• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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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.
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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.
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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...
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@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.
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@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.
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.
LOL, the only good lobster is a dead lobster. When we were up in Acadia National Park a long time ago with two of my former college roommates, I was more than happy to boil those suckers for them- and then grill myself a hamburger.
PS- big halibuts are damn weird ugly fish too. And for those who don't know- they can get huge. My Alaska pal actually did commercial fishing before he got a respectable job as an architect. The big boys have been known to bust guys legs flopping around on the deck. That's why if they manage to haul one of those in, they pull out the shotgun to blast it before they bring it aboard. But that will disqualify you for a world record fish. When I asked Bernie why that is- his never to be forgotten reply was- "because it's fishing, not hunting."
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There are several varieties of monkfish around the world and they're all UGLY! This will give hoorta nightmares:
(Updated to be less scary.
)
There are several varieties of monkfish around the world and they're all UGLY! This will give hoorta nightmares:
They're dead? Good, kill them all....
PS- as a former Blood Bank Technologist, I got to see about every human trauma you can imagine- missing limbs and all that stuff. So I'm pretty gross out proof.... The topper was a guy who rolled his Harley doing around 70, should have been DRT (dead right there). One of the residents took one look at the mess and barfed. The X-Ray report was three pages single spaced. Needless to say he didn't survive.
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@dutch-oven said:
There isn't a chance in hell I'm eating that.
Hell, I might not sleep tonight because of it.
Some real prehistoric s.hit there but they are delicious! I like 1. crab 2. monkfish 3. others including lobster.
C'mon order the monkfish, a beautiful white meat fish. Mmmmmmmm.
..........hmmmm, kind of looks like ghoolie.
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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...
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...
Best overnight stay I ever had was Chateau d'Arche in Sauternes on the way from Barcelona to Paris. The owner just opened his fridge and told us to drink anything we wanted, but no more than 3 bottles. He had some really great years in there, not just the average stuff. Wonderful! reat place to stay overlooking the red tile roofs of Sauternes.
27 / 40
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I’ll throw my hat in the ring. My signature chicken marinade.
Chicken breasts
Garlic, coursely minced, about 3-5 cloves per breast
Weber brand garlic and herb seasoning
Yasou greek dressing. The only place l can find it is Jungle Jim’s, a local grocery store that is like Disneyland for foodies. Available online l’m sure. It’s also good on salad.
Tenderize chicken with a fork. Trim fat to desired defattedness. Sprinkle a bit of seasoning on each side and rub it in. Throw it in a ziplock with the garlic and greek dressing for a few hours or overnight.
Cook it on a grill or cast iron pan.
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Hard Alcohol.
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I’ll throw my hat in the ring. My signature chicken marinade.
Chicken breasts
Garlic, coursely minced, about 3-5 cloves per breast
Weber brand garlic and herb seasoning
Yasou greek dressing. The only place l can find it is Jungle Jim’s, a local grocery store that is like Disneyland for foodies. Available online l’m sure. It’s also good on salad.
Tenderize chicken with a fork. Trim fat to desired defattedness. Sprinkle a bit of seasoning on each side and rub it in. Throw it in a ziplock with the garlic and greek dressing for a few hours or overnight.
Cook it on a grill or cast iron pan.
I’ll throw my hat in the ring. My signature chicken marinade.
Chicken breasts
Garlic, coursely minced, about 3-5 cloves per breast
Weber brand garlic and herb seasoning
Yasou greek dressing. The only place l can find it is Jungle Jim’s, a local grocery store that is like Disneyland for foodies. Available online l’m sure. It’s also good on salad.
Tenderize chicken with a fork. Trim fat to desired defattedness. Sprinkle a bit of seasoning on each side and rub it in. Throw it in a ziplock with the garlic and greek dressing for a few hours or overnight.
Cook it on a grill or cast iron pan.
Looks nice plus keeping with the GAMEDAY eats!
.........and can't go wrong with Weber, I have the original Weber Real Grilling cookbook, available used along with the NEW Real Grilling cookbook, Amazon real cheap. I recommend it! They have a ton of Weber grilling books.
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I’ll throw my hat in the ring. My signature chicken marinade.
Chicken breasts
Garlic, coursely minced, about 3-5 cloves per breast
Weber brand garlic and herb seasoning
Yasou greek dressing. The only place l can find it is Jungle Jim’s, a local grocery store that is like Disneyland for foodies. Available online l’m sure. It’s also good on salad.
Tenderize chicken with a fork. Trim fat to desired defattedness. Sprinkle a bit of seasoning on each side and rub it in. Throw it in a ziplock with the garlic and greek dressing for a few hours or overnight.
Cook it on a grill or cast iron pan.
Looks nice plus keeping with the GAMEDAY eats!
.........and can't go wrong with Weber, I have the original Weber Real Grilling cookbook, available used along with the NEW Real Grilling cookbook, Amazon real cheap. I recommend it! They have a ton of Weber grilling books.
Looks nice plus keeping with the GAMEDAY eats!
.........and can't go wrong with Weber, I have the original Weber Real Grilling cookbook, available used along with the NEW Real Grilling cookbook, Amazon real cheap. I recommend it! They have a ton of Weber grilling books.
Only thing that needs added to it for extra flavor boost is this. And a shot or two for the chef with a little Coke and a slice of lime. Doesn't get any better'n that.??
Black Seal Rum
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