Food & Football Week 12 2016: The U vs NCSt

My Beloved Osito,

Week 12 is upon us as The U travels to the state of North Carolina (NC) again to face off with the mr-and-mrs-wufNC State Wolfpack.  Going into the last two games of the season, knowing you don’t have a chance to play for the ACC Championship, can make you think that there is nothing to play for.  I hope this mindset is not the case as The U looks to increase their win streak to 3 games and close out the season on a high note, for a change. Realizing that we play a lot of teams from NC, and in an effort to avoid duplicating a meal, I decided on Carolina pulled pork.  It was basically my only option, given that their mascot, Mr. and Mrs Wuf was a nonstarter and I needed a break from the sweet potatoes, state veggie, trend, but I’m sure it will be back though.

Admittedly, I did not cook the “game meal” on game day, but on Sunday.  I was in Albuquerque, New Mexico at the Air Force lab overseeing testing for one of our experiments.  One of the tests was to make one of the cells in the satellite’s battery burn-up to see if the heat would spread and destroy the other cells. This is called thermal runaway and we were going to create this by drilling a screw into one of the battery cells.

The other test was called vibration (vibe) testing. In simple terms we shake the experiment very hard to see if anything breaks.  Unexpectedly during this trip, I govib-testt some parenting tips. Prior to the start of Vibe Testing, we were delayed for about 10 minutes as one of the Doctors brought his kids in to watch. I thought to myself, how cool is this…not many kids get to see things like this and I need to expose you to things like this. You may like it and you may not, but at least you will know it’s an option because I never thought I would be doing this.

Despite cooking the meal after the fact, the game meal and the actual game were both very similar.  The game started off slow, and as a purely defensive battle, as both teams were only able to score 3 points in the first half.  For the meal, it was a slow process, since low and slow is the best when cooking pulled pork. I used smoke and indirect heat on the grill.  I left the pork on the grill for a few hours as we went to church, but upon our return, things began to pick up pace.  The pace picked up for The U as well after they returned from halftime with some much needed offensive adjustments scoring 14 points in the 3rd quarter.

I picked up tpressure-cookerhe pace for the game meal by transferring it from the grill to the pressure cooker. The U completed the game by outscoring NCST 24-10 in the second half on their way to a third straight victory winning 27-13.  After removing the pork from the pressure pot and pulling it, Mami voted to have loaded baked potatoes. The meal rated out at a 7 out of 10 because the grilled (baked) potato just wasn’t the best, but the pork was really good. Next week in the regular season finale, The U hosts the Duke Blue Devils.

Ingredients:
Meat Prep:
pork-in-seasoning
1. Fully unthaw pork butt and place in a large pan. Pour a bottle of beer into pan
2. With a sharp knife cut small slits (aka season pockets) all around the meat
3. Coat with olive oil, then cover and stuff season pockets with dry rub and minced garlic
4. Let marinate for at least 24 hours turning the butt over half way through the process

Dry rub:
1. In a bowl mix brown sugar, Cajun, dried onion flakes,
adobo, parsley, thyme and black pepper

Cook Prep:
1. Remove meat from marinade and pat dry
2. Lightly coat with soy sauce and add another layer of the dryer rub

Grill Prep:
1. Soak wood chips (I used cherry wood) according to packet instructions
2. Light the grill using the indirect heat method with fire on opposite side of chimney
3. Place the pan with liquid marinade under the rack where the meat will be placed

Cooking:
1. Place meat on grill for ~5 hours rotating the meat on all sides
2. Make sure to keep the heat going by adding coal and soaked wood chips as needed
– The flames died out a little when we went to church
3. Remove meat and cut into chunks
4. Place meat in pressure cooker with some of the liquid marinade from the pan
5. Place on high ~15mins depending on pressure cooker
– Ensure meat is done and it should easily pull apart

