Kap & Mina's Sunday Afternoon Tailgate: Conference Championships

It's Conference Championship time, the games that will decide who makes it into the Super Bowl. For us, this is an exciting day because it puts an end to all the speculation and allows us to start planning our team-themed Super Bowl menu. (This year, Mina is taking the NFC, while Kap takes the AFC!)

To celebrate, we're doing a unique take on an old classic. You know, some things just go together--like peanut butter & jelly, like hamburgers & french fries, like Kap & Mina & tailgating! Today, it's every carnivore's favorite: Surf & Turf. But we're not going with the tired old steak with lobster tail. We're aiming for combos that are inventive, off-beat, personally relevant. This is one you don't want to miss!

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"Surf & Turf"

OVEN ROASTED JAMAICAN JERK COD, AND BEEF AND BROCCOLI
SERVED OVER RICE

While Kap is going wild with fancy-pants recipes, I was drawn to two throw-backs from my college years at BC.  This recipe for cod works for almost any white fish you've got on hand.  (I actually learned it at a women's homeless shelter, back in 2006.)  It's so easy that my mother adopted  it and put it in to our family "rotation" for fun fish dishes. 

Beef and Broccoli, on the other hand, is just a fun memory I have of ordering Chinese food in my old dormitory on Commonwealth Avenue (before I met Kap and had a cooking buddy for football games). But it's another easy one that my mother mastered a while back, only she uses chicken. 

Obviously very little ties these two recipes together (other than my own fond memories), but I am making some rice, which pairs well with both of them. You can find a jazzy flavor for your rice, or just use plain white.  They'll taste great either way.  

- Mina

Oven Roasted Jamaican Jerk Cod

• 2 TBSP Olive or Vegetable Oil
• 3-4 fillets of cod, or any White Fish
• 4 TBSP Jamaican Jerk Spice Mix or Dry Rub
• 20-30 Saltine Crackers, crushed into breadcrumb consistency
• Jamaican Jerk sauce or Pickapeppa Sauce (optional) to taste 

Coat fish fillets with oil. Combine spice mix and crackers in medium-sized bowl. 

Dredge each fillet in cracker/spice mixture until well-coated.  Set fillets on greased non-stick baking tray.  

Bake at 350 degrees for 10 minutes or more, until cracker/spice batter on fish is browned.  Serve over rice with Jamaican Jerk sauce or Pickapeppa sauce for dipping. 

Beef with Broccoli

• 1/4 c. all-purpose flour
• 1 (10.5 oz.) can beef broth
• 2 TBSP brown sugar
• 2 TBSP soy sauce
• 2 TBSP oyster sauce
• 1 lb. boneless round steak, cut into bite-size pieces
• 1/4 tsp. fresh ginger root, chopped
• 1 clove garlic, minced
• 4 c. fresh broccoli, chopped
• Sriracha sauce (optional) to taste

In a small bowl, combine flour, broth, sugar, oyster sauce, and soy sauce. Stir until sugar and flour are dissolved.

In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes (or until sauce thickens). Serve with Sriracha over rice.

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CRISPY MAPLE-BRAISED PORK BELLY AND SEARED CITRUS-GLAZED SCALLOPS
SERVED OVER ORANGE-PICKLED FENNEL

So there's always one tailgate per season where I abandon my no-frills principles and go way overboard with the fanciness of my recipes.

This is that week.

And you know what? I don't even feel sorry for it. Here's the thing: Through doing this, I've learned that tailgating means a lot of different things to a lot of different people. What you eat depends on where you're from, who you're with, and what traditions you've created with your family and friends. 

The most extravagant tailgate I ever went to was held under a tent larger than my apartment. They served steak and crab cakes. All you can eat. There was a full bar under the tent and a cooler filled with more ice cream than I'd ever seen in my entire life. And you know what? People loved it. It wasn't some stuffed-shirt, barely-watch-the-game tailgate. It was a great experience. So don't tell me football fans don't get glamorous once in a while when it comes to their gameday eats.

Pork belly and scallops is probably not something you'd make every week, but I guarantee you that no one is going to be complaining about that when the game kicks off and the plates are passed around.

