and Enjoy!

Southern Hospitality

This blogger's kitchen is ready to dish up a win.

Da Bears arrived in Nashville yesterday with the Bears Fight Song playing. It will be time to Bear down in 5. There just enough time to enjoy the Chicago Bears Fight Song.

Trick or Treat!

Lions and Goblins and Panthers - oh my! Admit it, that was scary. The only Monsters during the first three quarters were those sacking Cutler. Even Robbie Gould missed a field goal. It was beginning to look like a Halloween witch had cast a curse on our Bears.

What can a cooking fool do in the face of this ugliness? The meatloaf, which was supposed to be the Southern Cooking Trick against North Carolina, obviously wasn't cutting it. So at half time this blogger began breading and frying a batch of Super Southern Fried Pickles. They were ready around the end of the third quarter and, what do you know, Bears started appearing. In a mere 8 seconds there was a touchdown by the offense followed by a touchdown by the defense. The final treat was the game winning field goal allowing Robbie to end the day as the hero.

Whew, it wasn't pretty but it's a win in the record books. And, if you haven't had them before, fried pickles are pretty tasty. This recipe is from Recipe from Okie Dokies Smokehouse in Swannanoa, North Carolina. Give them a try.

Fried Pickles

Ingredients:
4 cups dill pickle chips sliced from whole dill pickles. Slice on an angle and a bit thicker than a pickle chip
1 1/2 cups low-fat buttermilk
1/2 cup Ranch dressing
2 TBS mild barbecue sauce
Canola Oil
4 cups all purpose flour
2 TBS barbecue seasoning

Directions:
1.  Place pickles in a large bowl. Pour buttermilk over them. Cover and chill 1 hour
2.  In a small bowl, stir together the ranch dressing and barbecue sauce. Cover and chill until ready to serve
3.  At the end of 1 hour, pour picle mixture through a strainer discarding the buttermilk.
4.  Combine flour and barbecue seasoning in a plastic bag, bowl or plate
5.  Add half of the pickles to the flour mixture, toss to coat, remove pickles from the flour with a slotted spoon and shake off the excess
6.  Pour oil to a depth of 1 1/2 inches into a skillet and heat to 375 degrees
7.  Fry pickles 3-4 minutes or until golden. Drain on paper towels
8.  Repeat with remaining pickles and flour mixture
9.  Serve pickles with sauce

8-10 servings

Panthers Enter The Bears Den

Charlotte specifically and North Carolina in general, have made some interesting contributions to our menus and our waist lines.

At first blush, North Carolina is a sugar rush, as it is the home of Pepsi and Krispy Kreme Donuts. Then there's the oil franchise, with fried everything. Seafood is a healthy addition with access to the ocean from the east coast. Did you know that Hardees began in North Carolina? Finally, there's the delicious addition of soul food.

I think I've decided on a theme. What will you be cooking for a Bears win?

A Win With A Cherry On Top

Creating a winning recipe against Detroit has proven to be difficult but tonight - Success!  Since starting this blog, the one teamI ave never defeatd until tonight was the Lions.

The secret ingredient was .... Wait for it .... Michigan Cherries. I made a yummy pork roast with Michigan cherries. My Disciple class liked it and I had a group eating to win. Here's the secret to success tonight. Bear down! Let's have fun!



Pork Roast With Michigan Cherries

Ingredients
5Lbs bone-in pork roast
8 garlic cloves minced
1/4 cup water
3 TBs brown sugar
1/4 tsp dry mustard
2 cans Michigan Cherries
Salt and pepper to taste

Directions
1.   Rub roast with garlic and dry mustard
2.   In a bowl, combine water, brown sugar and cherries
3.   Spray crock pot with Pam
4.   Add roast and liquid
5.   Cook on low overnight
6.   Slice pork thinly
7.   Put some of the broth in a sauce pan and reduce by half
8.   Season to taste with salt and pepper
9.   Optional: add 2 TB of Sherry to broth
10.   Pour reduction over meat.
11.   Serve on rolls with selected condiments including mayo, cranberry mustard, mustard, etc.

Enjoy!

Greek Culture

There is so much about Green Culture. First, you're talking about a civilization that goes back forever. The patriarch in My Big Fat Green Wedding attributes every word to a Greek word and every solution to Windex. I never heard how and when Socrates invented Windex but it seems a foregone conclusion.

