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Family Game Day Foodie: AZ Cardinals vs. LA Rams

It's time for a game in foggy London town! Get your best store-bought British accent ready 'cuz this week we're taking some boring British food and giving it summa 'MURICA!

We brought a little bit of Los Angeles to the traditional dish of fish and chips and we gave their bangers and mash a big Southwest twist!

Los Angeles Rams Tofu Fish N' Chips

Prep Time: 10 minutes / Cook Time: 20 minutes / Servings: 4


  • 3 large russet potatoes, cut into 1/2" strips

  • 32 oz. vegetable oil

  • 14 oz. extra firm tofu, sliced into 8 strips

  • 2 tbsp. Old Bay Garlic & Herb seasoning

  • 1 1/2 cups flour

  • 1/2 cup corn starch

  • 10-12 oz. Four Peaks Kiltlifter Beer

  • salt/pepper

  • malt vinegar


  1. Heat the oil in a large dutch oven to 375 degrees. Add the potatoes in batches, frying until crispy and golden, about 5 minutes. Transfer to a bowl that's been lined with a paper towel and sprinkle with salt. Keep them in a warm oven while frying the tofu to keep them crispy. Keep the oil heated.

  2. In a large mixing bowl combine the flour, corn starch and Old Bay seasoning. Season with 1 tsp. each of salt and pepper. Whisk to combine and pour in the beer, whisking until it forms a thick, pancake-like batter.

  3. Dip the tofu pieces in the batter one at a time and place them in the frying oil in batches. Fry until golden brown, about 5 minutes. Remove and transfer to a bowl that's lined with a paper towel.

  4. When finished, plate and serve with malt vinegar.

Arizona Cardinals Bangers N' Mash Breakfast Burritos

Prep Time: 15 minutes / Cook Time: 30 minutes / Servings: 6-8 Burritos


  • 6-8 red potatoes, halved, then quartered

  • 4 Johnsonville Beer Brats

  • 6 eggs, beaten

  • 2 tbsp. olive or vegetable oil

  • 2 tbsp. chopped fresh rosemary

  • 1 clove fresh garlic, minced or pressed

  • 3 fresh green onions, chopped

  • 2 cups shredded Monterrey Jack cheese

  • 1 large jalapeno, thinly sliced (optional)

  • 8 My Nana's uncooked tortillas

  • 1 cup pico de gallo or fresh cut salsa

  • 1 cup sour cream

  • non-stick cooking spray


  1. Fill a large pot with heavily salted water. Bring to a boil and add the potatoes. Boil for about 5-6 minutes, until slightly softened, but not completely cooked. Remove from the water and set aside.

  2. Heat a large skillet to medium heat. Add the beer brats and cook until browned on all sides, about 7-10 minutes. Remove from the heat, roughly chop each one (they may still be pink in the middle) and return to the skillet.

  3. Add the potatoes to the skillet with the meat. Add the oil, rosemary, garlic and green onions. Stir until combined and continue to cook on medium heat for another 5-7 minutes until the potatoes are browned and sausage is cooked through.

  4. Heat a separate large skillet to medium heat. Place the tortillas in the skillet one at a time, cooking for about 1 minute on each side until cooked through. Set aside until ready to use. Keep the skillet heated.

  5. Spray the heated skillet with non-stick cooking spray. Add the eggs and cook on medium heat for 3-4 minutes until cooked through. Mix them into the sausage/potato mixture and set aside until ready to use.

  6. To make the burritos: Place one of the tortillas on a flat surface. Sprinkle about 1/4 cup of the shredded Monterrey Jack cheese into the center of the tortilla. Add about 3/4 cup of the egg/sausage mixture to the center of the tortilla. Top with fresh jalapeño slices and roll the tortilla up into a burrito by folding the sides in first, then rolling half way over, tucking the sides once again, then rolling the rest of the way.

  7. Serve with fresh cut salsa and sour cream.

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