• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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Went to placing of the ashes for daughter in law's grandpa Mickey, WW II vet and oil field roughneck & rig foreman all his life. Great guy whom we celebrated by placing those ashes alongside his son's who died of cancer at age 44 just a few years ago. As his other son placed the ashes in with his brother's he laughed and said, "Damn, they're arguing again already!" ?
Extended family enjoyed a beautiful clear blue sky, t-shirts & shorts weather and good potluck eats afterwards with just about every dish you could think of from country raised folks. Deviled eggs, meatballs in BB sauces, German chocolate cake, every chip & dip, Shiner Bock & Cokes/Sprite, chicken salad and tuna salad sandwiches and plenty of varied fruits on toothpicks with fine sour cream & brown sugar dip. Great day for celebration of a great life from the Greatest Generation.??
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Here's a great snack or side dish for a GAMEDAY get-together and one of my favorites FRIED GREEN TOMATOES.
FRIED GREEN TOMATOES - Michael's grandmother made the best Fried Green Tomatoes we'll see how this recipe compares to them.
World’s Best Recipe for Fried Green Tomatoes ?
4 large green tomatoes2 eggs1/2 cup milk1 cup all-purpose flour1/2 cup cornmeal1/2 cup bread crumbs2 teaspoons coarse kosher salt1/4 teaspoon ground black pepper1 quart vegetable oil for fryingHow to make it :Slice tomatoes 1/2 inch thick. Discard the ends.Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
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Fried Green Tomatos? Wasn't that a lousy chick flick?
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That is a very basic recipe for Fried Green Tomatoes some use a few other additions like a dash of hot pepper sauce. Sometimes I would use the old standard Frank's Red Hot Sauce. You probably could also use Tabasco or others to taste. Any other recipes out there?
I just love them my grandmother's way but she never used a written recipe on anything! A true scratch cook best I've ever eaten.
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Green beans with bacon is a always nice start with your favorite cole slaw and some good looking meat!
.......Oh God the place I'm in now has a somewhat "limited menu" compared to the last two great ones I was in. I see carryout real soon!
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@dutch-oven said:
I'll be in Jersey next weekend, watching the Browns game with my cousin (who is originally from Ohio)...
I'll have to take some pics of the Jersey fare I eat... like a Dutch Baby (breakfast) or some pizza (the pizza joint in Brooklyn we usually go to - Grimaldi's - has opened a restaurant in North Jersey) for my boy mjp..
I was in Jersey a few years back and was surprised to see Jersey Mike’s was actually called “Jersey Mike’s”. Why not just Mike’s? That would be like calling Kentucky Fried Chicken “Kentucky Fried Chicken” in Kentucky.
Also some great pizza in Hoboken. Big slices. Can’t remember the name of the place but all kindsa famous people pics on the wall. James Gandolfini in there l recall.
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https://www.myrecipes.com/recipe/classic-burger
I tried this burger recipe last night with good results. Added some onion powder, garlic powder and Montreal steak seasoning in the mix and made for some great gameday burgers.
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https://www.myrecipes.com/recipe/classic-burger
I tried this burger recipe last night with good results. Added some onion powder, garlic powder and Montreal steak seasoning in the mix and made for some great gameday burgers.
https://www.myrecipes.com/recipe/classic-burger
I tried this burger recipe last night with good results. Added some onion powder, garlic powder and Montreal steak seasoning in the mix and made for some great gameday burgers.
Oh yes! The main difference between just-a-burger and a real good burger is their step #1:
Sink your teeth into a delicious restaurant-style, hamburger recipe made from lean beef. Skip the prepackaged patties and take the extra time to craft up your own, and that little extra effort will be worth it. To make cheeseburgers, about 1 minute before burgers are done, top with sliced cheese; continue cooking until cheese begins to melt.
Almost every time we start with ground beef and go from there including using an egg or two as a necessary binder. It just screams GAMEDAY or anyday.
.......oh edit add, we sometimes use different combinations of beef and maybe pork and chicken in other various dishes.
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Of all the foods there are a good burger tops my list. I’ve found that the number one thing to get a perfect burger is using fresh ground 80/20 beef. No pink slime and other crap in it.
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Of all the foods there are a good burger tops my list. I’ve found that the number one thing to get a perfect burger is using fresh ground 80/20 beef. No pink slime and other crap in it.
Of all the foods there are a good burger tops my list. I’ve found that the number one thing to get a perfect burger is using fresh ground 80/20 beef. No pink slime and other crap in it.
Oh BTW if you click on the link for beef in bleedbrowns post you will get this ( MY NOTE: there are thousands of recipes out there the trick is to find those tested recipes that you like, that's why it's nice to see what other cooks and fans have tried and liked and why.
). See the stuff you can learn on the GAMEDAY thread. Football and good eats!
