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.

Some Records Aren't Meant To Be Broken

What is it about farmers? They're not playing into my theory of defeating the opponent with native food. Last week we explored cranberries from Wisconsin. This week it was lettuce from Arizona. Both were disasters on the football field.

Today felt like an Illini game! The score was bad enough - 48/23 - but the penalties, OMG! We tied the team record for penalties, losing 170 yards. This last happened in the 1940's and Papa Bear - who had retired - couldn't stand it. He came back to coach the team and turn things around. Sadly, Papa is no longer an option. Should we look forward to the day when Virginia suits up? I expect she's beginning to consider her options.

I'm not blaming any of this on Coach Fox. I'm willing to give him the time to fix Chicago's broken system but YEESH! this week was ugly. I mean, really, how can you take lovely green lettuce topped with taco meat, refried beans, guacamole and salsa and turn it into hell on earth?

And, by the way, I'm not buying the hamstring injury for Jay Cutler. I expect it's something much more serious. For goodness sake, he wasn't even limping on his way into the locker room. Time for plan B, C or D.

Bears fans and cooks, let's regroup.

Farmers Uniting Around Football

Last week's recipe and the general play of da Bears were both very positive. Who knew that cranberries were a big deal in Wisconsin? Certainly not this blogger.

Perhaps we should look at the agricultural output of this week's opponent - the Arizona Cardinals. You may be surprised to learn they are the nation's leading producer of lettuce. In fact, 90% of all leafy green vegetables grown in the US between November and March come from Yuma, Arizona - just 190 miles from the home of the Arizona Cardinals.

In addition to corn, squash and heirloom livestock, Arizona boasts an assortment of heritage foods such as saguaro and prickly pear cactus as well as mesquite pod flour. Wonderful Sonoran dishes are popular including menudo, tamales,enchiladas, pozole, etc.

Of course the Cardinals weren't always in Arizona. More recently they were in St. Louis and, at the beginning of their history, they played in Illinois.The Cardinals and da Bears are the only two charter members of the NFL still in existence. Welcome home Cardinals.

What winning menu will you create this week? It's time to start planning and shopping Bears fans!