With that in mind, I offer you 3 possible recipes for Sunday's game:
- Perch Chowder: A recipe from the Ohio Dept. of Natural Resources using Lake Erie Perch
- Queso Fundido: A favorite at Cleveland's Luchita's Restaurant
- Blueberry French Toast: Cleveland is home to one of Ohio's largest Blueberry Farms in Mansfield
The choice is yours OR you might have another trick up your sleeve. Happy Cooking and Go Bears!
Perch Chowder
Prep Time: 40 minutes
Cook Time: 20 minutes
Ingredients:
4 slices of bacon
1/2 cup chopped sweet onion (Vidalia, Walla Walla, or similar)
1/2 cup diced carrots
1/2 cup chopped celery
Freshly squeezed lemon juice (from 1/2 lemon)
1 lb. perch filets (or other mild white fish)
1 8 oz. can cooked potatoes, diced
1 cup water
Sea salt and freshly ground black pepper
1 cup milk
1 8 oz. can creamed corn
1/4 tsp. dill
Preparation:
Cook the bacon and reserve two tablespoons of bacon drippings. Place the drippings in a large pan that has a cover. Add onion, carrot, and celery to the pan and cook for about five minutes, stirring. Stir in the fish, potatoes, lemon juice, water, salt and pepper. Bring to a boil. Reduce heat and simmer, covered for about 10 minutes. Blend in the milk and the corn. Stir and heat - do not boil - until heated through. Sprinkle each serving with the crumbled bacon and dill. Makes four servings.
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 Monterrey Jack cheese
1/4 cup cheddar cheese
2 oz. chorizo sausage
Flour tortillas
Sliced jalapeno pepper for garnish
Preparation:
Heat lard in a medium skillet over medium-high heat. Add the next five ingredients and saute until tender. Stir in the sugar and salt.
Gently melt the cheese in a double boiler over medium heat until the cheese is just melted and combined.
Meanwhile, cook the chorizo in a small skillet over medium-high heat. Remove the meat with a slotted spoon and drain on paper towels. Add the meat to the cheese mixture. 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.
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.
Blueberry French Toast
Prep Time: 1 hour, 25 minutes
Cook Time: 25 minutes
Ingredients:
1 loaf of French bread
4 eggs
1/2 cup milk
1/4 tsp baking powder
1 tsp vanilla
4 1/2 cups fresh blueberries *
1/2 cup sugar
1 tsp cinnamon
1 tsp cornstarch
2 Tbsp. melted butter
Powdered sugar
Preparation:
Assemble the dish
Slice the bread diagonally into 10 to 14 slices, about 1/2" thick. Place in a 13" x 9" glass baking dish.
In a medium bowl, combine eggs, milk, baking powder, and vanilla. Whisk lightly. Carefully pour over the bread, turning the slices to coat completely. Cover with plastic wrap and let stand at room temperature 1-2 hours, or overnight in the refrigerator.
Bake the dish
Preheat over to 450̊ F. Butter another 13" x 9" glass baking dish. Combine sugar, cinnamon, cornstarch, and blueberries and pour into the baking dish. Place bread, moist side down on top of the blueberry mixture. Lightly brush the top of the bread with the melted butter. Bake for 20 to 25 minutes, until toast is lightly brown and berries are bubbling. Remove from oven and dust the top with powdered sugar. Let stand for 5 minutes before serving.
Serving the dish
To serve, place a slice or two of bread on a plate and spoon the berry mixture over the top. Makes 6 servings.
*you may use fresh frozen blueberries, but store-bought frozen berries tend to be too mushy. If using frozen, do not allow to defrost.
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