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Sep 7, 2013 05:10 AM

What's for Dinner #243 - The Start of Football Season edition! [Through Sept. 12, 2013]

Are You Ready For Some Football????? American football, that is. Frizzle's football is something else entirely. :-)

Yesterday and today's weather in New England (at least this morning) is *perfect* football weather, although I know it was very hot in Denver a few days ago for the first game of the season.

So - is it football food for you this weekend? Or are you still battling the heat and can't even think about stews and chili for dinner yet?

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  1. As for me, dinner tonight will be what I had planned to make last night......if I hadn't been so tired from walking around the antique show.

    I picked up some organic ground lamb at Wegmans earlier this week, so a lamb burger will be on the menu. I'm not sure how I want to take this, being my first lamb burger. RIght now, I'm thinking i'll season the lamb with some za'atar and extra ground sumac, mince a shallot and add that to the mix and grill it up. Goat cheese and arugula for the toppings.

    Side dish - probably a salad of some sort. Subject to change depending on my mood.

    17 Replies
    1. re: LindaWhit

      We made our first lamb burgers on the grill last weekend. They came pre-seasoned from spendy butcher shop with mint and rosemary. Had them on ciabatta with feta and red onion. I'm sure you'll nail it!

      1. re: Berheenia

        I was thinking of using some rosemary from my plant outside (I don't think it would have been affected by the chilly temps overnight these past few nights). But now that I've got za'atar and ground sumac on the brain, I'll probably go that way for my first go-round. :-)

      2. re: LindaWhit

        LW, those lamb burgers sound great! If you have any Cavender's you could sprinkle that on the meat as well. I really like the sound of pairing the burgers with the slight tang of goat cheese and the peppery bite of arugula. Good thinking.

        Any ideas on what direction you will be going in with the wine? If you are having wine, that is. :-)

        1. re: Fowler

          Cavendar's is great stuff, it works great with lamb.

          1. re: fldhkybnva

            You bet. And I was thrilled when they finally came out with a salt-free version. That is the only one I use now.

            1. re: Fowler

              Oh yea, I do have that one as well though as with other salt-free things I feel like it's missing something. I think it's still in the cabinet, I should pull it out and try it again as the current shaker of the regular is nearly empty.

              1. re: fldhkybnva

                I still usually (but not always) use some salt when using the salt-free Cavender's. I just like to control the amount and type of salt I am using when adding the seasoning. I typically want more of the spice flavor and less of the saltiness of the original Cavender's.

              2. re: Fowler

                OK, you encouraged me to pull it out. I am suffering from serious sodium related water retention and so I thought it probably was a bad idea to go crazy sprinkling the regular Cavendar's around, so I used the salt-free version for a swordfish steak tonight and it was great. Thanks for saving me a few grams of sodium.

            2. re: Fowler

              No Cavenders. I'm not sure I've heard of it before. (Just went a'Googling - nope, haven't see it before.)

              As for wine - yes, there will be some. :-) I'm sure I *should* go with a red, but I'm leaning towards a South African white I picked up at Wegmans.

              1. re: Fowler

                Blast from the past! My dad and brother used to douse *everything* in Cavender's : -).

                Last night's WFD was last minute but classic: gigante beef t'loins on the bbq, corn on the cob and my tricolor coleslaw (purple and green cabbage with shredded carrot for good measure). So satisfying.

              2. re: LindaWhit

                Some sort of tzatziki-ish concoction as a sauce, perhaps?

                Or oregano, mint, thyme into the patty? Those make lamb pretty magical.

                1. re: linguafood

                  I was debating a sauce of some type, lingua. I *do* have some CSA cukes I could use. Still debating. A sliced very large cherry tomato *will* go on the burger with the goat cheese and arugula.

                  The za'atar already has thyme in it, so I don't want to add more (although for my taste, it doesn't have enough ground sumac, which is why I'll add more). I do have some fresh parsley I can mince up and add to the patty, so that's a good probability.

                  1. re: LindaWhit

                    When we made them we were trying to copy the lamb burger at the Breslin Hotel in NYC.. it also has a cumin mayo. Here is a picture of the one at the hotel. Before baby this was Sunday Brunch for my son and DIL. I want one right now!

