LTH Home

What are you serving for the Super Bowl?

What are you serving for the Super Bowl?
  • Forum HomePost Reply BackTop
    Page 4 of 5
  • Post #91 - February 7th, 2010, 12:41 pm
    Post #91 - February 7th, 2010, 12:41 pm Post #91 - February 7th, 2010, 12:41 pm
    jimswside wrote:
    Kennyz wrote:
    jimswside wrote:butts are done, 12 hours start to finish, Pulled the allnighter...
    ...cant wait for game time.


    Anyone wanna take bets that Jim is asleep by game time? :)



    I did take a nap last night after dinner, and stopped drinking pretty early as well.

    I may not make it past halftime though


    just checked the sports book, and Vegas has set the over/under at 2:37 into the second quarter.
    ...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

    Fuckerberg on Food
  • Post #92 - February 7th, 2010, 12:48 pm
    Post #92 - February 7th, 2010, 12:48 pm Post #92 - February 7th, 2010, 12:48 pm
    Kennyz wrote:
    just checked the sports book, and Vegas has set the over/under at 2:37 into the second quarter.



    lol, I have tomorrow off, this is kind of a holiday weekend for me. :lol:

    enjoy the mudbugs @ Toons Kenny.
    R.I.P. jimswside - 5/2/16



    @GrubSeeker
  • Post #93 - February 7th, 2010, 12:53 pm
    Post #93 - February 7th, 2010, 12:53 pm Post #93 - February 7th, 2010, 12:53 pm
    Jim - sounds like a great weekend so far. I haven't been participating in this thread because - though I'll be home before game time, I plan to eat enough crawfish, corn and garlic that I won't be hungry again 'til tomorrow. :)
    ...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

    Fuckerberg on Food
  • Post #94 - February 7th, 2010, 1:01 pm
    Post #94 - February 7th, 2010, 1:01 pm Post #94 - February 7th, 2010, 1:01 pm
    Kennyz wrote:Jim - sounds like a great weekend so far. I haven't been participating in this thread because - though I'll be home before game time, I plan to eat enough crawfish, corn and garlic that I won't be hungry again 'til tomorrow. :)

    Enjoy them for me--I'm sick. Can't move. Definitely can't eat. SUX! (and not in the crawfish kind of way!)
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #95 - February 7th, 2010, 1:13 pm
    Post #95 - February 7th, 2010, 1:13 pm Post #95 - February 7th, 2010, 1:13 pm
    I've got a top round and a sirloin tip roast on the smoker. Gonna make chili out of one of them & cut the other up for sandwiches I think. Haven't figured which to do with what yet. Kind of left everything til the last minute and I'm making it up as I go along :-P
    Ronnie said I should probably tell you guys about my website so

    Hey I have a website.
    http://www.sandwichtribunal.com
  • Post #96 - February 7th, 2010, 1:34 pm
    Post #96 - February 7th, 2010, 1:34 pm Post #96 - February 7th, 2010, 1:34 pm
    Gonna make a last minute decision based on what Valli Produce has in stock. Main course is gonna be either crawfish and andouille jambalya or frog legs sauteed in garlic tomato butter and white wine. Also planning on baked clams, hot dogs or pizza for the kids and your usual chips and dips.
  • Post #97 - February 7th, 2010, 1:54 pm
    Post #97 - February 7th, 2010, 1:54 pm Post #97 - February 7th, 2010, 1:54 pm
    My Tex-Mex Red Blend (cubed chuck, ground beef, Mexican chorizo)

    Image
    Roasted poblanos and fresh red salsa go in right before serving

    Image
    Served with chopped onions, cilantro, Mexican crema and chihuahua cheese

    Saints 38 Colts 34
  • Post #98 - February 7th, 2010, 2:11 pm
    Post #98 - February 7th, 2010, 2:11 pm Post #98 - February 7th, 2010, 2:11 pm
    Damn!!! That looks great, Da Beef.
  • Post #99 - February 7th, 2010, 2:13 pm
    Post #99 - February 7th, 2010, 2:13 pm Post #99 - February 7th, 2010, 2:13 pm
    Da Beef--

    That looks...stunning. Mouth watering.

    Btw, I discovered your blogs a few months ago and I'm slowly working my way through your reviews...nom nom nom...
  • Post #100 - February 7th, 2010, 2:19 pm
    Post #100 - February 7th, 2010, 2:19 pm Post #100 - February 7th, 2010, 2:19 pm
    I was thinking chili but decided instead to make cassoulet. Leg of lamb, pork butt, bacon, fresh polish sausage, duck confit, pig's feet, San Marzano tomatoes and Tarbais beans (plus another 12 ingredients). Should be good by game time. We will wash it down with some Cote Rotie and Hermitage. Go Saints.
  • Post #101 - February 7th, 2010, 9:16 pm
    Post #101 - February 7th, 2010, 9:16 pm Post #101 - February 7th, 2010, 9:16 pm
    Mine was pretty simple. The starter was a bacon and egg salad- fresh local lettuce served with a homemade buttermilk vinaigrette, crisped lonzino shards and a lightly poached egg yolk.