The pork is like bacon on PEDs, and it goes perfectly with the creaminess of the scallops and the tang from that bed of orange-pickled fennel!

- Kap

Crispy Maple-Braised Pork Belly

"I know you're the blues
because loving you
may kill me--but still you
rock me down slow
as hamhocks on the stove."

- Kevin Young
(from "Ode to Pork")

* Preheat oven to 325 degrees.

On a roasting pan, lay the pork belly, fat-side up. Score lightly with a sharp knife and sprinkle with salt and pepper, drizzle with olive oil, and cover with a piece of foil. Bake for 2 hours. Check to make sure the pork is tender. If not tender, cook uncovered for another 1/2 hour. Keep doing this until your pork reaches the desired tenderness. (Keep in mind, with all the fat, pork belly can cook for a long time.)

• 2 lbs. Pork Belly, skin on (do not remove fat) -- I cheated a bit and used a ready-cooked pork belly from Trader Joe's that just had to be reheated and pan fried to the desired crispiness*
• Olive Oil, to drizzle
• Salt and Pepper, to taste
• 1 oz. Bourbon
• 1/8 c. Dark Brown Sugar
• 1 tsp. Sea Salt
• 1 tsp. Spicy Paprika
• 1/4 c. Maple Syrup
• 1/2 tsp. freshly ground Black Pepper
• 1/2 TBSP Spicy Ground Mustard
• Pinch of Cayenne Pepper
• 1 Bay Leaf
• Pinch of Thyme, for garnish (or use a sprig of fresh thyme)

Let cool. This pork belly can be cooked the night before and refrigerated.

To make the sauce, combine bourbon, brown sugar, sea salt, paprika, bay leaf, maple syrup, black pepper, mustard, cayenne pepper, bourbon, and bay leaves. Bring to a boil and let simmer until reduced and sticky. Remove bay leaf and discard.

Pat pork belly dry with a paper towel. Slice the pork belly and pan fry for 5 minutes or so in oil over medium-high heat, fat-side down. Flip the pork belly slices and fry on the other side for about 2 minutes more.

Remove the pork belly from the pan. Drizzle with the sauce. Garnish with thyme and serve.

Seared Citrus-Glazed Scallops

"Scallops seared
in hot iron [. . .]
              cures
the malaise
of long, fluorescent
weekdays"

- Adrienne Su
  (from "Four Sonnets About Food")

Rinse scallops and pat dry. Season lightly with sea salt.

Sautee garlic about 30 seconds. Pour in lemon, lime, and orange juices, honey, zests, red pepper flakes, and soy sauce. Allow mixture to boil, stirring frequently, until it thickens and becomes more syrupy.

• 6 large Scallops
• Sea Salt, to taste
• PAM Cooking Spray
• 1 tsp. Olive Oil
• 1 clove of Garlic, finely chopped
• 2 TBSP Honey
• 6 oz. Orange Juice
• 1 TBSP Lemon Juice
• 1/2 TBSP Lime Juice
• 1 TBSP Soy Sauce
• 2 tsp. Lemon Zest
• 1 tsp. Lime Zest
• A squirt of Sriracha (or a Pinch of Red Pepper Flakes)
• Fennel feathers, for garnish

Spray griddle or pan. Cook scallops over high heat until browned on the outside and opaque in the center (2-3 minutes on each side). The way to tell if a scallop is done is to lightly ball your first. The scallops should be as firm as the fleshy pad below your thumb. No firmer--do not overcook your scallops!

Drizzle the glaze over the scallops and garnish with fennel leaves.

Orange Pickled Fennel

"Cross-legged on my towel I let the juice course
and mingle with the film of salt on my lips
and the sand in my beard as I steadily peel and eat it."

- Campbell McGrath
  (from "The Orange")

• 1 Fennel Bulb, thinly sliced
• 1/2 rib of Celery, julienned
• 2 TBSP Kosher Salt
• 1 small Orange, sliced
• 6-8 Black Peppercorns
• 1/2 tsp. of White Sugar
• 1 c. Apple Cider Vinegar

Cut the stem off the fennel and remove the hard core. Slice thinly and toss with the celery in the salt. Let sit for at least an hour.

