The Indianapolis Colts today released defensive tackle Ricky Jean Francois.
Jean Francois was signed by the Colts as an unrestricted free agent on March 14, 2013. Over the past two seasons (2013-14), he played in 26 regular season games (23 starts) and recorded 54 tackles (42 solo), 5.5 sacks, six passes defensed and one fumble recovery. He also added nine tackles (four solo) and 1.5 sacks in five postseason contests (two starts). For his six-year NFL career, Jean Francois has totaled 160 tackles (96 solo), 8.5 sacks, eight passes defensed, one forced fumble and one fumble recovery in 77 games (28 starts). He spent the first four seasons (2009-2012) of his career with the San Francisco 49ers after being selected by the team in the seventh round (244th overall) of the 2009 NFL Draft.
Posted in Colts Blog
For the sixth consecutive year, Colts Training Camp Presented by Verizon will be held at Anderson University in Anderson, Ind. Practice dates and times will be announced at a later date. Following training camp, the team will return to the Indiana Farm Bureau Football Center to resume football operations.
The team originally spent their summers at Anderson University from their inaugural season in 1984 to 1998 and then returned in 2010. The 2015 training camp will be located at the Kardatzke Wellness Center/Macholtz Stadium complex located in the Northeast section of the university campus. The public can access the camp via University Boulevard and 5th Street. Campus signage will be present to direct the public to available parking for the duration of camp. Entire practices will be open to the public free of charge, however, Anderson University will charge a parking fee for campus visitors.
Since returning to Anderson in 2010, the university has made significant improvements to the campus. In 2002, Anderson dedicated the Kardatzke Wellness Center. The 132,000 square-foot facility connects the O.C. Lewis Gymnasium and Bennett Natatorium at the Northeast end of the campus.
In addition to the Kardatzke Wellness Center, the university has upgraded and enhanced residential facilities on the campus. The school constructed York Seminary Village on the east side of Walnut Street, between 6th and 7th Streets, in Anderson and remodeled 5th Street directly in front of Reardon Auditorium.
Improvements to the athletic complex have included new baseball dugouts at Don Brandon Field and an all-weather synthetic field turf and outdoor lights at Macholtz Stadium in the summer of 2008. Master planning around the athletic complex is currently underway with refinements to the practice fields and upgrades to the locker rooms on the Northeast corner of the Kardatzke Wellness Center.
Anderson is a private Christian university of 2,600 undergraduate and graduate students in central Indiana.
Posted in Colts Blog
COLTS GENERAL MANAGER RYAN GRIGSON AND HEAD COACH CHUCK PAGANO AVAILABLE TO MEDIA AT NFL SCOUTING COMBINEPosted by on February 16, 2015 – 7:38 pm
Indianapolis Colts General Manager Ryan Grigson and Head Coach Chuck Pagano will be available to the media during the 2015 NFL Scouting Combine at Lucas Oil Stadium on Thursday, February 19. Grigson will take the podium at 1:30 p.m. followed by Pagano at 2 p.m.
For more information, visit the Colts media website, media.colts.com.
Colts season tickets available now. Call 317-299-4946 or visit Colts.com.
Let everyone know to BE CLEAR ON GAME DAY SAFETY visit: http://www.nfl.com/allclear
Posted in Colts Blog
The Indianapolis Colts today released outside linebacker Shaun Phillips.
Phillips played in five games for the Colts in 2014 and recorded seven tackles, including five solo stops. He also competed in all three postseason games and made one tackle. Phillips was claimed by the Colts off waivers (Tennessee) on November 26, 2014. For his 11-year NFL career, he has totaled 561 tackles (402 solo), 81.5 sacks, 48 passes defensed, 22 forced fumbles, 10 fumble recoveries and seven interceptions in 168 games played (121 starts). Phillips has notched 49 tackles (33 solo), 3.5 sacks and a fumble recovery in 14 career postseason contests (10 starts).
Posted in Colts Blog
The Colts and Indiana Pork have partnered in search of the best pork tailgate recipe in all of Colts Nation. Each week we collected submissions with one Colts fan winning each week. Weekly winners received a $50 Meijer gift certificate,101 Things to Do With Bacon Book, Indiana Pork Apron, Colts hat, Colts yearbook and Colts 2013 Season DVD. The Grand Prize winner, Christopher Park, won a year’s supply of BACON! Take a look at some of the below recipes and see if any sound good for a Super Bowl party line-up!
