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Author Topic: It's Super Bowl Week!  (Read 1406 times)
Y2Joyce
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« Reply #10 on: Jan 31, 2011 at 19:41 »

Quote
Luckily his pregnant wife will be here to play DDriver.

AAHAHA Donald Driver plays like a pregnant lady
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Steelers 58-15 when I am in attendance.
Big Virgil
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« Reply #11 on: Feb 01, 2011 at 08:15 »

Mrs. BV has a recipe for pulled pork.  Put a coupla pork loins in a crock pot wiht Sweet Baby Rays BBQ sauce and some other spices, I'm sure, and cook for however long.  Pull apart with for when done.

If you are interested, I can get the recipe.
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Looks like you've been missing a lot of work lately.
I wouldn't say I've been *missing* it, Bob.
Manimal
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« Reply #12 on: Feb 01, 2011 at 08:22 »

We're having about a dozen people over and I need food ideas.  Since I'm the cook, I want food that doesn't need me to do anything while the game is on.  Preferably a mix of your basic gameday menu and maybe some more upscale. 

I don't mind having chafing dishes, but I think they do a half-assed job of keeping stuff at a good temp.  So crab cakes or grilled shrimp are out -- too difficult to keep warm, not cooking during the game.  Ditto burger sliders.  My world famous chili is possible, keep it warm in a crock pot.  Might do something like bacon-wrapped dates with blue cheese, or orzo salad.  We'll have a couple of Italian hoagies sliced down, and I could hit the stores for other pre-mades. 

Frankly, I get tired of the same old same old (wings, chips).

Suggestions? 

Set up a make-your-own buffet for nachos or pizza or fajitas or something like that, plus finger food. Guests make their own meal how they want it, and you're free to occupy the couch.
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Finnegans Wake
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« Reply #13 on: Feb 01, 2011 at 08:33 »


Set up a make-your-own buffet for nachos or pizza or fajitas or something like that, plus finger food. Guests make their own meal how they want it, and you're free to occupy the couch.

I get THE CHAIR.

Good suggestions all.  I'll update later.
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Out of my mind on Saturday night...
otismalibu
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« Reply #14 on: Feb 01, 2011 at 09:23 »

HELLOOOO, QUIT TRYING FOUR LARRIFOOT CUNTESSEX AND PAYED RESPECTS TOO GAME 11!!
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leighclay
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« Reply #15 on: Feb 01, 2011 at 09:50 »

Pepperoni pizza dip:
You'll have to figure your own quantities, cause I just wing it.

Pepperoni, diced
green onion, diced
green pepper, diced (I'll sometimes use poblano, or green chiles)
pizza sauce
mozzarella

bake at 350 for 30 minutes or so.

Way yum, good at room temp, always a crowd pleaser.
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I'm still the one with the boobs.
VaBchSteelersfan
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« Reply #16 on: Feb 01, 2011 at 18:01 »

Pepperoni pizza dip:
You'll have to figure your own quantities, cause I just wing it.

Pepperoni, diced
green onion, diced
green pepper, diced (I'll sometimes use poblano, or green chiles)
pizza sauce
mozzarella

bake at 350 for 30 minutes or so.

Way yum, good at room temp, always a crowd pleaser.

Oh, please, you'll be at the game, this is a non-issue for you, Leigh!
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"Now that I'm here, I don't want to just be here, I want to be here for a long time." Hines Ward, 1998 4th round draft pick.
leighclay
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« Reply #17 on: Feb 01, 2011 at 21:13 »

Pepperoni pizza dip:
You'll have to figure your own quantities, cause I just wing it.

Pepperoni, diced
green onion, diced
green pepper, diced (I'll sometimes use poblano, or green chiles)
pizza sauce
mozzarella

bake at 350 for 30 minutes or so.

Way yum, good at room temp, always a crowd pleaser.

Oh, please, you'll be at the game, this is a non-issue for you, Leigh!

LOL!  I'm just trying to contribute to the greater good here!
;-)
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I'm still the one with the boobs.
jasonic
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« Reply #18 on: Feb 02, 2011 at 14:32 »

I'm a big fan of the winter lamb stew.

Take a couple of shanks (approx. 1 per person) and braise them in a large pot with olive oil and garlic.  When the outsides of the shanks are seared, cover them in water and simmer for about an hour.  Add chunks of turnips, parsnips, potatoes and garden carrots and bring to a boil.  When the veggies are soft, it's time to eat.  My palate tends to the salty/savory side so I'll maybe add a dash of fish sauce or worcestershire sauce, but you can season to taste.

Prep time is all during pregame so you have a pot of lamb stew ready to go whenever you're hungry.

Can you please bring this to Paul's?  I'm like Pavlov's dog over here....
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"If you make every game a life and death proposition, you're going to have problems. For one thing, you'll be dead a lot."
DrRockit
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« Reply #19 on: Feb 02, 2011 at 16:10 »

I'm a big fan of the winter lamb stew.

Take a couple of shanks (approx. 1 per person) and braise them in a large pot with olive oil and garlic.  When the outsides of the shanks are seared, cover them in water and simmer for about an hour.  Add chunks of turnips, parsnips, potatoes and garden carrots and bring to a boil.  When the veggies are soft, it's time to eat.  My palate tends to the salty/savory side so I'll maybe add a dash of fish sauce or worcestershire sauce, but you can season to taste.

Prep time is all during pregame so you have a pot of lamb stew ready to go whenever you're hungry.

Lamb shoulder chops would also work great here if you can't find shanks. Added bonus, they're a cheap cut.
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