Bacon Freak Blog

Recently I had a conversation with Taste of the NFL (TNFL) who is celebrating its 18th year on fighting the issue of hunger in America. Taste of the NFL raises funds and awareness to help tackle hunger by offering everyone an opportunity to savor some of the action at Super Bowl XLIII in Tampa.

Scheduled for Saturday, Jan. 31, 2009 at Tropicana Field, Taste of the NFL is one of the premier events of Super Bowl weekend, hosting an average of 3,000 guests on the eve of the big game. Guests will feast on dishes made by nationally renowned chefs, sample select premium wines from the Gallo Wines family and mingle with all-time football greats.

“Taste of the NFL brings everyone together to raise awareness and dollars to tackle hunger in America. Since 1992, TNFL has raised a total of more than $8 million for hunger-related charities,” said Wayne Kostroski, Taste of the NFL founder and executive director. “This year, our exceptional team of chefs, players, sponsors and volunteers has a more important mission than ever as they raise funds to help battle the growing problem of hunger in America.”

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Recently I spoke with Chef Greg Gable who is Executive Chef of Chavrie. Gable first acquired critical acclaim over his 13 years at Le Bec Fin, one of Philadelphia’s finest dining institutions. He has also received several accolades such as the Philadelphia Inquirer’s 3 Bells Award of Excellence and Wine Spectator Award of Excellence. Gable is a graduate of the Culinary Institute of America, Hyde Park, N.Y.

Chef Gable has created an excellent quesadilla recipe for us called Chavrie Roasted Red Pepper Quesadillas. It is a healthy and gourmet alternative to most recipes. Goat Cheese contains 30% less fat and cholesterol than cow’s milk cheeses, it’s gluten-free, completely all-natural and is mostly tolerated by those who are cannot digest cow’s milk.

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Recently I had a chance to chat with the American Meat Institute! Wow, people like us who think about beef and pork meat all day long! The AMI is a national trade association representing companies that process 95 meat and poultry in the United States. The AMI Spends a lot of time thinking about how to showcase what the love… Meat. They have shared with us their recipe Roast Beef Quesadillas which I think would make a great Super Bowl Snack this Sunday!

Roast Beef Quesadillas
Servings: 4

2 teaspoons canola oil
1 cup chopped onions
1 large fresh jalapeno, seeded and minced
2 cups diced cooked/leftover medium-rare roast beef with any juices
½ cup thick or chunky salsa
¼ teaspoon salt
Vegetable cooking spray
4 (10-inch) soft flour tortillas or wraps, (Mexican flavor preferred)
1 cup shredded Mexican cheeses blend
½ cup fresh cilantro leaves
Extra salsa, if desired

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Peggy Fallon is the author or co-author of seven cookbooks and has contributed to dozens more as a recipe developer, tester, and editor. She developed recipes for clients including Dean & Deluca, Kendall-Jackson Winery, and The Barbecue Industry Association, among others. Fallon also developed the recipes for Nuts, which was named Best Cookbook of the Year by Food & Wine magazine, and served as Recipe Consultant on the award-winning Mayo Clinic Williams-Sonoma Cookbook. Fallon has owned and operated her own catering company, and has taught at numerous cooking schools.

Please enjoy one of the great recipes in Peggy’s latest book: AVOCADO SALSA with tomatoes and scallions

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The Super Bowl is less then a week a way that means many of you will be making Buffalo Wing recipes. I contacted the folks at Swanson’s Chicken, you cant have good wings if you don’t start with great chicken and they offered up a recipe that’s a twist on classic wings. It’s Frank’s RedHot Buffalo Chicken Dip – an easy-to-make dip that’s a lot faster and less messy than traditional wings. The recipe, from Campbell Soup Company, gets rave reviews and is garnering a lot of attention, especially from football fans.

Any recipe calling for cream cheese is an instant hit with me!

Here’s the recipe:

Frank’s RedHot Buffalo Chicken Dip

Prep: 5 minutes
Bake: 20 minutes

INGREDIENTS:

8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK’S REDHOT Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (9.75 oz. each) SWANSON White Premium Chunk Chicken Breast in Water, drained

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