January 7, 2009
NOT CHEEZ WAFFLES & YOOHOO?:
John Madden's Hot Beef Sandwiches (NBC Sunday Night Football NFL Cookbook, 01/07/2009)
2 tablespoons unsalted butter2 onions, chopped,
2 garlic cloves, chopped
½ cup celery, chopped
2 cups ketchup
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
1 teaspoon hot sauce
¼ cup packed brown sugar
1½ teaspoon chili powder
½ teaspoon dry mustard
2 dashes paprika
2 teaspoons salt
½ teaspoon freshly ground black pepper
3 pounds cooked shredded roast beef
10 to 12 hamburger buns
1. In a large skillet, heat the butter over medium heat. Add the onions and sauté until tender and lightly browned, about 8 minutes.
2. Put the onions, 1½ cups water, and all remaining ingredients except the buns in a 4- to 6-quart slow cooker. Cover and cook on the low setting for 6 to 8 hours.
3. Pile the meat on the buns and serve immediately.
Pecan Pie with Brownie Crust and Vanilla Sauce (Kirk Parks, 1/07/09, NBC Sunday Night Football NFL Cookbook)
Brownie crust2 large eggs
1 teaspoon vanilla extract
10 tablespoons unsalted butter
1¼ cups sugar
¾ cup unsweetened cocoa powder
¼ teaspoon salt
½ cup all-purpose flour
Pecan filling
1 cup packed light brown sugar
1 cup light corn syrup
4 large eggs
1 tablespoon vanilla extract
½ cup unsalted butter, melted
3 tablespoons whiskey (optional)
4 cups chopped pecans
Vanilla sauce
½ cup heavy cream
1 cup milk
½ vanilla bean, split
3 large egg yolks
½ cup sugar
1. Preheat oven to 325 degrees. In a large bowl, beat the eggs and vanilla, and set aside.
2. Put the butter, sugar, cocoa powder, and salt in a large metal bowl. Set the bowl over a pan of simmering water and stir until the butter is melted and the mixture is warm; remove the bowl from the pan. Whisking consistently, add the egg mixture and continue to whisk until thoroughly incorporated.
3. Beat in the flour, then spread the batter evenly in a 9-inch round baking pan that is 2 inches deep, (if pans are 1 inch deep, use 2 pans). Bake for 15 minutes, cool to room temperature. Leave the oven
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on.4. Make the pecan filling by placing sugar and corn syrup in a large bowl. Using an electric mixer, beat until very smooth, about 3 to 4 minutes. Add the eggs and vanilla and beat until just combined.
5. Add the butter and the whiskey, if using, and beat until just combined. Fold in the pecans, pour the mixture into the baked and cooled brownie crust. Bake pie for 45 minutes, or until firm in the center, cool to room temperature on a wire rack.
6. Meanwhile, make the vanilla sauce. In a small saucepan, combine the cream and milk. Scrape the vanilla bean and add the seeds and pod to the pan. Bring just to a simmer, then remove from the heat and let steep for 30 minutes. Remove the vanilla bean pod.
7. In a medium bowl, whisk the egg yolks and ¼ cup sugar into the milk mixture and bring to a bare simmer. Whisk about ½ cup of the milk mixture into the egg mixture, then slowly pour the egg mixture into the saucepan and whisk to combine.
8. Cook over low heat, stirring constantly, until thick enough to coat the back of the spoon; do not boil. Pour through a fine-mesh sieve set over a bowl, then set the bowl in a larger bowl of ice water and cool to room temperature. (The sauce can be made one day in advance and refrigerated. Bring to room temperature before serving.) Serve slices of pie drizzled with the sauce.