This is the Greek Egg Lemon Soup recipe promised in honor of Alex Karras. It is a small batch for 2 people. You can enlarge it if necessary. Enjoy!





AVGOLEMONO (Greek Egg and Lemon Soup)

Ingredients:
2 (13 1/4 oz.) cans chicken broth
1/4 c. uncooked Orzo
3 lg. eggs
3 - 4 tbsp. lemon juice

Directions:
1. In a saucepan bring broth to a boil over high heat. Add orzo, reduce heat to low and simmer, partially covered, about 15 minutes until grains are just tender.

2. In a large bowl beat eggs by hand until well broken up, then beat in lemon juice. Slowly pour in about 1/2 cup at a time (1.5 cups) of the hot broth, while beating eggs constantly.

3. Add to the remaining broth and cook over low heat 3 to 5 minutes, stirring constantly with a wooden spoon, until soup thickens enough to coat the spoon. Do not boil or eggs will curdle.

4. Remove from heat and serve immediately.

To reheat, warm soup over simmering water in a double boiler. Makes 4 cups or 4 servings. 128 calories per serving. Serve with Greek Salad, Bread or Nothing.

R.I.P. Alex Karras

The Bears are off this week so this blogger will be cooking in honor of Alex Karras. Karras was a stellar defensive player for the Detroit Lions and a bigger than life personality.

Unlike Mongo, Karras was not a " pawn in game of life." He lived life big as a commentator, pro-wrestler and actor after his football career. He was married twice and fathered six children.

Recently Karras joined more than 3,500 football veterans suing the NFL for not protecting them better from head injuries. At the time of his death, Karras was suffering dementia along with several other serious health issues.

His Greek heritage was important to Alex Karras, so in his honor this blogger will make a pot of Avgolemono on Sunday. Opa!

Cream of Jaguar

We've got rhythm, we've got defense, we've even got offense who could ask for anything more? 41-3 Bears win and a tie with Minnesota for the lead in the NFC North results in ridiculous singing and dancing in this household.

Admittedly the first half was a snore but the Monsters who emerged to play the second half were awesome. For the second week in a row, Peanut caught an interception and ran it in for a touchdown. His eighth defensive touchdown set a franchise record. Congratulations and banana bread to you! Not to be outdone, Lance Briggs grabbed a ball and ran in his own defensive touchdown. That's how da Bears defense rocks!

Lovie said that the "Number 1 priority on defense is to score." That gives us two offenses and we certainly saw it today.

Robbie continues to be perfect. Forte is amazing. The dynamic duo of Cutler-Marshall is a pleasure to watch and every time Hester has the ball, we all hold our breath. Did you see his amazing catch?

Today's menu was Cream of Shrimp but the game was truly cream of Jaguar. This is a great recipe. Allow plenty of time at the end to strain the puree and, if it is too rich, add a bit more chicken broth.

Brian Urlacher has reportedly said that his major role is giving high fives. This winning recipe, based on a recipe from Williams-Sonoma, definitely receives an Urlacher High Five.

Cream of Shrimp

Ingredients:
3 TB unsalted butter
2 carrots, finely chopped
1 yellow onion, finely chopped
1 celery stalk, finely chopped
1 small baking potato, finely chopped
2 Lbs. small shrimp peeled and deveined, shells reserved (Note: I used frozen cocktail shrimp, medium size and cut them into bite size chunks)
2 cups chicken broth
2 cups half and half
1/2 TB dried thyme
1 bay leaf crumbled
Salt and white pepper
2 pieces of fried, drained crispy bacon - crumbled (Optional garnish)
1 TB fresh parsley leaves (Optional garnish)

Directions:
1.   In large saucepan, melt butter.
2.   Add carrots, onion, celery, potato and shrimp shells. Saute until onion is translucent and shells turn pink (2-3 minutes)
3.   Add stock, half and half, thyme, bay leaf and all but a handful of the shrimp.
4.   Bring to a boil, reduce heat. Cover and simmer about 20 minutes.
5.   In small batches, puree the soup in a blender.
6.   Force the puree through a strainer using a wooden spoon.
7.   Return soup to the pan and season to taste with salt and white pepper.
8.   Add the remaining bite size shrimp chumks and simmer gently until warmed (2-3 minutes).
9.   Optional garnishes are crumbled bacon or parsley leaves.

Serves 4 Bears Fans

On To Florida

Our 3-1 Bears visit Mularky's 1-3 Jaguars at EverBank Field this Sunday. Just because the records are lopsided, it is not okay to expect a win. The Monsters of the Midway need to treat every game as a Must Win if we are going to play in the New Orleans Superdome in February.

