• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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Do you ever eat any of the shit you post about on here?
Do you ever eat any of the shit you post about on here?
Oh yes, just read the Notes on the last recipe I posted.
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im gonna try this thinking for monday for sunday so far i have alot of cheese and sausage for snacks I may be to drunk to have dinner (hee haw) I hope u will be home for the games
Just curious if you had time to try this brat & kraut dish ? Among other dishes I'm going to try is a sauerkraut and keilbassi dish.
Here's a good GAMEDAY or anyday dish a tasty and delicious ALL IN ONE KIELBASA dish. This recipe is from Mr Food with some options. https://www.mrfood.com/Misc-Meat-Recipes/All-in-One-Kielbasa-1175
SERVES 4. COOK TIME. 20 MINUTES or. adjust for additional servings
Back in the old country, Polish kielbasa was a popular dinner staple. Our recipe for All in One Kielbasa combines this tasty, smoked sausage with sauerkraut and bacon to make a skillet dinner worth celebrating in the "new country," too!
What You'll Need....see Notes
- 5 slices fresh bacon, or 4 tablespoons bacon bits
- 1 (32 ounce) bag sauerkraut, drained (4 cups)
- 1 (4 ounce) can sliced mushrooms, drained
- 1/4 teaspoon celery seed
- 1 pound kielbasa
What to Do
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In a large skillet, fry bacon slices over medium-high heat 6 to 8 minutes, until crispy.
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Remove from skillet, allow to cool, and crumble into small pieces in a small bowl.
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Meanwhile, drain all but 1 tablespoon of fat from skillet, then add sauerkraut, mushrooms, and celery seed to skillet; add crumbled bacon and mix well.
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Reduce heat to low and add whole kielbasa and simmer, covered, 10 minutes or until heated through.
Notes... with some options for you to try and bon appetit !
• Serve this cut into chunks with spicy coarse-ground mustard and enjoy. We are also occasionally add onions to our sauerkraut
• Cut into bun length pieces on a sausage bun cover with sauerkraut and add mustard of your choice. I like a splash of Tabasco sauce on top.
• This recipe can be modified with sausage ? or bratwurst. We also make extra sauerkraut and use it with ? hotdogs for leftovers at New Years.
• There are similar slow cooker variations of this recipe, see your slow cooker instructions for ideas.
• And of course you can use your own ideas on this traditional dish on New Year's Day or GAMEDAY or anyday.
Just curious if you had time to try this brat & kraut dish ? Among other dishes I'm going to try is a sauerkraut and keilbassi dish.
Here's a good GAMEDAY or anyday dish a tasty and delicious ALL IN ONE KIELBASA dish. This recipe is from Mr Food with some options. https://www.mrfood.com/Misc-Meat-Recipes/All-in-One-Kielbasa-1175
SERVES 4. COOK TIME. 20 MINUTES or. adjust for additional servings
Back in the old country, Polish kielbasa was a popular dinner staple. Our recipe for All in One Kielbasa combines this tasty, smoked sausage with sauerkraut and bacon to make a skillet dinner worth celebrating in the "new country," too!
What You'll Need....see Notes
- 5 slices fresh bacon, or 4 tablespoons bacon bits
- 1 (32 ounce) bag sauerkraut, drained (4 cups)
- 1 (4 ounce) can sliced mushrooms, drained
- 1/4 teaspoon celery seed
- 1 pound kielbasa
What to Do
-
In a large skillet, fry bacon slices over medium-high heat 6 to 8 minutes, until crispy.
-
Remove from skillet, allow to cool, and crumble into small pieces in a small bowl.
-
Meanwhile, drain all but 1 tablespoon of fat from skillet, then add sauerkraut, mushrooms, and celery seed to skillet; add crumbled bacon and mix well.
-
Reduce heat to low and add whole kielbasa and simmer, covered, 10 minutes or until heated through.
Notes... with some options for you to try and bon appetit !
• Serve this cut into chunks with spicy coarse-ground mustard and enjoy. We are also occasionally add onions to our sauerkraut
• Cut into bun length pieces on a sausage bun cover with sauerkraut and add mustard of your choice. I like a splash of Tabasco sauce on top.
• This recipe can be modified with sausage ? or bratwurst. We also make extra sauerkraut and use it with ? hotdogs for leftovers at New Years.
• There are similar slow cooker variations of this recipe, see your slow cooker instructions for ideas.
• And of course you can use your own ideas on this traditional dish on New Year's Day or GAMEDAY or anyday.
love me some kielbasa and know we ended up with jimmie johns no one felt like cooking but it is going to be on the menu
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found a place that has deep dish pizza by my house will try them out on Sunday.
