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

[DieHardBrownsFan]

@the-gipper said:

Where is the kimchee recipe?

[mjp28]

Looks good die hard of the hundreds of kimchi recipes.

[ATOM]

@mjp28 said:

What did you have in mind grill, munchies, pasta, whatever ?

........oh I have several new ones that I haven't posted yet.

not sure yet 

it is supposed to be a soaker tommorow so no grilling and most take out place's do not open till later so munchies may be the plan of the day

[mjp28]

@atom said:

gotta think up a Nascar menu for tommorow  

I have money on Blaney or Debenato (sp?) for the win

Ryan Michael Blaney (born December 31, 1993) is an American professional stock car racing driver. He currently competes full-time in the NASCAR Cup Series, driving the No. 12 Ford Mustang for Team Penske and part-time in the NASCAR Xfinity Series, driving the No. 12 Mustang for Team Penske. He is the son of NASCAR driver Dave Blaney and the grandson of modified dirt track legend Lou Blaney.

The Blaneys are racing legends in NE Ohio/Western Pennsylvania from (age 26)  Hartford Township, Trumbull County, Ohio

I haven't watched NASCAR in years but might check it out.

~~~~~~~~~~~~

And yesterday we went to Chipotle's for the first time ever, had a $30 gift card and blew it all plus some.  The tacos were really good along with the chips and guacamole, Queso Blanca and tomato salsa.

Today I have a big steak burrito left for lunch along with some chips and dip.

Our local Taco Bell is horrible we will never go there again.

[mjp28]

@mjp28 said:

Maybe we are actually getting a little closer to having some real GAMEDAY or maybe tailgating meals.

BUT we still have to eat would like to hear any special meals whether dine in, carry out, delivery or make at home.

And where's jcam's grillin' specials?  Always look really good.  

Well with all of the sports news being about when we might have live sports and not if  it starting to look like MLB and after that NFL  may be starting soon -but- college sports might have serious financial and other problems.  We'll see on all of that.

It's been nearly 10 weeks since Rudy Gobert's positive test stopped sports dead in its tracks. Now, it may be full steam ahead.

So GAMEDAY meals and maybe even tailgating might be sooner than later.  Regardless of the timing it's always a good time for a good meal.

Bon appetit !  

interjection French.

(I wish you) a hearty appetite.

[mjp28]

@mjp28 said:

TOMATO BASIL TURKEY BURGERS......ummmmm.   And check out the recipes on the Wisconsin cheese site !   https://www.wisconsincheese.com/

We had turkey cheeseburgers on the grill yesterday -and- leftovers for lunch today the only difference was I had American cheese and the wife had Swiss.  Came out good for a change from just burgers.

Also a side of fresh spinach in a skillet on the stove with butter and Parmesan cheese just heated until wilted..... really good !

A quick grill heat and eat meal.   

.......and today's lunch Turkey cheeseburgers with a potato and onion side dish we're whipping up.

[mjp28]

We love enchiladas this is one we will try soon EASY ENCHILADA CASSEROLE, ummmmm.

Easy Enchilada Casserole Recipe 

Bon Appetit!

Easy Enchilada Casserole

prep time: 20 MINUTES     cook time: 25 MINUTES    total time: 45 MINUTES

Make this delicious Easy Enchilada Casserole with just a few ingredients in no time at all! Plus, it's easily adaptable for Vegetarian and Vegan diets.

Ingredients

• 1 lb. Ground Beef
• 1 pkt. Taco Seasoning
• 2 - 10 oz. cans Enchilada Sauce
• 1 - 4 oz. can Chopped Green Chilies
• 16 White Corn Tortillas
• 3.5 c Mexican Cheese Blend, Shredded
• (Optional ) Chopped Fresh Parsley for Garnish
• (Optional) Sour Cream for Garnish

Instructions

1. Preheat oven to 375º.
2. Brown ground beef over high heat and add taco seasoning packet. Do not add water.
3. Remove from heat and add chopped green chilies and one can of enchilada sauce and mix together.
4. Add half a can of enchilada sauce to the bottom of a 9 x 9-inch baking dish and spread to cover the bottom.
5. Place one whole corn tortilla flat in the center of the dish.
6. Cut 3 corn tortillas in half and place them with their flat edges against the side of the dish to cover the entire bottom.
7. Add 1/2 the meat mixture on top of the tortillas and spread evenly.
8. Cover the meat mixture evenly with 1.5 cups of the shredded Mexican Blend Cheese.
9. Add another layer of 4 corn tortillas in the same way as the first layer.
10. Add the second half of the meat mixture and spread evenly.
11. Add another 1.5 cups of the shredded Mexican Blend Cheese and spread evenly.
12. Add a final layer of 4 corn tortillas the same way.
13. Pour the second half of the can of enchilada sauce evenly over the tortillas.
14. Top that with 1/2 cup shredded Mexican Blend Cheese.
15. Bake uncovered for 25 minutes.
16. Let the Enchilada Casserole cool and set for 10 minutes before serving.
17. Garnish with sour cream and fresh parsley as desired.

Notes

You can substitute the ground beef for healthier ground chicken or turkey or for shredded chicken.

You can make this vegetarian by used plant-based meat.

You can make this vegan by going one step further and substituting with a vegan cheese alternative.

This recipe is naturally gluten-free, BUT, as always you need to check the labels on all of your brands. Old El Paso enchilada sauce doesn't use a wheat thickener, but it's made in a factory where wheat products are produced. Same with the naturally gluten-free corn tortillas.

[mjp28]

Any special plans for the 2020 Memorial Day weekend ?   Family gatherings of 10 or less with masks ?  Fireworks ?  Some good FOOD ?

And do remember the meaning of the holiday remembering the Americans who fought and some gave all for our country.

For Friday and Saturday meals we were hungry for pasta but we're planning on meatloaf so what to do.......easy make meatballs with the meatloaf mix.....but we didn't want to bother with meatballs......easy again:

OUR EASY ROTINI PASTA BOLOGNESE with QUICKIE BOLOGNESE STYLE MEAT SAUCE

Start with meatloaf mix we like beef, pork and veal which also makes good meatballs -or- good meat sauce.  

Brown the meat in a skillet reserve in a bowl then we use a variation of the barefoot contessa Ina Garten's recipe for spaghetti sauce look it up for quantities.

It's basically EVOO, one onion, minced garlic, 1/2 cup red wine, crushed tomatoes, parsley, salt, pepper -plus- we add one jar of Ragu or Prego spaghetti sauce (for extra sauce).

Combine meat and sauce in a big fry pan and heat until it is warm throughout.

Make your favorite pasta like angel hair, linguini or my favorite like penne or today ROTINI according to directions.

We keep pasta and sauce separate for leftovers the next day or combine them. Top with freshly grated Parmesan and/or my favorite Romano.

Serve with your choice olives, Italian bread and butter, your favorite wine (mine is the same Ruinite Lambrusco in the sauce).  ENJOY for two days !