Bears cooks, here are some areas to consider when cooking to beat the Jaguars. Florida's cuisine is quite diversified and includes a heavy dose of Southern Cooking and Soul Food. A strong Cuban influence can be found throughout the state but most strongly in the south. Of course seafood is ubiquitous throughout Florida.

If you really want to shake it up, you might consider a Lebanese dish as a doff of the chef's hat to owner Shahid Khan. Mr. Khan bought the team last year. This Bears cook won't be sharing my menu choice until after the game because Mr. Khan and his Flex-n-Gate employees live in Champaign-Urbana. We certainly don't want to share our playbook with the Jaguar scouts!

Everything Is Bigger In Texas . . .

especially the turnovers! Romo and the Cowboys had a visit from the Monsters tonight. Da Bears orchestrated 5 turnovers resulting in a 34-18 victory. There was a lot of cheering and celebrating in this fan cave! The Bears defense and offense both played solid, hard hitting, smart football.

What menu did you choose for this shoot out? I shared some Cowboy Stew with a group of friends tonight. This is a long time favorite recipe courtesy of John Madden. Enjoy!



Cowboy Stew

Ingredients:
1/3 cup flour
1/2 tsp. pepper
1/4 tsp. salt
2 1/2 lbs. stew meat (cut into bite size pieces)
2-3 Tb vegetable oil
2 large onions, sliced
2 stalks celery, sliced
1 large clove garlic, pressed
3 large carrots, cubed into bite size pieces
3 medium potatoes, peeled and cubed into bite size pieces
1 small turnip, peeled and cubed into bite size pieces
1 small rutabaga, peeled and cubed into bite size pieces
2 cups beef broth
1 cup red wine
1/8 tsp basil
1/8 tsp thyme
1/8 tsp dry mustard
Creole Season Salt (to taste)

Directions:
1.  Combine flour, salt and pepper in large ziploc bag
2.  Add beef cubes and shake well coating all sides with flour mixture
3.  Brown meat in oil in large Dutch oven, working in batches if necessary
4.  Remove meat
5.  Saute onion, celery and garlic in pan drippings for 10 minutes
6.  Add carrots, potatoes, turnip, ruabaga, broth, red wine and seasonings.
7.  Bring to a boil
8.  Add meat. Cover, simmer 1 1/2 hours until meat is tender (add more broth if mixture becomes too thick or dry)
9.  Adjust seasonings by adding salt, pepper or Creole Season Salt to taste

They're Back!

Hurray, the strike is over and the NFL officials will be on the field for this week's games. The hope of every true football fan is a fairly called game with no injuries. Hopefully, everyone will experience that this week.

Bears fans, here are some hints for choosing your Dallas Cowboys menu. Steak, chicken fried steak, BBQ and Tex-Mex are huge in Dallas. Of course, everything is bigger in Texas.

One question you may have is "What is the difference between Mexican and Tex-Mex?". Well, that is a good question to which there is no one clear answer. However, there are several distinctions. First there are the cheeses. Tex-Mex tends to use orange cheeses while Mexican cheeses are white - Chihuahua, Blanco, Fresco, Oaxaca, etc.

Another difference is the sauce. Tex-Mex tends to use chili just like the chili I used last week against the St. Louis Rams. That's pretty darn American. Mexican food uses tomatoes (red and green), chiles, cilantro and chocolate (mole).

The meat is different also. Rather than ground meats, Mexican meats are pulled. Goat meat and frog legs are common in the interior of the country while seafood is widely used in coastal regions. If you've never had ceviche you've missed out on a bit of heaven.

This is just the tip of the nacho. Consider exploring authentic Mexican food deeper. You won't be sorry! In the meantime - Go Bears!

America's Team - Dallas Cowboys

Last week was delightful. Not perfect but delightful. I saw some of the things that tickle me as a Bears fan.

Not all teams could use that word, in part, due to poor officials. Football fans everywhere are hoping for an end to the officials strike and a time when fair play is the norm.

This week we take on "America's Team" the Dallas Cowboys. They were the first to use technology in a variety of ways. At the time, there was great controversy.

Now - among other things - we are using food to defeat them. In the upcoming game I will be with a group who will be helping me eat the winning menu. I hope I have it right.

Go Bears!

