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

[mjp28]

@the-gipper said:

Shouldn't that be the sounds of Dean Martin?  After all, being from Steubenville, he was much more of a Mahoning Co. homeboy that Sinatra...who was from Hoboken NJ.  

And FYI....the new Las Vegas Raiders stadium is located at the corner of  Dean Martin Blvd. and Mandalay Way. 

I remember when Sinatra played in Youngstown and he used to stop in from time to time.  A lot of those guys used to eat and stay in the valley.

A few of the notable old SF 49ers used to visit the Debartolos and go to the old man's restaurant Paeonesa's (which was EJD Sr's dad's surname) and our absolute favorite restaurant.  They had the best escargot and my favorite dish there Penne Calabrese which we still duplicate the recipe.  I have some of their old menus and passed copies on to Michael Alberini who runs Alberini's in Boardman he's the nephew of Rich Alberini who ran Alberini's in Niles.

You could occasionally catch Joe Montana, Jerry Rice, Dwight Clark and others eating there.  Rice and others were in DC when Trump pardoned EJD Jr recently and spoke on his behalf to the media.

Shortly after the old man died they phased out the costly to run restaurant and turned it into a banquet center and attached it to the 4 star Holiday Inn in Boardman.....just down the street from us.   We miss going to Paeonesa's when it opened up at 4 pm and watch EJD We come in every night at 5:45 to 6 pm to to his private booth with a TV and phone for dinner his wife was long deceased.  He was actually kind of friendly to us because we were there often. And I drove right past his house everyday on my way to my office.

Just a little piece of Mahoning Valley culinary and other history.

[mjp28]

This year's visit, for the whole story see the link....... ooops the link https://www.vindy.com/sports/local-sports/2019/09/just-visiting

YOUNGSTOWN — After coming off of a 31-17 victory against the Tampa Bay Buccaneers in Week 1 of the NFL season, the San Francisco 49ers have made a pitstop in the Mahoning Valley this week ahead of their matchup against the Cincinnati Bengals on Sunday.......

.......It’s been good, the Holiday Inn (in Boardman) has been nice to us,” coach Kyle Shanahan said after Wednesday’s practice. “Today was the first day I’ve been outside since we landed Sunday, so I haven’t seen much of Youngstown. The Holiday Inn has been great, they’ve treated us real well, the setup has been good, and coming here today practicing was great.”

This isn’t the first time the 49ers have stayed in the Mahoning Valley. They have made stops in Youngstown in the past when they’ve had games in the Eastern time zone on consecutive weeks. Staying in Youngstown means the team doesn’t have to make the long flight home in between games.

The 49ers have had connections to the Mahoning Valley dating back to when Eddie DeBartolo Jr. bought the team in 1977. They’re now currently owned by Denise DaBartolo York and John York.........

Shanahan spent one season as the offensive coordinator for the Cleveland Browns in 2014, but this was his first trip to the Mahoning Valley.

He does however have a connection to Youngstown State coach Bo Pelini. Shanahan was a ball boy while his father, Mike Shanahan, served as the 49ers’ offensive coordinator from 1992-1994. Pelini was an assistant coach in San Francisco from 1994-1996.

“I know him from that time.” Shanahan said “I know all the coaches names because I had to pass their laundry out, and they always had their names on their baggie. I remember all those guys and all the players from those years.

.........“(Pelini) is a good guy, but I haven’t seen him for a long time.”.........continued in the link.........

[mjp28]

More from the other 49ers and their MV stay,. they ate very well.......more in link......   https://www.usatoday.com/story/sports/nfl/2019/09/12/richard-sherman-49ers-enjoying-stay-at-youngstown-state/40140381

YOUNGSTOWN, Ohio (AP) — Richard Sherman wasn't overly enthused when he learned the San Francisco 49ers were spending an entire week in Ohio.

Four days into their stay, the four-time Pro Bowl cornerback is singing a different tune.

I've told some of the guys, this isn't your normal Division I-AA looking school, that's for sure," quarterback Jimmy Garoppolo said. "I've been to a number of them and the stadium, weight room, whatever we've seen here, it's pretty impressive. The whole week, it's been good.".....(JG loves the Italian food here, I'll try and find his favorite restaurants)........

.........It wouldn't be surprising if Garoppolo stops at his new favorite ice cream parlor or tight end George Kittle picks up a box of chicken on their way out of town.

"Youngstown State has been awesome and the Holiday Inn has been incredible, just a great week," Iowa product Kittle said, breaking into a smile. "The best part of being back in the Midwest is you have every chain restaurant you could imagine here. Now, I'm not saying I've eaten at them all, but it's nice just to know they're there for you.".......

From another link......    

It’s safe to say the players and coaches are taking full advantage of what Youngstown has to offer.

“Handel’s Ice Cream, yeah, good call,” said quarterback Jimmy Garoppolo. “It’s close by the hotel, so yeah. But the Italian food, we had some Maso Colli. We went to the York family dinner and everything, so they had it all set up with a great spread. So yeah, Youngstown has been nothing but a great time.”

