• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.

[mjp28]

GRILLED CHEESE WITH BOURBON MELTED ONIONS,   MMMM-MMMM DELICIOUS !  Good for a GAMEDAY or when you want a different grilled cheese sandwich.

 

The rich sweetness of the caramelized onions with the added splash of bourbon will change your boring grilled cheese into a gourmet meal.

 

Ingredients

 

1 tbsp. olive oil

1 large red onion, halved, thinly sliced lengthwise

1 tbsp. brown sugar

1/4 tsp. each salt and freshly ground black pepper

1 tbsp. bourbon

1 1/2 tsp. plus 4 Tbsp unsalted butter, softened

12 oz. (3 cups) of your favorite cheeses (we used sharp cheddar and Gruyère), grated

8 (½-inch) slices crusty bread

 

Directions

1. Heat oil in a large skillet over medium heat. Add onion and cook 20 minutes, stirring frequently, until caramelized and very tender. Stir in sugar, salt, and pepper. Add bourbon, scraping up all brown bits in bottom of skillet. Stir in 1 1/2 teaspoon butter until melted; keep warm. (Makes about 1 cup.)
2. In a medium bowl, toss cheeses until well combined. Divide evenly into 4 portions; press each into a disk-like patty to fit the size of the bread slices.
3. Spread 1/4 cup of the onion mixture on each of 4 slices of bread. Top each with a cheese patty and another slice of bread. Spread 1 1/2 teaspoon of the butter on 1 side of each sandwich.
4. Heat a large nonstick skillet over medium-low heat. Place 2 sandwiches, butter side down, in skillet. 
5. Cook 3 to 4 minutes, until golden brown. While first side is cooking, spread 1 1/2 teaspoon of the butter on other side of each sandwich.
6.  Turn sandwiches and cook 3 to 4 minutes, until second side is crispy and golden brown and cheese has melted. Repeat with remaining 2 sandwiches.

[mjp28]

My wife just bought a bag of shredded of swiss and gruyere we are going to try on some of our sandwiches including the above toasted cheese.  Ummm-ummm.

[mjp28]

Smoked Sausage Cassoulet, for a delicious dinner or a pre-GAMEDAY meal.

Smoked Sausage Cassoulet....getting away from sandwiches ? a bit.

Published in Bon Appetit, March 1999 a good ol' recipe.    Make this a day ahead for the best flavor. Serves 8-10.

Ingredients, most you might have on hand:

• 2 tablespoons plus 1/4 cup olive oil
• 3 pounds assorted fully cooked smoked sausages (such as kielbasa and andouille)
• 4 large leeks (white and pale green parts only), thinly sliced
• 6 large garlic cloves, chopped
• 1 medium apple, peeled, chopped.  (Note: we have not tried with the apple ? but might next time)
• 1 tablespoon chopped fresh rosemary
• 1 1/2 teaspoons dried rubbed sage
• 1/2 cup brandy.  (Optional ?)
• 2 14 1/2-ounce cans diced tomatoes with roasted garlic in juice
• 3 15-ounce cans Great Northern beans, drained, liquid reserved
• 1 10-ounce package frozen baby lima beans, thawed
• 1 cup (or more) canned chicken broth
• 3 tablespoons tomato paste
• 1/2 teaspoon ground cloves
• 4 cups diced country-style bread
• 1 pound tomatoes, seeded, diced
• 1/2 cup chopped fresh parsley
•  

Directions:

Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof pot over medium heat. Add sausages; sauté until brown, about 25 minutes. Transfer to plate and cut into 1/2-inch rounds.

Add leeks and garlic to same pot. Sauté until beginning to soften, about 8 minutes. Mix in apple, rosemary and sage. Add brandy and simmer until almost evaporated, about 5 minutes. Mix in canned tomatoes with juices, canned beans with 1/2 cup reserved liquid, lima beans, 1 cup broth, tomato paste and cloves. Add sausages. Season with pepper.
Bring cassoulet to boil. Cover pot and transfer to preheated oven; bake 30 minutes. (Can be made up to 2 days ahead. Uncover; cool 1 hour. Refrigerate until cold; cover and keep refrigerated. Before continuing, rewarm in covered pot in 350°F. oven 40 minutes, adding more broth if dry.)

Heat remaining 1/4 cup oil in heavy large skillet over medium heat. Add bread and sauté until golden brown, stirring often, about 25 minutes. Combine fresh tomatoes and parsley in large bowl; mix in bread. Season topping with salt and pepper. Spoon onto warm cassoulet. Bake uncovered 15 minutes longer.