A Team Effort

Despite the friction caused by Cutler's comments last week, da Bears worked as a team to defeat the St. Louis Rams. The defense was superb, the offense had some bright moments and Robbie Gould was predictably perfect. I'm anxious to hear Cutler praise his team.

What was on your menu for today? After much fussing, I went with the house favorite Chili with some Provel Cheese on the side. I've never had Provel before but it quite tasty. I made today's Chili a tad spicy because I like it that way and I had some St. Louis antacids - Tums - in the house just in case. No need, the spice was just right for this chilly afternoon.

Creamy Chili

Ingredients:
1 pound ground beef
1/2 onion, chopped
2 cans of chili beans
1 can tomato soup
1/4 cup salsa
Chili Powder (a lot) to taste
Pickled jalapenos, chopped (to taste)
Additional Seasonings to taste: Salt, pepper, cumin, season salt and ancho chili powder

Directions:
Season ground beef with chili powder and additional seasonings
Add onion and jalapenos to the seasoned meat and brown, drain
Add beans, salsa and tomato soup, simmer
Add more chili powder and seasonings as desired
Simmer for at least 30 minutes

And If That's Not Enough

Fellow Foodie/Bears Fans,

If you are still looking for game day recipes in addition to what I'm posting, check out the Crockin' Girls. They've got some great suggestions.

Bears Host The Rams

Which Bears team will we see this Sunday when the St. Louis Rams enter Soldier Field?

ESPN and CBS Sports predict we will see a Bears win. Vegas considers Chicago an 8 point favorite. That's great and, after last week's game, the Bears are likely highly motivated. However, we will be without Forte and likely without Tillman. Urlacher expects to play but has seen limited practice while he continues to get used to his knee's new normal. In short, there are a few hurdles to overcome.

What can the fans cook up to help our team? Surprisingly, quite a few foods cite St. Louis in their genealogy.  Possibilities include toasted ravioli, hot dogs sized to the bun, vinegar basted pork steaks, hamburger, chili, provel cheese, brain sandwich, peanut butter, prosperity sandwich and - appropriately - Tums.

Make your best selection, hum the Bears fight song as you cook, don your jersey and prepare to cheer da Bears on to victory!

That Was No Birthday Gift

Okay, that was seriously ugly. The usually cynical Michael Chimack put it best when he said "The good news is the Bears can't play any worse than this." He was right and I have no idea what went wrong but it was a miserable night.

A more optimistic friend pointed out that we are early in the season and are likely to stabilize and improve. Hopefully, both predictions are true.

Upon reflecting on my culpability, I realized that the last time my Packers menu consisted of the Packers part of the equation (AKA sausage without cheese) we lost. I will rethink my strategy for our Northern Opponents.

Basically, my menu for Thursday was Bratwurst and Sour Kraut. I even ate 2 brats hoping to affect the play but nothing on my part was working. Hopefully this week's show down with the St. Louis Rams will net a better result.

On a personal note, I apologize for the delay in posting this issue of the blog. I have been grappling with the death of my dear friend Melissa Gordon who ran Walter Payton's foundation and helped Otis Wilson set up his foundation. She was an amazingly talented woman who I - and the world - will miss. Her work with our wounded veterans was astounding.  She died too young - at 52. Visit her obituary at http://www.legacy.com/obituaries/chicagotribune/obituary.aspx?n=melissa-rosenow-gordon&pid=159896811&fhid=5491.

Kickoff in Five

The pantry is stocked for tonight's game against the Packers. This will be game #185 for this storied rivalry. If you wonder why Bears fans are so passionate about defeating the Green Bay Packers, here are some of the stories:

In October of 1985, in a show of extremely bad hospitality, the Packers put horse manure in the Bears locker room.

In November of 1986, Charles Martin entered the game with a hit list. At the end of a play, he came up to Jim McMahon from behind, body slammed him to the turf and separated McMahon's shoulder ending his season. Martin was suspended for two games.

And I  will never forgive the Packers for one tackle where they grabbed Walter Payton, turned him upside down and spiked him on his head.

Cheeseheads, here's hoping your team's conduct is more sportsmanlike tonight. Sweetness will be watching  along with his friend and ours - the Dream Maker (RIP). 

Where Was Your First?

Holy Cannoli Batman! That was fun. Da Bears were Monsters both on defense and offense. I don't remember the last time the Bears scored 41 points. Even the announcers were getting giddy about this team.

