My emotional roller coaster has finally come to a complete stop. It is now safe to exit the football game.

The Bears put on several shows on Sunday against the Steelers. Some were inspired while others were simply stupid. Marcus Cooper's run took the fans from cheers to jeers. We've yet to hear an explanation for "What was he thinking?" Given Fox' description of the Tampa Bay fiasco as "A bad day at the office," we aren't likely to get much emotion from the coaching staff regarding this latest embarrassment.

On the flip side, Jordan Howard's running game was a delight!

Sunday's menu was Football-ified Pierogis. Simply spoon Buffalo Wing Sauce - a combination of butter and Frank's Red Hot Wing Sauce - over some pierogis and begin the tailgate. Enjoy!

Magic Mushrooms

Sometimes you have to go with your heart. In this week's football pools I went with the Lions and the Bears. The Lions picked apart the Eagles like they were a turkey carcass. The Bears didn't start out as if they were hungry - rather, they seemed to be  suffering from a turkey hangover. It got so bad, I had to leave my Thanksgiving party because I was about to be "that fan."


And then, something changed. Did da Coach put on the Packers sweater again? Perhaps someone filled the Bears headsets with the commentators dialogue dismissing them from the very beginning, bringing a renewed sense of "watch this." Whatever it was, it was wonderful. The Bears and Cutler settled into a winning zone. It was a good zone - not great. There were too many penalties and missed opportunities, but, darn it, Cutler was good.

As for this cook/blogger, I admit to double dipping. My contributions to the Thanksgiving feast included Cranberry Sauce, Cranberry Sauce with Jalapenos and Goat Cheese filled Mushrooms. Everyone was informed the mushrooms were the secret ingredient to a Bears win. They - and the win - were delicious.

Goat Cheese Stuffed Mushrooms (24)

Ingredients:
Olive oil
2 slices White Bread
1 small garlic clove, chopped
5 oz goat cheese, crumbled
1/2 cup fresh parsley leaves, chopped
Coarse salt
20 oz white button mushrooms, cleaned and stems removed

Directions:
1.  Preheat oven to 400 and lightly oil rimmed baking sheet with olive oil
2.  In food processor, pulse bread and garlic into fine crumbs
3.  Set aside 1/2 cup of bread/garlic mixture
4.  Add goat cheese, parsley and red pepper flakes to remaining bread/cheese mixture
5.  Season with salt and pulse until combined
6.  Spoon filling into each mushroom and roll filled side in reserved breadcrumbs.
7.  Place on baking sheet and bake until mushrooms are tender and lightly browned (15-20 minutes)

Love is in the Air

Guess who showed up in Atlanta and stayed for the entire game? The real Monsters of the Midway! Today's game was exactly what we needed. If da Bears continue to play like that, we're in for a lot more fun. Cutler showed off his arm and his leadership for the fans. Speaking of fans, Chicago fans packed the Dome today - Well done everyone!

This blogger/cook chose the Georgia peach as today's featured ingredient. Paired with ham, it was truly a Southern Delight. Here's hoping you enjoy the recipe as much as the game.

Glazed Ham with Peach Ginger Sauce
Serves 10

Ingredients
1 (10 pound) fully-cooked, bone-in ham

Rub:
 1/4 teaspoon ground cinnamon
 2 tablespoons brown mustard
 1/2 cup packed brown sugar

Peach Ginger Sauce:
 1/4 cup packed brown sugar
 2 tablespoons apple cider vinegar
 1 cup peach nectar (I used the juice from brandied peaches)
 1 cup peach preserves 
 5 cups frozen peach slices (I used the brandied peaches - not frozen)
 2 teaspoons minced fresh ginger root
 1 (3 inch) cinnamon stick

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Use a serrated knife to score the top of the ham in a diamond pattern and place on a roasting rack in a roasting pan.

Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140 degrees F (60 degrees C). Cover with aluminum foil if the ham starts to look dry.

While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. Set aside. 

In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil and then stir in the sliced peaches, ginger and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes.

Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350 degrees F (175 degrees C) and return the ham to the oven, uncovered.


Bake for an additional 20 to 30 minutes, or until glaze is bubbly. Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot Peach-Ginger sauce.