Tackle these recipes for a great game day spread
Football means food at Don Lucero’s house, especially if the Washington Redskins are on television.
“Absolutely,” said Lucero, a chef at Via Christi Health. “My house is always cooking. I have a big smoker and barbecue. Every Sunday and Monday (night), it’s on, and the neighbors know it.”
Lucero has been cooking professionally since his teens. Finding himself stuck in a kitchen manager’s job, albeit in a very good seafood restaurant in Myrtle Beach, S.C., he went to the Art Institute of Las Vegas for formal culinary training. That landed him a job in Wichita, where he first helped implement room service for patients at Via Christi and now cooks in its doctors lounge, designed to help retain physicians in the competitive world of medical care. He runs a catering business on the side called Chef Don Diego.
Lucero designed the accompanying game day menu like a man who has thrown (and perhaps cleaned up after) more than a few parties.
“They’re easy to do, whether you’re in the parking lot on the grill or you’re at home watching the game,” he said of the recipes. “They’re easy-to-grab items when you’re jumping around the house. They’re not too messy.”
And that’s important when the next game is a just a week away.
Pigskin pinwheels
Makes 60 pinwheels
1 pound cream cheese, softened
1 small tub pineapple cream cheese
2 green onions, finely chopped
8 ounces Mexican blend shredded cheese
10 large regular or jalapeno-flavored flour tortillas
1 pound thinly sliced ham
1 pound thinly sliced turkey
Fresh spinach leaves, washed and dried
In a bowl, combine cheeses and green onion. Lay out tortillas and spread evenly with the cheese blend to about 1/2 inch around the edges. Divide meat and a few spinach leaves between tortillas. Roll up tortillas tightly and cut about 1/2 inch off both ends to trim excess and make even. Chill in refrigerator about one hour, then slice each roll in half and each half into thirds.
Super shrimp skewers and salsa
Makes 6-8 servings
Salsa:
3 cups Mexican-style corn, drained
1 tomato, cored, seeded and chopped
1 cup drained black beans
1/2 small red onion, chopped
1/4 bunch fresh cilantro, leaves chopped
2 jalapenos, seeded and minced, or to taste
Salt and pepper, to taste
Marinade:
1/2 cup fresh lime juice
1/4 bunch fresh cilantro, leaves chopped
1/2 teaspoon ground cumin
1/2 cup tequila
2 tablespoons olive oil
2 pounds shrimp
Combine all salsa ingredients in a bowl; set aside.
In another container or plastic bag, combine marinade ingredients; add shrimp to mixture and refrigerate about one hour, occasionally turning bag. When ready to cook, remove shrimp from refrigerator and discard marinade. Thread shrimp on skewers. Grill over medium heat until done, about two minutes per side.
Divide salsa between serving plates, placing shrimp skewers on top.
‘Going deep’ dip
Makes 10-12 servings
2 cans Mexican-style corn, drained
1 cup sour cream
1 cup mayonnaise
1 bunch green onions, chopped
8 ounces shredded cheese, sharp cheddar or Mexican blend
Salt, black pepper, cayenne pepper and crushed red pepper flakes, to taste
Mix corn, sour cream, mayonnaise, green onions and cheese together. Season to taste with salt, pepper and pepper flakes. Refrigerate at least two hours to allow flavors to meld.
Serve with chips.
‘Red zone’ poppers
Makes 20 poppers
10 large jalapeno peppers
8 ounces cream cheese, softened
1 small tub pineapple cream cheese
1/2 cup chopped nuts, such as walnuts or pecans
10 slices bacon
Slice jalapenos in half lengthwise, removing ribs and seeds under cold running water (use gloves if your hands are sensitive). In a bowl, combine cream cheeses and nuts. Spoon mixture into halved peppers. Wrap each pepper with half a slice of bacon and secure with a toothpick, ensuring cheese blend is fully covered and using more bacon if necessary. Grill over medium-low heat until bacon is done, or cook under broiler in oven.
Source: Don Lucero
This story was originally published September 14, 2014 at 7:00 AM with the headline "Tackle these recipes for a great game day spread."