Game day gourmet recipes

Forget the hot dogs, bratwurst, and burgers this football season give your game day party a gourmet twist!

Patrick Boll, Executive Chef for Spotted Donkey Cantina , takes typical ingredients and incorportes them into some not so traditional dishes perfect for your next tailgating extravaganza or at home gathering.

From the beer battered fish tostada, to a wrap with a big burger inside, these are sure to become family favorites perfect for satisfying even the biggest appetites. And if you don't feel like firing up the grill or working in the kitchen head over to the Spotted Donkey Cantina, where you can get a wrap and a draft for $9 on Saturday's during the college football season.

Dos Equis Battered Fish Tostadas
Executive Chef, Patrick Boll
Yield: Serves 4

(For the FISH)
2 lbs. of Fresh Grouper Fillets cut into 2oz Pieces
1 Dos Equis Beer
2 Cup Tempura Flour
2 oz Donkey Dust (or any southwest seasoning of your liking)

(For the SAUCE)
2 Cup Mayonnaise
3 Tbsp Chipotle Puree
1 Tbsp Lime Juice
1 Tbsp Lemon Juice
1 Tbsp Orange Juice
2 Tbsp Chopped Cilantro
2 tsp Donkey Dust
¼ Cup Sweet Pickle Relish (squeezed of all juice) and Chopped Fine
Salt and Pepper

1/4 cup Oil
3 Tbsp Red Wine Vinegar
2 Tbsp Lemon Juice
1 tsp Donkey Dust

16 4" Corn tortillas fried and dusted with some Donkey Dust
Finely Shredded Cabbage
Pico De Gallo (Fresh Tomato Salsa)
Lime wedges
Cilantro Sprig's

1. Take Beer and Flour and mix it until it forms a pancake batter
2. Dust fish with Donkey Dust and fry until golden brown (350 degrees, 10 minutes)
3. Place on paper towel to remove excess oil
4. While draining, mix all ingredients together for sauce
5. Season with Salt and Pepper
6. Place a dollop on each corn tortilla
7. Top with crispy fish
8. Toss cabbage with vinaigrette and place on top of each fish fillet
9. Garnish with pico de gallo and cilantro sprigs
10. Serve with fresh lime wedges

Blackened Shrimp Wrap
Executive Chef, Patrick Boll
Yield: Serves 4

4 12" Flour Tortillas
36 41-50 Shrimp
3 oz Donkey Dust
1.5 oz oil
12 oz Jalapeno Slaw
12 oz Mexican Rice
8 oz Pico De Gallo
6 oz Chipotle Mayo
2 oz Cilantro Leaves

Slaw Dressing
1 tsp lime juice
2 tsp Jalapeno Powder
¼ cup Roasted Green Chiles
2 tsp Ground Cumin
1 tsp Ground Coriander
2 tsp Black Pepper
2 Tbsp Sugar
3 Tbsp Rice Wine Vinegar
1.5 cup Mayo

3cup Shaved green and red cabbage
¼ cup Julienne White Onion
¼ cup Julienne Jalapeno

Chipotle Mayo
2 Tbsp Roasted Garlic
1 cup Mayonnaise
¼ cup Chipotle Puree
1 tsp Lemon juice

1. First toss shrimp with oil then season with Donkey Dust then place in a hot pan to blacken and cook through.
2. While cooking, heat up a tortilla and add rice, shrimp and some chipotle mayo
3. Top with Slaw and Pico De Gallo finish Cilantro leave then roll the burro wrap

Big Ol Jack Ass Wrap
Executive Chef, Patrick Boll
Yield: Serves 4

4 12" Flour tortilla
4 8oz Beef Patties
2 Slice Cheddar Cheese
2 Slice Asadero Cheese
8oz Roasted chopped Green Chiles
8oz Cooked Apple Smoked Bacon
8 Romaine Leaves
8 Tomato Slice
4 Slice Grilled Onion
6oz Burger Sauce
8oz Seasoned fries
6oz Ketchup

Burger Sauce
1cup Mayonnaise
¼ cup Pickle Relish
3 Tbsp Creole Mustard
2 Tbsp Chipolte Puree
2 tsp Donkey Dust

1. First grill beef patties
2. Add cheese and melt
3. Warm a tortilla and add burger sauce
4. Cut patty in half and place in tortilla
5. Top with bacon, green chilies, onions, tomatoes and lettuce
6. Top with French fries and ketchup
7. Wrap entire mixture and serve

Recipes provided by:
Spotted Donkey Cantina II
8220 North Hayden Road
Scottsdale, AZ 85258

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