| Description |
256 pages : color illustrations ; 24 cm |
| Note |
Includes index. |
| Contents |
East. Appetizers: New England baked stuffed clams ; Seared salmon with jalapeno dressing ; Radicchio and endive salad with roasted pears and gorgonzola ; Sizzle and spice shrimp with watermelon and mango salad ; Tiki Barber's kalbi Korean-style short ribs ; Tiki Barber's chap che Korean-style vermicelli ; Spicy seafood soup ; Braised short rib meatballs with tomato and wild mushroom sauce -- Main courses: Buffalo's famous beef on weck ; Philly cheez steak sandwich ; Skewered lamb tenderloin with cracked wheat salad ; Braised veal cheeks with fried leeks ; Thai-style braised pork shank with chive pancakes ; Maple and chile-glazed pork chops ; Andre Tippett's Lobster and onion pizza ; Nick Mangold's spaghetti and meatballs ; Rockfish with baby artichokes, oven-dried tomatoes, and preserved lemon ; Soy-marinated New York strip steaks ; Lawrence Tynes's Scottish lentil soup ; Garlicky guava shrimp ; Seared scallops with zucchini piccalilli and spicy corn tartar sauce ; Whole crisp sea bass with fried rice noodles ; Jason Campbell's chicken casserole ; Trevor Laws's corn bread casserole ; Asparagus and shiitake mushroom risotto with blue cheese ; Egglplant and Swiss chard crêpes with tomato-basil coulis ; DeMarcus Ware's cheesy chicken and broccoli casserole -- Dessert: Lee Evans's banana pudding ; Chocolate-pecan toffee torte ; Ernest Wilford's apple surprise ; Frozen orange souflé ; Angel food cakes with strawberry sorbet and rhubarb compote. |
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North. Appetizers: Beef carpaccio rolls with apple syrup ; Prosciutto and Swiss chard-wrapped mozzarella ; Peppery glazed chicken wings with garlic chips ; Soft-shelled crab tempura with tomato dipping sauce ; Creamy polento with mascarapone and white truffle oil ; Melon gazpacho with shrimp and herb salad ; Cris Collinsworth's smoked salmon pizza ; Chad Greenway's chicken noodle soup ; Fragrant curry soup with cranberry and radish chutney ; Beet salad with goat cheese medallions ; Roasted vegetable terrine -- Main courses: Beef short ribs with red wine vinegar sauce ; Braised lamb shoulder with mashed potatoes, corn cakes, and barbecue sauce ; Spicy sausage and pepper sandwich ; Brady Poppinga's mother-in-law's power chili ; T.J. Houshmandzadeh's shrimp and chicken with garlic butter ; Veal goulash with spaetzle ; Jerome Bettis's bison burgers ; Fried chicken salad with roasted vegetables ; Chicken breasts stuffed with spinach and shiitake mushrooms ; Onion-crusted walleye with wild rice salad ; Fiery filet mignon with corn cakes ; Hines Ward's Korean-style braised short ribs ; Desmond Clark's garlicky baked chicken breast ; Asian-style salmon with soba noodles ; Roy Williams's creamy seafood and mushroom pasta ; Chicken and wild rice burritos with mango-habanero sauce ; Limas Sweed's chicken and shrimp fettuccine ; Will McGinest's lemon-herb chicken with asparagus ; Potato gnocchi with gorgonzola cream sauce -- Dessert: Todd Heap's maple-walnut French toast ; Chocolate-cherry tamales ; Orange phyllo Napoleons ; Lemon semolina cake. |
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South. Appetizers: Lamb sliders with tzatziki ; Barbecue duck spring rolls with chow-chow ; Duck confit with warm white bean salad ; Seat trout crudo ; Asian salmon spread with curried apple slaw ; Creole broiled shrimp with dipping sauce ; Sautéed calamari in yuzu soy glaze with edamame ; Caprese salad ; Faith Hill's Greek salad ; Clam and corn chowder -- Main courses: Chipotle beef tenderloin with red and green chimichurri ; Asian barbecue baby back pork ribs with pineapple napa slaw ; Crawfish curry ; Paella with blackened shrimp and red snapper ; Country gumbo ; Fred Taylor's shrimp creole ; Poached chicken and zucchini-parmesan salad ; Pork belly with collard green rissotto, feta, and pickled okra ; Sam Baker's calzones with ricotta, mozzarella, mushrooms, and pepperonie ; Craig Hentrich's chicken marbella ; Bobby McCray's tomato and onion braised chicken ; Chester Pitts's potato casserole ; Proscutto-wrapped tuna muffuletta ; Bob Sanders's lemon pepper tiliapia ; Baked eggplant with mozzarella and parmesan ; Dwight Freeney's brown stew chicken ; Jon Beason's hoppin' John ; Lobster and brie mac and cheese -- Dessert: Warm chocolate banana cream pie ; warm chocolate hazelnut pudding ; Citrus rice pudding ; Ronde Barber's peanut crunch cake ; Buttermilk panna cotta with balsamic macerated strawberries. |