If you missed the game don't think they were playing a "got nothing" team. While the Colts Quarterback is a rookie, he has some real talent. And Reggie Wayne - ForGetAboutIt! He totally rocks. However, Cutler looks great and has an entire stable of receivers to choose from. 

The only downside from today's game is Peanut's injury. Still waiting to hear what the problem/prognosis is and hoping he'll be back soon.

So, back to the winning recipe and the title of this blog post. Apparently Breaded Pork Tenderloin was invented in Indiana. I have to admit it is one of my secret pleasures. I first had one at the Dog and Suds that was my first job. Yes, I was a CarHop Extraordinaire! It wasn't the root beer, onion rings or shakes that grabbed me. It was the Pork Tenderloin with lots of pickle and ketchup. I've never made a Breaded Pork Tenderloin from scratch so this was an adventure. Much like today's outing for Andrew Luck. The Colt's QB threw his first professional football regular season touchdown pass late in today's game.

Here you go foodie/Bears fans. This recipe came from AllRecipes.com - one of my favorites. Enjoy the adventure.

Traditional Indiana Breaded Tenderloin Sandwich

Ingredients:

4 (4 ounce) slices of pork tenderloin, cut across the grain
1 egg, beaten
2 tablespoons milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon seasoned salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
 1 1/2 cups bread crumbs
1/2 cup peanut oil for frying

Sandwich Choices:

4 Kaiser rolls, split
4 teaspoons mayonnaise, or as needed (optional)
4 teaspoons ketchup, or as needed (optional)
4 teaspoons prepared yellow mustard, or as needed (optional)
4 leaves lettuce (optional)
4 slices tomato (optional)
4 slices onion (optional)
4 slices pickle, for garnish (optional)

Directions:

1.   Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.
2.   Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
3.   Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
4.   Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
5.   Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.

Uncle Jim Asked

Glad you asked.

The regular season begins this Sunday at Noon in Soldier Field. The opponent is the Indianapolis Colts led by Andrew Luck. So what do you football / foodie fans think is the perfect menu choice to beat the Colts and Andrew Luck?

Here's what we know about him. He was born into a football family in  Washington DC. Lived in England, Germany and Texas before choosing Stanford - coached by former Bears QB Jim Harbaugh - as his college home.

Here's what we know about Indiana - Corn, Corn, Sweets and more Corn.

Brian Urlacher will be on the field. The dynamic duo of Cutler and Marshall will be at the ready. Robbie Gould is always Golden. Matt Forte has a contract - Yes!! Peanut (who loves banana bread) will be ready. Let's do them proud!

Bear Down, Chicago Bears ....

Delay of Game!

Sorry for the delay in posting. I was getting over the Hanky Pankies! Really, that's what folks in Cleveland serve at their tailgate parties. I'm sorry but sausage is usually suspect and this was .... not for me.

However, my Bears put in a stellar end of pre-season performance so it's all good. I guess sometimes you have to take one for the team.

While I can't give it any stars, here's a recipe some folks absolutely love. Let me know what you think.


Hanky Pankies


Ingredients:
1 lb. sausage (spicy, if desired)
1 lb. lean ground beef
1 Tbsp. worcestershire sauce
1/2 tsp. garlic salt
1 lb. Velveeta cheese, cut into cubes OR Any kind of cheese you prefer
Party rye or pumpernickel bread

Preparation:
1.  Brown the meat, breaking up with a fork. Drain.
2.  Add the cheese. Stir until melted and combined.
3.  Add the garlic salt and worchestershire sauce. Season with salt and pepper to taste.
4.  Spread on bread slices and place on cookie sheets.
5.  Put under the broiler until slightly brown on top and the cheese is bubbles.

Makes about six dozen.

Penalty!

There is a flag on the table for premature celebration! Last week I celebrated the end of the pre-season but there is one final pre-season game. Tonight the Bears play the Cleveland Browns.

That's the $1 Billion Cleveland Browns. The team was recently sold to Jimmy Haslam III - owner of the Pilot Flying J travel centers. There are 294 locations in the US and, yes, one of them is in Champaign. Tonight's menu could be McDonald's courtesy of Pilot Flying J. However, the NFL hasn't voted to approve the sale yet so perhaps a menu more traditional for Cleveland is appropriate. Make your choice Bears fans. Kick off is at 6:30.

TGIFF

"Our Starters Are Better Than Your Second String" Somehow I don't think that bumper sticker is going to fly off the shelves.  Bears fans should be glad we don't have to play Eli Manning's Giants this year.

