For lots of fans, September means football and more football. With intense rivalries and fantasy teams, there’s lots to keep up with and all that effort requires some power snacks to keep everyone going. Whether you’re feeding the hungry crowd at home or tailgating, we picked some of our favorites (with recipes!) to share. Remember that even indulgent foods can still be healthier and more environmentally friendly by using the freshest, local, organic (where available) and responsibly raised meats/sustainable seafood.
Barbecued Shrimp with Ginger & Lime
3 tablespoons freshly squeezed lime juice
3 tablespoons olive oil
1 tablespoon minced ginger
1 tablespoon brown sugar
1 large clove garlic, minced
1 teaspoon grated lime zest
1 teaspoon asian sesame oil
1 pound large shrimp (16 to 20 count)
2 limes, each cut into 4 wedges
2 tablespoons chopped, fresh cilantro
1. In a large bowl, whisk together lime juice, olive oil, ginger, brown sugar, garlic, lime zest and sesame oil. Set aside.
2. Peel and de-vein the shrimp leaving the tails intact. Add shrimp to marinade and toss to coat thoroughly. Cover bowl or place contents of bowl in a large re-sealable plastic food storage bag and refrigerate for at least 1 hour.
3. Pre-heat grill or broiler. Thread shrimp and lime wedges onto 8 skewers, dividing evenly.
4. Cook shrimp skewers directly over medium-hot fire for about 5 minutes or until shrimp are bright pink, turning once during cooking or cook directly under the broiler, 3 to 4 inches from the heat source.
Curried Chicken Satay with Fresh Mint-Soy Vinaigrette
2 skinless, boneless chicken breast halves
1 1/2 teaspoons curry powder
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
2 tablespoons peanut oil or vegetable oil
2 large egg yolks, beaten
1/4 cup rice wine vinegar
2 tablespoons finely chopped fresh mint
1 tablespoon soy sauce
1/2 teaspoon ground coriander
1/2 cup regular or roasted peanut oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1. Soak two dozen 6-inch bamboo or wooden skewers in water for 30 to 60 minutes. With a sharp knife, cut each chicken breast lengthwise into twelve long, thin strips. Thread 1 strip onto each of the skewers, weaving the skewer back and forth along the length of each chicken strip. Arrange them on a large platter or baking tray.
2. To prepare the marinade, in a small bowl combine the curry powder, pepper, salt and cumin. Spoon the oil over the chicken strips, turning to coat them evenly, and then evenly sprinkle the dry ingredients over them on both sides. Cover the platter or tray with plastic wrap and marinate in the refrigerator for 1 hour or longer.
3. To prepare the mint-soy vinaigrette, in a food processor fitted with the steel blade or a blender, combine the egg yolks, vinegar, mint, soy sauce and coriander. With the motor running, slowly drizzle in the oil and continue processing until smooth. Transfer the dressing to a bowl, season to taste with salt and pepper, cover with plastic wrap and refrigerate.
4. Preheat the hinged indoor grill or panini maker, following the manufacturer’s instructions, or preheat a broiler, outdoor grill or stovetop grill pan. Grill the skewers, in batches if necessary, until cooked through and nicely browned, about 2 minutes total on a hinged grill or panini maker or 2 minutes per side in the broiler, in a grill pan, or on an outdoor grill. If using an indoor grill, take care that the skewers don’t prevent the grill or panini maker from closing properly.
5. Serve the skewers immediately, passing the vinaigrette for guests to drizzle over their own skewers or to use as a dip.
Baked Macaroni & Cheese
preheat oven to 350 degrees F.
8 ounces elbow macaroni
3 tablespoons butter
3 tablespoons flour
3 1/2 cups milk
1/2 white onion
1 bay leaf
1 teaspoon kosher salt
1 teaspoon black pepper
1 pinch cayenne
10 ounces sharp aged white cheddar, grated
3 ounces gruyere cheese, grated
1 ounce parmesan cheese, grated
3 tablespoons butter
1 cup brioche bread crumbs
2 tablespoons chopped parsley
1. In large pot of boiling salted water, cook the macaroni to al dente (approximately 7 minutes). Strain and place on a lightly oiled sheet pan.
2. While the macaroni is cooking, in a separate pot, melt the butter and whisk in the flour. Continue to cook over low heat for 4 minutes stirring constantly. Add the milk, onion and bay leaf. Simmer for 10 minutes. Remove onion and bay leaf.
3. Turn off the heat and add 3/4 of the aged cheddar and all of the other cheeses. Season with salt and black pepper and fold in macaroni. Pour into a 2-quart casserole dish. Top with remaining cheddar.
4. Melt the butter in a sauté pan and toss bread crumbs and parsley to coat. Top the macaroni with bread crumb mixture. Bake for 30 minutes. Remove from the oven let stand for about 5 minutes.
Mini Prime Cheeseburgers
3/4 pound ground wagyu snake river farms beef
pinch of kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
6 ounces aged cheddar cheese, sliced
6 slices brioche bread, punched out with a 2-inch ring cutter
6 cherry tomatoes, sliced
3 cornichons, sliced
preheat a grill or grill pan
1. Put the ground beef in a bowl and season with the salt and pepper. Mix together with your hands to combine. Take 2 tablespoons of the beef and shape it like a meatball. Flatten slightly and drizzle the burgers with oil. Season both sides with salt and pepper.
2. Place the burgers on the hot grill. Cook for 3 minutes, then turn them over with tongs. Put about 1/2 oz. of aged cheddar cheese on top of the burgers, allowing it to melt. While that’s cooking, put the brioche circles on the grill. Toast them slightly on both sides, about 2 minutes total.
3. In a saucepan, combine the heavy cream, garlic, rosemary and paprika. Reduce by half. Allow to cool to room temperature. In a sauté pan, heat the peanut oil. Sweat the onions, red and yellow bell pepper until glossy. Transfer to a plate and allow to cool to room temperature.
Put the toasted brioche circles on a platter. Put the burger on top (cheese side up), followed by an arugula leaf, a slice of tomato and a slice of cornichon.