lamb spiedies, german potato salad, fresh key west pink shrimp in a beer/shallot/garlic boil, cold broccoli salad/bacon- I'm sure the woman will make dessert.
Small crowd at my condo and taking Monday off to play golf.
have kind of morphed over the years into all Mexican food. Not sure why, except to match up with the sangria, but it's become a tradition. Usually snacks of chips, salsa, guac, loaded nachos w/cheese etc, with an entre of enchiladas, rice & beans and a small salad. This year it's fajitas instead.
- Ranch dips and fresh veggies
- Seasoned pretzels
- Pizza bombs
- Chicken satay
- Bacon-wrapped and stuffed jalapenos
And the mainstay - cocktail weenies!
For Thanksgiving, my 5 year old daughter had to write what she was thankful for on the day they had their Thanksgiving Lunch.
Her answer was "tiny hotdogs". Still on my fridge.
We'll be at Disney World for the SB and the rest of the week.
Anybody have suggestions for where to watch/eat at Port Orleans for the SB?
Have fun at Disney World, Britt! We were there last week. I hope you enjoy better weather than we had -- on 3 of our 5 park days, the high was in the low/mid 50s, and the other two topped out in the 60s I think.
Let me know if you want any hot takes on rides and attractions!
Kansas City - Pulled Pork (using the crock pot instead of the smoker, although I'll likely throw the but on the grill with a smoker box to start)
San Francisco - Crab Rangoon
Miami - Cuban Sandwich in a ring form
Will also have Buffalo wings and some other sides, but those are the main options.
- Ranch dips and fresh veggies
- Seasoned pretzels
- Pizza bombs
- Chicken satay
- Bacon-wrapped and stuffed jalapenos
And the mainstay - cocktail weenies!
For Thanksgiving, my 5 year old daughter had to write what she was thankful for on the day they had their Thanksgiving Lunch.
Her answer was "tiny hotdogs". Still on my fridge.
We'll be at Disney World for the SB and the rest of the week.
Anybody have suggestions for where to watch/eat at Port Orleans for the SB?
The hotels very often have big screen projectors that they show Disney movies on in the evening. If the Super Bowl was on ABC or ESPN, I would say they would probably show it on that. Unsure with it being on Fox, but it wouldn't hurt to ask.
If not, you can take a boat shuttle to Disney Springs. They have plenty of restaurants/bars that should be showing the game. They also have an ESPN club in the Disney area, and other local sports bars.
My 5 year old son is cognizant of and excited for the game.
I'm going to make some Greek lamb meatballs, which are one of his absolute favorites. He just demolishes them.
Probably just those and perhaps a small charcuterie board.
That’s awesome. My son was 4 during the 2007 SB run and 8 during the 2011 run. Incredible memories. Hopefully Coach Judge will bring to you some similar memories ....
(And make sure to take a few pics of him crushing those meatballs, it goes quick ... he’s 16 now and his focus is more on hanging with his buddies and chasing girls lol).
I have had massive work done to my house and am living in an AirBNB for the last 3 weeks. Sunday is the day we can start bringing my stuff back (although there is no TV or furniture) as that will be brought back Monday.
So I will keep it simple. Once I get most of my stuff back I am going to the Airbnb and probably order a couple of dozen wings from Anthony's Coal Fired Pizza (Love those things) and then a Pizza (Broccoli Rabe/Sausage or the Pauli's pie Meatballs, Sausage and Hot Peppers)
Get doordash or one of the services to deliver. Might need to run to the local store for beer.
I'll admit I'm a very good cook and can make basically anything, but my attempts at nachos have been nothing to write home about. Put the chips in the oven then cover with cheese and toppings, it doesn't melt enough. Put the cheese in the oven with the chips, and it melts to the point where it hardens on the chips. Can't find that sweet spot that most Mexican places tend to do so well.
We do multiple varieties of each - usually Buffalo, BBQ, and lime-cilantro for the wings and Texas red (beef chunks, no tomatoes or beans, and fresh paste made from dried chile pods rather than chili powder) and "regular" (ground beef, beans, tomato paste, mild, because that's what the wife and kids like) for the chili. We did Caribbean wings last year, with a jerk-like marinade and a mango salsa, and I loved them but they were too hot for most.
A few years back we went to a SB party at an acquaintance's house and he made white clam pizzas. Those were excellent.
I'll admit I'm a very good cook and can make basically anything, but my attempts at nachos have been nothing to write home about. Put the chips in the oven then cover with cheese and toppings, it doesn't melt enough. Put the cheese in the oven with the chips, and it melts to the point where it hardens on the chips. Can't find that sweet spot that most Mexican places tend to do so well.
