something different for the big game

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the grillman
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2014/01/27 18:26:10 (permalink)

something different for the big game

Planning our Superbowl party menu; we will have the usual things...wings, chips, dips, chili, a sandwich platter, brownies, etc, but am trying to think of something "different"....do you all have a favorite outside the usual stuff?
#1

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    FriedClamFanatic
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    Re:something different for the big game 2014/01/27 19:32:56 (permalink)
    I do stuffed quahogs....but with this name I guess I'm kinda stuck.  Folks seem to like them, tho.
     
    I suppose this year Rocky Mountain Oysters might fit the bill..........or you could do just plain old fried oysters and fake it
    #2
    Foodbme
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    Re:something different for the big game 2014/01/27 19:33:42 (permalink)
    Fresh Fruit Kabobs!
    Easy to make finger food and a refreshing taste.
    Shrimp Cocktail.
    #3
    Wintahaba
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    Re:something different for the big game 2014/01/27 19:47:59 (permalink)
    My wife makes these on game days....especially when it's -35 wind chill factor like today...a nice combination, not as messy as one would think. http://www.foodnetwork.co...sandwiches-recipe.html
    #4
    dadetigl
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    Re:something different for the big game 2014/01/27 19:50:03 (permalink)
    Washington vs. Colorado = Legally Herbed Magic Brownies!  They will be a hit!  Plus assorted munchies.
    #5
    pnwchef
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    Re:something different for the big game 2014/01/27 20:47:00 (permalink)
    dadetigl

    Washington vs. Colorado = Legally Herbed Magic Brownies!  They will be a hit!  Plus assorted munchies.

     
    We just like playing on natural grass.............Go Hawks!!!!!!!!!
    #6
    drummagick
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    Re:something different for the big game 2014/01/27 21:55:08 (permalink)
    pnwchef

    dadetigl

    Washington vs. Colorado = Legally Herbed Magic Brownies!  They will be a hit!  Plus assorted munchies.


    We just like playing on natural grass.............Go Hawks!!!!!!!!!

     
    +1 !!!!!!
    #7
    Davydd
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    Re:something different for the big game 2014/01/27 22:19:38 (permalink)
    This year I have nothing special planned other than maybe drinking a Colorado beer. Last year I made this Kaepernickel Bread I invented which was a combination of pumpernickel and San Francisco sour dough with football lacing.
     

     
    In a past Super Bowl with the Colts I made these mini slider size deep fried breaded pork tenderloin sandwiches.
     

     
    #8
    Foodbme
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    Re:something different for the big game 2014/01/27 22:40:21 (permalink)
    For you Seahawk Fans:
    Salmon BLT Sliders with Chipotle Mayo
    Loaded sliders with baked salmon and crisp bacon smothered in spicy chipotle mayo
    Ingredients:
    1 pound salmon filets
    Kosher salt and freshly ground black pepper, to taste
    2 slices bacon, cut into thirds
    1/4 cup mayonnaise
    2 tablespoons chipotle peppers, in adobo sauce
    4 slider buns, split, toasted, for serving
    2 cups spring mix, for serving
    2 Roma tomatoes, thinly sliced, for serving
    Instructions
    Preheat oven to the broiler setting. Line a baking sheet with parchment paper.
    Cut salmon into square pieces that fit the slider buns; season with salt and pepper, to taste.
    Place salmon filets onto prepared baking dish and broil until pink, about 5 minutes. Gently flip and broil until the fish flakes easily with a fork, about 5 minutes.
    Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
    In a small bowl, whisk together mayonnaise and chipotle peppers.
    Serve salmon on rolls with bacon, spring mix, tomatoes and chipotle mayonnaise.
    #9
    Foodbme
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    Re:something different for the big game 2014/01/27 23:10:13 (permalink)
    For you Bronco Fans;
    Rocky Mountain Oyster Sliders
    Ingredients:
    2 pounds bull testicles (sheep or turkey testicles may be substituted)
    1 cup all-purpose flour
    1/2 cup bread crumbs
    1/2 cup Parmesan cheese (freshly shredded is preferable but grated will work)
    2 large eggs
    1 tablespoon milk
    Seasonings to taste
    (I use a seasoning mixture made of equal amounts of salt, onion powder, garlic powder, black pepper and cayenne)
    Louisiana Hot Sauce
    Cooking oil
    8 Slider buns
    Lettuce
    2 Roma Tomatoes
    Horseradish
    Mayo
    Directions:
    1. If you can't find them already cut and processed, split the tough skin-like muscle that surrounds each oyster lengthwise. Peel and discard the skin. Slice lengthwise 1/4 thick. Either run through tenderizer once or pound with meat tenderizer.
    2. Soak oysters in a pan with enough salt water to cover them for at least one hour (this takes out some of the blood). Drain. Rinse.
    3. Soak oysters in a pan with enough milk to cover them for at least one hour (this takes out more of the blood and some of the saltiness). Drain. Rinse.
    4. Lightly sprinkle seasonings on both sides of sliced oyster to taste.
    5. Put flour in a shallow dish.
    6. Put eggs in separate shallow dish and lightly whip in milk.
    7. Put bread crumbs in a separate shallow dish and thoroughly mix in Parmesan cheese and seasonings, to taste.
    8. Dredge each oyster into flour, then dip into egg mixture, and then dip into bread crumb/cheese mixture.
    9. Place into hot cooking oil and cook until golden brown or tender (the
      longer they cook, the tougher they get).
    10. Mix mayo, horseradish and hot sauce to your tastes. Spread on slider buns.
    11. Add oysters and top with lettuce and a slice of tomato.
    Makes 6 to 8 servings.
    #10
    Pancho
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    Re:something different for the big game 2014/01/28 07:28:40 (permalink)
    I'm going to give this a shot along with some other typical things.
    http://gastronomyblog.com...12/chicken-liver-pate/
    #11
    kevincad
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    Re:something different for the big game 2014/01/28 09:14:07 (permalink)
    Wintahaba