[mjp28]

The BEST HAM AND CHEESE SLIDERS, here's an easy and delicious recipe !   Good for GAMEDAY  or any get-together.

https://www.delish.com/cooking/recipe-ideas/recipes/a58447/ham-cheese-sliders-recipe/

YIELDS:  1 DOZEN     PREP TIME:  0 HOURS 5 MINS      TOTAL TIME:  0 HOURS 25 MINS

 

INGREDIENTS 

 

1/4 c. yellow mustard (some people like Dijon)

1 tbsp. honey

4 tbsp. melted butter

1 tbsp. poppy seeds (optional if you do not want poppy seeds)

1/4 c. mayonnaise

12 slider buns

12 slices deli ham

12 slices Swiss cheese

 

DIRECTIONS

1. Heat oven to 350° and line a large baking sheet with parchment paper. In a small bowl, combine mustard and honey and whisk to combine.
2. Make poppy dressing: In a medium bowl, combine butter, poppy seeds, and 1 tablespoon of honey-mustard mixture. Whisk to combine.
3. Split slider buns in half horizontally and place bottom half on baking sheet. Spread mayo in an even layer on the bottom layer of slider buns, then top with an even layer of ham and cheese.
4.  Spread top buns with honey-mustard mixture, then place on top of cheese layer. Pour poppyseed dressing on tops of buns (using a pastry brush to spread if necessary) until all buns are coated.
5. Place in oven and bake until cheese is melty and buns are golden, 10 to 12 minutes. Slice and serve.

[mjp28]

How to make better burgers ?  at home !  You've seen how to's before here's a simple and juiçy one.

 

7 Tips For Better Burgers At Home?......   Fire up the grill !  

#1: Start with great, fatty meat.

A dry burger is a cookout sin. The juiciest (and most flavorful) burgers have a higher fat content (80% lean, 20% fat) than the beef you may buy for most recipes (usually 90/10). You can buy a preground 80/20 blend at your grocery store’s meat counter (or even in the case), or ask your butcher to make a custom one for you with 80 percent leaner beef (like sirloin or top round) and 20 percent fattier beef (like brisket or short rib). Or just seek out ground chuck, which naturally has about an 80/20 fat ratio. Not into beef burgers? Ground pork and lamb are typically about 80/20 or 85/15, so nothing to worry about there. For leaner meats like chicken or turkey, using ground dark meat (from the thighs) will help ensure juiciness.

#2: Get your burgers in shape.

The way you shape your burgers is more important than you might think. First, don’t overwork them. Divvy the meat into equal portions (about ½ pound for really big burgers, ⅓ pound for average-sized burgers, and ¼ pound for smaller ones) without compressing it. Slap the beef between your hands, like you’re tossing a baseball from one to the other, a few times, until it comes together into a cohesive ball. Next, lightly press into a disc that’s a little wider than the buns you’re using. The burgers will shrink a little while they cook—this is totally normal and happens because the fibers of the meat contract as water evaporates—so you can get closer to a perfect burger-bun ratio by starting with a wider patty.

Another thing that can happen is your burger swelling up like a football, but it's avoidable: Once you’ve formed your beautiful patty, make an indent right in the middle with your thumb. This will help preserve the shape.

#3: Season with salt on the outside only.

As with all meat, you should season your burgers evenly and generously with salt and freshly ground black pepper—but only once you’ve formed the burgers. Salting the burger mixture can change the texture of the beef from juicy and luscious to a little springy, while salting just the outside keeps the burger’s texture just right and gives you a caramelized crust.

#4: Don’t press! Unless...

It just feels good to press down on a burger with a spatula—maybe because we need something to do with our hands while everyone else stands around waiting for dinner. But resist the urge! Pressing sends all of the juiciness of a burger through the grill grates, and that can mean 1. flare-ups (yikes), and 2. dry burgers. There’s one exception: when you’re making    smash burgers .   The goal of smash burgers is to make as much contact with a super-hot griddle or skillet as possible in a short amount of time to get a maximally caramelized crust—and “smashing” down with a spatula is how you get there. And you can definitely make smash burgers on the grill! Just heat a cast iron skillet on your grill grates.

#5: Know how to tell your burger is done.