Potatoes:
1. Take baking potato and cut a few slits into it and coat with olive oil
2. Place the potato in foil with a slice of butter, salt and pepper and seal completely
3. Cook until soft, turning to ensure even cooking

final-meal

Love you to “Infinity…and Beyond”
@Outer_space_dad

Food & Football Week 9 2016: The U vs Notre Dame

My Beloved Osito,

Week 9 is finally here and with it brings the opportunity to snap a 3 game losing streak.  The team traveled to South Bend, Indiana this week to face the Notre Dame (ND) Fighting Irish.  There is a long history between The U and ND with its peak in the late 1980s.  While it may be enjoyable to take a look at the history of these teams facing off, especially with classics like 3rd down and 34 play (https://www.youtube.com/watch?v=gw1zUKJVEw8), I am not going to touch on that this year.  While the current state of each program, ND (2-5) and The U (4-3), doesn’t make for a nationally captivating game has a little to do with it, the main reason I am not talking about the history is because this game was the chosen one that fell on Halloween weekend.  While we don’t “celebrate” Halloween and I don’t take joy out of being scared or spreading fear (I will get into this on a later post), I do enjoy…ok fine, I am downplaying how much I actually LOOOOOVE devising humorous and clever costumes.  This week we temporarily put Gameday on hold, well on DVR, and went on a infamous “Hutchins’ Weekend Adventure” to Boo at the Zoo here in Houston.  Given this was the first time I had to explore the family costume spectrum, it took me some time to come up with an idea.  It also took some back and forth with your Mami because some of my ideas were immediately rejected since she was pregnant with your li
ttle brother and her bump was evident.  We settled on characters familyfrom the classic video game Super Mario Brothers.  There was a lot of juggling of which characters to choose and who should be who, but I think it came out well.
The zoo, in my opinion, was O.K. We got there a little after kickoff, 1:30CT, which meant it was hot outside (I know, it’s October…but we’re in Houston, so yea…) and all the animals were napping and hiding in the shade. Despite the fact none of the cool (ha I wasn’t even trying) animals were out, you enjoyed running around.

yoshi

Let’s not forget that there was food and football this weekend.  I knew the outcome of the game since Brother P and A were texting me about it, but I still watched it with the luxury of fast forwarding.  For the game meal, I took an Irish bar staple and made Guinness Beer Battered Fish and Chips.  The game was a roller-coaster starting with The U not being able to do anything and ND doing everything they wanted on offense and defense, leading to a 20-0 deficit.  The game did turnaround, however, and the free fall of the coaster started as The U scored 27 unanswered points to take a 4th quarter lead.  That excitement came to a sudden halt as The U had the opportunity to recover a ND fumble with 2 minutes left with the game tied, but was unable to secure it.  The fish and chips were also a roller coaster ride of their own given I was using one of Mami’s “spur of the moment pregnancy purchases.” In the early weeks of being pregnant with your brother, when cravings and emotions are all over the place, she got sucked in by an infomercial for an Air Fryer and bought it instantly. So I used said fryer to cook the fries, and on top of that it was my first shot at beer battered fish.  The game ended with a score of 27-30 on a sack after ND hit a go-ahead field goal with 30 seconds left.  The air fryer “Chips” turned out amazingly and the fish was good as well.  However, I am not a fan of all the crust the beer batter creates.  I am more of a traditional flour and cornmeal kinda guy.  Overall, I gave the meal a 7 out 10 with the fries doing most of the heavy lifting.  Next week, The U is back home to face the Pittsburgh Panthers.

