• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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Here's one of my favorites.. Bucatini Alfredo with Pancetta and Mushrooms...
Explain what Bucatini and Pancetta are please. Pancetta sounds like some kind of bread but I don't see any.
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Explain what Bucatini and Pancetta are please. Pancetta sounds like some kind of bread but I don't see any.
Pancetta is fancy pork belly.
Bucatini is the one l had to look up. It’s apparently hollow pasta noodles, like a pasta straw.
The varieties of pasta out there is mind-boggling man. What we see on the shelves at Kroger is just the tip of the iceberg.
For whatever reason, l settled on ditalini as my favorite pasta. Don’t judge me. However, there is such a thing as ditali pasta, and l literally just discovered ditaloni pasta yesterday. What’s the difference? See below.
I assumed there was such a thing as bucatoni, and there sorta is, but it’s not called bucatoni. Pasta man…
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I'm going to smoke a chuck roast Sunday. Poor man's brisket lol.
My 3 sons bought me a smoker about 10 years ago. I was never into cooking until I got it, now I'm addicted.
I tend to use Malcom Reed's recipes, yum yums
I'm going to smoke a chuck roast Sunday. Poor man's brisket lol.
My 3 sons bought me a smoker about 10 years ago. I was never into cooking until I got it, now I'm addicted.
I tend to use Malcom Reed's recipes, yum yums
Nice! I’m new to smoking myself. Feel free to share the process and recipe. I have yet to attempt any kind of roast in the smoker.
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I'm going to smoke a chuck roast Sunday. Poor man's brisket lol.
My 3 sons bought me a smoker about 10 years ago. I was never into cooking until I got it, now I'm addicted.
I tend to use Malcom Reed's recipes, yum yums
Nice! I’m new to smoking myself. Feel free to share the process and recipe. I have yet to attempt any kind of roast in the smoker.
Nice! I’m new to smoking myself. Feel free to share the process and recipe. I have yet to attempt any kind of roast in the smoker.
https://howtobbqright.com/2014/09/11/smoked-chuck-roast-for-pulled-beef-sandwich/
This is what I'm doing Sunday. His recipes have all been great?
Karlis Missed -
I’ve been chomping at the bit to make falafels from scratch for my gf and her kids and l finally checked that box last night. I thought they were fantastic and the gf liked them, but they were a spectacular crash and burn with her kids. 2 out of the 3 tried them and didn’t care for them, and the 3rd kid made a horrified face and demanded chicken nuggets.
Anyway, if you’ve never made falafels from scratch, it’s a huge pita. Ironically l also put them in pita pockets, but that’s the easy part.
Falafels are basically fritters made from a batter of soaked garbanzo beans, fava beans, and a boatload of fresh herbs like parsley, cilantro and mint, plus some onion, garlic jalapeño and sesame seeds. You painstakingly grind it up in a food processor.
Then you roll them in to little balls a little bigger than golf balls and deep fry them. I used peanut oil for this batch. Anything deep fried is great, right?
There’s a sauce involved too, made from yogurt, tahini, salt, minced garlic and lemon juice.
Here’s the recipe l used.
https://maureenabood.com/authentic-lebanese-falafel/
Like l said, l thought they were fantastic. My one complaint was l thought the sauce was a little salty.
I made falafel sandwiches by putting a couple falafel balls in a pita pockets with some sauce, red onion, tomato and cucumber slices. You can eat them as a standalone thing though, and just dip them in the sauce.
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Explain what Bucatini and Pancetta are please. Pancetta sounds like some kind of bread but I don't see any.
Bucatini is a thick hollow pasta.. Pancetta is seasoned cured Italian bacon pretty much.. Its 'basically rolled cured pork belly and you can get pinwheel slices cut to order for soups and various pasta dishes.. Another product of Italy is Guanciale.. Its is another bacon like product that is basically cured Hog Jowls.. one of the main ingredients in Pasta Carbonara..
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Explain what Bucatini and Pancetta are please. Pancetta sounds like some kind of bread but I don't see any.