~~~~~~~~~~~~~~~~~~

For Sunday or Monday we're grilling ribeye steaks and baked potatoes with butter and sour cream S&P and a green veggie. Cold Sam Adams Boston Lager to finish.

Bon appetit !

[mjp28]

Any special plans for the 2020 Memorial Day weekend ?   Family gatherings of 10 or less with masks ?  Fireworks ?  Some good FOOD ?

And do remember the meaning of the holiday remembering the Americans who fought and some gave all for our country.

For Friday and Saturday meals we were hungry for pasta but we're planning on meatloaf so what to do.......easy make meatballs with the meatloaf mix.....but we didn't want to bother with meatballs......easy again:

And today it's definitely ribeye steaks with baked potatoes and spinach !  And the air conditioner will be on later it's already getting warm outside. 

[ATOM]

@mjp28 said:

Any special plans for the 2020 Memorial Day weekend ?   Family gatherings of 10 or less with masks ?  Fireworks ?  Some good FOOD ?

And do remember the meaning of the holiday remembering the Americans who fought and some gave all for our country.

For Friday and Saturday meals we were hungry for pasta but we're planning on meatloaf so what to do.......easy make meatballs with the meatloaf mix.....but we didn't want to bother with meatballs......easy again:

And today it's definitely ribeye steaks with baked potatoes and spinach !  And the air conditioner will be on later it's already getting warm outside. 

got ribeye's myself and today is perfect some clouds and a high of 70 

[gumby73]

Carrying on my Papa Tom's 28th Brats & Music Bash this weekend... Only when a song includes "america" in the words? There's a good chance it gets played ??...

Oh!  We can only serve dad's Budweiser in the red,white & blue beer tents... And we also serve up 3 slow cookers of Hot(red), Mild(white) or Wild(Blue. a touch of live game such as ???️) Sorry, Old Cranky Frankie ain't giving up his lamb this year ?....    

a good day of tunes and food dishes leading up to the Fireworks ?       

All with a special thanks, to our brave American Men & Women that never made it back home ? ....

god bless everyone of them ️ and Dad.. We miss you, everyday ending in 'Y'                      

[mjp28]

@gumby73 said:

Carrying on my Papa Tom's 28th Brats & Music Bash this weekend... Only when a song includes "america" in the words? There's a good chance it gets played ??...

Oh!  We can only serve dad's Budweiser in the red,white & blue beer tents... And we also serve up 3 slow cookers of Hot(red), Mild(white) or Wild(Blue. a touch of live game such as ???️) Sorry, Old Cranky Frankie ain't giving up his lamb this year ?....    

a good day of tunes and food dishes leading up to the......