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West. Appetizers: Lamb meatballs with marinated winter vegetables ; Sizzling dungeness crab cakes ; Deconstructed sushi ; Smoked trout salad sandwiches with creamy horseradish dressing ; Crab and sweet corn bisque ; Golden beet soup with smoked salmon ; Wild mushroom soup ; Goat cheese and tomato Napoleons with balsamic syrup ; Andrea Kremer's Caesar salad Clare ; Beach boy "caviar" ; Tony Gonzalez's tom kha tofu ; Matt Hasselbeck's comeback chicken chili ; "Show me state" antipasto -- Main courses: Steak with fried potatoes ; Spicy pork sausage sandwiches with mustard and horseradish ; John Madden's los banos lamb stew ; Roast beef sandwiches with Kansas City barbecue sauce ; Becky Welborn's got back burgers ; Boudan blanc with lentil salad and mustard sauce ; Chicken and pomegranate chili with chickpea polenta cakes ; Red lentil hummus and roasted winter vegetable sandwiches ; Seared tequila chicken skewers with mashed potatoes and chorizo gravy ; Herb-crusted mahi mahi with crab and mushrooms and lobster butter sauce ; Patrick Willis's lemon and cracked pepper chicken with broccoli ; Larry Fitzgerald's yankee pot roast ; Orange and rock shrimp risotto with roasted squash ; Darren McFadden's turkey necks with speckled grits and gravy ; Shawne Merriman's shepherd's pie ; Barley mushroom risotto ; Garganelli pasta with broccoli and spicy fennel sausage -- Dessert: Profiteroles with spiced rum ice cream and chocolate sauce ; Exotic fruit cup with hibiscus flower granita ; Warm bittersweet-chocolate cupcakes ; Peter King's orange-glazed pumpkin cookies ; Jack Youngblood's kahlua cake. |
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Super Bowl. Menu 1: Retro, fun, and easy. Appetizers: Red bean chilaquiles ; Chris Chambers's fruit bowls ; John Madden's barbecued hot beef sandwiches -- Main course: Chicken gumbo with Cajun dirty rice -- Dessert: Pecan pie with brownie crust and vanilla sauce. -- Menu 2: A VIP box dinner. Appetizers: Spicy miso chips with tuna ; Bruschetta with white beans, argula, and parmesan ; Beef carpaccio rolls with roasted garlic Aioli ; Chicken liver mousse with warm crostini ; Goat cheese and walnut phyllo triangles -- Main course: Citrus-glazed pork with parsnip-chive purée -- Dessert: Flourless chocolate cake with chocolate sauce ; Poppy seed shortbread bars. -- Menu 3: Family night. Appetizers: Baby spinach salad with candied pecans, shiitake chips, and blue cheese -- Main course: Sumac-seared lamb chops wtih twice-baked eggplant -- Dessert: Cherry and white chocolate bread pudding ; Karl Mecklenburg's ginger cookies. |
| Subject |
Cooking, American.
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Tailgate parties.
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| Added Author |
Krissoff, Liana.
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Scheintaub, Leda.
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Taste of the NFL.
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National Football League.
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National Broadcasting Company.
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Time Inc. Home Entertainment.
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| Spine Title |
Sunday night football cookbook |
| Added Title |
Sunday night football (Television program)
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| ISBN |
9781603207973 |
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160320797X |
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