Bronco Bites: Eating the Eagles


2013-09-05 14.58.44

If you guessed the Philadelphia Eagles as the answer to the question: Who’s coming to Denver for dinner? you’d be right. I’ve got three food theme suggestions that should fit the bill for Sunday’s game. One is a bird, another a local food group and the third, well, it has Bacon in it so it must be good. Ready? Here we go!

First up is a starter. I’ve been wanting to try this one ever since I first saw it. It has two of my favorite flavors in it: Bacon and Avocado.

Bacon Avocado Cups with Balsamic Glaze

This recipe serves 2-4, and can easily be cut in half, doubled, etc.

  • 2 avocados

  • 4 slices of bacon, cooked

  • fresh lemon slice

  • 3 Tablespoon butter

  • 1 Tablespoon of balsamic vinegar

  • 1 tsp minced garlic


Cut the avocados in half lengthwise and remove the pits. Rub the insides of the avocado with a few drops of lemon juice from a fresh lemon slice (If you are eating these right away, you can leave out the whole lemon part – the lemon just helps keep the avocado from turning brown). Crumble the bacon and stuff it into the avocado half where the pit was – use one piece of bacon per avocado half.

Over low heat, melt the butter, balsamic and garlic. Stir constantly for about a minute or two until the mixture is boiling. As soon as it boils, remove from heat and drizzle all over the avocado halves. Enjoy!

Easy-peasy right? Okay, on to the next one. I hope you brought your appetite.

Now since I have never been to the City of Brotherly love, I went to a source that is familiar with the local fare. I went with a Third Generation Steak Master by the name of Rick Olivieri of Rick’s Steaks in Philadelphia to set us all straight on the building of an…

Authentic Cheesesteak Sandwich


Per sandwich, you will need:

  • 5 oz. Sliced Chip Steak

(For the authentic cheesesteak it is recommended that you use real steak from a butcher, NOT a processed meat product)

  • 8” long Italian loaf or hoagie roll

  • 1 oz. cheese (American, Provolone, Pepper Jack or Cheez Whiz)

  • 1/4 cup of sweet onions

Optional toppings may include:

  • Sweet Peppers

  • Hot Peppers

  • Pickles

  • Marinara Sauce

  • Hot Sauce

  • Ketchup

  • Salt/Pepper

Prep Instructions

If you desire cooked onions on your sandwiches, you should start them first! Dice approximately 1/4 cup of onions per sandwich. Saute them in a small amount of vegetable oil until caramelized (about 10 minutes).

If you want cooked vegetables on your sandwich, heat thoroughly before adding to the finished sandwich for best taste.

Cooking Instructions

For best results use a stove top or electric griddle.

Start with a cold griddle. Spray with nonstick vegetable spray.

Heat grill until hot, then reduce heat to Med/High.

Lay partially frozen (easier to separate) whole steak slices on the griddle in columns. Add a small amount of water to the griddle around the meat.

After 30 seconds, flip each piece of steak over and cook until meat is no longer pink. Do not add more water unless the meat is sticking to the griddle.

Remove promptly, so as not to overcook the meat.

Lay 5oz. of steak on each roll in WHOLE slices. Top with cheese, and any other toppings that you desire.

Note: If you’re using Cheez Whiz, don’t use too much or it can overpower the taste of the sandwich.

Season with salt and pepper to taste.

Dig in!

Now if you like something a little more upscale and extravagant, here is an apt suggestion with how to deal with the birds.

Spicy Maple Chicken Breasts


  • 1 Tomato

  • 1 Cup water

  • 4 oz. pancake syrup

  • 2 Tablespoons chicken seasoning (used Montreal Chicken)

  • 1 Tablespoon chopped garlic

  • 2 Pounds boneless, skinless chicken breasts cut into strips


Puree tomato and water together and add to a large cooking pot

Add to your pure mixture the syrup, chicken seasoning, and garlic and and bring to a boil over high heat.

Add chicken to pot, turn heat down to low, cover and simmer 5 minutes. Uncover and cook 20 minutes more until chicken is cooked through.

Transfer chicken to a platter and continue cooking until liquid thickens to form a glaze, about 10 more minutes.

Add the chicken back to pot and toss to coat well.

If you do this with wings you can heat your oven broiler and broil till crisp for about 5 minutes but that will overcook the breast pieces.

Serve over rice.

That’s what’s on the menu this week as we watch our team move to 4-0.

Until then. Good eats and…

Go Broncos!

– Kaptain Kirk

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