- 20 Jalapenos (tops cut off and de-seeded–use gloves)
- 1 8oz Cream Cheese (softened)
- 1 16 oz mild or hot sausage (cooked and drained)
- 1 Bunch Green onions (tops off and chopped)
- 1 16 oz bacon
- 1 Clove Garlic (minced)
Mix cream cheese, crumbled sausage, onions, garlic, and salt and pepper to taste. Stuff Jalapeno’s with mixture and wrap bacon around and over pepper and secure with toothpick. Grill on medium turning over frequently until bacon crisps up and contents are heated through. Remove toothpicks before eating. Enjoy!!!
- 5 1/2 pound bone-in pork shoulder
- 1 can (1 3/4 cup) pumpkin puree
- 3/4 cup brown sugar
- 1/3 cup Jim Beam Maple Bourbon
- 1/3 cup apple cider vinegar
- 1 1/2 tsp pumpkin pie spice
- 1 tsp Worcestershire sauce
- Dash of salt
- Buns (option, but honey wheat works well)
1. Mix all ingredients except pork and buns in a mixing bowl and mix well.
2. Place pork shoulder in a crock pot and cover generously with the mixture.
3. Cook on low for 8-10 hours or until pork is fork tender.
4. Shred the pork, remove any bones, and return to the slow cooker for at least 30 minutes.
5. Serve warmed from the crock pot on the burger buns (generally better if toasted).
- Olive oil -your call how much you wanna use, 2-3 tablespoons
- 2-3 lbs of pork shoulder, cut into cubes
- 3/4 cup white wine
- 2 yellow onions, chopped
- 4 cloves garlic, minced
- 2 red bell peppers, chopped
- 2 dry chiles (pasilla, ancho, chipotle) depending on your heat tolerance, chopped, deseeded and destemmed
- 3 Tbsp hot Hungarian paprika
- 2 Tbsp ground cumin
- 1 teaspoon of ground cardamom
- 1½ cups pork stock (or chicken stock)
- Half a can of tomato paste
- 28 oz of canned whole tomatoes, separated from liquid, torn up by hand
- 4-5 sprigs fresh flat leaf parsley
- pinch of dried thyme (I didn’t have fresh on hand)
- Salt and pepper (for the pork and to taste throughout)
Pat pork dry. Brown in batches with a tablespoon of olive oil on medium high heat, it took me two.
Transfer to a bowl.
Turn pan back up to medium high heat. Add part of the wine to pan and stir with a spatula deglaze the fond.
Once all the brown goodness is loose from the bottom, pour over the pork.
Again bringing the pan to medium heat and add a tablespoon of olive oil.
Add the onions and garlic and cook until the onions are clear and starting to brown.
Add the peppers and cook until the onions are browned and peppers are soft.
Then add the spices (paprika, cumin, cardamom, dried thyme) and tomato paste stirring until mixed completely.
Then add the stock, some more wine, the tomatoes, bay leaf, parsley, and pork back into the pan.
Bring it to a boil, then reduce to low. Partially cover the pan and let it go….slow and low that is the tempo for about 3 hours.
Serve with rice or couscous, garnish with chopped parsley if you are fancy.
Start with a Boston butt pork shoulder local to Indiana- roughly 8-10 lbs. Cut into rib-like strips that are approx 4 inches thick, 4 inches tall and the length of the pork shoulder (or you can cheat and buy as ribs in the store). Rub with mustard, then black pepper, sea salt, garlic, and granulated maple (I buy that from a place online called the spice house). Place in the smoker at 225 under apple wood until they hit 185- takes about 5 hours. Take out let sit for 1 hour and cut into cubes. Place the cubes in a bowl with a stick of melted butter, more granulated maple, salt and course pepper then mix together. Lay on a single row tray and put back in the smoker with more apple wood for 3 more hours. People go nuts for them and they are great grab and go snacks for the ride from South Bend to Indy for a game. I use a vertical smoker for this and make sure there is always water in the pan. For tailgates this makes two disposable pie tins worth of burnt ends. Just perfect.
