Bears & Broncos Tailgating
CHICAGO - SEPTEMBER 16: Fans make their way into Soldier Field for the NFL game between the Chicago Bears and the Kansas City Chiefs at Soldier Field on September 16, 2007 in Chicago, Illinois. (Photo by Jonathan Daniel/Getty Images)
The Tatanka Skewer: Grilled Bison and Eggplant
with Heirloom Tomatoes, Lettuce and Fresh Herbs
2 lbs Bison loin or top round, cut into ¾” cubes
3 cloves garlic, thinly sliced
3 Tbsp chili powder
1 Tbsp sweet smoked paprika
1 Tbsp ground cumin
1 Tbsp ground coriander
1 pinch ground cayenne pepper
1 pinch cinnamon
1 pinch cilantro, basil and mint leaves, picked and cleaned
4 whole skewers, soaked in water
4 whole small eggplants, split
1 pinch fresh thyme
salt and pepper
Method: Lightly season the bison meat with salt. Combine all of the spices and enough canola oil to make it like wet sand. Fold the bison and the spices mixture together and let marinate for at least 4 hours- overnight is also ideal if time permits. Skewer beef leaving ⅛” in between each cube of meat. Rub eggplants with olive oil, salt, pepper and fresh thyme and grilled over medium low heat until soft. Reserve at room temperature.
Ingredients for Heirloom Tomato Relish:
1 whole red onion, soaked in lime juice and fish sauce (equal parts) for 30 minutes
1 whole Serrano pepper, thinly sliced
1 whole lime, Zest and juice
1 Tbsp sesame seed oil mixed, with ½ cup canola oil
2 whole large Heirloom tomatoes, cut into medium dice
Method: Mix the onion, pepper, lime zest, juice and oils. Fold in the heirloom tomatoes and adjust the seasoning with salt and pepper.
Plating: Grill the bison skewers over direct heat, turning often. Pull them just before they are done (I would suggest medium rare-medium) and let rest for 5-10 minutes before removing the skewer. Assemble using a green leaf lettuce leaf folded over. Place a piece of eggplant down, some of the herbs, a little of the tomato and then a couple of pieces of bison. Wrap it up like a taco and enjoy.
Wood Grilled Corn on the Cob
6 ears farmers’ market corn High heat gloves
1 cup mayonnaise
1 whole lime, zest and juice
1 whole chipotle pepper in adobo, finely chopped
Wearing high heat gloves, place corn on the grill on low medium heat and turn every few minutes. Grilling should take approximately 30 minutes. Remove corn from grill and peel back husks. Combine mayonnaise, lime and pepper in a bowl. Scoop on a paper plate and slide corn on top until covered in aioli. Season with salt and enjoy hot.
Blue Moon Poached Wild Boar Bratwurst with Onion Marmalade
1 bottle Blue Moon Belgian Style
1 bottle regular lager style beer
3 whole large onions, peeled and sliced ½” thick
2 cups water
2 lb Wild Boar sausage
6 whole potato buns
Method for the sausage: Combine ½ the Blue Moon (the other ½ is for the cook), the bottle of regular beer, onions and water in a pot. Bring to a boil and then cut to a simmer. Cook for 20 minutes. Turn the heat to low and add the sausage. Poach for 20 minutes on the lowest setting. Pull sausage from the pan off the stove and let the sausage rest for 15 more minutes. Pull from the broth (reserve the broth) and place on a medium grill to brown the sides.
Ingredients for the marmalade:
1 cup white balsamic vinegar
½ cup poaching liquid
freshly ground black pepper
Method: Combine the onions and ½ cup of the liquid from the sausage broth with vinegar in a pot and simmer until it reduced by about 80%. It will have a very marmalade like appearance. Finish with fresh ground black pepper.
Plating: Place bratwurst in a bun and top with marmalade. Enjoy!
Smoked Brown Trout Dip with Grilled Bread and Pickled Onions
2 lb trout, heads removed
¾ cup mayonnaise
½ cup sour cream
3 Tbsp fresh dill leaves, chopped
2 Tbsp drained bottled horseradish
1 can pickled onions
1 loaf French bread, thinly sliced
Rub trout with salt, sugar, pepper and zest with lemon. Place trout in a hot smoker for approximately 10 minutes. Allow to cool and remove from the smoker. Discard skin and bones from trout and break into pieces. In a food processor pulse trout until finely chopped. Stir in remaining ingredients with salt and pepper to taste. Serve dip with pickled cocktail onions and grilled bread.