I think we can agree some days, weeks, months, and even years have been more difficult than others. Some obstacles seem too large to over come or we might be too broken down to keep fighting the fight. In the real world, I like to believe all people are capable of over coming the monkey that might be on their back sooner or later. The guest on my show today will be one person I’m putting in the category. Today’s show was taped two years ago. Billy Cundiff was my guest and we taped a few weeks before the AFC title game. At the time, Billy was the place kicker for the Baltimore Ravens. While taping together Billy and I hit it off. Very bright, funny guy who is a bit of a foodie. We enjoyed preparing a southwestern themed meal. As the weeks lead up to the championship game, my daughters and I were so excited to watch after having just met Billy. I can vividly remember watching the game in my kitchen and being very excited as the Ravens were playing the Patriots. Let’s just say I think one of the teams wayyyyyyy more than the other. Long story short, with 15 seconds left on the clock, Billy ran on the field for a 32 yard field goal for the win. Billy missed. Talk about the wind being knocked out of you. I could barely breathe so I couldn’t imagine how Billy felt. The girls and I were in complete shock. Now that Billy was my new friend, I reached out to him and his wife to see how they were doing. What I can tell you is Billy had a very strong sense of self. Even with the intense media criticism, Billy was not going to be beaten down. Kudos. Recently, I reached out to Billy to see how thing are going, but no response. I guess we weren’t that close of friends. So check out today’s show and some yummy recipes :)
I first met Billy at the Ravens training facility in Owings Mills, Maryland.
Billy was well versed in cooking. I was impressed.
Billy with the kids…they are babies :)
Green Chicken Enchiladas
4 chicken breast
Adobe brand season salt
10 tomatillos, husked and rinsed
2 poblano chilies, coarsely chopped
2 jalapeno chilies, chopped
1 small red onion, chopped
3 cloves garlic
3 tablespoons canola oil
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh cilantro
1 tablespoon honey
3 cups store-bought salsa
2 cups sour cream
2 cups shredded taco style cheese
16 (8 inch) flour tortillas
1. Pre-heat oven to 400 degrees
2. Toss the tomatillos, poblanos, jalapenos, onion, and garlic in the oil on a baking sheet and season with salt and pepper. Roast, turning once, until the vegetables are golden brown and soft, 20 to 30 minutes. Let cool slightly.
3 Transfer to a food processor and process with the cilantro, adding a little water if necessary to adjust the consistency, until pureed. Season with the honey and additional salt and pepper if needed.
4. For quick prep, slice chicken breast in half season with olive oil and adobe season salt. Roast in a 350 degree oven for 25-30 minutes.
5. In large bowl, mix sour cream with 1 cup of green sauce.
6. Allow chicken to rest. Chop chicken into bite size pieces and toss in sour cream/green chile sauce mixture.
7. Spread 2 cups of salsa on the bottom of 13×9 baking dish.
8. Place a dollop of chicken mixture in the center of tortilla and roll like a cigar
9. Lay all enchiladas in baking dish with sea, side down.
10. Bake at 350 degrees for 30 minutes
11. Add shredded cheese to the top and place under broiler for 3-5 minutes until cheese is bubbling
Here’s a new recipe I’m throwing in the mix……
Pizzaburger with sauce
1 lb ground beef
1 lb ground spicy Italian sausage
1/2 lb thinly slice provolone cheese
2 cups shredded mozzarella
1 cup grated Parmesan cheese
8 Kaiser rollers
1/2 cup grated yellow onion
1/2 grated carrots
2 28 oz cans of San Marzano tomatoes
1 can crushed tomatoes
1 tbsp. minced garlic
1 tbsp. Italian Seasoning
1 1/2 tsp red pepper flake
1/2 tbsp. onion powder
1/2 tbsp. garlic powder
1/3-1/2 cup sugar
salt and pepper
1. In food processor or by hand mix ground beef and sausage until meats are completely incorporated. Form into 8 patties. Place in refrigerator.
2. In a Dutch oven drizzle olive oil on a medium heat. Add onions and carrots. Cook until soft and add minced garlic. Cook for a minute.
3. Add all other ingredients to the Dutch oven and bring to a boil. Turn down to low and allow to cook ideally an hour- 2 hours.
4. Once you’ve cooked the sauce down, use an emergent blender to smooth our sauce. You can use a food processor or up right blender, but be very careful when blending hot foods.
Put a towel over top of the blending appliance.
5. Take burgers out, allow them to come to room temperature. On butter griddle, grill burgers. About 4 minutes per side. Add desired cheeses and melt.
6. I grill my rolls on a butter griddle as well…
Check out our show together…..
Remember……Who Do You Want In Your Kitchen On Game Day!!