• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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Just put a ribeye on the grill with a baked tater. Might have a couple beers too
Oh yes a great combo with a couple of cold beers.
I had a baked potato with butter and sour cream.........minus the grilled ribeye, not on the hospital menu.
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Just put a ribeye on the grill with a baked tater. Might have a couple beers too
Oh yes a great combo with a couple of cold beers.
I had a baked potato with butter and sour cream.........minus the grilled ribeye, not on the hospital menu.
Oh yes a great combo with a couple of cold beers.
I had a baked potato with butter and sour cream.........minus the grilled ribeye, not on the hospital menu.
You could always ask Nurse Ratched for a nice slow warm enema!??
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You could always Nurse Ratched for a nice slow warm enema!??
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Just put a ribeye on the grill with a baked tater. Might have a couple beers too
Did anyone else fire up the grill for the classic MNF game? Too bad they lost but it was a good game.
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
Just put a ribeye on the grill with a baked tater. Might have a couple beers too
Did anyone else fire up the grill for the classic MNF game? Too bad they lost but it was a good game.
Did anyone else fire up the grill for the classic MNF game? Too bad they lost but it was a good game.
Nope we had orange chicken on rice and Waldorf salad. Plus the last of a fine Lodi Zinfandel.
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Just put a ribeye on the grill with a baked tater. Might have a couple beers too
Did anyone else fire up the grill for the classic MNF game? Too bad they lost but it was a good game.
Did anyone else fire up the grill for the classic MNF game? Too bad they lost but it was a good game.
I fired up my griddle and did some seared Kalbi style Korean BBQ ribs with stir fry noodles and steamed broccoli. Made Crispy Enoki mushroom cakes with a Korean bbq aioli for an appetizer.
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Someday, I hope to watch a Browns game down in Louisiana and chow down on frog legs and crawfish.
and alligator.
https://www.food.com/recipe/frog-legs-373681
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Did anyone else fire up the grill for the classic MNF game? Too bad they lost but it was a good game.
I fired up my griddle and did some seared Kalbi style Korean BBQ ribs with stir fry noodles and steamed broccoli. Made Crispy Enoki mushroom cakes with a Korean bbq aioli for an appetizer.
I fired up my griddle and did some seared Kalbi style Korean BBQ ribs with stir fry noodles and steamed broccoli. Made Crispy Enoki mushroom cakes with a Korean bbq aioli for an appetizer.
Are you a chef or what?
"You planning on having a long relationship with that glass or are you going to drink it? Drink up, man. Maybe we can get another.” - Janis Joplin, 1970. -
It's cold in Boston - oven was my option.
I made chicken stuffed with spicy guacamole wrapped in bacon and added a spicy Indian chickpea curry over pasta.
This goes well with expensive tequila.
"When you win, say nothing. When you lose, say less." Paul Brown -
Just put a ribeye on the grill with a baked tater. Might have a couple beers too
Did anyone else fire up the grill for the classic MNF game? Too bad they lost but it was a good game.
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It's cold in Boston - oven was my option.
I made chicken stuffed with spicy guacamole wrapped in bacon and added a spicy Indian chickpea curry over pasta.
This goes well with expensive tequila.
It's cold in Boston - oven was my option.
I made chicken stuffed with spicy guacamole wrapped in bacon and added a spicy Indian chickpea curry over pasta.
This goes well with expensive tequila.
Sister in law and her husband live in Bedford fairly close to the Air Force base.
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na man pouring down rain here but the wife made a killer winter soup you on your way home soon ?
At first it was on/about January 11, 2021 found out today it might be the end of the year. I've been in for 15 days now, same stuff my hip's infected again on IV meds.
The big deal is dealing around the covid-19 stuff. Two or four more weeks of hospital food not too bad here a specialty hospital with 28 beds. I'm trying to skip any extra PT rehab.
Until then GO BROWNS !
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Are you a chef or what?
