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GRIDIRON GRUB BREAKFAST COTTAGE PIE
Chef Jason ChoateINGREDIENTS
· ½ POUND GROUND CHORIZO (PORK OR BEEF)
· ½ POUND GROUND BEEF
· ½ YELLOW ONION, DICED
· 2 RED BELL PEPPERS, DICED
· 10 EGGS, WHISKED SMOOTH
· 2 TBS BUTTER
· 1 BAG FROZEN SHREDDED HASHBROWNS
· 1 POUND SHREDDED SHARP CHEDDAR
· 3 TBS ITALIAN PARSLEY, CHOPPED
· SALT AND PEPPER TO TASTE
1. Preheat oven to 350 degrees.
2. In a large sauté pan, cook beef and chorizo on high heat until it reaches 165 degrees.
3. Add diced onion and half of diced red peppers to the meat and cook for an additional 2 minutes.
4. Drain any excess liquid from mixture.
5. Grease a 9x9 casserole or cake pan.
6. Place meat mixture in greased pan and smooth to cover the bottom evenly.
7. Season whisked eggs with salt and pepper and pour over meat mixture to coat evenly.
8. Place in oven for 20 minutes or until center is firm and eggs are cooked through.
9. While the egg and meat mixture are baking, heat a sauté pan on high.
10. Add butter, salt & pepper and hash browns to pan and brown evenly.
11. When the egg and meat mixture is cooked through, remove from oven and srinkle half of shredded cheese evenly across the top of eggs.
12. Top with browned hash browns and sprinkle remaining cheese over the top.
13. Return to oven for an additional 2 minutes.
14. Remove and top with remaining red peppers and chopped parsley
15. Serve immediately for best results
GRIDIRON GRUB MAC N CHEESE
· 1 (8 ounce) box cavatappi pasta
· 1/4 cup butter
· 1/4 cup all-purpose flour
· 1/2 teaspoon salt
· ground black pepper to taste
· 2 cups milk
· 2 cups shredded sharp cheddar cheese
· 2 Tbsp brown mustard
- Bring a large pot of lightly salted water to a boil. Cook cavatappi pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8-9 minutes. Drain well.
2. Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. 3. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes.
4. Add cheddar cheese and mustard to milk mixture and stir until cheese is melted, 2 to 4 minutes.
5. Fold pasta into cheese sauce until coated.
6. Serve immediately
INGREDIENTS· 2 pounds beef chuck roast
· Salt and pepper, to taste
· 1/4 cup olive oil
· 1 large yellow onion, thinly sliced
· 1 large green bell pepper, thinly sliced
· 1 large red bell pepper, thinly sliced
· 6 garlic cloves, chopped
· 1 teaspoon dried oregano
· 2 teaspoons ground cumin
· 2 teaspoons sweet paprika
· 1/2 cup red wine
-1 cup beef broth
· 16 ounces crushed tomatoes
· 1/4 cup chopped fresh cilantro
Directions 1. Season beef liberally with salt and freshly ground black pepper.
2. Heat olive oil in a pot over high heat. Add the beef and brown on all sides. Then transfer to a plate.
3. Add the onion and peppers to the pot and cook over medium heat for 15 to 20 minutes until caramelized. Add the garlic, oregano, cumin, and paprika. Cook for another minute. Add the red wine and bring to a boil, scraping the bottom of the pan with the flat edge of a spatula to deglaze.
4. Add the beef broth and crushed tomatoes.
5. Bring to a simmer.
6. Return the beef to the pot. Bring to a simmer and cover for 2 to 3 hours or until the beef is fork-tender.
7. Transfer the beef to a plate and shred. Return shredded beef to sauce.
8. Simmer uncovered for 30 minutes to thicken.
9. Stir in the cilantro and season with salt and pepper to taste.
10. Serve over white rice.
CHERRY BOMB DESSERT
Chef Jason Choate
· 3 lbs. frozen cherries (you can substitute any frozen berry or fruit here)
· 3 loaves butter pound cake (I like to use the Sara Lee version)
· ¼ cup Grand Marnier
· 1 ½ cups sugar
· 1 Tbs. ground cinnamon
· 1 tsp. chili powder
· Zest and juice of one orange
· 1 tsp. salt
· 2 Tbs. vanilla extract
· 2 Tbs. corn starch
· ¼ cup water
· Whipped cream to serve dessert with
1. Place frozen cherries in a large saucepan and bring to a boil.
2. Add Grand Marnier, sugar, orange zest & juice, cinnamon, chili powder, salt and vanilla.
3. Let cherry mixture simmer for 5 minutes
4. Combine corn starch and water. Stir until a slurry is created.
5. Add corn starch slurry to cherry mixture and simmer for an additional 3-5 min or until thickened. The mixture should have the consistency of syrup. If it gets too thick just add a touch of water.
6. Remove from heat
7. Remove pound cakes from container and remove outer brown layer with a knife. Reserve trimmings in a bowl for use in filling
8. Slice pound cake into ½ inch thick slices.
9. Line a medium sized mixing bowl with plastic wrap leaving extra lengths of plastic wrap on sides of bowl (to cover the top with later).
10. Place slices of pound cake side by side in the bowl, creating a pound cake bowl inside the mixing bowl. Use scraps to fill any cracks between the slices. You’ll want a solid shell.
11. Use a ladle to put a layer of cherry mixture into your pound cake bowl.
12. Place some of the reserved pound cake scraps on top of cherry mixture and press down to level the layers. Continue to layer cherry mixture and pound cake scraps until bowl is almost filled.
13. Top with any remaining pound cake and fold over the excess plastic wrap to seal the bomb inside the mixing bowl.
14. Use a small plate to compress the entire dessert down into the mixing bowl. (I like to place a heavy can on to of the plate to compress overnight in the fridge)
15. Place the dessert into the refrigerator overnight for best results.
16. Reserve extra cherry mix to top your bomb
17. When ready to serve, remove plate and plastic from top of bowl. Place a large plate or platter upside-down on top of bowl.
18. Flip over the bowl onto the plate and remove bowl and plastic wrap. Top dessert with remaining cherry mixture.
19. Slice and serve with whipped cream
CANNONBALL SHRIMP RECIPE
Chef Jason Choate
· 1/2 cup mayonnaise
· 1/4 cup Thai sweet chili sauce
· 1 teaspoon Sriracha
· Juice of 1 small lime
· 1-pound shrimp shelled and deveined
· 1/2 cup buttermilk
· 3/4 cup cornstarch
· 1 teaspoon Chinese 5 spice
· canola oil for frying
1. In a small bowl add the mayonnaise, Thai sweet chili sauce, Sriracha and lime juice. Mix well and reserve
2. In a second bowl add the shrimp and buttermilk. Stir to coat all the shrimp.
3. Combine corn starch and Chinese 5 spice in a separate bowl, stir to mix well
4. Remove from the buttermilk and let excess liquid drain away.
5. Coat the shrimp well in cornstarch/5 spice mixture.
6. In a heavy bottomed pan add 2-3 inches of canola oil and heat to 375 degrees
7. Fry the shrimp until lightly brown, 1-2 minutes on each side.
8. Once fried, coat with the sauce and serve immediately
Use as an appetizer, in tacos or lettuce wraps or as a topping for ramen