Move fennel to a colander and squeeze out excess liquid. Toss with orange slices and sugar.

Pack fennel into a mason jar with the sliced oranges. Add vinegar and peppercorns, packing the fennel tightly. Seal tightly and refrigerate for at least 24 hours before eating.

This will keep for weeks in the fridge. Note: It is not safe for shelf storage.

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DRINK RECOMMENDATION: SAKETINIS

There's really nothing Japanese about either of our dishes this week, but Mina does have an Asian theme to her Beef and Broccoli, and I've been wanting to try something a little different lately, so these unique takes on the classic martini are a great way to do something memorable.

- Kap

Classic Saketini

• 5 oz. Gin
  
• 1 oz. Sake
• Sliced Cucumber for Garnish

Tropical Saketini

• 2 oz. Sake
• 1 oz. Rum
• 1 oz. Lemon Juice
• 1 oz. Simple Syrup
• 1/2 oz. Banana Liquor
• 1/2 oz. Pineapple Juice
  
• Splash of Amaretto
• Squeeze of Lime
  
• 1 drop Vanilla Extract
• Sliced Lime for Garnish
• Maraschino Cherry for Garnish

Sen Sour Saketini

• 4 oz. Sake
• 2 oz. Triple Sec
• Splash of Sour Mix
• Splash of Cranberry Juice
• Splash of Ginger Ale
• Splash of Lime Juice
• Sliced Cucumber for Garnish

For each of these recipes, combine ingredients with ice in a cocktail shaker and strain into a martini glass. Garnish accordingly.


Please note: Each of these recipes makes 2 drinks.

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PREDICTIONS

Another week and another middling playoff prediction from Kap. I went only 2 of 2 for the second week in a row. Shows you just how exciting and unpredictable the playoffs can be (and how little I know about predicting for teams that aren't the Eagles). My solution this week is to give up all pretense of trying. I'm just picking underdogs. Why? Because though Mina did not make predictions during the season, she did make one very compelling prediction during the pre-season: that the Patriots and Seahawks would meet in the Super Bowl. Both teams are front runners, so we'll see if Mina makes Sunday Afternoon Tailgate history.

In the spirit of contrarianism, I am picking the Packers and Colts. (It's more like wishing out loud actually. As much as I am actually rooting for Mina to be right, I'm growing sick of Seattle, and I just can't bring myself to cheer for the Pats.)

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Packers vs. Seahawks

Why the Pack Should Lose

• Because Seattle leads them in every meaningful offensive and defensive category (except passing yards per game). In some cases, the stat line isn't even close.
• Because Seattle took the Pack apart in Week 1 of the season (winning by 20) and Richard Sherman's name didn't appear once in the box score. (Imagine what'll happen if Green Bay ever throws a ball in his direction!)
• Because Aaron Rodgers can barely walk at this point.

Why They'll Win

• Because Aaron Rodgers told us all to "R-E-L-A-X" and then went 12-2.
• Because since week 3, the Packers have only lost to bad teams like the Saints, the Bills, and Hanz and Franz.
  
• Because the Pack lost to Detroit the first time around, too, before dismantling them in the rematch. (And they beat New England head-to-head.) They know no fear when it comes to big games.

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Colts vs. Patriots

Why the Colts Should Lose

• Because Tom Brady has played in more playoff games than Andrew Luck has watched. (And because Gisele will not stand for losing.)
• Because the Colts can't run the ball to save their lives. (They aren't even suiting Trent Richardson up at this point.)
• Because the Patriots beat them by 22 earlier in the season and appear to be the more complete team (at least on offense and defense).

Why They'll Win

• Because good always triumphs over evil.
• Because Andrew Luck's name is Luck. (And they could use some.)
• Because we're at one of those historical "passing of the torch moments." Luck has already found a way to beat Peyton Manning. He'll beat Brady, too, making the leap into the upper echelon of NFL QBs.

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Tune in next week for our annual Pro Bowl tradition: "Brinner!"
(That's breakfast for dinner!)

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All recipes listed above come from our own imaginations unless otherwise indicated. If you try one of these recipes in your own kitchen, leave a comment below and tell us how it goes. And, of course, share your modifications, enhancements, improvements, etc.