A lot of things changed in 2006. The season that REALLY put Boise State on the map ended in one of the greatest games in college football history as Boise State defeated Oklahoma 43-42 on this awesome play:
And, for me it was a year of change as well. After working as a Culinary Training Leader for Chili’s for 13 years, where most of my time was spent traveling the world teaching people how to cook Baby Back Ribs, It was time for me to stop traveling and settle down. My daughter was born that year, and it was important for me to find a job where I could be home with her. Unfortunately, Chili’s did not have any management opportunities in Boise, and I didn’t want to re-locate, so I took a management job with On The Border Restaurant. This was an awesome opportunity for me at a point in my life when I really needed it, however I had to travel to Colorado for six weeks for training – during December 2006/January 2007. My entire family was going to make the trip to the Fiesta Bowl, and I figured I was going to have to watch the biggest game in Boise State history by myself in my hotel room. Luckily for me, a co-worker at Chili’s who I had opened a lot of restaurants with lived in the Denver area where I was training, and we discovered that his house was actually right down the road from my hotel. His girlfriend was from Boise and went to Boise State as well, so it worked out well for us to have a watch party at his house for the Fiesta Bowl. Instead of watching by myself in a lonely hotel room, I was going to be with good friends who would be cheering along with me. So what does this all have to do with this weeks Feedbag? Well that friend, Casey Taylor, is now the Director of Operations at Masterpiece Delicatessen in Denver, and is an incredible chef. I figured since I don’t know much about Colorado Cuisine, I would reach out to Casey for an awesome recipe for us to tailgate/tablegate with while watching Boise State vs. Colorado State. Enjoy, and if you are ever in the Denver area stop by the Deli!
GREEN CHILE CHEESE BISON BURGERS
How do you cram as much hop & malt flavor and aroma as possible into a beer but make it crushable too?
Oskar Blues’ Mama’s Little Yella Pils is an uncompromising, small-batch version of the beer that made Pilsen, Czech Republic, famous. Unlike mass market‚ “pilsners‚” diluted with corn and rice, Mama’s is built with 100% pale malt, German specialty malts, and Saaz hops. While it’s rich with Czeched-out flavor, its gentle hopping (35 IBUs) and low ABV (just 5.3%) make it a luxurious but low-dose (by Oskar Blues standards) refresher.
Ah crushable beer! For those who don’t know this means you can drink a bunch of it and still make it to the end of the game!
Casey also suggested a squeeze of lime in this. You get a refreshing lime taste without the overpriced skunk of Corona!
LIQUOR/SHOT OF THE WEEK: JAGER AND RED BULL
A little more nostalgia here. When Casey and I were watching the Fiesta Bowl we started taking shots every time Boise State scored. I asked him if he remembered what we were shooting. Obviously all those scores/shots and all these years later have made our memories a little fuzzy, but he thinks maybe we were doing Jager and Redbull, which seems about right for that period of time. I wont even bother giving you this recipe. If you can’t figure it out you shouldn’t be drinking!
(Side note: Casey’s girlfriend was doing shots with us as well while we watched. By halftime she was done for, and at that point we were up 21-10 and dominating. She went to bed and missed the rest of the game and all the drama!)