    Image

    The star of the show was my six day dry aged rib steak that I bought last weekend. It was seared on a bed of salt, the roasted for about 20 minutes at 400 degrees. Paired up with Maytag Blue Cheese mashed potatoes and green beans roasted in olive oil, garlic salt and pepper.

    Image
    Image
  • Post #102 - February 8th, 2010, 7:18 pm
    Post #102 - February 8th, 2010, 7:18 pm Post #102 - February 8th, 2010, 7:18 pm
    YourPalWill wrote:Mine was pretty simple. The starter was a bacon and egg salad- fresh local lettuce served with a homemade buttermilk vinaigrette, crisped lonzino shards and a lightly poached egg yolk.

    Image

    The star of the show was my six day dry aged rib steak that I bought last weekend. It was seared on a bed of salt, the roasted for about 20 minutes at 400 degrees. Paired up with Maytag Blue Cheese mashed potatoes and green beans roasted in olive oil, garlic salt and pepper.

    Image
    Image



    nice pics will, I would have been all over a meal like that.
    R.I.P. jimswside - 5/2/16



    @GrubSeeker
  • Post #103 - February 8th, 2010, 7:26 pm
    Post #103 - February 8th, 2010, 7:26 pm Post #103 - February 8th, 2010, 7:26 pm
    Had today off to recover from the allnighter, and the Super Bowl, made it the whole game(although the "Who" tried to drive me away).

    Part #1

    Butts were killer 12 hours on the WSM, 6 hours foiled wrapped in towels in a cooler. Butts were still steaming hot when I pulled them @ 5:00. Nice smoke ring, and bark. Really moist, and popping with flavor(i am a big fan of my injection).

    butt # 1 bone pull:

    Image

    payoff:

    Image

    pulling:

    Image

    butt # 2:

    Image

    pulled:

    Image

    mercy: topped with my slaw:

    Image

    sandwich was awesome, love the contrast of the sweet and tart crisp slaw with the tender smoked pork. Lots of leftovers and gifts for co-workers, friends, and family). Plus pp nachos, tacos, and another one of those sandwiches on the menu for the week.
    R.I.P. jimswside - 5/2/16



    @GrubSeeker
  • Post #104 - February 8th, 2010, 7:37 pm
    Post #104 - February 8th, 2010, 7:37 pm Post #104 - February 8th, 2010, 7:37 pm
    Part # 2

    A killer gumbo, a tribute to the Saints. The dark roux, and the smoked kilbasa and pulled pork put this gumbo over the top, right up there with Cajun Connection gumbo for my taste. Roux took 30 minutes, and was as dark as any i have done, Other adders were chopped garlic, chopped onion, okra, & gumbo file. Thick rich, and great imho

    Served with harboiled eggs, and over white rice:

    done:

    Image

    my bowl:

    Image
    R.I.P. jimswside - 5/2/16



    @GrubSeeker
  • Post #105 - February 8th, 2010, 7:44 pm
    Post #105 - February 8th, 2010, 7:44 pm Post #105 - February 8th, 2010, 7:44 pm
    Part # 3

    Killer, monster 8-12 freshwater shrimp. I marinated thses for about 3 hours in oil, chopped garlic, lea and perrins, soy sauce, black pepper, tony c's, and some Jim Beam.

    Tossed them under the broiler for a few minutes aeach side, and the end result were juicy, flavorfull shrimp, bordering on asting like lobster. 2#'s of these were $16 @ RD, Ill be buying them again for sure.

    I finished them with a few pats of butter in the bowl, really gave a nice "sauce" I think i ate 10 of these. To say the least I was in food(and drink) coma for most of the game.

    marinated shrimp:

    Image


    done:

    Image

    my bowl, I went back for seconds:

    Image

    Like I mentioned upthread, one of my favorite cooking holidays, and it went well imho. Thanks for looking.
    R.I.P. jimswside - 5/2/16



    @GrubSeeker
  • Post #106 - February 3rd, 2011, 10:04 am
    Post #106 - February 3rd, 2011, 10:04 am Post #106 - February 3rd, 2011, 10:04 am
    It's that time of the year again. What's everyone cooking?