The way to know your burger is definitely done is to bring an instant-read meat thermometer out to the grill. You’re looking for about 145°F for medium-rare, or 160°F for well-done. But you can also learn what your perfect burger feels like: Medium-rare burgers should barely spring back when you gently press them in the middle; well-done burgers will be springier, and rarer burgers will be quite soft in the middle. Or you can watch the juices: The more red, the more rare; once they turn pink, you’ve got the elusive medium, and once clear or gray, you’ve reached well-done.

#6: Add cheese!

We all know the best burgers are the cheesiest ones. Biting into a juicy burger with a gooey layer of cheese on top is pure delight. Pick a sliced cheese that melts beautifully, like cheddar or Swiss—we like Sargento Creamery Sliced Natural Cheddar Cheese or Sargento Creamery Sliced Baby Swiss Natural Cheese, because of the smooth melt and added real cream. Wait until your burgers are just done to your liking, then move to a cooler part of the grill, add a slice or two on top of each burger, and cover the grill for a moment to help the cheese melt quickly without overcooking the burger.

#7: Toast the buns.

A warm, lightly toasted bun makes a great burger ethereal. Luckily, it’s the easiest tip in the book. Split the buns, then place cut-side down over the grill grates for just a few moments, until golden at the edges—this can go really fast, so keep an eye on them. Remove the buns to a plate and cover loosely with aluminum foil to keep them warm until it’s time to assemble and serve the burgers.

[Canton Mike]

You mentioned smashburgers. They have become my favorite, done on my cast iron griddle on the gas grill. Butter & toast buns (on griddle while heating to 400 degrees) Secrets are twofold...."meatballs 80-20" kept cold, then SMASHED thin (with my "Sasquash" from Amazon & parchment paper to prevent sticking) soon as placed on the 400 degree surface & then seasoned. Instant sear=flavor, then about 2 minutes cooking, flip, 1 minute more cooking, add cheese, close grill shortly to let cheese melt & serve. Because they're thin, all mine are served as doubles.

Seasoning I use is 7-2-2......7 T Diamond Crystal kosher salt (any other brand, cut to 4 T), 2 T GRANULATED garlic, & 2 Tfresh ground black pepper. This seasoning is also great for steaks & pork chops/cutlets.

Mike

[mjp28]

@canton-mike said:

You mentioned smashburgers. They have become my favorite, done on my cast iron griddle on the gas grill. Butter & toast buns (on griddle while heating to 400 degrees) Secrets are twofold...."meatballs 80-20" kept cold, then SMASHED thin (with my "Sasquash" from Amazon & parchment paper to prevent sticking) soon as placed on the 400 degree surface & then seasoned. Instant sear=flavor, then about 2 minutes cooking, flip, 1 minute more cooking, add cheese, close grill shortly to let cheese melt & serve. Because they're thin, all mine are served as doubles.

Seasoning I use is 7-2-2......7 T Diamond Crystal kosher salt (any other brand, cut to 4 T, 2 T GRANULATED garlic, & 2 Tfresh ground black pepper. This seasoning is also great for steaks & pork chops/cutlets.

Mike

They are quite tasty.  A "crunchier" taste than most burger joints or even backyard grillin'.  My wife and I both like them.

[mjp28]

Another change of pace here on The BROWNS BOARD we are generally knuckle dragging meat eating football ? loving guys -but-  nothing says we can't have  FISH   cooked up for GAMEDAY maybe watching some Olympic swimming or volleyball ?    GO USA !!

In this case a really delicious MARINATED ASIAN GRILLED SALMON ummm-mmm we had it last week and have a great cut for today  with a spinach salad ? and a Red Wine vinaigrette.  And some olives and cheese and a side of asparagus...... healthy enough ?   

Here it is from one of our favorite TV chefs Ina Garten, The Barefoot Contessa.  Check out the link for even more tips.  Bon appetit !

Asian Grilled Salmon Recipe - Ina Garten

• Total: 34 min        •  Prep: 5 min  • Inactive: 20 min   • Cook: 9 min

• Yield: 6 servings.  • Level: Easy

 

Ingredients:

• 1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:

2 tablespoons Dijon mustard

3 tablespoons good soy sauce

6 tablespoons good olive oil

1/2 teaspoon minced garlic

Diretions :

WATCH

Watch how to make this recipe.

1. Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
2. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
3. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
4. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

 

[D Bone]

5:50 am Saturday morning and just heading out the door for a 3hr/25 mile MTB ride...... who else in here is eating something good for them and elevating that heart rate today? 