Ingredients:

Fish:

  1. Take a cleaned Cod fillet and cut it into manageable piecesraw
  2. Coat in olive oil and season with pepper, cajun and Italian salad dressing and marinate
  3. Batter: In a bowl, mix a Guinness Beer, egg and 1 teaspoon of baking soda
    1. Slowly add flour until it is a thickens to the point it can stick on a wooden spoon
    2. Season the batter with all-purpose seasoning and dried parsley
  4. Preheat pan fryer with corn oil and heat to ~345 degrees
  5. Coat fish in the batter and place in the oil carefully
    1. Cook ~4/6 minutes until golden brown and flip and repeat or until done

Chips:

  1. Take 2 large potatoes and peel them and cut them into your desired French Fry size
  2. Rinse them and lightly coat in olive oil. Season with cajun, dried parsley and Adoboraw-fries
  3. Place in the air fryer, ensure you set the temp to 350 degrees and cook for ~12 minutes
    1. Pull the pan out of the fryer and toss fries to ensure they cook evenly
    2. Place back in the fryer and cook additional ~12 minutes or until desired crispiness

Cocktail Sauce

  1. In a small bowl, mix together, ketchup, worcestershire sauce and horseradish sauce (add more to make it spicy)
  2. Never, ever, forget the tartar sauce for Mami

final

Love you to “Infinity…and Beyond”

@Outer_space_dad

Food & Football Week 8 2016: The U vs VT

img_4966

My Beloved Osito,

Following a week that brought great food and hard to swallow football, we turn the focus to week 8 and the Virginia Polytechnic Institute and State University (Virginia Tech aka VT) Hokies.  Back in the day, during my peak video game playing days, VT was my favorite team to play with in NCAA football.  The primary reason was for something I like to call the “Michael Vick effect”.  He was a dynamic QB that could run and throw with accuracy and strength and make plays like no other before him.  Then, the icing on the cake, the home team, Atlanta Falcons, drafted him as the #1 overall pick in 2001 and he became a “thrill ride” in the NFL (https://vimeo.com/41592148).  His career was derailed due to an ill-fated dog fighting incident.  The NFL’s response was harsh in my opinion given that players charged with crimes against humans like manslaughter, domestic violence and assault were punished less (http://www.espn.com/nfl/news/story?id=2990157), but wrong is wrong.  While he did come back to the NFL, things were never the same.  My apologies for another tangent, but The U’s play on the field hasn’t been something I’ve been eager to talk about lately.

This week’s game is unique in that it was played on Thursday night instead of Saturday.  I’m not a huge fan of Thursday games because work always “gets in the way” of meal prep and without a ‘bye week’ prior, I and The U had only 4 days instead 6 to get ready for game day.  For Tmascothe U, the shortened week seemed to take a huge toll as players were not physically ready with a lot of them out with injuries.  Me on the other hand, I opted for a meal that I will admittedly say lacked creativity centered on VT’s ‘Turkey like’ mascot the
“Hokie Bird”.  The U ended the second half with a manageable 9 – 16 deficit and my manageable meal was stuffed chicken breast.  The wheels fell off in the second half for The U and the final score ended up being a disheartening 37 -16 loss.  The stuffed chicken, while really delicious (assumption I made from your eagerness to have some more) I rated it a 5 out of 10, for a lack of originality.

Ingredients:

  1. Take clean chicken breasts and cut a horizontal slit into it
  2. Season the chicken breast with Cajun, Adobo, dried parsley, and Italian salad dressing. Place in refrigerator to marinate 
  3. Sauté in olive oil. Add a pack of spinach, 5-6 oz., a quarter of a diced onion, and a
    tablespoon of garlic
  4. Open the chicken breast and insert a slice of mozzarella cheese. Add a spoonful of the spinach mixture and close the chicken breast
  5. Place on the grill until done (internal temp 160 degrees). Be careful flipping the chicken on the grill as the stuffing can fall out. If necessary, use cooking ties

final

Love you to “Infinity…and Beyond”

