jimswside wrote:...Hoping to get home to see some of the Packers game.

You mean da Bears? If there's any reason to miss NFL opening week its probably an LTH picnic. Enjoy the day, looks likes its shaping up to be a great one. Good eats to all.

Da Beef wrote:

jimswside wrote:...Hoping to get home to see some of the Packers game.

You mean da Bears? If there's any reason to miss NFL opening week its probably an LTH picnic. Enjoy the day, looks likes its shaping up to be a great one. Good eats to all.

The game doesn't start until 7:15. I'm betting Jim will be home in time to watch most, if not all, of the game. The picnic has to be done and cleaned up by sunset (7:03 P.M. today).

stevez wrote:

Da Beef wrote:

jimswside wrote:...Hoping to get home to see some of the Packers game.

You mean da Bears? If there's any reason to miss NFL opening week its probably an LTH picnic. Enjoy the day, looks likes its shaping up to be a great one. Good eats to all.

The game doesn't start until 7:15. I'm betting Jim will be home in time to watch most, if not all, of the game. The picnic has to be done and cleaned up by sunset (7:03 P.M. today).

thats what I was thinking, the picnic is maybe an 1 hr 45 mins from home, depends how late we stay I guess.

Picked up all sorts of encased meats from Ream's in Elburn yesterday. Brats, Jalepeno & Chedder brats and Polish will be for lunch. Chili for dinner. Great day of eating, drinking and watching football. Love this time of the year.

since I missed cooking for the games on NFL opening Sunday last weekend, this Sunday will start early & go all day, Tips for the early games, ribs for the 3:00 Ravens game. Pulled pork from the butt will be ready for some sandwiches for the nightcap game.

sides tbd
beer of choice Miller High Life Light
tequila tbd.

I made home-made mac and cheese and smoked Polish sausages for the Packers/Bears game last weekend. It was a hit.

My most popular dip is the buffalo chicken dip. I get reguests to bring it places.

buffalo chicken dip...
the least accurate recipe ever.
in a saute pan I heat shredded chicken (have shredded up grocery store rotisery chickens if I don't have time to cook/shred my own)
toss in tons of franks red hot with the heating chicken
Melt in some cream cheese into the hot chicken - Per each huge handful of chicken (cup and a half?) I use about 1/2 block of cream cheese
a couple squirts of ranch or blue cheese dressing if I have it on hand...or not
and handful of shredded cheddar or the like
Once i've added all that I usually decide I need a ton more hot sauce and add random ones we have on hand.
Then I scoop the chicken goo into a little baking dish, top with some more sprinkles of cheddar and bake until it's piping hot and the cheese on top is browned a bit

I serve it with tortilla chips and celery sticks.

I sometimes leave the cheese of the top, but always put it in it, it adds something. People love this and it's always one of the first things to go.

all the taste of hot wings, minus the mess!

for todays games:

- Pulled pork nachos made with some leftover pork butt from last weekend

- an attempt at vietnamese spring rolls and a peanut sauce. rolls will have leftover pork, cucumber, vermicelli noodles, basil, carrots.

- dinner for the late game - buttermilk soaked, deep fried chicken wings, and waffles....

...mercy... !

shrimp & pulled pork spring roll:



spring roll:





pulled pork nachos:


spring rollswere awesom, light, fresh, and flavorfull, the peanut sauce I made was a nice adder as well.

nachos were really good as well.

Jim,

If the Bears keep looking as horrible as they have so far, I'm blaming the lime green avocado and peppers in your nachos, which match Seattle's uniform. Can't you make something blue and orange?

Kenny

Kennyz wrote:Jim,

If the Bears keep looking as horrible as they have so far, I'm blaming the lime green avocado and peppers in your nachos, which match Seattle's uniform. Can't you make something blue and orange?

Kenny

just worked out that way, im not really a bears fan, the Ravens are my team.

knocked out some broccoli cheese soup, and some guacamole for the early game:





guac was spicy with one chopped, unseeded serrano pepper in the mix.

soup was really good as well.

heavily Jerked with Boston Bay marinade/paste from Danny's old world Caribbean market on Broadway and grilled over hickory.

I live right by that market and it's good to know such a delicious marinade can be had just steps from my door. I've got to grab some!

Buffalo Chicken Sliders

Made these up real quick during the Bears/Lions game a couple weeks ago. Just so happened to have everything I needed and they were quick and tasty. I took some leftover rotisserie chicken and shredded it and added it to a Franks hot sauce and butter combo and topped them with bleu cheese and sliced celery on top of some Sarah Lee dinner rolls.




Gameday grub

More to come...

Da Beef wrote:

Gameday grub

nice lookin slider there.

This I may have to try, I always have these ingredients laying around.

Nothing is better than football season! I am an advocate for the Pampered Chef, I love this recipe for Ranch Potato Crisps.
http://www.pamperedchef.com/our_product ... peId=12318
They are a twist on the classic potato wedge. I serve them with wings.

Bears-Falcons Sunday night...this game will tell alot about the current Bears team...biggest regular season game in a while. Im psyched and we'll have a smorgasbord of Johnnies, House of Wings, Athenian Room, Pats and other delights at Glascotts for the game. Ask for me if you stop by, 1st drink on me.