Keep the temperature in the oven low, like 200 degrees, and cheese hardening shouldn't be a problem.
I'll admit I'm a very good cook and can make basically anything, but my attempts at nachos have been nothing to write home about. Put the chips in the oven then cover with cheese and toppings, it doesn't melt enough. Put the cheese in the oven with the chips, and it melts to the point where it hardens on the chips. Can't find that sweet spot that most Mexican places tend to do so well.
Can't you use the broiler to melt the cheese after you have the chips at the crisp you want them?
so I tend to go with a variety of toppings - usually some chili, sour cream and cheese.
I'm not a fan of the queso because while you do get it liquid, it tends to make the nachos soggy.
I've put it under the broiler, but even on low my oven is a blast furnace, so you're either too far away from the chips or close to the point where they're burning.
I haven't tried low heat though, so that's my next stop.
buddies and i are doing the weekend debasing ourselves at joe beef and au pied du cochon in montreal and probably would be fine with just celery, but alas that's not fun. separately if anyone has guidance on montreal strip clubs i'd be all ears.
Well I have plenty of leftover chili - the recipe I posted on the Â
last chili thread, so the question is simply the "go withs".
I am making a pureed "orange soup" which today consists of butternut squash, sweet potatoes, carrots, onion, rutabaga, garlic, ginger and Indian curry powder.
And I am contemplating preparing a crudites plate with a "Bagna Cauda" hit dip as an appetizer platter. Haven't done anything with anchovies in a while, and it's been 40 years since I last made a Bagna Cauda. The dipping vegetables will be whatever looks good in the market today: cauliflower, broccoli, asparagus, snow peas, radishes, jicama, cherry tomatoes, etc about 5 different types.
I just looked up Marcella Hazan's Bagna Cauda and it's clearly NOT the type I am looking for as it's evoo based and I want to make the creamy one, so I'll work off the recipe attached below which calls for heavy cream and no olive oil whatsoever. Garlic, anchovies, cream and perhaps butter, heated through and pureed is where I am going with this BC. Bagna Cauda with Cream - ( New Window )
last chili thread, so the question is simply the "go withs".
I am making a pureed "orange soup" which today consists of butternut squash, sweet potatoes, carrots, onion, rutabaga, garlic, ginger and Indian curry powder.
And I am contemplating preparing a crudites plate with a "Bagna Cauda" hit dip as an appetizer platter. Haven't done anything with anchovies in a while, and it's been 40 years since I last made a Bagna Cauda. The dipping vegetables will be whatever looks good in the market today: cauliflower, broccoli, asparagus, snow peas, radishes, jicama, cherry tomatoes, etc about 5 different types.
I just looked up Marcella Hazan's Bagna Cauda and it's clearly NOT the type I am looking for as it's evoo based and I want to make the creamy one, so I'll work off the recipe attached below which calls for heavy cream and no olive oil whatsoever. Garlic, anchovies, cream and perhaps butter, heated through and pureed is where I am going with this BC. Bagna Cauda with Cream - ( New Window )
I haven't made it often, but the couple of times I did it had both oil and cream (in one instance, milk not cream). I thought the oil was considered necessary to carry the flavor of the garlic evenly throughout the dish.
Are you going to be keeping it warm? That's my other lasting impression from that dish, was that once it got cold it was completely different (and much less tasty).
JCN yes I plan to keep a small pot of it on a very low fire. Â
And dip into that with a soup bowl of vegetables every 10-20 minutes.
Your memory of it is at least as good as mine, it needs to be served warm (not hot!)
I think the original recipe O used and loved did indeed have both cream and evoo in it... It was from a book title Italian Regional Cooking and it was a really, really good one that I gave away to a fellow chef years ago.
If you know a good source of a BG recipe with EVOO and cream together I'd appreciate it.
The pureed orange soup came out great, gonna be a spicy day of noshing and eating.
JCN - I am one lazy asshole and the webz is amazing! Â
to Ada Boni's, and it calls for garlic cloves to be simmered in milk until soft enough to mash into a paste, which then has the anchovies, butter, and evoo whisked into it.
I’m thinking of making sweet and sour meatballs. Made them for the first time last month and they were awesome but one change i will make next time is I’m not going to brown them in the oven for as long, prior to the crock pot.
