ON AIR NOW

LISTEN NOW

Weather

cloudy-day Created with Sketch.
85°
Overcast
H 88° L 65°
  • cloudy-day Created with Sketch.
    85°
    Current Conditions
    Clear. H 88° L 65°
  • clear-night
    66°
    Morning
    Clear. H 88° L 65°
  • clear-day Created with Sketch.
    84°
    Afternoon
    Sunny. H 87° L 68°
LISTEN
PAUSE
ERROR

The latest top stories

00:00 | 00:00

LISTEN
PAUSE
ERROR

The latest traffic report

00:00 | 00:00

LISTEN
PAUSE
ERROR

The latest forecast

00:00 | 00:00

Food & Cooking
Winning bites from a Super Bowl champ’s kitchen
Close

Winning bites from a Super Bowl champ’s kitchen

Winning bites from a Super Bowl champ’s kitchen
Photo Credit: Richard Graulich
Shay and Bob Griese suggest serving this simple Shrimp in Beer with Red Onions appetizer, shown here fresh made in their Tequesta kitchen, as a Super Bowl viewing snack. (Richard Graulich/The Palm Beach Post)

Winning bites from a Super Bowl champ’s kitchen

Something smells good in Bob and Shay Griese’s sunlit kitchen, where the counter is laden with quite a Super Bowl-worthy spread.

There’s a batch of Shay’s famous baby back ribs, slathered in barbecue sauce and gorgeously tender. There’s a neat stack of fresh-pressed Cuban sandwiches, proclaimed “the world’s best” by the famed Super Bowl-winning Miami Dolphins quarterback. They’re properly stuffed with ham, spiced pork, Swiss and pickles, and ready to be devoured by a visiting TV crew from Miami.

The TV folks have been streaming through the Grieses’ Tequesta home for two reasons in recent days: One, to interview the NFL Hall of Famer who helped lead Miami to consecutive Super Bowl wins in 1973 and 1974. Two, to interview the Hall of Famer’s wife. You see, Shay, an equestrian aficionado and philanthropist, is a terrific cook.

She’s not a fru-fru cook or food modernist driven by rarefied ingredients or foodie trend du jour. She’s a passionately pragmatic cook. What’s in your pantry, or abandoned in the veggie crisper drawer in your fridge? Hand it over to Shay – she can make those ingredients sing, and sing quickly.

Those baby back ribs? They require three ingredients – and one of those ingredients is water. “They’re fool proof,” she says. (And, by the way, they’re delicious, fork-tender rib meat infused with barbecue flavors.)

On this recent day, Shay has cooked up the spread mostly based on recipes from the 2012 cookbook she co-wrote with her husband. The “Griese Spoon Cookbook,” they titled the collection of their favorite dishes as well as dishes shared by fellow athletes and celebrity friends.

In it, you’ll find everything from Mike Ditka’s Pork Chops with Grilled Honey-Glazed Cinnamon Apples to John Madden’s Lamb Stew to Dan Marino’s Bolognese Sauce to Don Shula’s Steak Soup.

But on this day, the menu is inspired by Griese family favorites. These are favorites mostly composed by Shay in the Grieses’ blonde-wood kitchen with the deep green-blue trim and great glass-front pantry.

This open space, overlooking the 8th hole of the golf course upon which their home is perched, is Shay Whitney Griese’s domain. The Canadian-born home cook says she inherited her love of the kitchen from her mom – well, sort of.

“My mom was British and she wasn’t a very good cook. Everything she cooked was overdone and over-boiled. But she could bake. I’m the opposite – I love to cook, but not bake,” says Shay, who is active in the equestrian scene in Wellington, where she and Bob co-own a champion horse she calls “a phenom,” a Dutch warmblood jumper named Indigo.

She’s in this kitchen early each day, roasting, braising, stir-frying, or plotting that night’s dinner. She’ll rattle the menu off to her husband with her trademark enthusiasm.

It’s torture sometimes, he says with a laugh.

“I tell her, ‘I’m on a diet… I work out just to stay even. I don’t need to eat all of that,’” he says.

