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Recipes

Below are the team recipes listed alphabetically.

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1 Barbecue Duck Spring Rolls with Chow-Chow
2 Beef Carpaccio Rolls with Apple Syrup
3 Blue Prawn Kielbasa, Seaweed Sauerkraut, blue potato pierogie, Caraway Bubbles
4 Boudin Blanc with Lentil Salad and Mustard Sauce
5 Braised Berkshire Pork Shoulder with Gremolata and Heirloom Chicories
6 Braised Lamb Shoulder
7 Braised Oxtail with Celeriac Mousseline and Black Truffle Vinaigrette
8 Braised Short Rib Meatballs with Wild Mushroom “Sunday Gravy” and Pecorino Toscano
9 Buttermilk Panna Cotta with Balsamic Macerated Strawberries & Almond Tuile Cookie
10 California Raisin Braised Duck Drummets
11 Chargrilled Wisconsin Smoked Mozzarella Cheese with Prosciutto, Swiss Chard and Anchovy Sauce
12 Cherry Wood Smoked Trout with Heirloom Tomatoes Organic Micro Greens and 35-Year-Old Balsamic Vinegar
13 Chez Henri Smoked Cod Chowder with Lobster and Chile Lime Butter
14 Chicken and Pomegranate Chili
15 Chocolate Pudding Cake
16 Chocolate-Cherry Tamales
17 Chocolate-Pecan Toffee Torte
18 Citrus Pickled Prawns with a Rice Bean Salad and Chimichurri Sauce
19 Citrus-Glazed Pork Cheeks with Parship-Chive Puree
20 Clam and Corn Chowder
21 Coriander Cured Duck Breast with Red Eye Gravy and Shafts Blue Cheese with Charred Corn Grits
22 Crab and Sweet Corn Bisque
23 Crawfish Curry
24 Deconstructed Sushi
25 Duck Confit Salad with Napa Cabbage, Macadamia Nuts and Ginger Vinaigrette
26 Duck Confit with Warm White Bean Salad
27 Dungeness Crab Salad Tower with Grapefruit and Avocado
28 Fresh Hawaiian Ahi Yukke, Japanese Eggplant, Thai Vinaigrette
29 Guava Glazed Duck Breast Tostada with Green Mango Relish and Cilantro-Lime Aïoli
30 Lamb Sliders with Tzatziki

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