@Outer_space_dad

Food & Football Week 7 2016: The U vs UNC

My Beloved Osito,

Week 7 of the college football season is here and this week’s challenge brings the University of North Carolina (UNC).  When I was in 9th-10th grade and my hoop dreams were in full effect, I dreamed of playing basketball in the baby blue unis.  However, my 8-9 inch growth spurt never happened and my basketball handles and jump shot never quite developed like I hoped, but I digress.  UNC’s sports teams are known as the Tar Heels which is based on two things.  First, North Carolina, the Tar and Turpentine State, was known for exporting Tar and Turpentine from its pine forests used to build wooden naval battleships. The second basis for the Tar Heel name has deep rootstar-heel in the Civil War.  It was noted in a letter dated August 24, 1864 that General Robert E. Lee (commander of the, thankfully, losing Confederate forces) made the statement “God bless the Tar Heel
boys!”  This statement was made in reference to Carolina soldiers after a battle where they continued to fight despite their supporting troops fleeing.  They stood firm “as if they [had] tar on their heels.”(http://www.goheels.com/ViewArticle.dbml?ATCLID=205498279)

However, this week’s game meal has nothing to do with tar, Civil War or battleships, but instead their mascot, Rameses the Dorset Ram.  As The U looked to bounce back into the win column, I looked to take a shot at grilling a rack of lamb for the first time.  I figured lamb was close enough to ram, and for all I know the rack of lamb I selected could have been a young ram based on what I learned from Sheep 101, http://www.sheep101.info/sheepandlambs.html.

For the second week in a row, the game day meal came out with a ‘W’ while The U did not fare as well on the field.  Getting off to a slow start is not the ideal way to start a football game or grilling.  With my slow start, I was able to offset time by finishing the lamb in the oven, while The U was never able to overcome theirs.  With a 20-3 deficit at halftime, they ended up losing 20-10.  The lamb, I would rate a 7.5 out 10.  It could have used more time to marinate and I wish I could have finished it on the grill, but no sense on dwelling on the past when you can’t change it. Consider it a lesson learned because tomorrow has its own challenges.  Speaking of challenges, week 8 brings the Virginia Polytechnic Institute and State University Hokies (¿Hokie? I know. I’ll explain).

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Ingredients:

  1. Marinade: in a food processor add olive oil, juice from half a lime, Italian salad dressing, dried thyme, dried parsley, garlic clove, chopped onion, dried Italian seasoning, black pepper and Cajun
  2. Clean lamb rack, coat with marinade, and place in refrigerator. Preferably 24 hours, but mine was only a few hours
  3. Set up your grill for indirect heat, but first sear the lamb for ~5 minutes on both sides
  4. Place on indirect heat for ~20 minutes on the top and bottom with the rack facing the heat
  5. Place back over the heat, bone side down with the tips closer to the heat to get the blackened tips for ~8 minutes.
  6. Cook until an internal temp of ~135-140 for medium (no pink on the inside as your mom likes to say)
  7. I served with creamy mashed red potatoes

full-sliced-lamb

Love you to “Infinity…and Beyond”

@Outer_space_dad

Food & Football Week 6 2016: The U vs. FSU

My Beloved Osito,

It’s week 6, but this week is not like any other on the The U’s schedule because this week we play Florida State University (FSU).  Every year when the schedule is released, this is the game that every player, fan, coach and alumni circles.  I believe, for some, we could lose every game on our schedule, but if we beat FSU it was a good year.  In my admittedly biased opinion, this is the greatest rivalry in college football, but when many of the games are instant classics, and historically the winner is competing for a title, and you add that many of the players were (and will become) football legends in college and in the NFL, you can understand my bias.  As with any rivalry, the gloves come off, everything is fai
r game and honestly things can get a little petty.  Speaking of petty, this leads me toimg_4881 the game meal.  The FSU Seminoles’ mascot is Osceola (one of the Florida Seminole leaders)
and Renegade (an Appaloosa horse which is known for their spotted coats), but this meal has nothing to do with the rich Native American culture.  This meal is inspired by an incident that occurred in 2014 involving their Heisman winning (award for best player) and #1 overall NFL pick QB.  In summary, he was cited for ‘shoplifting’ crab legs from a grocery store, but according to him, the guy at the store “hooked him up” (http://www.cbssports.com/college-football/news/jameis-winston-claims-he-got-hooked-up-with-stolen-crab-legs/).  Be careful with the “hook up” because unless they’re the rightful owner of the store or item, it’s stealing.

