ABOUT THIS FEATURE
New cookbooks flood the market every week. This feature will help you make sense of what’s new and what’s worth trying out. Email your questions and ideas to connie.post@coxinc.com
Today’s game day cuisine is a sporty version of gourmet — dishes like Bacon Truffle Dip, Watermelon Salsa, Fig-And-Prosciutto Flatbread, Green Chile Eggs Benedict, Shrimp with Hot Pepper-Raspberry Chipotle Sauce, Zucchini Tempura Fries and Peanut Butter Cracker Jack S’mores.
Where do you find such recipes? In Daina Falk’s new cookbook, “The Hungry Fan’s Game Day Cookbook.” She’s the daughter of legendary sports agent David Falk, who represented players such as Patrick Ewing, Arthur Ashe, Boomer Esiason and Michael Jordan.
Many of Falk’s recipes are variations on traditional sports food classics, such as Buffalo wings and layered dips. Contributed dishes include Le Bron James’ Pregame Honey-Lime Sriracha Salmon, and Andre Agassi and Steffi Graf’s Butter-Poached Rib Cap with Creamed Corn and Brussels Sprouts.
If you’re looking for something that’s tasty, budget-friendly and quite easy to make, expect to score big with these little sandwiches:
MINI CHICKEN AND WAFFLES
2 tablespoons molasses
½ cup balsamic vinegar
Sea salt
1 large egg, beaten
Splash of whole milk
4 chicken tenders
3 tablespoons olive or vegetable oil
1 tablespoon sesame oil
24 whole wheat mini waffles
1 small Granny Smith apple, cored and thinly sliced into 12 bite-size wedges
Brie cheese, cut into 12 bite-size wedges
Panko Mixture
1 cup panko breadcrumbs
¼ teaspoon sea salt
¼ to ½ teaspoon Lawry’s seasoned salt, to taste
1/8 teaspoon chili powder
¼ teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1. Combine the molasses, vinegar and a pinch of salt in a small saucepan. Stir well, and then reduce over low for about 15 minutes, whisking frequently, until you have about ¼ cup.
2. Meanwhile, combine all the ingredients for the panko mixture in a large shallow bowl, and mix well. Combine the egg and milk in another shallow bowl. Dunk each chicken tender in the egg mixture before coating them completely in the panko mixture.
3. Combine the oils in a large skillet over medium. Add the coated chicken tenders, and pan-fry them over medium to medium-high, making sure to flip them until both sides are browned and the chicken is cooked through, 6 to 8 minutes. Remove from the heat, and cut each tender into 12 chunks, roughly the size of the waffles.
4. Warm the waffles, preferably in a toaster oven or low oven so they’re warm but still have a bit of texture.
5. Sandwich a piece of chicken between two waffles, top with a wedge of apple and a wedge of Brie, drizzle with the molasses-balsamic reduction, and serve.
Our assessment: Immediately before serving, zap the assembled sandwiches in the microwave for 8-10 seconds, just long enough to make the Brie a little gooey.
From the book: "The Hungry Fan's Game Day Cookbook: 165 Recipes for Eating, Drinking, & Watching Sports" by Daina Falk; 256 pages, $22.95.
What you get: Chapters are organized into appetizers; soups, salads and flatbreads; sandwiches and burgers; barbecue and other mains; sides; desserts; drinks, and basics (homemade condiments, dips and sauces).
In her own words: "This cookbook is an ode to every sport fan out there, regardless of gender, race, ethnicity, age, or team preference … Happy cooking — and even happier eating!" — Daina Falk
Note: In last week’s column, the recipe for Fall Vegetable Hash should have listed two turnips as an ingredient. Dice them into 1/2-inch cubes.
About the Author