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Im going to have to have lamb again this weekend since it worked so well for the Steelers game. A Morrocan style tomato Shlada salad with mint tahini dressing, parm crisp with olive tapenade , goat Brie and pine nuts. Main course Morrocan spiced lamb chops with a turnip and radish hash and a mint chermoula sauce.
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Im going to have to have lamb again this weekend since it worked so well for the Steelers game. A Morrocan style tomato Shlada salad with mint tahini dressing, parm crisp with olive tapenade , goat Brie and pine nuts. Main course Morrocan spiced lamb chops with a turnip and radish hash and a mint chermoula sauce.
Im going to have to have lamb again this weekend since it worked so well for the Steelers game. A Morrocan style tomato Shlada salad with mint tahini dressing, parm crisp with olive tapenade , goat Brie and pine nuts. Main course Morrocan spiced lamb chops with a turnip and radish hash and a mint chermoula sauce.
Excellent.
You tend to outdo yourself sometimes jcam.
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Im going to have to have lamb again this weekend since it worked so well for the Steelers game. A Morrocan style tomato Shlada salad with mint tahini dressing, parm crisp with olive tapenade , goat Brie and pine nuts. Main course Morrocan spiced lamb chops with a turnip and radish hash and a mint chermoula sauce.
Excellent.
You tend to outdo yourself sometimes jcam.
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im gonna try this thinking for monday for sunday so far i have alot of cheese and sausage for snacks I may be to drunk to have dinner (hee haw) I hope u will be home for the games
Just curious if you had time to try this brat & kraut dish ? Among other dishes I'm going to try is a sauerkraut and keilbassi dish.
Here's a good GAMEDAY or anyday dish a tasty and delicious ALL IN ONE KIELBASA dish. This recipe is from Mr Food with some options. https://www.mrfood.com/Misc-Meat-Recipes/All-in-One-Kielbasa-1175
SERVES 4. COOK TIME. 20 MINUTES or. adjust for additional servings
Back in the old country, Polish kielbasa was a popular dinner staple. Our recipe for All in One Kielbasa combines this tasty, smoked sausage with sauerkraut and bacon to make a skillet dinner worth celebrating in the "new country," too!
What You'll Need....see Notes
- 5 slices fresh bacon, or 4 tablespoons bacon bits
- 1 (32 ounce) bag sauerkraut, drained (4 cups)
- 1 (4 ounce) can sliced mushrooms, drained
- 1/4 teaspoon celery seed
- 1 pound kielbasa
What to Do
-
In a large skillet, fry bacon slices over medium-high heat 6 to 8 minutes, until crispy.
-
Remove from skillet, allow to cool, and crumble into small pieces in a small bowl.
-
Meanwhile, drain all but 1 tablespoon of fat from skillet, then add sauerkraut, mushrooms, and celery seed to skillet; add crumbled bacon and mix well.
-
Reduce heat to low and add whole kielbasa and simmer, covered, 10 minutes or until heated through.
Notes... with some options for you to try and bon appetit !
• Serve this cut into chunks with spicy coarse-ground mustard and enjoy. We are also occasionally add onions to our sauerkraut
• Cut into bun length pieces on a sausage bun cover with sauerkraut and add mustard of your choice. I like a splash of Tabasco sauce on top.
• This recipe can be modified with sausage ? or bratwurst. We also make extra sauerkraut and use it with ? hotdogs for leftovers at New Years.
• There are similar slow cooker variations of this recipe, see your slow cooker instructions for ideas.
• And of course you can use your own ideas on this traditional dish on New Year's Day or GAMEDAY or anyday.
Just curious if you had time to try this brat & kraut dish ? Among other dishes I'm going to try is a sauerkraut and keilbassi dish.
Here's a good GAMEDAY or anyday dish a tasty and delicious ALL IN ONE KIELBASA dish. This recipe is from Mr Food with some options. https://www.mrfood.com/Misc-Meat-Recipes/All-in-One-Kielbasa-1175
SERVES 4. COOK TIME. 20 MINUTES or. adjust for additional servings
Back in the old country, Polish kielbasa was a popular dinner staple. Our recipe for All in One Kielbasa combines this tasty, smoked sausage with sauerkraut and bacon to make a skillet dinner worth celebrating in the "new country," too!
