Cutler or Not

Will Cutler play on Sunday? Probably not but who knows. As a fan, there's nothing we can do other than cook for a win and prepare for the worst. Therefore, pick the most delicious recipe so you at least can assure yourself of a food win. Sorry to be so cynical. After cutting my favorite players and providing a powerfully bad start to the season, this blogger is feeling a teeny bit discouraged.

Let's move on to food. Whatever you decide, cook like the season depends on it because it probably does. Here you go.

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.

Dallas is the home of Tex-Mex so let's think about Nachos enhanced with some real Mexican ingredients. Luckily there's a Mexican grocery store just around the corner. You might consider a simple plate of bean nachos with cilantro, Queso Rancherito and Queso Oaxaca. 

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. 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!

How about this:

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

Ready for Prime Time?

Hopefully everyone, including the Bears, have shaken off last weeks game. It's Monday Night Football, folks as the Bears take on the Philadelphia Eagles at Soldier  Field. Let's hope Papa Bear will smile down upon us.

Bears fans, are you ready to cook up a Monday night win? The Eagles might be defeated by giving them the bird - like Wingless Chicken. Another possibility is to go with their penchant for big sandwiches: Philly Cheese Steak and Hoagies. Perhaps you have a secret weapon. Bring it on!

Here are some recipes that you might consider:

Wingless Chicken

3-4 TB of Butter - Melt in small saucepan (you can reduce the fat content by using half butter and half chicken broth)

Add a healthy serving of Frank's Red Hot Wing Sauce - Buffalo 

Pour this mixture over your chicken which is resting in a foil lined pan for easier clean up

Bake at 350 for 30 minutes

Philly Cheese Steak

Ingredients:

2 pounds Sirloin Tip Roast

Dijon Mustard, Kosher Salt, Fresh Ground Pepper, Garlic Powder and Regular Mustard

Mayo

Beef Broth

Provolone Cheese

Tuscany Sandwich and Pizza Topping

Focaccia Rolls

Directions:

Rub roast with Dijon Mustard, Kosher Salt, Fresh Ground Pepper, Garlic Powder and Regular Mustard

Place roast in a shallow pan on a greased rack. Pour beef broth in the bottom of the pan just below

the rack.

Allow to sit until the roast reaches room temperature.

Roast in 325 oven for 60 minutes, then raise temperature to 350 for another 10 minutes.

Slice as thinly as possible using an electric knife.

Place a slice of Provolone Cheese on the top half of a focacica roll.

Melt the cheese under the broiler.

Spread Mayo and Tuscany Sandwich and Pizza Topping on the bottom half of the roll. Add sliced beef and Enjoy!

Bear Down Hoagie

Ingredients:
1 pkg of refrigerated crescent rolls
2 oz sliced salami
2   oz sliced 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.

Hello Kitty Bath Fizzy

Dear Commissioner Goodell,

Times have been  hard for the NFL. There's concerns about player safety, deflate-gate, the concussion lawsuits, racially-insensitive team names, competing with the Presidential debates, claims of the NFL becoming Trump's pen pals and more. While this Bears fan can't begin to solve all of these problems in one letter, allow me to make a suggestion to address some of them. My suggestion is a 2 quarter football game. A full 4 quarters can be hard on the players, games tend to run over making scheduling for tv difficult and, by limiting the length of the game you could well be helping address the issue of obesity in America. 

Commissioner G (if I can call you that), the Bears could be your test case. Perhaps over the remainder of the season - and retroactively to include today's game - their games will span 2 quarters. The data you gather from this experiment can be used to promote the idea throughout the league.

Pay no attention to the fact that our record would improve with this system. You have to think about what's best for the game of football.

Sincerely, in all desperation,

Me

Bears fans, it's truly hard to watch our team show what they're capable of and then dissolve 

like a Hello Kitty Bath  Fizzy. Analyzing last season, our half-time record had the potential 

to give us an 8-8 season rather than the miserable 5-11 reality. 

Did you join the cooking roster this week? What was on the menu? 

I chose some Mexican street fare featured in the newspaper this week courtesy of Katie Workman, AP.  I hope it wasn't a Trojan Horse planted by the Texans. It was however, delicious and easy. 

Consider adding Mexican Grilled Corn to your tailgating menu.

Ingredients:
3 TB Mayo
3 TB Mexican Crema (or sour cream)
1/4 cup cotija cheese, divided
1 tsp minced garlic
8 ears shucked corn
1 tsp ancho powder
1 TB melted butter
1 lime, halfed
Smoked paprika

Directions:
1.  Heat grill to medium high
2.  In a small bowl, combine mayo, sour cream, 3 TB cheese, garlic and chili powder
3.  Put the mixture on a plate and spread it with a spatula
4.  Brush corn with melted butter and grill for about 8 minutes until cooked and a bit browned
5.  Roll corn int he mayo mixture and  place on a serving platter. Squeeze lime over corn, sprinkle with remaining TB of cheese and sprinkle with smoked paprika. Add lime wedges and serve.

Texas Showdown

Okay Bears Cooks, what have you got in the pantry for the Texans? In the past, we've gone one of two directions: Steak or Mexican. When the Texans came calling on Mike Ditka Day. a well-seasoned Rib Eye brought in a delicious 45-28 victory. The Texan stomping Ribeye was rubbed with Coffee BBQ spices, Saugatuck Steak Rub, Porcini Sea Salt, Porcini Powder, fresh ground Black Pepper and Garlic Powder. It was allowed a good time out to get to room temperature and then grilled.

Our neighbors to the south provide some great choices for bringing a bit of spice to the game. If you don't already have a Taco Truck on your corner, consider cooking up some game winning deliciousness. While time consuming, Tamales are a football staple.

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.

If you're using an electric pressure cooker, you will reduce the time considerably. a 3 pound pork roast

 will cook in 75 minutes and the tamales will steam in 20.

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.

Adding Cooks to the Roster

Bears fans, we've endured some tough seasons the past few years and Coach Fox has seen fit to release several of our favorites. It feels as if da Bears will need some powerful help this year so it's time to expand the roster.

I've added 2 players to my roster. In the kitchen, we'll use the speed and power of an electric pressure cooker. This baby can cook super tender ribs in 40 minutes! In the stands, cheering will be led by the Bears newest fan, Yurhi. She's used to getting her way and we don't want to start disappointing her now.

This leads to the final addition to the roster - You! Each week before game day, I'll post a couple of winning - and delicious - recipes from past seasons. Choose one, or create your own with the power to destroy the opponent. On game day, cook like a Monster of the Midway.

Pace yourself and don't eat all of the goodies before the game. Save some for when the team needs the help of a secret weapon.  Then, grab a fork and dig in. Together, let's cook our way to victory!