    I have no idea what I'm making so any ideas would be great.
  • Post #107 - February 3rd, 2011, 6:04 pm
    Post #107 - February 3rd, 2011, 6:04 pm Post #107 - February 3rd, 2011, 6:04 pm
    I plan on going to Toons for the pre-Super Bowl crawfish boil. So, I'm not so sure how hungry I'll be for the game itself. Just in case, I'll be making a pot of white chicken chili on Saturday.
  • Post #108 - February 4th, 2011, 9:49 am
    Post #108 - February 4th, 2011, 9:49 am Post #108 - February 4th, 2011, 9:49 am
    Nothing fancy - big pot of elk chili, a few dozen hot wings, homemade dips/salsa/guac - but all good and will undoubtedly be consumed prior to the Packers finishing off the Steelers 21-17 at the end of the 4th quarter :wink:

    If it can't be da Bears, let it be the Pack!

    Davooda
    Life is a garden, Dude - DIG IT!
    -- anonymous Colorado snowboarder whizzing past me March 2010
  • Post #109 - February 6th, 2011, 3:35 am
    Post #109 - February 6th, 2011, 3:35 am Post #109 - February 6th, 2011, 3:35 am
    White bean/chicken chili here, too. Guac/black bean tostadas, tangerine Mimosas. NorCal Mex, in honor of the finest product of Chico CA (apart from Sierra Nevada beer), Aaron Rodgers. GO PACK GO!
  • Post #110 - February 6th, 2011, 1:04 pm
    Post #110 - February 6th, 2011, 1:04 pm Post #110 - February 6th, 2011, 1:04 pm
    Woodman's in Kenosha, Wisconsin:
    Image
    1-29-11-001web2 by cal222, on Flickr
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #111 - February 6th, 2011, 1:18 pm
    Post #111 - February 6th, 2011, 1:18 pm Post #111 - February 6th, 2011, 1:18 pm
    Bovine in a blanket using little wieners from Romanian Kosher

    Bovine in a Blanket

    Image
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #112 - February 6th, 2011, 3:16 pm
    Post #112 - February 6th, 2011, 3:16 pm Post #112 - February 6th, 2011, 3:16 pm
    I'm doing "Oven Fried" wings using this recipe/technique from the Serious Eats Food Lab and I'm smoking some hot links. And I'll have some of my homebrew on hand as well.
    Ronnie said I should probably tell you guys about my website so

    Hey I have a website.
    http://www.sandwichtribunal.com
  • Post #113 - February 6th, 2011, 5:28 pm
    Post #113 - February 6th, 2011, 5:28 pm Post #113 - February 6th, 2011, 5:28 pm
    Nothing too elaborate but I assembled some hefty, Italian-style sub sandwiches and made a hot, lump crab dip, which I riffed off a Martha Stewart recipe. I'm also serving some cold, boiled shrimp with cocktail sauce (shrimp bought at Foodstuffs) and will also cook up some homemade pizzas using Peter Reinhart's "Roman" dough. One friend is bringing some chili and another is bringing a dessert to be named later.

    Oh, and cocktails . . . :wink:

    Go Steelers!! (or do you say 'Stillers'?) :wink:

    =R=
    There's a horse loose in a hospital -- JM

    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #114 - February 6th, 2011, 11:09 pm
    Post #114 - February 6th, 2011, 11:09 pm Post #114 - February 6th, 2011, 11:09 pm
    G Wiv wrote:Bovine in a blanket using little wieners from [url=http://www.lthforum.com/bb/viewtopic.php?p=125001#p125001]Romanian Kosher[/url
    Ended up not making bovine in a blanket, a few bucks worth of shrimp from the Whole Foods shrimp bar as appetizer, bland, watery, mushy no flavor shrimp at that, a mistake I will not make twice. Grace was saved by a WF air chilled roaster, one of the best chickens I've made in a while. Oven roasted, no brine, no smoke, nothing fancy, simply olive oil, s/p, lemon juice and generous sprinkle of herbes de provence. Roasting pan littered with smallish Yukon gold, Brussels sprouts and a bulb of garlic.

    Chicken skin crisp, flesh juicy, potatoes wrinkley and sweet with creamy interior. Brussels sprouts dark, deeply caramelized, potatoes and Brussels sprouts glistening with poultry pan juice. Truly beautiful, should have taken a picture, but the camera was upstairs and between the glorious aroma and shimmering veg we simply couldn't brook a photo opp intermission.

    Roast chicken, simple soul satisfying.

    Enjoy,
    Gary
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #115 - February 7th, 2011, 12:06 pm
    Post #115 - February 7th, 2011, 12:06 pm Post #115 - February 7th, 2011, 12:06 pm
    I don't really cook that many things, but Super Bowl chili is one of them.