crab

With crab legs, I, with the Creole influences ever present in Houston, decided to do a Seafood Gumbo.  Seafood Gumbo has three main parts, the broth, the meat and vegetables and the roux, and ironically this game came down, in my opinion, to three main plays.  The broth is a simple concept and if poorly executed you can recover from it.  The U’s in-zone interception at the start of the third quarter flipped the momentum of the game, but it was salvageable.  The meat and vegetables in your gumbo is critical. It is the game changer.  The game changer in this game occurred in the fourth quarter when a holding penalty negated a go ahead TD run.  The last critical part of gumbo is the roux which is all about technique.  This leads me to the blocked extra point which would have tied the game with 1:38 left.  The technique was not executed properly and made for a bad kick (could have easily been my roux, but I could just start over).     Overall, it was a hard fought game and with classics like “wide-right I, II and II” and “wide-left” it’s not unimaginable that this game came down to the kicking game.  Unfortunately with a 20-19 loss we were on the wrong side of history this time.  However, the Seafood Gumbo was my best to date with a rating of 9.5 of 10.  Next week we have the North Carolina Tar Heels.

Ingredients:

Broth

  1. Fill a pot up with w
    ater and add the shells of shrimp (I had 1.5 lbsbroth
    but the more the merrier)
  2. Then add whole carrots and the tops of celery (I had a bag of each)
  3. Add some creole seasoning and boil until the shrimp peels turn pink
  4. Strain the liquid into a larger pot saving the carrots and leave on the stove on medium heat

Meat

*I say Seafood Gumbo, but there is more than seafood. More life a Surf and Turf Gumbo

  1. Crab Legs: Take your crab leg clusters (I had 2 snow crab clusters, but again the more the merrier) and rinse them and break them at the joints and add them to your broth
  2. Andouille Sausage: Take a pack of sausage and place them on the grill (it’s still game day so the grill is involved) until done and then cut into pieces and set aside
  3. Chicken Thighs: (I used 4) take your seasoned thighs and place them on the grill for chickenabout 10 minutes each side (don’t cook through)
  4. After you take them off the grill place a cup of water and some Italian dressing into a pressure pot and finish the chicken until you can shred it with a fork (about 14 minutes on high) and set aside

Veggies

  1. Using the boiled carrots from the broth, slice into pieces
  2. Chop/slice the following: celery, pack of mushrooms (do not pay extra for the pre-sliced mushrooms, do it yourself), dice a whole onion.
  3. Take the celery, onion and mushrooms and wrap them in foil adding some crushed garlic and olive oil and place them on the grill for about 10-12 minutes (you can sauté them on the stove)
  4. Take a whole bell pepper and roast it on the grill and then slice into pieces

Roux

  1. Take equal parts vegetable oil and all-purpose flour (I used 1.5 cups because I needed extra to make it thicker since I used too much
    broth)
  2. Place the oil in a pan and let it heat up and then add the flour
  3. Using a wooden spoon make sure you are continuously stirring (this is the same way you make gravy. Honestly I don’t know the difference)
  4. For your gumbo you want a dark brown roux so you will need to cook/stir for about 15-20 minutes depending on your stove
  5. Add the veggies to the roux and season using Adobo and creole seasoning to taste

Gumbo

  1. Take the roux and veggie mixture and add it to the broth and stir until mixed
  2. Add the sausage and shredded grilled chicken and stir until mixed
  3. Shrimp: take the seasoned raw shrimp and add it to the completed gumbo and let them cook
  4. Add bay leaves and parsley flakes and simmer for at least an hour. I finished this one around 2:30 pm and since The U didn’t play until 7 pm all the flavors had plenty of time to combine
  5. Serve with rice. Your mom used her usual Dominican magic to make amazing white rice to compliment the gumbo.

gumbo

Love you to “Infinity…and Beyond”

