• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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a ham bone for a awesome lentle soup
We're going to make ham and bean soup this weekend, we always get a bone-in ham much more flavorful and great soup. Also planned on pork roast today.
Everything got pushed back a few days, neighbor brought over pulled pork, keilbassi with sauerkraut and really good perogies last night.......ummmmm.
Ton 'o new year's food for BIG TEN GAMEDAY today and a few more GAMEDAYS.
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Oh and one of my traditional new year's day favorites hotdogs with my wife's homemade sauerkraut with onions and homegrown herbs with yellow mustard and Tabasco sauce....have had it for decades!
I'm getting fat just thinking about it. Hotdogs, chips with Frank's red hot sauce, pretzels with spinach dip and olives ALL was planned for today.
I know I'm starting with the keilbassi and kraut..... Nice having real home cookin'.
........ Michigan vs Alabama coming on now.
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2 qt pressure cooker on - 5/8ths rack of ribs, 1 cup of shaken but not stirred root beer.
should be awesome. 40 minutes cooking time !
Time to start cooking up stuff from the freezer and making room.
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The BROWNS season may be over on the field for now but there's always some GAMEDAY events going on up to and through the Super Bowl, March Madness and the NFL Draft.
I did run across this article from Cleveland Scene whether places to eat around Cleveland or just inspiration for make at home sandwiches. Ummm.
10 Cleveland Sandwiches We Love. https://www.clevescene.com/cleveland/10-cleveland-sandwiches-we-love-like-really-love/Content?oid=31876249&utm_source=widget&utm_medium=articleblog&utm_campaign=rightrail&utm_conte
While tacos get all the attention, it's sandwiches that fuel the world. Here in Cleveland, we have an embarrassment of riches when it comes to classics, originals and over-the-top creations. Anything goes in the world of sammies as long as the results are delicious. We think these 10 are worth a try....... Continued in the link......
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@dutch-oven said:
Those sandwiches look great... mmmmm...
Giordano's from Chicago have opened up a shop near Belden Village in the Canton area. Been there twice, haven't bothered getting their deep dish pizza, instead went with their Italian beef sandwiches. So damn good.
The original Giordano's on Rush St in Chicago was one of my favorites in the early 1980s in a great city for food. My they have expanded !
Best deep dish pizza I've ever had.....steak knife and fork included.
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I got a copy of once upon a time in Hollywood for Christmas. Love the movie but it was really funny when Brad Pitt would feed his dog and he would reach into the cupboard and pick out dog food made from rat meat and badger meat.
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@dutch-oven said:
It's homemade pizza time!
Made my own dough yesterday, let it refrigerate for 24 hours, then used my homemade sauce from last weekend. Topped with blended Italian cheese, pepperoni, banana peppers on the left side, hot cherry peppers on the right.
oh hell ya
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@dutch-oven said:
It's homemade pizza time!
Made my own dough yesterday, let it refrigerate for 24 hours, then used my homemade sauce from last weekend. Topped with blended Italian cheese, pepperoni, banana peppers on the left side, hot cherry peppers on the right.
oh hell ya
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@dutch-oven said:
Like Italian heaven!
For those of you who might never or recently had a true homemade Italian pizza or one from a real Italian pizzeria they look like Dutch's picture -or- like one from Grimaldi's Pizza from NJ he sent us in October.
They are NOT like the cookie cutter national franchise joints.
The taste and smell are PRICELESS ! (Hungry for a pizza now?)
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@dutch-oven said:
Like Italian heaven!
For those of you who might never or recently had a true homemade Italian pizza or one from a real Italian pizzeria they look like Dutch's picture -or- like one from Grimaldi's Pizza from NJ he sent us in October.
They are NOT like the cookie cutter national franchise joints.
The taste and smell are PRICELESS ! (Hungry for a pizza now?)