Making baked wings with Alabama white sauce and honey/sriracha, chunky guac, tomato tart on puff pastry, chilled grilled portobello in a vinaigrette, cheese/meat tray, salsa/chips, smoked salmon tacos, short rib taco, chicken and sour cream enchiladas, black bean and grilled corn salad, Bailey's cheesecake, and Costco cookies. Cooking's spread out over 4 days so I don't get too swamped Sunday. Some choices due to having wives over.
2 pounds shrimp. pablano peppers, red peppers, garlic, bok choy (stalks), yellow onions, sweet potatoes, cayenne pepper, eggs, and panko, and Paul Prudhomme seafood magic (or Old Bey or whatever spices you like on shrimp).
measurements not exact****
roast sweet potato (4 ounces) and about 5 raw shrimp - use fod processor to create a paste.
sweat vegetables and add spices, cover, add more spice and little butter. the trick is to scrape the pan and cook veggies down. take offf stove - let veggies cool
add 2 pounds of chopped raw shrimp, sweet potato & shrimp paste, egg, and panko (consistency to make patties)
chill in fridge for a couple hours. use a saute pan with light olive oil or peanut oil. brown patties on one side, finish in oven at 350 degrees - 15 minutes or so.
to Ada Boni's, and it calls for garlic cloves to be simmered in milk until soft enough to mash into a paste, which then has the anchovies, butter, and evoo whisked into it.
Seems worth a shot. Bagna Cauda hot dip for vegetables - ( New Window )
That one sounds good. I haven't made this recipe but I visited someone who made it with some grilled vegetables and it was quite good.
I know I've made a few dishes where the garlic was either roasted or simmered in milk before mashing in an attempt to both soften and temper the flavor.
This thread's officially making me hungry. Thinking about this recipe has me jonesing for some pasta con sarde...
I must admit, given the pesky need to keep Bagna Cauda warm, I am considering making a BC-Skordalia hybrid instead to serve tepid... Basically a Skordalia made with milk poached or microwaved garlic cloves and anchovies.
Best of both worlds? I haven't made Skordalia or Aioli in decades, either!
Already picked up broccoli, sugar snap peas, daikon radish, various color sweet bell peppers and extra carrots for the dipping veggies. Might add fennel, too.
But throw away those recipes - if you mix potatoes, you deserve the glue you're going to get. They're OK as far as the ingredients are concerned, but to make a good skordalia you're either crushing with a potato masher or using a ricer (this is the way to go).
Start with russets, and make sure you steep the crushed garlic in oil for at least an hour or two before you combine, to give the garlic a chance to infuse the oil (you can also cook it a bit on very low heat, like a 200F oven for an hour). Last thing you want to do is brown it though.
Goes great with grilled veggies or anything from the sea, in particular fried salted cod.
I'm going to make some Greek lamb meatballs, which are one of his absolute favorites. He just demolishes them.
Probably just those and perhaps a small charcuterie board.
Small crowd at my condo and taking Monday off to play golf.
- Ranch dips and fresh veggies
- Seasoned pretzels
- Pizza bombs
- Chicken satay
- Bacon-wrapped and stuffed jalapenos
And the mainstay - cocktail weenies!
- Ranch dips and fresh veggies
- Seasoned pretzels
- Pizza bombs
- Chicken satay
- Bacon-wrapped and stuffed jalapenos
And the mainstay - cocktail weenies!
For Thanksgiving, my 5 year old daughter had to write what she was thankful for on the day they had their Thanksgiving Lunch.
Her answer was "tiny hotdogs". Still on my fridge.
We'll be at Disney World for the SB and the rest of the week.
Anybody have suggestions for where to watch/eat at Port Orleans for the SB?
They all sound good. Nothing special here.
Great show. Enjoy
Quote:
free chili.
- Ranch dips and fresh veggies
- Seasoned pretzels
- Pizza bombs
- Chicken satay
- Bacon-wrapped and stuffed jalapenos
And the mainstay - cocktail weenies!
For Thanksgiving, my 5 year old daughter had to write what she was thankful for on the day they had their Thanksgiving Lunch.
Her answer was "tiny hotdogs". Still on my fridge.
We'll be at Disney World for the SB and the rest of the week.
Anybody have suggestions for where to watch/eat at Port Orleans for the SB?
Have fun at Disney World, Britt! We were there last week. I hope you enjoy better weather than we had -- on 3 of our 5 park days, the high was in the low/mid 50s, and the other two topped out in the 60s I think.
Let me know if you want any hot takes on rides and attractions!