[mjp28]

OK back to GAMEDAY or party time recipes this one quick and easy and one of my favorites......deviled eggs !

Deviled Eggs Dip

No time to individually fill 24 deviled eggs? Us either! This easy dip takes so little time, and is just as delicious as the party app you know and love. We're hooked!

Made this? Let us know how it came out.

YIELDS: 6 - 8 SERVINGS.     PREP TIME: 0 HOURS 5 MINS.     TOTAL TIME: 0 HOURS 50 MINS

INGREDIENTS

1 dozen large eggs

1/4 c. mayonnaise 
2 tbsp. Dijon mustard
2 tsp. hot sauce
Kosher salt
Freshly ground black pepper
1/2 c. sour cream
Finely chopped chives, for garnish
Smoked paprika, for garnish
Pita chips, for dipping    Celery sticks, for dipping    Carrot sticks, for dipping  (or your favorite chips)

 

DIRECTIONS

1. In a medium saucepan, cover eggs by 1" water. Bring to a boil and remove from the heat. Let sit 11 minutes. Drain and run eggs under cool water. When cool enough to handle, peel eggs and transfer to a food processor.
2. Add mayonnaise, mustard, and hot sauce to food processor and pulse until smooth. Season with salt and pepper. 
3. Add sour cream and process until smooth. Transfer into a serving dish and garnish with paprika and chives. 
4. Serve with pita chips, celery sticks, and carrot sticks (or your favorite chips, veggies).

[mjp28]

A good anytime meal STUFFED EGGPLANT PARM.

We're between winter and spring still a good time to use the oven......and you won't miss the pasta.

YIELDS: 4 SERVINGS.      PREP TIME:    0 HOURS 20 MINS.   COOK TIME:    0 HOURS 50 MINS.  

TOTAL TIME:    1 HOUR 10 MINS

INGREDIENTS

1 1/2 c. marinara, divided
2 medium eggplants, halved
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 c. chopped tomatoes
1 large egg, lightly beaten
2 1/2 c. shredded mozzarella, divided  
1/4 c.  freshly grated Parmesan   
1/4 c.   Italian bread crumbs
Freshly sliced basil, for garnish

DIRECTIONS

 

1. Preheat oven to 350°. Spread 1 cup of marinara over the bottom of a 9x13-inch baking dish. Using a spoon, hollow out eggplants, leaving about a 1/2-inch-thick border around skin to create a boat; transfer to baking dish. Roughly chop scooped-out eggplant flesh.
2. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in chopped eggplant and season with oregano, salt, and pepper. Cook, stirring often, until golden and tender, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute.
3. Transfer mixture to a bowl and add tomatoes, egg, 1 cups of mozzarella, and remaining 1/2 cup marinara. Mix until just combined, then scoop into eggplant boats. Top with remaining 1 cup mozzarella, Parmesan, and bread crumbs.
4. Bake until eggplants are tender and cheese is golden, about 50 minutes.
5. Garnish with basil before serving.

[mjp28]

I'm just trying out various current and future GAMEDAY and everyday recipes, here's a good one and so easy !

 GARLIC-PARM ZUCCHINI SAUTÉ   

 

As you probably know by now we really like zucchini so here's a recipe that is really quick and easy and affordable plus delicious.

 

Most days, we don't have time to make an elaborate side dish, and something simple is all we crave. This easy, quick-sautéed zucchini is the perfect side dish for those nights. It's full of flavor, and the zucchini slightly caramelizes as it cooks in the cast-iron pan. It's our favorite way to use up zucchini (beside chocolate zucchini bread, of course) and you can catch us eating it as our lunch almost weekly. 

 

YIELDS:4 SERVINGS

 

PREP TIME:  0 HOURS 10 MINS        TOTAL TIME:   0 HOURS 20 MINS

 

INGREDIENTS

 

1 tbsp. extra-virgin olive oil

2 cloves garlic, minced

3 large zucchini, cut into rounds

1/2 tsp. dried oregano 

Kosher salt

Freshly ground black pepper

Pinch of crushed red pepper flakes

1/4 c. freshly grated Parmesan

 

DIRECTIONS

 

In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 30 seconds. Add zucchini and oregano. Cook until zucchini is tender, about 10 minutes. Season with salt, pepper, and a pinch red pepper flakes. 

 

Top with Parmesan and serve warm...... now how easy is that !

[ATOM]

I did a asparagus dish last night with garlic salt (or u can use cloves) & pepper 3/4 cup heavy cream cup of mozzarella cup of parmesan  cook at 400 for 25 to 30 mins and i believe at looking at the above post zucchini would be awesome also

[calfoxwc]

https://kentrollins.com/root-beer-potatoes/

[ATOM]

also keto friendly 

[mjp28]

We do try out our various recipes we put up here, today we are having salmon with a side of our recent recipe of GARLIC-PARM ZUCCHINI SAUTÉ. Tomorrow we are having another recent recipe STUFFED EGGPLANT PARM.

