Catch Oklahoma City playoff flavor at the Peake or at home

The Food Dude ensures your satiation whether Thundering Up at Chesapeake Energy Arena in Oklahoma City or at home.
by Dave Cathey Published: April 24, 2013

“The players are gearing up, and so are we,” Collins announced behind a smile as striking as Kevin Durant's stroke.

The conewiches come in Thunder Trail, a play on the classic Club Sandwich; Saucy Chicken, which is in the Buffalo chicken family; and Blue Pit BBQ, which is stuffed with wood-smoked barbecue.

But the best value is the chicken-fried steak sandwich for four, which includes jalapeno slaw, sliced tomatoes and a side of sausage gravy. Rather than going for a hubcap-shaped sandwich, Collins' version is a two-foot-long hoagie-style sandwich, the chicken-fried beef cutlets cut in fingers for a more fan-friendly interpretation.

“One-handed food is what we strive for,” said Joe Guthrie, Levy's director of operations at Chesapeake Energy Arena.

Fans on the Club Level also will find the regular hand-carved sandwiches and Big Thunder Burger as well as made-to-order options in the Sunset Club.

Floor level and home

On floor level, Levy ramps up its Star Chefs program, inviting chefs Kurt Fleischfresser and David Henry of The Coach House, who serve gourmet items starting two hours before the game. There will be a third guy of little note who types better than he sautes, and he's a dead ringer for whose mug is attached to this story.

A couple weeks ago, that same low-rent hired hand helped chef Fleischfresser cater Thabo Sefolosha's “A Night for Africa” charity event. From a perch in the kitchen, it was easy to see these Thunder players are a hungry lot. If they treat the Rockets like the buffet table at the spectacular home of Steve and Tina Dobson, the only thing that will be left of the Rockets will be the remnants of James Harden's beard, which I can't imagine is too appetizing.

Seriously, what a cool crew of hoopsters our Thunder players are. They helped raise more than $250,000 to help South African children in need.

If you're thinking of Thundering up at the hacienda for this year's playoffs, here's a reissue of last year's Pork Thunderloin Sliders. This one took the Thunder to the NBA Finals last year but lost steam in South Beach. So gobble up this sandwich at home for the early stages, but if the Thunder makes it back to the precipice of world domination, rest assured we will have something new and voodoo-resistant for the home stretch.


by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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Pork Thunderloin Sliders

3 pork tenderloins

¾ cup vegetable oil

3 teaspoons kosher salt

2 teaspoons fresh cracked black pepper

1 cup Carolina-style barbecue sauce (recipe follows) or your favorite bottled barbecue sauce

¼ cup sweet and spicy pork rub (recipe follows)

½ cup pineapple mop (recipe follows)

1 cup Yakitori glaze (recipe follows)

½ cup Ponzu mop (recipe follows)

1 teaspoon kosher salt

2 teaspoons nanami tokorashi (Asian chili spice)

• In a small casserole or rectangular dish, pour the vegetable oil and add the salt and pepper. Roll all three tenderloins until well-coated.

• Set two tenderloins aside on a platter. Rub the third with the sweet and spicy pork rub until well-coated. Add to the platter.

• Prepare a barbecue grill for both direct and indirect heat grilling, preferably with flame at least six inches from surface. A wood or charcoal fire with plenty of grill clearance is preferred.

• Sear the tenderloins over direct heat for 1 minute on all sides.

• Once each side has been seared, brush one with Carolina sauce, one with Ponzu mop, and the tenderloin with the sweet and spicy pork rub with a pineapple mop.

• Grill again 1 minute on each side, mopping or saucing with each turn. You'll want to repeat this process twice, which is about 8 minutes of cooking.

• The Carolina sauce will be caramelized by now and crust formed on the other two. Brush all sides again and move over indirect heat and close lid. Now use your Yakitori glaze over the tenderloin you've mopped with Ponzu. Roast an extra 10 to 15 minutes, or until internal temperature reaches 155 degrees. If you don't have a lid, cover with foil.

• Remove tenderloins and let stand 5 to 10 minutes. The pork still will be cooking. If sliced too soon, the flavor-carrying juices within will be lost.

• Carve and serve on bread with slaw and extra sauce.

Carolina-style

barbecue sauce

½ cup soybean oil or vegetable oil

¼ cup sugar

¼ cup light brown sugar

¼ cup prepared yellow mustard

2 tablespoons apple cider vinegar

1 tablespoon Louisiana or Tabasco hot sauce

2 teaspoons Worcestershire sauce

• Combine ingredients in a jar and close lid tightly. Shake thoroughly until combined.

Sweet and spicy

pork rub

½ cup ground mild red chile such as ancho (you may substitute chile powder)

½ cup paprika

¼ cup sugar

¼ cup sea salt

3 tablespoons garlic powder

3 tablespoons onion powder

2 tablespoons ground coriander seed, toasted

2 tablespoons ground cumin seed, toasted

2 tablespoons ground tellicherry pepper, toasted

1-2 teaspoons chile de arbol or cayenne pepper

• Combine thoroughly and store in an airtight container.

Pineapple mop

1 cup pineapple juice

½ cup apple cider vinegar

A few shakes of Louisiana-style hot sauce

A few grinds of fresh-ground black pepper

• Combine thoroughly.

Yakitori glaze

2 cups sake

2 cup soy sauce

1½ cups mirin

1 cup chicken stock

½ cup light brown sugar

1½ teaspoons grated ginger

1 teaspoon chili paste or sambal oelek, optional

• Combine all ingredients in a medium sauce pan and bring to a boil. Reduce heat to low and reduce by half, at least 1 hour.

Ponzu mop

1 cup soy sauce

Juice of 2 lemons

2 teaspoons sambal oelek

2 scallions, minced

1 teaspoon sesame oil

• Combine all ingredients in a glass jar and mix thoroughly. Allow to set at least 30 minutes.

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