Announcing My Second Book and Football Season

Good news, I'm writing a second book!

I can't tell you the details, but it's gonna be big. Well, little actually, but big. It'll be out November, 2010, and it may or may not mention football. OK, football will be mentioned, but I can't tell you how yet.


For now, let's focus on this football season. Yes, boys and girls, it's that time of year again. Emmitt Smith and I are ready for some football: We're getting our pork recipes goin' on offense. What's that? You don't have a game plan?

OK, I'll pull out my play book for you. Just don't share it with the Giants. I can't stand the Giants.

• Keep it simple. It should be hearty, laid-back grub. No fuss. No frills. No sushi.
• Include foods you can hold in your hand like sandwiches, burgers, and pizza. That leaves your other hand free to switch to other games during commercials.
• Anything messy, cheesy, spicy, and/or fried is always welcome. Think mac n' cheese, BBQ baby back ribs, beer battered onion rings, and super nachos.
• The more dishes that include bacon the better. Including desserts.
• You can't go wrong with anything Mexican.
  
• Hot stick-to-your-ribs dishes like chili, sloppy joes, and jumbalaya are especially good for the second half of the season, when temps dip and fans need some comfort.
• In addition to drinking it, feel free to add beer to any dish possible.

Jeff and I are having Pork Tenderloin Sandwiches for Monday Night Football. A pork tenderloin sandwich is perfect football food: it's simple, filling, can be held in one hand, and gets along well with cold beer. If you've never had one, think of it as a chicken fried steak, but with pork, and no gravy.

We're ready for some football. Are you? What's your favorite football food?

Pork Tenderloin Sandwiches
Makes 2 sandwiches
Print recipe only here.

2 (4-6 oz) pork tenderloin cutlets
2 eggs
4 tablespoons milk
several shakes of salt and freshly ground black pepper
4 tablespoons all-purpose flour
4 tablespoons cornmeal
4 tablespoons canola oil
2 hamburgers buns
2 tablespoons mayo
10-12 pickle chips
4-6 slices white onion, optional

1. Trim any fat off of the cutlets. Then using a meat mallet, pound the cutlets to 1/8-inch thickness.

2. In a small bowl whisk eggs, milk, salt, and pepper. Place flour in a shallow plate. Place cornmeal in a separate shallow plate.

3. Warm oil in a large skillet over medium heat.

4. Dip one cutlet at a time in the egg mixture, then dredge in flour. Dip in the egg again, then dredge in cornmeal, until completely coated. Place in hot oil. Fry 3-4 minutes. Flip once; fry 2-3 minutes, or until golden brown and crisp.

5. Spread mayo on the insides of the hamburger buns. Place one cutlet on each bottom half of the buns. Top with half the pickle chips and onion slices, if using. Close the sandwiches, and eat 'em while they're hot.

Here are more football-friendly foods you might enjoy:

The Southwest Hamburger





Patriots' Potato Pizza Yes, those Patriots.





New England Clam Chowder





Football Photo: Benj Haisch