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

DieHardBrownsFan

@texasag1969 said:

Got a bottle of Santa Teresa 1796 Solera rum from Venezuela for Xmas and tasted it side by side with my Diplomatico. It was good, but still have not found the elusive rum that can beat the Diplomatico Reserva Exclusiva.

In-laws brought a 2016 Francis Ford Coppola Director's Cut Pinot Noir which went very well with ham or turkey. One bottle for the ham at out house Xmas Eve and the other for the turkey at my daughter's for Xmas Day dinner. It was a very nice light red wine when compared to Cabs or Zins.

Still haven't broken t he seal of the Diplomatico Reserva Exclusiva. But I plan too on New Years eve.

TexasAg1969

@diehardbrownsfan said:

Still haven't broken t he seal of the Diplomatico Reserva Exclusiva. But I plan too on New Years eve.

Sip it nice and slow.?

mjp28

@diehardbrownsfan said:

Still haven't broken t he seal of the Diplomatico Reserva Exclusiva. But I plan too on New Years eve.

Sounds like the name of a premium cigar. Ah the world of aficionados and connoissurs whatever your favorite area is about.

hoorta

@texasag1969 said:

Got a bottle of Santa Teresa 1796 Solera rum from Venezuela for Xmas and tasted it side by side with my Diplomatico. It was good, but still have not found the elusive rum that can beat the Diplomatico Reserva Exclusiva.

In-laws brought a 2016 Francis Ford Coppola Director's Cut Pinot Noir which went very well with ham or turkey. One bottle for the ham at out house Xmas Eve and the other for the turkey at my daughter's for Xmas Day dinner. It was a very nice light red wine when compared to Cabs or Zins.

1796? Was that the year they made it? I only bring that up because for many years I thought my bottles of Lustau 1918 Oloroso sherry were vintage dated. It's very unusual, though not unheard of to find a vintage dated sherry. We opened one of the several I had saved back in June so we could say we drank a 100 year old wine. Turns out that was the year Lustau was founded, not the age of the wine.

@mjp28 said:

Sounds like the name of a premium cigar. Ah the world of aficionados and connoisseurs whatever your favorite area is about.

Though wine is my area of expertise, I'll defer to Ag on the Diplomatico Reserva. It's the finest rum I've ever tasted, bar none. It's the rum equivalent of a top shelf cognac or bourbon.

jcam222

@dutch-oven said:

For the last game of the season I'll be making lasagna. I use hot Italian sausage instead of hamburger, and with the ricotta I put a layer of cappacola on top of it, and spinach under. (It's like an Italian flag inside the lasagna!) I'll start making the sauce Saturday, probably use some of it to make some chicken parmigiana for us to eat that night, then I'll slap the lasagna together Sunday morning and bring it down with us to Columbus for our (after) XMas get-together. I'll bake it there. Tasty!

Sounds delicious. Post up pics

TexasAg1969

@hoorta said:

1796? Was that the year they made it? I only bring that up because for many years I thought my bottles of Lustau 1918 Oloroso sherry were vintage dated. It's very unusual, though not unheard of to find a vintage dated sherry. We opened one of the several I had saved back in June so we could say we drank a 100 year old wine. Turns out that was the year Lustau was founded, not the age of the wine.

Though wine is my area of expertise, I'll defer to Ag on the Diplomatico Reserva. It's the finest rum I've ever tasted, bar none. It's the rum equivalent of a top shelf cognac or bourbon.

You guessed it. The distillery was founded in 1796.

TexasAg1969

@dutch-oven said:

Are you saying its better than Malibu? ?

Well I'd rather live in a rum distillery than a Chevy any day.?

mjp28

@texasag1969 said:

You guessed it. The distillery was founded in 1796.

And the USA was founded in 1776 the distillery was a real early start up.

The good ol' USA the melting pot of good things like food, spirits, etc. from all over the world but by far the real engine of innovation and industry.

TexasAg1969

@mjp28 said:

And the USA was founded in 1776 the distillery was a real early start up.

The good ol' USA the melting pot of good things like food, spirits, etc. from all over the world but by far the real engine of innovation and industry.

Venezuelan Independence Day was declared by that Spanish colony July 5, 1811 so they must have all had a good toast to the occasion with Santa Teresa Rum.?

flyingfooldoug

For today’s game I think good old Ma Goose had it about right.

420 black birds baked in a pie.

Sooooo, would that be considered a pot pie?

TexasAg1969

Today I can actually get the game on Direct TV, so it's Pop Secret Movie Theater Butter Popcorn and a Coke Zero for the early games and for the Browns at halftime a large Chicken Tamale in green chili sauce with another Coke. Got eggnog rum if needed for losing (or for winning).?

mjp28

Well playoff GAMEDAY meals this weekend:

Saturday we had black olives, New England Clam Cowder and some black forest ham, hard salami sandwiches with swiss on Italian bread.

Sunday one of my cold weather favorites oven roasted chicken with potatoes, onions and carrots and our home grown herbs......yum!

......edit add, sometimes more expensive is better sometimes not. We've been ordering our can goods through the Amazon Prime Pantry, easier on the wife's shopping (her department) not loading and unloading all the extra stuff, delivered right to our door.

I like their everyday black olives better than Lindsay and others. I also do like to get the better soups at decent prices......how does Amazon do it?

TexasAg1969

@mjp28 said:

Well playoff GAMEDAY meals this weekend:

Saturday we had black olives, New England Clam Cowder and some black forest ham, hard salami sandwiches with swiss on Italian bread.