- 1 lb bacon – I prefer low sodium and standard cut (not thick cut) – any brand will do
- 1 lb bulk breakfast sausage
- 1/2 lb deli ham (shaved, thin- or thick-sliced…whatever your preference)
- Maple syrup and cinnamon for a breakfast experience (BBQ sauce, hot sauce and cayenne pepper are a great combo too) The exact amount of seasoning/syrup you use is up to you.
- 2 sheets of parchment paper
1. Make a tight 7×7 weave of bacon on parchment paper. This is the most labor intensive part. I usually lay out 7 horizontal strips and then weave in 7 vertical strips. Finished weave should look like a checkerboard.
2. If there is any left-over bacon, fry it up and save it for step #7.
3. Add syrup/cinnamon OR BBQ/hot sauce/cayenne on the top of the weave.
4. On the second sheet of parchment paper, spread out the sausage until it’s almost the same size of the bacon weave (a bit smaller is fine). A rolling pin comes in handy for this step.
5. Peel the sausage off of the parchment paper and put on top of the bacon weave.
6. Add syrup/cinnamon OR BBQ/hot sauce/cayenne on the top of the sausage.
7. Dice ham and any leftover cooked bacon, then sprinkle the mix on top of the sausage.
8. Add syrup/cinnamon OR BBQ/hot sauce/cayenne on the top of the ham.
9. Leaving bacon weave in place, roll the sausage and ham mix from bottom to top.
10. With sausage roll at top of bacon weave, roll the weave and sausage from top to bottom. If it doesn’t stay closed on its own, you may have to add toothpicks.
11. Place log on a cooling rack (the cooling rack elevates the log and keeps it out of the grease puddles).
12. Put the rack in a cookie sheet with edges on the side to catch grease.
13. Add thin layer of syrup/cinnamon OR BBQ/hot sauce/cayenne on the top of the log.
14. Bake at 325 for about an hour. Turn the log 90-180 degrees so that the bottom is on a side or the top so that this bacon will crisp up. Bake for maybe another 45 minutes or until the internal temp of the sausage is around 160 (Check the Indiana Pork Producers website for exact recommended internal temperature).
– Thick cut bacon may not firm up enough during cooking process, thin usually works better.
– Use pre-cooked ham and fried bacon for the center since this will be the hardest area to cook thoroughly. You don’t really want to leave it in the oven too long because the outside may burn and the whole thing could dry out.
- 20-25 medium portobello mushrooms
- 1/2 lb Italian Sausage, browned and drained
- 1/2 cup chopped spinach
- 8 oz cream cheese, softened
- 8 oz mozzarella cheese
- 1/4 cup balsamic vinegar
- 1/2 teas. basil
- 1/4 teas white pepper
Clean mushrooms, removing stems and fins. Cup side up, brush mushrooms with balsamic vinegar. Mix the spinach, cheeses, basil & white pepper. It works best to heat this a little so it stays together better. Put a teaspoon of sausage in each mushroom cup, top with cheese mixture. Grill or bake, until cheese is melted . Enjoy.
- 8 Pork Hot dogs or sausages
- 8 Fajita flour tortillas
- 1 lb Bacon
- 4 oz Shredded Monterrey cheese
- 1 Tbs Canola oil
- Fresh salsa
Heat on low a cast iron skillet, add oil. Assemble the burritos by placing the hot dog and cheese and wrapping tight the tortilla (eggroll style). Wrap the bacon around the burrito. Cook the burrito and turn it around until the bacon is crisp. Cut into halves, serve with fresh salsa.
Mike’s Big Fatty
- 1 pk bacon
- 1 chub mild pork sausage
- 2 poblano chiles
- 1 cup quesadilla cheese
Start by roasting your chiles over fire or high heat until they blister. Place the chiles in a ziplock bag for 10 minutes so they can steam. Once they’ve steamed a while, remove the skin then open the chiles to remove the seeds.