But when the talk turns to Super Bowl Sunday, there is one particular “all of that” dish he endorses for half-time noshing everywhere: Shay’s Signature Ribs.

“They just fall off the bone. They’re delicious,” says Bob.

The runner up dish: his famous Cuban sandwiches. He learned to make these decades ago from a Cuban golf buddy of his. The trick, he says, is to cut the bread lengthwise and scoop out the doughy middle. That allows more room for the stacks of meats and cheese, and yields a sandwich that’s nicely crisped.

“I would make them on a baking sheet, then put a brick covered in aluminum foil on top,” says Bob. “I kept that brick in the garage and only used it for the sandwiches.”

That was before they bought a panini press. That press now sits on the counter of their busy kitchen. The couple, which has called Tequesta home for 11 years, prefers to eat simple, healthy meals at home on most nights.

Super Bowl Sunday won’t be one of those nights, though. Bob will be watching the game live in New Orleans.

Who are they rooting for?

“The Ravens,” says Bob. “The owner (part-time Jupiter Island resident Stephen Bisciotti) is a neighbor and friend.”

ABOUT THE COOKBOOK:

The Griese Spoon was published in 2012 by Wimmer Cookbooks. For copies and information, call 800-548-2537 or visit www.WimmerCo.com

ABOUT THE RECIPES:

Many of the ingedients used in the “Griese Spoon Cookbook” recipes are listed without measurements. This reflects Shay and Bob Griese’s cooking “to taste” style. How much mustard to you use in the Cuban sandwich? As much as you want. Ditto for the barbecue sauce on the baby back ribs, the greens in the Kitchen Sink Salad, and the mayo in the shrimp appetizer.

SHAY’S SIGNATURE RIB RECIPE

These ribs are cooked twice in the oven using a slow steam method.

Serves 4 to 6 as entree, 8 to 10 as appetizer

2 slabs baby back ribs

Water, to steam

Barbecue sauce, to taste (Shay uses Publix original barbecue sauce, but your favorite sauce will work)

Preheat oven to 300 degrees. Cut 2 slabs of ribs in half. Place in large aluminum pan, bone down, and rub meat side with the sauce generously.

Add water to pan to cover only the bone part of the ribs (just enough to steam the ribs), about 1/4 inch.

Seal pan tightly with aluminum foil. Place in oven and cook for 2 hours.

Remove from oven; remove ribs and drain the liquids. Repeat entire process: slather ribs with sauce, place in pan and add. Cover and return to oven for 2 hours at 275 degrees.

Remove ribs from pan to serving dish. Top them with a little more sauce, and serve.

BOB GRIESE’S CUBAN SANDWICH

1 sweet onion, finely chopped

Green relish

1 loaf Cuban bread

Yellow mustard

Mayonnaise

Spiced pork, sliced

Ham, sliced

Swiss cheese, thinly sliced

Butter

In a bowl, mix onion with equal amount of green relish; set aside.

Slice lengthwise bread and remove the soft (doughy) part inside, leaving a trough.

Slather one side with mustard and the other with mayonnaise. Layer spiced pork and any good ham until the sandwich is fairly thick, about ½ inch.

Sprinkle the onion and relish mixture the length of the bread, then cover with Swiss cheese.

All of the amounts are to your liking.

Cut the sandwich in half, butter or spray lightly with vegetable oil and place in a panini press or a hot, shallow frying pan.

Cut the sandwich in 2-inch diagonal pieces and serve.

KITCHEN SINK SALAD

For the salad:

Radicchio

Endive

Mild onion

Red cabbage

Fresh spinach

Whole kernel corn, cut off the cob is best

1 can hearts of palm

1 can artichoke hearts

Sliced sandwich ham, cubed

Cherry tomatoes, halved

Shredded sharp Cheddar cheese

5 hardboiled eggs, chopped

Pickled beet, sliced

Roasted red pepper

1 can mandarin oranges

Crumbled blue cheese or gorgonzola

For the dressing:

Marzetti dressing such as Sweet and Sour, or dressing of your choice

Make the salad:

In a large salad bowl, chop radicchio, endive, onion, cabbage, and spinach in bite-size pieces.

