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

Canton Mike

@mjp28 said:

The AFC & NFC GAMEDAY meals today:

3 pm - Pimento stuffed Spanish Manzilla olives, small salad with thousand island, thick breaded oven roasted pork chops with potatoes, onions, carrots......ummmmm still stuffed.

Tonight (whenever) bologna sandwiches with provolone on dark pumpernickel and lettuce, chips and whatever. Mmmmmm.

The SB LIII GAMEDAY - TBD.

Around games & snow related duties, I have snacked & drank beer today. Just one of those days.

Mike

hoorta

Cheap frozen pepperoni pizza doctored up with extra sauce, cheese, some bacon, and canadian bacon, (hey it's around 10 degrees here Dayton way) but finished off with a 2011 Columbia Crest Cabernet Reserve that was heavily discounted from $50 down to $20.. Us guys on retirement income are always on the lookout for bargains...

Currently watching the Lunar eclipse through broken clouds...

flyingfooldoug

@texasag1969 said:

Is this fresh made and do you have a recipe.?

------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

Today's football fair will be fresh cut raw veggies - green & red peppers, cherry tomatoes, sliced cucumbers, sweet petite carrots and a small bowl of light dill dip to go with them.

Drinking fair will be a Bottle of 2016 Juan Gil Silver Label Jumilla (Spanish red wine) as recommended by hoorta. If I like it I will stock up because @ $11.70 a bottle with my vet's cash discount it may be the steal that hoorta described to me. I trust his judgement of red wines for sure.

I have only had it out to eat. Seems to me tho that you would just take your favorite Mac and cheese and stir in a bit of lobster meat. I bet crab would be good too. One place is serving a fish sandwich with a scoop of lobster mac and cheese on it. Now that’s some good stuff Maynard

AP1

Normally this is done over coals but I opted for the easy (lazy) route.

I had seven beef back rib bones that got a couple coats of olive oil and rub. I foiled them and left them in a 250° degree oven for five hours, then broiled to get a crust.

My only complaint about beef ribs is the amount of flesh. The first two ribs on the shoulder end are nice and meaty. Towards the short loin end, they cut them a little slim...there's so much meat on the prime rib roast a butcher can spare a little less for the roast and more for the ribs.

ballpeen

@flyingfooldoug said:

I have only had it out to eat. Seems to me tho that you would just take your favorite Mac and cheese and stir in a bit of lobster meat. I bet crab would be good too. One place is serving a fish sandwich with a scoop of lobster mac and cheese on it. Now that’s some good stuff Maynard

Basically, you are correct. It's best to boil your own lobster, then use the water you boiled the lobster in to boil your pasta. Otherwise, just tossing some lobster meat in the mac and cheese is somewhat bland. It tastes like mac and cheese with some lobster in it.

Don't toss that lobster water down the drain. Reserve it after cooking to use if you need to thin out the dish a bit.

flyingfooldoug

@ballpeen said:

Basically, you are correct. It's best to boil your own lobster, then use the water you boiled the lobster in to boil your pasta. Otherwise, just tossing some lobster meat in the mac and cheese is somewhat bland. It tastes like mac and cheese with some lobster in it.

Don't toss that lobster water down the drain. Reserve it after cooking to use if you need to thin out the dish a bit.

I hear using the shells imparts a lot of flavor too.

ballpeen

No doubt. After you peel the meat, toss the shells back in to the water to cook the pasta. I should have added that earlier.

DieHardBrownsFan

If I want bug meat (lobster) I'll eat it (never).

hoorta

@diehardbrownsfan said:

If I want bug meat (lobster) I'll eat it (never).

Lobster is only recently deemed an edible critter, at least in America. In my trip out to the Maine coast Bar Harbor way I found out back in colonial times lobsters were so plentiful, they'd wash up on the shore after a big storm. Farmers prized them so highly- they'd gather them up, and toss them on their fields- for fertilizer.

One thing I did get a charge out of as a side trip that time was visiting the Boston Aquarium, and getting to see Larry the Lobster- the putative world's biggest, weighing in at 52 pounds.

TexasAg1969

@diehardbrownsfan said:

If I want bug meat (lobster) I'll eat it (never).

Had a friend once who was averse to ever trying crawfish. So I invited him over for baby lobster tails on the grill. He loved those baby lobster tails in draw butter and wondered where I had gotten them. So I told him they were in season if you walked up the tributary to Horsetooth Reservoir near Ft. Collims at night with a flashlight and just picked them out of the stream. Now he thought lobsters were saltwater so I explained that in Colorado they were freshwater and in Louisiana they called them crawfish. LOL! He kept right on eating them though.??

mjp28

So any special SUPER BOWL LIII plans, parties or eats in the works?