The Johnny Whopper Carmineputo Jr


and the McJeff are on my menu for Sunday night football

along with real sliders and jerked pork


sliders...buns steamed over onions so ya they're sliders


jerked pork made with tips

Oklahoma lost again, but at least it was a good game along with the ND game. Only thing better was the food:

ribs:


ABT's:



for todays games I have some bronto sized beef ribs going on nthe smoker very shortly, and am doing some chili rellenos(1 cheese, and 1braised pork.) for the late games. Probably wont stay up for or watch the night game.

For me, football Sunday is all about slow cooked stews, roasts, or braises that fill the condo with enticing smells. Today, I started by browning a nice, fatty pork shoulder in some rendered chorizo fat.

Pork shoulder browning in rendered chorizo fat:



Though it filled my place with copious, tear-inducing smoke that drove my poor wife out, the browning pork left a beautiful fond:
Fond:



I sweated some onions and serranos in the pork fat, then deglazed with a bottle of good, hoppy beer and a little stock.
Onions, Hot Peppers, Founders Red Rye:



When it all came to a simmer, I returned the pork shoulder to the pot and added a cinnamon stick. This was then covered and braised in a 250 degree oven for 4 hours.
Pork in the braising liquid:



Meanwhile, I pureed some tomatillos and poblanos I had roasted and peeled earlier.
Puree of roasted tomatillos and roasted poblanos:



I removed the meat and pulled it apart a bit, then mixed some of the green puree with the braising liquid, and gently reheated the meat in that mixture before serving:
Finished Dish:




Really good, warming dish with flavor that matched the enticing smells.

Looks delicious, Kenny. Proof that pork shoulder is one of the most delicious and versatile of all the cuts of meat.

K.D. wrote:I made home-made mac and cheese and smoked Polish sausages for the Packers/Bears game last weekend. It was a hit.

My most popular dip is the buffalo chicken dip. I get reguests to bring it places.

buffalo chicken dip...
the least accurate recipe ever.
in a saute pan I heat shredded chicken (have shredded up grocery store rotisery chickens if I don't have time to cook/shred my own)
toss in tons of franks red hot with the heating chicken
Melt in some cream cheese into the hot chicken - Per each huge handful of chicken (cup and a half?) I use about 1/2 block of cream cheese
a couple squirts of ranch or blue cheese dressing if I have it on hand...or not
and handful of shredded cheddar or the like
Once i've added all that I usually decide I need a ton more hot sauce and add random ones we have on hand.
Then I scoop the chicken goo into a little baking dish, top with some more sprinkles of cheddar and bake until it's piping hot and the cheese on top is browned a bit

I serve it with tortilla chips and celery sticks.

I sometimes leave the cheese of the top, but always put it in it, it adds something. People love this and it's always one of the first things to go.

all the taste of hot wings, minus the mess!

Thank you so much for that recipe. Buffalo chicken is one of my wife's desert island foods, and I looked like a real champ setting that dish down on the table at the start of the Bears game. It was delicious. It was the kind of delicious that makes an upset tummy seem like a small price to pay.
Cheers.

full menu of smoked meat today, kilbasa(for abt's), ABT's, spares, rib tips, chicken wings, and hot links.

full house part 1:




garlic ready to go in, this is for my cream cheese filling for the ABT's:




almost time for that 1st beer.

wing snack:

mercy... those Peoria Meatpacking links ae damn good, spares too.

links:

Links look great. I'm a sissy boy, spending this football Sunday munching on arugula and pears instead of the more macho foodstuff that's usually on the agenda.

Kennyz wrote:Links look great. I'm a sissy boy, spending this football Sunday munching on arugula and pears instead of the more macho foodstuff that's usually on the agenda.

Nothing wrong with pleasing the in-house vegetarian, especially when she is as nice as your bride.

I made soft polenta with meat sauce, a mushroom heavy meat sauce at that. Not sure if polenta is sissy boy, but it was tasty.

Jim's sausage looked terrific, made me wish I had Peoria Packing hot link on the smoker.

Enjoy,
Gary

G Wiv wrote:

Kennyz wrote:Links look great. I'm a sissy boy, spending this football Sunday munching on arugula and pears instead of the more macho foodstuff that's usually on the agenda.

Nothing wrong with pleasing the in-house vegetarian, especially when she is as nice as your bride.

Actually, the arugula and pears were just for me. She was eating something else - shredded wheat I think. Yeah, that's how we roll sometimes.

along with the gumbo I made yesterday i boiled off some shrimp using a shrimp boil Danny gave me, as well as my usual garlic, celery, onion, and lemon I bring to a boil, and then let the boiling liquid simmer 10 minuted before I strain it and add the frozen shrimp, and boil for 2.5 minutes before shocking in ice cold water:





my gumbo, alot of work, but one of the best I have ever had/made:

for the early games(watching he NFL game mix on DirectTV since none of the games really interest me, so I am watching them all) today I did some nachos with the meat I pulled off the bb ribs I did yesterday. the nachos also had chili, jack ceese, green onion, black olives, tomato, sour cream, and jalapeno slices on the side. really nice snack:








Going to start my smoked turkey pot pies around halftime of the Vikings game, making the crust by hand & from scratch of course(is there any other way to do it if you want it done right?), and using lard for the crust. Should be done with dinner around the start of the Ravens game.

shrimp, crab & andouille gumbo

tatterdemalion wrote:shrimp, crab & andouille gumbo

nice, I could use a bowl of that.