Add corn, hearts of palm, and artichoke hearts. Add sliced ham, then toss.

Arrange tomatoes around the rim of the bowl on top of lettuce. Sprinkle with Cheddar cheese and chopped eggs. Add beets, red pepper, and then oranges. Top with blue cheese or gorgonzola. Toss with dressing and serve.

SHRIMP IN BEER WITH RED ONIONS APPETIZER

3 bottles regular beer

Seafood seasoning, such as Old Bay

Fresh or frozen shrimp, cooked and peeled

Mayonnaise

Juice of ½ lemon

Red onion, finely chopped

Green onions, finely chopped

In a medium stockpot, add beer and add lots of seafood seasoning; bring to boil.

Add cooked and peeled shrimp and bring back to boil for about 5 to 10 minutes. Drain and let cool; remove the tails.

Pour into a mixing bowl and add seafood seasoning, mayonnaise to lightly cover, and lemon juice into the mixture.

Add red onion and combine. Refrigerate.

Cut the end of the other half of lemon and place in the center of a platter. Using large lettuce leaves, make a bed for the shrimp. Take toothpicks and stick them in the lemon.

Arrange chilled shrimp, then sprinkle with green onions.

Read More
VIEW COMMENTS

There are no comments yet. Be the first to post your thoughts. or Register.