Bucatini is a thick hollow pasta.. Pancetta is seasoned cured Italian bacon pretty much.. Its 'basically rolled cured pork belly and you can get pinwheel slices cut to order for soups and various pasta dishes.. Another product of Italy is Guanciale.. Its is another bacon like product that is basically cured Hog Jowls.. one of the main ingredients in Pasta Carbonara..
Bucatini is a thick hollow pasta.. Pancetta is seasoned cured Italian bacon pretty much.. Its 'basically rolled cured pork belly and you can get pinwheel slices cut to order for soups and various pasta dishes.. Another product of Italy is Guanciale.. Its is another bacon like product that is basically cured Hog Jowls.. one of the main ingredients in Pasta Carbonara..
Guess I better dig out my armadillo on the halfshell recipe.? But if your not fast at night all your gonna find is???
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Watching the Bills vs Broncos with some Henri Willig Extra Aged Goat Cheese from Holland for an Old Goat along with Papa Paulo Double Barrel Port Wine from Messina Hof Winery in Bryan, Texas. Yum?
PS-From the cheese website: "Our Extra Aged Goat Cheese has been awarded the title of best hard goat cheese in the world. At the World Championship Cheese Contest in Madison, Wisconsin (USA), we received this prestigious distinction."
Private Reserve Papa Paulo Port
This dessert wine has a complex richness defined by strong black cherry and dark chocolate flavors and aromas. Oak aging adds undertones of cinnamon, nutmeg, and vanilla. This spectacular wine is an exquisite dessert for all wine lovers and can also be the perfect pairing with fine chocolates.
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Watching the Bills vs Broncos with some Henri Willig Extra Aged Goat Cheese from Holland for an Old Goat along with Papa Paulo Double Barrel Port Wine from Messina Hof Winery in Bryan, Texas. Yum?
PS-From the cheese website: "Our Extra Aged Goat Cheese has been awarded the title of best hard goat cheese in the world. At the World Championship Cheese Contest in Madison, Wisconsin (USA), we received this prestigious distinction."
Private Reserve Papa Paulo Port
This dessert wine has a complex richness defined by strong black cherry and dark chocolate flavors and aromas. Oak aging adds undertones of cinnamon, nutmeg, and vanilla. This spectacular wine is an exquisite dessert for all wine lovers and can also be the perfect pairing with fine chocolates.
Watching the Bills vs Broncos with some Henri Willig Extra Aged Goat Cheese from Holland for an Old Goat along with Papa Paulo Double Barrel Port Wine from Messina Hof Winery in Bryan, Texas. Yum?
PS-From the cheese website: "Our Extra Aged Goat Cheese has been awarded the title of best hard goat cheese in the world. At the World Championship Cheese Contest in Madison, Wisconsin (USA), we received this prestigious distinction."
Private Reserve Papa Paulo Port
This dessert wine has a complex richness defined by strong black cherry and dark chocolate flavors and aromas. Oak aging adds undertones of cinnamon, nutmeg, and vanilla. This spectacular wine is an exquisite dessert for all wine lovers and can also be the perfect pairing with fine chocolates.
“Best hard goat cheese in the world” is badass. I kinda wanna meet that goat. She’s basically the goat of goats.
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Smoked chuck roast turned out great today ( roast beast lol)
Yep, looks like a real great heart stopping addition to the diet.??
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Nice! I’m new to smoking myself. Feel free to share the process and recipe. I have yet to attempt any kind of roast in the smoker.
https://howtobbqright.com/2014/09/11/smoked-chuck-roast-for-pulled-beef-sandwich/
This is what I'm doing Sunday. His recipes have all been great?
https://howtobbqright.com/2014/09/11/smoked-chuck-roast-for-pulled-beef-sandwich/
This is what I'm doing Sunday. His recipes have all been great?
I really like Malcolm. Unlike many in that universe, he has stayed grounded.
I tend to watch his old videos better...making the best with what he had. It was all about the smoke, seasoning and meat.
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https://howtobbqright.com/2014/09/11/smoked-chuck-roast-for-pulled-beef-sandwich/
This is what I'm doing Sunday. His recipes have all been great?
I really like Malcolm. Unlike many in that universe, he has stayed grounded.
