Hines Swardfish with Golden Beets, Kale and Antonio Brown Butter Sauce


Executive decision: no Game Bites this week. Why? Because this week's game bites. Er, bit. This is me right now:



Jericho Cotchery's three TDs were pretty sweet, so stay tuned for a special recipe in his honor. Other than that, it was a losing battle. I anticipated this, and decided to bake a pie to relieve stress while listening to Bill Hillgrove's play by play during the first half. (Again, stay tuned for that recipe - it's sweet and... bearded.)



Everybody loves Hines Ward! Two-time Super Bowl champion, four-time Pro Bowler, three-time Steelers team MVP, Dancing With the Stars champion:



and he even did this:



I sat through three hours of The Dark Knight Rises in the theater just to see that 30 second clip of the Steelers and Heinz Field getting demolished. It was pretty cool. I've watched the entire movie a few more times since then for the same purpose. 

On a related note, here's Batman trying to protect me from seeing this week's painful loss:


I was pretty pleased with myself when I hatched this pun. (Hines Swardfish!! Bahaha.) Beyond that, the Creative Director did most of the cooking this week. 



Yinz know about golden beets? Delicious and beautiful. 



This recipe may be a bit more involved than your average tailgate fare, but it's a hearty and healthy Sunday dinner for you armchair quarterbacks. 




Hines Swardfish with Golden Beets, Kale and Antonio Brown Butter Sauce
Recipe adapted from Bon App├ętit

1 lb swordfish steak
1 bunch dinosaur kale, cleaned and chopped
2-3 golden beets, peeled
1 lemon, halved
1/4 cup olive oil for brushing, plus 2 tbsp for kale
1 tsp minced garlic
salt and pepper to taste

For the sauce
1/2 cup (1 stick) unsalted butter
3 tbsp balsamic vinegar
1 tbsp honey
1 tbsp dijon mustard

Melt butter in sauce pan over medium heat. Bring to a simmer and stir until brown bits begin to form, about 10 minutes. Turn heat to low and whisk in balsamic, honey and dijon. Remove from heat and cover.

Heat 2 tbsp olive oil over medium heat in large skillet. Add garlic and cook 2-3 minutes, until fragrant. Add kale and cook over medium-low heat, stirring occasionally, until leaves begin to wilt, about 10-15 minutes. Squeeze juice from one lemon half over leaves and stir. Remove from heat and cover. 

Wrap beets together in aluminum foil. Brush swordfish steak with olive oil. Grill steak and aluminum foil pouch 10-15 minutes, covered. Turn steak and remove foil pouch from grill. Cut beets into 1/4 inch thick slices, brush with olive oil and return to grill about 5-7 minutes per side. Squeeze juice from remaining lemon half over steak and beets on grill. 

Reheat and whisk sauce over medium-low heat, if necessary. Serve over swordfish and veggies.  


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