Institute for Culinary Education has teamed up with the New York Jets to offer tailgating cooking classes. Willie Colon and ICE show Fox 5 Anna Gilligan some recipes.
The Jets and ICE will kick things off with five events in 2013:
September 21st at MetLife Stadium – "Jets Grilling Boot Camp"
October 7 at ICE – "NY Steakhouse Classics with a Jets Twist"
October 14 at ICE – "Flavor Touchdown! Cooking with Bourbon and Beer"
November 2 at MetLife Stadium – "Jets Fans Tailgate Favorites"
December 2 at ICE – "Cooking Jets Player Favorites"
Bacon Stuffed Pork Chops
5 pork rib chops
¼ lb bacon
1 spanish onion
2 tablespoons garlic, chopped
1 tablespoon chopped rosemary
1 cup fresh breadcrumbs
1. To prepare the stuffing, cook the bacon until crisp on a flat baking sheet- either in the oven or over medium heat on a grill. Grill the onions until charred and tender. Finely chop the bacon and cooked onions, add garlic, rosemary and fresh breadcrumbs.
2. While the stuffing is cooling, cut a pocket in the pork chops for the stuffing. Insert the tip of a small, sharp knife into the side of the chop, just above the bone. Push the knife toward the meat of the chop and wiggle it back and forth to open as large a pocket as possible.
3. Fill each pork chop with the stuffing- each chop should bulge slightly- don't over fill! Season the stuffed chops with salt and pepper and grill approximately 6 minutes per side, or until cooked through.
Grilled Broccoli Rabe with Parmesan and Grilled Lemon Vinaigrette
1 bunch broccoli rabe
¼ cup extra virgin olive oil, divided
1 teaspoon chili flake
1 teaspoon granulated garlic
3 tablespoons parmesan
2 teaspoons tabasco
Trim the bottom 1 inch from the broccoli stems. Place in a bowl and toss with the chili flake, garlic and 1-2 tablespoons of the olive oil.
Cut the lemon into ½ inch thick rounds. Place the lemons on the grill to char on both sides.
Spread the dressed broccoli rabe on a hot grill and cook until just tender, 3-4 minutes. Return the broccoli to the bowl. Squeeze the grilled lemons over the broccoli and toss with the tabasco and remaining olive oil. Garnish with grated parmesan cheese.
Bourbon BBQ Brined Chicken
6 quarts water
1 cup kosher salt
1½ cup brown sugar
2 whole head garlic, cut in half
1 cup bourbon (optional)
12 branches fresh thyme
1 bay leaf
2 teaspoon black peppercorns
4 cups ice
4 bone in chicken breasts and 4 leg quarters
To make the brine, combine water, salt, sugar, garlic, bourbon, thyme, bay leaf, and peppercorns in a saucepot and heat on the stove until the salt and sugar are dissolved. Place the ice in a large bowl. Pour the heated solution over the ice and stir to cool rapidly. Place the chicken in a large container and pour in the brine. Make sure the chicken is completely covered. You may add up to 3 more cups of water to cover completely if necessary. Leave the chicken to brine in the refrigerator or in a cool place with bags of ice added to keep the temperature below 40 degrees. Brine overnight but not more than 36 hours.
Remove the chicken from the brine, pat dry, and lay out in a single layer on a rack. Season the chicken on both sides with the spice rub. Preheat a grill to low or indirect heat. Place the chicken on the grill, skin side down. Cook 10-15, then turn and cook an additional 10-15 minutes. Continue cooking and turning the chicken every 5 minutes until cooked through. When cooked, the chicken juices will run clear and a thermometer inserted into the thickest part of the meat should read 160°F.
2 tablespoons kosher salt
1 tablespoon smoked paprika
1½ tablespoons granulated garlic
1 tablespoon brown sugar
2 teaspoons freshly ground pepper
1 teaspoon cayenne
Thoroughly mix all the ingredients and store in an airtight container, up to 3 months.