Bar food for today's NFL game

Instead of going to one of our favorite bars for the game today, I am probably not saving money but I am making my own bar food with some wine and:
 
1: Home made chicken tender made with slices of chicken breast dipped in McCormick batter that I flavored with garlic powder, onion powder, chili powder and other hot pepper.  I will dip them in one container that is wet and another that is dry and deep fry them at 375F 
 
2: Button mushrooms dipped in the same McCormick and deep fried.
3:  Chicken thighs dipped and fried the same way
4:  Mozzerala dipped and fried the same way
 
A little wine, a  little rum and maybe a few beers throughout the game.  I would have paid about $60.00 at the bar and to think at home, it only cost me $100.00
 
Paul E. Smith
Knoxville, TN

Roasted, stuffed cubanelle peppers with a side of spicy marinara sauce.  Ten peppers will probably end up costing about a buck each.

Michael is making Philly cheesesteaks.  I have the night off!

I'm going to make a pseudo chile verde...  I think. 

The SF Bay Area tv stations have been taking a look at the local bar scene in the area...it ranges from upscale to lowdown...commercial crab season just opened for much of the Calif coast...
 
I'm doing digital editing today for both my upcoming radio shows (music and talk) so I might miss the game (film at 11:oo PM)...
 
If it stops snowing I might be able to fire up my grill and toss a Tri-Tip on...and if the timing is right I'll turn on the local SF tv station (I have Dishnet here in the mountains)...those that have broadband can go to www.ktvu.com to watch the local Fox station directly...
 
Pregame starts in 35 minutes on KTVU...gametime 3:30 PM (Pacific time zone)
 
I remember sitting in cold Kezar Stadium watching the 49'ers in the 1960's... cold, hard assed concrete step type bench seats...renting a cushion was well worth it...and the cold winds would come in from the beach to the west....
 
The 49'er now play at Candlestick Park...former home of the SF Giants (who now have a ballpark near downtown)...when the tide was out in SF Bay it was often called "Candle-stink"...the main issue there are the strong winds...it you hit a long one to left field it might hang in the wind and become a fly out, whereas if you hit to right field with luck a gust of wind would carry the ball into the stands for a homer...
 
Rain and wind WILL be a factor in todays game...plus this is real grass, not the astro turf they use in Noo Yawk Citee
 
BTW...Joe Montana is selling his house near Calistoga (upper end of Napa Valley)...I can't remember the price...it's more than I have...calistoga used to be my hometown

mar52

I'm going to make a pseudo chile verde...  I think. 

 
Pseudo...??? 
 
Does this mean a pound of 80/20 hamburger and a bottle of La Victoria green taco sauce...??? 

You have the La Victoria green taco sauce right as I haven't any tomatillos.
 
I bought some diced Hatch green chilies when we were in New Mexico this past July.  Time to use a can.
 
I'm also making only enough for the two of us to eat at one setting, using those thin boneless pork chops.
 
It will be served with white rice.    I think.
 
Chops are defrosting.

While I'm not cooking anything special one of the best game foods I ever had was some pan-fried cheese slices during the 1984 Super Bowl.  I was at the apartment of a former college roommate and his girlfriend (now wife) and I don't know the details of how she prepared them, but they were terrific.
 
Mar, I'm cooking some pork chops as well.  They've been brining since about 10am and I'll put them on the grill, and there's a loaf of bread cooking in the machine right now.
 
And I happen to like La Victoria taco sauce...
 
Brad

Yup...gotta have the LV green sauce...(of course, I've been known to also dribble some bbq sauce on my taco's)...
 
 

Pregame has started on KTVU...the picture looks kinda grainy for being in HD mode...the winds ARE blowing, looking at the stadium flags...
 
 

KTVU is Dishnet channel 6441

After the cheesesteaks I fixed some crow for Ravens and 49ers fans.
 
Of course, I'm not one to gloat -- Oh, sure I am.

mar52


I'm going to make a pseudo chile verde...  I think. 

That's what I made!

I really, really want SF to win. I Really wanted a Ravens/Sf game. Just for something different. So, ***yawn, th Giants and New England****

Well,  the  ***yawn, the Giants and New England******    have great food!  Heck, I thought for  certain that I would be eating brats again this year!  (but with pie diva's potato salad  that would not been bad!

So.......Um....It comes down to Fried Clams (don't do this at home, folks!) and stuffed Quahogs vs Joisey Dawgs wid all da fixin's
 
I don't even dare asked what the beer of choice will be................or will the elite be serving Manhattans?

BLT sliders, Corned Beef and melted Swiss sliders, 1/2 Smoke Sliders with melted Provalone, Pork Belly with Volcano sauce Sliders, Pulled Pork Sliders, Brisket Sliders, Texas Red, That should do it!

Greymo


Well,  the  ***yawn, the Giants and New England******    have great food!  Heck, I thought for  certain that I would be eating brats again this year!  (but with pie diva's potato salad  that would not been bad!

San Francisco is not exactly a gastronomical wasteland...
 
People come here for our famous sourdough bread AND the crab...and besides the wine country being an hour away from downtown SF, we're famouse for our micro brews: Red Tail Ale, Poleeko Gold, etc  from names like Sierra Nevada, Mendocino Brewing Company, Northcoast Brewery, etc...
 
Just be glad we're no longer braving the cold winds at Kezar Stadium...now we brave the cold winds at Candlestick Park...
 
next year, Ann, next year

Mamaw Smith who lives next door is fixing us a tamale pie. It is very good made with her home made chile.   I will make some fried shrimp in the Cool Daddy my daughter gave me for Christmas and I will make some real good dipping sauce with homemade thousand island dressing, cholula, relish, horseradish, onion, some breaded thin sliced chicken breast with McCormick batter. By the way it is very good batter and I soup it up with some chili powder and Thai ground chili peppers that I grew out of my garden.  REAL HOT!!!
Also some twice fried Belgium frites.
 
Perhaps some Yuengling black and tan and some champagne.
 
Paul E. Smith
Knoxville, TN
 
 

I am making some mozzarella dijon
 
slice mozza into 1/4 inch thick slices
slice a decent ham into 1/4 inch thick slices
spread dijon mustard on one side of the mozza slices
make a mozza ham mozza sandwich set them on baking sheet and let them chill for 4-6 hours.
cut into 1 inch strips
create a breading station
seasoned flour - egg - seasoned bread crumbs repeat egg and bread crumbs
make a thick coating let them set in chillbox over night
 
next day
 
deep fry mozza strips until golden
take out of oil and place on paper towel to drain
 
eat hot and gooey.
 
Dipping sauce (make ahead)
 
1 cup honey
1 cup dijon mustard
2 TBSP apple cider vinegar
over med heat bring to boil and combine well
take off heat and chill
 
 
My mouth is watering just thinking about them