You only get one - make it count - and make it last. 

[mjp28]

@d-bone said:

5:50 am Saturday morning and just heading out the door for a 3hr/25 mile MTB ride...... who else in here is eating something good for them and elevating that heart rate today? 

You only get one - make it count - and make it last. 

We're having  a brunch of scrambled eggs with green ? peppers and Jewish rye toast does that count ?

But we did have the above ^^^ Asian Grilled Salmon recipe yesterday for supper and it was delicious !    My wife got the salmon at Aldi's for $8/lb  better than two $19  restaurant takeouts.  Still deciding on tonight's dinner.     

[D Bone]

@mjp28 said:

We're having  a brunch of scrambled eggs with green ? peppers and Jewish rye toast does that count ?

But we did have the above ^^^ Asian Grilled Salmon recipe yesterday for supper and it was delicious !    My wife got the salmon at Aldi's for $8/lb  better than two $19  restaurant takeouts.  Still deciding on tonight's dinner.     

Hell yea! It is stunning how much money my wife and I have saved over the last 18 months be not eating out, plus we can control the sodium and whatnot. Heading to the kitchen now to make a protein shake..... 

Almond milk, Plant based protein powder, frozen bananas and frozen strawberries.... Todays ride was brutal, and I'm worth it. ?

[DieHardBrownsFan]

@mjp28 said:

They are quite tasty.  A "crunchier" taste than most burger joints or even backyard grillin'.  My wife and I both like them.

Steamed burgers are excellent, and healthier.  

[mjp28]

Today we had tilapia steam cooked in the microwave in a dish with a lid designed for this.  The tilapia came out fork tender and was really good for a whitefish meal.

We had a spinach salad I had French dressing plus olives, artichokes and crackers for an appetizer and french style green ? beans also asparagus as sides for the ? lunch.

AND the tilapia was on sale at Aldi's for about $5.79/lb we had about a half pound each....... really good and good price nice lunch today.  

[mjp28]

@diehardbrownsfan said:

Steamed burgers are excellent, and healthier.  

(And almost like Ted's ?)

Brought to you by our resident health nut diehard.

Actually they sound pretty good (I was thinking that blah English  stuff) worth giving it a try along with conventional grilled cheese ? burgers and smash burgers which are crunchy good.

GO BURGERS, it's what's for GAMEDAY football ?......baby !

[mjp28]

Today is a beautiful cookout weather day so we're having cheese ? burgers on the grill with tater tots in the oven and a salad and/or a green ? vegetable like asparagus, spinach or french style green beans.  I'm basically on a high protein diet with good healthy  so this lunch is good -and- delicious.

All of those canned vegetables are from Amazon pantry delivered to your at a good price.   I generally get 12 packs of the veggies for a price and convenience.

My wife was at Walmart and got a package of their PRIME RIB STEAK HOUSE BURGERS a package of 4 is 1.33 lb or 0.42 lb each for $9.11 or $2.25 each.

They didn't have a meat mix (like 80/20, etc) so it looks like all ground prime rib meat mix, 380 calories each.  So you're looking at a 500-570 calorie cheeseburger ? for a key part of a 2,000 calorie diet.  And a definite GAMEDAY meal.    You just have to watch the chips, dip and other munchies instead  load your cheeseburger with lettuce, tomato, onion or any of your other favorite toppings.

Mmmm-mmmm   sounds good mine is a burger with Deluxe American or maybe Cheddar cheese with mustard, mayonnaise, lettuce, red onion........ and burgers hit the grill at 2 pm this afternoon !      

[mjp28]

We have two burger ? patties left from the ^^^^^ above Walmart   PRIME RIB STEAK HOUSE BURGERS  and we are going to have them today. (see above post for details).

Yesterday's burgers we both found were good but maybe lacking the PRIME RIB  buildup.  In any case we've had better hamburger patties from Aldi's for less and were really tastier and juicer...... but you hate to judge on just one test.  The condiments and side dishes carried the meal out.  It often does.

Tonight we both are having Vadellia onions on our burgers her's grilled and mine a big raw sliced Sweet Vadialla, salted with mustard and mayonnaise on a toasted bun.

Dinner is at 6:30:pm with the usual appetizers and other stuff....... can't wait to dig in !

.......... edit add,  optional grill time decision for any tomato ?  or any other adds !