Kansas City - Pulled Pork (using the crock pot instead of the smoker, although I'll likely throw the but on the grill with a smoker box to start)
San Francisco - Crab Rangoon
Miami - Cuban Sandwich in a ring form
Will also have Buffalo wings and some other sides, but those are the main options.
Quote:
free chili.
- Ranch dips and fresh veggies
- Seasoned pretzels
- Pizza bombs
- Chicken satay
- Bacon-wrapped and stuffed jalapenos
And the mainstay - cocktail weenies!
For Thanksgiving, my 5 year old daughter had to write what she was thankful for on the day they had their Thanksgiving Lunch.
Her answer was "tiny hotdogs". Still on my fridge.
We'll be at Disney World for the SB and the rest of the week.
Anybody have suggestions for where to watch/eat at Port Orleans for the SB?
It's been years, (15) but I loved the fried chicken, and red beans & rice at Port Orleans.
Hot Italian sausage
Chicken nachos
Various dips
Beer
There's only going to be 5 of us but each person wants different stuff
My wife doesn't like wings or sausage
My kids don't like sausage
My dad doesn't like wings
just curious what cheese do you prefer for the stuffing?
Quote:
free chili.
- Ranch dips and fresh veggies
- Seasoned pretzels
- Pizza bombs
- Chicken satay
- Bacon-wrapped and stuffed jalapenos
And the mainstay - cocktail weenies!
For Thanksgiving, my 5 year old daughter had to write what she was thankful for on the day they had their Thanksgiving Lunch.
Her answer was "tiny hotdogs". Still on my fridge.
We'll be at Disney World for the SB and the rest of the week.
Anybody have suggestions for where to watch/eat at Port Orleans for the SB?
The hotels very often have big screen projectors that they show Disney movies on in the evening. If the Super Bowl was on ABC or ESPN, I would say they would probably show it on that. Unsure with it being on Fox, but it wouldn't hurt to ask.
If not, you can take a boat shuttle to Disney Springs. They have plenty of restaurants/bars that should be showing the game. They also have an ESPN club in the Disney area, and other local sports bars.
I'm going to make some Greek lamb meatballs, which are one of his absolute favorites. He just demolishes them.
Probably just those and perhaps a small charcuterie board.
That’s awesome. My son was 4 during the 2007 SB run and 8 during the 2011 run. Incredible memories. Hopefully Coach Judge will bring to you some similar memories ....
(And make sure to take a few pics of him crushing those meatballs, it goes quick ... he’s 16 now and his focus is more on hanging with his buddies and chasing girls lol).
So I will keep it simple. Once I get most of my stuff back I am going to the Airbnb and probably order a couple of dozen wings from Anthony's Coal Fired Pizza (Love those things) and then a Pizza (Broccoli Rabe/Sausage or the Pauli's pie Meatballs, Sausage and Hot Peppers)
Get doordash or one of the services to deliver. Might need to run to the local store for beer.
A few years back we went to a SB party at an acquaintance's house and he made white clam pizzas. Those were excellent.
Keep the temperature in the oven low, like 200 degrees, and cheese hardening shouldn't be a problem.
Can't you use the broiler to melt the cheese after you have the chips at the crisp you want them?
I'm not a fan of the queso because while you do get it liquid, it tends to make the nachos soggy.
I've put it under the broiler, but even on low my oven is a blast furnace, so you're either too far away from the chips or close to the point where they're burning.
I haven't tried low heat though, so that's my next stop.
I am making a pureed "orange soup" which today consists of butternut squash, sweet potatoes, carrots, onion, rutabaga, garlic, ginger and Indian curry powder.
And I am contemplating preparing a crudites plate with a "Bagna Cauda" hit dip as an appetizer platter. Haven't done anything with anchovies in a while, and it's been 40 years since I last made a Bagna Cauda. The dipping vegetables will be whatever looks good in the market today: cauliflower, broccoli, asparagus, snow peas, radishes, jicama, cherry tomatoes, etc about 5 different types.
I just looked up Marcella Hazan's Bagna Cauda and it's clearly NOT the type I am looking for as it's evoo based and I want to make the creamy one, so I'll work off the recipe attached below which calls for heavy cream and no olive oil whatsoever. Garlic, anchovies, cream and perhaps butter, heated through and pureed is where I am going with this BC.
Bagna Cauda with Cream - ( New Window )
I don't want to make my wife spend all day in the kitchen, so I suggested easy stuff.
I am making a pureed "orange soup" which today consists of butternut squash, sweet potatoes, carrots, onion, rutabaga, garlic, ginger and Indian curry powder.
