‘Griese Spoon Cookbook’ compiles recipes from athletes and celebs — all for a good cause


Favorite recipes from athletes and other celebs fill ‘Griese Spoon Cookbook’ — all for a good cause

Main Dish

Stove Top Steaks

White onions

Baby bella mushrooms

Olive oil


Grain mustard

1 jar bruschetta (optional)

Rib-eye or filets of your choice

Crumbled blue cheese

Finely chop onion and slice mushrooms. Add enough olive oil in a skillet to coat the bottom. Sauté onions and mushrooms in skillet; when mushrooms soak up the moisture, add wine that you intend to drink with the meal and a good grain mustard. Continue to cook and boil down until it thickens a bit. Add bruschetta, if using. When the mixture has thickened, put on a plate and set aside. Using the same skillet, reduce heat to medium-high and sear the steaks on both sides until preferred doneness. Remove steak to plates. Reheat the mushroom mixture in the same skillet for just a minute, coat the meat and sprinkle with blue cheese. Serve.

Note: Ingredients are too variable for nutritional analysis.

Main Dish

Easy Homemade Macaroni and Cheese (Gale Sayers)

1 1/2 cups uncooked elbow macaroni

1/2 stick butter

3 tablespoons all-purpose flour

1 1/2 teaspoons dried mustard

3/4 teaspoon onion powder

3 cups 2 percent milk

3 cups cubed American cheese

1/2 cup crushed cornflakes

Heat oven to 350 degrees.

Cook macaroni according to package directions and drain.

Melt butter in a 3-quart saucepan until sizzling. Stir in flour, dried mustard, and onion powder. Add milk, stirring constantly until mixture boils and thickens, about 5 to 7 minutes.

Reduce heat to low; stir in cheese. Cook until cheese is melted. Add cooked macaroni, mix well and pour into greased casserole dish. Sprinkle cornflakes on top. Bake for 30 to 35 minutes. Makes about 6 (1 cup) servings.

Per serving: 520 calories (56 percent from fat), 32 g fat (20 g saturated, 9 g monounsaturated), 96 mg cholesterol, 23.9 g protein, 33 g carbohydrates, 1.2 g fiber, 1,030 mg sodium.


Chicken Dip (Bobby Hull)

8 ounces cream cheese, softened

1 (13-ounce) can chicken breast, drained and crumbled

1/4 to 1/2 teaspoon Franks Hot Sauce

Blue cheese or ranch dressing

2 cups shredded mozzarella cheese

Spread cream cheese on bottom of an 8-inch square glass baking dish. Add crumbled chicken breast pieces. Drizzle chicken with hot sauce. Spread blue cheese or ranch dressing on top of hot sauce. Prick with fork so dressing can flow to bottom. Top with mozzarella cheese. Bake at 375 degrees for 25 to 30 minutes, until brown and bubbly. Makes 12 servings.

Per serving: 174 calories (62 percent from fat), 11.8 g fat (6.1 g saturated, 3.2 g monounsaturated), 60 mg cholesterol, 15 g protein, 1.4 g carbohydrates, 0 fiber, 278 mg sodium.


Bob Griese’s Cuban Sandwich

1 sweet onion, finely chopped

Green relish

1 loaf Cuban bread

Yellow mustard


Spiced pork, sliced

Ham, sliced

Swiss cheese, thinly sliced


In a bowl, mix onion with equal amount of green relish; set aside. Slice lengthwise bread and remove the soft part leaving the 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 1/2 inch. Sprinkle 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 a vegetable oil and place in a Panini press or a shallow frying pan. Cut the sandwich in 2-inch diagonal pieces and serve.

Note: Ingredients are too variable for nutritional analysis.

Main Dish

Crab Cakes

4 to 5 tablespoons melted butter

3 or 4 green onions, finely chopped

1/2 red bell pepper, finely chopped

1/4 cup breadcrumbs

Seasoning of your choice, Emeril’s or Chef Prudhomme’s

Juice of 1 lime

1/3 cup mayonnaise

Dijon mustard

1 pound lump crabmeat

Hot sauce or cocktail sauce

In a large mixing bowl, pour melted butter, green onion, red pepper, breadcrumbs seasoned with your favorite seasoning, lime juice, mayonnaise and Dijon mustard. Mix well using your hands. Gently fold in lump crabmeat still using your fingers, trying not to break up the crabmeat. Form into patties and place on a cookie sheet to chill for at least 2 hours to set up the butter and hold it all together. When ready to cook, add a little olive oil to a skillet over medium heat. Cook patties on one side until brown, gently turn so they will not fall apart and cook on the other side until brown. Serve with your favorite sauce. Makes 4 servings.

