NFT: Game Day Menu

I made pork belly burnt ends om the smoker a few weeks ago, incredible, they were gone in about 10 seconds but I think I could upgrade the sauce.

should have previewed that first.

I haven’t fired up the smoker yet this year but I probably will for the Super Bowl.

Today doing a homemade zouppa toscana - the roux is already going with sausage bacon and mirepoix

Lunch: Roast Poblano, Jack Cheese & Steak Tacos
Dinner: Shrimp & Andouille Jambalaya
Snack: Kind of out of place, but I am going to make a Pizza Rustica (Easter Pie) because I have pretty much all of the ingredients around, and it keeps great for a week in the fridge. Not that it matters, but everything will be low carb. If anyone is interested in how to tweak them low carb, I'd be happy to give details. (it's all pretty obvious tho)

I make my own mixture. Much of it is a rub that has a heavy brown sugar base. I want the sugars to burn and caramelize. Then, I take that same rub and add just a splash of pineapple juice together in a bowl and mix. I get it to a peanut butter consistency. Once you add it to the meat and some heat gets to it, it thins out just a bit more making it perfect.

In comment 15132207 pjcas18 said:

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should have previewed that first.

Omg no. You didn’t need to preview that.

I need new friends. You guys want to be friends?

Basically follow Food Network recipe and use hot sausages and red pepper flakes for a little kick. Some crusty bread and a nice chianti on a chilly January day.

Cabbage, (onions, carrots, and potatoes) dinner, pressure cooked in my new Ninja Foodi. It's supposed to be an easy, one-pot-no-muss-no-fuss meal.

I'm not anywhere close to being as good a cook as many of you are, so my expectations are lower. If my recipe works, great. If not, I'll just focus on the games.

In comment 15132209 smshmth8690 said:

Quote:

Lunch: Roast Poblano, Jack Cheese & Steak Tacos Dinner: Shrimp & Andouille Jambalaya Snack: Kind of out of place, but I am going to make a Pizza Rustica (Easter Pie) because I have pretty much all of the ingredients around, and it keeps great for a week in the fridge. Not that it matters, but everything will be low carb. If anyone is interested in how to tweak them low carb, I'd be happy to give details. (it's all pretty obvious tho)

As you've already learned from JJ, I'm not very sophisticated regarding food, so I'll bite. What are you subbing for the pizza crust and tortillas?

In comment 15132216 djm said:

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In comment 15132207 pjcas18 said: Quote: should have previewed that first. Omg no. You didn’t need to preview that. I need new friends. You guys want to be friends?

funny you should say that.... I always get people calling or texting asking about getting together for a BBQ...because they know.

For burgers, I grind up chuck steaks and also grind in pre-cooked bacon into the mixture. It is like no burger you have had before.

I believe u live fairly close to me in Bay Area?
Will drop by for some of those leftover burnt ends
Buddy of mine is a has a side bbq biz, sent me an overnite for NY
Ribs and what he call a triple pork explosion. Smoked pork loin stuffed with sausage and bacon.

late game will be leftovers converted to a sammich. Pork scnitzel or eggplant parm will be the featured left over. Have a coupla nice hoagy rolls in the freezer.

Brunch was a small production: fritatta of hot italian sausage slices, caramelized onions, sweet peppers, fresh basil, potato and Feta crumbles.

Very nice fritatta combo.

In comment 15132207 pjcas18 said:

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should have previewed that first.

Yeah, those pictures need to be bigger. MUCH bigger!

Melted a big chunk of the beef fat in a pan and sautéed leftover mushrooms and potatoes and ribeye, fried a couple eggs in it, and ate it with a super tangy avocado and citrus salad and an ice cold Peroni. Trying to sneak away from the family now and go to sleep lol ....

pan-seared skinless duck breast with apricot-plum sauce, cracklings, caramelized sweet potato, blistered green beans.

