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

[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

1. Preheat oven to 350º F.
2. 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.
3. Add balsamic vinegar and cook for another 3-5 minutes or until darkened, but not burned.
4. Remove onions from heat and transfer to a medium bowl.
5. Heat remaining olive oil in skillet and raise heat to medium-high.
6. 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.
7. Pour beef broth into skillet and bring mixture to a boil, scraping up stuck bits from the bottom of pan.
8. 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.
9. Return chicken and onions to pan, stir together with beef gravy, then top with grated swiss cheese.
10. Transfer skillet to oven and cook until cheese is melted and bubbly, and chicken is cooked through.
11. 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.   

[DieHardBrownsFan]

Going to be -4 during  the day tomorrow and maybe up to -12 at night.  Then 44 on Sunday an maybe in the low fifties on Monday.  Maybe a steak?

[mjp28]

@hoorta said:

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.   

We still have a nice herb garden but no regular garden, we grew white, yellow and red onions for different dishes. We had a HUGE garden at my old house.

On wine that's my wife's thing and her guru Ina Garten although I like wine in cooking in chicken and beef.

[jcam222]

Cold weather means soup for me and one of my faves has always been loaded baked potato soup. I have been doing a keto diet for about 8 months now so cannot have potatoes. Check out this soup even if you arent keto. I guarantee you will love it as wierd as the ingredients may sound.  Note I used my home cured and smoked lean bacon. . You may need more bacon and drain a bit if using normal store bacon. I can say too I was very pleased there’s not the slightest hint of the cauliflower flavor in the finished soup!

Here we go, dice and fry 1 lbs. bacon in pan, set aside a couple handfuls. To the rest add 2 lbs. cut up radishes, two cut up bunches of green onion(greens and all,save a little green for garnish)and 2 tsp minced garlic. Add 4 tbsp of butter. Fry until radishes are soft enough for a nice mouthfeel like potato. While frying time to use the the Instant Pot. One head of cut up cauliflower, 4 cups chicken broth , 1 tsp pepper, 1 tsp leaf sage and add the bacon you set aside. Set for 10 minutes manual. Once done release pressure. Add 8 oz. cream cheese and cream this all with an immersion blender. Note it is important to not put the cream cheese in until after pressure cooking. Stir in the radish bacon mix from frying pan. Voila done done. Serve garnishing with chive, bacon and cheddar. Hope you enjoy ? ESTIMATE ? Makes 8 servings , net carbs roughly 7. Mostly from radishes, cream cheese and cauliflower. Could be a little more or less depending on the bacon and broth you use. Can reduce about 1 net carb per serving by using half the amount of radish but we wanted it chunky.

I served this to several people and none knew it wasn't potato.