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

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.

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.

hoorta

@diehardbrownsfan said:

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

I'll even fire up my Weber when it's in the low 20s... 40s- 50s means I'll get the bike out before the game... My outdoor bicycling stops at 20 degrees, as long as the roads are clear... with a wind chill around zero. 50 degrees on the bike is a non-issue for me, doesn't limit me time wise, colder that 40, your toes start getting cold after an hour or so... (But they wouldn't if I wasn't getting so damn lazy in my old age, and swap out the pedals (for non-cyclists, there's several kinds) so I can use my Arctic Celsius winter cycling boots that are good down into the 20s.) LOL, best $200 dollar present the wife ever got me for Christmas...

Har, used to be "a dip in the jet stream". Polar vortex sounds so much more threatening...

FIFY. But don't get me started on The Weather Channel. Their goal is to dumb the entire country down to Atlanta Georgia weather standards. Stop acting like it's the end of the world.... Like it's never gotten down to -30, -40 in Minnesota- or North Dakota before. Those folks know how to deal with that kind of cold, ya wimps...

DieHardBrownsFan

Oh ya. Now they label every snow storm like a frigging hurricane. They suck.

TexasAg1969

I know you all remember that rum I always recommend, Diplomatico Reserva Exclusiva. Well the renowned magazine call Wine Enthusiast (Larry can confirm that) named it the 2018 Spirit of the Year against all classes of spirits including rums, whiskeys, scotches, etc. Anyway, thought you might like to know for starting off next season right. Participation Trophy for all who imbibe.??

Canton Mike

@texasag1969 said:

I know you all remember that rum I always recommend, Diplomatico Reserva Exclusiva. Well the renowned magazine call Wine Enthusiast (Larry can confirm that) named it the 2018 Spirit of the Year against all classes of spirits including rums, whiskeys, scotches, etc. Anyway, thought you might like to know for starting off next season right. Participation Trophy for all who imbibe.??

Beats the hell outta what I drank once celebrating a promotion & relocation in the Army.....I celebrated with a 6 pack of Colt45 (16 ouncers) & a pint of Bacardi.....I have never been drunker or sicker in my life!! (I was 19 then. I'm lots older & a wee bit smarter now)

Mike

hoorta

@texasag1969 said:

I know you all remember that rum I always recommend, Diplomatico Reserva Exclusiva. Well the renowned magazine called Wine Enthusiast (Larry can confirm that) named it the 2018 Spirit of the Year against all classes of spirits including rums, whiskeys, scotches, etc. Anyway, thought you might like to know for starting off next season right. Participation Trophy for all who imbibe.??

Just caught this Ag.... don't get Wine Enthusiast, though I've seen plenty of their issues... Away from home for a day or two, but I'll pour myself a generous snort when I get home in honor of their achievement...

PS- at the Friday night Wine swill at our local restaurant, current issues of the The Wine Spectator were available. If you're planning on living until 90, the 2016 left bank Bordeaux (Margaux et al) are supposedly spectacular... And from personal experience, the 2015 (Spectator says right bank Pomerols & Saint Emilions) were just as good. I haven't tasted a 2015 Bordeaux yet at any price point that I didn't think was well worth the money... But you can debate if any wine priced on the high side of $100 is worth it....

TexasAg1969

@hoorta said:

Just caught this Ag.... don't get Wine Enthusiast, though I've seen plenty of their issues... Away from home for a day or two, but I'll pour myself a generous snort when I get home in honor of their achievement...

PS- at the Friday night Wine swill at our local restaurant, current issues of the The Wine Spectator were available. If you're planning on living until 90, the 2016 left bank Bordeaux (Margaux et al) are supposedly spectacular... And from personal experience, the 2015 (Spectator says right bank Pomerols & Saint Emilions) were just as good. I haven't tasted a 2015 Bordeaux yet at any price point that I didn't think was well worth the money... But you can debate if any wine priced on the high side of $100 is worth it....

I'll stick to my $40 Cab or my $13 Zin.??

mjp28

@mjp28 said:

Chicago Italian Beef Sandwich....I think the sweet roasted red peppers would do it! mjp

Sounds good Dutch, for those of you interested look back to December 2017 on this thread for the receipe on this treat.......a break from plain old steak sandwiches!