Let’s Talk Food: Game Day Grub

By, Chef Chauntel

Tis the season to break out your favorite jersey, tailgate gear and party platters. Its game time not just on the field but every Sunday for you host and hostesses of the fall season weekend ritual. The challenge flag thrown this time of year is how to break away from the same old 8 layer dips, hot wings, bags of chips and teeny weenies. We all have our crowd pleasing go-to offerings, some requested by your guests more than others, but like us moms know asking your crew “what do you want me to make” is really just a recipe for a headache. I suggest you sideline your query and get creative, making something new every weekend. This may sound more difficult than it really is but like on the field there are benefits to trying a new play.

Sneaking in new veggies, spices, herbs, cheeses and more into your friend and family fun day can pay off in dinner choices, lunch pack outs and between meals snacking, and I don’t mean just for you. Your spouse, kids, the neighbor kid who has a permanent seat at your table will all remember the yummy game day snacks that they mindlessly shoveled in while distracted by touchdowns. Think of game day grub as an opportunity for increasing the family palate.

So here is a few suggestions. There is of course the classic artichoke & spinach dip (one of my favorites) the key being pack it full of more veg than cheese. But what about broccoli cheese dip, cauliflower gratin, or white beans and arugula in lieu of canned refried bean dip or the over played artichoke and spinach? These are all things you and your family have probably eaten before but pack the dip full of broccoli and call it Shrek dip for your kids, add a splash of beer and bacon to entice the men and try sneaking in new flavors you may not have used before such as chorizo, red chili flake or green chilies. This is only the first step in branching out. Start with what you know, then stand back from your cabinets and fridge and find something you can add or switch out.

Next is fried foods. I agree that fried foods in excess are unhealthy, but I would be a hypocrite if I didn’t admit how freakin’ delicious they are! So with moderation in mind why not try fried zucchini in lieu of pickles, fried spinach stuffed ravioli or tortellini instead of mozzarella sticks or homemade sweet potato fries with roasted garlic avocado aioli replacing the bag of frozen French fries. Just about anything can be fried (not saying everything should) but again if you typically offer up a hot crunch treat then why not stand back and see what you may be missing.

Last but certainly not least is the grill. Grilling is a focal point of most all tailgate soirées so let’s change the lineup. Burgers love company, so next time try dicing up peppers, adding goat cheese, roasted garlic, celery, red or green onion, mushrooms, pesto, chorizo or your favorite BBQ sauce into the patty mix to add a pop or surprise to your palate. Have you tried another ground meat for your burger? I know the struggle of creatures of habit who want, when given the choice between, the same old ground beef burger versus a new chicken burger or turkey patty or quinoa burger will always revert to his/her comfort zone, buuuuuuut we have already established you not offering up choices, this is your decision. Our household favorite patty replacement would be salmon and tuna believe it or not. Canned tuna is cents on the dollar at H-E-B and serves up awesome burger patties that even my creature of habit husband gets down on. You can also make these mini size for those of us who have a tuna budget and crab cake dreams. Here are some of the recipes discussed now get cookin!

1 package frozen ravioli or tortellini

4 oz Olive Oil

3 gloves of garlic

½ tsp red pepper flake

3 sprigs oregano, minced

2 sprigs Italian parsley, minced

2 oz shredded parmesan cheese

4 oz panko bread crumbs

Kosher Salt & Pepper to taste

Cook pasta according to package directions, drain on parchment so as not too wet.

On low heat sweat garlic in olive oil, off the heat toss in remaining ingredients. Toss pasta pieces in breadcrumb mixture and pan fry in a little bit of butter and olive oil, just until golden.Do not overcrowd your pan. Drain on paper towels and serve hot with marinara, ranch, pesto or any sauce you like.

Whole sweet potatoes, 1 per person

Olive oil

Kosher Salt

Pepper

Minced parsley and/or rosemary

Cut sweet potato into a block by cutting off the ends and squaring up the sides. Cut slabs, then planks. Soak them in water for around 45 minutes. This step makes them crispy Drain, and pat dry. Toss the fries with the oil, season with salt and pepper then bake on parchment lined sheet pan @ 400 degrees for approximately 30 minutes (sometimes 45 mins depending on your oven). Turn them once and make sure to bake in a single layer. Out of the oven toss in minced herbs.

½ Cup peeled garlic gloves

Vegetable oil

1 Cup mayo

3-4 fresh ripe avocados

Salt & Pepper to taste

In a small sauce pot add garlic cloves and just enough vegetable oil to cover. Cook on low for approximately 20 mins. Do NOT boil they will burn! The cloves will slowly turn a beautiful golden color and have a soft texture when removed. The left over oil will be garlic oil, so save it for just about anything else. In a food processor combine roasted garlic, mayo and avocado and puree to desired texture. Season with salt and pepper to taste. Serve with sweet potato fries.

3 5oz cans of tuna in water, drained

1-2 whole eggs

½ Cup panko bread crumbs

1 tsp lemon zest

3 sprigs parsley, minced

3 sprigs fresh dill, minced

2 stalks of celery, small diced

3 green onions, small diced

Salt & pepper to taste

Combine all ingredients, except egg and taste for seasoning. Add egg to combine mixture once desired flavor is reached. Form burger size patties, or mini cake size appetizer portions. Use a 1 oz ice cream scoop for portion control. Pan fry in 50/50 olive oil and butter till golden and warm through 3-4 mins. Serve with lemon dill aioli.

1 Cup mayo

3-4 sprigs fresh dill, mince the fronds

¼ Cup fresh squeezed lemon juice

Lemon zest optional

Salt & pepper to taste.

Mix all ingredients together, should be semi-thin like dressing.

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