@Outer_space_dad

Food & Football Week 5 2016: The U vs Ga Tech

My Beloved Osito,

It’s week 5 of the college football season and we are back in action after a week 4 “bye”; The U on the field and me in the kitchen.  The ‘bye week’ was much-needed heading into a tough slate in October and we made the most of it.  You and mom entertained my quest to find the best pancakes in Houston.  Despite many efforts, pancakes have contiparknuously been my Achilles heel.  (Side Note: Achilles is a good lesson in Greek mythology.  Knowing your weakness can be a great strength.)  We went to a place called Buffalo Grille (https://www.yelp.com/biz/the-buffalo-grille-houston) which had really good pancakes and, the icing on the cake, the place was BYOB.  Granted, I didn’t know that going in so I wasn’t prepared, but I know where we are taking my Brother P next time he is in town.  Then, to tire you out, we went to the beautiful Hermann Park.  You were not a fan of the
scenery because despite the lake, trails, wildlife, hills and fountains, you found joy in climbing up and down 2 sets of stairs.

The U used the ‘bye week’ to get healthy and prepare for the Georgia Institute of Technology (Ga Tech) Yellow Jackets’ painful to watch, lull you to sleep, triple option offense.  You would think being born and raised in Georgia; I would have a soft spot for Ga Tech, but nope.  I was born in Dawg country (UGA) and to add fuel to the fire, my high school’s mascot is the “Dawgs” and our rival is, [couldn’t make this up] the Yellow Jackets.  So, I always had an animosity towards “Yellow Jackets” of any kind in sports and in nature.  As you can imagine, determining a game day meal was a bit of challenge given the “bee” mascot, and their official mascot being the “Ramblin’ Wreck”, (a 1930’s ford Model A coup).  I was at a culinary impasse late into the week until your Uncle S suggested I use something with honey.  That was the inspiration I needed and quickly concluded to make a grilled honey glazed pork loin.  To go with the loin, (since apples go so well with pork), I made a grilled apple coleslaw.  The extra week of planning seemed to work for me and The U.   On the shoulder of the defense, with two “scoop and scores” in the span of about 60 seconds, The U came away with a victory and I had a well-executed pork taco.  The final score of the game was 35 – 21 and the food rating was a solid 8.5 out 10.  Next week is rivalry week when the Florida State University Seminoles head to South Florida.

tacos

Ingredients:

Porkpork-loin

  1. Take clean pork loin and carefully remove silver skin and excess fat and then slice down the middle to form a valley.
  2. Coat in honey and season with Cajun Seasoning (as always if it isn’t Tony Chachere’s don’t trust it), garlic, black pepper, Adobo and a little Italian salad dressing. Preferably let ma
    rinate at least 24 hours.
  3. Build fire for indirect heat cooking like in Week 3 2016. Place loin on grate with pan that you marinated it in underneath to catch drippings.
  4. Rotate every ~10-15 minutes depending on grill temp. You should reach an internal temperature of ~160 degrees. When it is almost ready coat in honey and finish the cooking process for about 5 minutes.
    apples

Coleslaw

  1. Take a bag of shredded cabbage and add a quarter of sliced red onions (this will give the crunchy textures).
  2. Take an apple and slice. Coat the slices in olive oil and place on the grill for 2-3 minutes on each side. Remove and either cut into slices or chunks and add to the cabbage mixture.
  3. Take 5-6 sweet peepers (all colors) and roast on the grill ~4 minutes each side and then slice into the mixture. This will add another sweet and color componenroasted-bell-peppers-on-grill-640x480t.
  4. Take the mixture and add a tablespoon of mayonnaise and Chobani Greek yogurt (thanks to your mom, this is my healthy, go-to, sour cream substitute).
  5. Also add lime juice and a few dashes of soy sauce and mix thoroughly.

