Here are Chef Tom's favorite fresh and easy game day recipes:
BYU AND Utah State University approved Grilled Corn and Blueberry Salsa:
The blueberries do a great job of turning the salsa into BYU blue!
4 ears of corn – husked
2 tbs olive oil
1 jalapeno pepper
1/4 small purple onion – minced
1 cup of fresh blueberries
1 ripe avocado
Juice from one lime
1/4 cup coarsely chopped cilantro leaves
Salt to taste
Oil corn generously and place on a hot grill, turning every 5 minutes until cooked through (about 20 minutes total). Let cool, and then cut corn off of cobs using a sharp knife.
While corn is cooking, place jalapeno pepper on the grill and cook until skin starts to blister. Let cool, and then remove stem, seeds, and mince into small pieces.
Soak the minced onion in cold water for 5-10 minutes, let drain.
Peel the avocado and cut into 1/4″ chunks.
Combine all ingredients, and mix well. Add salt to taste.
Utah Man am I Watermelon Pico de Gallo:
A Ute fan? Here’s a fun and easy way to show your support!
2 slices of watermelon, each 1/2″ thick
1 cucumber, peeled and seeded, and cut into small pieces
1/2 of a Jalapeño, seeded and chopped into tiny pieces
2 Tbs of chopped cilantro
Whisper of red onion (approximately 1 Tsp)
Juice from whole lemon
1 Tbs honey
Put slices of red onion in a bowl of water, and soak for 15 – 30 minutes, drain and mince.
While onion is soaking, place watermelon slices directly on a hot grill and cook approximately 3 minutes per side, turning once. Let cool and then cut into 1/4″ size chunks.
Combine all ingredients and mix well. Salt to taste.
I'm not Sure Who to Vote For Grilled Baba Ghanoush:
And if you can’t decide which team is right? How about a white dip?
1-2 eggplants – totaling 2 lbs
4 cloves of garlic – with skin still on
Juice from one lemon
2 tbs tahini (sesame seed paste)
1/4 cup Extra Virgin Olive Oil (2 tbs olive oil to slather eggplant, plus 2 more to put in recipe)
Salt to taste
Cut top and bottom from eggplant, and cut in half. Slather cut side of eggplant with olive oil. Place cut side down on a grill over medium low heat. Cook until eggplant is relatively soft, and skin starts to peel away from the flesh. Remove and let cool for 5 to 10 minutes.
While the eggplant is cooking, place the cloves of garlic on the coolest part of your grill and cook until tender. Remove and let cool, then remove skin.
Scoop flesh of eggplant into a large bowl and combine with garlic. Mash with a fork until relatively pureed. Add tahini, lemon and olive oil and mix well to combine. Add salt to taste.
Combine eggplant, garlic, lemon juice, tahini and 2 tbs olive oil in a food processor, puree on pulse 8-9 times, until smooth. Add salt to taste.
Sprinkle with minced parsley and serve with pita chips.
Visit Chef Tom's website, www.cookwithtom.com, for more fresh and easy recipes!