21st Annual Taste of the NFL

Get ready for Super Bowl XLVI with the 2012 Taste of the NFL Indianapolis. Chef Greg Hardesty of Recess and Room Four restaurants and former Colts player Ken Dilger. Greg and Ken  talk about their involvement in Taste of the NFL and the upcoming Taste of the NFL “A Party With a Purpose®.”

Greg will also shows viewers how to create two innovative Game Day dishes - Buffalo Chicken Lettuce Wraps and Idaho Potato & Pork Pozole. The dish he will actually serve this dish to guests at “A Party With a Purpose.

Saturday, Feb. 4, 2012, Gleaners Food Bank of Indiana,Doors open 7 p.m.,Proceeds benefit food banks in every NFL city, Tickets available at www.tasteofthenfl.com

BuffaloChicken Lettuce Wraps

Serves: 4 - 6

Ingredients:

¼ cup              chicken stock

½ cup              hot sauce (such as Red Hot or Texas Pete)

½ stick             butter, cut into ½ inch cubes

4                      boneless, chicken breasts, cooked, cooled and cut into 1” cubes

6-8 ribs            celery hearts, diced

2                      small carrots, peeled, shredded

1 cup               high-quality blue cheese crumbles

16-20               large Bibb lettuce leaves, washed and dried

Method:

Bring the chicken stock and hot sauce to a boil over high heat.  Add the butter cube by cube to the sauce and whisk until the butter emulsifies.  Add the chicken to the boiling mixture and heat through until chicken is hot. Place the open lettuce leaves on the serving plate. Divide the chicken and sauce between the lettuce leaves. Top with celery hearts, carrot shreds and blue cheese. Roll and serve immediately.  (Alternatively, the chicken can be served in a bowl with condiments in small bowls allowing guests to build their own lettuce wrap.)

                                    

Segment 2: Idaho Potato & Pork Pozole

IdahoPotato & Pork Pozole

 

Chef Greg Hardesty

Recess and Room Four restaurants

Indianapolis, IN

 

Serves: 6

Ingredients:

3 lb.                 pork shoulder, cut into 1” cubes

¼ cup              bacon fat

2                      yellow onions, diced

4 cloves           garlic, chopped

3                      poblano peppers, roasted, peeled, diced

4                      jalapeno peppers, diced

3T                    fresh oregano

2 t                    cumin seeds

2 quarts          chicken stock

2 each                         dried ancho, pasilla and chipotle peppers

6                      Idaho potatoes, peeled, cut into 1 inch cubes

2 - 20oz cans   hominy, drained and rinsed.

               

Method:

Season pork shoulder with salt and pepper.  Warm bacon fat in a large roasting pan and sear pork cubes until browned.  Remove meat and set aside.  Add onions, garlic and poblano and jalapeno peppers to pan and cook until softened.    Add oregano, cumin, and dried chilis, cook for 1 minute and deglaze pan with chicken stock.  Add meat back to stock and vegetables.  Place roasting pan in 300-degree oven until pork is tender, about 1-1 ½ hours. 

Meanwhile, cook potatoes in salted water until just tender, drain and reserve. 

 

When pork is tender, remove dried chilies and place in a blender with 2 cups warm braising liquid.  Puree chilies until smooth.  Press through a sieve to remove seeds.  Add chili puree back to pork stew.  Add potatoes and hominy and simmer for 2-3 minutes.  Ladle into large soup bowls and pass garnishes around table to top onto the pozole.

 

Garnishes:

Ingredients:

2 cups             shredded cabbage

1                      yellow onion, chopped

12                    radishes, sliced thinly

3-4                   jalapenos, sliced thinly

1 cup               cilantro leaves

¼ cup              dried Mexican oregano

10                    lime wedges