In comment 15132210 EricJ said:

Quote:

I make my own mixture. Much of it is a rub that has a heavy brown sugar base. I want the sugars to burn and caramelize. Then, I take that same rub and add just a splash of pineapple juice together in a bowl and mix. I get it to a peanut butter consistency. Once you add it to the meat and some heat gets to it, it thins out just a bit more making it perfect.

that's kind of what I did. I used a dry rub on the pork belly and it went on the smoker for a 4 or 5 hours (I forget exactly) and then I made some barbecue sauce I found a recipe for and took them off the smoker and put in the grill pan with the barbecue sauce. Loved it, but I thought the sauce was just meh.

I'll keep looking for better sauce recipes. I think the sauce would have been good on brisket burnt ends. not so much pork belly.

In comment 15132310 pjcas18 said:

Quote:

I'll keep looking for better sauce recipes. I think the sauce would have been good on brisket burnt ends. not so much pork belly.

I haven't made burnt ends. I have done a sous vide, then broiled and served on bao buns. The sous vide is done with a marinade which is then reduced to a syrup and added to mayo as a sandwich spread. You could make the mayo without doing the sous vide just by reducing the marinade. And if you didn't want to end up the mayo, you could probably just stop the reduction earlier. Just a thought.

Marinade:
1/2 cup soy sauce
1/2 cup mirin
1/2 cup granulated sugar
2 tablespoons fish sauce
2 whole scallions, roughly chopped
3 medium cloves garlic, roughly chopped
1 (2-inch) chunk ginger, peeled and roughly chopped
2/3 cup mayonnaise

If going all the way to syrup, I'd strain out the solids about halfway through.

Chicken parm. And beer.

In comment 15132328 Bill in UT said:

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In comment 15132310 pjcas18 said: Quote: I'll keep looking for better sauce recipes. I think the sauce would have been good on brisket burnt ends. not so much pork belly. I haven't made burnt ends. I have done a sous vide, then broiled and served on bao buns. The sous vide is done with a marinade which is then reduced to a syrup and added to mayo as a sandwich spread. You could make the mayo without doing the sous vide just by reducing the marinade. And if you didn't want to end up the mayo, you could probably just stop the reduction earlier. Just a thought. Marinade: 1/2 cup soy sauce 1/2 cup mirin 1/2 cup granulated sugar 2 tablespoons fish sauce 2 whole scallions, roughly chopped 3 medium cloves garlic, roughly chopped 1 (2-inch) chunk ginger, peeled and roughly chopped 2/3 cup mayonnaise If going all the way to syrup, I'd strain out the solids about halfway through.

That would reduce down to about 2 Tbs syrup. Be careful not to go too far and have it seize.

dumplings and red cabbage.

Shrimp cocktail for an appetizer.

:yum:

In comment 15132220 Jimmy Googs said:

Quote:

Basically follow Food Network recipe and use hot sausages and red pepper flakes for a little kick. Some crusty bread and a nice chianti on a chilly January day.

I made this a few times at myrecipe.com. With bacon not sausage but I’m sure either works.

In comment 15132233 Bill in UT said:

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In comment 15132209 smshmth8690 said: Quote: Lunch: Roast Poblano, Jack Cheese & Steak Tacos Dinner: Shrimp & Andouille Jambalaya Snack: Kind of out of place, but I am going to make a Pizza Rustica (Easter Pie) because I have pretty much all of the ingredients around, and it keeps great for a week in the fridge. Not that it matters, but everything will be low carb. If anyone is interested in how to tweak them low carb, I'd be happy to give details. (it's all pretty obvious tho) As you've already learned from JJ, I'm not very sophisticated regarding food, so I'll bite. What are you subbing for the pizza crust and tortillas?

I'm cheating on the tortillas. There is a company, Mr. Tortilla, that makes low carb tortillas. They aren't corn, but they are pretty good. For the pizza crust, I'm making it like a cheesecake, using almond flour, grated parmesan, and melted butter. It's going in the oven now. Needs to bake for almost 2 hours.

To make up for the cheat months I had early in lockdown.

Chicken park sandwich from Lena’s (just opened on 2nd and 62nd for any one near me. Made side linguini with some olive oil and grated park as a side.

