Todd English’s Fall Game Day Feast Recipes (Access Hollywood Live)
First Published: October 24, 2012 11:55 AM EDT Credit:
NEW YORK, N.Y. -- 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)
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
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.
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. 1/3 cup pure olive oil
2. 3 1/2 tablespoons red wine vinegar
3. 2 tablespoons chopped cilantro
4. 1 teaspoon sugar
5. Salt and freshly ground pepper to taste
6. 1 1/4 pounds Savoy cabbage, finely shredded (8 cups)
7. 1 medium red onion, thinly sliced
8. 1 fennel bulb, cored and thinly sliced
9. 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)
1.5 oz. Sapphire East
1.5 oz. Pear Juice
Squeeze of half a lemon
Ginger beer to top
Garnish with fresh Pomegranate seeds
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)
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