The Latest News Headlines

  • A Good Samaritan breaks the window of a car in a parking lot, after he sees a baby in the back seat sweating and crying.  The Jacksonville Sheriff’s Office says Zoya Thomas has been arrested for child neglect for leaving the two-month-old in the car. The arrest report confirms the baby is Thomas’ daughter. Thomas told police that she went in a store off Atlantic Boulevard for five minutes to check paint colors, and the baby was sleeping in the back seat and she didn’t want to wake it. JSO says surveillance shows nearly twenty minutes passed between when Thomas entered the store and when the bystander rushed in with the infant to cool it down.  The Good Samaritan saw the baby crying and sweating in the back seat and used a baseball bat to break the window and get the child. JSO says the temperature Tuesday afternoon was 85 degrees and the vehicle was parked in direct sunlight.  The arrest report says the Florida Department of Children and Families was notified, and a DCF employee took custody of the baby. While announcing this arrest, JSO is offering tips to prevent you from forgetting your child in the car. You’re urged to always look in the back seat before you lock up and even put something you need- like a purse- in the back seat or keep a reminder with you in the front seat. You should also always keep your doors locked when not in the car to prevent children from being able to wander in. Finally, if you see a child alone in the car, JSO says you should not hesitate to call 911.
  • The County Health Rankings & Roadmaps for 2017 are out and it seems to be a mixed bag for Northeast Florida.   In the overall rankings, St. Johns County took the top spot for the 6th consecutive year.   St. Johns County Board of County Commission Chair, James Johns, says, 'We are committed to providing access to services, programs, facilities, and natural amenities that help our residents enjoy a healthy lifestyle and continue to remain active and engaged.'   However, other counties didn't rank as high.   Out of Florida's 67 counties, Baker County ranked 39, while Duval County is listed at 55.   As for Clay County and Nassau County, they both fell in the top third of counties, with Clay ranked at 9 and Nassau at 18.   As for what's included in the rankings, there are two main categories: Health Outcomes and Health Factors.   Health Outcomes are described as a measure of today's health, while Health Factors are indicators of future health.
  • The lionfish has a venomous reputation with its ability to multiply like crazy, gobble up numerous crustaceans and fish, and swim around the waters off Florida without any predator in sight.  Well, they may soon meet their match.  >> Read more trending news A group called Robots in Service of the Environment, or RISE, said it has created a robot that will help to eliminate these zebra-striped invasives, according to Mashable. Colin Angle, who co-founded RISE with his wife Erika, told Mashable that the robot will be unveiled next month. However, they did provide a few tidbits on how it will operate. Essentially the robot will stun the fish, suck them into its ‘belly’ and then rise to the surface once it has a full load. The idea is to then deliver the fish to restaurants and stores, Angle said.  Most scientists and environmentalists are worried about lionfish because they can produce up to 30,000 eggs every four to five days, according to RISE. That’s about 2 million eggs a year.  Each lionfish can eat 20 fish in 30 minutes. 
  • When it comes to the Donald Trump administration, the president is keeping it in the family, including his son-in-law, Jared Kushner, who serves as his senior adviser. >> Read more trending news In the coming weeks, he’ll speak to the Senate Intelligence Committee as a part of an investigation into the Russian’s involvement with the U.S. election. Additionally, he’ll be organizing American Innovation, a new office charged with using ideas from the business world and applying them to government functions. But aside from his political endeavors, what else do you know about the politician? From his alma mater to his career background, test your knowledge with these six facts: 1. He’s a Harvard and NYU grad. He graduated from Harvard in 2003 with a bachelor’s degree in government. In 2007, he earned his J.D. and MBA from New York University. 2. He and Ivanka began dating in 2005.  The pair wed in 2009 in a Jewish ceremony. They have three children together -- Arabella, Fredrick and Theodore -- who range from the ages of 1 to 5.  3. He’s an Orthodox Jew. Ivanka converted to Judaism from Presbyterianism before they wed. They are both shomrei Shabbos, who observe the Sabbath. From sundown Friday to sundown Saturday, they turn off their phones and walk instead of drive. 4. He was in an episode “Gossip Girl.” In 2010, he and his wife appeared on the show as themselves in season four. Ivanka tweeted, “Jared & I had a ball on the set of #GossipGirl this AM.” 5. He had a stake in the Observer. Kushner bought the New York publication in 2006 for $10 million at age 25. Last year, he stepped down as publisher to accept a job with the Trump administration as a senior adviser to the president. He has no prior political experience. 6. He was previously a Democrat. He was a registered Democrat for years, making donations to the organization regularly. At the start of the 2016 election, he became an Independent to support his father-in-law. 
  • A man being interviewed by a BBC documentary film crew was mauled to death by his own dog earlier this month.  The Guardian reported that Mario Perivoitos, 41, was working with the film crew in his north London home March 20 when his Staffordshire bull terrier attacked him. The crew called an ambulance, which took Perivoitos to a hospital.  Perivoitos, who had severe neck wounds, died a couple of hours later.  Neighbors, who said Perivoitos had lived in the building for about 20 years, told the Guardian that they heard the attack. “I heard shouting. ‘Get him off! Get him off me!’” Geoff Morgan said. “He was shouting really loudly. He was bleeding from his neck. There was a lot of blood.” An autopsy showed that Perivoitos died of hypovolemic shock, a condition that occurs when a person loses more than a fifth of their blood volume. The lack of blood or fluid causes inadequate blood circulation and, subsequently, organ failure.  The medical examiner also cited damage to his airway in the autopsy, the Guardian reported.  >> Read more trending stories Perivoitos’ dog was seized by police and is being kept in a secure kennel, the paper reported. Staffordshire bull terriers are not one of the breeds banned under the UK’s Dangerous Dogs Act of 1991.  According to the BBC, the Dangerous Dogs Act puts restrictions on ownership of four breeds -- the pit bull terrier, the Japanese tosa, the fila brasileiro and the dogo argentino -- which were traditionally bred for fighting. The law requires owners of those breeds to obtain an exemption from the courts. They must register and insure their dogs and keep them muzzled and leashed when in public. The dogs must also be spayed or neutered and must be tattooed and microchipped for identification purposes if they get loose.  A BBC report last year indicated that, of the 30 dog-related deaths in the UK since the ban, 21 involved dog breeds that did not fall under the ban’s restrictions. National Health Service data also showed a 76 percent increase in hospital admissions for dog bites over the span of a decade.  It was not clear for what documentary the BBC film crew was interviewing Perivoitos, the Guardian said. The network released a brief statement following the attack.  “A crew making a BBC documentary were present -- but not filming -- at the time of the incident and called an ambulance,” the statement read. “Given the ongoing inquiries, it would not be appropriate to comment further.”

The Latest News Videos