What You'll Need....see Notes
- 5 slices fresh bacon, or 4 tablespoons bacon bits
- 1 (32 ounce) bag sauerkraut, drained (4 cups)
- 1 (4 ounce) can sliced mushrooms, drained
- 1/4 teaspoon celery seed
- 1 pound kielbasa
What to Do
-
In a large skillet, fry bacon slices over medium-high heat 6 to 8 minutes, until crispy.
-
Remove from skillet, allow to cool, and crumble into small pieces in a small bowl.
-
Meanwhile, drain all but 1 tablespoon of fat from skillet, then add sauerkraut, mushrooms, and celery seed to skillet; add crumbled bacon and mix well.
-
Reduce heat to low and add whole kielbasa and simmer, covered, 10 minutes or until heated through.
Notes... with some options for you to try and bon appetit !
• Serve this cut into chunks with spicy coarse-ground mustard and enjoy. We are also occasionally add onions to our sauerkraut
• Cut into bun length pieces on a sausage bun cover with sauerkraut and add mustard of your choice. I like a splash of Tabasco sauce on top.
• This recipe can be modified with sausage ? or bratwurst. We also make extra sauerkraut and use it with ? hotdogs for leftovers at New Years.
• There are similar slow cooker variations of this recipe, see your slow cooker instructions for ideas.
• And of course you can use your own ideas on this traditional dish on New Year's Day or GAMEDAY or anyday.
My wife makes Kielbasa with saurkraut. But it is the fresh kielbasa, not the cured one. Tastes much better IMO.
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Just curious if you had time to try this brat & kraut dish ? Among other dishes I'm going to try is a sauerkraut and keilbassi dish.
Here's a good GAMEDAY or anyday dish a tasty and delicious ALL IN ONE KIELBASA dish. This recipe is from Mr Food with some options. https://www.mrfood.com/Misc-Meat-Recipes/All-in-One-Kielbasa-1175
SERVES 4. COOK TIME. 20 MINUTES or. adjust for additional servings
Back in the old country, Polish kielbasa was a popular dinner staple. Our recipe for All in One Kielbasa combines this tasty, smoked sausage with sauerkraut and bacon to make a skillet dinner worth celebrating in the "new country," too!
What You'll Need....see Notes
- 5 slices fresh bacon, or 4 tablespoons bacon bits
- 1 (32 ounce) bag sauerkraut, drained (4 cups)
- 1 (4 ounce) can sliced mushrooms, drained
- 1/4 teaspoon celery seed
- 1 pound kielbasa
What to Do
-
In a large skillet, fry bacon slices over medium-high heat 6 to 8 minutes, until crispy.
-
Remove from skillet, allow to cool, and crumble into small pieces in a small bowl.
-
Meanwhile, drain all but 1 tablespoon of fat from skillet, then add sauerkraut, mushrooms, and celery seed to skillet; add crumbled bacon and mix well.
-
Reduce heat to low and add whole kielbasa and simmer, covered, 10 minutes or until heated through.
Notes... with some options for you to try and bon appetit !
• Serve this cut into chunks with spicy coarse-ground mustard and enjoy. We are also occasionally add onions to our sauerkraut
• Cut into bun length pieces on a sausage bun cover with sauerkraut and add mustard of your choice. I like a splash of Tabasco sauce on top.
• This recipe can be modified with sausage ? or bratwurst. We also make extra sauerkraut and use it with ? hotdogs for leftovers at New Years.
• There are similar slow cooker variations of this recipe, see your slow cooker instructions for ideas.
• And of course you can use your own ideas on this traditional dish on New Year's Day or GAMEDAY or anyday.
My wife makes Kielbasa with saurkraut. But it is the fresh kielbasa, not the cured one. Tastes much better IMO.
My wife makes Kielbasa with saurkraut. But it is the fresh kielbasa, not the cured one. Tastes much better IMO.
That is one nice thing about these types of recipes you can tweak the style of meat, types of sauerkraut and carefully adjust the spices to your liking.
Somewhat like tweaking chili, stews or casseroles to your liking.
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Giant Eagle one of our favorite meat ? places along with the really nice Italian food place in Boardman and also Austintown Ohio Rulli's Bros Market.
Attended a Kiwanis meeting Tuesday (via Zoom). The program was a guy from Certified Angus Beef. What do you think of that product? They are headquartered in Wooster.
And by the way.....he described his business as akin to like Uber.....a huge transportation company that does not own a single vehicle....or Air B&B...a huge accommodations company that does not own a single unit to stay in. Certified Angus Beef does not own a single head of cattle or sell a single pound of beef. They are simply a certification organization. They do, however, have a Culinary school however which trains people in proper preparation methods of Certified Angus Beef.
