Did you catch that game last week? Talk about a tale of two halves. If you only caught the second half you caught quite a show. This week our nemesis Manning, the older other brother, is coming to town wearing new colors. I’m sure you saw Peyton world tour during the offseason? Helicopters, blog reports of secret passing evaluation meetings and a tearful dismissal from the colts? He’s looked great and rusty all in the same game. Who knows what we’ll get this week but I’m betting it’ll be a strong efort.
This week will be interesting. Our OL line did their job last week, the zebras were less of an issue or a non issue so we’re back to can the defense do a good job today? I think the D will do just enough and our offense builds on last weeks efforts to make this a solid W.
So, what’s the game food? Glad you asked. Today is based around a slow cooked bottom round roast.
Bottom Round Roast
3-5lb bottom round roast – I got mine at a butcher display and it has a string tied around it.
6 cloves of garlic
dried smoked jalapenos – or another hot pepper rub
peel the garlic and using a small cut, insert the garlic into the meat so it’s towards the middle. Make sure the garlic is spread around the meat so that the flavor is properly dispersed. Rub the top of the meat with the dried jalapenos. Wrap in aluminum foil and cook for 3.5 hours at 210. After 3.5 hours take out, cut off the string and slice into 1/4 inch thick slices. Put back into the foil with all the drippings and cook for another hour at 210.
Red potatoes washed and quartered – they’re small so I like 2 per person
Olive oil for the frying pan
Fresh garlic – shredded
Hot pepper – dried crushed, fresh or something like Tiger’s Teeth.
Cook the potatoes till just about done. They should be turning golden and be soft when you put a fork through them. Sprinkle the dried herbs mixing the potatoes around to ensure they have good coating. Add the garlic and hot peppers. Cook for a few more minutes to seal the spices and remove from heat.
Corn on the Cob
I found some corn so I’m doing up a grilled corn. I’ll peel the corn, rub with a little olive oil and cook on medium. Turn every few minutes and it should be done in about ten minutes.
I’ll be enjoying with a farmhouse red. Hope you enjoy too.