Football

Monday Night Matchup Menus: Houston Texans @ Indianapolis Colts

Here’s what’s on the menu:
Lots of love for the receiving core.

Bacon Wrapped Kevin Walter Chestnuts

Kevin Walter - WR HOU

Veggie Wayne – Joseph PadThai

Joseph Addai - RB IND
Reggie Wayne - WR IND

FLANdre Johnson

Andre Johnson - WR HOU

Dallas Clark and Stormy

Dallas Clark - TE IND

Bacon Wrapped Kevin Walter Chestnuts

Ingredients:
1 can water chestnuts, drained and soaked in soy sauce overnight.
½ lb. bacon (sliced in half)
½ c mayo
¼ c brown sugar
1 T tomato paste
1 t Worcestershire
2 T soy sauce
1 t garlic, minced
2 T lemon juice

Procedure:
Preheat oven to 350.
Cut your strips of bacon widthwise so they are half as long. Take a water chestnut and wrap a strip of bacon around it. Place the wrapped chestnut in a pan seam side down. Repeat until the pan is full. Bake for 40 min.

While the bacon wrapped water chestnuts are cooking, combine the rest of the ingredients in a bowl and mix well.
After about 40 min, remove the pan from the oven and pour the sauce from the bowl evenly on top so all of the bacon wrapped water chestnuts are well covered. Return the pan to the oven and cook for another 15-20 min.

Sauced and Ready for Round 2 in the Oven

Remove from oven. Remove the bacon wrapped water chestnuts and place them on a paper towel lined plate to drain the excess grease.
Let cool and serve!

Veggie Wayne Joseph Pad Thai

Ingredients:
water on hand
2 T tamarind paste
4 T fish sauce
2 T sugar (I used coconut)
½ t chili paste
10 oz. rice noodles
14 oz tofu extra firm (pressed in towel and weighted for an hour, then marinated in soy and SWOOPS* overnight.)
4 T peanut oil
½ c scallions, chopped
2 T garlic, minced
2 T shallots, minced
2 eggs
½ c cabbage
¼ c carrots, peeled and chopped
½ c bok coy, sliced
1 c mushrooms, sliced
½ c bean sprouts
½ c peanuts, chopped (or cashews)
1 lime
*SWOOPS – Season With Olive Oil Salt and Pepper

Procedure:
To make the sauce, combine the fish sauce, sugar, tamarind, and chili paste in a bowl.
Soak the noodles in a bowl with warm water until they’re soft, about 12 min. Drain them and set them aside.
Slice the tofu into little pieces, your shape of choice. I do about 2 inch spears.


Heat the oil in a wok.
Cook the scallions, carrots, bok choy, mushrooms and cabbage while stirring and tossing (pronounce that like my mother does with her NY accent: TOSS = “two” + “us”)

Add the shallots and garlic. TOSS!
Crack the eggs right into the wok, making sure none of the shell falls in. Let them set for a minute and then scramble them in with the rest of the veggies.

Add the noodles. TOSS!

Add the sauce. TOSS!
Add the bean sprouts and nuts. TOSS. TOSS. TOSS.

Squeeze the lime at the end and serve!

FLANdre Johnson!

Ingredients:
¾ c sugar
1 T water
2 T coconut rum
2 c milk
1 c cream
1 c coconut milk
3 eggs
2 yolks
1 c sugar
1 t vanilla
pinch of salt

Procedure:
Preheat the oven to 325.
In a small sauce pan on med heat, cook the ¾ c sugar, 1 T water, and 2 T cocounut rum. Stir to combine them well and then don’t touch it. You will see it start to bubble and brown. When it is a golden caramel colored liquid, remove it from the heat and pour it into the bottom of whatever flan shaped container you want to use. (You can make one big one or smaller ones in ramekins.)

In a large bowl, wisk together the eggs, sugar, pinch salt, vanilla.
Then slowly stir in the milk, cream, and coconut milk. Wisk well.

Pour the mixture through a sieve into another bowl. This strains out the egg white membranes and gives the flan a smoother consistency.
Pour the custard on top of the caramel in the containers.
Now you have to place the containers in a hot water bath.
Boil some water in a kettle. Place a big pan on a shelf in the oven. Place the flan containers in the pan being careful not to spill. Then pour the hot kettle water into the big pan so the flan containers are surrounded in the water, but don’t get any water in the flan containers. Slowly slide the oven tray in. Bake the flans for about 45 minutes (depending on what shape/size containers you use). You should be able to stick a toothpick in the center and remove it cleanly. Remove from the oven and chill for at least 4 hours. Once cooled, slide a knife along the edges to loosen the custard, put a plate on top of them upside down, and flip! Lift flan container and they should now be on the plate with the caramel sauce running down the sides. Done!

Dallas Clark and Stormy

Ingredients:
2 oz. Goslings dark rum
1 oz. ginger beer (must be ginger beer, not ale!)
Procedure:
Fill a tumbler with ice. Pour the rum in the glass and top with the ginger beer. Stir. Best enjoyed while the sun is setting in Montauk, NY.

The Final Meal
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