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News Releases
September 30, 2009
Chefs at Loews Hotels and Hard Rock Hotel at Universal Orlando Catch Football Food Fever
View Top Secret Playbook of Great Tailgating and Football Watch Party Recipes
Orlando, FL - (October 1, 2009) – The chefs at Loews Hotels and Hard Rock Hotel at Universal Orlando want to know: Are you ready for some football food?
Gridiron gastronomes should get ready to be happy because Loews’ sports-loving chefs have compiled a playbook of their most tantalizing recipes for tailgating this season.
Try the Sack ‘em Steak Wrap from Loews Royal Pacific Resort’s Executive Chef Nando Belmonte or sink your teeth into the All-Pro Parmesan Piccata Burger from Executive Chef Herve Cuyeu at Loews Portofino Bay Hotel. Hard Rock Hotel’s Executive Chef Douglas Chin throws in his Grilled Tandoori Chicken Skewers to round out a starting line-up of winning recipes for tailgating or football watching parties this fall.
The starting lineup features:
Sack ‘Em Steak Wrap
From Executive Chef Nando Belmonte
Loews Royal Pacific Resort at Universal Orlando
Ingredients:
1½ lb steak sandwich meat, sliced thin
1 cup caramelized onions
1cup shiitake mushrooms
8 slices provolone cheese
4 each 12” tortilla wrap
½ cup tomato cream cheese
¾ cup shredded romaine lettuce
½ cup chimichurri aioli
Salt and pepper to taste
Serves 4
Method:
Sear beef on a hot griddle or very hot sauté pan. Cook until desired temperature. Add already cooked mushrooms and onions. Season well and divide into 4 equal portions. Place 2 slices of cheese on each portion and let melt. Warm tortillas until pliable. Spread each tortilla with 1 tablespoon of tomato cream cheese. Place steak on top of tortilla and top with shredded romaine and chimichurri aioli. Roll up burrito style and serve.
Chimichurri Aioli
(make in advance)
Ingredients:
½ cup cilantro
¼ cup parsley
¼ cup shallots
¼ cup garlic
3 tablespoon lime juice
4 tablespoon canola oil
2 tablespoon honey
1 cup mayonnaise
Salt and pepper to taste
Method:
Place all ingredients except for mayonnaise in a blender and puree until smooth. Place mayo in a mixing bowl and fold in the herb mixture. Season with salt and pepper. (Note: Can be prepared day in advance. Store in air-tight container.)
Tomato Cream Cheese
(make in advance)
Ingredients:
6 Roma tomatoes
6 cloves garlic
3 Tbsp olive oil
¼ cup basil (fresh)
½ cup oregano (fresh)
1 lb cream cheese
Salt and pepper
Method:
Slice tomatoes in half and place in a mixing bowl. Crush the garlic cloves and add to tomatoes with the olive oil. Season with salt and pepper. Toss to coat everything with oil. Turn tomatoes out onto a baking pan and roast in a 350°F oven until soft and garlic is cooked. Remove and let cool completely before placing in a food processor with basil and oregano and pulsing into very small chunks. Blend with cream cheese and adjust seasoning to taste. (Note: Make ahead of time and store in air-tight container.)
All-Pro Parmesan Piccata Burger
From Executive Chef Herve Cuyeu
Loews Portofino Bay Hotel at Universal Orlando
Ingredients:
1 lb ground beef
2 tablespoons minced shallots
¼ cup freshly grated parmesan
2 tablespoons capers
1 teaspoon minced cooked garlic
2 tablespoons of lemon juice
Olive oil
Thin slices of parmesan cheese
4 ea buttered, grilled Ciabatta buns
½ teaspoon salt & pepper
Method:
In a mixing bowl, combine the ground beef with the fine chopped shallots, grated parmesan cheese, finely chopped capers, minced garlic and fresh chopped herbs. Sprinkle with lemon juice and olive oil.
Mix well by hand, using gloves for two minutes, then portion into 4 oz patties, grill to your preferred temperature and do not forget to add the sliced parmesan for the finishing Italian touch.
Grilled Tandoori Chicken Skewers
From Executive Chef Douglas Chin
Hard Rock Hotel at Universal Orlando
Ingredients:
2 lbs. boneless chicken breast, cut into 2-ounce strips
Marinade:
1 cup plain yogurt
1 small onion
1 large onion, chopped
2 garlic cloves
½ lemon, juiced
2 teaspoons chopped cilantro
½ teaspoon paprika
½ teaspoon curry powder
½ teaspoon dry ginger
¼ teaspoon freshly ground black pepper
¼ teaspoon cinnamon
Pinch ground cloves
Method:
Combine all marinade ingredients in blender and blend until smooth. Pour over chicken skewers and marinate four hours in refrigerator before departing for tailgating party. Be sure to pre-soak skewers in water for at least one hour before skewering the chicken strips.
Tzatziki Dipping Sauce
Ingredients:
4 ounces cucumber (grated and strained)
1 scallion, chopped fine
1 cup plain yogurt
5 ounces sour cream
½ lemon – zest and juice
½ tablespoon fresh dill, chopped
1 teaspoon fresh oregano, chopped
1 teaspoon granulated garlic
Pinch cayenne pepper
Kosher salt to taste
Method:
Lightly season chicken skewers with kosher salt and grill to 165º. Keep the wooden skewers off the direct flame or cover that area of the grill with a strip of foil to prevent burning. Serve Tandoori style chicken skewers with Tzatziki sauce.
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Media Contact:
Jennifer Hodges
jhodges@loewshotels.com
407.503.9090
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