Sea Bass Skewers + Blackbeard Cocktails #FoodieFootballFans

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.

With the official start of football season around the corner, it’s time to tailgate! In celebration, I’ve joined a group of bloggers from all over the country — all of whom are big football fans! — to bring you a multitude of tailgating recipe ideas for a terrific football party. Read on....

Okay, my friends and (regular) followers, you may pick yourself up from the floor when you've finished laughing that I am posting a recipe for a football-themed event. Actually, I'm posting three. This is just the first one. #FoodieFootballFans will be posting again in October and finally in January for the Superbowl.

A group of Foodie Football Fans has an incredible event lined up and they were short one California food blogger. That's where I come into the picture. One of their bloggers recommended me and I was up for the adventure.

So, I may not be an avid football fan, but I can cook to any theme and I do have an affinity for Oakland. It's right next to Berkeley where I lived for five years. And, my family and I love to eat in the East Bay. If you're ever in the area, the Rockridge Food Tour is fun, informative, and filling. If you aren't up for a full tour, a stop at Market Hall Cheese Shop is always on our list of to-dos in Oakland. Well, that and the Oaktown Spice Shop. Back to the task at hand. Football food.

So, I did what I always do when I'm in need of recipe inspiration: I put the question out on social media. Then, friends and family rang in. I received suggestions from Soul Food to a spin on 'oak' with acorn squash. But the answer that I settled on was: "Sebastian Janikowski, their kicker, nicknamed seabass. But could work as a non-meat alternative...." Thanks, Seth!

I did some reading about Sebastian Janikowski who is nearing two decades as an NFL kicker. That's practically football royalty.

Here we go...

The #FoodieFootballFans Line-Up

Spicy Mexican Cheese Dip by 2 Cookin Mamas

Salsa Verde by A Dish of Daily Life
Slow Cooker Sausage Corn Dip by A Joyfully Mad Kitchen
Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering
Grilled Jalapeno Poppers by A Mind Full Mom
Beer & Brats Bake by A Simpler Grace
Black Bottom Maple Pecan Pie Bars by An Oregon Cottage
Crispy Baked Buffalo Wings by And She Cooks
Blackberry BBQ Sticky Wings by Around My Family Table
Cheesy Pull Apart Garlic Bread by Beer Girl Cooks
Black Bean & Corn Salsa by Body Rebooted
Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon
Smoky Jalapeno Poppers by Brunch-n-Bites
Loaded Sweet Potato Nachos by Bucket List Tummy
Deconstructed Smoked Chicken Chile Relleno by Cafe Terra
Chicken Spinach & Artichoke Dip French Bread by Cake 'n Knife
Cuban Sandwich Quesadillas by Casa de Crews
Grilled Asparagus Spears by Celebrating Family
Sweet and Salty Blueberry Popcorn by Club Narwhal
Buffalo Chicken Poppers by Coffee Love Travel
Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla
Buffalo Chicken Poppers by Dash of Herbs
Easy Chicken Roll Ups with Cream Cheese and Veggies by Family Food on the Table
Bottled Tailgate Cocktails by Feast + West
Smoked Brisket Texas Style by Foodal
Loaded Guacamole by foodbyjonister
Cincinnati Nachos by Foodtastic Mom
Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love of Food
Grilled Shrimp Pizza by Glisten and Grace
Mini Bell Pepper Nachos by Hello Little Home
Slow Cooker Sweet Spicy Meatballs by Honey & Birch
BBQ Chicken Wontons by Lauren's Kitchen
Loaded Tailgate Tots by Life's Ambrosia
Ricotta & Fig Bites by Living Well Kitchen
Tailgate Tacos by Lizzy is Dizzy
Nashville Hot Chicken Wings by Loaves & Dishes
Cincinnati Chili Dip by Love & Flour
{Slow Cooker} BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes
Tailgate Bloody Marys by Loves Food, Loves to Eat
Sweet Korean Chicken Wings by Macheesmo
Bacon Wrapped Tater Tots by Me and My Pink Mixer
Beer Sangria by Mixplorology
Crab Pretzels by Mom's Messy Miracles
Hot Bacon Dip by Nik Snacks
Build Your Own Bloody Mary Bar by Off the Eaten Path
Chowder Stuffed Jalapeno Poppers by Order in the Kitchen
Old Fashioned Sweet by Peanut Blossom
Baked Mac and Cheese Cups by Polka Dotted Blue Jay
Texas Toothpicks with Buttermilk Ranch by See Aimee Cook
Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps
Hearty Vegetable Chili by Simple and Savory
Focaccia Pizza by Simplify, Live, Love
Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers
Bacon-Wrapped Cheeseburger Bites by The BakerMama
Buffalo Chicken Pasta Salad by The Creative Bite
German Potato Skins by The Crumby Cupcake
Old Bay Trail Mix by The Culinary Compass
Meat Lover's Pizza Bites by The Life Jolie
Raspberry Chipotle Black Bean Dip by The Mexitalian
Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is
Blackened Shrimp Tacos by The Speckled Palate
Honeydew Melon Refresher by Two Places at Once
Grilled Sauerkraut Stuffed Brats by West via Midwest
Sausage Apple and Sage Hand Pies by What A Girl Eats

And what I made...

Sea Bass Skewers

I ended up needing to augment my sea bass as the fish monger only had half a pound left when I made it to the market. So, I also used half a pound of swordfish. I figured that still fit the pirate/raider/swashbuckling kinda theme. Feel free to use whatever firm white fish you can get your hands on.

Ingredients

• 8 ounces sea bass, cut into large cubes
• 8 ounces swordfish, cut into large cubes
• 3 T olive oil + more for grilling
• 3 T mirin (rice cooking wine)
• 1 T coconut aminos
• 1 T gluten-free tamari
• 2 T apple cider vinegar
• 1 t grated ginger or ginger paste
• freshly ground salt
• freshly ground pepper
• baby potatoes, parboiled and halved
• Also needed: skewers

Procedure

Place fish cubes in a medium mixing bowl with olive oil, mirin, coconut aminos, gluten-free tamari, vinegar, and grated ginger. Stir in salt and pepper. Cover and let marinate for at least 10 minutes.

When you're ready to start cooking heat your grill or grill pan. Place the fish on the grill and cook, approximately 1 to 2 minutes on each side. Place the potatoes, cut-side down on the grill, to get nice char marks. Once the fish is cooked firm and has nice grill marks, remove them from the grill and assemble your skewers.

I did fish, potato, fish, and potato as the cut side of the potato was a more stable surface than the fish.

Blackbeard Cocktails

I wanted to create a black cocktail and started with another version of the Blackbeard that included Fernet Branca, an Italian aromatic spirit. I swapped in some absinthe instead. But I love the dark, spiced rum, stout beer, and the amazingly dark cuttlefish ink.

Ingredients makes 1 cocktail

• 1 ounce spiced rum (I used Kraken)
• 1/2 ounce absinthe
• 1/8 t cuttlefish ink
• 1/2 ounce stout beer (I used Old Rasputin)
• Also needed: ice, cocktail shaker and strainer

Procedure

Fill your shaker with ice. Pour in the rum and absinthe.

Add in the cuttlefish in. Cover and shake vigorously for a full 30 seconds. Strain into a chilled cocktail glass

Top with stout. Serve immediately.

We'll be back in October with team-themed recipes. Stay tuned!