And I am contemplating preparing a crudites plate with a "Bagna Cauda" hit dip as an appetizer platter. Haven't done anything with anchovies in a while, and it's been 40 years since I last made a Bagna Cauda. The dipping vegetables will be whatever looks good in the market today: cauliflower, broccoli, asparagus, snow peas, radishes, jicama, cherry tomatoes, etc about 5 different types.
I just looked up Marcella Hazan's Bagna Cauda and it's clearly NOT the type I am looking for as it's evoo based and I want to make the creamy one, so I'll work off the recipe attached below which calls for heavy cream and no olive oil whatsoever. Garlic, anchovies, cream and perhaps butter, heated through and pureed is where I am going with this BC. Bagna Cauda with Cream - ( New Window )
I haven't made it often, but the couple of times I did it had both oil and cream (in one instance, milk not cream). I thought the oil was considered necessary to carry the flavor of the garlic evenly throughout the dish.
Are you going to be keeping it warm? That's my other lasting impression from that dish, was that once it got cold it was completely different (and much less tasty).
Your memory of it is at least as good as mine, it needs to be served warm (not hot!)
I think the original recipe O used and loved did indeed have both cream and evoo in it... It was from a book title Italian Regional Cooking and it was a really, really good one that I gave away to a fellow chef years ago.
If you know a good source of a BG recipe with EVOO and cream together I'd appreciate it.
The pureed orange soup came out great, gonna be a spicy day of noshing and eating.
Italian Regional Cooking by Ada Boni.
Italian Regional Cooking (used) - ( New Window )
Quote:
- Bacon-wrapped and stuffed jalapenos
just curious what cheese do you prefer for the stuffing?
I usually use Monterey Jack. You want a cheese that has some flavor but also melts evenly. I found cheddar was too clumpy and mozz was too bland.
Why don't you try Provel and tell us how it comes out:)
Sex who?!
There was one that used curry and cinnamon which I thought came out great.
Seems worth a shot.
Bagna Cauda hot dip for vegetables - ( New Window )
Link - ( New Window )
Go Chiefs!!!!!
All the best to you Micky. Hope you feel better soon.
May G-d be with you in your fight Micky. Feel better!
Making baked wings with Alabama white sauce and honey/sriracha, chunky guac, tomato tart on puff pastry, chilled grilled portobello in a vinaigrette, cheese/meat tray, salsa/chips, smoked salmon tacos, short rib taco, chicken and sour cream enchiladas, black bean and grilled corn salad, Bailey's cheesecake, and Costco cookies. Cooking's spread out over 4 days so I don't get too swamped Sunday. Some choices due to having wives over.
measurements not exact****
roast sweet potato (4 ounces) and about 5 raw shrimp - use fod processor to create a paste.
sweat vegetables and add spices, cover, add more spice and little butter. the trick is to scrape the pan and cook veggies down. take offf stove - let veggies cool
add 2 pounds of chopped raw shrimp, sweet potato & shrimp paste, egg, and panko (consistency to make patties)
chill in fridge for a couple hours. use a saute pan with light olive oil or peanut oil. brown patties on one side, finish in oven at 350 degrees - 15 minutes or so.
That’s rough, hang in there
Seems worth a shot. Bagna Cauda hot dip for vegetables - ( New Window )
That one sounds good. I haven't made this recipe but I visited someone who made it with some grilled vegetables and it was quite good.
https://www.seriouseats.com/recipes/2018/03/bagna-cauda-northern-italian-anchovy-garlic-dip.html
I know I've made a few dishes where the garlic was either roasted or simmered in milk before mashing in an attempt to both soften and temper the flavor.
This thread's officially making me hungry. Thinking about this recipe has me jonesing for some pasta con sarde...
Best of both worlds? I haven't made Skordalia or Aioli in decades, either!
Already picked up broccoli, sugar snap peas, daikon radish, various color sweet bell peppers and extra carrots for the dipping veggies. Might add fennel, too.
Too old to eat chips, dammit.
Link - ( New Window )
3 Skordalia Recipes - ( New Window )
But throw away those recipes - if you mix potatoes, you deserve the glue you're going to get. They're OK as far as the ingredients are concerned, but to make a good skordalia you're either crushing with a potato masher or using a ricer (this is the way to go).
Start with russets, and make sure you steep the crushed garlic in oil for at least an hour or two before you combine, to give the garlic a chance to infuse the oil (you can also cook it a bit on very low heat, like a 200F oven for an hour). Last thing you want to do is brown it though.
Goes great with grilled veggies or anything from the sea, in particular fried salted cod.