Well that's it for the college football season. There would be no corned beef and cabbage for the National Championship. That's seven in a row for the SEC and I knew it was coming. So in honor I whipped up a big batch of one of my more popular recipes for eats before the festivities.


Blackened Shrimp with Trinity and Tasso Pasta

There were plenty of Irish fans (and people who bet on them) drowning their sorrows in Jameson at one of my local haunts, and it didn't take long. At least they had some of this to help themselves too, it didn't last long.


I'd bet this dish would go quick at a Alabama-LSU Tailgate

After a shrimp and chicken centric Saturday for two great games I made Steak Parmesan for Sundays games. The first game was a classic while the 2nd was just ok but still an amazing weekend of watching while eating. It always seems to live up to the hype. Conference Championship Sunday should be a doozy.


Steak Parmesan and Playoff Football

It's Super Sunday and that means KingT's Tex-Mex Red is on the menu for later. 26 lbs of Ground Beef mixed with 13 lbs Mexican chorizo swimming with a 16 pound smoked and chopped packer cut brisket. I had quite a few orders for today.


If you're feeling Iron, I welcome all challengers...

Beef,

That looks like an awesome batch! I've really got to try your pride and joy one of these days. I'm going to fire up the smoker and make some ribs to go along with some chili that I made a couple of weeks ago and had in the freezer. I've got a hank of Hot Italian from Nottoli's for pre-rib snacks and I'm going to whip up a batch of jalapeno cornbread to go with the whole deal. I'm toying with the idea of getting an order of XX spicy wings from Great Seas, too.

Oysters on the half shell here, followed by my famous red beans and rice. Go 'Niners!


Geo

Buttermilk brined, smoke-roasted chicken wings. (Thanks Gary!)

Da Beef wrote:Yo Geo?!?! What can you tell us Bears folk about Marc Trestman?!?! As a fan I'm just happy they're looking at offensive minded candidates and interviewing a wide range of possibilities to decide which direction and outlook to go with. I'll let Phil do his job.

I know it's early and a regular season game hasn't been played but I'm loving the fact our offense could be something to be reckoned with. It might take a few weeks to get the wheels rolling but I have faith and that's something I havent said in a while. Well I got my wheels rolling last night getting ready for regular season cooking. I continued use of the Hatch Chiles I brought back from Central Market in Dallas.


Oklahoma City Style Smashed Onion Burger mated w/ a New Mexico Green Chile Cheeseburger


New Mexico Green Chile Stew made according to Pink Adobe Cookbook (Added in Potato, Roasted Corn off Cob, extra Spices)

T-2 Weeks and 12 hours away...

Looks nice Beef, good warmup for the season, eh? So there's football still played in Chicagoland? We've given it up in Kansas City...

Geo

Happy football is back after a brutal MLB season.

Saturday for the Oklahoma game did up some Perch and Turf:

ribeyes on, 1 with a head start:



some wild caught lake perch I bought from Amy's Organics who is at the Plainfield, IL. farmers market on Saturdays. This was some great perch, $17/Lb. but a healthy pound.



I just tossed the filets in some milk and right into the cracker breading I was using. Then onto the flat-top(used so I could cook the whole damn pound at once.. ):



ate more of the perch(a little fresh lemon and it was good to go) than the steak.

Sunday got up early, knocked out a gumbo that I shared on the Gumbo thread, also did up some lumpia:

- 1 lb. kind ground pork from Goose the Market
- 3/4 lb. raw shrimps - made into paste
- 1/4 cup onion minced
- 1/4 cup carrot minced
- some ginger minced
- 1 clove garlic minced
- 1 tbsp dark soy
- 1 tbsp lite soy
- dash sesame oil
- 1 egg + 1 egg yolk
- green onion minced
- black pepper









chowed quite a few of these:

For yesterday's games, I smoked some baby backs along with some dragon turds to get back into the swing of things. An order of Great Sea XXtra hot wings tided me over until the smoked items were done. It was a great start to the 2013-14 season. GO BEARS!

It's that time of the year! Looking really good Jim. I was at da old bar enjoying some sensational skirt steak from Athenian Room next door during the game but I was up early for the gym and then some number crunching so I made breakfast to coat my stomach with beforehand.


My own ATX Breakfast Taco Creation

Tortillas spread with refried black beans, topped with mixture of scrambled egg, loose breakfast sausage, corn off the cob, onions, jalapenos, cilantro, salsa and cheese. These will change your mind on them if you're not a fan.

Da Beef wrote:I was at da old bar enjoying some sensational skirt steak from Athenian Room next door.

I know dat old bar. Had a nice cold beer there recently after a long walk around the neighborhood on a very hot day.

Brats from the the European Homemade Sausage Shop on Hi-Lo Bakery hardrolls, with Lakeside mustard, peppers, and onions.

