• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
-
Real quick I counted 41 in Ohio including 2 in the pizza capital of the world Parma, Ohio.
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
@dutch-oven said:
Seriously might consider making those zucchini cheesesteaks boats... look damn good.
im fixing to go to the store and get the ingredients
-
Real quick I counted 41 in Ohio including 2 in the pizza capital of the world Parma, Ohio.
-
So here's a new thing I decided to add to my ongoing grilling and smoker obsession. These are sugar free bread and butter pickles made from scratch and they are the bomb!! Did a gallon or so to start with. So big a hit I am already working up another two gallons of them. Making a version with horseradish in them as well. Also have about 3 gallons of cold pack half sour garlic dills that will be ready Thursday.
-
damnit im getting hungry tonight is gonna be easy chicken breasts with Italian dressing of a marinate and zucchini and squash lightly oiled on the grill Bristol is on tonight and is one of the few races I still enjoy don't have time to be bothered doing to much
Whenever you see or think about zucchini you can add or include squash also delicious and tender.
........damn it does sound like Martha Stewart in here, but she can cook!
Whenever you see or think about zucchini you can add or include squash also delicious and tender.
........damn it does sound like Martha Stewart in here, but she can cook!
I don't do zucchini, or anything else in the squash family. Or cauliflower- and a couple other veggies.
^^^^ Jail food or maybe kindergarten .
We want delicious manly food even some tasty food that can be good for you is acceptable. GAMEDAY doesn't always have to be super carbs or all fat doesn't necessarily have to cost a lot either.
At our house we try to get rid of white or brown bag or white box every week......just occasionally.
and a confession to make. You would think as a guy who likes great wines, I'd like a lot of high end foods. Not the case at all. Protein? Cow. Pig. That about covers it. (absolutely no internal organs, liver makes me quiver at the mere thought and smell of it) If it came out of the water, I don't eat it. Unless eggs are blended into something unrecognizable, no go there. Just the smell of a scrambled egg still get my stomach turning. Fowl is foul, I can barely choke down turkey buried in a mountain of cranberry sauce. Wings can fly to the Moon as far as I'm concerned.
Oh, our usual game day Browns fare- besides the vino, includes cappacola ham, Italian beef, assorted cheeses, and occasional other stuff. (Jet's Pizza)
So last night was a lesser 2015 Bordeaux (a great vintage) with a grilled sirloin and a side of creamy risotto. I have lots of recipes my wino friends have shared- problem is, they're great- but Whoa Nellie- they're also time and labor intensive. I doubt I'll ever do that all day menu again slaving in the kitchen I did a few years ago for our University of Dayton wine\food experience.
Curious? Main course- seared filet with a mushroom Madeira sauce. Mushrooms stuffed with cream cheese & chives topped with bacon and Italian blend cheese. Swiss onion soup (chicken broth + onion + Gruyere + seasonings). White chocolate Amaretto cream pie for dessert- about describes the primary ingredients.
-
hoorta (if you want to try and broaden your horizons) or you other guys we love french onion soup plus frequently like chicken dishes we definitely are going to try this one and I'll put up the real simple recipe later. A good halftime GAMEDAY or any day meal.
.....When we say this French onion chicken skillet is one of the best chicken dinners we’ve ever made, we are not exaggerating. Not even a little bit. For all you French onion soup lovers out there, get ready to have your minds blown; we turned one of our all-time favorite soups into a skillet dinner, adding chicken into the mix for some more protein and to make it a more well-rounded meal. But other than that, we prepared the onions almost exactly the same way we would to make the soup.....
-
French Onion Chicken Skillet - 1 hour to prepare serves 4-6
This is seriously an outstanding dish. If you’ve got the time to whip it up on a weeknight – we find it relaxing to cook the onions – it’ll blow your family away, otherwise, you’ll be sure to impress any and all guests for whom you make it. Regardless of whether you even like onions (it’s impossible not to like these!), this dish is a certified winner, every time!
INGREDIENTS
2 pounds Vidalia onions, sliced
2 pounds boneless, skinless chicken breasts or thighs <---- NOTE: I prefer thighs!
2 cups beef broth
1 cup swiss cheese, grated
1/3 cup extra-virgin olive oil, divided
2 tablespoons all-purpose flour
2 teaspoons balsamic vinegar
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Kosher salt and freshly ground pepper, to taste
PREPARATION
Preheat oven to 350º F.
Heat 2 tablespoons olive oil in a large, oven-proof pan or skillet over medium heat. Season with salt and cook onions, stirring occasionally, for 15-20 minutes, or until softened and caramelized.
Add balsamic vinegar and cook for another 3-5 minutes or until darkened, but not burned.
