Welcome to Chicago Khalil!

The Mack Attack has been everything we've been promised. In keeping with our new tradition, What Bears Eat will honor Khalil Mack tonight with one of my South Florida favorites. First, a bit about our new superstar.

Khalil began his football career as a quarterback. Perhaps that's why he knows how to get to them. He played for Fort Pierce Westwood High School Panthers and earned the nickname "Bombshell Man." However, quarterback wasn't to his liking and he shifted to linebacker.

At 6' 3", Khalil dreamed of a career in basketball but a torn patella tendon quashed those dreams.  He was counting on his basketball prowess to earn him a college scholarship. Waide Ashmon, his college football coach promised him and his parents football could earn him a scholarship. Khalil put his all into it and, during his senior year, scored 140 tackles and led his team to a district championship.

Welcome to Chicago Khalil. We hope you have a long and productive career as a Bear. Your special meal will be Pescado Borracho or Drunken Fish.

Drunken Fish

Ingredients:

3 Lbs fish - I've chosen swordfish
2 dried Ancho Chilies
1/3 cup dry red wine
1/2 cup chopped onion
1 clove of garlic, minced
2 TB olive oil
3 medium tomatoes, peeled, seeded and chopped
1/3 cup water
1 tsp sugar
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp ground cumin
Salt and Pepper to taste
1/2 cup sliced pimento stuffed olives
1 TB capers (optional)
1 sliced zucchini (optional)
Spinach (optional)

Directions:

Cut chilies open. Discard stems and seeds. Cut chilies in small pieces and place in a small bowl. Cover with boiling water. Let stand 45 - 60 minutes. Drain and place in a blender with wine. Blend until nearly smooth.

In medium saucepan, cook onion and garlic until tender but not brown. Add chili-wine mixture. Add tomatoes, 1/3 cup water, sugar, salt, oregano and cumin. Bring to a boil. Reduce heat, cover and simmer 5 minutes.

Place fish in a greased 13x9x2 baking dish. Season fish with salt and pepper. Place sliced zucchini (if desired) in dish as well. Stir olives and capers into tomato sauce. Pour over fish and zucchini. Cover, backe at 350 for 45 - 60 minutes or until fish flakes easily.

Prepare spinach and place on a platter. When fish is ready, carefully place the fish and zucchini on the spinach. Put sauce in a gravy boat or bowl. Ladle sauce over the fish and vegetables.

Go Bears! Let's get a win over the Cardinals.