Choose from thousands of beef recipes for all your favorite cuts of beef including roasts, beef ribs, sirloin, tenderloin, ground beef, corned beef, and brisket.
And if you hit the cheese link you will get this. (NOTE: who says they don't know what to cook for dinner?)
We have hundreds of cheese recipes. Whether it's Cheddar cheese, Swiss cheese, Pepper Jack cheese, Brie cheese, or Mozzarella cheese, add cheese to any recipe for instant flavor.
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Of all the foods there are a good burger tops my list. I’ve found that the number one thing to get a perfect burger is using fresh ground 80/20 beef. No pink slime and other crap in it.
Of all the foods there are a good burger tops my list. I’ve found that the number one thing to get a perfect burger is using fresh ground 80/20 beef. No pink slime and other crap in it.
The leaner the meat the harder it is to not overcook it. Frankly the fat in a burger is what gives it that good greasy burger deliciousness, but at the same time has the “eww fat” thing. I’m a Jack Sprat type myself so l like a really lean meat, so l gotta do something with the meat to add moisture back. Minced onion helps. Egg too. Any other suggestions?
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Of all the foods there are a good burger tops my list. I’ve found that the number one thing to get a perfect burger is using fresh ground 80/20 beef. No pink slime and other crap in it.
The leaner the meat the harder it is to not overcook it. Frankly the fat in a burger is what gives it that good greasy burger deliciousness, but at the same time has the “eww fat” thing. I’m a Jack Sprat type myself so l like a really lean meat, so l gotta do something with the meat to add moisture back. Minced onion helps. Egg too. Any other suggestions?
The leaner the meat the harder it is to not overcook it. Frankly the fat in a burger is what gives it that good greasy burger deliciousness, but at the same time has the “eww fat” thing. I’m a Jack Sprat type myself so l like a really lean meat, so l gotta do something with the meat to add moisture back. Minced onion helps. Egg too. Any other suggestions?
When we do lean turkey burgers I mix in shredded zucchini for moisture along with spices. Sounds weird but tastes good.
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Of all the foods there are a good burger tops my list. I’ve found that the number one thing to get a perfect burger is using fresh ground 80/20 beef. No pink slime and other crap in it.
The leaner the meat the harder it is to not overcook it. Frankly the fat in a burger is what gives it that good greasy burger deliciousness, but at the same time has the “eww fat” thing. I’m a Jack Sprat type myself so l like a really lean meat, so l gotta do something with the meat to add moisture back. Minced onion helps. Egg too. Any other suggestions?
The leaner the meat the harder it is to not overcook it. Frankly the fat in a burger is what gives it that good greasy burger deliciousness, but at the same time has the “eww fat” thing. I’m a Jack Sprat type myself so l like a really lean meat, so l gotta do something with the meat to add moisture back. Minced onion helps. Egg too. Any other suggestions?
Yeah do what the Army cooks did back in the day------------------------boil it. LOL!??
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The leaner the meat the harder it is to not overcook it. Frankly the fat in a burger is what gives it that good greasy burger deliciousness, but at the same time has the “eww fat” thing. I’m a Jack Sprat type myself so l like a really lean meat, so l gotta do something with the meat to add moisture back. Minced onion helps. Egg too. Any other suggestions?
When we do lean turkey burgers I mix in shredded zucchini for moisture along with spices. Sounds weird but tastes good.
When we do lean turkey burgers I mix in shredded zucchini for moisture along with spices. Sounds weird but tastes good.
That sounds fantastic! What is your rough ratio of ground meat to shredded zucchini?
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The leaner the meat the harder it is to not overcook it. Frankly the fat in a burger is what gives it that good greasy burger deliciousness, but at the same time has the “eww fat” thing. I’m a Jack Sprat type myself so l like a really lean meat, so l gotta do something with the meat to add moisture back. Minced onion helps. Egg too. Any other suggestions?
Yeah do what the Army cooks did back in the day------------------------boil it. LOL!??
Yeah do what the Army cooks did back in the day------------------------boil it. LOL!??
Eww, no...
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Burgers should be 80/20.
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That sounds fantastic! What is your rough ratio of ground meat to shredded zucchini?
I honestly never measure anything unless I am trying to document a recipe to share. I just kind of wing it lol.
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Here's a Family favorite from Mr Food...
Pepper Parmesan Burgers
- 1 1/4 pounds ground beef
- 1/2 teaspoon salt
- 2 teaspoons black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup dry bread crumbs
- 1/4 cup water
- 4 hamburger buns, split
In a large bowl, combine all of the ingredients; mix well. Divide the mixture into 4 equal amounts and make 4 patties.
I only use fresh ground sea salt & fresh ground peppercorns. Also, grating your own Parmesan Reggiano is fantastic!Heat a large nonstick skillet over medium heat and pan-fry the patties for 7 to 9 minutes, turning occasionally, or until the juices run clear.
Mike
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