You have heard me say it before and I am shouting it out again. It is much more fun to watch the game and enjoy your guests than to work in the kitchen trying to keep the plates filled. So, that takes planning and prep work. Simplicity.
This week the posts are about foods and appetizers prepped ahead of time so your kitchen time is minimal once the food is out. If you are cooking and bringing foods to another location, pack these up and take them on the road with you.
Tyler Florence is one of my favorite Food Network Chef’s. I have tried several of his recipes and have done very little tweaking to suit my own flavor. This is one of them. Prep time is only 10 minutes and they are packed with enormous flavor. Throw the in the warmer or crock pot before guests arrive.
Baby Back Ribs and Young Collards Braised in Apple Juice
- 2 slabs (4 pounds) baby back ribs
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 2 bunches young collard greens, washed and rib removed
- 1 onion, peeled and sliced, 1/4-inch thick
- 1 head garlic, cut through the equator
- 1/2 gallon apple juice
- 1/2 cup apple cider vinegar
- 1/2 bunch thyme
Preheat oven to 350 degrees F.
Season pork ribs with plenty of salt and pepper. Heat a heavy-bottomed roasting pan over high heat and drizzle with oil. Sear ribs on both sides until golden brown for a few minutes per side. Pile both racks of ribs on 1 side of the roasting pan. On the other side, place collard greens, then onion and garlic on top. Pour in the apple juice and cider vinegar, add thyme, then cover with foil, place in the oven and braise for 1 hour 30 minutes to 2 hours.
When done, remove foil, baste the meat with the pan juices, then cook uncovered for a further 20 minutes until the meat has a nice caramelization and the liquid reduces, forming a sticky glaze on the meat. Place the collard greens and braising liquid on a serving platter and top with the ribs. Serve ribs over collard greens with braising liquid.
Food Network is a site that I can get lost in. The recipes can be saved, printed, emailed and shared. Take some time and poke around a bit. -click here-
The next recipe is another game day staple. Sunset Magazine’s Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema. I was having a difficult time choosing between beef or chicken to top a crunchy nacho chip when this little gem caught my attention. You can roast the chicken your self, or if you are in a time crunch pick up a roasted chicken in your local grocery deli, take it home and shred. A 2-pound bird produces 3 cups of shredded meat. Prepare the chicken-chipotle mixture ( step 1 ) up to 2 days ahead cover, chill and spoon it on to your chips cold before baking.
Sunset Magazine has been a favorite publication of mine since I was a teen ( a long time ago…. ) while you are visiting and printing out this recipe, check out a few of their others as well. -click here-
Bobby Flay’s Spicy Citrus Bloody Mary
- 2 to 3 cups ice
- 1 lemon, cut into wedges
- 1 lime, cut into wedges
- 1 tablespoon horseradish, drained
- 1 jalapeno pepper, minced
- Pinch salt
- 2 cups vodka
- 3 cups tomato juice
- 1 tablespoon Worcestershire sauce
I have found that 1/2 a lemon and 1/2 a lime is more than enough flavor for this recipe.
Muddle ice, lemon wedges, lime wedges, horseradish, jalapeno, and salt in the bottom of a pitcher. Add vodka, tomato juice, and Worcestershire and stir to combine. Refrigerate if not serving immediately, or pour into glasses over ice and serve.
I hope I am giving you a good array of ideas for the upcoming games this weekend. If you have any requests or if there is something you would like to see, please let me know and I will get it on the board! Thanks for stopping in, I appreciate you!!