Let's Cook for Royalty

With 50 tackles and 3 interceptions this year, Prince Amukamara has the attention of Bears fans and opponents alike. However, he may also have some fans in Nigeria where his great-grandfather was the king of Awo-Omamma in Iwo State of Nigeria and he is next in line to be chief.

Prince and his wife Pilar continued the family's tradition of royal names with their daughter Princess Paisley and son Princeton. His sisters are named Princess, Precious, Promise, Peace and Passionate.

Prince was born in Arizona and his favorite foods include pre-game pasta and meat sauce, pizza and his wife's biscuits and gravy. Those choices plus some Nigerian Jolof Rice makes menu Decisions fairly tough.

Let's get cooking Bears fans. Tomorrow's a Big Day!

One Rib Short of a Win

Last week's game had me on the edge of my seat. There were mistakes and there were some glorious  plays even before the amazing comeback to tie the game.

Chase Daniel showed true Bears grit. Nagy called some amazing plays and Kyle Fuller continues to be an intercepting force to be reckoned with. Last week I decided to cook for Chase Daniel. Coming from a wealthy Texas community I knew we needed some beef. Perhaps I should have gone with a big, thick Texas-size Rib Eye. Instead I made delicious Short Ribs. They just weren't enough. 

This week I'll put the culinary focus on Kyle Fuller who hails from Maryland. Football is apparently in his genes. His three brothers are also current or former NFL players. Wearing Shaun Gayle and Devin Hester's #23, Kyle has some big shoes to fill. Let's help him by preparing a nice Maryland dinner tonight.

One Rib Short of a  Win

Ingredients: 
1/2 Cup Olive Oil
2 TB Butter (Divided)
4 LB Beef Short Ribs with the bone
Salt,, Pepper and Dry Mustard to taste
1 Cup Flour
2 Cups Chopped Onion
1 Cup Chopped Celery
1 Cup Chopped Carrots
2 TB Minced Garlic
3 Bay leaves
1 TB Dried Thyme
1 Cup Red Wine
8 Cups Beef Stock


Directions:
1.   Put flour, salt, pepper and dry  mustard in a zip lock bag. Add ribs and shake. Dispose        of the extra flour.
2.   Heat oil and 1 TB butter in a large pot.
3.   Brown the ribs on all sides - Set aside.
4.   Add onions to the pot and saute for 2 minutes.
5.   Add carrots and celery and saute for 1 more minute.
6.   Season with salt, pepper, garlic, bay leaves and thyme. Cook 1 more minute.
7.   Deglaze the pot with red wine, scraping up all the bits on the bottom.
8.   Add ribs and remaining TB of butter. Bring to a boil, reduce heat to low and simmer          for 2 hours or until the sauce thickens.

Serves 6

Keep The Fun Flowing

Chase Daniel will get his second start this season after an impressive game against the Lions on Thanksgiving.  As Chase preps to face the Giants, I'll be working up a Texas-size menu to thank him for last week's performance.

The Texas-inspired menu will try to evoke the toney community of Southlake, Texas where Chase led his high school to the 5A State Championship and was named 5A State Player of the Year in 2004.

Southlake, Texas is home to a long list of notables including Terry Bradshaw. So what does a Bears fan cook for such an illustrious group? Let's get cooking for a Giant-size win!

Superbowl Shuffle 2.0?

Happy Thanksgiving indeed! Watching the Monsters of the Midway have fun is Soooo much fun! The celebrations after a touchdown are reminiscent of the Superbowl Shuffle.

I admit to being worried when I heard Trubisky wasn't going to play. I didn't realize we had a first class backup. Thank you Chase Daniel for an awesome game. Enjoy this short clip of Chase in disguise at Bears Training Camp. This year's team has been having fun since day one.

Preparing the special recipe for this game, I considered several choices. Often I go back to my childhood favorites because my mom's family is still around the Detroit area. That proved to be a good strategy on Thanksgiving when I went with my Mom's Thanksgiving Stuffing. Not everyone loves it, but it's something I'm Thankful for.

Mom's Stuffing

Ingredients:
3/4 # Chicken Livers
5 Stalks Chopped Celery
2 Chopped Onions
1/4 # Butter
8 oz can Mushrooms
1 Egg
20 oz Chicken Stock
2 1/2 C Water
2 loaves Dry Bread - put on baking sheets a few days before you prepare the stuffing
Salt, Pepper and Sage to Taste - Sage will get stronger as it cooks so don't overdo

Directions:
1.  Chop onion and celery
2.   Combine with chicken livers in food processor. Grind thoroughly.
3.  Place mixture in large pan. Add: butter, egg, mushrooms, water, salt and pepper
4.  Simmer for 45 minutes
5.  Pour over dried bread. Add sage and salt to taste
6.  Use chicken stock to moisten to desired consistency.
7.  Either stuff in chicken or turkey or bake at 350 for about 45 minutes covered.