Make a weave with your bacon and set aside. Spread your pork into a rectangle shape on plastic wrap or wax paper. Place your two skinned and seeded chiles down on the middle of the pork sausage then top the chiles with your cheese. Using the plastic wrap or wax paper, roll the sausage, chiles and cheese up into a log, then place the log on the bacon weave. Wrap the bacon weave around the roll and you’re ready to grill or bake. Medium heat on the grill (or 400 degree oven) for 10 minutes, then flip and finish on the other side for an additional 15.
Slice and destroy.
Posted in Colts Blog
The Indianapolis Colts today released safety LaRon Landry and waived inside linebacker Andrew Jackson and tackle Xavier Nixon.
Landry was originally signed by the Colts as an unrestricted free agent on March 13, 2013. He played in 23 games (18 starts) over the last two seasons (2013-14) and contributed with 144 tackles (104 solo), 2.5 sacks and two passes defensed. He also recorded 30 tackles, including 22 solo stops in five postseason contests (four starts). For his eight-year NFL career, he has totaled 677 tackles (500 solo), 42 passes defensed, 10 forced fumbles, 8.0 sacks, six interceptions and five fumble recoveries in 103 regular season games (97 starts).
Jackson was selected by the Colts in the sixth round (203rd overall) of the 2014 NFL Draft. He spent the first three weeks of the season on the practice squad before being signed to the active roster on September 27, 2014. In his rookie year, Jackson registered seven tackles, 1.0 sack and nine special teams tackles in 13 regular season contests. He also added three special teams stops in three postseason games.
Nixon was originally signed by the Colts from the Washington Redskins practice squad on September 24, 2013. He played in eight regular season games (two starts) over the last two seasons (2013-14) and two postseason contests. In 2014, Nixon was placed on Injured Reserve (Designated for Return) on September 2 and was activated from Injured Reserve on November 4.
Posted in Colts Blog
The Indianapolis Colts have hired Jim Hostler as wide receivers coach and named Tim Berbenich as defensive assistant, Hal Hunter as offensive line coach, Brad White as outside linebackers coach and Charlie Williams as running backs coach.
Hostler holds 25 years of coaching experience, including 15 seasons in the NFL. In 2014, he served as the senior offensive assistant for the Buffalo Bills. During that season, wide receiver Sammy Watkins set Bills single-season rookie records for receptions (65) and receiving yards (982), while receiver Robert Woods set career highs with 65 receptions for 699 yards and five touchdowns. The team also had three different players with at least 50 catches for the first time in franchise history.
Prior to joining the Bills, Hostler spent six seasons (2008-2013) as the Baltimore Ravens’ wide receivers coach, where he oversaw a receiving corps that played an integral role in the team’s 2012 Super Bowl championship. During the 2012 campaign, the Ravens’ wide outs finished second in franchise history for the most receiving yards for a single season with 3,996. From 2011-13, Torrey Smith ranked among the top 10 AFC receivers in yards per catch (fourth-17.2), touchdown receptions (seventh-19) and receiving yards (eighth-2,824).
In addition to Smith, Hostler helped wide receiver Anquan Boldin make an immediate impact on the Ravens’ offense upon his arrival following a trade from Arizona. During his three seasons (2010-12) with Baltimore, Boldin led the team in receptions (186), receiving yards (2,645) and first down receptions (132).
Hostler joined the Ravens in 2008 after spending three seasons (2005-07) with the San Francisco 49ers, serving as quarterbacks coach from 2005-06 and offensive coordinator in his final year. During his time with the 49ers, Hostler played an important role in tutoring 2005 No. 1 overall pick quarterback Alex Smith. In 2007, he helped running back Frank Gore become the third player in 49ers history to record over 1,000 rushing yards and 400 receiving yards in back-to-back seasons.
During coaching stints with the New York Jets (2003-04) and the New Orleans Saints (2001-02), Hostler helped develop players like Santana Moss, Wayne Chrebet, Justin McCareins and Donté Stallworth. From 2003-04, Moss totaled 119 receptions for 1,943 yards and 15 touchdowns.
A native of Bethel Park, Pa., Hostler entered the NFL in 2000 with the Kansas City Chiefs as an offensive assistant/quality control coach after spending 10 years coaching collegiately at his alma mater Indiana University of Pennsylvania (1990-92, 1994-99) and Juniata College (1993).