    Yesterday's rendition came out particularly good.

    I use a pretty simple recipe that involves marinating some chuck steak overnight in olive oil and chili powder. The next afternoon I brown the steak (cut into bite sized chunks), some Spanish chorizo, and onions. All of that goes in a pot with a couple of bottles of beer, diced tomatoes, and tomato paste. The whole thing simmers for 3-4 hours and works pretty well over the course of the game.
    -Josh

    I've started blogging about the Stuff I Eat
  • Post #116 - February 7th, 2011, 12:43 pm
    Post #116 - February 7th, 2011, 12:43 pm Post #116 - February 7th, 2011, 12:43 pm
    Since we are shopping for new tile,we wound up calling Desi Grill for takeout which is next door to two tile places. A new Indian joint has opened up a stone's throw away, so we got a lil somethin from there too. I won't go through the details of each item, but we got:
    Mutter Paneer
    Chicken Boti in naan (wrap)
    Butter Chicken
    chili chicken
    Yellow Dal
    Naan
    Paratha
    Chapati
    We literally ate ourselves to sleep. It was seriously 9:30, and we were both snoring. Somehow, wife 1.0 was able to muster enuff coherentness to put the leftovers away.

    I hear some team won some game. How was it?
    Speaking of leftovers.... it's about lunch time now.

    http://www.desigrillpizza.com/
    http://www.kurrykhazana.com/
    We cannot be friends if you do not know the difference between Mayo and Miracle Whip.
  • Post #117 - January 26th, 2012, 1:04 am
    Post #117 - January 26th, 2012, 1:04 am Post #117 - January 26th, 2012, 1:04 am
    Super Bowl Recipes, Indianapolis Style: How To Applebee's It Up For The Big Game!

    Jan 25, 2012 - The officials who award Super Bowl locations must really know their food. After all, Super Bowls have typically been hosted by cities with thriving culinary scenes, such as New Orleans and Miami. So it was only a matter of time before Indianapolis, Indiana, hosted its very own Super Bowl.

    Indianapolis is a town that knows its food. (In fact, Subway superstar Jared Fogle hails from "The City By The Land," as it is affectionately known!) Those of you who are lucky enough to make it in town for the Super Bowl will be treated to a world-class dining scene that features:

    ■Seventeen Applebee's locations
    ■Eight Chili's locations
    ■Seven T.G.I.Friday's locations
    ■Two Olive Garden locations
    ■A Hard Rock Cafe
    ■A burgeoning convenience-store hot dog scene, where you can top your hot and juicy hot dog with your favorite "fixin"s 24 hours a day!
    ■Over 20 Arby's locations

    And do follow the link, because the recipes are very satirical.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #118 - February 5th, 2012, 9:27 am
    Post #118 - February 5th, 2012, 9:27 am Post #118 - February 5th, 2012, 9:27 am
    Takin it easy:

    - Cajun mustard based, garlic herb rubbed lamb ribs
    - pork bb ribs
    - brined, then smoke roasted amish chicken wings with homemade bleu cheese dressing and celery sticks
    - mushroom caps stuffed with italian sausage


    Ill have both of the 22" kettles going, probably some apple and oak, WSM getting a break.
    R.I.P. jimswside - 5/2/16



    @GrubSeeker
  • Post #119 - February 5th, 2012, 12:34 pm
    Post #119 - February 5th, 2012, 12:34 pm Post #119 - February 5th, 2012, 12:34 pm
    Made my first Texas chili today. I basically riffed on a few recipes I found online. For the chiles, I used dried anchos and guajillos, fried in house-rendered lard I bought from a Mexican grocery, then soaked, de-seeded and pureed. I threw in a few canned chipotles for a hint of smoke. The chili pure was added to onion-garlic paste I slowly browned in some lard. Then added about a cup of fresh brewed, Ethiopian harrar, a spoon or two of Julius Meinl hot chocolate (didn't have Mexican chocolate), dry Mexican oregano and cumin. Used about 4 pounds of beef round that I cut into half-inch in chunks.

    It's been simmering for about 5 hours. Looks and smells heavenly. I'll post a few pics later. I plan on serving with some avocado and shredded Oaxaca cheese.

    I couldn't care less about the Patriots or the Giants. I'm in it for the chili.
    "By the fig, the olive..." Surat Al-Teen, Mecca 95:1"
  • Post #120 - February 5th, 2012, 12:58 pm
    Post #120 - February 5th, 2012, 12:58 pm Post #120 - February 5th, 2012, 12:58 pm
      Chili
      Asian Style Grill-Smoked Wings
      Italian Sausage from Notolli
      3 Meat Sliders
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more