 

Love you to “Infinity…and Beyond”

@Outer_space_dad

 

Food & Football Week 3: The U vs App State

My Beloved Osito,

It’s the third week of the season and by far one of the oddest game weeks I’ve seen.  Regarding the game, we played the Appalachian State Mountaineers at their stadium in “BOONE North Carolina” (every commentator, radio and TV personalities seemed to yell img_4775when they said the city).  It was odd because this school, two years ago in 2014, was a part of the FCS division which would make them a “cupcake”
(https://outerspacedad.wordpress.com/2016/09/15/football-food-week-1-2016-the-u-vs-famu/).

However, a majority of the fan base was concerned about this game and many of the “experts” either picked us to lose or put us on “upset alert”.  It seemed, because “this team”, in 2007, beat the #5 team in the nation, and in the first game of this year (2016), they took the #9 team to overtime, they would give The U trouble.  Even Vegas only had uimg_4776s picked to win by 3 points.  The hype was compounded because this was the first time App St. had a home game against a Power 5 (SEC, ACC, Pac-12, Big Ten [B1G] or Big 12) school and this was held as one of biggest events in Boone history.  For me, it was odd because the school gave me absolutely nothing to work with to create a game day meal.  I couldn’t use Mountaineers for obvious reasons and their mascot is a guy named “Yoself”, which according to Wikipedia is “mountain talk” for yourself.  Side-note, never use Wikipedia as a credible source in school.

But I digress….To lock down a meal idea; I had to do a ‘statewide search.  During this search I found out that sweet potatoes are a pretty big deal in NC.  NC produces over 50% of the sweet potatoes grown in the U.S. and it became the state vegetable in 1995 (http://www.ncfieldfamily.org/farm/super-sweet-potato-facts/).  While I was trying to decide on how to grill a sweet potato, The U was running away with the game, literally.  On our first offensive play the running back broke an 80-yard touchdown run and that was basically how the rest of the game played out.  I decided on grilling the potatoes two ways, a whole potato wrapped in foil and grilled slices to create a grilled sweet potato chip. For the ‘dip’, I made a Crème Anglaise sauce.  The whole potato came out as smooth as our first play, but there were lessons learned from the chips. The dip was perfect on both version of the sweet potato and gave me a warm holiday feeling inside.  The final score of the game was 45 – 10 and I give the food a 7 out of 10 with a note that says “you’ll definitely see this during thanksgiving as a side dish.”  Next week The U has a bye so any and everything is fair game.

Ingredients:

Whole Sweet Potato

  1. Take a whole sweet potato and rinse. Poke holes in it with a knife or fork
  2. Place the potato on a piece of foil big enough to wrap the entire potato in. Add a little olive oil and a piece of butter
  3. Wrap fully and place on the grill for ~30-35 minutes or until soft to the touch
  4. Top with a little brown sugar and crème anglaise

 

Sweet Potato Chips

  1. Take a whole sweet potato and rinse. Cut into .5 – 1 inch slicesimg_4764
  2. Coat in olive oil and sprinkle with brown sugar and cinnamon
  3. Grill until desired tenderness, reference lessons learned below
  4. Serve with crème anglaise

Lessons Learned:

  1. Ensure slices are a consistent thickness so they will cook evenly throughout
  2. Place on direct heat to get beautiful grill lines, but move them to higher rack to cook until desired tenderness

 

Crème Anglaise

  1. In a small saucepan, take 1 cup of heavy cream and 2 teaspoons of vanilla and heat until it starts to bubble around the edges
  2. While cream and vanilla heat, mix 1/3 cup of sugar and 4 egg yolks until smooth.
    1. There are a lot of “hacks” out there to separate a yolk like using a water bottle, but I just use the shell like Moms taught me.
  3. After sugar and eggs are mixed and the cream is bubbling, pour half of the cream into egg mixture while whisking constantly.
  4. Finally, pour the egg, sugar and half of cream back into the saucepan with the remaining cream and whisk. It is done when it sticks on the back of a wooden spoon.

fullsizerender

Love you to “Infinity…and Beyond”

@Outer_space_dad