Brian's Back!

Watch out New Orleans, Brian Urlacher is in the House! Da Bears will be at full strength on Sunday so it's time to get cookin'. I'm bringing my A-Game: Jambalaya with a Kick! It's time for a trip to World Harvest in Champaign for Mike Ditka's Hall of Fame salsa and other special goodies. Check out this fun article about the salsa.

Cooks, it's time to whip up another win - Cajun style!

See Me at Illinois Restaurant Week in Champaign

This blogger will be sharing all things Tailgate at a cooking demonstration for Illinois Restaurant Week in Champaign. Stop by the patio at Jim Gould's (no relation to Robbie) this Saturday (9/17/11) at 1:00 PM. You might even score some Mike Ditka Hall of Fame Salsa - one of my secret ingredients!

Cajun in the Kitchen

I'm still grinning thinking about Brian scooping up that football and running it in for a touchdown. But, just like our Bears, it's time to focus on next week's opponent - the New Orleans Saints.

There are so many Cajun choices when it comes to dishing up a Bears win. Jambalaya, Red Beans and Rice, Gumbo, Dirty Rice .... Wow, it's beginning to sound like a Mardi Gras win. What say you, Bears Fans?

Totally Fun Football!

Well Happy Birthday to Me! Da Bears gave me the best birthday gift by winning the season opener against the Atlanta Falcons by an impressive 30-12. Even Urlacher got a touchdown - Awesome!

There was a last minute menu substitution when I was invited to brunch with a friend from out of town. Realizing Biscuits and Gravy - a fine Southern tradition - is always served during brunch at Emerald City, I was good to go. Keith's biscuits and gravy are as good as my cousin Sean's. Here's a recipe to keep:

Southern Biscuits and Gravy

Ingredients

• BISCUITS:
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup milk
• 1 teaspoon butter or margarine, melted
• 
  
• GRAVY:
• 1/2 pound bulk pork sausage
• 1 tablespoon butter or margarine
• 3 tablespoons all-purpose flour
• 1 3/4 cups milk
• 1/8 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown.
2. Meanwhile, in a saucepan, cook the sausage over medium heat until no longer pink. Stir in butter until melted. Sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes. Serve over biscuits.

Bear Down Chicago Bears

Make every play clear the way to Victory .... The season opens at Soldier Field at noon on Sunday against the Atlanta Falcons.

Hopefully da Bears will find the Falcons as simple to handle as this What Bears Eat menu. Atlanta says Southern Cooking to me and, since the Falcons are a bird, what better choice than Southern Fried Chicken, Biscuits and Watermelon? I'll be cooking up an opening winner. Let's play football!

Bench Dishes Up a Treat

Hainey and Knox looked good; Robbie made his field goal.

It was a good night as da Bears beat the Browns 24-14 while I munched on some delish Queso Fundido. It's quick and easy to make and is a great tailgate or arm chair treat. So while Bears management is culling the roster to the final 53, dip in to this monstrous cheese dip.

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 queso fresco

1/4 cup Chihuahua cheese

2 oz. chorizo sausage

Flour tortillas or Nacho chips

Sliced jalapeno pepper for garnish

Preparation:

1. Heat lard in a medium skillet over medium-high heat.

2, Add the next five ingredients and saute until tender.

3. Stir in the sugar and salt.

4. Gently melt the cheese in a double boiler over medium heat or in the microwave until the cheese is just melted and combined.

5. Meanwhile, cook the chorizo in a small skillet over medium-high heat. Remove the meat with a slotted spoon and drain on paper towels.

6. Add the meat to the cheese mixture.

7. 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 or nacho chips.

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.

You Have To Be Kidding

Cleveland's food is - how do I say this - scary! Hanky Pankies and Sauerkraut Balls top the list. Thank goodness it's pre-season because I'm bringing in my bench. Apparently the Hispanic community has a huge influence on local foods - Thank You!. So I'm going with Queso Fundido. You've gotta love immigration!