The NFL Gameday Cookbook by Ray Lampe aka Dr. BBQ is not exactly the kind of cookbook you would normally see on my bookshelf. After all, I am not a big NFL fan, nor am I much of a sports entertainer. However. When I saw this cookbook with the amazing ribs on the front, I couldn’t resist checking it out. Besides, isn’t there a big game coming up?
This quirky book is pure football from start to finish. With chapter titles like “The Equipment Room,” “The Game Plan,” “Super Bowls (soups),”, “The Play Book (entrees)”, “The Kick-off” (appetizers)” etc, you get right into the spirit of the game. Thrown in amongst the recipes are pages with the stats of every NFL team with information about the team, the stadium and Dr. BBQ’s suggestions for food appropriate for watching that team. For instance, for an Arizona Cardinals game (I picked them simply because I live in AZ), you may want to eat Grilled Avocado halves, Barbecued chicken nachos, Fresh breakfast burritos, Catfish tacos, Spicy spareribs, Loaded cornbread casserole and a plate of melon. Each team menu is locale oriented.
There are only pictures in the center of the book. They feature mouthwatering photos of a smattering of dishes. My favorite is this macaroni and cheese soup. The nutella rice crispy bars don’t look too bad, either. I am always in favor of photos. The more I can see the dishes, the more apt I am to try to make them. I do wish there were more pictures in this book.
You will not just find finger food in this cookbook. There are full-blown entrees like pot roast and ribs. There are soups, salads (do men watching football really eat salad?), desserts, drinks, and even a few breakfast treats. I believe Dr. BBQ expects die hard football fans to focus on their game all day long.
So, there you have it. A fun, different book for the football maniac in everyone’s lives.
This soup is everything a homemade macaroni and cheese should be. It starts with a roux and it contains bacon and sharp cheddar cheese, though if you are a one that uses a combination of cheeses, that would work, too.
1. Info for Macaroni and Cheese Soup
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Macaroni and Cheese Soup
- 10 strips bacon (I used the precooked crumbles – about a handful (2/3 cup)
- 1 onion, minced
- 2 cloves garlic
- 3 Tbsp olive oil (only if you aren’t cooking the bacon)
- 1 14 ounce can chicken broth
- 1 tsp dry mustard
- 1 tsp chili powder
- 1½ cups macaroni, cooked (that’s 1½ cups uncooked noodles that are then cooked)
- 3 cups milk (I used 1%)
- 1 pound grated sharp cheddar cheese (4 cups)(I used ½ mozzarella because that’s what I had)
- Cook bacon in a Dutch oven.
- Remove bacon when crisp to a plate to drain.
- Saute the onion in the bacon grease (if there is more than 3 Tbsp grease, drain some off first) over medium heat.
- When the onion begins to get soft, add the garlic and continue to cook until the onion turns slightly golden in color.
- Stir in the flour and continue to cook, stirring constantly.
- Slowly add the chicken broth, stirring to keep smooth.
- Add the dry mustard, chili powder and pepper.
- Continue to stir while mixture reaches a simmer.
- Add the milk and macaroni and return to a simmer, stirring often.
- Add the cheese and bacon.
- Stir until cheese melts.
- (Note: leftovers will thicken slightly in the fridge, but are great reheated in the microwave).