No just a hobby. If I weren’t 58 and well into a career that forces me nuts I would be
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Someday, I hope to watch a Browns game down in Louisiana and chow down on frog legs and crawfish.
and alligator.
https://www.food.com/recipe/frog-legs-373681
Someday, I hope to watch a Browns game down in Louisiana and chow down on frog legs and crawfish.
and alligator.
https://www.food.com/recipe/frog-legs-373681
You will have to wait until at least 2026......as we only play the Saints every 4 years, and the next time we play them, we play them at home:
- 2022 Home
- Baltimore Ravens
- Cincinnati Bengals
- Pittsburgh Steelers
- New England Patriots
- New York Jets
- New Orleans Saints
- Tampa Bay Buccaneers
Unless we play in the Super Bowl the previous year:
Super Bowl LIX
Sunday, February 9, 2025*
Mercedes-Benz Superdome – New Orleans, LA -
Are you a chef or what?
No just a hobby. If I weren’t 58 and well into a career that forces me nuts I would be
No just a hobby. If I weren’t 58 and well into a career that forces me nuts I would be
That's the way I look at it, I've always liked good restaurants and more and more cooking at home grill or oven. I started collecting cookbooks many years ago primarily used and we now have over 100.
Jcam does some really good looking grilling spreads here !
Everybody has to eat we just like to eat well and I enjoy sharing varied, easy and delicious GAMEDAY tailgating and party foods many are good for anyday and have for over 15 years online and have an email list for now over 20 friends and neighbors. If anyone here want to be included just give me your email address.
So to everyone here on the BROWNS BOARD I wish you all a:
Bon appetit ! Which means
interjection French. (I wish you) a hearty appetite.
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Here is a recipe from 2018 that I am putting up here my wife's NJ's TRI MUSHROOM BORDELAISE which is great with a steak hot off the grill or as a side dish. A great GAMEDAY mushroom dish maybe over a nice ribeye. One of my all-time favorites.
(again here is one of my favorite mushroom dishes ....oh NJ is my wife, a great scratch cook )
NJ's TRI-MUSHROOM BORDELAISE for steaks and chops or as a side dish, serves 4
In a one quart sausepan:
2 Tbsp butter or margarine
2 Tbsp flour
Cook together in saucepan stirring often until lightly browned
Dry ingredients:
1 1/2 Tbsp minced onions or shallots
1 Tbsp minced dry pasrley
1 Bay leaf
1/4 tsp thyme crushed
1/4 tsp salt
1/8 tsp ground pepper
Add dry ingredients to the butter and flour
Then slowly stir in:
10 1/2 oz. Beef broth
3/4 cup good red wine
Increase heat to medium high; cook stirring constantly until thick; remove Bay leaf
Add sauce to mushrooms that have been sautéed in butter; add snipped Parsley to garnish
1 cup Portabella mushrooms (a very large, rich-flavored cremini mushroom, often grilled, broiled, or sautéed)
1 cup Button mushrooms (a young unopened white mushroom)
1 cup Shiitake mushrooms (a large, meaty, black or dark brown mushroom)
*edit - adding a crushed clove of garlic to dry ingredients is optional....and also pretty good
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Here is a recipe from 2018 that I am putting up here my wife's NJ's TRI MUSHROOM BORDELAISE which is great with a steak hot off the grill or as a side dish. A great GAMEDAY mushroom dish maybe over a nice ribeye. One of my all-time favorites.
(again here is one of my favorite mushroom dishes ....oh NJ is my wife, a great scratch cook )
NJ's TRI-MUSHROOM BORDELAISE for steaks and chops or as a side dish, serves 4
In a one quart sausepan:
2 Tbsp butter or margarine
2 Tbsp flour
Cook together in saucepan stirring often until lightly browned
Dry ingredients:
1 1/2 Tbsp minced onions or shallots
1 Tbsp minced dry pasrley
1 Bay leaf
1/4 tsp thyme crushed
1/4 tsp salt
1/8 tsp ground pepper
Add dry ingredients to the butter and flour
Then slowly stir in:
10 1/2 oz. Beef broth
3/4 cup good red wine
Increase heat to medium high; cook stirring constantly until thick; remove Bay leaf
Add sauce to mushrooms that have been sautéed in butter; add snipped Parsley to garnish
1 cup Portabella mushrooms (a very large, rich-flavored cremini mushroom, often grilled, broiled, or sautéed)
1 cup Button mushrooms (a young unopened white mushroom)
1 cup Shiitake mushrooms (a large, meaty, black or dark brown mushroom)
*edit - adding a crushed clove of garlic to dry ingredients is optional....and also pretty good
Here is a recipe from 2018 that I am putting up here my wife's NJ's TRI MUSHROOM BORDELAISE which is great with a steak hot off the grill or as a side dish. A great GAMEDAY mushroom dish maybe over a nice ribeye. One of my all-time favorites.