Sunday one of my cold weather favorites oven roasted chicken with potatoes, onions and carrots and our home grown herbs......yum!

......edit add, sometimes more expensive is better sometimes not. We've been ordering our can goods through the Amazon Prime Pantry, easier on the wife's shopping (her department) not loading and unloading all the extra stuff, delivered right to our door.

I like their everyday black olives better than Lindsay and others. I also do like to get the better soups at decent prices......how does Amazon do it?

Today I'm opening a bottle of Clio 2015 from Jumilla, Spain and having it with Lasagna. First sip was yummy!!!??

"Elegant^.Blueberry^.Red Fruit ^.Full-bodied

Jumilla, Spain- An elegant, full-bodied blend of 60+ year old Monastrell (70%) and 30+ year old Cabernet Sauvignon (30%) showing an expressive nose of wood, vanilla and blueberries followed by a luscious, well-balanced palate filled with ripe red fruits ending in an impressive finish."

mjp28

@texasag1969 said:

Today I'm opening a bottle of Clio 2015 from Jumilla, Spain and having it with Lasagna. First sip was yummy!!!??

"Elegant^.Blueberry^.Red Fruit ^.Full-bodied

Jumilla, Spain- An elegant, full-bodied blend of 60+ year old Monastrell (70%) and 30+ year old Cabernet Sauvignon (30%) showing an expressive nose of wood, vanilla and blueberries followed by a luscious, well-balanced palate filled with ripe red fruits ending in an impressive finish."

My wife, the resident wine drinker here, had Maderia Sangria with her chicken. I had diet coke.

hoorta

@texasag1969 said:

Today I'm opening a bottle of Clio 2015 from Jumilla, Spain and having it with Lasagna. First sip was yummy!!!??

"Elegant^.Blueberry^.Red Fruit ^.Full-bodied

Jumilla, Spain- An elegant, full-bodied blend of 60+ year old Monastrell (70%) and 30+ year old Cabernet Sauvignon (30%) showing an expressive nose of wood, vanilla and blueberries followed by a luscious, well-balanced palate filled with ripe red fruits ending in an impressive finish."

Back when we had our wine appreciation class at the University of Dayton- our students universally loved it. When we were discussing Spanish wines, I'd always open up an "extra credit" bottle of Clio after class for those who wanted to try it. OTOH- my very wine knowledgeable pal Bob declares Clio to be a fruit bomb of little redeeming value... My assertion that it's a structured fruit bomb falls on deaf ears..... There's layers of complexity on the taste, and the bouquet isn't too shabby either... BTW, Bob doesn't much care for Clio when it's aged either. Humbug- we've opened bottles with 10+ years of age on them, and thought they were holding up quite nicely....

As I tell folks when I try to describe it- a Spanish wine made from French grapes in an Australian style....

mjp28

And from our own backyard from The Food Network:

31 Regional Pizza Styles https://www.foodnetwork.com/restaurants/photos/best-pizzas-in-the-country0

Encompassing newer Italian imports as well as famous rivalries (New York vs. Chicago, anyone?) and lesser-known specialties like Omaha-style pizza and Colorado Mountain pies, here's a guide to the regional pizza styles of the U.S.

mjp28

A great GAMEDAY meal or just a quick and easy everyday meal.

Garlic Mushroom Chicken Thighs

Prep Time 10 mins Cook Time 15 mins = TOTAL TIME 25 MINUTES!

Golden seared chicken thighs in a delicious, buttery garlic mushroom sauce with a sprinkle of herbs is THE weeknight dinner everyone raves about! Serve over rice, pasta, mashed potatoes OR lower carb options like mashed cauliflower or zucchini noodles!

Course: Dinner Cuisine: American Keyword: Chicken Thighs Servings: 6 people Calories: 206 kcal Author: Karina

Ingredients

For The Chicken:

1 1/2 pounds (700g) boneless skinless chicken thighs (around 6-8 fillets)
1 teaspoon each onion powder and garlic powder
1/2 teaspoon each of dried thyme and rosemary
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
2 tablespoons olive oil

For The Sauce:

1 tablespoon butter
8 ounces (250 g) sliced brown mushrooms
4 cloves garlic, minced (or 1 tablespoon minced garlic)
1 tablespoon fresh chopped parsley
1/2 - 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste)

Instructions

Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.

Recipe Notes

*You CAN use fresh herbs if you have them! 2 teaspoons each of fresh herbs is fine. If you don't like Thyme or Rosemary, substitute with Basil and Oregano, or use Tarragon.

Optional: For even more amazing flavour, add in 1/3 cup dry white wine with your mushrooms and cook it down to half before adding the chicken back into the pan.

Nutrition Facts

Garlic Mushroom Chicken Thighs

Amount Per Serving

Calories 206 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 3g 15%

Cholesterol 112mg 37%

Sodium 198mg 8%

Potassium 261mg 7%

Total Carbohydrates 2

mjp28

Chicken (or turkey) wings or fingers are fun, drumsticks are better -but- thighs are my favorite!

GO BROWNS, TRIBE or BUCKEYES......with the munchies of course!

Mark O

@dutch-oven said:

Serves me right for being with an Irish chick. An Irish seven course meal is a potato and a six-pack of beer.

And the problem there is what exactly??

hoorta

@dutch-oven said:

I think I'm going to move in with mjp and his wife. ?

Serves me right for being with an Irish chick. An Irish seven course meal is a potato and a six-pack of beer.

Corned Beef is just a supermarket Deli trip away...