Though TCU’s men’s basketball team may have suffered some serious losses this season, nothing beats head coach Jamie Dixon’s go-to game day dishes.
Empty courts and blank brackets took the place of March Madness last spring as the men’s college basketball tournament was suspended because of COVID-19. With the return of the event this year, Chef Michael Smith with TCU Dining by Sodexo is eager to share some exciting new flavors to match the energy abounding on and off the court.
“Whether you’re at an event or watching it on TV,” he says, “it’s a very electric and charged atmosphere. You need some food that can really rise to that occasion.”
Just because TCU is missing out on the Big Dance this year doesn't mean we can't still partake in some good, game day grub. Just in time for tipoff on Thursday, Smith shares Coach Dixon’s favorite Cowboy Caviar, along with three more recipes to make this March Madness.
Cowboy Caviar
Ingredients:
1 cup corn kernels, fresh or canned
1 cup Appaloosa Beans, available at specialty stores or online
1 cup black beans
1 cup tomatoes, diced
1 cup avocado, diced
1/4 cup red onion, diced
1/2 cup red pepper, diced
4 cloves fresh garlic, chopped
3 ounces fresh lime juice
1 tablespoon olive oil
1 tablespoon cilantro, diced
1 teaspoon dark chili powder
1 teaspoon cumin
1 tablespoon local honey
1/4 teaspoon red chili flakes
Salt and pepper to taste
Directions:
If using fresh corn, roast corn in 350-degree oven or over grill until just turning brown on some kernels. Cut corn kernels off cobb and reserve. If using canned corn, drain all liquid. Soak Appaloosa Beans overnight and discard any that float. Cook for 30 – 40 minutes until soft, drain and reserve. Repeat this process for black beans. Dice remaining ingredients and combine in small bowl. Mix corn and beans with diced vegetables. Top with lime juice and olive oil and mix. Sprinkle cilantro, chili powder, cumin, honey, and chili flakes over ingredients and mix gently. Season with salt and pepper.
Texas Hot Shrimp with Okra Pickles, Tater Tots, Scallions, and Queso Blanco
Texas Hot Shrimp with Okra Pickles, Tater Tots, Scallions, and Queso Blanco
For the queso blanco:
4 tablespoons butter
3 tablespoons flour
2 cups milk
1 1/2 cups Monterrey Jack cheese
2 tablespoons cilantro
1 teaspoon garlic salt
1/2 teaspoon dark chili powder
For the Texas hot shrimp:
2 cups panko breadcrumbs
16 jumbo shrimp
1/2 cup flour
2 eggs beaten
Vegetable oil for deep frying
For the shrimp spice mix:
4 tablespoons Cajun spice
1 teaspoon cayenne pepper
2 tablespoons jalapeño powder
6 tablespoons dark chili powder
2 tablespoons Old Bay seasoning
1 teaspoon granular garlic
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon Lawry’s seasoned salt
1 teaspoon dried thyme
2 teaspoon dark brown sugar
3 tablespoons smoked paprika
For the queso blanco: Combine butter and flour and whisk until thick. Add milk and combine until heated. Melt cheese into milk mixture. Add cilantro, garlic salt, chili powder and combine. Hold warm until ready to serve.
For the tater tots: Cook tater tots according to package instructions. Hold tater tots until ready to serve.
For the Texas hot shrimp: Dredge cleaned shrimp into flour, then egg, and then panko breadcrumbs. Bring vegetable oil to 350 F, drop shrimp into oil and cook for 4 – 5 minutes until heated through. Transfer shrimp to a rack to cool. Combine shrimp spices in a small bowl. Add one cup of cooking oil to shrimp spice and mix thoroughly. For service, dip cooked shrimp patties into spice mixture and combine with tater tots.
To serve: When ready to serve, add tater tots to serving dish or casserole. Top with spicy shrimp tossed in oil mixture. Drizzle with queso blanco. Garnish with okra, pickles, and sliced scallions
Chili Rubbed Filet Mignon Bites with Gorgonzola Butter Mashed Potatoes and Crispy Onion Straws
Chili Rubbed Filet Mignon Bites with Gorgonzola Butter Mashed Potatoes and Crispy Onion Straws
Ingredients:
2, 6-ounce filet mignon steaks
3 ounces crumbled gorgonzola cheese
1 pound russet potatoes, peeled
1/2 cup whole milk
1/2 cup butter
3 tablespoons chives, chopped
1/2 small onion, sliced thin
1 cup flour
Salt and pepper
Vegetable oil for frying
Directions:
Grill or pan roast filet steaks until desired temperature. Boil potatoes until cooked through and mash with fork or potato ricer. Add milk, butter, chives, and gorgonzola cheese to potatoes. Cut onions thin and soak in milk. Heat oil to 350 F. Season flour with salt and pepper, and dredge onions in flour. Deep fry until golden brown. Spoon mashed potatoes on plate. Cut steaks into bite size portions. Place steaks over mashed potatoes and top with crispy onions
Patron XO Café Adult Milkshakes
Patron XO Café Adult Milkshakes
Ingredients:
16 ounces dark chocolate ice cream
2 ounces Patron XO Café Liqueur
4 ounces chocolate milk
2 ounces chocolate sprinkles
Whipped cream
Directions:
Mix all ingredients in a blender until smooth. Pour into 4 – 6 ounce serving glasses. Top with whipped cream and chocolate sprinkles. Enjoy!
