THE ULTIMATE GAME DAY FOOD GUIDE

– THE ULTIMATE –

GAME DAY Food GuideFootball season is here and no matter what team you support, these local restaurant recipes are our game day winners.

Buffalo Ranch Grilled Quesadilla

Courtesy Boxi Park Executive Chef, Jonathan Fahey

YIELDS: 6 Quesadillas

INGREDIENTS:

• 3 lbs. boneless skinless chicken thighs • 6 oz. Hidden Valley ranch seasoning • 3 c. blended oil • 3 oz. Franks Red Hot buffalo sauce • 5 oz. sour cream • 8 oz. shredded smoked gouda & mozzarella • Flour tortilla 12”

DIRECTIONS: Buffalo Crema

1. In a small bowl, whisk your sour cream and Franks buffalo sauce. Place into smaller container and use when needed.

Shredded Ranch Chicken

1. Open your chicken thighs, and put in a bowl, and mix with all your ranch seasoning well with your chicken. Plastic wrap bowl. Let sit for 4 or more hours, or overnight for better flavor. 2. Preheat oven to 300 degrees.

Place your marinated chicken in a baking pan and cover with your 3 cups of oil. Wrap in foil, place in oven, and cook for an hour. 3. Pull your chicken out the oven, strain, and discard your oil. Pull apart with two forks and set aside.

Cooking

1. Preheat your grill or pan. 2. Build your quesadilla, add about 3-to-4 oz. of cheese on half your tortilla, then spread your ranch chicken from side to side, and then add on more cheese. 3. On a grill, cook your quesadilla for about 2 to 3 minutes on each side. Turnover and repeat. 4. Cut your quesadilla in four and dip into your buffalo crema and enjoy.

Pimento Cheese Jalapeño Poppers

Courtesy Boxi Park Executive Chef, Jonathan Fahey YIELDS: 10 stuffed jalapenos

INGREDIENTS:

• 5 whole jalapenos, cut length wise & deseeded • 10 slices thin cut bacon • Pimento cheese stuffing

Pimento Cheese Stuffing

• 1.5 c. smoked cheddar cheese, shredded • 6 oz. cream cheese, softened • 6 oz. mayo • 1.5 oz. roasted garlic • ¼ tsp. onion powder • 1 ea. Chipotle pepper, canned in adobo • ¼ tsp. ground cayenne pepper • ½ c. pimento peppers, drained/ diced • Salt & pepper to taste

DIRECTIONS:

1. Combine all ingredients with exception of ½ cup of shredded cheese into food processor. 2. Puree until smooth.

Grilled Chicken Wings with Argentinian Chimichurri

Courtesy of Chef Justin White of Unreserved Beer Garden at the JW Marriott Orlando Bonnet Creek Resort & Spa

INGREDIENTS: Wings

• 2 lbs. chicken wings • 8 oz. wood chips • 1 tsp. lemon juice

Spice Blend

• ¼ tsp. cayenne • 1 tbsp. kosher salt • 1 ½ tsp. black pepper • 1 tsp. garlic powder • 1 tsp. onion powder • 1 tsp. dried oregano • ½ tsp. mustard powder

Chimichurri

• 1 bunch parsley, rough chopped • 1 bunch cilantro, rough chopped • 1 each shallot, minced • 2 each garlic cloves, minced • 3 oz. red wine vinegar • 6 oz. extra virgin olive oil • 1 each red bell pepper, diced • 3 oz. lemon juice

Greek Yogurt Dip

• 12 oz. Greek yogurt • 1 bunch parsley leaves • 1 bunch celery leaves • 1 bunch dill • 1 tsp. lime juice

DIRECTIONS:

1. Heat the wood chips in a smoker and allow smoke to produce.

Be careful not to let the smoker get too hot. 2. Place the wings in the smoker and smoke for 20 minutes.

Meanwhile, combine all spice blend ingredients. 3. Remove the wings and toss them in the spice blend so they are evenly coated. Allow them to marinate for 10 minutes. 4. To make the yogurt dipping sauce, place all the ingredients in a blender and puree until smooth. Season with salt to taste. 5. Place the chicken wings onto a grill and cook 2 minutes on each side or until they reach an internal temperature of 165 F.

Remove the wings and place them into a bowl. 6. Toss the wings with fresh lemon juice and chimichurri and serve with the dipping sauce.

Fajita Quesadillas

Courtesy Encore Resort at Reunion

INGREDIENTS:

• 6 boneless, skinless chicken thighs • 1 tsp. paprika, granulated onion, granulated garlic, cumin, brown sugar, salt and pepper (All combined) • 2- 12 in. flour tortillas • 8 oz. shredded mozzarella cheese • 4 tbsp. unsalted butter (melted) • 1 can canola cooking spray • 1 red bell pepper (julienned) • 1 small yellow onion (julienned)

DIRECTIONS:

1. Prepare grill for medium-high heat cooking, approximately 400°F. Add 1–2 chunks of your favorite smoking wood (alternatively you can wrap a handful of smoking wood chips in foil and poke several holes in the foil) to the charcoal briquets. 2. Season chicken thighs liberally on both sides with seasoning.

Place thighs on the grill and cook for approximately 5 minutes per side until they reach an internal temperature of 165°F. 3. Remove the thighs from the grill and allow them to rest for 5 minutes before finely chopping. 4. As the chicken rests, combine the blue cheese and mozzarella cheese in a medium bowl and blend well. Combine melted butter and hot sauce in a large mixing bowl and stir to combine. Add the chopped chicken to the hot sauce mixture. 5. Spray one side of flour tortillas with canola oil and place them oiled side down on a large platter or sheet pan. Top each tortilla with 4 oz. of mozzarella cheese.

Add approximately 3 chopped chicken thighs, 6-8 slices of onion and red bell pepper. Fold the quesadilla over. 6. Working in batches, grill the quesadillas for 3–4 minutes per side until tortillas are lightly browned and the cheese has completely melted. Remove quesadillas from the grill, cut into quarters and serve.