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

Healthy Chipotle Chicken Chili with Crispy Spiced Tortillas

I love football. I love chili. Yet I never posted a chili recipe for the Super Bowl. That's just wrong.

So today I'm making up for it with my healthy, kickin' chipotle chicken chili. Chili is the perfect belly warmer on a raw March night. And this chipotle chicken chili will warm you from the inside out. It's tantalizing aromatic, sweet and spicy, creamy and rich, and --this is the best part -- it's healthy. Packed with lean protein and fiber rich beans and corn, this chili is filling without being fattening. Plus tomatoes and red bell peppers provide antioxidants which may just help you feel healthier too. Now who could complain about that?




Healthy Kickin' Chipotle Chicken Chili with Crispy Spiced Tortillas

Enjoy rich and spicy chili without the guilt. This chili is packed with lean protein, belly-filling fiber, and antioxidant rich tomatoes and red bell peppers. It's even better with warm and crispy spiced tortillas.

Makes 6-8 servings
Print recipe only here.

Chili:
2 tablespoons canola oil
1 large yellow onion, finely diced
1 1/2 pound boneless, skinless chicken cutlets, cut into 1-inch pieces
1 large red bell pepper, diced
1 (15 oz) can corn kernels, drained
2 (15 oz) can black beans OR 1 (15 0z) can black beans and 1 (15 oz) can red beans, drained
2 (28 oz) cans diced tomatoes with juices*
juice of half a lime (about 2 teaspoons)
1/4 cup light brown sugar
4 chipotle chilis in adobo sauce, finely chopped (use fewer chilis for less heat and extra chilis for more heat)**
1/4 cup finely chopped fresh cilantro
1 avocado, diced and sprinkled with lime juice
shredded cheddar or Monterey Jack cheese, optional
low-fat sour cream, optional

Seasoned Tortillas
4 (6-inch) whole wheat tortillas (low-carb or half corn/half wheat are good substitutes)
non-stick cooking spray
Mexican seasoning of your choice, such as fajita spices, chipotle chili powder, Mexican oregano, cumin and/or cayenne pepper


In a large pot over medium-high heat, warm canola oil. Add onions and saute until translucent and lightly browned, about 5 minutes. Add chicken and saute until lightly browned, about 10 minutes. Add red bell pepper; cook for 5 minutes. Add corn, beans, tomatoes, lime juice, brown sugar, and chipotle chilis in adobo sauce; stir well. Reduce heat to low; partially cover and simmer for 20-25 minutes, or until desired level of thickness is reached. Cook longer if you like your vegetables softer. Stir in the fresh cilantro, and adjust seasonings to your taste.

Top individual servings with diced avocado, chopped fresh cilantro, shredded cheese, and a dollop of sour cream, if desired. Leftover chili will last up to 1 week if refrigerated in an air-tight container.

For the spiced tortillas, place a large non-skillet over medium-high heat. Spray both sides of a tortilla with cooking spray and sprinkle with spices. Place in the hot pan for about 1 minute per side, or until crisp. Repeat with remaining 3 tortillas. Cut each tortilla into quarters, and serve alongside bowls of chili.

*Note: This is a rather soupy chili. If you prefer a thicker chili, then use fewer tomatoes; if you prefer it really soupy, then add an extra 1/2 cup water.
**Chipotle chilis in adobe sauce are available at Mexican specialty markets as well as in the Mexican section of most major supermarkets. If you can't find them, then substitute 2 tablespoons of chipotle chili powder and 1/2 teaspoon cayenne pepper. Taste and adjust accordingly.

You might also like:

The Southwest Hamburger





Fish Tacos





Chicken, Jalapeno and Cheddar Quesadillas




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Would a Chicken, Jalapeno, and Cheddar Quesadilla (and a cold beer) Make Tom Brady Feel Better?

I have had better weeks.

First, on Tuesday, I chipped a tooth. Then on Thursday, our car died and needed to be resuscitated. But it was still OK until today, when Tom Brady of the New England Patriots went down in the first quarter of the first game of the season with a gimp left leg.

Ugh.

In case you didn't know, I like football, but I love football when Tom Brady is playing. Tom was assisted off the field and never returned. I, like millions of other Patriots fans, have fallen into despair.

Fortunately I was able to distract myself by eating a Chicken, Jalapeno, and Cheddar Quesadilla with Chipotle BBQ Sauce for dipping (being a Foodie does have its perks). These are easy to make, fun to eat, and filling. I made and photographed them during half time and still had time to eat them without missing a single touchdown (something for which I am notorious).



So, please, Tom, for me, and for your millions and millions of fans out there, get well soon! And let me know what your favorite pre-game football food is so I can make if for you when you come here to San Diego in 34 days, 21 hours, and 35 minutes. I'm a really good cook.

Oh, my email is Foodblogga {at} yahoo.com. Thanks.

Chicken, Jalapeno, and Cheddar Quesadillas with Chipotle BBQ Sauce
Makes 4 quesadillas
Print recipe only here.

Quesadillas:
4 teaspoons olive oil
2 large yellow onions, thinly sliced
2 tablespoons granulated sugar
1 small jalapeno, thinly sliced (the more seeds, the hotter the flavor)
salt, to taste

1 pound of chicken cutlets, cut into strips
salt and pepper
2 tablespoons olive oil

1/2 cup fresh cilantro, finely chopped
1 1/4 cup sharp white cheddar cheese, shredded
8 (6-7-inch) flour tortillas

Sauce:
1 cup ketchup, preferably Heinz
1/4 cup light brown sugar
1 tablespoon Dijon mustard
1 teaspoon Tabasco sauce
2 teaspoons apple cider vinegar
3-4 chipotle peppers in adobo sauce, finely chopped, plus 1-2 tablespoons of adobo sauce**

To make the bbq sauce, whisk together all ingredients in a medium bowl, and set aside.

In a large non-stick skillet over medium-high heat, warm 4 teaspoons olive oil. Add onions, sprinkle evenly with sugar, and toss until well coated. Cook for 2-3 minutes, then reduce heat to low, and continue cooking until onions are fully caramelized, about 15-20 minutes. Add jalapeno slices and some salt, stir well, and remove from heat.

Meanwhile, season chicken strips with salt and pepper. In a large skillet over medium-high heat, warm 2 tablespoons olive oil. Add chicken and saute 6-8 minutes, or until golden brown and crisp. Set aside.

Place 1 tortilla on a clean cutting board. Sprinkle with a little shredded cheese, top with 1/4 of the chicken, 1/4 of the onion mixture, 1/4 of the cilantro, then add a little more cheese. Top with another tortilla, and press lightly with your hand. Continue with remaining tortillas and filling until you complete 4 quesadillas.

Heat a large, nonstick, dry skillet over medium heat. Add 1 quesadilla. Cook until lightly browned, about 2 minutes per side. Transfer to a baking sheet and place in a warm oven (200-300 degrees F) until ready to serve. (Or eat 'em as you make 'em.) Repeat with remaining 3 quesadillas.

Cut each quesadilla into 4 wedges. Serve with bbq sauce for dipping. Oh, and don't forget the cold beer.

You might also like these other football friendly foods:

Fish Tacos





Grilled Steak Tacos with Watermelon-Mango-Jicama Salsa





New England Clam Chowder





Potato, Rosemary, and Gorgonzola Pizza





Fennel Sausage and Rapini Pizza








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