Per serving: 353 calories (72 percent from fat), 28.3 g fat (9.5 g saturated, 6.6 g monounsaturated), 137 mg cholesterol, 17.6 g protein, 7.9 g carbohydrates, 1 g fiber, 947 mg sodium.


Tomato Mozzarella Salad

1 Buffalo mozzarella ball, cut into bite-sized pieces

Heirloom tomatoes or cherry tomatoes, halved (assorted colors, if possible)

English cucumber

Balsamic vinegar

Olive oil

Mild onions

Fresh basil


Blue cheese

In a large mixing bowl, add all the ingredients and toss.

Note: Ingredients are too variable for nutritional analysis.


Want to watch the year’s biggest game with some of football’s biggest stars?

Fat chance, unless you’ve got deep pockets or know the right people. More likely, you’ll tune into the Super Bowl like everyone else — on the couch.

But if you can’t party with gridiron heroes like Dan Marino, Drew Brees and Mike Ditka, at least you can eat like them.

Dolphins great Bob Griese and his wife Shay have put together a cookbook packed with recipes from some of their best friends — who also happen to be some of the top names in sports.

The 168-page anthology, published last year, is aptly named the Griese Spoon Cookbook, a labor of love whose proceeds benefit cancer research and grief counseling.

“We talked about how it would be fun to get together with some of our good friends — like Coach [Don] Shula, [Larry] Csonka, [Dan] Marino, [John] Madden — and find out what they like to make,” Bob Griese said recently from the couple’s Jupiter home.

Turns out, Shula serves up a mean steak soup (made from 40 pounds of Angus beef stew meat). Csonka, the ultimate outdoorsman, probably hunts the moose called for in his Alaskan chili recipe.

And Marino, a proud Italian-American, offered up his Bolognese sauce recipe.

“It has to be simple, has to be easy, and has to be sports-related to keep [people’s] interest,” Shay Griese said. “It’s done really well.”

And it supports a cause that’s of great importance for Bob Griese, Hall of Fame quarterback and TV analyst. His first wife Judi died of breast cancer in 1988. Their son Brian Griese — a former NFL quarterback in his own right — created Denver-based Judi’s House in her memory. The foundation helps children and family members who are grieving the death of a loved one “find hope and healing within themselves,” its website states.

Shay Griese, meanwhile, serves on the board of Tampa’s Moffitt Cancer Center, a research facility committed to the prevention and cure of cancer.

All proceeds from the Grieses’ book go to these organizations.

Beyond football stars, other recipe contributors include country star Kenny Chesney (Key lime pie), newscaster Sam Donaldson (enchiladas), hockey great Bobby Hull (chicken dip), baseball manager Don Mattingly (bird nest) and golfer Jack Nicklaus (red velvet cake).

In all, the book includes more than 100 appetizers, meals and desserts.

My wife Lauren (an attorney and pretty good cook) and I were tasked with picking five recipes to prepare and eat. Tough assignment, we know.

Shay Griese likes to brag that her recipes are quick, inexpensive and healthy. And while the latter might be true with most of the dishes, we went the other route. Our picks probably won’t make Weight Watchers: Buffalo chicken dip, macaroni and cheese, stovetop steaks, crab cakes and, yes, a salad (tomato and mozzarella).

We started with Hull’s chicken dip. As if the cream cheese, rich dressing and shredded mozzarella wasn’t enough gluttony, we decided to double the recipe. Plus I like spice, so we upped the amount of hot sauce.

It was a delight, and a nap-inducing complement to playoff football.

Later that night, it was on to the steaks, which we broiled instead of cooking in a frying pan. The book leaves gaps in certain recipes that we had to fill in with our imagination (like using cabernet and lots of grain mustard in the steak’s sauce). The leftover wine helped wash it down, and we paired the dish with tater tots (classy, we know).

Next up was crab cakes. I’m a bit of a snob on this matter, having spent four years in Baltimore. And these fell short of those lofty standards. We followed the directions but ended up with crab mush, not cakes.

The from-scratch mac and cheese, however, was far more successful. Gale Sayers knows (at the very least) two things: how to run the football and how to fatten us up. This dish was pure decadence, although we probably should have stuck to the recipe. We freelanced on the cheeses, using Colby instead of American, and the taste wasn’t as sharp. Still, it got the job done.

As for the salad — well, it’s a salad. Healthy and crisp, it served its purpose, which was to not take up too much room in our bellies before the true gorging began.

The Grieses would recommend these and many of their book’s other dishes as Super Bowl party pleasers, but naturally, they have their favorites. Bob Griese loves the Cuban sandwich, while his bride raves about her ribs.

“I take a lot of pride in this book,” Bob Griese said. “Everything goes through me. It’s amazing I didn’t gain 50 pounds while writing it.”

The 'Griese Spoon Cookbook,' $29.99 can be purchased online on Amazon (among other online sellers) as well as wimmerco.com.

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