Ready for Prime Time

Today's Bears  game has been  moved to Prime Time - 7:20. This is Great News!

Also great news is the announcement earlier this season by this week's chosen Bears player - Trey Burton. Trey, the father of three, will donate $1,000 for ever catch and $2,500 for every TD to the International Justice Mission in support of their work to end slavery and human trafficking.

This talented Tight End may be best known for his "Philly Special," but he's making a special name for  himself in Chicago. Born in Venice Florida, Trey played college ball at the University of Florida. His brother is also a talented football player and his grandfather was both a pro-football player and an Olympic runner.

What would you suggest we cook for this special man?

Winner, Winner, Chicken Dinner

Oh that defense! The Monsters have returned to the Midway. Da Bears are so much fun to watch and that's thanks, in part, to Defensive Coordinator Vic Fangio. This week, we honor him with an honest to goodness Sunday Chicken Dinner.

We really need to Bear Down as da Bears host Detroit at Soldier Field. I have a significant contingent of Lions fans in my family so this is a bit personal. 

Tradition also returns on Thanksgiving Day when, once again, da Bears take on the Lions. But first things first, let's post another win and hang onto first place.

Sunday Chicken Dinner can be fried or roasted. I'm choosing roasted with potatoes, rutabaga and salad. I've also made some sage-infused olive oil. It adds a special something to the bird. Thanksgiving's menu will be a bit more holiday-ish but let's stick to the basics this week.

Get cooking Bears fans! 

Sage Infused Olive Oil - Option A

Ingredients:
1/2 cup of sage - don't cut it but crush it a bit to release the fragrance
16 oz of high quality, Extra Virgin Olive Oil

Directions:
1.  Place sage and oil in a pan and heat for about 5 minutes
2.  Pour the oil into a wide-mouthed mason jar with a lid. Let it sit, away from sunlight until it's completely cooled.
3.  Remove sage
4.  Use a mesh sieve inside a funnel to strain the oil into a tall bottle. Store in a dark space and keep at room temperature.

A Winner On and Off The Field

Saying the Bears are feeling like a family, Danny Trevathan is enjoying a great season. His Bears family even surprised him when they brought his grandmother to watch her first home game at Soldier Field. 

On the field he's been tackling, sacking and grabbing the football. In last week's win over NY, Trevathan led the team with 7 tackles. It's time to celebrate the talented and focused #59. Let's some more of that passion this week as the Bears take on Buffalo.


Danny grew up in Ohio, played high school ball in Leesburg, Florida and played college ball in Kentucky. His grandmother has battled breast cancer and Danny can be counted on to support the Bears efforts to honor survivors including attending their annual September luncheon. According to Bears Care director Marge Hamm, "He came in and was amazing. He hugged every single one. I mean, this is 50-plus women. He listened to their stories, and came back again this year."   

As a cancer survivor myself, it seems only right to celebrate this special man with a menu honoring his youth in Florida, college career in Kentucky and his Midwest roots. Tomorrow's menu includes Key Lime Grouper, Coleslaw and Corn Fritters. Let's get cooking!

Key Lime Grouper

Ingredients:
4 Grouper Fillets
1 1/2 Cups Key Lime Juice
1 Cup Butter
15 oz Can of Diced Tomatoes
1 Cup Scallions, Diced
6 oz Shredded Parmesan Cheese
Salt and Pepper

Directions:
1.  Melt butter in microwave
2.  Pour butter in baking dish and add key lime juice
3.  Place grouper in juice and cook at 350 for 15 minutes uncovered
4.  Remove grouper from over and add tomatoes and parmesan cheese over grouper
5.  Place back in the oven for 5 minutes
6. Remove from oven and top with scallions, salt and pepper to taste.

Corn Fritters

Ingredients:
3 Cups Oil for Frying
1 Cup Sifted Flour
1 tsp Baking Powder
1/2 tsp Salt
1/4 tsp sugar
1 Egg, lightly beaten
1/2 Cup Milk
1 TB shortening, melted
12 oz Can Whole Corn, drained
Sugar

Directions:
1.  Heal oil in heavy pan or deep fryer to 365
2.  In medium bowl, combine flour, baking powder, salt and sugar
3.  Beat together egg, milk and melted shortening
4.  Stir into flour mixture
5.  Add in corn
6.  Drop fritter batter by spoonfuls in the hot oil and fry until golden brown
7.  Drain on paper towels
8.  Sprinkle with sugar and serve hot