Berbenich spent the last two seasons (2013-14) as the Colts’ offensive assistant. Last year, he helped coach an offense that set franchise single-season records in net yards (6,506) and net passing yards (4,894), while recording its second-highest point total (458) for a season. The team finished the regular season ranked first in the NFL in passing yards, third in net yards, fourth in time of possession and sixth in points scored. The Colts allowed only 29.0 sacks in 2014, which ranked eighth in the NFL and was the lowest total for the team since the 2010 campaign.
In 2013, Berbenich helped coach an offense that averaged 341.8 yards per game, including 232.8 passing
and 108.9 rushing. The Colts’ 1,743 total rushing yards were the most for the team since the 2006 campaign.
Indianapolis set franchise records for the fewest turnovers (14) and fumbles lost (four) and became the first team in the NFL to finish a season with the least amount of turnovers and penalties since the 2002 Kansas City Chiefs. The Colts notched 35 10-play drives in 2013, which tied for second in the NFL. Indianapolis also only allowed 32.0 sacks for the year, which ranked sixth in the NFL and fourth in the AFC.
Hunter spent the last two seasons (2013-14) as the Colts’ assistant offensive line coach. Last season, he worked with an offensive line that saw 11 different starting lineups throughout the year. The line helped pave the way for the team to set franchise single-season records in net yards (6,506) and net passing yards (4,894), while recording its second-highest point total (458) for a season. The Colts allowed only 29.0 sacks in 2014, which ranked eighth in the NFL and was the lowest total for the team since the 2010 campaign.
In 2013, Hunter assisted an offensive line that blocked for quarterback Andrew Luck to throw for 3,822 yards
and 23 touchdowns, while only allowing 32.0 sacks on the year, which ranked sixth in the NFL and fourth in the
AFC. Indianapolis rushed for 1,743 yards on the season, which was the highest total for the team since 2006.
Hunter also helped manage an offensive line that saw seven different starting lineups throughout the season.
White has served on the Colts’ coaching staff for the last three years, first as the defensive quality control coach (2012-13) and most recently as the assistant linebackers coach (2014). Last season, inside linebackers D’Qwell Jackson (184) and Jerrell Freeman (144) led the team in tackles and became the Colts’ first linebacker pair with 100-plus tackles in the same season since 2011. Jackson earned his first career Pro Bowl nod after leading the team in tackles and posting career highs in sacks (4.0) and fumble recoveries (four). In addition, outside linebacker Erik Walden finished second on the team with a career-high 6.0 sacks on the year.
In 2013, White helped coach a defense that ranked fourth in the AFC in points allowed (21.0), tied for fifth in sacks (42.0) and eighth in interceptions (15). Outside linebacker Robert Mathis led the NFL in sacks (19.5) and forced fumbles (eight), while Freeman tied for third in the league with six forced fumbles. Cornerback Darius Butler posted a team-leading four interceptions for the second straight year and led all AFC cornerbacks from 2012-13 with eight interceptions.
In 2012, White assisted a defense that registered 32.0 sacks, 12 interceptions and allowed a 38.1 third down conversion percentage, which ranked eighth in the AFC. The Colts defense returned four interceptions for touchdowns, which was tied for the most in a single season in franchise history. He also helped the development of 19 different starters on the defensive side of the ball, including Freeman who joined the team from the Canadian Football League during the offseason and set a franchise record for tackles in a season (203).
Williams spent the last three seasons (2012-14) as the Colts’ wide receivers coach. Last year, the team’s receivers combined to record 219 receptions for 3,004 yards and 16 touchdowns. T.Y. Hilton became the third player in franchise history to post back-to-back 1,000-yard receiving seasons and recorded the most receptions (214), receiving yards (3,289) and 100-yard receiving games (16) in the first three seasons of a player’s career in Colts history. Reggie Wayne finished second on the team with 64 receptions for 779 yards and moved up to seventh place in NFL history in career receptions (1,070) and eighth in receiving yards (14,345). First-year receiver Donte Moncrief became the seventh rookie in team history to record multiple 100-yard receiving games in a single season.