Chicago Style Deviled Eggs (Mustard mixed with yolk, celery salt sprinkled in) DA BEARS

Beef--

As always, looks tasty as anything! Great pic--what's your camera??

Geo

Geo wrote:Beef--

As always, looks tasty as anything! Great pic--what's your camera??

Geo

Thanks G. I have a couple little handheld ones, that one was with the old Panasonic model from at least 6 years ago. There's really good lighting in it. I got a Canon S110 on sale ($220) this summer and it's a little heavier than I'd like but still small enough to go in the pocket and very nice as far as snaps go. I took this pic using it tonight of Sunday Night Cantonese Stir Fry Noodle dinner. No natural light, just the light bulbs on.


Grilled + Chopped chicken thighs stir fried w/ Sauce, bell peppers, baby bok choy, celery, pea pods, green onions, garlic + ginger. Served over pan fried noodles (Cook noodles as directed, wash thoroughly with cold water and coat in sesame oil before frying).

You do good work, Beef--with the camera AND with the eats!

Geo
PS. Chiefs are 6-0, wooo-hooo!!

If you want to throw a game day party and don't have time or want to cook/shop etc. For $15.50 a head we will cater a game day party of 15 and up. We call it "Da Super Fan Package" and it was designed for hungry guys or gals watching a couple games in a row while consistently stuffing their faces with delicious meats. The package includes all of this per person: Italian Sausage with peppers onions and French bread, a pork chop sandwich with horseradish mustard smoked red bell peppers and grilled onions, two cheeseburger sliders topped with American cheese fried onions pickle and 1000 island, mac & cheese with deep fried pieces of Polish sausage, and our signature salad consisting of romaine topped with red onion, black olives, chopped tomato, bacon, bleu cheese and a sweet citrus balsamic dressing. @Da Beef, I'll be honest since reading this thread I am considering redoing this package to include Chicago style deviled eggs (genius).

Brendan O'Connor
Big Guys Sausage Stand
Berwyn

Got some Corned Beef Hash going before the games this morning...still not sure whats on the menu for tomorrow night, doubtful there's a Bears win included but I'll be watching.

Looks fantastic Beef!

Cajun Smothered Pork Chop with Sliced Smoked Sausage over White Rice

nice looking pork chop dish.

I went with wings yesterday:



salted, then dredged in corn starch, into the convection oven for about 35 minutes @ 400, cooled down completely then deep fried...

crispy as hell. Sauce was one I whipped up(L & P, banana ketchup, ketchup, Crystal, Sambal, soy sauce, black pepper, butter..)

Potstickers - Made according to Urban Belly's Recipe published in the Tribune. Better than most restaurants.

sweet looking poststickers,


For last Sunday games I did up the Gulf shrimp I got out at Schafer Fisheries in Fulton, IL.

Boiled some up for munching:



fried some up as well:



From the Wild Card Saturday I did up my version of a "Freddy" Ill call it the "Chief" -

The "Chief": Rosarios Mild Italian sausage made into a patty, roasted peppers, marinara, mozz, & fresh mozz, sharp provolone::



Some big games this Sunday, gonna see what looks good, haven't done ribs in about 6 months..

jimswside wrote:Some big games this Sunday, gonna see what looks good, haven't done ribs in about 6 months..

I'm with you there, Jim. I recently dug my WSM out of a snow bank and the wife has requested ribs for this Sunday. Who am I to argue?

had to do a little deck clearing out in "Gods Country" yesterday before getting down to business:



ribs on the WSM - lump & bourbon barrel slats:




Big fan of the rotisserie,

stuffed a couple birds with: lime wedges, olive oil, black pepper, kosher salt, serrano peppers, cumin, cilantro, green onions.. Trussed em' up, slathered them with lard and got them on:






"What its like washing windows when you know that there are pigeons on the roof.":





yep:



pulled the birds and made up some chicken enchiladas(no pics - too hungry).

Ribs were a hit as well, meaty and succulent:

Shamelessly bastardized but pretty damn good. Fingerlings roasted in duck fat with huancaína sauce. The huancaína was pretty straight forward, however because of availability issues, I substituted manzano chiles for aji amarillo...it worked just fine. Would make again.

AlekH wrote:Shamelessly bastardized but pretty damn good. Fingerlings roasted in duck fat with huancaína sauce. The huancaína was pretty straight forward, however because of availability issues, I substituted manzano chiles for aji amarillo...it worked just fine. Would make again.

I still have a pretty good supply of aji amarillos in my freezer that I grew last summer--let me know if you need any.

jimswside wrote:pulled the birds and made up some chicken enchiladas(no pics - too hungry).

Chickens look terrific!

boudreaulicious wrote:I still have a pretty good supply of aji amarillos in my freezer that I grew last summer--let me know if you need any.

Cool, good to know.