The night began with a hearty Thank God it's Football Friday, by half-time my enthusiasm was fading. The announcers shared my attitude when they declared twice in the second quarter that the Bears were having "no fun at all." The substitute referees didn't seem to be having much fun either.

With one quarter remaining for the players to show what they've got before this week's big roster pruning, Joe Anderson made a beautify leaping catch followed by a touchdown run to give the Bears a 2-1 pre-season record.

The magic of television allowed Eli Manning to appear on the Letterman Show "Live from New York City" after the game. Speaking of New York, my New York Strip was delicious. The Merlot Sea Salt added a delightful finish. TGIFF Pre-Season (Thank God it is Finally Finished.) Now we're on to the real season. Bear Down Chicago Bears!

The Bears Were In The House

Cutler's first play was a 41 yard pass to Brandon Marshall - Complete! 5 plays later, Score! The second series - Score! RG3 was sacked 3 times in the first quarter. Oh yes, gentlemen, that was Chicago Football. My house was rocking and rolling. Lovie and Mike Tice didn't need to see much more from the starters so at 17-3 Cutler was called to the sidelines.

At that point, it returned to a pre-season game until the very end when Mr. Consistency - Robbie Gould - won the game for the Bears with a 57 yard field goal. Today Bears fans everywhere are wearing a special grin.

Did you guess the secret ingredient for last night's menu? It was Acorn Squash.I made the recipe as it was printed and it was good.I think that next time I'll add 1/4 cup of chopped apples or I'll double the raisins. Let me know what you think.

Moroccan-Style Stuffed Acorn Squash

Ingredients:
1 TB brown sugar
1 1/2 tsp butter, melted
1 large acorn squash, halved and seeded
1 TB olive oil
1 clove garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
1/2 cup garbanzo beans, drained
1/4 cup raisins
2 1/4 tsp ground cumin
Salt and pepper to taste
7 oz chicken broth
1/2 cup uncooked couscous

Directions:
1.  Preheat over to 350
2.  Arrange squash halves cut side down on a baking sheet. Bake 30 minutes or until tender
3.  Dissolve the sugar in the melted butter and brush squash with the mixture
4.  Keep squash warm while preparing the stuffing
5.  Heat olive oil in skillet over medium heat. Stir in the garlic celery and carrot and cook 5 minutes
6.  Mix in the garbanzo beans and raisins. Season with cumin, salt and pepper. Continue cooking and stirring until vegetables are tender
7.  Add chicken broth to the skillet and mix in the couscous. Cover and turn off heat. Couscous will absorb the liquid in about 5 minutes.
8.  Stuff squash halves with the skillet mixture and serve.

Serves 2

Pork Seems Too Obvious

Da Bears play the Washington Redskins in the 2nd pre-season game of 2012. After last weeks Caleb Hanie appearance, I sure hope we're not watching Rex Grossman tonight! Hopefully, we will see Brian Urlacher on the sidelines recovering from his knee surgery. For a minute he suggested he would play tonight despite having knee surgery on Tuesday. I'm sorry - that's just crazy talk.

What's on the menu tonight? Since pork is too obvious a choice even for pre-season, I've decided to go with a vegetable introduced to the settlers by Native Americans. A good friend shared this vegetable from her garden with me and I am trying a new recipe. Any guesses?

Rather Unsatisfying

I am the first to admit that it's hard to tell much from a Pre-Season game but last night can only be described as unsatisfying. First, the game wasn't televised here so I could only listen online. Then, Cutler didn't play and who was on the field most of the night for Denver but Caleb Hanie. Who Knew? Not me.

High spirits over Major Wright's interception were dampened when he left shortly thereafter with a hamstring injury. At least I enjoyed my Mile High Salad.


Mile High Salad
Based on the Denver Omelet, I created the Mile High Salad. This seemed perfect for a pre-season menu against Denver.

Ingredients:
2 slices bacon, baked and chopped
2 Tablespoons chopped green onion
1/8 of orange bell pepper, diced
1 Hard Boiled Egg, chopped
4 or 5 cherry tomatoes, quartered
1-2 ounces grated cheese
Sprinkle of McCormick's Salad Supreme
Greens: Romaine, Spinach and Cilantro

Combine and add your salad dressing of choice.

