Kick off the gridiron’s biggest game with a Texas-size feast.
Sunday, February 5, the biggest day in football, is upon us. To celebrate, a host city hotel, the Marriott Marquis Houston’s Biggio’s Sports Bar, is sharing a Texas-style steakhouse meal befitting the reputation of the sport and the Lone Star State the hotel calls home. And if you’re in Houston, check out our top 10 game-day to-do recommendations.
Biggio’s Sports Bar’s 44 Farms Rib-eye Plate and Texas Sazerac Cocktail
Charro-Style Black-eyed Peas
2 pounds fresh black-eyed peas
¼ pound thickly sliced bacon, cut into ¼ inch lardons
4 garlic cloves, peeled and smashed
1 large jalapeño, halved, stemmed, and seeded in small dice
1 bunch fresh cilantro, chopped
1 bunch flat leaf parsley, chopped
1 large bay leaf
1 quart chicken stock
1 tablespoon stone-ground mustard
¼ cup molasses
Kosher salt and coarsely ground black pepper, to taste
In a heavy-bottom sauce pan soak and cook at medium-high the black-eyed peas in salted water for 15 minutes (this can be done ahead of time), and remove. Turn down the temperature to medium heat, add bacon, and cook until crispy. Remove half of bacon for garnish. Add garlic, jalapeños, and bay leaves. Add cooked black-eyed peas, and 1 quart of chicken stock. Bring to a boil, and then lower heat. Simmer over moderately low heat for 1 hour. Remove bay leaf and discard. Stir in the molasses and mustard. Continue cooking for 1 hour more. Season the beans with salt and pepper. Add some of the fresh cilantro and flat leaf parsley. Serve on warm plates, garnishing with bacon and cilantro.
10 fluid ounces Madeira wine (56 milliliters)
2 ounces red wine
¼ cup of chilled demi-glace
2 pounds soft butter
¼ teaspoon dry mustard powder
1 ounce minced garlic
3 tablespoons steak sauce
2 tablespoons hot sauce
½ lemon, juiced
2 ounces chopped fresh parsley
In a sauce pan, combine the Madeira and red wines. Reduce by half. Add the demi-glace, and reduce by half. Set aside until completely cooled.
In a stand mixer bowl fitted with the paddle attachment, beat butter until light in color. Beat mustard powder and garlic into butter until thoroughly combined. While beating, gradually add steak sauce, hot pepper sauce, and lemon juice. Beat until thoroughly combined. Beat in the chopped parsley. While beating on medium‐low speed, very gradually add the cooled demi-glace/wine mixture, little by little in a thin stream. Beat until thoroughly incorporated.
To serve immediately, hold butter at room temperature. To store, scoop into resealable containers or roll in parchment tubes and refrigerate or freeze. Bring to room temperature before serving.
1 16-ounce 44 Farms bone-in rib-eye steak
Fresh cracked black pepper
Let steaks sit at room temperature for 15 minutes before grilling. Then season with sea salt and fresh cracked pepper.
Cook on open flame grill until medium-rare (8 minutes per side). Let sit for 3 – 5 minutes before serving. Plate and top with steak butter alongside chiles toreado and the paired Texas Sazerac.
2 medium-sized jalapeños
Fresh cracked black pepper
In a medium skillet, heat oil over medium high heat. Add whole jalapeños, and fry until jalapeño skins begin to blister and char. Remove from heat. Season with sea salt, cracked black pepper. Set aside for plating.
Biggio’s Texas Sazerac
2 ounces Yellow Rose Straight Rye Whiskey (or preferred rye whiskey)
¼ ounce absinthe ordinaire
1 Demerara sugar cube
3 dashes Peychaud’s bitters
Lemon peel, for garnish
Swirl absinthe in rocks glass but do not discard. In a separate mixing glass, muddle sugar cube with bitters. Fill with ice, add rye, and stir 20 times clockwise, 20 times counter-clock wise. Strain into prepared glass. Twist a thick slice of lemon peel over the cocktail and then discard.
For more information on the Marriott Marquis Houston or to make reservations, visit the hotel’s website.