SEC Title Game Menu

Texansurf said:

•SMOKED PINAPPLE • • pineapple •1 lb. smoked bacon •Maple Syrup for drizzling •Steps: 1.Pre-heat your broiler or grill. 2.Prepare the pineapple by removing the crown. Slice the pineapple, lengthwise, into quarters. Slice each quarter, lengthwise in half. The slideshow will show you this procedure. 3.Remove the core (tough middle part) from each slice of pineapple and discard. Remove the rind from each slice and discard. 4.Wrap each spear of pineapple in bacon and secure with a toothpick. 5.Place the wrapped pineapple spears on a baking sheet (or on the grill). 6.Place on direct heat and cook until the bacon is at your desired doneness. 7.Remove and place on a serving platter and drizzle with maple syrup. 8.I have found that using grill basket can help but it should have a flat bottom

If you want to do a DO dish, Hungarian Goulash is great. Recipe follows - a bit lengthy, but worth it:-

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2 lbs Flank Steak (or London Broil) cut into 3/4 inch cubes

2 to 3 tbs olive oil

2tbs all purpose flour

1 cup diced onions

½ cup diced celery

½ cup diced carrots

2tbs finely ground caraway seed (use a coffee grinder or food processor)

1- 8 oz jar of roasted red peppers, drained and cut into medium dice

1- 24 oz can of tomatoes, crushed

2 tbs tomato paste

3 tbs sweet Hungarian paprika (can substitute 1 of the tbs for hot paprika, if preferred)

4 cups beef stock

½ cup red wine (optional)

1tsp dried thyme

3 bay leaves

Salt and black pepper to taste

Directions:-

Heat olive oil in large, heavy pot or dutch oven, add cubed flank steak in two batches with a tablespoon of flour in each batch and brown the meat on all sides over medium high heat. Patience now will be rewarded with good color and flavor later. Set meat aside in a bowl. In same pot add onions, celery and carrots, season with salt and pepper and simmer till tender, making sure you scrape the ‘fond’ (brown bits) from the bottom of the pot, about 8 minutes. Add back the meat, ground caraway seed and stir to blend well. Add roasted red peppers, crushed tomatoes, tomato paste, and paprika - bring to a gentle boil. Reduce heat immediately and simmer for five minutes until flavors are blended and mixture thickens slightly. Add the stock, red wine, thyme and bay leaves, bring back to a boil then simmer, covered for an hour and a half until meat is tender and pulls apart easily. Season to taste with salt and pepper. Remove the bay leaves before serving.

You can refrigerate the stew as it’s even better left overnight and reheated the next day. Serve with waxy (Yukon Gold) potatoes, steamed rice or egg noodles.

I sometimes par-boil the potatoes (about 5 or 6 medium-sized) for 12 to 15 minutes, cut them into small cubes and add them to the goulash for the last five minutes. Yummo!