Since you profess to be our resident connoisseur what say you?
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Attended a Kiwanis meeting Tuesday (via Zoom). The program was a guy from Certified Angus Beef. What do you think of that product? They are headquartered in Wooster.
And by the way.....he described his business as akin to like Uber.....a huge transportation company that does not own a single vehicle....or Air B&B...a huge accommodations company that does not own a single unit to stay in. Certified Angus Beef does not own a single head of cattle or sell a single pound of beef. They are simply a certification organization. They do, however, have a Culinary school however which trains people in proper preparation methods of Certified Angus Beef.
Since you profess to be our resident connoisseur what say you?
Attended a Kiwanis meeting Tuesday (via Zoom). The program was a guy from Certified Angus Beef. What do you think of that product? They are headquartered in Wooster.
And by the way.....he described his business as akin to like Uber.....a huge transportation company that does not own a single vehicle....or Air B&B...a huge accommodations company that does not own a single unit to stay in. Certified Angus Beef does not own a single head of cattle or sell a single pound of beef. They are simply a certification organization. They do, however, have a Culinary school however which trains people in proper preparation methods of Certified Angus Beef.
Since you profess to be our resident connoisseur what say you?
You are correct on what you have said. Every state has their own beef council or association plus others like the certified angus beef here, there a some big ones around texas and ALL have rating systems and of course recipes !
I've been busy here lately but can answer any other things you might have later this weekend. My favorite ? I like this one:
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Attended a Kiwanis meeting Tuesday (via Zoom). The program was a guy from Certified Angus Beef. What do you think of that product? They are headquartered in Wooster.
And by the way.....he described his business as akin to like Uber.....a huge transportation company that does not own a single vehicle....or Air B&B...a huge accommodations company that does not own a single unit to stay in. Certified Angus Beef does not own a single head of cattle or sell a single pound of beef. They are simply a certification organization. They do, however, have a Culinary school however which trains people in proper preparation methods of Certified Angus Beef.
Since you profess to be our resident connoisseur what say you?
You are correct on what you have said. Every state has their own beef council or association plus others like the certified angus beef here, there a some big ones around texas and ALL have rating systems and of course recipes !
I've been busy here lately but can answer any other things you might have later this weekend. My favorite ? I like this one:
You are correct on what you have said. Every state has their own beef council or association plus others like the certified angus beef here, there a some big ones around texas and ALL have rating systems and of course recipes !
I've been busy here lately but can answer any other things you might have later this weekend. My favorite ? I like this one:
Actually I believe the Certified Angus Beef Organization is Nationwide, even world wide.
Maybe there are other certifying bodies, but they would not be Certified Angus Beef.
The thing you posted here seems similar. Not sure how they really differ.
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Well Saturday's GameDay food is my new and best ever steak sandwich which comes with a side of decent fries from the Longhorn Steakhouse about 1.5 miles from our house.
The Shaved Prime Rib Sandwich $12.99 not cheap but delicious cut in half can make two nice snacks! Prime rib, mushrooms, onions, melted cheese, ummmmm.
Shaved Prime Rib Sandwich 1040 calories for you health nuts.
Well Saturday's GameDay food is my new and best ever steak sandwich which comes with a side of decent fries from the Longhorn Steakhouse about 1.5 miles from our house.
The Shaved Prime Rib Sandwich $12.99 not cheap but delicious cut in half can make two nice snacks! Prime rib, mushrooms, onions, melted cheese, ummmmm.
Shaved Prime Rib Sandwich 1040 calories for you health nuts.
Well along with the steaks and for a Saturday GAMEDAY take out meal from the Longhorn Steakhouse I had on here September 8, 2018.
Gip this one's for you,. Bon appetit !
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Paella is a Spanish rice dish that is characterized by its use of saffron to give its yellow color and unique flavor. While the most common version of the dish is covered in shrimp and mussels, traditional paella is made with chicken, rabbit, rice, and vegetables. Paella is one of the best-known dishes in Spanish cuisine. For this reason, many non-Spaniards view it as Spain's national dish, but most Spaniards consider it to be a dish from the Valencian region. Paella takes its name from the wide, shallow traditional pan used to cook the dish on an open fire. Paella means "frying pan" in Valencia's regional language.
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Im going to have to have lamb again this weekend since it worked so well for the Steelers game. A Morrocan style tomato Shlada salad with mint tahini dressing, parm crisp with olive tapenade , goat Brie and pine nuts. Main course Morrocan spiced lamb chops with a turnip and radish hash and a mint chermoula sauce.
