I continue to be impressed by good people on this planet. I am also impressed on how good food can bring college football foes to the dinner table, tailgate lot and share get them talking. Food for me is an invite, an invite to share my love for this food and my friendship with someone who I may or may not know.
In general, I am a private soul. Nothing delights my soul more than to test recipes all Saturday. Writing about those recipes and taking delight in the loved ones that partake of the food that I provide sustenance for. Good food is something that I live for. Sharing it with the outside world is the next step for me. This blog was the genesis of the start of this journey, and in the last year, my partnership with Danielle Edwards on a Podcast has been a complete joy! Our podcast “Eat & Drink It” has taken this adventure to a whole new level.
A few weeks ago, I went to a Fox13 Fall Preview show up at the University of Utah and My wife introduced me to Big Budah. A little history here – Cindy, my wife has done a few television spots with Fox13 as a part of her role as the Culinary Director at Kitchen Kneads. Now, that is a very fancy title for my wife. In simple terms, she teaches classes and has been featured on several television spots and has worked with Big Budah a local celebrity who does remotes for Good Day Utah the morning news show on the aforementioned television station.
Well, we got started talking about food and football and tailgating came to the front and center of our chat. Little did I know, a couple of weeks later Big Budah would extend an invitation for us to join him on the morning of the Michigan vs. Utah College Football Kick Off.
We were delighted to go up to the University of Utah’s Rice-Eccles Stadium. What we found there was a lot of passionate Utah Staff members who were incredibly gracious to a family of BYU fans who chose to wear their team’s colors, drove a blue truck and had a son that was unabashed in his enthusiasm to stay entertained and engage in rivalry smack talk reminiscent of a Holy Rivals Discussion.
Big Budah is truly professional, he jumped right in and tore into Jalapeño peppers and ate Huli-Huli chicken and chugged down some Tequila Touchdown unleaded of course cocktails. Thank you for the invite kind sir – and we would like to post our recipe round up for the Tailgating remote at Rice-Eccles Stadium:
- 1/2 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon onion powder
- 1 4 oz jar diced pimento (drained)
- Kosher Salt and Black Pepper
- 2 Cups shredded extra-sharp cheddar cheese
- 8 oz cream cheese (softened)
- Pimento Cream Cheese Filling (Optional)
- 1 jalapeno pepper (seeded and minced)
- 20 fresh jalapenos
- 20 slices of bacon (cult into halves)
- Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle, until thoroughly combined. Season to taste with salt and black pepper.
- Preheat the oven to 300º F
- Cut all jalapenos in half lengthwise. Using a knife or a small spoon, remove the seeds and all the white membrane from the insides of the jalapenos.
- Fill each of the Jalapeno halves with pimento cheese. Wrap each pimento cheese stuffed jalapenos with a piece of bacon. Pin with a toothpick, if needed.
- If using a smoker, smoke for 1 hour at 275º F. Or if using an oven bake for 25-30 minutes or until the bacon is cooked.
- Remove from the oven and allow them to stand for at least five minutes to cool.
- 1/3 cup soy sauce
- 1/3 cup pineapple juice
- 1/4 cup packed brown sugar
- 8 Cloves garlic (roughly chopped)
- 1 4-inch fresh ginger (peeled and roughly chopped)
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons Worchestershire sauce
- 2 Tablespoons tomato paste
- 1/4 teaspoon ground black pepper (fine grind)
- 4 Pounds boneless skinless chicken breast
- 4 green onions (cut into 1-inch pieces)
- 1/4 ripe pineapple (cored and cut into triangles)
- fresh cilantro leaves (for serving)
- 8-10 lime wedges (for serving)
- 1 tablespoon toasted sesame oil (optional)
- 1 Medium red onion (cut into sixths, for serving) (optional)
- To make the marinade: combine all ingredients except the chicken, red onion, green onions, pineapple and cilantro in a blender and process until it is completely combined. Place the chicken in a large zip-type plastic bag and season with salt and fresh ground black pepper. Pour the marinade mixture over the chicken and turn it several times (once sealed) until they are evenly coated. Place this bag in a large, shallow dish and place in the refrigerator for at least 1 our to 24 hours to marinate.
- When you are ready to cook, prepare your charcoal or gas grill to a medium temperature (350°F). Remove the chicken from the refrigerator and remove the marinade (reserve the marinade), allow the excess marinade to drip off. Thread the chicken onto skewers with red onion wedges, scallions, and pineapple pieces.
- Prepare your grill and place chicken on the grill, close the lid and base with the marinade every few minutes. After about 5-7 minutes, flip the skewers and repeat the steps every 5-7 min per side until the chicken registers 165°F and, the juices of the chicken run clear when pierced.
- Rest the kabobs on a cutting board for 5-7 minutes before you serve. While the kabobs are resting, boil the leftover marinade in a small pan over high heat until this is reduced and thickened. Strain the sauce and serve with the chicken along with cilantro, Sirracha mayo (if desired) and lime wedges.
- 8 oz Patron Silver (you can substitute Cactus juice or nectar)
- 2 Cups Orange juice
- 6 tablespoons Lemon juice
- 1.5oz Grenadine
- 3 Cups Lemon-lime soda
- In a tall glass on the rocks, add grenadine, orange juice, and lemon juice. Add tequila, and top with lemon-lime soda. Garnish with a twist of lime.