Can you believe it? We're off to the Fiesta Bowl! If you are gathering friends to watch what looks to be an epic match-off between our dear Cards and Oklahoma State, here's my take on the perfect game-day menu.
Bone-in ribeye, otherwise known as a "cowboy steak", a nod to our worthy opponents in Oklahoma, which we will be ceremonially eating, by the way, in this menu.
Pinto beans with jalapeños, bacon, and onions, served with salsa, to acknowledge our fine hosts in Glendale, Arizona.
Cool, California avocado slices. Perfect to go with the beans, salsa, and steak.
To drink I recommend a pomegranate and Prosecco bellini, basically sweetened pomegranate juice with Proseco, because it's sophisticated and sparkling cardinal red.
Oh yes, and for a starter or snacks, cranberry-glazed meatballs, because they're sweet, tart, spicy, and also, brilliant cardinal red.
Yeah, I thought so too.
Okay, to make them here we go:
Cowboy steak - take two 1 to 2 pound Frenched, bone-in ribeye steaks, pat dry with paper towels, sprinkle all over with salt and pepper, sear on high heat in a little veg oil in a cast iron pan, on both sides until nicely browned. Then put in a 350°F oven for 5 to 15 minutes, or until done to your liking.
Pinto beans - rinse and drain two 15-ounce cans of pinto beans. Cook 3 slices of thick cut bacon until crispy. Remove bacon from pan, chop. Drain all but 2 tablespoons of fat from the pan. Add 2 cups of chopped onions to the pan with the bacon fat and cook until translucent and lightly browned. Stir in about 1/4 cup of chopped pickled jalapenos (more or less to taste, depending on how spicy you like things). Stir in the chopped bacon and the beans. Add salt to taste.
Slice avocadoes, sprinkle over with lime juice and salt.
Serve the steak with beans, chunky salsa, and avocados, and sprinkled all over with chopped fresh cilantro.
For the pomegranate bellini, start with pomegranate juice, dissolve in enough sugar so that it is more sweet than tart. Mix with Prosecco, a light, Italian sparkling white wine.
For the meatballs, you can use any meatball you want, it's the glaze that makes them special. To make the glaze, take a 12-ounce package of fresh or frozen cranberries, put in a pot with a cup of water and a cup of sugar. Add a little orange zest and minced ginger. Add 2 teaspoons cider or white vinegar. Bring to a boil and cook until most of the cranberries have popped (about 15 minutes). Then strain out the solids. Heat (or cook) your meatballs in a pan with a little olive oil. When the meatballs are cooked through and while the pan is still hot, add the strained cooked cranberry sauce to the meatballs and let reduce until syrupy.
Enjoy the game!
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