Todd English’s Fall Game Day Feast Recipes - WTNZ FOX 43 Knoxville, TN

Todd English’s Fall Game Day Feast Recipes

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Football season is in full swing — and as all good fans know, you can't have a big game day party without the perfect game day food!

Chef Todd English — owner of Olives restaurant in New York — stopped by Access Hollywood Live with some perfect recipes for a fall game day feast with a twist!

TODD ENGLISH SHORT RIB CHILI

(Yield: 8 portions)

Ingredients:

To Make The Braised Short Rib:

  • Short rib — 8 bone plate
  • Carrots, peeled & diced — 2 cups
  • Celery, diced — 1 cup
  • Yellow onion, diced — 2 cups
  • Bay leaf — 6 each
  • Peppercorns — 1 Tblsp
  • Cilantro sprigs — 1/2 bunch
  • Thyme sprigs — 6 each
  • Beef stock — 3 gallons
  • Jalapenos, whole — 8 each

To Make The Short Rib Chili:

  • Short rib meat, picked apart — 8 pieces
  • Tomatoes, diced, canned — 1 gallon
  • Yellow onions, diced — 1 cup
  • Red chili peppers, seeded, minced — 1/4 cup
  • Jalapenos, seeded, minced — 1/4 cup
  • Garlic, minced — 1/2 cup
  • Vegetable stock — 1 gallon
  • Chili powder — 1/2 cup
  • Cumin — 1/4 cup
  • Paprika — 2 tbsp
  • Garlic powder — 1 tbsp
  • Tomato paste — 1 - 2 cups
  • Tomato sauce — 2 cups
  • Kidney beans, cooked — 8 cups
  • Onion powder — 4 tbsp
  • Sugar — 2 tbsp
  • Salt & pepper — to taste
  • Cilantro, chopped — 1 bunch
  • Olive oil — 1/4 cup
  • Coriander — 1/2 cup
  • Madras Curry Powder — 1/2 cup

 Garnish:

  • Harissa — 1/4 cup
  • Greek Yogurt or Labne cheese — 1/2 cup
  • Red onion, diced — 1
  • Pita chips or grilled pita bread — 1 bag or 6 slices grilled pita
  • Fresh cilantro — 1 bunch, picked

Method of Preparation:

1. To braise short rib: Sear meat in hot pan on both sides, deglaze with beef stock and place in a pressure cooker or crock pot. Add the rest of ingredients, cover with lid and set at Medium High and allow to cook for 2-3 hours.

2. To check short rib, insert fork into meat and if meat falls off bone it is finished

3. Once ribs are done, remove for liquid and allow to cool. Once cool pick meat and set aside.

4. For chili: in large pot, start by sautéing onions, chilies, and garlic.

5. Add in meat, and spices and seasonings and continue to cook on high heat.

6. Deglaze with vegetable stock then add beans and all tomato ingredients.

7. Lower heat to a simmer and add in cilantro and adjust seasoning if needed.

8. Allow to simmer for 2-3 hours.

 To Serve:

Top with Harissa and Greek Yogurt or Labne cheese, diced red onions, cilantro, and pita chips for dipping.

 

TODD ENGLISH CRUNCHY JALAPENO SLAW

(Yield: 8 portions)

  • 1/3 cup pure olive oil
  • 3 1/2 tablespoons red wine vinegar
  • 2 tablespoons chopped cilantro
  • 1 teaspoon sugar
  • Salt and freshly ground pepper to taste
  • 1 1/4 pounds Savoy cabbage, finely shredded (8 cups)
  • 1 medium red onion, thinly sliced
  • 1 fennel bulb, cored and thinly sliced
  • 2 large jalapeños, seeded and thinly sliced lengthwise

In a large bowl, whisk the olive oil with the vinegar, cilantro and sugar and season with salt and pepper. Add the cabbage, onion, fennel and jalapeños to the dressing and toss well. Serve at once, or chill for 1 hour before serving.

 BOMBAY EAST BLITZ COCKTAIL

(Makes 1 cocktail)

Ingredients:

  • 1.5 oz. Sapphire East
  • 1.5 oz. Pear Juice
  • Squeeze of half a lemon
  • Ginger beer to top
  • Garnish with fresh Pomegranate seeds

Method:

Squeeze one half of a lemon into a mixing shaker. Add Bombay Sapphire East, Pear Juice and a scoop of ice and shake. Strain and serve in a rocks glass with fresh ice, top with ginger beer and garnish with pomegranate seeds.

(All recipes courtesy Todd English)

Copyright 2012 by NBC Universal, Inc. All rights reserved.
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