DENVER - The Denver Broncos' first official home game of the season is Thursday night against the Baltimore Ravens Thursday night.
The game doesn't start until 6:40 p.m., but don't tell that to the thousands of fans who plan to pack the parking lot at Sports Authority Field at Mile High hours beforehand to tailgate. For most of them, the menu will probably consist of burgers, hot dogs and brats.
If you're looking to serve something a little different or even some dishes which you can prepare ahead of time, check out these ideas from Chef David Bondarchuck of Denver's Scratch Catering Services:
Tex-Mex Rice Salad
(Most ingredients in this recipe are to taste- add as little or as much as you like)
Steam 3 cups of rinsed long grain white rice, in 3 cups of water.
Once rice is ready fluff with a fork and toss in 3 Tbsp Olive Oil, add 1/2 teaspoon (Or to taste) Kosher Salt
Cool Rice completely and add Fresh chopped Cilantro and a fresh squeezed lime juice from a whole lime.
Also add in fresh Pico de Gallo salsa, Roasted corn (If canned is used rinse well) 1 can black beans well rinsed, 1 roasted Poblano Pepper-Chopped
Toss to combine and serve cold
Scratch Catering's Stuffed Jalapenos
*Always wear disposable gloves when chopping, prepping, and working with peppers
Remove steams from jalapenos by twisting them off.
Wash the peppers well.
Slice in half long ways
Using a tomato corer remove the seeds and clean the inside of the pepper.
Fill with selected filling from below
Grill and Enjoy
Cheese Stuffed Jalapenos
Mix together 8 ounce block of cream cheese, and 8 ounces of Sharp Cheddar, fill each jalapeno half with the cheese mixture and top with additional cheese, grill the jalapeno halves until the cheese atop is melted and the stuffed jalapeno is heated through. Serve with a Cran-Raspberry Dipping Sauce.
Cran-Raspberry Dipping Sauce
Using Scratch-made or store bought Cranberry sauce, and raspberry jam, add one cup of whole berry Cranberry sauce to a bowl.
Meanwhile, in a sauce pan heat 1 cup of raspberry jam and strain through a fine mesh strainer to remove the tiny seeds.
Add Raspberry and Cranberry sauce together and stir to combine.
Serve with Cheese Stuff Jalapenos
Cheddar & Bacon Stuffed Jalapenos
Fill the cleaned Jalapeno cavity with shredded Sharp Cheddar Cheese, and top with pre-cooked bacon pieces. Grill the stuffed jalapeno halves until the cheese is melted and the stuffed jalapenos are heated through. *Serving Suggestion- serve with Ranch on the side.
Cheeseburger Stuffed Jalapenos
In a skillet Brown 1 pound, ground Angus beef, with 1/4 diced Onion, 1/2 teaspoon minced Garlic, and 1/2 teaspoon Kosher Salt, cook meat throughly and drain off excess fat.
Transfer Meat mixture to a bowl, and stir in 1/2 cup Ketchup.
Fill the cleaned Jalapeno cavity with meat mixture, and top with shredded cheese.
Grill the stuffed jalapeno halves until the cheese is melted and the stuffed jalapenos are heated through.
Scratch Catering's Mexican Street Tacos
Marinated and Slow Cooked Shredded Beef: served with crumbles of Queso Fresco, Fresh Chopped Cilantro, and either Salsa Verde, or Salsa Roja, on soft quick fired soft corn tortillas.
(Set it up and and everyone builds their own creation!)
Simple Salsa Verde
Remove Husks, Wash and half 10 Tomatillos
In a medium sauce pan combine Tomatillos, 1/4 white onion, 1/2 teaspoon Minced Garlic, I Sereno Chili, add enough water to cover the tomatillos and bring to a boil. Reduce flame to a medium and simmer mixture until Tomatillos have softened. Remove from heat and add contents of saucepan to a blender and puree mixture. Add Kosher Salt to taste.
Simple Salsa Roja
Wash and half 7 Roma Tomatoes
In a medium sauce pan combine Roma Tomatoes, 1/4 white onion, 1/2 teaspoon Minced Garlic, 3-4 dried Chiles de árbol, add enough water to cover the tomatoes and bring to a boil. Reduce flame to a medium and simmer mixture until Tomatoes and dried chiles have softened. Remove from heat and add contents of saucepan to a blender and puree mixture. Add Kosher Salt to taste.
Scratch Catering's Marinated & Slow Roasted Shredded Beef
(For this recipe i use a bone in beef roast, its okay to stack these roasts or braise more than one at a time in the same pan as well, cooking time may vary)
In a blender puree 5 chipotle peppers in adobo sauce with 1-28 oz can of diced tomatoes.
Slice one onion into rings and place on the bottom of a roasting pan
Place Beef Roast on top of onion rings, liberally salt the meat and cover in Chipotle-Tomato Mixture, add a bay leaf to the pan, and cover pan tightly with parchment lined foil. Place pan in a 300 degree oven, and cook for 6-8 hours, or until meat is tender and easily comes shreds with a fork.
Find out more about Scratch Catering here: www.ScratchCateringServices.com
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