In 2013, Williams coached a group of receivers led by Wayne and Hilton. Hilton led the Colts with
82 receptions for 1,083 yards and five touchdowns, claiming his first career 1,000-yard season. In the AFC Wild
Card game against Kansas City, Hilton set a franchise record and tied for the second-most catches in a single
game in NFL postseason history with 13, while his 224 receiving yards also set a team record and ranked as the
third-most in NFL history. Wayne recorded 38 catches for 503 yards and two touchdowns for the year before
suffering a season-ending injury in Week 7 against Denver.
Williams’ experience was imperative in guiding the 2012 Colts receivers who contributed with 231 receptions for 3,211 yards and 16 touchdowns. Wayne totaled 106 receptions for 1,355 yards, which were both the second-highest totals for a single season in his NFL career. He also added five touchdowns en route to his sixth career Pro Bowl selection. Williams also directed Donnie Avery in 2012, who set single-season career highs in receptions (60), receiving yards (781) and 100-yard games (two). Hilton ranked first among NFL rookies in receiving touchdowns (seven) and 100-yard games (five). He was also second in receiving yards (861) and tied for fourth in receptions (50). Hilton’s five 100-yard receiving outings were the most by a Colts rookie in franchise history as he finished with the second-most receiving yards and tied for the third-most receiving touchdowns by a rookie in team history.
Williams previously coached running backs at New Mexico State and TCU for six seasons earlier in his coaching career.
Posted in Colts Blog
The Indianapolis Colts have been made aware that D’Qwell Jackson was charged yesterday in Washington, D.C. with a count of simple assault. When the Club learns more of the surrounding facts, it will make an appropriate statement.
Posted in Colts Blog
The Indianapolis Colts today agreed to terms with guard Ben Heenan.
Heenan, 6-4, 316 pounds, played the last three seasons (2012-14) with the Saskatchewan Roughriders of the Canadian Football League (CFL) after being selected by the team with the first overall pick of the 2012 CFL Draft. He competed in 52 career games on the offensive line, starting 49 contests. In 2014, Heenan started all 21 games for the Roughriders for the first time in his career. In 2013, he started 16 games at right guard and right tackle and helped the Roughriders win their fourth Grey Cup in franchise history. As a rookie in 2012, Heenan saw action in a total of 15 games and started 12.
Collegiately, Heenan played four seasons (2008-2011) at the University of Saskatchewan at both guard and tackle and helped the Huskies to three Canada West regular season titles and four playoff appearances. The team led the conference in points scored and total offense on two occasions. Heenan was one of only three Canadian players selected to play in the East-West Shrine Game following his senior season. He was also named Second Team All-Canadian and was a Canada West All-Star in 2011. Heenan earned First Team All-Canadian and Canada West All-Star honors in 2010, while playing in the Canadian Interuniversity Sport East-West Bowl. In his first year with the Huskies in 2008, he started all nine games and was named Canada West Rookie of the Year.
Posted in Colts Blog
The Indianapolis Colts today agreed to terms with wide receiver Duron Carter.
Carter, 6-5, 205 pounds, spent the past two seasons (2013-14) in the Canadian Football League (CFL) with the Montreal Alouettes and totaled 124 career receptions for 1,939 yards and 12 touchdowns. In 2014, he was named a CFL All-Star after leading the team with career highs of 75 receptions for 1,030 yards and seven touchdowns. His reception and receiving yardage totals ranked third in the league, while his touchdown total tied for second. In Week 19, Carter was named the CFL Offensive Player of the Week after reeling in 11 catches for 181 yards and a touchdown in a 17-14 victory over the Toronto Argonauts. As a rookie in 2013, Carter amassed 49 receptions for 909 yards and five touchdowns in only 11 games. He ranked second on the team in receiving yards, tied for second in touchdowns and third in receptions.
Carter played one season of collegiate football at Ohio State in 2009 and caught 13 passes for 178 yards and a touchdown. He also returned two punts for 24 yards. Carter attended Coffeyville (Kan.) Community College in 2010 and recorded team highs in receiving yards (690) and touchdowns (10) and tied for second in receptions (44). He then transferred to Alabama in 2011 and Florida Atlantic in 2012, but did not play in any games. Carter is the son of Pro Football Hall of Famer Cris Carter.
Posted in Colts Blog