Big Game Recipes
The NFL GameDay Cookbook will help you satisfy the hungriest fan from preseason to the Big Game! Ray Lampe, better known as Dr. BBQ, has put together 150 easy-to-make, lip-smakin’ recipes perfect for your gameday crowd.
So get off the sidelines and get ready to score a culinary touchdown with the NFL GameDay Cookbook!
Click here to order yours
San Francisco 49ers — Crabby Crab Cakes
From “The NFL Gameday Cookbook” by Ray Lampe, Dr. BBQ and published by Chronicle.
2 whole eggs
2 egg whites
1/2 cup chopped celery
1/2 cup chopped green onion
1 teaspoon minced garlic
1/4 teaspoon lemon zest
1 teaspoon hot sauce
1 cup oyster crackers, crushed
12 ounces jumbo lump crab meat
1/2 cup bread crumbs
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon paprika
1/3 cup olive oil
In a large mixing bowl whisk together the whole eggs and egg whites until frothy. Stir in celery, green onion, garlic, lemon zest, and hot sauce. Gently fold in crab meat, oyster crackers and bread crumbs until evenly mixed. Set aside. On a plate, mix flour, salt and paprika. Divide crab mixture into 6 mounds, form into balls then roll in flour mixture, place on a platter.
Cover with plastic wrap and refrigerate for 30 minutes. In a heavy large skillet, heat oil to medium high heat. Place crab balls in the hot oil, and mash top down with fork to flatten. Fry until golden, about 5 minutes per side.
Makes 6 servings
Baltimore Ravens — Steak Sandwiches on Garlic Bread with Grilled Onions
From “The NFL Gameday Cookbook” by Ray Lampe, Dr. BBQ and published by Chronicle
Any Game Day crowd will be happy to have you serve these.
1 large onion, halved and thinly sliced
3 tablespoons olive oil
1 stick butter at room temperature
½ tablespoon garlic powder
6 large Kaiser Rolls, split
6 thinly sliced ribeye steaks
Your favorite barbecue rub
In a medium skillet over medium high heat, heat the oil. Ad the onions and cook until golden brown, about 10 minutes. Transfer to a bowl and set aside. In a small bowl mix the butter with the garlic powder. Spread the garlic butter evenly on all the rolls. (This can all be done the day ahead.) Prepare your Big Green Egg for direct cooking at 450°F. Season the steaks on both sides with the rub. Grill the rolls butter side down quickly until golden brown. Transfer to a platter. Grill the steaks for 3-4 minutes per side or until medium rare. Place each steak on a roll and top with the grilled onions. You can cut the sandwiches in half for a big crowd.
Makes 6 sandwiches