COMING UP SOON we are having a new recipe based on my love of Philly Cheesesteaks:

Cheesesteak Stuffed Peppers

A Philly favorite with a twist!   I love Philly Cheesesteaks and it follows with our quick and easy and good to eat meals with veggies.

YIELDS: 4.     SERVINGS PREP TIME: 0 HOURS 10 MINS.     TOTAL TIME: 0 HOURS 35 MINS

INGREDIENTS

4 bell peppers, halved
1 tbsp. vegetable oil
1 large onion, sliced
16 oz. cremini mushrooms, sliced. (you can substitute your favorite Philly Cheesesteaks mushrooms like baby bellas, button, etc.)
Kosher salt
Freshly ground black pepper
1 1/2 lb. sirloin steak, thinly sliced
2 tsp. Italian seasoning
16 slices provolone
Freshly chopped parsley, for garnish

DIRECTIONS

Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30 minutes.

Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.

Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes.

Garnish with parsley before serving.

[TexasAg1969]

2 Chopped up leftover corn tortillas with a teaspoon of butter and two TBS Maple Syrup zapped in the microwave 30 seconds. Brunch of Champions after racquetball. ?

[LBC mike]

I just installed a smoke box to my bbq rig.  I will update on my favorite when done testing. ?

[gumby73]

A full RV of 16, Moms, dads, sons & daughters headed to Raleigh for some Monster Jam truck racing Sunday...      

the Grandpa's a farmer , so I've got enough chicken to grill to feed the parking Lot ?...Come on Down.. ? ? 

[calfoxwc]

@gumby73 said:

A full RV of 16, Moms, dads, sons & daughters headed to Raleigh for some Monster Jam truck racing Sunday...      

the Grandpa's a farmer , so I've got enough chicken to grill to feed the parking Lot ?...Come on Down.. ? ? 

At first glance, I thought maybe that was closer to Concord. Will be going there about April, staying in Salisbury. Very cool video though. lol

[mjp28]

@mjp28 said:

I'm just trying out various current and future GAMEDAY and everyday recipes, here's a good one and so easy !

 GARLIC-PARM ZUCCHINI SAUTÉ   

 

As you probably know by now we really like zucchini so here's a recipe that is really quick and easy and affordable plus delicious........ continued at the recipe site..........

 

Just had it Saturday afternoon and it was really easy and quite delicious plus anytime you sautè garlic the whole house smells fantastic !  We had it as a side dish to broiled salmon, my wife's favorite fish.

Our neighbor brought over a bowl of Italian rigatoni with sauce and meatballs and sausage with some incredible Italian bread in cheese and garlic...... great. The house really had that delicious Italian restaurant smell !

[The Gipper]

[mjp28]

@mjp28 said:

A good anytime meal STUFFED EGGPLANT PARM.

We're between winter and spring still a good time to use the oven......and you won't miss the pasta.

Well we had this this afternoon and it was DELICIOUS !  I would recommend it Sunday or anyway and make plenty, we had 3 eggplants for 6 halves for a meal today and leftovers for tomorrow which should be better.

SUGGESTIONS: Use a little or 2 garlic cloves of a little more if you want.  Make enough sauce for underneath the eggplants and on them. Use the basil garnish if you like -and- make plenty !   

[The Gipper]

Wouldn't any of the recipes in the 56 pages of this thread go better with CBD oil?

[mjp28]

 BACON ASPARAGUS CRESCENTS .......   Well we might as well stay home and cook!

BACON ASPARAGUS CRESCENTS ...... everything's better in bacon !

YIELDS:8     PREP TIME:        0 HOURS 20 MINS.   TOTAL TIME:      0 HOURS 55 MINS

 

INGREDIENTS

 

8 slices bacon

Flour, for rolling out dough

1 sheet crescent dough

1 small bunch (about 1/2 lb.) asparagus, woody ends removed

1 tbsp. extra-virgin olive oil

kosher salt

Freshly ground black pepper

Egg wash

1/2 c. freshly grated Parmesan

 

DIRECTIONS

1. Preheat oven to 400º. On a large baking sheet with a wire rack placed on top, lay bacon. Bake until bacon is cooked but still pliable, about 20 minutes.
2. Increase oven heat to 425°. Line a large sheet pan with parchment paper.
3. On a lightly floured surface, roll the puff pastry out to a large rectangle. Square off edges and cut the rectangle into 8 even squares.
4. Toss asparagus in olive oil and season with salt and pepper.
5. Brush each square of puff pastry with egg wash. Place a slice of cooked bacon on top, followed by 3 to 4 stalks of asparagus and a sprinkle of Parmesan. Wrap bacon around asparagus and cheese, then wrap puff pastry around the bacon-asparagus bundle, overlapping the puff pastry ends to seal.
6. Brush each puff pastry with more egg wash. Bake until puff pastry is golden and puffed, about 12 minutes.

[TexasAg1969]

Well at least it isn't my favorite guaranteed gag food, canned asparagus. ?