Best snacks & food for the super_bowl .....

Discussion in 'The Club House' started by LONGHAIR, Jan 22, 2014.

  1. LONGHAIR

    LONGHAIR New Member

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    My brother has a Super-Bowl party every year and this one gal makes this Jimmy-Dean pork sausage with (sage) and hamburger mixed together and then mixed with a brick of melted Valvita cheese and put on small rye bread pieces,and then toasted in the oven.....Damn you talk about good,one of the best Super-Bowl foods there is...Pigs in a blanket and little smokeys with bacon rapped around it are very tasty-to....
     
  2. eatmydust

    eatmydust New Member

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    My usual NFL playoffs cuisine includes SHREDDED POT ROAST SANDWICHES WITH GRAVY AND HORSERADISH CREAM SAUCE, on an onion roll with melted provolone cheese.

    Here are the recipes:

    Horseradish Cream Sauce (Tiger Sauce)

    1 Cup Sour Cream
    !/2 Cup mayonnaise
    1/2 Cup prepared Horseradish
    1 - 2 Tbsp. Dijon Mustard
    Blk. Pepper to taste

    Wisk/mix all ingredients together, adjust for your taste & refrigerate. Do this while the beef is stewing, so that it has several hours to work.

    Pot Roast
    3 - 4 lb. Chuck Roast, or whatever beef roast is on sale.
    Salt, pepper, garlic powder, flour and water.

    Season roast with salt, blk. pepper and garlic powder. Heat a heavy, lidded skillet to medium. Place beef on hot skillet and allow to brown heavily. YOU CANNOT WALK AWAY FROM THE PAN WHEN BROWNING. Turn roast and allow to brown heavily on other side. When roast is heavily browned, deglaze pan with about 2 tablespoons of water, use the roast to rub all of the browned crust off of the bottom of the pan.
    You can double or triple brown the beef at this point, but you must be diligent in not burning it. Once roast/pan is browned to your liking, deglaze pan with 2 cups of cold water and again rub all brown off of bottom of pan, cover pan. Turn down heat to low and allow the roast to stew for 4 - 5 hours, until you can easily shred the pot roast.
    Remove roast from pan and turn heat up until you have juices at a simmer (slight boil). Fill lidded jar/gravy shaker/cocktail shaker with 1/2 cup COLD water, add 2/3 cup flour, close shaker and shake vigorously. Slowly pour the flour/water mixture into the beef juices, stirring and scraping constantly. Adjust thickness with more flour/water until you are satisfied, remove pan from heat if you stop stirring. Check for seasoning and adjust with salt & pepper.

    Shred, re-warm beef and serve on an onion roll with cheese, gravy and Tiger Sauce.
     

  3. yazul42

    yazul42 Active Member Lifetime Supporter

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    Take some soft flour tortilla, cut them into squares about the size of a playing card, take a small piece of your favorite cheese, then a chunk of summer sausage, another piece of cheese , top with some onion. Fold the tortilla to cover the ingredients, stick in a toothpick to hold it together, toast it in the oven until the cheese melts then serve,, takes some time but it turns out pretty decent and meat and cheese options are open to all your favorites.
     
  4. dango

    dango Well-Known Member Lifetime Supporter

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    Fried chicken livers and hearts with pungo dip.!
     
  5. stoneam2006

    stoneam2006 New Member

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    Bacon warped pineapple

    Cream cheese and sausage stuffed mushrooms/ crescent rolls
    Toco dip
    Pizza dip
     
  6. beaglesam

    beaglesam Active Member

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    I'll bite what's pungo dip?
     
  7. txpossum

    txpossum New Member

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    Nachos. Not the crap that frequently passes for nachos these days (chips smothered in pseudo-cheese sauce), but real nachos with layers of refried beans, cheese, beef and/or chicken, and guacamole. Oh yum.
     
  8. LONGHAIR

    LONGHAIR New Member

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    Yea...Forgot Nacho's & refried bean-dip...Yummm....