D's Dish: Ultimate Game Day Grub

Lynchburg, VA - Thanks for tuning in to D's Dish. As promised, here are the recipes for the Game Day Grub segment, all prepared by Alex Richardson, owner of Robin Alexander American Bistro in Lynchburg. He is here to show you how to take your game day food to new heights.

California Cobb Dip

1 cup sour cream
1/3 cup crumbled blue cheese (about 2 ounces)
2 teaspoons freshly squeezed lemon juice
1 teaspoon kosher salt
1 teaspoon Worcestershire sauce
1 medium avocado, finely chopped (about 1 1/3 cups, cut just before serving)
1/4 cup thinly sliced scallions
2 tablespoons finely chopped fresh Italian parsley leaves
4 slices bacon, well-browned and crumbled
Celery sticks , Zucchini slices,Carrots or Tortilla chips for serving

Place the sour cream, blue cheese, lemon juice, salt, and Worcestershire in a medium non reactive bowl and stir until well combined.
Fold in the avocado, scallions, and parsley, transfer the dip to a shallow serving dish, and top with the bacon. Serve with veggies and chips.

Margarita Mix:
8 cups cold water
2 cups agave nectar liter
2 (12-ounce) cans frozen limeade, thawed in the refrigerator
4 ounces frozen concentrated orange juice (1/2 cup), thawed
1/4 cup bottled lime juice

To serve:
Ice (optional)
4 medium limes, each cut into 6 wedges
Rich Simple Syrup (optional)
Salt (optional)


For the BEER-rita:
Place all the ingredients in a large pitcher or container (at least 1-gallon capacity) and stir to evenly combine. Cover and refrigerate until chilled. Stir before serving.

To serve:
Shake equal parts of favorite lager or wheat beer serve the mixed Beer-rita up or over ice in a chilled margarita glass with a lime wedge.
Alternatively, to serve over ice with salt, fill a small, shallow dish with simple syrup and a second small, shallow dish with salt. Dip the rim of a glass in the simple syrup, then in the salt. (If you don't have simple syrup, rub a lime wedge on the rim to moisten.) Add ice and top with the mixed margarita. Serve with a lime wedge.

Grilled Steak Quesadillas
1 pound skirt steak, cut widthwise into 2- to 4-inch pieces
1 chipotle in adobo sauce, finely chopped
Kosher salt
Freshly ground black pepper
Vegetable oil, for oiling the grill
12 ounces Monterey Jack cheese, shredded on the large holes of a box grater (about 5 cups)
4 ounces sharp cheddar cheese, shredded on the large holes of a box grater (about 2 cups)
8 (10-inch) flour tortillas
1/3 cup small-dice Red pepper/black bean & corn salsa
Ancho Chile Pico, for serving
Guacamole, for serving
Sour cream, for serving


Heat an outdoor grill to high (about 400F to 500F). Pat the steak pieces dry with paper towels and lay flat. Brush the chipotle on one side of the steak pieces. Season both sides of each piece generously with salt and pepper.
When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Place the steak pieces on the grill and cook until medium rare, flipping halfway through the cooking time, about 5 to 6 minutes total. Remove to a cutting board and let rest for 2 minutes. Cut into medium dice and set aside.
Clean the grate with a grill brush or with tongs and a wadded piece of aluminum foil, then rub again with oiled paper towels.
Combine the cheeses in a medium bowl. Place 2 tortillas side by side on a clean cutting board or 2 plates. Sprinkle each tortilla with a quarter of the steak, corn salsa, and cheese mixture. Top each tortilla with another tortilla and gently press down. You can bend them in half if the tortilla is as big as ours.
Carefully slide the quesadillas from the cutting board or plates onto the grill. Cover the grill and cook, rotating 90 degrees halfway through the cooking time, until the cheese is completely melted, the tortillas are crispy, and grill marks have appeared on the bottom, about 3 to 4 minutes total. Using a spatula, carefully flip the quesadillas over and repeat cooking and rotating until the bottom side is crispy, about 2 to 3 minutes more. Using a spatula, transfer the quesadillas to a cutting board and let rest for 2 minutes. Repeat with the remaining tortillas and filling to make 2 more quesadillas.
Cut each quesadilla into wedges and serve with salsa, guacamole, and sour cream.

Creole Shrimp & Sausage Skewers

2 medium lemons
1/4 cup olive oil
1 1/2 teaspoons Creole Seasoning
Freshly ground black pepper
24 extra-large shrimp, peeled and de veined
12 ounces cooked kielbasa, cut into 24 rounds
8 (12-inch) wooden skewers
Vegetable oil, for oiling the grill


Heat an outdoor grill to high (about 400F to 500F). When using wooden skewers, submerge them in water for at least 30 minutes to keep them from burning on the grill.
Meanwhile, finely zest 1 of the lemons (for about 2 packed teaspoons) and squeeze 1 tablespoon of juice from the same lemon. Slice the remaining lemon in half, then each half into 4 pieces; set aside.
Place the lemon zest and juice, olive oil, Creole seasoning, and a pinch of pepper in a large, non reactive container with a tight fitting lid or a large resealable bag and stir to combine. Add the shrimp, kielbasa, and reserved lemon pieces and stir to evenly coat. Cover and chill for 20 minutes.
Skewer 1 shrimp, making sure to pass the skewer through both the thick portion and the tail, then skewer 1 piece of kielbasa through the casing, leaving no space in between the shrimp and kielbasa. Repeat until you have 3 shrimp and 3 kielbasa pieces per skewer, then skewer 1 lemon piece on the end of each.
When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Place the skewers in a single layer on the grill without touching (cook them in batches if needed), cover, and cook, flipping once, until the shrimp are just cooked through and firm and the kielbasa is warmed through the center, about 5 to 6 minutes total.
To serve, remove the lemon wedge from each skewer and squeeze the juice over the shrimp and sausage.