Great Gridiron Fare
Step up your game-day menu with a sizzling recipe from celebrity chef Michael Symon. His burger has a secret ingredient that turns ordinary tailgate food into championship fare – pork.
“Pork is a great protein to cook for lots of reasons – every cut tastes great and it’s extremely versatile,” said Symon. “I actually love to layer pork on pork – it adds texture to the dish and provides even more depth of flavor. That’s a huge reason why I’m such a pork fan – you can use various cuts on their own or combine them into one fantastic dish.”
This season, Michael is opening up his playbook for cooking up a winning tailgate:
- When creating the prefect football feast, a little goes a long way. With just a couple pork cuts, you can create a wide variety of crowd-pleasing dishes like Symon’s three-in-one recipe for a Porky Burger. Have the succulent pulled pork and tender pork burgers on their own, or combine them with a few zesty garnishes to create one mouth-watering masterpiece.
- Just because you’re hosting the party doesn’t mean you’re responsible for making all the dishes. Turn your tailgate into a potluck and have your guests bring their favorite pork-inspired dish. With pork’s versatility, you’re guaranteed to keep drawing a crowd all season long.
- Whether you’re tailgating in the parking lot or at a backyard barbecue, make sure the food is ready at least two hours before the game. This will allow for plenty of time to eat and clean up before kickoff. No one wants to be doing dishes at game time or carrying a plate for the walk to the stadium.
The National Pork Board is offering a free brochure on a favorite go-to cut for tailgating, the pork shoulder, with videos and tips at http://www.theotherwhitemeat.com/. You can also follow them on Facebook at facebook.com/TheOtherWhiteMeat and on Twitter @AllAboutPork.
Michael Symon’s Porky Burger
Topped with Spicy Pulled Pork, Pickled Onions and Cilantro
Ingredients:
2 pounds 96% lean ground pork
3 cups pulled pork, in juices (about 12 ounces pulled pork)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 potato burger buns, split or brioche burger buns
6 1/2-ounce slices Gruyère cheese
1/2 cup pickled red onions or very thinly sliced red onion, separated into rings
1/2 cup cilantro leaves
Top the pork patties with cheese. Cover grill and grill about 30 seconds or until the cheese is melted.
Place burgers on bun bottoms. Using a slotted spoon, spoon pulled pork on top of burgers. Top with onions, cilantro and bun tops.
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>This would be ever so good alongside a cup of Michael Symon's fantastic Spicy Tomato and Blue Cheese Soup which can be found on Leite's Culinaria (http://www.leitesculinaria.com). This Saturday sounds like the perfect time to give this a try. Go Tigers!