In comment 15132203 pjcas18 said:

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I made pork belly burnt ends om the smoker a few weeks ago, incredible, they were gone in about 10 seconds but I think I could upgrade the sauce.

That shit looks insane pj. Can you look into making a cologne out of it? Thanks in advance.

Fresh sweet sausage and french bread rolls from Nicolo's in Montclair. Gonna brown the sausage on the grill at halftime, then cut it up and add to onions and peppers with olive oil to bake. Pretty pumped

In comment 15132349 djm said:

Quote:

In comment 15132220 Jimmy Googs said: Quote: Basically follow Food Network recipe and use hot sausages and red pepper flakes for a little kick. Some crusty bread and a nice chianti on a chilly January day. I made this a few times at myrecipe.com. With bacon not sausage but I’m sure either works.

Yes DJM. I have used think cut bacon too although I like the spicy sausage better.

A variant of Holuski. Traditionally this is meatless but football really calls for meat.

Cabbage, keilbasa, onions, with wide egg noodles. A touch of bacon and some saurkraut too. Lots of toasted caraway seeds. Dark rye bread.

In comment 15132560 chopperhatch said:

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Fresh sweet sausage and french bread rolls from Nicolo's in Montclair. Gonna brown the sausage on the grill at halftime, then cut it up and add to onions and peppers with olive oil to bake. Pretty pumped

I make a sausage and peppers onions that is insanely good. I add in diced tomatoes, Marsala wine and other Italian herbs. Forget about it...nice change from the traditional version, which is fine in and of itself.

In comment 15132986 djm said:

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In comment 15132560 chopperhatch said: Quote: Fresh sweet sausage and french bread rolls from Nicolo's in Montclair. Gonna brown the sausage on the grill at halftime, then cut it up and add to onions and peppers with olive oil to bake. Pretty pumped I make a sausage and peppers onions that is insanely good. I add in diced tomatoes, Marsala wine and other Italian herbs. Forget about it...nice change from the traditional version, which is fine in and of itself.

Yea I dont do much of anything to it. I simmer the S,P &O in some good extra virgin because Nic's bread is nuts.

I also tried the tomato thing before and wasnt a fan of the acid it added.

In comment 15132248 Payasdaddy said:

Quote:

I believe u live fairly close to me in Bay Area? Will drop by for some of those leftover burnt ends Buddy of mine is a has a side bbq biz, sent me an overnite for NY Ribs and what he call a triple pork explosion. Smoked pork loin stuffed with sausage and bacon.

I live in metro Boston and my door is always open (well not literally but almost). my older two are freshmen in college and I haven't learned to adjust portions yet so we always have a ton of food (when I cook).

In comment 15133121 chopperhatch said:

Quote:

In comment 15132986 djm said: Quote: In comment 15132560 chopperhatch said: Quote: Fresh sweet sausage and french bread rolls from Nicolo's in Montclair. Gonna brown the sausage on the grill at halftime, then cut it up and add to onions and peppers with olive oil to bake. Pretty pumped I make a sausage and peppers onions that is insanely good. I add in diced tomatoes, Marsala wine and other Italian herbs. Forget about it...nice change from the traditional version, which is fine in and of itself. Yea I dont do much of anything to it. I simmer the S,P &O in some good extra virgin because Nic's bread is nuts. I also tried the tomato thing before and wasnt a fan of the acid it added.

YEah I can see both sides. I love the regular version too, let the sausage flavor rule, nothing wrong there. I love adding garlic to the peppers and onions for 2 minutes or so.. and this new version with the marsala sweetness contrast works nicely.

and peppers, the only *new* thing I've done with it is I tried using roasted red peppers once instead of traditional peppers (bell or other).

I loved it, but that time I baked it more like a casserole and made sausage and pepper subs.

My go to in the summer is bratwurst, peppers, onions and potatoes. the potatoes are such a unique flavor and texture people always comment on "wow I never though to add potatoes to it but they're so good in it)