Horned Frog football fans will enjoy the menu creations of Jon Bonnell while they’re cheering on the home team this season.The beloved local chef-restaurateur replaces Tim Love as Amon G. Carter Stadium’s culinary consultant for TCU’s seven home games and the Lockheed Martin Armed Forces Bowl. Bonnell will work directly with stadium concessionaire Sodexo to create cuisine for the stadium’s luxury suites and club-level venues, as well as all concession stands.“Right now, we’re designing menus, we’re training everybody, we’re practicing and we’re recipe testing,” Bonnell said in mid-July. “From the fanciest tenderloin and lobster to the hot dogs and burgers and nachos, we’re going to make sure that all are as good as they can possibly be.”While Bonnell has been finalizing the perfect combination of beef cuts for his stadium burgers — which will include a blend of chuck, brisket and short rib — he’s also nailing down a schedule to share the spotlight with guest chefs who will consult on Founders’ Club menus at select games.“I’d like to bring in a couple other great chefs in the city to showcase some of their talent,” he said. “We’re going to make it fun.”Buffalo Bros. —the chef’s pizza, wings and subs joint located near the university — will also have a concessions presence at the stadium, as will Fred’s Texas Café, which was recruited by Bonnell.Bonnell is no stranger to game-day cuisine, as he authored an entire chapter dedicated to tailgating in his cookbook Jon Bonnell’s Texas Favorites. Here he shares recipes for two of his favorite tailgating items — grilled, glazed shrimp and his shake-and-pour Lone Star Lemon Drop, which can be prepared in large quantities in advance and shaken on-site.“Watch out for items with really long cooking times,” Bonnell advised. “Shrimp cook in just a couple minutes. And anything you can shake in a martini shaker is always fun and easy.”
Grilled shrimp with honey bourbon glaze
10-12 large wild Gulf shrimp
For the glaze:
1/4 cup honey
1 tablespoon brown sugar
2 tablespoons TX Whiskey
1 tablespoon Dijon mustard
Juice from 1 lemon
Sea salt and pepper to taste
1. Combine all ingredients for the glaze and simmer 3-4 minutes, just until slightly thick. Reserve some of the glaze in a dish to use as a dip for later.
2. Clean the shrimp well and remove the shells, leaving just the tail portion. Line up the shrimp on a cutting board and run two skewers through them, leaving just a touch of space between each shrimp to allow even cooking throughout. Season well with salt and pepper and lightly coat with oil before grilling.
3. Lay the shrimp on a hot grill and cook for roughly two minutes before turning over, then brush liberally with the glaze repeatedly until cooked through. Serve hot with some of the glaze as a dipping sauce.
Nutritional analysis per serving, based on 3: 246 calories, 2 grams fat, 29 grams carbohydrates, 23 grams protein, 173 milligrams cholesterol, 272 milligrams sodium, trace dietary fiber, 9 percent of calories from fat.
— chef Jon Bonnell
Lone Star lemon drop
3/4 ounce TX Whiskey
2 ounces Dripping Springs Texas
Juice from 1 lemon
1 teaspoon agave nectar
1 1/2 ounces simple syrup (equal parts sugar and water, brought to a boil, then cooled)
Pour all ingredients into a cocktail shaker over plenty of ice and shake for 10 seconds. Strain and pour in a martini glass, garnished with a twist of lemon zest.
Chef’s note: “Disposable cups work well for this drink, but my favorite glass is the stainless-steel martini glass. They are durable and can be stored down in the ice until needed, providing a martini that stays cold for a very long time.”
Nutritional analysis per serving: 240 calories, trace fat, 16 grams carbohydrates, trace protein, no cholesterol, 2 milligrams sodium, trace dietary fiber, 0 percent of calories from fat.
— chef Jon Bonnell