Sounds great !

And tomorrow we're going to have appetizers and then Italian sausage on buns with green peppers and onions and some other munchies.

And we got a few new small flags to put out front.

Bon appetit !

[mjp28]

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I hope you all have a nice extended MEMORIAL DAY WEEKEND and enjoy some good holiday food.

Let's also remember the reason behind the holiday.

-AND-  I AM ALSO THANKFUL FOR YOU BROWNS BOARD MEMBERS AND YOUR INTEREST IN THE FAVORITE GAMEDAY and TAILGATING AND ANYDAY MEALS FORUM.

WE HAVE JUST CROSSED THE 30,000 VIEWS PLATEAU, THANK YOU ONE AND ALL.  

★   1,745 replies    30,009 views   ★      

Here's to many more, thank you and good eats.

BON APPETIT !    

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

[mjp28]

Want to try something delicious and easy ?

Whole Roasted Cauliflower With Butter Sauce

Ingredients

• 1 head of cauliflower
• Fresh thyme
• 2 bay leaves
• 4 cups (1l) vegetable or chicken stock, more or less, depending on the size of the cauliflower
• 1/3 cup (70)g melted butter
• Fresh cracked pepper

Directions

1. Preheat your oven to 400ºF (200°C). Trim the bottom of the cauliflower and remove all the leaves and the stem, but without breaking apart. Give it a quick rinse and pat dry.
2. Place the whole cauliflower in a pot and cover with stock, add fresh thyme and bay leaf. Bring to a boil and simmer for 12 minutes.
3. Drain and transfer the cauliflower head in a cast iron skillet or any oven proof pan. Ladle a little of the cooking stock over the cauliflower then drizzle with melted butter on top. Sprinkle with fresh thyme and pepper.
4. Roast in the oven for 10-15 minutes, depending on the size of your cauliflower, until golden. Baste with cooking juice from time to time. Check with a knife, if it slides in easily, then it’s cooked. You can broil for an extra 2 minutes if you want to give it a bit more color, but keep an eye on it so it doesn’t burn.
5. Remove from the oven and sprinkle with fresh thyme. Slice, and serve with an extra drizzle of the buttery cooking juices.

[mjp28]

When you need a break from pizzas and steaks on the grill....... FIESTA LETTUCE CUPS .......ok before you laugh it makes for a light, hearty lunch.......really.  From the DOLE recipe files.     https://www.dole.com/recipes

Manufacturer or supplier sites often have good well tried recipes.

Total Prep Time: 10 minutes.  Total time 25 minutes.  Serves 6.  

Calories Per Serving: 280

NUTRIENTS

Makes for a light, healthy lunch.

INGREDIENTS

• 1 pkg (20 oz) ground turkey
• 1 pkg (1 to 1.25 oz) taco seasoning mix
• 12 leaves DOLE Iceberg Lettuce
• salsa
• sour cream
• shredded Cheddar cheese
• avocado, diced or sliced
• ripe olives, sliced

DIRECTIONS

1. CRUMBLE turkey and cook in large nonstick skillet over medium-high heat, stirring 8 to 10 minutes or until turkey is no longer pink. Drain off any excess liquid, if necessary.
2. STIR together seasoning and water according to package directions; bring to boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes.
3. SPOON about 1/4 cup turkey mixture into each lettuce cup. Top each, as desired, with salsa, sour cream, cheese, avocado and olives. Fold in sides of lettuce and roll up.

[mjp28]

I ran across this article on cooking the perfect burger and would like to hear your ideas on:   

The Art of the Perfect Burger

By Ezra Brooks Bourbon May 21, 2020 | Lifestyle

While the Fourth of July may look a little different in 2020, there’s one thing that’s a given — the all-American burger is a staple for that day. As it stands, it’s the undisputed star of any summer grilling menu, and with a few simple steps, you can ensure you’re putting a perfect burger on everyone’s plate.

First off, if you’re new to grilling, review our basic techniques suggestions here. But also keep in mind that if a grill isn’t available, you can flip a great burger right out of your kitchen skillet, too.

Burger Trifecta
Everyone thinks they’re a burger expert, which is why one man’s perfectly cooked burger may be another’s overdone hockey puck. And while there may indeed be a double-decker venison burger stacked with bleu cheese, avocado, bacon, and portobello mushroom in your culinary future, it’s better to just get the three basics right first — burger, bun, and the all-important condiments. Start simple and all will be well. The most important thing is to think fresh: steer clear of pre-packaged burgers and head to the local bakery for the buns.