We would lkke to hear them.

hoorta

@mjp28 said:

So any special SUPER BOWL LIII plans, parties or eats in the works?

We would like to hear them.

Our host calls it the Soup-er Chilli bowl. Bring soup or chilli, or whatever.... 20-30 folks in attendance... Much wine and beer will be swilled. Including the magnum (that's 1.5 liters for non wine folks) of the last of my stash of 1982 Chateau Pavie that's been sitting in his wine cellar since summer.... Some come for the football, some come for the wine, some come for the food, some who watch just one game a year come to watch the commercials...

I just might do something simple like this quick and easy nacho dip. 1\3 browned Italian sausage, 1\3 velveeta, and 1\3 salsa at a heat level you're comfortable with. Melt in microwave until hot and cheese is melted... We did some tonight watching the Senior Bowl. Wife doesn't like heat, so her choice is Pace Picante Mild. I heated my portion up with Melinda's XXXX Reserve Habanero. Break out the beer when you turn up the heat...

Getting late, but if I want to spend a couple hours in the kitchen- I'll post the recipe for my Swiss onion soup when I get a chance... Chicken stock base with gruyere cheese... Us winos have lots of great recipes... but usually the prep time required is proportional to how great it turns out in the end...

Mark O

No parties. Just my wife and I watching the game and a big crock pot of chili that we will start making on Saturday afternoon so its good and ready and spicy come kickoff on Sunday.

Maybe a beer or two...never know.

The Gipper

@mjp28 said:

So any special SUPER BOWL LIII plans, parties or eats in the works?

We would lkke to hear them.

Westside Steve is having a party. Everybody will be swinging, dancing to the music, on the radio-oh-oh.

hoorta

As promised... it upscales well to 12 servings... Prep time is at least two hours...

SWISS ONION SOUP

Serves 4

3 cups thinly diced onions

1 garlic clove, minced

3\4 t dry mustard

1-1\2 t salt

5 T. Unsalted butter

2 cups chicken stock

3 T flour

1-1\2 cups milk

1\2 t bottled horseradish

1 T Dry Sherry

1-1\2 cups grated gruyere ≈ 6 oz

1\2t pepper

1\2 t Soy Sauce

3 drops Tabasco

1\4 t Worcestershire

Cook onion & garlic in 2 T butter with salt and mustard over moderate heat 10-12 minutes or until onion is soft

Add stock, and simmer covered for 20 minutes

In a saucepan melt 3 T butter, add flour & cook for 3 minutes

Remove from heat, add milk and simmer for 7 minutes while stirring

Add horseradish, sherry, & gruyere- combine well

Combine with onion mixture

Stir in pepper, soy, Tabasco, Worcestershire & simmer 10 minutes

flyingfooldoug

It’s the week for KISS munchies. We’re throwing newspapers on the floor. Drawn butter and a steamer full of snow crab legs. That’s all

mjp28

@hoorta said:

As promised... it upscales well to 12 servings... Prep time is at least two hours...

SWISS ONION SOUP

Serves 4

3 cups thinly diced onions

1 garlic clove, minced

3\4 t dry mustard

1-1\2 t salt

5 T. Unsalted butter

2 cups chicken stock

3 T flour

1-1\2 cups milk

1\2 t bottled horseradish

1 T Dry Sherry..........

Oh yeah!

mjp28

@mjp28 said:

So any special SUPER BOWL LIII plans, parties or eats in the works?

We would lkke to hear them.

Whoa it's going to be in the 40s and 50s this week so we're grilling! Saturday will be chicken, Sunday will be NY Strip Steaks on the grill.

Like hoorta we love onion soups including a new recipe from us French Onion Chicken.

French Onion Chicken

1 hour to prepare serves 4-6

INGREDIENTS
2 pounds Vidalia onions, sliced
2 pounds boneless, skinless chicken breasts or thighs (we also like skin on)
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. Add onions, season with salt and cook, 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!

ballpeen

Going to buy maybe 40 wings at wild wings on Saturday. Heat them up on sunday

hoorta

PS to mjp- if you decide to do the swiss onion soup-use regular yellow onions, not sweet vidalias... and use decent gruyere...

As I said, us winos have lots of wine friendly recipes some of the folks in our group could have opened restaurants if they had the mind.