Wednesday, November 16, 2011

Week 10: A Rexican Rout

“Yeah, we got no chance.” - Rex Ryan, East Rutherford, NJ, 11/13/11.

Granted, he said this after the game and he was referencing the Jet’s chances of winning the division, but I don’t let little details like those spoil my good time.  In Lauraworld, he confirmed the well known rumor that the Jets do, in fact, suck.

The Pats annihilated the Jets and took over the top spot in the division with Brady pulling down a 3 TD/329 yard game and claiming several new records.

- 40th game with over 300 yards, tied for 8th place with Joe Montana
- Tied with Drew Brees as the only players with 3,000 yards in the first 9 games of the season.
- Teamed up with Belichick to break Don Schula and Dan Marino's record as the winningest Coach/QB team since 1966 with 117 wins.

Add to all this the fact that Sanchez was sacked 5 times (Shout out to Andre Carter!) and Ochocinco decided to earn a small percentage of his paycheck and the game was almost too good to watch.  Almost. :)

For our time honored tradition of creating our Game Menu based on our opponents or their hometown, we used the two people most responsible for the Jets suckiness, Sexy Rexy and his spicy food loving companion, QB Mark Sanchez.  In case you, the reader, haven’t personally spent hours researching the favorite foods of people you hope never to meet, let me assure you that I found numerous articles regarding Sexy Rexy’s love of Mexican and his former 7,000 calorie a day diet.  (In his defense, he has since shed a person or two from around his middle.)  Apparently he loves it so much the team has dubbed it “Rexican Food.”  Mark Sanchez was even easier to research since he wore a Taco Bell hat on Hard Knocks and has admitted to a love affair with their Chicken Burrito.  In honor of these two we created our own version of Taco Bell’s Chicken Burrito and paired it with some Chili Lime Corn.

OB Chicken Burrito
Lime Marinated Chicken with Mexican Rice and Homemade Avocado Ranch Sauce

Lime Chicken

  • ½ Cup Lime Juice
  • 6 Tablespoons Soy Sauce
  • ¼ Cup Vegetable Oil
  • 2 Tablespoons Sugar
  • 2 Tablespoons Fresh Oregano, chopped
  • 1 Tablespoon Fresh Rosemary, chopped
  • 1 Tablespoon Minced Garlic
  • 1 ½ Tablespoons Chili Powder
  • ½ teaspoon Cayenne Powder
  • 8 Boneless Skinless Chicken Breast

1. Combine all ingredients and let sit overnight.  Grill or Bake chicken until done.  

Avocado Ranch Sauce/Dip

  • 16 Ounces Sour Cream
  • 8 Ounces Low Fat Cream Cheese
  • 1 Package Dry Ranch Dressing Mix
  • ¾ teaspoon Hot Sauce
  • ¼ teaspoon Garlic Salt
  • ¼ teaspoon Celery Salt
  • 2 Avocados, peeled and pitted

1. In a food processor, mix Sour Cream, Cream Cheese, Ranch, Hot Sauce, Garlic Salt and Celery Salt.  Transfer to a bowl and mash in Avocados.  Chill until serving.

Mexican Rice

  • 8 Ounces Tomatoes, Cored and Chopped
  • 1 Small White Onion, chopped
  • 2 Jalapenos, minced, divided
  • 1 Cup Long Grain White Rice
  • ¼ Cup Canola Oil
  • 4 Cloves Garlic, minced
  • 1 Cup Chicken Broth
  • 1 Tablespoon Tomato Paste
  • 1 ½ teaspoons Salt
  • ½ Cup Fresh Cilantro, chopped
  • 1 Lime

1. Preheat oven to 350.
2. Process the Tomato and Onion in a food processor until smooth.  Reserve 1 ½ cups and discard the remaining mix.
3. Rinse Rice in a strainer.
4. Warm oil and cook rice for 6-8 minutes.  Reduce heat.
5. Add Garlic and ⅔ of Jalapenos, cook 2 minutes.  Stir in Broth, Tomato Mix, Paste and salt.  Increase heat to medium high and bring to a boil
6. Cover pan and bake 30 - 35 minutes, stirring after 15. Stir in cilantro and last ⅓ of the jalapeno before serving.  Serve with Lime Wedges.

Chili Lime Corn

  • 16 oz Corn
  • 1 Tablespoon Lime Juice
  • ½ - 1 Tablespoon Mayo
  • 1 teaspoon Chili Powder
  • Salt and Pepper to taste

1. Cook corn according to package if frozen.  If Fresh, cut off cob and saute.
2. Stir in Mayo and Lime Juice.  Stir in Chili Powder, the Salt and Pepper to taste. Serve warm.

Happy Cooking!

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