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Recent posts by Eric Edholm
Football and food have a special and symbiotic relationship.
If the game’s on, chances are so is some kind of food.
But fans and players alike have graduated from the chip-and-dip days of yore. And everyone, it seems, is a foodie these days. And party platters are no longer for Super Bowl Sunday alone.
We asked five NFL players for the recipes they like the most, and they served up some delicious-sounding fare: three main dishes and two desserts.
It’s not just talk, either, apparently. Terrell Thomas’ reputation as a cook, for instance, has made its way around the Giants’ locker room.
“I haven’t tried his banana pudding,” teammate CB Corey Webster said, “but the boy can cook.”
So whether you’re feeding players or fans, coaches or armchair coaches, check out these players’ favorite recipes.
They are guaranteed to be good — whether or not there’s a game going on.
Falcons S Erik Coleman
Coleman: “My wife’s mom makes this pasta carbonara. It reminds me of the people I love — my wife and family.”
½ pound bacon, cut into small pieces
4 eggs, room temperature
¼ cup heavy cream, room temperature
1 cup grated Parmesan cheese
16 ounces dry fettuccine pasta
¼ cup butter, softened
¼ cup chopped parsley
ground black pepper to taste
Cook bacon until crisp. Drain on paper towels.
In medium bowl, beat together eggs and cream just until blended. Stir in cheese and set aside.
Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed.
Bills LB Akin Ayodele
Cuban “Ropa Vieja”
Ayodele: “I love Cuban food. I ate it all the time when I was in Miami playing for the Dolphins. I learned to love it when I was there. I also love sushi — Nobu (restaurant) is my favorite.”
1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar
Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover and cook on high for four hours, or on low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.
49ers OLB Travis LaBoy
LaBoy: “Even when 60,000 people are screaming in the stadium, I somehow can only hear my mom’s scream. This is her lasagna.”
1 box of lasagna noodles
1 large jar of Prego mushroom spaghetti sauce
1 small tub of ricotta cheese
1 bag of shredded mozzarella
1 small shaker of Parmesan cheese
1 box of frozen creamed spinach
1 pound of hamburger or turkey meat
Preheat oven to 375 degrees.
Follow directions on the box for cooking noodles but keep them a bit firm so they don’t tear.
Microwave the frozen spinach for one minute, then mix with the entire tub of ricotta cheese.
Cook meat and pour in the sauce.
Layer it as such — one layer of noodles, followed by one layer of ricotta-spinach mix, followed by one layer of mozzarella. Then sprinkle with parmesan. Repeat this layering. Top with noodles, enough sauce to cover the top and sprinkle entire thing with Parmesan cheese.
Bake for one hour. Cool before cutting.
Giants CB Terrell Thomas
Mom’s Banana Pudding
Thomas: “This is my mom’s banana pudding — it’s so delicious and sweet, just like her. I could lick the pan!”
1 heaping tablespoon flour
½ cup (or a little more) sugar
2 cups milk
1 tablespoon butter
¼ teaspoon vanilla
1½ boxes of vanilla wafers (crumble some throughout and on top)
3 to 4 ripened bananas
In a saucepan, mix flour and sugar. Then add eggs and mix well. Place on stove and slowly add milk — a little at a time — stirring constantly. Continue stirring until it has thickened. After it has thickened, add butter and vanilla. Not too much vanilla, as too much will make your pudding look chocolatey.
Layer the cookies and bananas (I crumble some throughout). You can refrigerate it overnight or not — some like it cold and some like it a little warm, but you should refrigerate it for a few hours until pudding is solid.
Seahawks RB Justin Forsett
Forsett: “Peach cobbler is one of my favorite things to eat. It’s my mom’s recipe, and I’ve never tasted one that’s better.”
1 teaspoon coconut flakes (optional)
1 teaspoon cinnamon
1 teaspoon nutmeg
½ stick butter
1 cup sugar
2 large cans peaches
1 or 2 cans crushed pineapple
1 cup sugar
4 teaspoon baking powder
1½ cups flour
1½ cups milk
a dash of salt
Preheat oven to 350 degrees. Mix filling ingredients together and boil for 15 minutes. In a separate, bowl combine ingredients for the batter. Mix well.
Melt 1½ sticks of butter in deep baking dish, then pour batter into dish. Pour fruit mixture over batter. Place in 350-degree for 45 minutes, or until golden brown and bubbly.
Serve warm with ice cream, if desired.