Direct TV, You're Fired!

For week 1 of the season, I honored our new kicker Ed Pineiro. He responded by scoring the only points of the game. Unfortunately, I didn't get to see his debut because Direct TV did not accept the rate increases from CBS or NBC. Be very happy you were not on the other end of my phone call to  Direct TV. You are Fired Direct TV.

I listened on the radio and, in Eddie's honor, made delicious Cuban Mojo Shrimp. We are all aware of the tough pre-season try out for kicker. When Pineiro was given the slot, he celebrated with his father by enjoying a Cuban dinner. Pineiro, who is from Miami, began his career as an excellent soccer player and was an All-Dade County pick in soccer. His father, Eddy Sr., came to the United States from Cuba at the age of 9 during the Mariel boat lift of 1980 and later had a professional soccer career with the Fort Lauderdale Strikers of the ASL/APSL.

While no one enjoyed the game, you are sure to enjoy this recipe for Cuban Mojo Shrimp.

Ingredients
5 cloves garlic
1/2 tsp. freshly ground black pepper
1/2 cup juice of Seville (sour) orange - or 1/4 cup orange juice and 1/4 lime juice
1/4 cup lime juice
1/4 lemon juice
1/4 tsp ground cumin
1/4 cup extra-virgin olive oil
Kosher salt to taste
1 pound raw shrimp peeled and deveined

Instructions

1. Mash garlic, pepper and oregano using a mortar and pestle until they form a chunky paste. Alternately, you can combine these ingredients by pulsing in a food processor.
2. Whisk garlic mixture with next 6 ingredients (through olive oil).
3. Set aside half the sauce. Add shrimp to the other half of the sauce and marinade in the refrigerator for 15 minutes.
4. Drain shrimp, reserving marinade.
5. Heat 2 Tbs olive oil in a large skillet over medium high heat.
6. Add the shrimp and sprinkle with salt. Toss for 30 seconds
7. Lower the heat to medium and cook shrimp, turning at least once until they are pink and cooked through.
8. Remove the shrimp to a warm platter.
9. Increase the heat to high add the reserved marinade and the other half of the sauce reserved earlier.
10. Boil sauce until reduces by half and thickens.
11. Pour it over the shrimp and serve.

Sell It To Me!

Let's get cooking for tomorrow's playoff game against the Eagles. Five Bears have been selected for the 2019 Pro Bowl. They are Khalil Mack, Akiem Hicks, Eddie Jackson, Kyle Fuller and Tarik Cohen. 

I've not yet cooked for Akiem Hicks so let's do this. Hicks is from Sacremento. He says his worst job was wrangling shopping carts at WinCo Foods. He is not a fan of people who don't put the cards in the corral so be forewarned Bears fans.

Hicks ran into trouble early when recruiting violations at LSU made him ineligible to play in any US college program. He decided to take a job at a Direct TV call center in Colorado while deciding his next move which was to continue college and play football in Canada. 

It's unlikely he was the guy I talked with when I couldn't get a Bears game on  TV. I was informed the appropriate channel wasn't in my package. After repeating several times I wanted to be able to view the channel without the person understanding, I loudly said "Sell it to me!".

After a few years playing college ball in Canada, Hicks returned to Louisiana to play for the Saints. In 2015 he was traded to the Patriots and moved to the Bears in 2016.

Are you sensing a cajun vibe? We'll see tomorrow. 

Boom!

How long have we waited to say it? The Bears are in the playoffs and are favored this week against the Eagles. Club  Dub was rocking after last week's win which saw Nagy leaving his quarterback in through the entire game. 

Last week I decided to cook for Josh Bellamy and Anthony Miller. They were ejected from the 49er's game after a late hit on Trubisky by Marcell Harris. While I'm not in favor of sideline fights, I have to say Da Bears Would Not Have Gone After Harris If He'd Hit Cutler. In honor of being an actual team - instead of an assortment of talented players - I tip my chef's hat to the spirit of the 2018 Bears.

I marvel at how many players are from the south - Bellamy is another Florida native and Miller is from Tennessee. Shrimp seemed the perfect choice and since the spirit of teamwork is so distinct, I chose a Cream of Shrimp soup that finishes by combining all the ingredients in a blender. It is delicious as are the 2018 Chicago Bears.


Cream of Shrimp Soup
Ingredients:
3 TB Unsalted Butter
2 Carrots finely chopped
1 Onion finely chopped
1 Celery stalk finely chopped
1 small Baking Potato peeled and finely chopped
2 # small Shrimp peeled and deveined, shells reserved
2 Cups Chicken Stock
2 Cups Half and Half
1/2 TB dried Thyme
1 Bay Leaf crumbled
Salt and White Pepper


Directions:
1.  In large saucepan, melt butter. Add carrots, onion, celery, potato and shrimp shells.
2.  Saute until the onion is translucent and the shells turn pink (2-3 minutes)
3.  Add stock, half and half, thyme, bay leaf and all but a handful of the shelled shrimp
4.  Bring to a boil, reduce heat, cover and simmer for about 20 minutes
5.  In small batches, puree the soup in a food mill, food processor or blender. Be sure the batches are small enough to not splatter. If using a food processor or blender, force the puree through a strainer, pressing the solids with a wooden spoon. You only want the broth.
6.  Return the soup to the pan and season to taste with salt and white pepper.
7.   Cut the remaining shrimp into small chunks and add to the soup. Simmer gently until cooked 2-3 minutes. Do not boil.

If you have Penzey's Florida Seasoned Pepper, this is delicious on the finished soup.