That soft-spoken Texan with a Southern drawl, a Miss Manners "Yes, ma'am," and an endless list of football records lights up a barbecue grill almost as frequently as he lit up the BYU scoreboard.
Ty Detmer's a backyard chef of extraordinary portions.Would you expect anything less from the all-everything quarterback at Brigham Young University?
And Detmer fills that grill with bounty from the hunt like elk, venison and pheasant.
"My dad always cooked out," Detmer recalls. "I remember a whole leg of deer on the grill, but we always had some kind of meat. It seemed like a natural thing for me to do."
What's natural for Ty is totally uncomfortable for his wife, Kim.
"He loves to cook that stuff," she laughs, "and that's fine with me. I'll eat a little of it but I won't cook it. I fix the other half - the mashed potatoes he absolutely loves."
Detmer has honed his outdoor cooking skills in the company of KSL-TV sports director and outdoor specialist Doug Miller.
"I'd eaten some sort of a cobbler cooked in a Dutch oven," Ty admits, "but I really didn't know what a Dutch oven could do until I went hunting with Doug. I'd never seen it done until then. It's pretty neat how you can just throw anything in that pot and heat it up."
Miller describes the old cast-iron pots as a "unique way to cook . . . a bit of black magic from a black pot."
The outdoor cooking gurus will fire up a sensational seafood recipe as celebrity chefs for the annual March of Dimes Gourmet Gala, Saturday, March 21, at Little America Hotel.
Competing with other teams of business and political leaders, Detmer and Miller and their wives, Kim and Marilyn, plot a game plan to knock off other contestants with the first-time Gala use of the Dutch oven.
Doug credits Marilyn's enthusiasm for camping and outdoor cooking with getting him involved in mountainous adventures.
"Marilyn's family were avid campers, and I had never been camping when we got married. She had such fond memories of the family trips that she wanted those experiences for our family. She really introduced me to the world I've made a profession of," Doug admits.
For Detmer, the off-season becomes a litany of pay-backs to the community that has supported his athletic efforts at the Y.
Any youngster is the state would recognize that easy grin and genuine concern for children.
"Regardless of the situation, Ty always takes time to stop and sign a program or a centerfold," Miller adds. "He's really the image of what every kid wants to be."
As an example, ask a student at Granite Elementary in Sandy. Students at the school are currently participating in a 100-hour reading assignment to earn the privilege of attending a Detmer assembly and collecting Detmer-autographed memorabilia.
Or tally the number of posters, programs, hats, cards or T-shirts that show up at his in-laws awaiting an autograph.
Through the eyes of a child, Ty Detmer is a real-life, legitimate, All-American hero.
A hero who volunteers to help children through the March of Dimes Gourmet Gala.
- "THROUGH THE EYES OF A CHILD," the annual Gourmet Gala fund-raiser in behalf of the March of Dimes will be Saturday, March 21, at Little America Hotel.
The event targets the "Campaign for Healthier Babies," the national focus of the organization in itsefforts to prevent birth defects and infant mortality.
Specifically, the campaign set the national following objectives:
- Reduce infant death to seven per 1,000 live births.
- Reduce low birthweight to 5 percent of all births.
- Ensure that nine out of 10 women get prenatal care in the first trimester of pregnancy.
Assisting in the organization of the benefit are committee co-chairmen Jeff Cobabe, Bruce Finlinson and Brian Thomas.
Stirring up carefully researched, competitive recipes are a number of celebrity chefs including:
- Don Cash and Nick Rose; Questar and Mountain Fuel
- Bob Egan and Randy Fields; IBM and Fields Software Group
- Paul Rolly and Joann Jacobsen-Wells, Salt Lake Tribune
- Hal and Becky Garner and Jim & Glenda Bradley; Buffalo Bills and Salt Lake County Commission
- Ty and Kim Detmer and Doug and Marilyn Miller; BYU and Bonneville International Corporation, KSL-TV
- The Saliva Sisters
- Tom Kozlowski and Jim Lutton; Solar Turbines Inc.
