If you think an official NFL cookbook is a bunch of recipes for turkey legs, then you haven't seen The Sunday Night Football Cookbook. A fund-raiser for the hunger-relief charity Taste of the NFL, the book retails for $27.95 and contains 150 recipes from players, culinary luminaries including Emeril Lagasse and Bobby Flay, and chefs from across the country.
Randy Rayburn Restaurants, perennial supporters of Taste of the NFL, kicked in recipes from Sunset Grill chef Dustin Pritchett, who contributed pork belly with collard green risotto, feta and pickled okra, and Brian Uhl—executive chef of Sunset Grill, Cabana and Midtown Cafe—who offered mac-and-cheese with lobster and brie and buttermilk panna cotta with balsamic macerated strawberries.
The Titans made it onto the menu board with punter Craig Hentrich's chicken Marbella—a gorgeous roasted medley of chicken, prunes, capers and olives, which, like Carrington Fox's chicken Marbella, comes from The Silver Palate Cookbook. I salute your good taste, No. 15. Now can you please tell me how to cook a turkey leg?