What's for Dinner? #126 (Super Bowl Edition) [old]
- steve h. Jan 31, 2012 03:39 PM
Time to move on. 300+ excellent posts and photos need to move over a bit and allow for more deliciousness and maybe some football food.
Tonight's meal will be cheeseburgers made from house-ground chuck topped by Land O' Lakes white American cheese. Martin's potato rolls will be the delivery mechanism. There will be cole slaw on the side and cold beer on the counter. Deb insists that NCIS be on the plasma but I'm switching back to ESPN the second she goes to sleep.
We're still evolving the Super Bowl menu. Suffice to say it will be populated by lots of finger foods. I'll keep you posted.
Linda Whit needs to step up and present betting terms for the game because I'm a Giants fan and she's not.
The ball is in your court, Linda :-)
Once a year, I make this. Can't seem to get away with anything else for the Superbowl. It's the best chili and worth the trouble once a year. I do a "loaded" garlic cheese bread with it. Thank goodness it's only once a year....
1 tbs cumin seeds
1 1/2 tsp coriander seeds
1 tbs dried oregano
3 tbs vegetable oil
3 lb beef chuck, cut into 1/2 inch cubes
1 medium yellow onion, chopped
8 cloves garlic, chopped
5 fresh jalapenos (preferably red), stemmed, seeded and chopped
3 tbs masa harina
2 tbs ground pasilla chile powder
2 lbs tomatoes (fresh or canned), seeded and chopped
1 dried chipotle
1 dried new mexico chile
1 bottle (12 oz.) dark beer,
1 oz. unsweetened chocolate
4 cups water or homemade or low-salt canned chicken broth
Toast the cumin and coriander in a small skillet over low heat and grind in a spice grinder. In a large, heavy Dutch oven or stockpot, heat the oil until very hot. Brown the meat in the oil in batches (add more oil as needed), being careful not to crowd the pan or the meat will stew in its own juices and not brown. Transfer the browned meat from the pan to a plate lined with paper towels. To the same skillet, add the onion, garlic, jalapenos, masa harina, pasilla powder, the toasted ground cumin and coriander and dried oregano. Stir over medium-high heat until the onion begins to soften, 5 to 8 minutes. Return the meat to the skillet; add the tomatoes, whole dried chiles, beer, chocolate and water or stock. Simmer on very low heat until the meat is fork-tender, about 2 hours. Remove the whole chiles before serving,
It is very evil stuff. Think garlic bread with the toppings found on loaded potato skins. I make twice as much as I think I should and it is all gone. Softened butter, some mayo, puréed garlic and grated cheddar, spread on that soft kind of Italian bread, then sprinkled with bacon and green onion. Bake until bubbly. I modify it sometimes for Italian food using diced pepperoni, mozzarella, and black olives. Obviously not something for every day!
Last night's dinner wasn't as great as I had hoped. The mussels from Radically Simple just didn't live up to what I was hoping they would be, but fortunately the homemade caesar salad courtesy of the BF somewhat made up for it. Tonight, the boy was out and it was a snowy walk home, so I decided soup would be in order. I tried the pork dumpling soup from Mighty Spice. The broth was amazing, but the pork meatballs just didn't quite do it for me. Hopefully tomorrow will be a bit better!
LOL Steve! Funny how you didn't mention the OTHER team in your challenge bet! How about a New England Cookbook from me if your team wins, and a New York Cookbook from you if the Patriots whup your team's collective butts? ;-)
This is the definitive New England cookbook by Brooke Dojny: http://www.amazon.com/New-England-Coo...
And this seems to get good reviews for recipes from those meager NYC restaurants. ;-) http://www.amazon.com/New-York-Cookbo...
Your mission, should you choose to accept it, Steve, is quite simply to accept the challenge from the thrown gauntlet that is now at your feet. :-)
Now - as for MY dinner tonight? I made a pork panino with leftover pork tenderloin from a few nights ago, caramelized onion, roasted red peppers, and garlic-herb cheese. I cut a large hunk of Italian bread and squarshed it down with my grill press on the grill pan. It's messy, but it's really good! Potato chips and a tall glass of milk alongside, and Glee! on the tube for me...it's Michael Jackson tribute! (Yes, I'm a Gleek - so sue me!)
re: steve h.
Hardcover or paperback, it makes no never mind to me. (The Dojny book *is* softcover, so that's what you'd get *if*...).
And yes. Glee. (I like musicals.) Milk. (It's good for you and it's a school night.) And Michael Jackson. (He was an incredible artist when he was artiste'ing.)
And I think I'll not discuss what happened to Marcellus. :::Ahem:::: Oh - your lawyers can contact me directly via EMail. (I don't need no stinkin' lawyers!) :-)
Oh - a P.S. Dojny's cookbook has SEVERAL versions of New England clam chowder. Obviously the better version of our two locale chowders. :-P
If you go to Rhode Island, the smallest state in New England, you may find this more obscure clear style but possibly the best chowder in New England.
My family spent summers on Narragansett Bay, and on weekends if it was low tide my father would go clamming for quohags ( a hard shell clam) and little necks (a tiny version eaten raw) and my mother would make this chowder. Of course being the brats we were my brother and I wouldn't touch the stuff. Stupid kids.
There are many, many types of chowder but three versions of clam chowder get the most press: New England Clam (Quahog) Chowder; Manhattan Clam Chowder; and Rhode Island Clam Chowder.
According to Jasper White, a New England seafood legend, the New England version has a creamy broth, clams, potatoes, onion, celery and salt pork or bacon. The Rhode Island style features clams, bacon, potatoes, onions, celery and herbs in a clear broth. It's served with a pitcher of warm milk on the side if you care to use it. The Manhattan Red Clam Chowder has a spicy red briny clam broth, chunks of green peppers, carrots, tomatoes (naturally), celery, onions, potatoes and clams.
I 'm not a chowder bigot, I love them all.
Jasper White has a string of restaurants called Summer Shack. I know there are outposts in Boston and Cambridge. Maybe do a Google search to see if there is one near your hotel.
Edited to add: If you make your way to Manhattan, a pan roast at the Oyster Bar in Grand Central Terminal is pretty good. I go for the oyster/clam combo while sitting at the bar (no table!). I wouldn't bother eating anything else there.
It was one hell of a game. Brady and the Pats were tough as nails. Eli and company were just a tad better today.Belichick and Coughlin are two of the best coaches in football.
Instead of a book, maybe donate a few bucks to your local animal shelter in my name. I'll do the same down here in your name.