Remove onions from heat and transfer to a medium bowl.
Heat remaining olive oil in skillet and raise heat to medium-high.
Season chicken breasts with salt, pepper, thyme and sage, then place in skillet and sear on both sides until golden brown. Remove chicken from heat and set aside.
Pour beef broth into skillet and bring mixture to a boil, scraping up stuck bits from the bottom of pan.
Return heat to medium-low and whisk in flour, stirring until smooth. Cook for 5-7 minutes, or until mixture has thickened. Taste and adjust seasoning, if necessary.
Return chicken and onions to pan, stir together with beef gravy, then top with grated swiss cheese.
Transfer skillet to oven and cook until cheese is melted and bubbly, and chicken is cooked through.
Remove from oven and serve hot. Enjoy!
-
-
Whenever you see or think about zucchini you can add or include squash also delicious and tender.
........damn it does sound like Martha Stewart in here, but she can cook!
I don't do zucchini, or anything else in the squash family. Or cauliflower- and a couple other veggies.
^^^^ Jail food or maybe kindergarten .
We want delicious manly food even some tasty food that can be good for you is acceptable. GAMEDAY doesn't always have to be super carbs or all fat doesn't necessarily have to cost a lot either.
At our house we try to get rid of white or brown bag or white box every week......just occasionally.
and a confession to make. You would think as a guy who likes great wines, I'd like a lot of high end foods. Not the case at all. Protein? Cow. Pig. That about covers it. (absolutely no internal organs, liver makes me quiver at the mere thought and smell of it) If it came out of the water, I don't eat it. Unless eggs are blended into something unrecognizable, no go there. Just the smell of a scrambled egg still get my stomach turning. Fowl is foul, I can barely choke down turkey buried in a mountain of cranberry sauce. Wings can fly to the Moon as far as I'm concerned.
Oh, our usual game day Browns fare- besides the vino, includes cappacola ham, Italian beef, assorted cheeses, and occasional other stuff. (Jet's Pizza)
So last night was a lesser 2015 Bordeaux (a great vintage) with a grilled sirloin and a side of creamy risotto. I have lots of recipes my wino friends have shared- problem is, they're great- but Whoa Nellie- they're also time and labor intensive. I doubt I'll ever do that all day menu again slaving in the kitchen I did a few years ago for our University of Dayton wine\food experience.
Curious? Main course- seared filet with a mushroom Madeira sauce. Mushrooms stuffed with cream cheese & chives topped with bacon and Italian blend cheese. Swiss onion soup (chicken broth + onion + Gruyere + seasonings). White chocolate Amaretto cream pie for dessert- about describes the primary ingredients.
If it came out of the water, I don't eat it.
Cal and I can tell you that you have no idea what you are missing from the wild. Cutthroat trout pan-fried in butter from the just broken ice in the Rawah Wilderness in northern Colorado, fresh live crawfish picked at midnight from the Horsetooth Reservoir tributary near Ft. Collins grilled over an open fire with the tails served with dipping melted butter and gigged flounder fillets wrapped in foil with spiced lemon-butter and placed in campfire coals at midnight on the backside of Matagorda Island on the Texas coast. Atmosphere is everything. Right cal? ?
Now just give us a nice ice-chilled white wine to go with those Larry. Those trips would be a mind changer. A Sauternes maybe? ??
-
Wish I could find some of this.
-
-
Rather than rations here's an idea instead of chicken wings or even quarters or brest meat we sometimes get turkey legs or better yet thighs from the meat department.
A really good meaty change from chicken and it's economical and delicious. Good GAMEDAY food. Try it.
-
-
Whenever you see or think about zucchini you can add or include squash also delicious and tender.
........damn it does sound like Martha Stewart in here, but she can cook!
I don't do zucchini, or anything else in the squash family. Or cauliflower- and a couple other veggies.
^^^^ Jail food or maybe kindergarten .
We want delicious manly food even some tasty food that can be good for you is acceptable. GAMEDAY doesn't always have to be super carbs or all fat doesn't necessarily have to cost a lot either.
At our house we try to get rid of white or brown bag or white box every week......just occasionally.
and a confession to make. You would think as a guy who likes great wines, I'd like a lot of high end foods. Not the case at all. Protein? Cow. Pig. That about covers it. (absolutely no internal organs, liver makes me quiver at the mere thought and smell of it) If it came out of the water, I don't eat it. Unless eggs are blended into something unrecognizable, no go there. Just the smell of a scrambled egg still get my stomach turning. Fowl is foul, I can barely choke down turkey buried in a mountain of cranberry sauce. Wings can fly to the Moon as far as I'm concerned.
