Archive

Game Day Food/Recipes

  • Quint
    I'm looking for some good food ideas for the OSU-Oregon game. . . I'm open to all ideas but I'm in the mood for some cajun. . . so if anyone has some good cajun recipes please share!

    I've heard several people will be serving duck!
  • wes_mantooth
    No matter what game it is, I always have buffalo chicken dip.....my favorite.
  • joebaseball
    Here is a good Jambalaya recipe I have made quite a few times.
  • joebaseball
    Quint wrote: I'm looking for some good food ideas for the OSU-Oregon game. . . I'm open to all ideas but I'm in the mood for some cajun. . . so if anyone has some good cajun recipes please share!

    I've heard several people will be serving duck!
    Let me know what specific Cajun food you are looking for, I have a couple Cajun cook books.
  • sleeper
    Go to store.

    Buy Bud light.

    Problem solved.
  • se-alum
    Cajun Shrimp Po' Boys!!
  • UANyg
    Cajun flavored duck for sure.
  • Quint
    joebaseball wrote:
    Quint wrote: I'm looking for some good food ideas for the OSU-Oregon game. . . I'm open to all ideas but I'm in the mood for some cajun. . . so if anyone has some good cajun recipes please share!

    I've heard several people will be serving duck!
    Let me know what specific Cajun food you are looking for, I have a couple Cajun cook books.
    I've actually been looking at some gumbo recipes. . . the only thing I'm concerned about is making the roux. . . I'm not really sure how hard it would be and I was wondering if you can buy it pre-made?
  • I Wear Pants
    Step One: Buy case of PBR
    Step Two: Order Pizza
    Step Three: Imbibe
    Step Four: Profit.
  • BRF
    sleeper wrote: Go to store.

    Buy Bud light.

    Problem solved.
    In addition, serve some oysters.
  • TBone14
    Quint wrote:
    joebaseball wrote:
    Quint wrote: I'm looking for some good food ideas for the OSU-Oregon game. . . I'm open to all ideas but I'm in the mood for some cajun. . . so if anyone has some good cajun recipes please share!

    I've heard several people will be serving duck!
    Let me know what specific Cajun food you are looking for, I have a couple Cajun cook books.
    I've actually been looking at some gumbo recipes. . . the only thing I'm concerned about is making the roux. . . I'm not really sure how hard it would be and I was wondering if you can buy it pre-made?
    No way. Its a thing of love and premade toux is not love...if it even exists. All it is is flour and butter..don't let it burn. It reaches its thickest when it hits the boiling point..then you can thin or thicken from there depending on how thick you want your gumbo.

    I have learned all this from countless hours watching Food Network. Also this should help. http://southernfood.about.com/library/howto/htmakeroux.htm

    Also, you absolutely cannot leave your roux. If the pan is too hot it will burn quickly and you will have to start over. It needs attention..but the roux part of your dish only takes 10-15 minutes. The gumbo won't need as much attention. Good luck!
  • Apple
    I don't even know how to pronounce the word "roux".

    It's gotta be yummy, right?
  • TBone14
    It's pronounced, 'roo' and it doesn't actually taste good(to my knowledge). It is just a mix of flour and then fat, usually butter but can be shortening or bacon grease..any fat..that is slowly brought to the boil. It is a key compenent to many great dishes for thickness and texture..but standing alone I doubt it would be that tasty.
  • joebaseball
    There are tons of variations of gumbo. Here is a brief sample, I have made the simple chicken and sausage gumbo and eaten the Leah Chase's gumbo from her restaurant but don't think I can duplicate it so I don't even try.
    http://www.gumbopages.com/food/soups/index.html

    Here are a few others I have come across but have not made yet
    http://realcajuncooking.blogspot.com/2006/06/chicken-gumbo.html#tiptop

    http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-and-smoked-sausage-gumbo-recipe/index.html

    Here is my favorite dish from New Orleans. I have not made this one but I will, crawfish tails are a little tough to find in central Ohio
    http://www.foodnetwork.com/recipes/emeril-lagasse/crawfish-etouffee-recipe/index.html
  • j_crazy
    I live in LA and depending on the types of meat you are using your gumbo could be good or bad. My mother used keilbasa in her gumbo when I was growing up and it sucks compared to the sausage they use down here (andouille, I think it's called). Also, premade roux is dark and thick. I like lighter and thinner roux so you have to make your own to get what you like.

    If your into cajun and want a great cajun cookbook get this one:
    Talk About Good

    Now as for my gameday spread, I'm having my homeade baked buffalo wings with my 2 hand made sauces that I LOVE. My wife will be making her chilli cheese dip and it's New Year's so sauerkraut and sausage with pork roast and mashed potatoes.
  • Gobuckeyes1
    I'm thinking about how I can work some duck into existing recipes...

    I'm not sure how well buffalo duck dip would work... :)
  • joebaseball
    j_crazy wrote: I live in LA and depending on the types of meat you are using your gumbo could be good or bad. My mother used keilbasa in her gumbo when I was growing up and it sucks compared to the sausage they use down here (andouille, I think it's called). Also, premade roux is dark and thick. I like lighter and thinner roux so you have to make your own to get what you like.
    I also prefer a blond roux compared to a chocolate roux. Here in Ohio you can pick up andouille at Anderson's but I have also used the Kroger's spicy sausage as a substitute.
  • joebaseball
    Gobuckeyes1 wrote: I'm thinking about how I can work some duck into existing recipes...

    I'm not sure how well buffalo duck dip would work... :)
    You could try something like duck fajitas.
  • power i
    Reuben Dip

    1/2 c mayo
    1/2 c thousand island dressing
    16 oz sauerkraut, rinsed and drained
    8 oz corned beef
    12 oz shredded swiss cheese

    Mix it all together and bake at 350 for 25 minutes, or you can do it in a crock pot
  • se-alum
    Reuben Dip

    1/2 c mayo
    1/2 c thousand island dressing
    16 oz sauerkraut, rinsed and drained
    8 oz corned beef
    12 oz shredded swiss cheese

    Mix it all together and bake at 350 for 25 minutes, or you can do it in a crock pot
    That could possibly be the worst dip ever!! No offense.
  • power i
    Baby doesn't like sauerkraut??? ;)
  • Fab1b
    power i wrote: Reuben Dip

    1/2 c mayo
    1/2 c thousand island dressing
    16 oz sauerkraut, rinsed and drained
    8 oz corned beef
    12 oz shredded swiss cheese

    Mix it all together and bake at 350 for 25 minutes, or you can do it in a crock pot
    I love Reubens I may have to give this a shot in the near future.
  • se-alum
    power i wrote:Baby doesn't like sauerkraut??? ;)
    Lol....no baby does not!! :) Also, can't really get into cooked 1000 Island & Mayo!

    Actually, I'm kinda weird when it comes to sauerkraut. I like ribs & sausage cooked in sauerkraut, but I don't like eating the sauerkraut itself! I used to be like this with green peppers on pizza.
  • september63
    wes_mantooth wrote: No matter what game it is, I always have buffalo chicken dip.....my favorite.
    I gave our buddy a buffalo chicken dip recipe a few years ago after I took some to a Browns game with him. Where did you get your recipe?
  • salto
    Zatarain's Jambalaya mix and add diced ham, smoked sausage and shrimp. I serve it with cornbread. Quick and easy to make!