[mjp28]

PIZZA ? MARGARITA a quick and refreshing summer treat.  Also a great GAMEDAY favorite.

 

SERVES  4.  COOK TIME. 10  MINUTES

No, Pizza Margherita is not named after the drink. It's actually a classic traditional Italian pizza recipe with fresh mozzarella that your whole gang will want to make part of their own tradition.

What You'll Need

• 1 pound pizza dough, thawed if frozen
• 1 (14 ½-ounce) can whole tomatoes, drained and coarsely chopped (or the fresh tomato ? equivalent)
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 pound fresh mozzarella cheese, patted dry and sliced 1/8-inch thick

What to Do

1. Preheat oven to 450 degrees F. Coat a 12- to 14-inch pizza pan with cooking spray.
    
2. Using your fingertips or the heels of your hands, spread dough to cover bottom of prepared pan. Push dough out to edge of pan, forming a rim. With a fork, prick dough 15 to 20 times.
    
3. In a small bowl, combine all remaining ingredients except mozzarella cheese; mix well. Spread mixture evenly over dough then top with mozzarella slices.
    
4. Bake 10 to 12 minutes, or until crust is crisp and brown. Slice and serve.
    

Notes

For easy Italian recipes you will make again and again, we've compiled this collection of 35 No-Fail Italian Favorites, Plus 7 Classic Sauces you can make at home!

[mjp28]

Now here's a winner for GAMEDAY or any other get-together TEX-MEX MEATBALLS mmmm-mmmm  delicious and just looks good !  From our gals at delish.com.

A sure fire winner for our BUCKEYES or BROWNS week 1 kickoff or any week after that.

https://www.delish.com/cooking/recipe-ideas/recipes/a48560/tex-mex-meatball-sub-recipe/?utm_source=facebook_ign&utm_medium=cpm&utm_campaign=ign_adset1&fbclid=IwAR0XAKx6N78c5z8T2_QhvH7bc1cjvWBiuOd

Tex-Mex Meatballs

by JUDY KIM and LAUREN MIYASHIRO      FEB 20, 2019

★ Pro tip: These meatballs make a killer sub. Throw them on a hero roll with extra sauce and melt some cheddar on top.

For more weeknight dinner inspiration, check out our 90+ Tex-Mex recipes.  ★

YIELDS:   4.  SERVINGS

PREP TIME:  0 HOURS 10 MINS    COOK TIME:   0 HOURS 20 MINS    TOTAL TIME:    0 HOURS 30 MINS

INGREDIENTS

1 1/2 lb. ground beef

2 c. shredded Mexican cheese blend, divided

1/2 c. panko bread crumbs

2 tbsp. freshly chopped parsley, plus more for garnish

2 cloves garlic, minced

1 jalapeño, finely chopped

1 large egg

1 tsp. ground cumin

Kosher salt

Freshly ground black pepper

1 tbsp. extra-virgin olive oil

1/2 large onion, chopped

1 (15-oz.) can crushed tomatoes

2 tbsp. chopped chipotle chiles in adobo sauce. (might be optional for our less heat crowd like my wife)

DIRECTIONS

1. In a medium bowl, combine ground beef, 1 cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin and season with salt and pepper. Mix until combined, then form into meatballs. 
2. In a large skillet over medium-high heat, heat oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate. 
3. Add onion to skillet and cook, stirring, until soft, 5 minutes. Stir in crushed tomatoes and chipotle in adobo and bring mixture to a boil. Reduce heat to medium-low and return meatballs to skillet. Cover and simmer until meatballs are cooked through, about 10 minutes. 
4. Top with remaining 1 cup cheese, then cover with lid to let melt, about 2 minutes. 
5. Garnish with parsley before serving.

[mjp28]

Starting the week of August 29 and for as long as we want monthly we are getting  PACIFIC SALMON and later WHITEFISH from the WILD ALASKAN COMPANY sent to us packed in dry ice of the good stuff.  We're starting with twelve 6-8 oz. servings of Coho and Sockeye salmon and later five different whitefish  -or- various crab, scallops or whatever at an additional cost -and- of course great for any GAMEDAY.

We haven't forgot about our delicious steaks, chops, chicken and pizza but I'm really on this high protein eat well menu which now includes east to cook GRILLED SALMON mmm-mmm good.  So rather than buying it pack at a time it's the monthly plan...... we'll see how it goes !

[jcam222]

Mjp those meatballs look off the hook!! I’ll be keto’ing that up for sure.