Meet the Meat
A great burger is all about the meat, and the best meat will have a decent amount of fat in it to keep it juicy after cooking. You have choices here, but you can’t go wrong with buying ground beef chuck at the meat counter.

When you’re ready to make your burgers, gently form round patties of about six ounces each, or slightly larger than those fresh buns you have (to allow for shrinkage during cooking). Again, emphasis on gently — you want the patties loose, as this makes for a juicier burger. Don’t pack them into tightly formed patties. Note: Some people suggest mixing an egg or breadcrumbs with the meat as a binding agent — we don’t. We like the meat to stand on its own. Plus, overhandling the meat with lots of aggressive mixing just makes your burger less tender.

A classic tip is to make to a small thumb indentation in the middle of the burger to keep it flat while cooking, rather than plumping up and tempting you to press your spatula down on the patty while it’s on the grill. (That just squeezes the juices out of the meat, so don’t do it.)

Lastly, don’t forget to liberally season the burgers with salt (we prefer kosher salt, as the flakes are bigger) and pepper before placing them on a well-seasoned grill.

Bring the Heat
Cook the burgers on medium-high to high heat and flip as seldom as possible. About four minutes a side should put you in medium territory. If you’re cooking a bunch of burgers to different orders plan ahead: divide the grill into sections, put the well-done order on first, then medium, then rare, and take them off in reverse order.

Cheeseburger, Cheeseburger
While there are a variety of cheeses to choose from, a classic cheeseburger really requires the cheese slice to be melted over the burger in the final moments of cooking. American cheese is the hands-down go-to standard, but cheese is your launching pad for future experimentation.

Stacking It Up
To toast or not to toast the bun is also a personal choice. If you are grilling a lot of burgers it can get hectic attending to double the number of bun halves as well. Consider browning them slowly in the oven instead. We like a toasted bun because it’s less likely to fall apart as easily.

When it comes to actually building the burger, there is no real wrong way. But there are better ways.  Our personal preference is placing lettuce on the bottom bun first, followed by pickles and onions, then the meat — the lettuce on bottom helps prevent the meat juices from soaking the bottom bun and turning your burger into a soggy mess. If you like tomato, that should go on top of the meat — again, you’re keeping juice away from the bottom bun, plus, if you have cheese on top of your burger, the tomato melds with the melted cheese and has less of a tendency to slide off your burger (see, there is an art to this).

Plenty of people prefer to build their burgers with all the toppings on top of the burger, though, so to each their own. If you’re doing that with a cheeseburger, if you put your patty cheese-side down on the lower bun, that can help prevent a soggy bottom bun as well.

Burgers and Bourbon
Even a basic burger is a juicy taste extravaganza, and a sturdy bourbon will be the best accompaniment. That’s why we opt for the 117 proof, barrel strength of Old Ezra 7 Year to sip alongside our best grilled creations. The mixture of America’s favorite meal and the rich complexities of Old Ezra 7 Year may just prompt a call for seconds.

So what can be better than a burger hot off the grill ?  Remember GAMEDAY meals and tailgating may be coming up soon.   Ummmmm, bon appetit !

[DieHardBrownsFan]

put some of this on a cheese burger.

[mjp28]

@diehardbrownsfan said:

put some of this on a cheese burger.

I love a variety of peppers on egg sandwiches, toasted cheese, spam, tuna, lunch meat especially ham among others and of course burgers.  Ummmm .

[TexasAg1969]

@diehardbrownsfan said:

put some of this on a cheese burger.

I love green chili enchiladas!?

[mjp28]

For a great GAMEDAY, Sunday or anyday meal how about REAL MEATBALLS AND SPAGHETTI from one of our favorite cooks the Barefoot Contessa Ina Garten.  Also try her GARLIC BREAD with it !

Real Meatballs and Spaghetti...from Ina Garten.

• Level: Intermediate
• Total: 2 hr
• Prep: 40 min
• Cook: 1 hr 20 min
• Yield: 6 servings

Ingredients

For the meatballs....one of our favorites !

1/2 pound ground veal

1/2 pound ground pork

1 pound ground beef

1 cup fresh white bread crumbs (4 slices, crusts removed)

1/4 cup seasoned dry bread crumbs

2 tablespoons chopped fresh flat-leaf parsley

1/2 cup freshly grated Parmesan cheese

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

1 extra-large egg, beaten

Vegetable oil

Olive oil

For the sauce:

1 tablespoon good olive oil

1 cup chopped yellow onion (1 onion)

1 1/2 teaspoons minced garlic

1/2 cup good red wine, such as Chianti

1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped

1 tablespoon chopped fresh flat-leaf parsley

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

For serving:

1 1/2 pounds spaghetti, cooked according to package directions

Freshly grated Parmesan

Directions

WATCH

Watch how to make this recipe.

1. Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
2. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
3. For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
4. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.