Nick Mangold, Leon Washington Talks About 7th Annual NY Jets Taste of the NFL Benefit

The New York Jets have teamed up with A&P for the Seventh Annual New York Jets Taste of the NFL Benefit and Jets centerback Nick Mangold, runningback Leon Washington, who were joined by Chef Lou Elrose from Wildwood Barbecue and former NFL player turned restauranteur Amos Zereoue were here to talk about it. Chefs Elrose and Zereoue shared with us their respective recipes for ribs and Kedjenou (Ivory Coast Chicken).

The Seventh Annual New York Jets Taste of the NFL Benefit will be held on Tuesday, May 5 from 7pm – 9pm at Cipriani’s Wall Street. Tickets are $250 and proceeds will benefit the New York Jets Foundation. Special VIP tickets are available in limited quantities for $400. These tickets provide early admission, special access to Jets players and an extra hour of food sampling beginning at 6pm.

The benefit, designed to fight hunger, has raised $835,000 since 2003, looks to surpass the $1 million mark this year. It's an exciting star-studded culinary event packed with food, wine, fun and football. This year’s lineup of players is led by Nick Mangold, Darrelle Revis and Leon Washington, while restaurants including NOBU, Tao and Blue Smoke will be present. The event is set up in a “taste-around,” style, where party attendees are invited to mingle with past and present Jets football stars and sample delectable dishes of distinguished chefs.

Contributions to the New York Jets Foundation are deductible for federal income tax purposes to the extent provided by law. For more information about the New York Jets Taste of the NFL Benefit, please visit www.newyorkjets.com/taste or call 1-973-549-4654 to purchase tickets.

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Baby Back Ribs Glazed With Chipotle BBQ Sauce
Serves 4

Ingredients
2 ea. baby back ribs, 2 lbs.
1/4 cup canola or vegetable oil
2 cloves garlic, chopped
1 onion, diced
2 tsp. chopped fresh ginger root
2 tbsp. firmly packed dark brown sugar
1 piece clove
1 tsp. ground cinnamon
1/2 cup apple cider vinegar
1/4 cup orange juice concentrate
4 ounces chipotle peppers in adobo
4 cups ketchup
2 1/2 cups seedless red raspberry preserves
3/4 cup water
1 tsp. salt or to taste
1 tsp. freshly ground black pepper or to taste

Pork Rub
Ingredients
2 Boxes Dark Brown Sugar
2 Cups Sugar in the Raw
2 ½ Cups Kosher Salt
1 Cup Paprika
¼ Cup Black Pepper Ground
¼ Cup White Pepper Ground
¼ Cup Onion Powder
¼ Cup Garlic Powder
3 tsp Cayenne Pepper
4 tsp Cumin Ground
4 tsp Celery Seed
2 T Ancho Chili Pepper Powder

Directions
1. Smoke rib for four hours at 225°.
2. Meanwhile, in medium-size heavy saucepan, heat oil over medium heat until hot.
3. Add garlic, onions and ginger and sauté until onions are soft, stirring occasionally, about 5 minutes.
4. Add brown sugar, clove and cinnamon and continue cooking until onions are lightly browned, about 5 more minutes.
5. Stir in vinegar, orange juice concentrate and chipotles and cook over medium-low heat for 2 to 3 minutes, then whisk in ketchup, preserves and water and bring to boil; reduce heat and simmer for 5 to 7 minutes.
6. Season to taste with salt and pepper. Purée in blender until smooth.
7. Transfer to clean containers and refrigerate.

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Kedjenou
Ingredients
1 3lb chicken
4 large tomatoes, quartered
2 large onions, quartered
2 cloves of garlic
1 bonnet hot pepper
Salt & Pepper to taste

Directions
1. Take a whole chicken, wash thoroughly and cut into various bite-size portions.
2. Place the chicken pieces in cold water bath for 5 minutes.
3. While the chicken is soaking, combine the rest of the ingredients into a blender and blend almost to the point of a puree.
4. Heat a large pot over the stove over medium heat (no water, no oil) and place the wet chicken into the pot, cover and let sit for 5 minutes., Remove the cover, add the puree and recover.
5. Let cook, covered over medium heat for 25-30 minutes, stirring 2 or 3 times.