Spanning the wide world of sports and beyond to the music and
movie industry, athletes and entertainers have for years written
cook books or had their names attached to a few good recipes or
even a restaurant or bar.
Spanning the wide world of sports and beyond to the music and movie industry, athletes and entertainers have for years written cook books or had their names attached to a few good recipes or even a restaurant or bar.
And come Monday, we will find out if a winner of four Super Bowl rings can cook when Tom Flores, the former coach of the Raiders and ex-NFL player, will be a guest cook at my store, Dorothy McNett’s Place, in downtown Hollister.
The coach will be assisted by local resident and cooker of Mexican foods, Ruben Lopez. Ruben tells me that Tom makes super award-winning Huevos Rancheros and more.
Perhaps we will have some great food specialty in honor of Kansas City, from the days when Tom received his first ring as a back-up quarterback in Super Bowl IV. If not a great big juicy Kansas City steak, I am sure we can count on some juicy tidbits of information regarding that football game.
But, can we safely mix food with football for a cooking class? Sounds like a very comfortable formula and it is one of the reasons tailgate parties are so successful.
It is the hype, the gathering of energy-filled people, the talk of gridiron heroes, the not-so-instant replays being retold yet again, and then the food!
Out come trays filled with quick-to-eat finger foods, colorful hot and spicy chicken wings, cheeses and rich decadent desserts.
I am convinced sport fans at tailgate parties have a special license to eat.
For this particular cooking class, Tom and Ruben have only told me the recipes will be fabulous, with their Mexican heritage liberally tossed in for good measure.
Tom won three of his rings as coach, so we know he is a good teacher with a creative mind.
He is in our community for a few days to participate in the seventh annual San Juan Bautista Rotary Club Celebrity Golf Tournament at San Juan Oaks Golf Club Tuesday, and I welcome this opportunity to have him present a few of his favorite recipes.
To kick off the golf tournament, Tom will cook at 1 p.m. Monday.
As we always say, “Food and Fun for Family and Friends!”
Football Watching Nuts
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon or more dried crushed red chili peppers (such as chipotle)
2 tablespoons water
2 cups walnuts, almonds or pecans (or a mixture)
In a batter bowl, combine sugar, spices and water. Microwave on high 1 minute. Stir. Microwave 2 minutes. Stir well. The mixture should be boiling and sugar dissolved.
Add the nuts and stir well. Microwave on high for 2 minutes. Stir. Microwave for 2 minutes. Stir. Continue this two or three times or until the nuts have caramelized, but are not burning.
Pour out onto a silicone pad or a non-stick baking sheet and allow to cool. Break apart and serve.
Tavern Franks
1 pound franks or Polish sausage
1 small onion, thinly sliced
1 can (12 oz) beer
Place franks in a 2-quart casserole and spread with the onions that have been separated into rings. Pour beer over all. Cover and microwave at 75-percent power (usually marked roast setting or power level 7) for 10-12 minutes. Serve in hot dog buns or on top of a pile of warm sauerkraut.
Bacon Wands
Bread sticks
Bacon slices
Mansmith’s Grilling Spice
Wrap a slice of bacon around each bread stick and sprinkle with seasoning. Arrange on a microwave bacon rack and cover with paper towels.
Microwave on high, using 1 minute per bacon wand as a guide. Watch carefully, adding time as you go. When the bacon has browned, remove to a clean paper towel and allow to cool. They crispen when they cool.
Tuck these upright into glasses or vases for serving, and you have a winner.