Speaking of salads, did you know that you can create perfectly portable salads by layering them in Mason Jars? Begin by putting the dressing in the bottom of the jar. Layer with crunchy vegetables, followed by soft vegetables, followed by greens. Salads can be stored for 3 days in the jar. When you're ready to eat, shake the jar and pour your salad into a bowl to enjoy.

Let The Games Begin

It's been a long time coming but Training Camp has opened and this week will be the first Pre-Season game. We will get our first look at the dream team of Jay Cutler/Brandon Marshall. Is it possible that Fall will actually happen and cooler temperatures will follow? More importantly, have our Bears done a good job of conditioning during the off-season?

Based on the new roster - and the agreement Finally with Matt Forte - we look great on paper. As always, I'm prepared to do my part. Here's how this works. Based on an old Southern tradition that serving food appropriate to the opponent takes away their power, I will prepare a recipe every game day designed to give Da Bears that extra push they need to claim victory. Last year, I didn't post the recipe until after the game following the theory that you don't share your play book. What do you readers think? Is there more power in many Bears fans consuming the same winning recipe or should I keep my secrets until after the win? Packers fans - your vote doesn't count here!

This season I have an additional "weapon." At Otis Wilson's 2011 Super Bowl Party I successfully bid on an autographed Mike Singletary jersey. While I understand that most people would frame it, I plan to pull it out each gameday as an added talisman for the team. Bear Down Chicago Bears! Stay healthy. I'd love to go to New Orleans where they really know cooking!

Fantasy Super Bowl

Despite the fact my Bears weren't in the Super Bowl, this year's viewing experience was truly special. I had the opportunity to attend the Otis Wilson - aka Junk Yard Dog - Super Bowl Part at Excalibur in Chicago. This VIP experience was offered as a fundraiser for the Otis Wilson Foundation which supports youth and physical fitness efforts.

What a great time for a great cause!

The Playoffs

What a weekend for sports fans! Tim Tebow and the Packers were eliminated. I was convinced that God had taken up Fantasy Football and Tebow was his QB. Instead, God showed us that he loves us all equally.

The final four play this weekend to determine the Super Bowl lineup. The NFC champs are the NY Giants led by QB Eli Manning -vs- the San Francisco 49ers (coached by ex Bear QB Jim Harbaugh, and before that Mike Singletary). Mike Marrtz came to the Bears from the 49ers.

The AFC champs are the Baltimore Ravens (coached by John Harbaugh - Jim's brother) -vs- the  New England Patriots (coached by veteran Bill Belichick). So who's your pick for the Super Bowl contenders?

I'm not as good as God; I do play favorites. Since my Bears are out of the running, the closest I can come to a Bear in the Super Bowl is the San Francisco 49ers. So let's see what da Bears cooks can do for the SF 49ers. Who's with me?

Bye Bye!

Note to Self: 
When you have a Superstar Running Back that keeps delivering and the fans love, lock him in with a new contract.
- Signed, Jerry

Today, the Bears let GM Jerry Angelo go. By the way, they're keeping Matt Forte. Just sayin'.

Comfort Food

I am not sure if I'm glad the season is over or not. Today's game against the Vikings was a lot of fun and a final win in the stats. We saw amazing football from both sides. McCown did a great job for da Bears showing courage and ability in the pocket. What fun it was to see Peanut grab the football and run it in for a touchdown.

The Vikings brought their game as well. 69 Dude! I was rooting for you. You're a football fan's football player. And Webb, I would be pleased to see you in a Bears uniform. Your moves, balance and decision making was amazing.

All in all, it was a fun game until the ghost of 2011 reappeared in the form of Major Wright colliding with Urlacher. Now we have to wait to hear from the trainers to learn the extent of Brian's injury.

Today's menu choice was perfect to end this injury-prone season. Minnesota fancies something called a hotdish which is basically a comfort food casserole. Goulash is my ultimate comfort food and I must say I enjoyed it. Treat yourself to some warm comfort on a cold winter day.

Goulash
Ingredients:
1 LB Ground Beef
1 Onion, chopped
1 tsp Garlic, chopped
1 Large Can of Diced Tomatoes
1/2 Bag of Dumpling Sized Egg Noodles, Cooked and Drained
Pepper and Season Salt to taste

Directions:
1.  Cook noodles according to package directions. Drain and set aside
2.  Brown ground beef, onion and garlic. Drain.
3.  Add diced tomatoes, noodles, salt and pepper.
4.  Simmer for 30 minutes.