- Fisher & Todd; KISN 97 AM/FM Radio
- Lloyd and Julie Hightower; Northwest Pipeline
- Steve Young and Elizabeth Johnson; San Francisco 49ers and Miss Utah 1991
Participating cooks will prepare their entrees in kitchens sponsored by Mountain Fuel, IBM, Northwest Pipeline, Bonneville International, KSL-TV, Centrex and Solar Turbines Inc.
Celebrity kitchens will be created by local interior designers Nola Chase, Ryan Gardner, Ginger Jones, Heidi Robison, Ginger Kamp, Val Bagley, Susanne Snow, John Wayne Cook and Bruce Edwards. Others include Holly Adamson, Milton Elliot, R. Lee Last, Dawn Sontag, Walter Cowie, Jutta Gellersen, Annette Bell and Julie Dunn.
For further information, contact the March of Dimes, 363-5500.
Mandarin Wonton Salad
4 chicken breasts, boned, skinned, cooked and cubed
1/2 package wontons
1/2 pound bacon, cooked and crumbled
1 head iceberg lettuce
3 stalks celery, sliced
1 cup broccoli florets
1 cup cauliflower florets
1/2 cup Cheddar cheese, grated
2 tomatoes, diced
1/2 cup vegetable oil
3 tablespoons white vinegar
2 tablespoons sugar
1 teaspoon salt
1 teaspoon MSG
1/4 cup sesame seeds, toasted Poach chicken; cool and cube. Cook bacon; crumble. Deep fry wontons; drain and set aside.
Combine prepared vegetables with cheese.
Blend dressing ingredients and toss with vegetables, chicken and bacon. Chill until ready to serve. Immediately before serving, top salad with wontons. Makes 8-10 servings.- From Kim Detmer
Each serving contains 554 calories; 40 gm fat; 649 mg sodium; 336 mg cholesterol.
Pineapple Upside Down Cake
1/2 cup brown sugar
1/4 cup margarine or butter, melted
6 slices canned pineapple, drained
6 maraschino cherries
2 eggs, separated
1/2 cup sugar
3/4 cup plus 3 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup pineapple juice
Whipped cream Heat oven to 375 degrees.
Combine brown sugar and margarine; blend well. Spread in bottom of 9-inch round cake pan. Arrange pineapple slices and maraschino cherries over brown sugar mixture; set aside.
Beat egg yolks until thick and lemon-colored. Gradually add sugar; beat well. Add flour, baking powder, salt and pineapple juice to egg yolk mixture; mix well. In another bowl, beat egg whites until stiff peaks form; fold into batter. Pour batter into prepared pan, covering pineapple slices and cherries. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 2 minutes; invert onto serving plates. Serve warm with whipped cream. Makes 6 servings.
Each servings contains 350 calories; 13 gm fat; 230 mg sodium; 100 mg cholesterol.
Mom's Beef Stew
2 pounds lean beef stew meat
2 tablespoons oil
1 large onion, sliced
1 clove garlic, minced
4 cups water
11/2 teaspoons salt
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon lemon pepper
1/2 teaspoon paprika
2 bay leaves
4-5 medium potatoes, peeled and chunked
6-8 carrots, peeled and sliced
3-4 stalks celery, sliced
1 package (10 oz.) pearl onions
1/2 cup cold water
1/4-1/3 cup flour Brown stew meat in hot oil, stirring to brown all sides, about 15 minutes. Add sliced onion and minced garlic; stir to brown, then add water and seasonings. Simmer for 2 hours, stirring occasionally. Add potatoes, carrots, celery and pearl onions; simmer 20 minutes or until vegetables are tender. Thicken stock to desired consistency with cold water/ flour mixture. Adjust seasonings, if necessary, and serve. Makes 6-8 servings.
