2 pounds boneless, skinless chicken breasts
1 cup salsa
2 tablespoons vegetable oil
1 tablespoon lime juice
2 garlic cloves
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon oregano
Pound the chicken until it is 1/2 inch thick, and cut it into 1-inch wide strips. Place the chicken into a zip-top plastic bag along with the salsa, oil, lime juice, garlic cloves, salt, cumin, and oregano. Squeeze the excess air from the bag, seal it, then shake to mix and thoroughly coat the chicken.
Refrigerate 1 to 2 hours, turning the bag every 15 minutes.
Drain the chicken, saving the marinade. Thread the chicken onto skewers.
Place the chicken on the grill or broiler rack, and brush with the marinade. Grill 6 to 8 minutes, turning and basting with the marinade, until cooked through.
Serve with additional salsa.
2 cups olive oil
Juice of 2 lemons
2 tablespoons lemon pepper
4 pounds fresh halibut fillets
For the sauce:
4 tablespoons butter
2 tablespoons chopped cilantro
Juice of 1 lemon
Before the game:
In a medium bowl mix the olive oil, lemon juice, and lemon pepper. Pour the marinade into a large zip-top bag and add the halibut. Place in a refrigerator or cooler and marinate for at least 2 hours.
At the game:
Preheat the grill to medium-high heat.
Remove the fish (discard the marinade) and place the fillets on the grill. Cook until done, 3 to 5 minutes per side depending on thickness.
Meanwhile, in a pan, combine the butter, cilantro, and lemon juice and stir until the butter has melted and the ingredients are combined.
Put the fish on a plate and pour the sauce over the fillets.
2 ounces unsweetened chocolate
6 ounces bittersweet chocolate
1/4 plus cup 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 stick unsalted butter
3/4 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons instant espresso powder (Medaglia D’Oro)
1/2 cup semisweet chocolate chips
1/2 cup best quality white chocolate chips
1 1/2 cups toasted pecans, coarsely chopped
Preheat the oven to 350º
Place the chocolate in a medium bowl and melt over a pot of simmering water. Sift together the flour, baking powder and salt and set aside. With an electric mixer beat butter and sugar. Add eggs, then vanilla and espresso, and beat on high speed for 2 minutes. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture until just combined. Stir in the chips and pecans. Spoon the mixture onto a parchment-lined baking sheet. Bake for 10 to 11 minutes. The surface will be dry but the inside will still be soft. It will take no longer than 10 to 11 minutes so set the timer. Cool on a baking sheet.
1 (14-inch) pizza crush (store-bought dough is fine)
3/4 cup barbecue sauce
5 ounces Kansas City strip steak, cut into 1-inch pieces
1/2 red onion, thinly sliced
7 ounces Mozzarella cheese, shredded
3 ounces Provolone cheese, shredded (you can use Parmesan or a similar cheese, too)
1 tablespoon oregano (fresh chopped or dried will work)
Preheat the grill to high (if you have a grill with a thermometer, heat it until 400º inside).
Place the crust on a 14-inch pizza pan. Spread the barbecue sauce evenly over the crust, and top it with the steak and onions. In a bowl mix the cheeses, and sprinkle them evenly on the pizza. Top the pizza with the oregano and place it on the grill. Close the lid and cook the pizza for 10 to 15 minutes, until the crust is crisp.
3/4 cup coconut rum
1 package chocolate cake mix
1 package instant chocolate pudding mix
4 large eggs
1/2 cup oil
1/2 cup chocolate chips
3/4 cup flaked coconut
3/4 cup strong coffee
Coffee Glaze (recipe follows)
Preheat oven to 325º.
Grease and flour a bundt pan. Combine the rum, cake mix, pudding mix, eggs, oil, and coffee. Beat at medium speed for 2 minutes and then stir in the chocolate chips and flaked coconut.
Spread evenly into the pan and bake for 1 hour. Cool in the pan for 15 minutes, remove from the pan, and cool completely.
Prick the top of the cake with a fork. Brush the Coffee Glaze all over the top and sides of the cake until the glaze is absorbed. Garnish with the coconut.
2 tabiespoons vegetable oil
2 medium onions, chopped
5 cloves garlic, minced
2 pounds ground beef chuck
4 tablespoons chili powder
1 tablespoon sweet paprika
1 teaspoon ground cumin
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
Salt & fresh ground black pepper
1 bay leaf
1 tablespoon red wine vinegar
1 tablespoon molasses
1 cup tomato sauce
1 1/2 cups water
In a large heavy pot heat the oil over moderate heat and cook the onions and garlic until softened. Add the ground beef, stirring, until the beef is no longer pink. Drain off any excess fat and discard. Add the chili powder, paprika, cumin, allspice, cinnamon, cloves, coriander, salt and pepper, to taste, stirring to combine and cook for 1 minute. Add the bay leaf, red wine vinegar, molasses, tomato sauce and water and bring to a boil. Reduce heat and simmer chili, covered for 1 1/2 hours, adding additional water, if necessary, to achieve a thick and soup consistency. Discard bay leaf and adjust seasoning with salt and pepper. Serve the chili over cooked spaghetti topped with grated Cheddar, chopped white onion and oyster crackers.
1 cup refried beans
8 ounces cream cheese, softened
1 cup chopped tomato
1/2 cup coarsely chopped jalapenos
1/2 cup finely chopped red onion
1 cup shredded cheddar cheese
1/2 cup sliced scallions
Preheat oven to 375 ºF.
Spread chili or beans over bottom of baking dish. Spread softened cream cheese on top. Layer tomatoes, jalapenos, red onion and cheese. Bake for 20 minutes or until bubbly. Top with scallions and serve with chips.
3 ounces cream cheese
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon red pepper
1/4 cup beer
In a large mixing bowl beat the cream cheese until very smooth. Add the garlic, Worcestershire sauce, mustard, and red pepper, beating the mix well to combine completely. Gradually add the beer and beat until well blended.
Chill for one hour before serving.