Oh, our usual game day Browns fare- besides the vino, includes cappacola ham, Italian beef, assorted cheeses, and occasional other stuff. (Jet's Pizza)
So last night was a lesser 2015 Bordeaux (a great vintage) with a grilled sirloin and a side of creamy risotto. I have lots of recipes my wino friends have shared- problem is, they're great- but Whoa Nellie- they're also time and labor intensive. I doubt I'll ever do that all day menu again slaving in the kitchen I did a few years ago for our University of Dayton wine\food experience.
Curious? Main course- seared filet with a mushroom Madeira sauce. Mushrooms stuffed with cream cheese & chives topped with bacon and Italian blend cheese. Swiss onion soup (chicken broth + onion + Gruyere + seasonings). White chocolate Amaretto cream pie for dessert- about describes the primary ingredients.
-
If it came out of the water, I don't eat it.
Cal and I can tell you that you have no idea what you are missing from the wild. Cutthroat trout pan-fried in butter from the just broken ice in the Rawah Wilderness in northern Colorado, fresh live crawfish picked at midnight from the Horsetooth Reservoir tributary near Ft. Collins grilled over an open fire with the tails served with dipping melted butter and gigged flounder fillets wrapped in foil with spiced lemon-butter and placed in campfire coals at midnight on the backside of Matagorda Island on the Texas coast. Atmosphere is everything. Right cal? ?
Now just give us a nice ice-chilled white wine to go with those Larry. Those trips would be a mind changer. A Sauternes maybe? ??
Cal and I can tell you that you have no idea what you are missing from the wild. Cutthroat trout pan-fried in butter from the just broken ice in the Rawah Wilderness in northern Colorado, fresh live crawfish picked at midnight from the Horsetooth Reservoir tributary near Ft. Collins grilled over an open fire with the tails served with dipping melted butter and gigged flounder fillets wrapped in foil with spiced lemon-butter and placed in campfire coals at midnight on the backside of Matagorda Island on the Texas coast. Atmosphere is everything. Right cal? ?
Now just give us a nice ice-chilled white wine to go with those Larry. Those trips would be a mind changer. A Sauternes maybe? ??
Actually, I do know what I'm missing Bill- and I don't miss it. I've nibbled on the stuff and for whatever reason, I don't like it. If I put a shrimp in my mouth, 5 minutes later, I'm still chewing on it. I take that as a sign my body is trying to tell me something. You'd think growing up on the shores of Lake Erie with fresh caught yellow perch or walleye I wouldn't have a problem eating it. I almost thought I could eat grilled swordfish, tried it a couple times- but I was wrong. On my trips to Alaska to my pal's house where he had alderwood smoked salmon, or our fishing adventure to Upper Paradise Lake with the very mild arctic grayling- still no go. Last trip there- I hiked up to the Harding Icefield while the guys went halibut fishing. Two of the guys I went with are gourmet chefs (one of them has his own catering business) They argued for an hour afterwards about the best way to prepare the fresh catch. Yup- didn't care for halibut either.
BTW, those wines are great- just don't ruin them with some nasty seafood. Don't have time now (it's a long story) about our wine\ frog legs paring. and- I don't care for those either. If you haven't figured it out yet- I have an extremely limited diet as far as wine aficionados goes...
-
@dutch-oven said:
While I enjoy the occasional steak and good hamburger, I'd probably be fine moving to Maine and never touching red meat again.
Now I'm craving a damn lobster roll!
Ever try monkfish, the poor man's lobster? Just buy from a reputable source it got counterfeited bad years back, wife saw some good looking monkfish at our local Giant Eagle. We will get some before too long, been trying out a lot of new recipes lately.
From FOOD & WINE......
Monkfish is sometimes called “the poor man’s lobster” because of its sweet, firm white flesh—but don’t think it’s a second-choice ingredient. Chefs love monkfish because it’s so versatile: like swordfish and tuna, it can be threaded onto skewers and grilled on kebabs without falling apart; or like cod or halibut, it can be lightly poached in a flavorful broth or roasted with vegetables. The Food & Wine guide to monkfish serves up this fish in many ways, from Eric Ripert’s Asian-inspired roast monkfish in sake broth to Mediterranean favorites like Mario Batali’s monkfish piccata.
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
@dutch-oven said:
No, I don't think I've ever seen it. You have it at your Giant Eagle? I would have to look for it at the big GE off 77 in N. Canton, my Podunk GE in town is lucky to have fish sticks!
We have two GEs on 224 in Boardman ours closer to Poland where we live has an excellent meat department -but- we still do shop Aldis and Marcs for other stuff and now Amazon Prime Pantry.....yeah delivered can goods! I'm turning into a Millenial.
)
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register Login