@dutch-oven said:
Vincent & Veto's Pizza loses out to my Wife's homemade Spaghetti with oversize'd meatballs....You's get no photo's..cause It's all gone..Y U M M Y !! and Meet Lisa..
yes her mouth works...but she's got to have some Italian to die for 
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our 2 quart pressure cooker - wow. It's FUN ! Fall off the bone ribs in about 40', perfectly peeling boiled eggs in six minutes (I've always wondered how the heyl you could hard boil eggs and have them peel without moon craters), roasts, stews in just part of the time. etc etc.
We never had one before, but our friends got us one for Christmas. Collecting recipes now.
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our 2 quart pressure cooker - wow. It's FUN ! Fall off the bone ribs in about 40', perfectly peeling boiled eggs in six minutes (I've always wondered how the heyl you could hard boil eggs and have them peel without moon craters), roasts, stews in just part of the time. etc etc.
We never had one before, but our friends got us one for Christmas. Collecting recipes now.
our 2 quart pressure cooker - wow. It's FUN ! Fall off the bone ribs in about 40', perfectly peeling boiled eggs in six minutes (I've always wondered how the heyl you could hard boil eggs and have them peel without moon craters), roasts, stews in just part of the time. etc etc.
We never had one before, but our friends got us one for Christmas. Collecting recipes now.
Oh yeah my mother cooked for 8 for years with the old pressure cooker, my grandmother cooked and canned everything you can imagine with pressure cooker and cast iron. It's fast and a good way to make some family or GAMEDAY meals.
I always loved my mother's roast beef meals, here's something to get you started from the BEEF, it's what's for dinner people. There are some great dishes there guys!
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This recipe caught my eye from the BEEF It's what's for dinner above link, sounds good and easy ! Maybe something for this month's January GAMEDAY meals.
WILD MUSHROOM BEEF STEW
INGREDIENTS:
- 2 pounds beef Stew Meat, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon pepper
- 3/4 cup reduced-sodium beef broth
- 1/4 cup tomato paste
- 1/4 cup dry red wine
- 2 teaspoons minced garlic
- 1 pound baby red-skinned potatoes, quartered
- 8 ounces assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
- 1 cup baby carrots
Garnish:- Chopped fresh parsley leaves
COOKING:
- Combine beef Stew Meat, flour, salt, thyme and pepper in large bowl; toss to coat. Place beef mixture in 4-1/2 to 5-1/2-quart slow cooker.
- Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add broth mixture to beef. Add potatoes, mushrooms and carrots; mix well.
- Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired.
ALTERNATE COOKING METHOD:
- This recipe can be made in a 6-quart electric pressure cooker. Combine beef Stew Meat, flour, salt, thyme and pepper in large bowl; toss to coat. Place beef in pressure cooker. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add broth mixture to beef. Cut potatoes into 2-inch pieces or, if smaller, keep whole. Cut carrots into 2-inch pieces. Add potatoes, whole mushrooms and carrots; mix well. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 25 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Stir well before servings. Garnish with parsley, if desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.).
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This recipe caught my eye from the BEEF It's what's for dinner above link, sounds good and easy ! Maybe something for this month's January GAMEDAY meals.
WILD MUSHROOM BEEF STEW
INGREDIENTS:
- 2 pounds beef Stew Meat, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon pepper
- 3/4 cup reduced-sodium beef broth
- 1/4 cup tomato paste
- 1/4 cup dry red wine
- 2 teaspoons minced garlic
- 1 pound baby red-skinned potatoes, quartered
- 8 ounces assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
- 1 cup baby carrots
Garnish:- Chopped fresh parsley leaves
COOKING:
- Combine beef Stew Meat, flour, salt, thyme and pepper in large bowl; toss to coat. Place beef mixture in 4-1/2 to 5-1/2-quart slow cooker.
- Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add broth mixture to beef. Add potatoes, mushrooms and carrots; mix well.
- Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired.