Im going to have to have lamb again this weekend since it worked so well for the Steelers game. A Morrocan style tomato Shlada salad with mint tahini dressing, parm crisp with olive tapenade , goat Brie and pine nuts. Main course Morrocan spiced lamb chops with a turnip and radish hash and a mint chermoula sauce.
You're hired!
Leftovers today from the best Thai restaurant in all of Texas. At least that's what our Secretary of State proclaimed.
A lil of the below followed by Curries.
Mine... pork panang. Perfect heat level for me.
The wife's... chicken green. Hotter... like my wife.
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Jalapeño butter injected turkey breast fresh out of the smoker. Delicious ? I have 6 pork butts still going probably another 2 hours before rest and pull.
Jalapeño butter injected turkey breast fresh out of the smoker. Delicious ? I have 6 pork butts still going probably another 2 hours before rest and pull.
I occasionally go back in time here to look for recipes or ideas for something new and found this gem from our master big time griller jcam on November 11, 2018. Grilled turkey breast anyone ?
Hey we might have some big time GAMEDAY meals coming up soon.
GO BROWNS and bon appetit !
........edit, you have to hit the sizzling link on this one, oh yeah !
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Damn... that turkey looks good...
... but I'm still jonesing for that lamb.
Pork Butts...
I braise them using a Mexican Pork recipe I found a long time ago in an issue of Cuisine at home. Never fails...
The pork dry rub mix is there plus recipes for sides including black beans, salsa verde and Chipotle-Adobo sweet potatoes that are absolutely killer.
Only thing I don't follow is the banana leaf thing... any good cast-iron dutch oven with a heavy lid will do...
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Attended a Kiwanis meeting Tuesday (via Zoom). The program was a guy from Certified Angus Beef. What do you think of that product? They are headquartered in Wooster.
And by the way.....he described his business as akin to like Uber.....a huge transportation company that does not own a single vehicle....or Air B&B...a huge accommodations company that does not own a single unit to stay in. Certified Angus Beef does not own a single head of cattle or sell a single pound of beef. They are simply a certification organization. They do, however, have a Culinary school however which trains people in proper preparation methods of Certified Angus Beef.
Since you profess to be our resident connoisseur what say you?
Attended a Kiwanis meeting Tuesday (via Zoom). The program was a guy from Certified Angus Beef. What do you think of that product? They are headquartered in Wooster.
And by the way.....he described his business as akin to like Uber.....a huge transportation company that does not own a single vehicle....or Air B&B...a huge accommodations company that does not own a single unit to stay in. Certified Angus Beef does not own a single head of cattle or sell a single pound of beef. They are simply a certification organization. They do, however, have a Culinary school however which trains people in proper preparation methods of Certified Angus Beef.
Since you profess to be our resident connoisseur what say you?
I'm just a beef connoisseur. "Certified Angus Beef" sounds nice, but doesn't mean much. angus beef- because the way the cattle are raised may make it easier to get a higher grade- but US Choice or Prime is what matters. Then you get into a whole 'nother realm of 95% grocery stuff doesn't even rate- dry aged as opposed to wet aged that's top shelf restaurant grade.
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Attended a Kiwanis meeting Tuesday (via Zoom). The program was a guy from Certified Angus Beef. What do you think of that product? They are headquartered in Wooster.
And by the way.....he described his business as akin to like Uber.....a huge transportation company that does not own a single vehicle....or Air B&B...a huge accommodations company that does not own a single unit to stay in. Certified Angus Beef does not own a single head of cattle or sell a single pound of beef. They are simply a certification organization. They do, however, have a Culinary school however which trains people in proper preparation methods of Certified Angus Beef.
Since you profess to be our resident connoisseur what say you?
I'm just a beef connoisseur. "Certified Angus Beef" sounds nice, but doesn't mean much. angus beef- because the way the cattle are raised may make it easier to get a higher grade- but US Choice or Prime is what matters. Then you get into a whole 'nother realm of 95% grocery stuff doesn't even rate- dry aged as opposed to wet aged that's top shelf restaurant grade.
I'm just a beef connoisseur. "Certified Angus Beef" sounds nice, but doesn't mean much. angus beef- because the way the cattle are raised may make it easier to get a higher grade- but US Choice or Prime is what matters. Then you get into a whole 'nother realm of 95% grocery stuff doesn't even rate- dry aged as opposed to wet aged that's top shelf restaurant grade.
It's just one of many groups out there. Here's one of the charts I like to refer to on cuts and grades, the "main three". I know what I want on my grill.
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
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