by Peter Blisard, special dispatch to the Patriots Daily Kitchen Staff
This week the Patriots take on Denver, and the Buffet Table is looking to Colorado for our savior. No, not Tebow. The Buffet Table Colorado Columnist.
What to eat
A change from the usual crab cake. I’ve added a bit of frozen corn to the mixture, and even some chopped jalapeno for a kick.
Ingredients – this makes enough for 4 people at least, so if you only have a couple people you can cut this in half
Oil, for frying
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon minced thyme
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon garlic pepper
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 large eggs, lightly beaten
1/2 cup buttermilk
1/2 cup sour cream
1 cup chopped green onions
1/2 cup bacon crumbles
1 pound fresh picked or lump crabmeat
In a Dutch oven or frying-like contraption, heat oil to 350 degrees F.
In a large bowl, combine cornmeal, flour, thyme, baking powder, salt, garlic pepper, baking soda and cayenne pepper.
In a small bowl, combine eggs, buttermilk, and sour cream. Add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in onions, bacon, and crabmeat.
Dip spoon into water and then a spoonful of the hushpuppy mixture. Drop by tablespoonfuls into hot oil, and fry until golden brown. Drain on paper towels.
This is a good sauce that gives it the Old Bay flavor
1 cup regular or low-fat mayonnaise
1 teaspoon Old Bay seasoning
Freshly squeezed juice from 1/2 lemon (1 tablespoon)
Grilled Marinated Flank Steak:
Everyone has a great flank steak marinade recipe, this one is pretty basic and easy to put together and easily adapts to added ingredients (ginger, jalapeno etc.)
Marinade Ingredients – for 2 pounds of flank steak
1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper
Score both sides of steak with ¼ inch deep cuts about an inch apart across the grain of the meat. Combine marinade ingredients and steak in a freezer bag and place in the fridge for at least 2 hours or up to overnight. Fire up the grill and grill over direct heat for 5-6 minutes per side for mid rare. If the weather is not grill friendly or don’t have a grill, you can fire up the broiler and go about 4 – 5 minutes per side. Let rest for 10 minutes covered in foil. Slice and serve – great on salad, sandwiches, or even a less spicy burrito option. Marinade is also good for chicken for the non red meat eating types, and even tuna steaks for those who only eat fish. For more of a Colorado flare you can use buffalo if you can get your hands on it. Vegans are schitt out of luck, nothing makes tofu taste good.
Dessert? Seriously? Why waste the space when you can have another beer?
What to drink
Good time of year for those seasonal ales. The Colorado breweries put out some spectacular seasonals, such as New Belgium’s Snow Day, Odell’s Isolation Ale, and Breckenridge Brewery’s Christmas Ale. The more widely available Colorado beers from New Belgium, Odells or Left Hand Brewery (Sawtooth Ale is a personal favorite) might be easier to find outside of the Rocky Mountains.