Beef Loin au Poivre a la Creme
2-4 pounds beef loin or eye of round, sliced in 3/4-inch slices
2 tablespoons black peppercorns
1/4 cup butter
2 tablespoons green onions or shallots, chopped
3 tablespoons cognac or fruit juice
2 cups heavy cream
2 tablespoon Dijon or Dusseldorf mustard Using a mortar and pestle or bottom of a heavy skillet, pound the peppercorns until coarsely crushed. Pour the crushed pepper onto a piece of wax paper and lightly sprinkle the loin slices on both sides with the pepper. Press the pepper into the loin slices with the heel of the hand. Sprinkle lightly on both sides with salt.
Lightly brush all sides of a heavy skillet with oil. When skillet is hot, add the loin slices and cook over medium high heat until brown on one side, about 5-7 minutes. Repeat on the other side. Continue cooking the slices, turning occasionally to the desired degree of doneness. Lay slices in a covered dish and place in oven to keep warm.
Prior to serving, wipe out the skillet with paper towel; add butter and shallots. Cook, stirring about 3 minutes; do not brown. Add cognac or juice and cream; cook, stirring frequently, about 10 minutes. Remove the skillet from the heat and stir in the mustard. Pour the hot sauce over the loin, garnish with greens and serve. Makes 6 servings.
Bourbon Street Bread Pudding with Butterscotch Sauce
5 slices raisin bread
1 croissant, thinly sliced
1/2 cup butter
2 cups half and half
1/2 vanilla bean, split
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Bottled butterscotch sauce
Butter a 4-cup shallow baking dish. Butter bread slices on one side and layer in dish alternating with croissant slices. Heat half and half in a medium saucepan; add split vanilla bean and simmer 15 minutes.
Pour cream in medium bowl; whisk eggs and sugar. Add egg mixture to cream and mix. Remove bean pod and scrape any remaining seeds into cream mixture. Pour mixture over bread; sprinkle with cinnamon and nutmeg. Place in a slightly large shallow pan and fill with hot water halfway up the side of the baking dish. Place in 350 degree oven and bake 30 minutes. Remove from oven and place on wire rack, cool to room temperature. Pour butterscotch sauce over pudding.
Makes 4 servings.- From Bob Egan and Randy Fields
Each serving contains 730 calories; 27 gm fat; 650 mg sodium; 266 mg cholesterol.
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup mayonnaise
2 tablespoons chives, finely chopped
2 tablespoons chopped dill
1 tablespoon onion, grated
1 tablespoon fresh lemon juice
Dash of Tabasco sauce
1/4 teaspoon paprika
1 teaspoon salt
2 cups lump crabmeat, flaked
1 cup whipping cream
Soften gelatin in cold water in a large mixing bowl for 3 minutes. Stir in the boiling water and slowly whisk until the gelatin dissolves. Cool to room temperature. Add the mayonnaise, chives, chopped dill, onion, lemon juice, Tabasco, paprika and salt; whisk until completely thickened, about 20 minutes. Fold the crabmeat into the gelatin mixture. Whip the cream in a separate bowl until it forms soft peaks and fold gently into the crab mixture. Place the mixture into a medium-size bowl or decorative 6-8 cup mold. Refrigerate, covered, for at least 4 hours. Unmold the mousse on a serving platter and garnish with dill sprigs. Serve with black bread or crackers. Makes 12 appetizer servings. - From Peter and Karen van Dyck
Each serving contains 160 calories; 15 gm fat; 267 mg sodium; 55 mg cholesterol.
Chicken Dijon Bites
2 whole chicken breasts, skinned and boned
4 tablespoons butter
3 teaspoons Dijon mustard
1 clove garlic, minced
1 tablespoon parsley, minced
1 tablespoon lemon juice
1/4 cup dry bread crumbs
1/2 cup Parmesan cheese, grated
Cut chicken into 1-inch cubes and saute in butter until lightly browned, about 10 minutes. Stir in mustard, garlic, parsley and lemon juice; cook a few minutes longer. Sprinkle with bread crumbs and Parmesan cheese; toss and serve.
Makes 4-6 servings.