(again here is one of my favorite mushroom dishes ....oh NJ is my wife, a great scratch cook )
NJ's TRI-MUSHROOM BORDELAISE for steaks and chops or as a side dish, serves 4
In a one quart sausepan:
2 Tbsp butter or margarine
2 Tbsp flour
Cook together in saucepan stirring often until lightly browned
Dry ingredients:
1 1/2 Tbsp minced onions or shallots
1 Tbsp minced dry pasrley
1 Bay leaf
1/4 tsp thyme crushed
1/4 tsp salt
1/8 tsp ground pepper
Add dry ingredients to the butter and flour
Then slowly stir in:
10 1/2 oz. Beef broth
3/4 cup good red wine
Increase heat to medium high; cook stirring constantly until thick; remove Bay leaf
Add sauce to mushrooms that have been sautéed in butter; add snipped Parsley to garnish
1 cup Portabella mushrooms (a very large, rich-flavored cremini mushroom, often grilled, broiled, or sautéed)
1 cup Button mushrooms (a young unopened white mushroom)
1 cup Shiitake mushrooms (a large, meaty, black or dark brown mushroom)
*edit - adding a crushed clove of garlic to dry ingredients is optional....and also prettySo do you slice up those mushrooms and if so how small?
EDIT: Never mind-I can see them in the picture-looks great!
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Here is a recipe from 2018 that I am putting up here my wife's NJ's TRI MUSHROOM BORDELAISE which is great with a steak hot off the grill or as a side dish. A great GAMEDAY mushroom dish maybe over a nice ribeye. One of my all-time favorites.
(again here is one of my favorite mushroom dishes ....oh NJ is my wife, a great scratch cook )
NJ's TRI-MUSHROOM BORDELAISE for steaks and chops or as a side dish, serves 4
In a one quart sausepan:
2 Tbsp butter or margarine
2 Tbsp flour
Cook together in saucepan stirring often until lightly browned
Dry ingredients:
1 1/2 Tbsp minced onions or shallots
1 Tbsp minced dry pasrley
1 Bay leaf
1/4 tsp thyme crushed
1/4 tsp salt
1/8 tsp ground pepper
Add dry ingredients to the butter and flour
Then slowly stir in:
10 1/2 oz. Beef broth
3/4 cup good red wine
Increase heat to medium high; cook stirring constantly until thick; remove Bay leaf
Add sauce to mushrooms that have been sautéed in butter; add snipped Parsley to garnish
1 cup Portabella mushrooms (a very large, rich-flavored cremini mushroom, often grilled, broiled, or sautéed)
1 cup Button mushrooms (a young unopened white mushroom)
1 cup Shiitake mushrooms (a large, meaty, black or dark brown mushroom)
*edit - adding a crushed clove of garlic to dry ingredients is optional....and also prettySo do you slice up those mushrooms and if so how small?
EDIT: Never mind-I can see them in the picture-looks great!
So do you slice up those mushrooms and if so how small?
EDIT: Never mind-I can see them in the picture-looks great!
We find you can do it any manner that you prefer. We like thin sliced on steaks an a little more spoon size for a side dish. After you ty it you'll have a better idea.
We originally had this as a side dish at a local restaurant we went to for over 11 years the Springfield Grill in Boardman Ohio when it was run by our friend Michael Alberini. When he left the new guy changed and reduced the menu. My wife did our recipe to taste.
This is basically a Bordelaise dish but we like it on the thicker side and like the three mushrooms rather than just buttons but you will see when you try it. Like I said it's one of my favorites !
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Tonight’s pregame meal. A nice antipasto salad with an Italian sausage sandwich. Antipasto was fresh mozzarella, red onion, old world pepperoni, kalamatta olives and grape tomatoes tossed in olive oil and a touch of white wine vinegar ,lemon juice and Italian seasoning. Served on some romaine , yellow bell pepper and Parmesan. Sandwich is garlic chaffles, fried onion and peppers, Italian sausage patties, lots of mozzarella and marinara. Garnished with a little red bell pepper , olive bruschetta and a hot Calabrian pepper.GO BROWNS!!
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