    My wife makes these on game days....especially when it's -35 wind chill factor like today...a nice combination, not as messy as one would think. http://www.foodnetwork.co...sandwiches-recipe.html

    Those sound very good!!
    #12
    Sonny Funzio
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    Re:something different for the big game 2014/01/28 12:34:23 (permalink)
    Rumaki !!!
     
    http://www.roadfood.com/F...196960&high=rumaki
     
    (the recipe is in the opening post, near the bottom of that post)
     

    post edited by Sonny Funzio - 2014/01/28 12:39:01
    #13
    the grillman
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    Re:something different for the big game 2014/02/02 13:39:14 (permalink)
    thanks to all for the great suggestions. After a lot of consideration, I gave in to my love of Mediterranean influence in cuisine, and decided to make lamb and beef meatballs with lots of rosemary and garlic, and serve them with a tzikaki (sp) style sauce of cucumber and greek yogurt. There will be hummus, pita and some feta and olives, too. I just love lamb in about any form, and I haven't made these before, but am looking forward to it. Using about 2/3 lamb to 1/3 beef, it should taste a lot like a high quality gyro meat, I think.

    This of course is in addition to the usual chips, dips, wings, etc.
    #14
    CCinNJ
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    Re:something different for the big game 2014/02/02 15:57:47 (permalink)
    Sounds great Grillman!

    Kenji @ Serious Eats had a nice article/recipe for homemade gyros a few years back...

    http://www.seriouseats.co...atch-the-food-lab.html
    #15
    Pancho
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    Re:something different for the big game 2014/02/02 17:11:41 (permalink)
    the grillman

    thanks to all for the great suggestions. After a lot of consideration, I gave in to my love of Mediterranean influence in cuisine, and decided to make lamb and beef meatballs with lots of rosemary and garlic, and serve them with a tzikaki (sp) style sauce of cucumber and greek yogurt. There will be hummus, pita and some feta and olives, too. I just love lamb in about any form, and I haven't made these before, but am looking forward to it. Using about 2/3 lamb to 1/3 beef, it should taste a lot like a high quality gyro meat, I think.

    This of course is in addition to the usual chips, dips, wings, etc.
    Sounds fantastic...save a few for me. I'll be over in an hour or so.

    #16
    Wintahaba
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    Re:something different for the big game 2014/02/02 17:18:19 (permalink)
    @the grillman...sounds awesome, post the recipe.  I am also going to try to make it over...I love Saint Charles, as I spent around 4 months in Bridgeton/St Peters a few years back. Great area...great people....great food. 
    #17
    CajunKing
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    Re:something different for the big game 2014/02/02 17:58:03 (permalink)
    Meat loaf just came out of the oven, the baked potatoes will be done in about 5 minutes, and the SNOW just started flying again.
     
