Updated: Jan 28, 2019
Our Own EAGLES are in the SUPER BOWL! Thats kind of a big deal, so these Local Chefs planned a fantastic Game Day Menu for you. Check out the recipes below. Our farm shop is open 9am to 5pm where you can pick up all you Game Day meats! Fly Birds Fly, GO EAGLES!!
Coffee Rubbed Brisket Tacos with Hot Beer Cheese Drizz - By Kristen Moyer
1tablespoon ground Local Speakeasy coffee
1tablespoon kosher salt
1tablespoon dark brown sugar
2teaspoons smoked paprika
2teaspoons dried ancho chile powder
1teaspoon garlic powder
1teaspoon onion powder
1teaspoon ground cumin
1teaspoon ground black pepper
1(4 1/2 lb) flat cut beef brisket (about 3 inches thick)
Combine coffee, salt, brown sugar, paprika, chile powder, garlic powder, onion powder, cumin and black pepper in a bowl. Pat brisket dry; rub with coffee mixture.
Place brisket in the crock pot Close lid; cook for 6 hours on high or until a meat thermometer registers 195°. Let stand, covered, 30 minutes.
Shred or slice the Brisket and then build your taco!
Serve with Hot Beer Cheese Drizz on top
For the Beer Cheese DrizzINGREDIENTS:
2 Tbsp unsalted butter
3 Tbsp. all-purpose flour
3/4 cup milk, divided
1/2 cup beer (a lager or an ale - your preference)
1 tsp. dijon mustard
1/4 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. cayenne pepper (plus more for garnish)
3 cups shredded extra sharp cheddar cheese
In a medium sauce pan over medium heat melt the better. Whisk in the flour.
Take the pan off of the heat and whisk in 2 tablespoons of the milk until smooth. Then whisk in 2 more tablespoons. Add 1/4 cup of the milk and whisk that until smooth followed by the final 1/4 cup of milk.
Stir in the beer, dijon, garlic powder, salt and cayenne. Return the pan to medium heat and stir until thick and bubbling, about 2-3 minutes. Remove from heat.
Add the cheese one big handful at a time, whisking after each addition to melt it in. Taste and add more garlic, salt and cayenne if desired. Garnish with a pinch more of cayenne.
Chicken Chili - By Chef Kelly Unger
Ready in about 30 minutes, excellent leftover (you'll have to make a double batch for that to happen though) and super versatile, this recipe will be your go to. I use ground chicken because it has more flavor than turkey and tons less fat than beef. You can add diced pumpkin or butternut squash if you want to add some seasonal flair or just keep it simple. For dinner time, I serve this over Goya medium grain rice made with chicken broth, for extra flavor. I use low sodium organic broth so that I can control the amount of sodium eating. You can always add salt at the table. For game day, I pour this over tortilla chips and garnish heavily with cheddar cheese. One recipe serves four very hungry chili lovers or 6 normal people. The recipe doubles and triples easily. Enjoy!
1 lb ground organic chicken
1 large onion diced
2 tablespoons oil, preferably grapeseed, plus more if needed
1 can (14.5 ozs) diced tomatoes
1 can (15.5ozs) black or red beans
2 tablespoons chili powder
1 tablespoon adobo or 3 cloves garlic minced and 2 teaspoons salt
1 box (32 ozs) low sodium chicken broth
1 1/2 cups Goya medium grain rice, 2 tablespoons oil and 1 teaspoon salt
Saute diced onion in preheated soup pot in the oil over medium high heat until browned. Push onions to one side of the pan and add the ground chicken in a slab shape. Allow to brown slightly on one side. Push aside 3 inches of space in the pan, reduce the heat to low, add a small amount of oil and then add the chili powder and adobo to the oil. Warm the spices for a minute then add the tomatoes and beans with liquid and stir the whole pot, breaking the ground chicken into small bite sized chunks and making sure everything is mixed well. Add about one cup of chicken broth and increase the heat to medium high, bring to a boil, cover and reduce to a simmer. Let this cook for about 10 minutes then start your rice. Set the timer on the chili for 20 more minutes and continue to simmer on low heat. Total chili cooking time should be 30 minutes.
In a separate pot, add the rice, oil, salt and 3 cups of chicken broth. Turn the heat on high, stir and bring to a boil. Cover, reduce to a simmer and cook for 10 minutes. Turn off heat, keep lid on and let the chili and rice rest covered for 5 minutes before serving. I use Cabot Seriously Sharp cheddar cheese grated liberally on top. Enjoy!
Short Rib Taquitos -
Thomas O'Conner (Home Chef)
4 lbs Grass Fed Short Ribs
1 Pineapple scraps for flavor
12 Corn Tortillas
1 tsp. Chili Powder
2 tsp. cumin
1 tsp. Garlic Powder
1 tsp. Paprika
2 tsp. brown sugar
Salt and pepper to taste
BBQ sauce and Cheese of your choice to fill each taquito
Cook meat until tender in the crock pot. About 6 hours on high.
Shred the meat with forks.
Take a stack of 8 corn tortillas in the microwave for 15 seconds(until moist and pliable)
Take the tortillas and fill them with meat, sauce and cheese,
Pan fry in some pig lard and skewer them with toothpicks while they dry.
Remove skewers before eating
Dip in your favorite guacamole or dip!
AMY’S SUPER SNACK BALLS for the Kids - By Chef Amy Hutchinson
½ c raw macadamia nuts
½ c raw cashews
½ c. unsweetened shredded coconut
1 c medjool dates
1 T raw cacao nibs
1 T cacao powder
1 T raw pumpkin seeds
1 tsp vanilla
Coarse Sea Salt
With the exception of the sea salt, add all ingredients to a food processor and process until sticky enough to form balls, maybe 2 minutes. Make small bite-sized balls. Sprinkle with Sea Salt and store in an air tight container in the fridge. ENJOY!