Let's Show Mitch Some Love!

Oh my goodness, I can't tell you how excited I am about Mitch Trubisky! He is first and foremost a good man. He's also a leader, a talented quarterback and, again I say, a great guy. He has been a wonderful leader for the Bears, come so close and the potential to lead us into many Super Bowls. It's time to show him some love this week.

Mitchell, as him Mom insists we call him, is from the large/small town of Mentor, Ohio. Apparently he was That Kid who took care of everyone, made breakfast, and made sure he and his sisters got to church on Sunday. His mom is quite the character and quite the nurturer. She didn't cut him any slack when it came to performance and she was the first to make her famous biscuits and gravy for everyone.

Apparently breakfast, whether it be Mom's biscuits and gravy, pancakes by Mitch, or omelettes from the Yours Truly  were a favorite so today we had breakfast in Mitch's - sorry - Mitchell's honor.

My cousin, the chef, makes amazing sausage gravy. He always is clear, the trick is to be sure you've cooked the rue long enough the flour has been thoroughly cooked. Always listen when Sean gives advice.

I also add some dried mustard, sage, salt and pepper to the flour. And it Worked! Da Bears Won!

Biscuits and Gravy

Ingredients:
Canned biscuits
1 # breakfast sausage
3 TB butter
4 TB flour
3 cups Milk
1/2 tsp dry mustard
Sage, Salt and Pepper to taste

Directions:
1.  Bake biscuits according to package
2.  Brown sausage,remove from pan with slotted spoon, leaving the drippings and set sausage aside
3.  Melt butter in pan where sausage was cooked
4.  Add flour and dry mustard and stir constantly until smooth and flour taste is gone and color is light brown or darker - at least 3 minutes
5.  Gradually add milk and cook until thick
6.  Season with salt, pepper and sage
7.  Stir in cooked sausage, reduce heat and simmer 12-15 minutes / Note: If gravy is too thick, add in more milk
8.  Serve over warm biscuits

Let's Go Bears!

It's time to celebrate Football! This year's team looks great and despite the disappointing outcome last week, we are a football team to be reckoned with. So, in honor of Chicago Bears Football, I suggest we all make our favorite version of the quintessential football food - Chili.

My favorite recipe is an adaptation of Mom's with a bit more kick!  Perhaps it will perk up Parkey.



Chili

Ingredients:

1 # Ground Beef
2 Cans Chili Beans - Spicy
1 Can Tomato Soup
1 Onion - Diced
Chili Powder - To Taste
Chipolte Chili Powder - To Taste
Ancho Chili Powder - To Taste
Salsa - To Taste
Juice from the Steak and Shake Peppers
Salt, Pepper and Garlic Powder

Directions:

1.  Brown Ground Beef with onion, salt, pepper and garlic powder. Drain.

2.  Return to pan and add beans, tomato soup and chili powders. Simmer.

3.  Add salsa, pepper juice and adjust seasonings.

4.  Win!

Dancing, Singing, Styling and Running Tough

This week we honor #23, Tarik Cohen from Bunn, North Carolina. This mighty young man loves to sing and dance during practice. He also has quite a sense of style as illustrated by this picture from his Facebook page. He likely made quite an impression on his hometown of 344 people.

Tarik must have been singing and dancing after the game he had against the Cardinals. Based on his performance two weeks ago, this blogger will be cooking to honor Cohen this week as the Bears face Miami.

Someone once said of Tarik, "He'll take a chicken shit play and turn it into Chicken Salad." That awesome quote almost resulted in a recipe for Chicken Salad this week but then it Snowed Yesterday! NOOOOO!

Sorry, but Chicken Salad won't cut it when the weather goes from 80 degrees to winter. I checked out the menu at Sisters Cafe in Bunn and,yes, they offer Chicken Salad but they also have Meatloaf. I sure hope you like Meatloaf Tarik because my North Carolina Meatloaf recipe is almost as Awesome as you. Let's get cooking Bears fans!

North Carolina Meatloaf - courtesy of Chapel Hill Service League

Ingredients:
2 # lean ground beef
1/2 cup bread crumbs (Note, you can substitute ground mushrooms for half the bread crumbs if desired)
1 medium onion, finely chopped
1 egg, beaten
1 1/2 tsp salt
1/4 tsp pepper
1 can tomato sauce (8 oz) divided
1/2 cup water
2 TB cider vinegar
3 TB dark brown sugar
2 TB mustard
2 TB Worcestershire sauce

Directions:
1.  Combine ground beef, bread crumbs, onion, egg, salt, pepper, 1/2 can tomato sauce and water. Mix well. Form into a loaf and place in shallow 7 x 10 pan.

2.  In saucepan, combine vinegar, brown sugar, mustard, remainder of tomato sauce and Worcestershire sauce. Bring to a boil. Pour sauce over meatloaf.

3.  Back 350 for 1 hour and 15 minutes. Baste occasionally.

Secret Sauce

That Was So Much Fun! I felt like I was watching a reincarnation of the Super Bowl Bears! I enjoyed everything from Mitch Trubisky thanking his team after each touchdown to the great defense. There was a definite rhythm from the beginning. Mine was not a quiet household on Sunday.

Next week the Bears are off, but the week after that we will be honoring Tarik Cohen. He was a total work horse against Tampa running for 184 yards.

I decided at the last minute to make a Peach-Bourbon BBQ Sauce to enhance the pulled pork. Could the Secret Sauce have made the difference? Let's all keep a jar in the fridge just in case. You'll be surprised at how easy it is to make.

Peach-Bourbon BBQ Sauce

Ingredients:

1 TB butter

1/2 cup diced sweet onions (1/2 a large onion)

1 tsp minced garlic (1 clove)

1 1/2 cups roughly chopped, peeled peaches

3/4 cup ketchup

1/2 cup bourbon

1/3 cup dark brown sugar

1/3 cup apple cider vinegar

2 TB honey

2 TB molasses

2 TB Dijon mustard

2 TB Worcestershire sauce

1/2 tsp hot sauce - or more to taste

Directions:

1.  Melt butter over medium heat. Add onion and cook until softened, add garlic and cook until fragrant.

2.  Add all remaining ingredients and stir to combine. Bring to a boil, then reduce heat to low and simmer until peaches have softened and sauce is slightly thick (about 20 minutes) stirring occasionally.

3.  Puree sauce in a blender and process until smooth. Season with salt and extra hot sauce to taste.

4.  Cool to room temperature, transfer to a jar and store in refrigerator up to 1 month.