ALTERNATE COOKING METHOD:
- This recipe can be made in a 6-quart electric pressure cooker. Combine beef Stew Meat, flour, salt, thyme and pepper in large bowl; toss to coat. Place beef in pressure cooker. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add broth mixture to beef. Cut potatoes into 2-inch pieces or, if smaller, keep whole. Cut carrots into 2-inch pieces. Add potatoes, whole mushrooms and carrots; mix well. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 25 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Stir well before servings. Garnish with parsley, if desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.).
This recipe caught my eye from the BEEF It's what's for dinner above link, sounds good and easy ! Maybe something for this month's January GAMEDAY meals.
WILD MUSHROOM BEEF STEW
The problem with wild mushroom beef stew is catching them. You have to have your traps set with exactly the right bait in a similar manner to catching rabbits for wild jackrabbit stew.??
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This recipe caught my eye from the BEEF It's what's for dinner above link, sounds good and easy ! Maybe something for this month's January GAMEDAY meals.
WILD MUSHROOM BEEF STEW
The problem with wild mushroom beef stew is catching them. You have to have your traps set with exactly the right bait in a similar manner to catching rabbits for wild jackrabbit stew.??
The problem with wild mushroom beef stew is catching them. You have to have your traps set with exactly the right bait in a similar manner to catching rabbits for wild jackrabbit stew.??
Or you can do what we do and go to our local Giant Eagle or Rulli's Italian grocery store. At one time where we used to live long ago surrounded by woods and lakes we could hunt for real wild mushrooms but that's too much work now.
Besides it calls for some easy to find mushrooms but you can use what you like. I like shitakies or portabellos in most mushroom dishes.
- 8 ounces assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
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Well today our GAMEDAY FOOD thread passed the 1,500 replies -and- 24,000 views.
I thank you one and all for your interest and support in our love of sports, football and GOOD food. Here's to 20,000 more views !
Bon Appetit to you all.
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This is what we are having for our Sunday GAMEDAY MEAL my wife is out picking up a few things like half & half and we're almost out of Italian seasoning. We are lucky to have a Giant Eagle for meats and deli food, etc, Aldi's, Marc's and a real gem Rulli's which is a smaller but loaded local Italian grocery store for lunch meat and cheese (they sell tons of it) and prepared food, spices and about anything else you need for cooking or baking. Two locations just ask any Boardman/Austintown area local about it. Oh all within 3 miles of our house.
BAKED PARMESAN CHICKEN AND POTATOES - I haven't done a recipe in awhile. We've had recipes similar to this in the past.
INGREDIENTS6 bone-in chicken thighs (skin-on, optional)
1 pound baby Dutch potatoes, halved or quartered (or any on hand like redskins)
3-4 cups baby spinach, chopped. (we're using chopped spinach we had)
4 tablespoons unsalted butter, divided
1 tablespoon Italian seasoning (optional but good if you like Italian!)
Kosher salt and freshly ground pepper, to taste
Fresh parsley, optional
Sauce:
1 cup low-sodium chicken broth. (we prefer regular chicken broth)
1/2 cup half and half
1/2 cup parmesan cheese, grated. (we have shredded on hand)
1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
PREPARATION
Preheat oven to 400º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
Melt 2 tablespoons butter in a large pan or skillet over medium-high heat and sauté spinach until just wilted. Remove from heat.
For the sauce: lower heat to medium and add butter to skillet. Add minced garlic and cook for 1-2 minutes, stirring frequently so it doesn’t burn.
Whisk in flour and cook for 1 minute, or until roux is thick and golden brown, then slowly whisk in chicken broth until incorporated.
Stir in parmesan cheese and half-and-half, and cook for another 3-5 minutes, or until thickened, then stir in thyme, basil and oregano. Season with salt and pepper.
Season chicken thighs with salt and pepper and Italian seasoning and place in baking dish.
Place chicken thighs skin side up in your greased baking dish, then top with sauteéd spinach and halved potatoes. Top with cream sauce, then place in oven and bake for 20-25 minutes, or until chicken is cooked through.
Optional: broil for final 5 minutes, or until skin is crispy, if not already seared.
Remove from oven and serve hot.
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