                2. re: LindaWhit

                  OK, final menu:

                  About 1/3 lb. lamb burger, mixed with about 1 Tbsp. finely minced shallot, 1/2 Tbsp. finely minced parsley, 2 tsp. za'atar and 1/2 tsp. ground sumac. Let the thick patty rest in the fridge for awhile, then took it out and drizzled it with olive oil and grilled it on the grill pan to medium.

                  Meanwhile, while it was resting in the fridge, I made a form of tzatziki with half a small peeled and seeded cucumber, finely chopped, and mixed with a heaping Tbsp. of sour cream (didn't have any Greek yogurt), a bit of minced garlic, a teeny-tiny pinch of dried dill, a hefty amount of ground pepper, and some dried fine herbes. It held together well and didn't get watery.

                  That went on the bottom of the bun (which was a very lightly toasted English muffin, which was all I had, but will need to change), the lamb burger, then topped with goat cheese and a few leaves of arugula.

                  Side salad was romaine lettuce, CSA radishes, CSA chopped cukes, drizzled with homemade buttermilk ranch dressing.

                  Dessert will be homemade peach & black plum crisp topped with some ice cream. I used this recipe (but I added some ground ginger):

                  Verdict on the lamb burger: YUM. :-)

                  And yes. There was wine. It's close to the end of my vacation, so there was no question.

                  1. re: LindaWhit

                    Yum. That sounds like a great burger

                    1. re: LindaWhit

                      I just looked at the picture that had, and my crust doesn't look ANYTHING like that! Mine is "oatier." Oh well, it'll taste good, I'm sure. After all, I added ginger. :D

                      1. re: LindaWhit

                        That sounds like one I have to try. Za'atar and tzatziki, yummmm.

                    2. Woke up this morning, great chill in the air, trying to jog my memory back to my fave football snacks. There's always the easy nacho dip, layer of cream cheese, salsa, shredded Mexican cheese blend, pop in the oven on 400 for 15 mins till bubbly. Or pork candy: cut a pound of bacon into 3rds, wrap each 1/3 slice around a cocktail weenie, dredge in brown sugar. Place all on a cookie sheet that has been lined with crumpled aluminum foil ( this traps the greas and give the candies a way to caramelize, plus cleanup is easier) bake at 400 about 20 mins till bacon is cooked to your liking and sugar has caramelized. We sometimes add a little chipotle powder to the sugar for a little heat.

                      1. It's 49 here with a high of 70 if we're lucky so I think I'll try for a cook-out. All the talk on the last WFD of freezer inventory made me remember we have some pricey steak tenderloin bought accidentally- we asked for steak tips and didn't realize the error until we got home and saw the sticker price. Not my favorite cut of meat but Mr. Berheenia thought it was a happy accident. He can decide how to cook them. I think I'll chop, season and toss some eggplant, garlic and summer squash with olive oil and cook them in a grill basket. There is a good baguette and wine. Labatts for him.

                        1. Road trip for us! Yesterdays pre-dinner snack was a stop at BK as a special treat for our son. Nuggets for him, whopper for the man and fries for me. I can't tell you last time I personally ate fast food. Way too salty!!!

                          Traffic was terrible. We were hoping to make it most of the way thru Jersey but gave in around Edison. Dinner at the Skylark Diner which we have been to before. I had the Thai beef salad, the boy had coconut shrimp and the man had a Greek salad and a tuna melt. I don't know if its because we always hit this place late night, hungry and tired but the food is good the cocktails are strong and the people are nice. Might be different in the light of day, lol.

                          Today we have another 4 hours on the road after a mediocre but free breakfast buffet and quick stop at DD or SB.

                          2 Replies
                          1. re: foodieX2

                            Fries are the only fast food item I'll eat, foodieX2. Hope the rest of the road trip goes well (as does the return trip!)

                            1. re: LindaWhit

                              Thanks Linda- I do realize now that I prefer McD over BK. The BK ones were too thick.

                          2. Cooled nicely yesterday, here in the Apple....
                            On the menu for today:
                            A soup containing:
                            Short ribs (left over from July 4th)
                            Green Pepper
                            Some frozen Beef Stock
                            Let it cook and simmer for 3 hours!

                            For salad:
                            Blue Cheese
                            Crispy Bacon
                            Iceberg Lettuce
                            Red wine vinegar

                            2 Replies
                            1. re: PHREDDY

                              That BBLT sound a very, very good.

                              1. re: suzigirl

                                So easy, so good...
                                I use Turkey bacon, though.