    Another winter storm warning 4 to 6 inches of freezing rain and snow by dawn.....
     
    DAMN GROUND HOG!!!
    #18
    CCinNJ
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    Re:something different for the big game 2014/02/02 18:00:50 (permalink)
    He's probably in a pot of Brunswick Stew right now....
    #19
    CajunKing
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    Re:something different for the big game 2014/02/02 18:22:14 (permalink)
    CCinNJ

    He's probably in a pot of Brunswick Stew right now....

     
    As well he should be!!!
    #20
    CCinNJ
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    Re:something different for the big game 2014/02/02 19:18:18 (permalink)
    That's as different as it gets...for a city girl.
    #21
    EdSails
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    Re:something different for the big game 2014/02/02 22:43:38 (permalink)
    To accompany the Seahawks victory I smoked chicken wings and then finished them with a chipotle BBQ sauce, made cocktail veal meatballs with a lignonberry honey sauce and smoked shrimp marinated in a satay sauce. 

     

     
    We also had spinach artichoke dip served in a round loaf of King's Hawaiian bread. Plus beer and a blowout!
    #22
    FriedClamFanatic
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    Re:something different for the big game 2014/02/03 09:25:36 (permalink)
    Those shrimp are a work of art!
    #23
    kevincad
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    Re:something different for the big game 2014/02/03 09:41:02 (permalink)
    EdSails

    To accompany the Seahawks victory I smoked chicken wings and then finished them with a chipotle BBQ sauce, made cocktail veal meatballs with a lignonberry honey sauce and smoked shrimp marinated in a satay sauce. 




    We also had spinach artichoke dip served in a round loaf of King's Hawaiian bread. Plus beer and a blowout!

    Please, do tell, what temp and how long do you smoke your shrimp?
    #24
    lleechef
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    Re:something different for the big game 2014/02/03 10:53:48 (permalink)
    Looks great, Ed...........don't forget my birthday is coming up. 
    #25
    the grillman
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    Re:something different for the big game 2014/02/09 20:57:44 (permalink)
    Wintahaba

    @the grillman...sounds awesome, post the recipe.  I am also going to try to make it over...I love Saint Charles, as I spent around 4 months in Bridgeton/St Peters a few years back. Great area...great people....great food. 

     
    yeah, there are some nice folks around here.  The local food scene has really improved over the last few years, too.
    RE: the meatballs, I tend to just throw things together; they turned out a bit too meatloafy, IMO, but they were good, nonetheless.  2 lbs ground lamb, 1 pound ground beef, some minced onion, parsley, rosemary, thyme, some dry breadcrumbs, minced garlic, salt, pepper, a couple eggs, some milk to moisten the breadcrumbs.  Mixed up and baked them off in a 350 oven.   I probably needed to amp up the seasoning some more, maybe added some crumbled feta, but they still ate pretty good.  Never met a homemade meatball I didn't like, anyway.
    #26
    Pancho
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    Re:something different for the big game 2014/02/10 15:01:56 (permalink)
    the grillman

    Wintahaba

    @the grillman...sounds awesome, post the recipe.  I am also going to try to make it over...I love Saint Charles, as I spent around 4 months in Bridgeton/St Peters a few years back. Great area...great people....great food. 


    yeah, there are some nice folks around here.  The local food scene has really improved over the last few years, too.
    RE: the meatballs, I tend to just throw things together; they turned out a bit too meatloafy, IMO, but they were good, nonetheless.  2 lbs ground lamb, 1 pound ground beef, some minced onion, parsley, rosemary, thyme, some dry breadcrumbs, minced garlic, salt, pepper, a couple eggs, some milk to moisten the breadcrumbs.  Mixed up and baked them off in a 350 oven.   I probably needed to amp up the seasoning some more, maybe added some crumbled feta, but they still ate pretty good.  Never met a homemade meatball I didn't like, anyway.
    I find a key ingredient in seasoning lamb is MINT.

    #27
    EdSails
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    Re:something different for the big game 2014/02/10 17:15:21 (permalink)
    Thanks, FriedClamFanatic.
     
    KevinCad, I smoked them for about 45 minutes at 180 degrees in my Traeger, over maple. 
     
    LleeChef, You never know what you might have for your birthday!
     

    #28
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