I tend to watch his old videos better...making the best with what he had. It was all about the smoke, seasoning and meat.
I really like Malcolm. Unlike many in that universe, he has stayed grounded.
I tend to watch his old videos better...making the best with what he had. It was all about the smoke, seasoning and meat.
Agree. I actually stopped at his store in Hernando, Mississippi last fall & got some supplies, but he wasn't there.
He explains things simple, makes it easy on us.
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I really like Malcolm. Unlike many in that universe, he has stayed grounded.
I tend to watch his old videos better...making the best with what he had. It was all about the smoke, seasoning and meat.
Agree. I actually stopped at his store in Hernando, Mississippi last fall & got some supplies, but he wasn't there.
He explains things simple, makes it easy on us.
Agree. I actually stopped at his store in Hernando, Mississippi last fall & got some supplies, but he wasn't there.
He explains things simple, makes it easy on us.
I checked out the recipe and he mentioned that at a certain temp the meat will no longer take in any more smoke. I didn’t realize that was a thing and l thought that little nugget of info was helpful.
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Agree. I actually stopped at his store in Hernando, Mississippi last fall & got some supplies, but he wasn't there.
He explains things simple, makes it easy on us.
I checked out the recipe and he mentioned that at a certain temp the meat will no longer take in any more smoke. I didn’t realize that was a thing and l thought that little nugget of info was helpful.
I checked out the recipe and he mentioned that at a certain temp the meat will no longer take in any more smoke. I didn’t realize that was a thing and l thought that little nugget of info was helpful.
Yep. One of the biggest mistakes of newcomers, me included is over smoking. Most meats only need a hour or so to bring with.
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I made slumgullion. It’s eggs and potatoes fried together. Many years ago l read about it in a Jack Kerouac novel. It’s a weird name for eggs and potatoes fried together.
But it’s easy and satisfying. I threw some onions and pepperoni into this batch. I’m not Jack Kerouac so l’m not going to create some weird name for this variant, but it was pretty good.
Throw some pepper and hot sauce on it. Mmm…
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I introduce to you the “green omelette.”
Making omelettes is hard. I still screw something up as often as l get it right, but this one turned out real good.
Omelette batter:
2 eggs
splash of milk (about a TBSP)
couple shakes of garlic salt
3 grinds of black pepper
small squirt of ranch dressing (about a tsp - trust me, it works in scrambled eggs)
Small dollop of leftover green salsa from your favorite Mexican restaurant (about 2 tsp)
Fork whip it together until you get some bubbles in there, and throw it on medium low in your favorite omelette sized pan with oil.
Let it cook a few minutes then add the stuffing.
Stuffing:
3-4 baby spinach leaves
1/8 cup of grated Swiss cheese
TBSP of green bell pepper, chopped into tiny bits
TBSP of green salsa
Flip it into a half moon shape and cook for a few more minutes, then flip again and cook another few minutes
This one turned out browner than l usually aim for, but the cheese was nice and melted and the salsa and veggies gave it a nice textured kick.
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Tomorrow is SB soup day after church for all members to bring some kind of soup. We're bringing our famous Portuguese Soup with tons of Elgin Beef Sausage in it. Yummy! Should be enough left over to have it at SB halftime. I always hold back a couple of links back to add to the leftover soup too.
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Tomorrow is SB soup day after church for all members to bring some kind of soup. We're bringing our famous Portuguese Soup with tons of Elgin Beef Sausage in it. Yummy! Should be enough left over to have it at SB halftime. I always hold back a couple of links back to add to the leftover soup too.
Tomorrow is SB soup day after church for all members to bring some kind of soup. We're bringing our famous Portuguese Soup with tons of Elgin Beef Sausage in it. Yummy! Should be enough left over to have it at SB halftime. I always hold back a couple of links back to add to the leftover soup too.
Interesting. I don’t even know what Elgin Beef Sausage is but l’m a fan of linguica, and l can’t seem to find it near my part of the world.
I am curious what some of you are having for GAMEDAY food today. Let’s see some photos and recipes, please.
I’ll be smoking some wings.
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